Name: Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 lb ground beef or Italian sausage; 1 tablespoon tomato paste; 1 (28 oz) can crushed tomatoes; 4 cups chicken or beef broth; 1 teaspoon Italian seasoning; 8 lasagna noodles, broken into pieces; ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; Salt and pepper, to taste; 1 cup ricotta cheese (for topping); Fresh basil (optional, for garnish)

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This Lasagna Soup is everything I love about classic lasagna — rich tomato broth, tender noodles, savory meat, and creamy cheese — but all in one cozy bowl. It’s warm, hearty, and deeply satisfying. I make this when I want lasagna flavor without the layering or the wait.

Why You’ll Love This Recipe

I love this recipe because it takes all the comfort of lasagna and turns it into an easy, one-pot meal. It’s much quicker than traditional lasagna, and the soup is thick, cheesy, and perfect for cold evenings. I also love how customizable it is — I can use whatever meat, pasta, or cheese I have on hand. Lasagna Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Ground beef or Italian sausage
Crushed tomatoes
Tomato paste
Chicken or beef broth
Italian seasoning
Lasagna noodles, broken into pieces
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese
Salt and pepper
Fresh basil (optional, for garnish)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion until soft.
I add the garlic and cook for another minute.
I brown the ground meat, breaking it up with a spoon, until fully cooked.
I stir in the tomato paste, crushed tomatoes, broth, Italian seasoning, salt, and pepper.
I bring it to a boil, then reduce to a simmer and add the broken lasagna noodles.
I simmer the soup for 12–15 minutes, until the noodles are tender.
Just before serving, I stir in a little mozzarella and Parmesan to melt into the soup.
I ladle the soup into bowls and top each with a dollop of ricotta, a sprinkle of cheese, and fresh basil if I have it.

Servings and Timing

This recipe makes about 6 servings. It takes 10 minutes to prepare and 25 minutes to cook.

Variations

I sometimes use ground turkey or plant-based meat instead of beef.
Spinach or zucchini adds extra veggies to the soup.
I’ve also made it with small pasta shapes when I’m out of lasagna noodles.
A swirl of cream or a splash of red wine adds richness to the broth.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The noodles will soak up some broth, so I add a splash of water or broth when reheating on the stove or in the microwave. It also freezes well — I store it without the cheese topping and add fresh ricotta when serving. Lasagna Soup

FAQs

Can I cook the noodles separately?

Yes! If I’m worried about overcooking or storing leftovers, I cook the noodles separately and add them to each bowl.

What cheeses work best?

Ricotta, mozzarella, and Parmesan are my go-tos. They create that classic lasagna flavor in every bite.

Is this soup thick or brothy?

It’s thick and hearty, but I can adjust the consistency with more or less broth.

Can I make it in a slow cooker?

Yes, I brown the meat and sauté the aromatics first, then cook on low for 4–5 hours, adding the noodles in the last 30 minutes.

Can I make it vegetarian?

Absolutely. I skip the meat and use vegetable broth — adding mushrooms or lentils gives it extra heartiness.

Conclusion

This Lasagna Soup is one of my favorite comfort meals — all the flavors of lasagna, none of the hassle. I love how easy it is to make in one pot, and how every spoonful is loaded with rich tomato flavor, melty cheese, and tender pasta. It’s warm, filling, and always hits the spot.