Best Lasagna Soup Recipe

Why You’ll Love This Recipe

I love how this recipe brings all the comfort of lasagna without the fuss. It’s hearty, flavorful, and surprisingly simple to make. The soup base is loaded with ground meat, herbs, and tomatoes, and the broken lasagna noodles soak up all that goodness. I top each bowl with a cheesy dollop of ricotta, mozzarella, and Parmesan for that classic lasagna finish. It’s satisfying, soul-warming, and perfect for a cozy night in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 lb ground beef or Italian sausage (or a mix)
1 small onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups chicken or beef broth
8–10 lasagna noodles, broken into pieces
Salt and pepper, to taste

Cheese Topping:
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)

directions

1. I heat olive oil in a large pot over medium heat. I add the ground meat and cook until browned, breaking it up with a spoon. I drain excess fat if needed.

2. I stir in the onion and cook for 3–4 minutes until softened. Then I add garlic, tomato paste, oregano, basil, and red pepper flakes, stirring for 1 minute.

3. I pour in the crushed tomatoes, tomato sauce, and broth. I bring the mixture to a simmer.

4. I stir in the broken lasagna noodles and cook for 10–12 minutes, or until the noodles are tender, stirring occasionally.

5. I season with salt and pepper to taste.

6. While the soup simmers, I mix the ricotta, mozzarella, and Parmesan in a small bowl.

7. I ladle the soup into bowls and top each with a generous spoonful of the cheese mixture. I garnish with fresh basil or parsley and serve hot.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories per serving: 480 kcal

Variations

I sometimes use ground turkey or chicken for a lighter version. When I’m in the mood for extra veggies, I stir in chopped spinach or zucchini during the last few minutes of cooking. For a lower-carb twist, I swap the noodles for zucchini ribbons or use cooked lentils instead of pasta.

storage/reheating

Leftover lasagna soup keeps well in the fridge for up to 4 days. I store the soup and cheese mixture separately and reheat the soup on the stove or in the microwave. If it thickens too much, I just add a splash of broth to loosen it up.

FAQs

Can I make this in a slow cooker?

Yes. I brown the meat and onion first, then transfer everything except the noodles to the slow cooker. I cook on low for 6–7 hours or high for 3–4. I add the noodles during the last 30 minutes.

What type of noodles work best?

Traditional lasagna noodles broken into pieces give the soup an authentic feel, but I’ve also used mafalda or bowties in a pinch.

Can I freeze this soup?

Yes, though I recommend freezing it without the noodles, as they can get mushy when reheated. Add fresh-cooked noodles when ready to serve.

What if I don’t have ricotta?

I’ve used cottage cheese or mascarpone in a pinch. They both give that creamy texture and work well in the topping.

How spicy is it?

The red pepper flakes add a mild heat, but I leave them out when I want a milder flavor or when serving kids.

Conclusion

This Lasagna Soup recipe brings all the flavor and comfort of traditional lasagna in a much easier and faster format. It’s cozy, hearty, and packed with cheesy goodness—perfect for feeding a crowd or curling up with a warm bowl on a chilly evening. Once I tried it, it quickly became a regular in my dinner rotation.