This lasagna soup recipe takes everything you love about a classic baked lasagna and turns it into a cozy, spoonable bowl of comfort.
You get the same rich, meaty tomato sauce, the same tender pasta, and the same gooey ricotta and mozzarella topping, but without the hour of layering or the pile of dishes afterward.
I make this on busy weeknights just as often as I make it for a lazy Sunday dinner, because it comes together in one pot and tastes like it took way more effort than it did.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you already love my Sun Dried Tomato Lasagna Soup, this classic version is the recipe I always come back to when I want that same comfort without the extra ingredients.
Why You’ll Love This Lasagna Soup Recipe
This is the kind of dinner that makes everyone at the table go quiet for a minute because they’re too busy eating.
It has all the flavor of a full pan of lasagna, but it’s ready in under an hour and cleanup is a breeze.
- One pot from start to finish, so there’s barely any cleanup
- Ready in about 50 minutes, way faster than a traditional baked lasagna
- Rich, herby tomato broth loaded with tender pasta and beef
- A dollop of ricotta on top gives you that classic lasagna creaminess in every bite
- Freezer friendly, so you can stock your freezer for busy weeks
- Easy to customize with different meats, cheeses, or pasta shapes
Another cozy option worth trying is my Summer Lasagna Recipe, which takes the same comforting flavors in a lighter, warm weather direction.
Ingredients
Nothing fancy here. Every ingredient is something you can grab at a regular grocery store, and most of it might already be sitting in your pantry and fridge.
- 2 tablespoons olive oil
- 1 pound ground beef (or Italian sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite sized pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
I use the same ricotta and mozzarella combination in my Cottage Cheese Lasagna Recipe if you want to compare the two versions side by side.
Kitchen Equipment Needed
You really only need one big pot for this recipe, plus a few basics you probably already have on hand.
- Large Dutch oven or soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Box grater, for freshly grated Parmesan
- Ladle, for serving
For a hands off version of this dinner, my Crockpot Lasagna Recipe uses a lot of the same equipment, just in a slow cooker instead of on the stovetop.
Recommended Products for This Recipe
These are a few products I personally use and recommend for making this soup even better, based on years of making it in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven heats evenly and holds that heat, which means your soup base browns and simmers without scorching on the bottom.
It also goes straight from stovetop to table, which keeps the soup piping hot longer.
2. Whole Milk Ricotta Cheese
Full fat ricotta makes a noticeable difference in this soup.
It stays creamy and rich when it melts into the hot broth instead of turning watery or grainy.
3. Block Parmesan Cheese
Freshly grated Parmesan from a block melts smoother and tastes far more flavorful than the pre-shredded bags.
It’s a small swap that makes a big difference in the final bowl.
4. San Marzano Style Crushed Tomatoes
A good quality crushed tomato gives the broth natural sweetness and body without needing extra sugar or seasoning to balance it out.
It’s the base of the whole soup, so it’s worth using a brand you trust.
If you’re stocking up on pantry staples for Italian recipes in general, my San Giorgio Lasagna Recipe uses a lot of the same core ingredients.
Step-by-Step Instructions: How to Make Lasagna Soup
Step 1: Brown the Beef
- Heat the olive oil in a large Dutch oven or soup pot over medium high heat.
- Once the oil is shimmering, add the ground beef.
- Break the meat apart with a wooden spoon as it cooks.
- Cook for 5 to 7 minutes, until the beef is fully browned and no pink remains.
- Drain any excess grease from the pot, leaving about a tablespoon behind for flavor.
Step 2: Cook the Aromatics
- Add the diced onion to the pot with the beef.
- Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent.
- Stir in the minced garlic and cook for another 30 to 60 seconds, just until fragrant.
- Watch the garlic closely here, since it can burn quickly and turn bitter.
Step 3: Build the Tomato Base
- Add the tomato paste to the pot and stir it into the beef and onion mixture.
- Cook for about 1 minute, stirring constantly, to deepen the tomato flavor.
- Pour in the crushed tomatoes and tomato sauce.
- Stir everything together until fully combined.
Step 4: Add the Broth and Seasonings
- Pour in the chicken broth and stir to combine.
- Add the Italian seasoning, red pepper flakes if using, salt, and black pepper.
- Bring the soup to a gentle boil over medium high heat.
- Once boiling, reduce the heat to a low simmer.
Step 5: Cook the Pasta
- Add the broken lasagna noodles directly into the simmering soup.
- Stir occasionally so the noodles don’t stick together or to the bottom of the pot.
- Simmer uncovered for 12 to 15 minutes, or until the noodles are tender.
- Taste the broth and adjust the salt and pepper if needed.
Step 6: Add the Cheese and Serve
- Ladle the hot soup into bowls.
- Top each bowl with a generous dollop of ricotta cheese.
- Sprinkle shredded mozzarella and grated Parmesan over the top.
- Finish with a scattering of fresh basil or parsley.
- Serve immediately while the cheese is melty and the soup is hot.
For a soup with a similar creamy, cheesy finish, my Parmesan Tomato Tortellini Soup follows the same basic method with a different pasta.
Tips for The Best Lasagna Soup
A few small details make the difference between a good bowl of lasagna soup and a great one.
- Add the pasta at the very end so it doesn’t overcook and turn mushy in the leftovers
- Use full fat ricotta for the creamiest topping
- Break the lasagna noodles into similar sized pieces so they cook evenly
- Let the tomato paste cook for a full minute before adding liquid, it deepens the flavor
- Taste and adjust the seasoning right before serving, since the broth mellows as it simmers
- If the soup thickens too much as it sits, thin it out with a splash of extra broth
Ground beef or Italian sausage both work beautifully here, and the technique is nearly identical to how I build the sauce in my Italian Meatballs Recipe.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but a few sides round it out nicely.
Warm, crusty bread is the obvious pick since it’s perfect for scooping up every last bit of the broth.
- A simple green salad with vinaigrette
- Garlic bread or cheesy breadsticks
- A light Caesar salad
- Roasted vegetables on the side
- A glass of red wine, if you’re serving adults
For dipping, I love serving this alongside my Marinara as a bread dip on the side of the table.
Variations of Lasagna Soup
Once you’ve made this recipe once, it’s easy to switch things up based on what you have on hand or what you’re craving.
- Swap ground beef for Italian sausage or ground turkey
- Add a handful of fresh spinach in the last few minutes of cooking
- Use bowtie or rotini pasta instead of broken lasagna noodles
- Stir in a splash of heavy cream for an extra creamy tomato broth
- Make it vegetarian by swapping the meat for extra vegetables and using vegetable broth
- Add mushrooms or bell peppers for extra texture and flavor
If you want a version built entirely around the tomato sauce itself, my Spaghetti Sauce Recipe uses a very similar base that works well here too.
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or planned leftovers.
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water when reheating, since the pasta absorbs liquid as it sits
- To freeze, cook the soup without the pasta and add freshly cooked noodles when reheating
- Frozen soup base keeps well for up to 3 months in a freezer safe container
- Thaw overnight in the refrigerator before reheating
The same freeze ahead approach works well for my Baked Italian Chicken Thighs Recipe, which is another great make ahead dinner option.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and cuts of meat you use, but here’s a general estimate per serving.
- Calories: approximately 420 per serving
- Protein: approximately 26 grams
- Carbohydrates: approximately 34 grams
- Fat: approximately 20 grams
- Fiber: approximately 4 grams
- Sodium: approximately 980 milligrams
If you’re watching your sodium intake, my Tomato Soup Recipe uses a similar tomato base with a lighter overall sodium profile.
Health Benefits of Key Ingredients
Beyond just being delicious, a lot of what goes into this soup brings some genuine nutritional value to the table.
Tomatoes, garlic, and lean protein all play a role in making this a more balanced comfort meal than you might expect.
- Tomatoes are rich in lycopene, an antioxidant linked to heart health
- Garlic has natural compounds associated with immune support
- Ground beef provides iron, zinc, and protein for muscle maintenance
- Ricotta and Parmesan contribute calcium for bone health
- Onions offer fiber and antioxidants that support digestion
For another tomato forward soup packed with vegetables, take a look at my Autumn Minestrone Soup Recipe.
FAQs About Lasagna Soup
1. Can I make lasagna soup ahead of time?
Yes, you can make the soup base a day or two ahead and store it in the refrigerator.
Just wait to add the pasta until you’re ready to reheat and serve, so the noodles don’t turn mushy.
2. What pasta works best in lasagna soup?
Traditional lasagna noodles broken into pieces give the most authentic look and texture.
Bowtie, rotini, or shell pasta also work well if that’s what you have on hand.
3. Can I freeze lasagna soup?
Yes, but it’s best to freeze the soup without the pasta, since noodles can turn soft and mushy after freezing and thawing.
Cook fresh pasta separately and stir it in when you reheat the soup.
4. Is lasagna soup gluten free?
This particular recipe is not gluten free because of the lasagna noodles.
You can easily substitute a gluten free pasta of your choice to make it work for a gluten free diet.
5. Why is my lasagna soup too thick?
The pasta continues to absorb liquid as the soup sits, which naturally thickens it over time.
Simply stir in extra broth or water, a little at a time, until it reaches the consistency you like.
For another comforting soup with a similarly rich, slow simmered broth, check out my Tuscan Ribollita Soup Recipe.
Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or Italian sausage, about 450g
- 1 medium yellow onion diced, about 1 cup or 150g
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes about 794g, San Marzano style recommended
- 1 can (15 ounces) tomato sauce about 425g
- 4 cups chicken broth 960ml
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 8 ounces lasagna noodles broken into bite sized pieces, about 226g
- 1 cup ricotta cheese about 240g, whole milk recommended
- 1 1/2 cups shredded mozzarella cheese about 170g
- 1/2 cup grated Parmesan cheese about 50g, freshly grated from a block
- fresh basil or parsley chopped, for garnish
Equipment
- Large Dutch oven or soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Box grater for freshly grated Parmesan
- Ladle for serving
Method
- Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add ground beef, break apart with a wooden spoon, and cook for 5 to 7 minutes until fully browned. Drain excess grease, leaving about 1 tablespoon.
- Add diced onion to the pot and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for 30 to 60 seconds until fragrant.
- Add tomato paste and stir for 1 minute to deepen flavor. Pour in crushed tomatoes and tomato sauce, stirring until fully combined.
- Pour in chicken broth and stir. Add Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat to a low simmer.
- Add broken lasagna noodles directly into the simmering soup, stirring occasionally so they don’t stick. Simmer uncovered for 12 to 15 minutes until noodles are tender. Taste and adjust salt and pepper if needed.
- Ladle hot soup into bowls. Top each with a dollop of ricotta cheese, sprinkle with shredded mozzarella and grated Parmesan. Finish with fresh basil or parsley and serve immediately.
Nutrition
Notes
- Add the pasta at the very end so it doesn’t overcook and turn mushy in the leftovers.
- Use full fat ricotta for the creamiest topping.
- Break the lasagna noodles into similar sized pieces so they cook evenly.
- Let the tomato paste cook for a full minute before adding liquid; it deepens the flavor.
- Taste and adjust the seasoning right before serving, since the broth mellows as it simmers.
- If the soup thickens too much as it sits, thin it out with a splash of extra broth.
- Ground beef or Italian sausage both work beautifully in this recipe.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water as needed.
- To freeze, cook the soup without the pasta and add freshly cooked noodles when reheating. Frozen soup base keeps well for up to 3 months.
- Add a handful of fresh spinach in the last few minutes of cooking for an extra veggie boost.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This lasagna soup recipe has become one of those meals I make on repeat, especially on nights when I want something cozy without much fuss.
It has every bit of the flavor you love from a classic lasagna, just in an easier, faster, one pot form.
I’d love to hear how yours turns out, so drop a comment below once you’ve given it a try.
And if you make it, feel free to share a photo or pass the recipe along to a friend who needs a cozy dinner idea.
Recommended:
- Crockpot Baked Ziti Recipe
- Baked Alfredo Spaghetti Recipe
- Chicken Alfredo Pasta Recipe
- Italian Marinara Sauce Recipe
- Beef Barley Soup Recipe
