Easy Lasagna Soup Recipe

Introduction

This easy lasagna soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. Perfect for a cozy weeknight dinner, it combines savory meat, tender noodles, and a rich tomato broth topped with a creamy cheese blend.

Ingredients

• 1 lb Ground beef or Italian sausage
• 1 Yellow onion, diced
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 28 oz Crushed tomatoes (one 28‑oz can)
• 4 cups Chicken or beef broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• ¼ teaspoon Red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• 8 oz Lasagna noodles, broken into bite‑size pieces
• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until deeply browned and caramelized. Remove excess fat if necessary.
2. Step 2: Add diced onion and minced garlic to the pot and cook until soft, fragrant, and translucent, about 3–4 minutes.
3. Step 3: Stir in tomato paste and cook for 2–3 minutes until it darkens and releases its aroma.
4. Step 4: Pour in the crushed tomatoes and broth. Add dried basil, oregano, red pepper flakes if using, and season with salt and black pepper. Bring to a simmer.
5. Step 5: Add the broken lasagna noodles and cook until the noodles are tender, about 8–10 minutes. Stir occasionally to prevent sticking.
6. Step 6: Ladle the soup into bowls. Top each serving with a spoonful of ricotta, shredded mozzarella, grated Parmesan, and a sprinkle of fresh parsley. Serve warm.

Tips & Variations

• Use Italian sausage for a spicier, more flavorful soup or ground beef for a milder taste.
• Swap fresh lasagna noodles cut into strips if you prefer a different texture.
• Add more red pepper flakes for extra heat, or omit altogether for a milder version.
• Stir in fresh spinach or kale toward the end of cooking for added greens.
• For a vegetarian option, substitute ground meat with sautéed mushrooms and use vegetable broth.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If the soup thickens too much after storing, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of dried ones?

Yes, fresh lasagna noodles work well. Break them into bite‑size pieces and reduce the cooking time slightly since they soften faster than dried noodles.

How can I make this soup gluten-free?

Use gluten-free lasagna noodles or substitute with another gluten-free pasta. Be sure to check that your broth and other ingredients are gluten-free as well.

Easy Lasagna Soup Recipe

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★★★★★

4.6 from 99 reviews

This Easy Lasagna Soup recipe transforms the classic Italian lasagna into a comforting and hearty soup. Featuring ground beef or Italian sausage, savory tomato broth, tender broken lasagna noodles, and a cheesy ricotta and mozzarella topping, it’s a flavorful one-pot meal that’s perfect for cozy dinners.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb Ground beef or Italian sausage
• 1 Yellow onion, diced
• 2 cloves Garlic, minced

Base and Seasoning

• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 28 oz Crushed tomatoes (one 28‑oz can)
• 4 cups Chicken or beef broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• ¼ teaspoon Red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

Pasta and Cheese

• 8 oz Lasagna noodles, broken into bite‑size pieces
• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated

Garnish

• 2 tablespoons Fresh parsley, chopped

Instructions

1. Brown the Meat: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef or Italian sausage and cook thoroughly, stirring frequently, until deeply caramelized and flavorful for about 7-8 minutes.
2. Sauté Aromatics: Add the diced yellow onion and minced garlic to the pot with the meat. Cook for 3-4 minutes until the onions are soft, translucent, and the garlic is fragrant.
3. Add Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes until it darkens in color and releases a rich aroma, enhancing the depth of the soup.
4. Combine Liquids and Seasonings: Pour in the 28 oz crushed tomatoes and 4 cups of chicken or beef broth. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes if using. Season with salt and black pepper to taste. Stir well to combine.
5. Simmer with Pasta: Bring the soup to a gentle boil, then add the broken lasagna noodles. Reduce the heat and simmer, uncovered, for about 12-15 minutes until the noodles are tender but not mushy and the flavors meld together.
6. Serve with Cheese and Garnish: Ladle the hot soup into bowls. Top each serving with a generous spoonful of ricotta cheese, sprinkle shredded mozzarella and grated Parmesan cheese over the top, and finish with freshly chopped parsley for a bright, fresh finish.

Notes

• You can substitute ground turkey or chicken for a lighter version.
• If you prefer a spicier soup, increase the red pepper flakes or add a dash of crushed chili.
• Use gluten-free lasagna noodles to make this recipe gluten-free.
• To save time, use pre-minced garlic and pre-diced onion.
• Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the noodles.

Keywords: lasagna soup, easy soup recipe, Italian soup, one pot meal, ground beef soup, cheesy soup, comfort food