Quick Lasagna Soup is like all the best parts of lasagna, but in a warm, cozy bowl that’s ready in no time. You get all the flavors of rich tomato sauce, hearty ground meat, tender noodles, and that lovely melted cheese topping—just without the long bake. It’s a fun twist that makes dinner feel special, even on busy nights.
I love making this soup when I want something comforting but don’t have a lot of time to spend in the kitchen. It’s super easy to throw together, and the flavors come together so quickly that it feels like you’re getting a home-cooked meal without the wait. Plus, it’s easy to tweak—add a bit more spice if you like heat, or sneak in some extra veggies for a green boost.
My favorite way to serve Quick Lasagna Soup is with a big hunk of garlic bread on the side. Dipping that crusty bread into the cheesy tomato broth makes every bite even better. It’s the kind of meal that warms you up and makes you smile, perfect for a chilly evening or when you just want something hearty and satisfying.
Key Ingredients & Substitutions
Ground beef or Italian sausage: This is what makes the soup hearty and flavorful. If you’d prefer, ground turkey or chicken works well for a leaner option. For a vegetarian twist, try using chopped mushrooms or plant-based meat.
Mafaldine or ruffled pasta: These noodles hold the sauce nicely and give that classic lasagna feel. You can substitute with broken lasagna sheets, penne, or even small shells if you don’t have mafaldine.
Ricotta cheese: Adds that creamy, rich texture. If you want to skip ricotta or don’t have it on hand, sour cream or plain Greek yogurt can work in a pinch, though the flavor will be slightly different.
Crushed tomatoes and beef broth: The base of the soup’s sauce. You can swap beef broth for vegetable broth if you want it lighter or vegetarian-friendly. Using fire-roasted tomatoes will add a smoky note.
How Do I Prevent the Pasta from Getting Mushy?
Cooking pasta right in the soup can be tricky. Here’s how I keep it perfect:
- Add dry pasta only when the broth is boiling, so it starts cooking immediately.
- Keep the heat at a gentle simmer after adding pasta to avoid it breaking apart.
- Cook just until tender—start testing the pasta early to avoid overcooking.
- If you want to make the soup ahead, cook pasta separately and add it to bowls when serving.
These steps help the noodles stay firm but soft, keeping your soup delicious and texturally balanced.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon – helps you stir the soup gently without scratching your pot.
- Measuring cups and spoons – to get the broth, spices, and cheese amounts just right.
- Colander – handy if you decide to cook the pasta separately to avoid mushiness.
- Ladle – makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add extra spice and flavor.
- Add chopped spinach or kale near the end of cooking for a nutrient boost and fresh color.
- Use mozzarella cheese instead of ricotta for a melty, gooey texture.
- Mix in some crushed red pepper or a dash of hot sauce if you like a little heat in your soup.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage, optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 4 ounces mafaldine or ruffled edge pasta (or broken lasagna noodles)
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, making it a quick and cozy meal you can enjoy in under 30 minutes.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Veggies:
Warm the olive oil in a large pot over medium-high heat. Add the ground beef and cook it until it’s browned, breaking it apart with your spoon as it cooks. If there’s excess fat, drain it off. Then, add the diced onion and cook until soft, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Soup Base:
Pour in the beef broth and crushed tomatoes. Stir in the dried basil, oregano, red pepper flakes if you like a little heat, plus salt and pepper to taste. Bring everything to a boil.
3. Cook the Pasta:
Once boiling, add the pasta to the pot. Turn the heat down to a simmer and cook until the pasta is tender—usually about 8 to 10 minutes. Check the package instructions since pasta types can vary.
4. Serve and Garnish:
Ladle the soup into bowls. Add a spoonful of ricotta cheese on top of each bowl, then sprinkle with Parmesan and chopped parsley. Serve hot, and enjoy with some crunchy garlic or crusty bread on the side if you like!
Can I Use Frozen Ground Meat for This Soup?
Yes! Just make sure to fully thaw the ground beef or sausage before cooking. Thaw it safely in the fridge overnight or in a sealed bag submerged in cold water for quicker thawing. This helps it cook evenly and prevents excess moisture in the soup.
Can I Make Quick Lasagna Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before cooking the pasta. Store the soup base in the fridge for up to 3 days. When ready to serve, reheat the soup and cook the pasta fresh to avoid it getting mushy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens too much, add a splash of broth or water when reheating to loosen it back up.
Can I Add More Vegetables to the Soup?
Yes! Feel free to add chopped spinach, kale, or zucchini when you add the tomatoes and broth. They’ll cook quickly and add extra nutrition and color to your soup.
