Quick Lasagna Soup is like all the comforting flavors of classic lasagna, but in a warm, hearty bowl of soup. You get tender noodles, rich tomato sauce, ground meat, and creamy cheese all mixed up in a cozy broth that’s perfect for chilly days. It’s the perfect dish when you want that lasagna taste without all the fuss of layers and baking.
I love making this soup on busy weeknights because it comes together so fast, but still feels like a special meal. I usually brown the meat and toss in the noodles and sauce, then finish it off with a handful of cheese stirred in right before serving. It’s easy to adjust the ingredients, too, which means you can make it just the way your family likes it.
One of my favorite ways to enjoy Quick Lasagna Soup is with a big slice of crusty bread for dipping. It makes the meal feel extra cozy and filling. Plus, it’s a recipe that everyone seems to love – even picky eaters ask for seconds! It’s like a hug in a bowl, and that’s why I keep coming back to it.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef adds classic flavor, but Italian sausage gives a spicier, richer taste. For a lighter option, try ground turkey or chicken.
Lasagna-style noodles: Mafaldine noodles are perfect for this soup because their ruffled edges hold onto sauce well. If you can’t find it, use broken lasagna noodles, rigatoni, or even broken spaghetti.
Tomatoes: Crushed and diced tomatoes build the base. If you prefer a smoother soup, use all crushed tomatoes. For a tomato-free option, swap with pumpkin or butternut squash puree for a different twist.
Ricotta and Parmesan cheese: These give the soup creaminess and that signature lasagna finish. If you don’t have ricotta, cream cheese or cottage cheese works too. Parmesan can be swapped with Pecorino Romano or Asiago.
How Do You Cook the Noodles Just Right Without Them Getting Mushy?
Cooking noodles in soup can get tricky—they can go from perfectly tender to mushy fast. Here’s how I keep them just right:
- Break the noodles into smaller pieces before adding to the soup for easier eating.
- Add the noodles only once the soup is simmering, never before boiling to avoid overcooking.
- Keep an eye on the noodles and taste often; usually 8-10 minutes is enough.
- If you plan to store leftovers, undercook the noodles slightly, as they will continue to soften when reheated.
Following these steps helps keep the noodles tender but still firm enough to enjoy with every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or spatula – great for stirring without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and herbs neatly and safely.
- Measuring cups and spoons – to get the broth, seasoning, and tomato paste just right.
- Grater – for fresh Parmesan cheese, which adds the best flavor and texture.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a bit more spice and richness.
- Stir in chopped spinach or kale at the end for a pop of green and extra nutrients.
- Add red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
- Swap ricotta for dollops of mascarpone or cream cheese for a richer, creamier finish.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef or chicken broth
- 1 can (28 oz/796 ml) crushed tomatoes
- 1 can (14.5 oz/410 g) diced tomatoes
- 1 tbsp tomato paste
- 8 oz (225 g) mafaldine or other curly lasagna-style noodles, broken into bite-sized pieces
- 2 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Cheese & Garnish:
- 1 cup (240 ml) ricotta cheese
- ½ cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- Fresh parsley or basil, chopped for garnish
Other:
- Olive oil, for cooking
How Much Time Will You Need?
This Quick Lasagna Soup takes about 30 minutes in total. You’ll spend 10-15 minutes prepping and browning the meat and veggies, then about 15 minutes simmering the soup with noodles until everything is tender and flavors melded beautifully. Perfect for a cozy weeknight meal without too much waiting!
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat a splash of olive oil in a large pot over medium-high heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then, add the ground beef (or Italian sausage) and cook it, breaking it apart with a spoon, until nicely browned and fully cooked, about 6-8 minutes. If you see excess fat, you can drain it.
2. Add Garlic and Tomatoes:
Stir in the minced garlic and cook for another minute until fragrant. Then add the crushed tomatoes, diced tomatoes (with their juice), tomato paste, broth, Italian seasoning, red pepper flakes if you like a bit of heat, salt, and pepper. Stir well to combine all the flavors.
3. Simmer and Add Noodles:
Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the broken lasagna-style noodles to the pot. Let everything cook together until the noodles are tender, about 8-10 minutes. Stir occasionally so the noodles don’t stick to the bottom.
4. Stir in Cheeses and Serve:
Right before serving, mix in the ricotta cheese and Parmesan to make the soup creamy and rich. Spoon the soup into bowls, topping each with extra Parmesan and chopped fresh parsley or basil for a fresh finish.
5. Serve with Bread (Optional):
For an extra comforting meal, serve your Quick Lasagna Soup with warm crusty bread or garlic bread. It’s perfect for dipping and makes the meal even better.
Can I Use Frozen Meat for This Soup?
Yes! Just be sure to fully thaw the meat in the fridge before cooking. This helps it brown evenly and prevents it from steaming in the pot.
Can I Make This Soup Ahead of Time?
Absolutely. You can prepare the soup, cool it, and refrigerate for up to 3 days. Reheat gently on the stove and add a splash of broth if it’s too thick.
What Can I Substitute for Mafaldine Noodles?
If you can’t find mafaldine, broken lasagna noodles, rigatoni, or even broken penne work well. Just keep an eye on cooking time since sizes vary.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, stir occasionally and add a bit of broth or water to loosen the noodles and sauce if needed.
