Oh my goodness, let me tell you about my family’s new favorite cold-weather lifesaver – lasagna soup! Picture this: it’s a dreary Tuesday evening, the kids are cranky, and I’m staring into the fridge wondering what magic I can whip up in under 30 minutes. That’s when this glorious one-pot wonder was born. All the cozy, cheesy goodness of traditional lasagna, but with none of the layering fuss? Yes please!
The best part? You probably have most of these ingredients in your pantry already. I’ve made it with ground turkey when we’re trying to be “healthy”, tossed in zucchini when I’m feeling fancy, and even used cottage cheese instead of ricotta in a pinch (don’t tell my Italian grandmother). It’s that forgiving. So grab your favorite soup pot and let’s get cooking!
Table of Contents
Table of Contents
Why You’ll Love This Lasagna Soup
Trust me, this isn’t just another soup recipe – it’s a game changer! Here’s why it’s become my go-to weeknight lifesaver:
- One-pot wonder: Less dishes means more time to actually enjoy your meal (and maybe even relax!)
- 30 minutes flat: From fridge to table faster than ordering takeout
- All the lasagna flavor: That perfect combo of rich tomato, melty cheese, and savory beef you crave
- Comfort in a bowl: The ultimate cozy meal for chilly nights or when you’re feeling under the weather
- Kid-approved: My picky eaters gobble it up every time
- Pantry-friendly: Uses ingredients you probably already have on hand
Seriously, what’s not to love? It’s like getting all the satisfaction of lasagna without any of the fuss! If you love quick comfort meals, check out my chicken gnocchi soup recipe for another winner.
Ingredients for Lasagna Soup
Here’s everything you’ll need to make this cozy pot of comfort. I’ve made this enough times to know these measurements are just right – not too soupy, not too thick, but perfect lasagna-in-a-bowl magic!
- 1 tbsp olive oil (for that perfect sauté)
- 1 lb ground beef (or turkey if we’re being “healthy”)
- 1 onion, diced (yellow works best for sweetness)
- 3 cloves garlic, minced (because more garlic is always better)
- 1 (28 oz) can crushed tomatoes (my secret for rich tomato flavor)
- 4 cups chicken broth (use beef broth if you want extra richness)
- 1 tsp dried basil + 1 tsp dried oregano (the Italian dream team)
- ½ tsp salt + ¼ tsp black pepper (adjust to your taste)
- 8 oz lasagna noodles, broken into bite-sized pieces (no need to be perfect!)
- ½ cup ricotta cheese (full-fat for maximum creaminess)
- ½ cup shredded mozzarella (because what’s lasagna without stretchy cheese?)
- 2 tbsp chopped fresh parsley (for that pretty green pop)
See? Nothing fancy – just simple, honest ingredients that come together in the most magical way. Now let’s get cooking!
How to Make Lasagna Soup
Okay, let’s dive into making this cozy masterpiece! I’ve made this soup more times than I can count, and these steps will give you perfect results every time. Just follow along – it’s easier than you think!
Step 1: Brown the Meat
First, grab your favorite soup pot (I use my big Dutch oven) and heat that olive oil over medium heat. Add your ground beef and break it up with a wooden spoon – don’t be shy about getting in there! Cook until it’s nicely browned, about 5 minutes. Here’s my tip: tilt the pot and spoon out any excess fat (there’s usually about a tablespoon). Too much grease makes the soup feel heavy, and we want that perfect balance.
Step 2: Sauté Aromatics
Now toss in your diced onions and minced garlic. This is where the magic starts! Cook them until the onions turn translucent and soft (about 3 minutes), stirring often so the garlic doesn’t burn. You’ll know they’re ready when your kitchen smells absolutely heavenly and the onions look sort of shiny.
Step 3: Simmer the Soup
Time to build flavor! Pour in your crushed tomatoes and chicken broth, then sprinkle in all those lovely dried herbs, salt, and pepper. Give it a good stir and crank the heat up to bring it to a boil – you’ll see big bubbles forming. Then immediately reduce to a gentle simmer (small bubbles breaking the surface). This slow cooking melds all the flavors together beautifully. If you prefer a slow cooker version, check out the crockpot lasagna soup recipe.
Step 4: Cook the Noodles
Here comes the fun part – grab those lasagna noodles and break them right into the pot! I like pieces about 1-2 inches big (they’ll expand as they cook). Stir them in and let them simmer for 10-12 minutes. Watch closely – you want them tender but still with a little bite (al dente, as my grandma would say). They’ll keep cooking a bit even after you turn off the heat!
Step 5: Add Cheese Topping
While the soup finishes, mix your ricotta and mozzarella in a small bowl. This creamy topping is what takes this soup from good to “oh my goodness!” When serving, ladle the hot soup into bowls and dollop the cheese mixture right on top. The heat will melt it slightly – pure comfort! Finish with a sprinkle of fresh parsley for color and freshness.
See? Easy peasy! Now grab some crusty bread and dig in – you’ve earned it!
Print
30-Minute Lasagna Soup – Hearty Comfort in a Bowl
A hearty and comforting lasagna soup that brings all the flavors of classic lasagna in an easy-to-make, one-pot meal.
- Total Time: 30 mins
- Yield: 6 servings 1x
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion and garlic, sauté until softened.
- Stir in crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles and cook until tender, about 10-12 minutes.
- In a small bowl, mix ricotta and mozzarella cheese.
- Serve soup hot, topped with the cheese mixture and fresh parsley.
Notes
- Use ground turkey for a lighter version.
- Add spinach or zucchini for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Tips for the Best Lasagna Soup
After making this soup dozens of times (sometimes successfully, sometimes learning the hard way!), here are my can’t-live-without tips for lasagna soup perfection:
- Break noodles first: Trying to snap lasagna noodles in the pot is like playing hot potato – do it on the counter before adding!
- Full-fat ricotta is key: That extra richness makes the cheese topping luxuriously creamy
- Undercook noodles slightly: They’ll keep cooking in the hot broth even after you turn off the heat
- Taste before serving: Sometimes I add an extra pinch of salt or garlic powder to make flavors pop
- Leftover magic: The soup thickens overnight – just add a splash of broth when reheating
Oh, and one more thing – resist the urge to stir after adding the cheese topping! Let it melt slowly into that first glorious spoonful. If you’re looking for a higher protein version, check out the high protein lasagna soup recipe.
Variations of Lasagna Soup
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved):
- Vegetarian version: Swap the beef for lentils or mushrooms – just as hearty!
- Spicy kick: Add red pepper flakes or a dash of hot sauce while simmering
- Extra veggies: Toss in spinach, zucchini, or bell peppers for more nutrition
- Creamier texture: Stir in a splash of heavy cream at the end
- Italian sausage: Use half beef, half sausage for deeper flavor
The possibilities are endless – make it your own! My kids actually prefer when I add extra veggies now (shocking, I know). If you like using cottage cheese in savory dishes, you might enjoy the spinach cottage cheese lasagna recipe.
Serving Suggestions for Lasagna Soup
Oh, let me tell you how we love to serve this soup – it’s all about that cozy Italian dinner vibe! A big hunk of garlic bread is non-negotiable in our house – perfect for dunking into that rich tomato broth. Sometimes I’ll throw together a quick side salad with crisp romaine and tangy Italian dressing to balance the richness. And if I’m feeling fancy? A sprinkle of extra Parmesan and fresh basil leaves makes it feel like a special occasion. Trust me, this soup deserves a proper presentation – serve it in big, wide bowls so you can see all those gorgeous layers!
Storing and Reheating Lasagna Soup
Here’s the good news – this soup tastes even better the next day! Just store leftovers in an airtight container in the fridge for up to 3 days (trust me, it won’t last that long). When reheating, I always do it gently on the stove over medium-low heat with a splash of broth or water to loosen it up. The noodles will have soaked up some liquid overnight, so that extra splash brings everything back to perfect soup consistency. Microwave works in a pinch too – just stir every 30 seconds and add liquid as needed. Pro tip: store the cheese topping separately and add it fresh when serving!
Nutritional Information for Lasagna Soup
Here’s the scoop on what’s in each comforting bowl (based on my exact recipe): about 320 calories, 18g protein, and all that cheesy goodness! Remember – nutrition varies based on your specific ingredients and brands. I always say one bowl counts as a balanced meal in our house!
FAQs About Lasagna Soup
Can I freeze lasagna soup? Absolutely! Just leave out the cheese topping before freezing. The soup itself freezes beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, adding fresh cheese topping at the end.
What can I use instead of ricotta? Cottage cheese works great in a pinch – just blend it smooth first if you want that creamy texture. My Italian grandma would gasp, but I’ve even used cream cheese thinned with a bit of milk when desperate!
Can I make this vegetarian? You bet! Swap the beef for lentils or mushrooms – I use about 2 cups cooked. The broth still gives it that rich, cozy flavor that makes this the perfect fall-inspired dinner.
Why break the noodles? Those whole lasagna sheets would turn into one giant noodle cake! Breaking them ensures every spoonful gets perfect bites of pasta. Plus, it makes eating so much easier – no wrestling with long noodles!
How can I make it spicier? Add a pinch of red pepper flakes while simmering, or stir in some hot sauce at the end. My husband loves it with spicy Italian sausage instead of plain ground beef too!
Share Your Lasagna Soup Experience
I’d love to hear how your lasagna soup turns out! Did your kids gobble it up like mine do? Maybe you added your own special twist? Drop a comment below – your tips might just become someone else’s new favorite way to make this cozy classic! You can also follow along for more updates on our Facebook page!
