Lasagna soup is a rich, comforting dish that brings all the flavors of classic lasagna into a warm, hearty bowl. With a savory tomato broth, ground meat, tender pasta, and gooey melted cheese, this one-pot soup is an easy and delicious way to enjoy lasagna without the layering and baking.
Why You’ll Love This Recipe
- One-Pot Convenience – All the flavors of lasagna with minimal effort.
- Rich & Comforting – A warm, hearty soup perfect for any time of year.
- Customizable – Use different meats, cheeses, or pasta for variety.
- Kid-Friendly – A fun twist on a classic Italian dish.
- Great for Meal Prep – Stores and reheats well for easy leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or Italian sausage
- Onion (chopped)
- Garlic (minced)
- Tomato paste
- Crushed tomatoes
- Chicken or beef broth
- Italian seasoning
- Red pepper flakes (optional, for heat)
- Lasagna noodles (broken into pieces)
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Fresh basil (for garnish)
- Salt and pepper
Directions
- Cook the Meat – In a large pot, brown the ground beef or sausage over medium heat. Drain excess grease.
- Sauté Aromatics – Add chopped onion and garlic. Cook until softened.
- Add Tomatoes & Broth – Stir in tomato paste, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook the Noodles – Add broken lasagna noodles to the pot and cook until tender (about 10–12 minutes). Stir occasionally.
- Prepare the Cheese Mixture – In a small bowl, mix ricotta, Parmesan, and a pinch of salt.
- Serve – Ladle soup into bowls, top with a spoonful of ricotta mixture, shredded mozzarella, and fresh basil. Enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Meat-Free Option – Use mushrooms, zucchini, or lentils instead of meat.
- Spicy Version – Add extra red pepper flakes or use spicy Italian sausage.
- Creamy Version – Stir in a splash of heavy cream for a richer texture.
- Low-Carb Option – Use zucchini noodles or omit pasta entirely.
- Gluten-Free – Swap regular noodles for gluten-free pasta.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the noodles for up to 3 months. Add fresh noodles when reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals.
FAQs

Can I use a different type of pasta?
Yes! Any short pasta like penne, rotini, or bowtie works well.
Why did my noodles absorb all the broth?
Pasta continues to absorb liquid as it sits. Add more broth when reheating.
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours, adding the pasta during the last 30 minutes.
Can I make it vegetarian?
Yes! Replace meat with lentils, mushrooms, or extra veggies.
What can I serve with this soup?
Garlic bread, a side salad, or roasted vegetables pair well.
Can I use pre-cooked pasta?
Yes, but add it at the end to prevent overcooking.
How can I make this soup thicker?
Reduce the broth or blend a portion of the soup for a thicker texture.
Can I use cottage cheese instead of ricotta?
Yes! It works as a great substitute.
What’s the best way to make this soup extra cheesy?
Stir shredded mozzarella directly into the soup before serving.
How do I keep the cheese mixture from sinking?
Place the ricotta mixture on top just before serving, and don’t stir it in.
Conclusion
Lasagna soup is the ultimate comfort food—hearty, cheesy, and packed with rich Italian flavors. Whether you make it spicy, creamy, or vegetarian, this easy one-pot meal is perfect for busy nights. Try it today and enjoy a warm, cozy bowl of lasagna goodness!
PrintLasagna Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Lasagna Soup is a rich, savory dish packed with ground beef or sausage, tender pasta, and a flavorful tomato broth. It’s topped with creamy ricotta, mozzarella, and Parmesan, making it taste just like traditional lasagna—without the layering!
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage (or a mix of both)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 4 cups (960ml) beef or chicken broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 8 lasagna noodles, broken into pieces (or 2 cups of any pasta)
For the Cheese Topping:
- 3/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley
Instructions
Step 1: Cook the Meat & Aromatics
- Heat olive oil in a large pot over medium heat.
- Add ground beef or sausage and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in onion and cook for 2-3 minutes, until softened.
- Add garlic, Italian seasoning, and red pepper flakes, stirring for 30 seconds.
Step 2: Add Tomatoes & Broth
- Stir in crushed tomatoes, diced tomatoes, tomato paste, and broth.
- Season with salt and black pepper. Bring to a gentle boil.
Step 3: Cook the Pasta
- Add broken lasagna noodles and simmer for 10-12 minutes, until pasta is tender. Stir occasionally.
Step 4: Make the Cheese Topping
- In a small bowl, mix ricotta, mozzarella, Parmesan, and fresh basil.
Step 5: Serve & Enjoy
- Ladle soup into bowls and top with a spoonful of the cheese mixture.
- Garnish with extra Parmesan and fresh basil, if desired. Serve warm!
Notes
- Make It Creamier: Stir in ½ cup heavy cream or ½ cup blended ricotta for a richer broth.
- Vegetarian Option: Use mushrooms or lentils instead of meat and vegetable broth instead of beef broth.
- Slow Cooker Version: Brown the meat, then add all ingredients except pasta to the slow cooker. Cook on LOW for 6-8 hours. Add pasta in the last 30 minutes.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove and add broth if needed.
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