Lasagna Soup Recipe

Craving lasagna but not in the mood to deal with all the layering and baking? Lasagna soup is your cozy, one-pot shortcut to that same rich, cheesy goodness—just in slurpable, spoonable form. It brings all the classic lasagna flavors you love into a hearty soup that’s comforting, satisfying, and perfect for weeknights when you want something fuss-free but still deeply delicious.

Picture tender pasta swimming in a savory tomato broth, loaded with ground meat, Italian herbs, and melty cheese stirred in just before serving. It’s like your favorite pasta dish decided to loosen up and take a bath in marinara. And the best part? You don’t need an oven, and you can have it ready in under an hour—yes, really.

This soup is incredibly flexible too. You can keep it classic with ground beef or sausage, or switch it up with turkey or lentils for a lighter twist. Toss in spinach or zucchini for a veggie boost, or add a dollop of ricotta on top for that authentic lasagna finish. It’s one of those meals that feels special but doesn’t ask for much—minimal prep, pantry staples, and a whole lot of flavor.

Whether you’re cooking for your family, prepping for a busy week, or just need a bowl of comfort after a long day, lasagna soup is that no-brainer recipe you’ll come back to again and again.

Why You’ll Love It

• All the lasagna flavor, none of the hassle – No layering, no baking trays, and no waiting for an hour. Just a single pot and about 30–40 minutes to get those rich, cheesy, tomatoey vibes.
• One-pot wonder – Less cleanup is always a win. Everything cooks in one pot, from browning the meat to simmering the broth and pasta. Perfect for busy weeknights or lazy weekends.
• Customizable and forgiving – Use ground turkey, beef, or sausage. Swap in gluten-free noodles or add extra veggies. It’s one of those recipes that’s hard to mess up and easy to make your own.
• Freezer-friendly – It stores and reheats like a dream. You can make a big batch, freeze the leftovers, and enjoy cozy bowls of lasagna soup anytime you want without lifting a finger.
• Comfort food with a twist – It’s warm, hearty, and nostalgic, but still feels fresh and new. The soup format makes it feel lighter than traditional lasagna, while still hitting all the right notes.

Ingredient List

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken or beef broth
• 1 cup marinara sauce (your favorite brand)
• 8 lasagna noodles, broken into bite-sized pieces
• 1½ cups baby spinach (optional)

For the Cheese Topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish (optional)

Ingredient Notes

• Ground beef or sausage – I like using mild Italian sausage for extra flavor, but lean ground beef or turkey works well too.
• Tomato paste – Don’t skip this! It deepens the tomato flavor and makes the broth feel rich and hearty.
• Marinara sauce – Use a good quality one you love, since it adds a lot of flavor. I usually go with Rao’s or a garlicky store-brand version.
• Lasagna noodles – Regular or oven-ready both work. Just break them into rough 1–2 inch pieces before adding.
• Ricotta + mozzarella – This combo gives you that classic creamy-cheesy lasagna finish. You can even swirl the ricotta directly into each bowl for a creamy bite in every spoonful.

Kitchen Equipment Needed

• Large soup pot or Dutch oven – For browning the meat and simmering everything in one pot. I love using my enameled cast iron Dutch oven—it holds heat beautifully and looks cute on the stove.
• Wooden spoon or spatula – For breaking up the meat and stirring the soup as it cooks.
• Chef’s knife and cutting board – You’ll need these for dicing the onion and mincing garlic. A sharp knife makes prep way easier and quicker.
• Measuring cups and spoons – For getting those broth, tomato paste, and seasoning amounts just right.
• Ladle – Perfect for scooping up big, hearty portions into bowls without making a mess.
• Small mixing bowl – For stirring together the ricotta, mozzarella, and Parmesan topping before adding it to each bowl.

Instructions

1. Brown the Meat

• Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
• Add the ground beef or Italian sausage, breaking it up with a wooden spoon as it cooks.
• Cook for about 6–8 minutes, until fully browned and no longer pink.

Pro Tip: If your meat releases a lot of grease, drain off the excess fat before moving on. This keeps the broth from becoming too oily.

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2. Sauté the Aromatics

• Add the diced onion to the pot with the meat. Cook for 3–4 minutes, stirring occasionally, until softened.
• Stir in the minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
• Cook for another 1–2 minutes, until the garlic is fragrant.

Pro Tip: Don’t rush this part—it builds the base flavor of your soup. Let the onions get nice and translucent.

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3. Build the Broth

• Stir in the tomato paste and cook for 1–2 minutes to “toast” it. This deepens its flavor.
• Pour in the crushed tomatoes, marinara sauce, and broth. Stir well to combine everything.
• Bring the mixture to a gentle boil.

Pro Tip: Use a splash of broth to deglaze the bottom of the pot if anything sticks after toasting the paste—it lifts up all that flavorful goodness.

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4. Add the Noodles

• Once the soup is gently boiling, add the broken lasagna noodles.
• Reduce heat to medium and simmer uncovered for about 10–12 minutes, stirring occasionally so the noodles don’t stick to the bottom.
• Taste and adjust seasoning if needed.

Pro Tip: Check the noodles early! Some cook faster than others, especially if using oven-ready ones.

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5. Stir in the Greens (Optional)

• If using baby spinach or other greens, stir them in during the last 1–2 minutes of cooking.
• Let them wilt down in the hot soup before turning off the heat.

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6. Make the Cheese Topping

• While the soup simmers, combine ricotta, shredded mozzarella, and grated Parmesan in a small bowl.
• Stir until smooth and creamy. Set aside.

Pro Tip: Add a pinch of salt or Italian herbs to the cheese mix for extra flavor—it tastes more like the cheesy lasagna filling you know and love.

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7. Serve It Up

• Ladle the hot soup into bowls.
• Top each serving with a generous spoonful of the ricotta cheese mixture.
• Finish with fresh basil or parsley if you have it.

Pro Tip: Let the cheese sit on top for a minute before stirring—it softens slightly and melts into the soup just like lasagna fresh out of the oven.

Tips and Tricks for Success

• Stir the noodles often – Lasagna noodles love to stick together. Give the soup a good stir every few minutes as it simmers.
• Don’t overcook the pasta – Once the noodles are tender, take the pot off the heat. They’ll continue to soften slightly in the hot broth.
• Add cheese right before serving – This keeps the soup creamy and melty without turning the cheese grainy from overcooking.
• Use quality broth and marinara – Since they make up the base of the soup, a flavorful broth and a well-seasoned marinara sauce make a big difference.
• Let it rest a bit before serving – Like traditional lasagna, this soup gets even better with a few minutes to settle. The flavors meld and it thickens up slightly.

Ingredient Substitutions and Variations

• Meat options – Swap ground beef with Italian sausage for more flavor, or use ground turkey or chicken for a leaner option.
• Vegetarian version – Skip the meat and use lentils, mushrooms, or a meat substitute. Use veggie broth instead of chicken or beef.
• Noodles – Any pasta shape works if you don’t have lasagna noodles. Try bowties, rotini, or even broken spaghetti.
• Cheese mix – No ricotta? Use cottage cheese or just top with shredded mozzarella and Parmesan.
• Extra veggies – Add zucchini, mushrooms, bell peppers, or even frozen peas to boost nutrition and texture.
• Spicy kick – Crank up the heat with more crushed red pepper or a splash of hot sauce in the broth.

Serving Suggestions

• Garlic bread or crusty baguette – Perfect for dunking and soaking up every last bit of that rich tomato broth.
• Simple green salad – I love serving this soup with a crisp side salad tossed in a lemony vinaigrette—it cuts through the richness beautifully.
• Roasted veggies – A tray of roasted zucchini, carrots, or Brussels sprouts makes a great lighter pairing.
• Cheesy toast – Top sliced bread with mozzarella and broil until bubbly. It’s like having lasagna in toast form on the side!
• Just as it is – Honestly, I often eat it straight from the bowl with a big spoon and a cozy blanket. No sides needed when the soup is this hearty.

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled soup in an airtight container in the fridge for up to 4 days.
• Noodles will continue to absorb liquid – The soup thickens over time, so feel free to add a splash of broth or water when reheating.
• Reheat on the stovetop – Warm over medium heat, stirring occasionally until hot throughout.
• Microwave-friendly – Heat individual portions in the microwave in 1-minute intervals, stirring between rounds until warmed.
• Freezer option – For longer storage, freeze the soup (without cheese topping) in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! If you don’t have lasagna noodles, use any short pasta like rotini, penne, or bowties. Just adjust the cook time based on the pasta shape.

How do I keep the noodles from getting mushy?

Cook the noodles until just tender and serve right away. If you’re storing leftovers, try cooking the pasta separately and adding it fresh to each serving.

Can I make this soup in a slow cooker?

Yes! Brown the meat and aromatics first, then transfer everything (except pasta and cheese) to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Add the noodles in the last 30 minutes.

Is this soup freezer-friendly?

Totally. Just leave out the noodles and cheese topping if you’re freezing—it prevents them from getting soggy. Add cooked pasta and cheese when you reheat.

What can I use instead of ricotta?

You can sub cottage cheese for a similar texture, or skip the creamy topping and just sprinkle mozzarella and Parmesan on top.

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Can I make it vegetarian?

Yes! Use veggie broth and skip the meat—add mushrooms, lentils, or a plant-based ground for a hearty vegetarian version.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!