Easy Lasagna Soup Recipe is the comforting, cozy twist you didn’t know you needed — all the flavors of classic lasagna merged into a rich, hearty bowl. Lasagna Soup brings together seasoned meat, tomato broth, and tender noodle pieces, topped with a creamy cheese blend for that signature lasagna feel. With minimal fuss and maximum flavor, this one‑pot meal gives you all the layers of texture and taste without the effort of layering and baking. In this post, you’ll find ingredient tips, step‑by‑step instructions, helpful tricks, and answers to your questions — everything you need to make a knockout lasagna soup your family will ask for again and again.
Why You’ll Love This Lasagna Soup Recipe
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It’s essentially lasagna in a bowl, so you get all those flavors — meat, tomato, cheese — in a simpler, faster format.
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One‑pot cooking means less mess and less effort, perfect for busy weeknights or cozy weekends.
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It’s flexible: you can swap in sausage, use gluten‑free noodles, make it vegetarian, or adjust the broth.
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Leftovers still taste great (with a trick) — you get a satisfying reheatable meal without the soggy pasta problem.
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It’s comforting and crowd‑pleasing — great for family dinners or when friends drop by unexpectedly.
Ingredients
Here’s what you’ll need for about 4–6 servings:
Soup Base
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1 pound lean ground beef (you may substitute Italian sausage or a mix)
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1 cup diced onion
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3 cloves garlic, minced
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2 (14.5‑ounce) cans diced tomatoes (undrained)
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1 (8‑ounce) can tomato sauce
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¼ cup tomato paste
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4 cups (32 oz) low‑sodium beef broth (chicken broth or vegetable broth are fine substitutes)
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2 teaspoons Italian seasoning
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6 lasagna noodles, broken into ~1½‑inch pieces (about 6 to 8 ounces)
Cheese Topping
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8 ounces ricotta (about 1 cup)
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½ cup grated Parmesan cheese
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¼ teaspoon salt
Optional Garnish
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Fresh parsley or fresh basil, chopped
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Freshly ground black pepper
Notes / Alternate Pasta Option
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You can swap any small shaped pasta (e.g. rotini, penne) if you don’t want to break long lasagna noodles — use about 2½ cups.
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When making ahead, consider cooking noodles separately and adding them upon serving, so they don’t over‑absorb the broth.
Step‑by‑Step: How to Make Easy Lasagna Soup Recipe
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Brown the meat and onion
In a large Dutch oven or heavy pot over medium‑high heat, add the ground beef (or sausage) and diced onion. Cook, breaking up the meat, until it’s browned and the onions are tender. -
Add the garlic
Stir in minced garlic and cook just 30 to 60 seconds until fragrant. Be careful not to burn it. Drain excess fat if needed. -
Add tomato base and broth
Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring the mixture up to a boil. -
Add noodle pieces
Stir in your broken lasagna noodles and reduce heat a bit so the soup simmers gently. Cook about 8 to 12 minutes, or until noodles are tender (timing depends on pasta brand). -
Season to taste
Taste and adjust salt and pepper (start with a pinch or two of pepper, then more if needed). -
Prepare the cheese topping
In a small bowl, combine ricotta, Parmesan, and the ¼ teaspoon salt. Mix until smooth. -
Serve
Ladle soup into bowls. Dollop a heaping spoonful of the cheese mixture on top. If desired, garnish with fresh parsley or basil. To eat, stir in the cheese so it melts into the soup. -
(Optional) For make‑ahead
If you plan to serve later, cook the lasagna noodles separately until just al dente, drain and cool. Store noodles separate from soup. When reheating, gently reheat the broth, add noodles, and top with cheese. This prevents sogginess.
Helpful Tips
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Use low‑sodium broth so you can control salt levels; adjust salt at the end.
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Break your lasagna noodles into similarly sized pieces to ensure even cooking.
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Stir gently after adding noodles to avoid splitting them.
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If soup seems too thick, add a splash more broth or even water to thin.
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For extra flavor, you can add a splash of red wine or a pinch of red pepper flakes (if you like heat).
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To make it creamier, stir in a little milk or half‑and‑half at the end.
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Always garnish with fresh herbs — they brighten up the rich tomato base.
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When storing, keep noodles separate and combine just before reheating.
Substitutions and Variations
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Meat‑free version: Replace beef with crumbled plant‑based ground “meat” or use extra lentils / beans. Use vegetable broth.
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Sausage mix: Use half beef and half Italian sausage for a spicier twist.
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Gluten‑free: Use gluten‑free lasagna or small pasta shapes.
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Cheese changes: Swap part of the ricotta with mascarpone or cottage cheese for creaminess. Add mozzarella shreds on top if you like stringy cheese.
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Vegetables: Add diced zucchini, mushrooms, or spinach toward the end (last 5 minutes) for extra nutrition.
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Spice it up: Add a pinch of red pepper flakes or use spicy sausage.
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Herbal twist: Add fresh basil, oregano, or thyme at the end for extra aroma.
Storage Instructions
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Let the soup cool to room temperature (but don’t leave out more than 2 hours).
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Store the broth base and cooked meat in an airtight container in the refrigerator for up to 3–4 days.
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Store cooked noodles separately (if using make‑ahead noodle method) in a second container.
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To reheat: warm the soup gently in a pot, then stir in noodles just before serving.
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You can freeze the soup broth (without noodles) in freezer‑safe containers for up to 2–3 months. Thaw overnight in fridge, reheat, and add fresh pasta.
Nutritional Information
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Calories: 375 kcal
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Carbohydrates: 22 g
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Protein: 29 g
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Fat: 19 g
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Saturated Fat: 9 g
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Polyunsaturated Fat: 7 g
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Trans Fat: 1 g
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Cholesterol: 84 mg
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Sodium: 964 mg
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Fiber: 2 g
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Sugar: 4 g
Serving Suggestions
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Serve with crusty garlic bread or breadsticks — perfect for sopping up the tomato broth.
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A crisp green salad (mixed greens, cucumber, vinaigrette) adds freshness to balance the richness.
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Garnish with fresh basil or parsley, and drizzle a little good extra‑virgin olive oil.
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Offer extra Parmesan or red pepper flakes at the table.
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A glass of red wine (if you drink) complements tomato‑based soups nicely.
Frequently Asked Questions About Lasagna Soup Recipe
Can I make this soup vegetarian or vegan?
Yes — you can omit the meat entirely or use a plant‑based ground substitute. Use vegetable broth, and substitute the ricotta and Parmesan with vegan cheese alternatives. The texture might change a bit, but the rich flavor stays the same.
Why did my noodles get mushy when I made it ahead?
Lasagna noodles soak up liquid over time. If you leave them in the soup, they’ll become overly soft. That’s why the make‑ahead trick is to cook noodles separately and add them just before serving. This keeps them firm and prevents the broth from becoming too thick.
Can I use different pasta shapes instead of broken lasagna?
Absolutely. Use about 2½ cups of small pasta like penne, rotini, or shells. The flavor is still lasagna‑like; the shapes just affect texture.
How can I reduce the sodium content?
Use low‑sodium or no‑salt-added broth, no‑salt canned tomatoes, and go easy on added salt until the final seasoning step.
Is this soup freezer‑friendly?
Yes — freeze the soup base (without noodles) in sealed containers for up to 2–3 months. Thaw, heat, and add fresh noodles just before serving.
Conclusion
Lasagna Soup is one of those magical recipes that feels both indulgent and homey, without requiring endless prep. Thank you so much for reading — I hope this recipe becomes one of your kitchen favorites. I love spooning up big bowls of this soup on chilly nights or when I want comfort without the fuss of full lasagna. It’s easy, savory, and adaptable — and above all, delicious. Enjoy making it, sharing it, and tasting every bite. Happy cooking, and thanks for being part of the food‑loving community!
Print
Easy Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Easy Lasagna Soup has all the cozy comfort of classic lasagna—meaty, cheesy, and tomato-rich—served in an easy one-pot soup. Perfect for weeknight dinners and freezer meals, this dish delivers bold flavor with minimal effort.
Ingredients
1 lb lean ground beef (or Italian sausage)
1 cup diced onion
3 garlic cloves, minced
2 (14.5 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
¼ cup tomato paste
4 cups low-sodium beef broth (or chicken broth)
2 tsp Italian seasoning
6 uncooked lasagna noodles, broken into 1½” pieces
Cheese Topping:
1 cup ricotta cheese
½ cup grated Parmesan cheese
¼ tsp salt
Optional garnish: chopped parsley or fresh basil
Instructions
-
Brown the meat and onion
In a large Dutch oven or heavy pot over medium‑high heat, add the ground beef (or sausage) and diced onion. Cook, breaking up the meat, until it’s browned and the onions are tender. -
Add the garlic
Stir in minced garlic and cook just 30 to 60 seconds until fragrant. Be careful not to burn it. Drain excess fat if needed. -
Add tomato base and broth
Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring the mixture up to a boil. -
Add noodle pieces
Stir in your broken lasagna noodles and reduce heat a bit so the soup simmers gently. Cook about 8 to 12 minutes, or until noodles are tender (timing depends on pasta brand). -
Season to taste
Taste and adjust salt and pepper (start with a pinch or two of pepper, then more if needed). -
Prepare the cheese topping
In a small bowl, combine ricotta, Parmesan, and the ¼ teaspoon salt. Mix until smooth. -
Serve
Ladle soup into bowls. Dollop a heaping spoonful of the cheese mixture on top. If desired, garnish with fresh parsley or basil. To eat, stir in the cheese so it melts into the soup. -
(Optional) For make‑ahead
If you plan to serve later, cook the lasagna noodles separately until just al dente, drain and cool. Store noodles separate from soup. When reheating, gently reheat the broth, add noodles, and top with cheese. This prevents sogginess.
Notes
Use any short pasta in place of lasagna noodles (about 2½ cups).
For make-ahead: cook noodles separately and add before serving to prevent sogginess.
Add beef broth to thin soup when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 bowl
- Calories: 375 kcal
- Carbohydrates: 22 g
- Protein: 29 g