Easy lasagna soup recipe
My family needed lasagna on a weeknight but I didn’t have the patience for sheets, ricotta, and a 45-minute bake. That’s how this easy lasagna soup was born — all the comforting flavors of lasagna in a fast, cozy bowl. It’s meaty, tomato-forward, cheesy, and finished with torn pasta so you get lasagna texture without the fuss. If you love one-pot comfort soups, this recipe lands in the same cozy category as my favorite Marry Me Tuscan Chicken Soup.
What makes this recipe special
This easy lasagna soup strips lasagna down to its essentials: seasoned ground meat, bright tomato broth, tender pasta, and plenty of melty cheese. No layering, no oven time — just stovetop simmering. It’s perfect for weeknights, busy families, and when you want lasagna flavor with minimal cleanup.
“We made this on a rainy Tuesday and everyone asked for seconds — lasagna without the work!” — a happy diner
Reasons to try it now:
- Faster than traditional lasagna but just as satisfying.
- Flexible: use ground beef, turkey, or Italian sausage.
- Kid-friendly and easy to portion.
- Great for meal prep and freezing in portions.
How this recipe comes together
- Brown seasoned ground meat and soften aromatics to build depth.
- Add tomatoes, broth, and Italian herbs to create a rich, lasagna-like broth.
- Simmer to marry flavors, then add small pasta shapes so they cook in the soup.
- Finish with a dollop of ricotta or a sprinkle of Parmesan and fresh basil for that classic lasagna finish.
This short overview helps you skim the method and see it’s essentially a one-pot sauté → simmer → finish process.
Gather these items
What you’ll need (serves 4–6):
- 1 lb ground beef or Italian sausage (swap turkey for lighter version)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 1 tsp dried oregano, 1 tsp dried basil (or 2 tsp Italian seasoning)
- 8 oz short pasta (mini rigatoni, broken lasagna noodles, or ditalini)
- 1 cup ricotta or 1/2 cup mascarpone (optional)
- 1 cup shredded mozzarella + 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- Red pepper flakes (optional, for heat)
- Fresh basil for garnish
Notes and substitutions: - No lasagna sheets? Break wide noodle sheets into bite-sized pieces and cook in the soup — they mimic lasagna texture.
- For a vegetarian version, swap meat for a can of lentils or chopped mushrooms.
- Serve alongside buttery croissants or toast; try this Easy Croissant French Toast recipe if you want a brunch twist.
How to prepare it
- Heat a large Dutch oven over medium-high heat. Add a splash of oil.
- Brown the ground meat, breaking it into small pieces. Season with salt and pepper. Remove excess fat if desired.
- Reduce heat to medium. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in oregano and basil. Toast briefly to wake the herbs.
- Pour in crushed tomatoes and broth. Stir and bring to a gentle simmer.
- Taste and adjust seasoning. Add red pepper flakes if you like heat.
- Add the pasta and simmer until al dente, following the pasta package time (usually 8–12 minutes). Stir occasionally to prevent sticking.
- Once pasta is cooked, remove from heat and stir in half the mozzarella and the Parmesan. Add dollops of ricotta to the bowls or stir it in for creaminess.
- Garnish with fresh basil and the remaining mozzarella. Serve hot.
What to serve it with
Best ways to enjoy it:
- Thickly sliced garlic bread, a green salad, or roasted vegetables make balanced sides.
- For a garlic butter upgrade, spread toasted bread with this simple garlic butter recipe before broiling.
- Top bowls with extra Parmesan, red pepper flakes, or a drizzle of good olive oil.
- Pair with a bright, acidic red wine (Chianti or Sangiovese) or a crisp white if you used turkey.
How to store & freeze
Storing:
- Refrigerate cooled soup in airtight containers for up to 3–4 days. Pasta absorbs broth over time; expect thickening.
Reheating: - Reheat on the stovetop over medium-low, adding a splash of broth or water to loosen the soup.
- Microwave in a covered container, stirring halfway through, and add a little liquid if it’s thick.
Freezing: - For best texture, freeze the soup without adding fresh pasta — cook pasta fresh when reheating. Freeze cooled soup in airtight containers for up to 3 months.
Food safety: - Cool soup quickly (within 2 hours) before refrigerating. Reheat to 165°F (74°C) before serving.
Pro chef tips
- Browning the meat well adds caramelized flavor; don’t rush this step.
- Use low-sodium broth — you can always salt later.
- Break long lasagna noodles crosswise for easier eating and even cooking.
- If using ricotta, stir a little into the pot for creamier soup or serve dolloped so each diner gets a rich bite.
- If you plan to meal-prep, cook pasta separately and add just before serving to maintain texture.
Different ways to try it
Creative twists:
- Vegetarian: swap meat for crumbled tempeh or sautéed mushrooms and add a few tablespoons of miso for umami.
- Seafood lasagna soup: use shrimp and a light tomato broth; finish with lemon zest and parsley.
- White lasagna version: use a creamy béchamel-style broth with spinach and chicken.
- Spicy sausage and roasted red pepper: swap ground beef for spicy Italian sausage and add jarred roasted peppers for a smoky lift.
Your questions answered
Q: How long does this take from start to table?
A: About 30–40 minutes. Browning meat and simmering the broth take most of the time; pasta cooks in under 12 minutes.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free short pasta and confirm your broth is gluten-free.
Q: Can I make this ahead for a crowd?
A: Make the soup base and refrigerate or freeze. Cook pasta just before serving or keep pasta separate and add when reheating.
Q: What cheeses work best?
A: Mozzarella and Parmesan are classic. Ricotta adds creaminess. A sprinkle of Pecorino Romano brightens the flavor.
Q: Will the pasta get too mushy if I store leftovers?
A: Pasta absorbs liquid over time. Store soup and pasta separately if you want to preserve pasta texture.
Conclusion
If you like the idea of turning classic lasagna into a weeknight-friendly soup, these adaptations and pairings will help you customize the dish. For a layered Greek take on baked pasta, try this Greek Pastitsio recipe (Greek Lasagna with Béchamel). And if you want a crisp bacon topping to add texture, this Bacon in Air Fryer Ninja (8 Minutes) | Myriad Recipes method is a quick way to get perfectly crispy bacon.
Lasagna Soup
Ingredients
For the soup base
- 1 lb ground beef or Italian sausage Swap turkey for a lighter version.
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups low-sodium chicken or beef broth Use low-sodium for better flavor control.
- 1 tsp dried oregano
- 1 tsp dried basil Or use 2 tsp Italian seasoning.
- 8 oz short pasta (mini rigatoni, broken lasagna noodles, or ditalini)
- 1 cup ricotta or 1/2 cup mascarpone (optional)
- 1 cup shredded mozzarella Plus 1/2 cup grated Parmesan.
- to taste salt and freshly ground black pepper
- to taste red pepper flakes (optional, for heat)
- for garnish fresh basil
Instructions
Preparation
- Heat a large Dutch oven over medium-high heat. Add a splash of oil.
- Brown the ground meat, breaking it into small pieces. Season with salt and pepper. Remove excess fat if desired.
- Reduce heat to medium. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in oregano and basil. Toast briefly to wake the herbs.
- Pour in crushed tomatoes and broth. Stir and bring to a gentle simmer.
Cooking
- Taste and adjust seasoning. Add red pepper flakes if you like heat.
- Add the pasta and simmer until al dente, following the pasta package time (usually 8–12 minutes). Stir occasionally to prevent sticking.
Finishing
- Once pasta is cooked, remove from heat and stir in half the mozzarella and the Parmesan. Add dollops of ricotta to the bowls or stir it in for creaminess.
- Garnish with fresh basil and the remaining mozzarella. Serve hot.
