There’s just something about the smell of simmering tomatoes and garlic that pulls me right back to my grandma’s kitchen — that warm, cozy feeling like the world outside has paused for a bit. This lasagna soup recipe? It’s my go-to comfort hug in a bowl, especially in those chilly evenings when the last thing I want is to stand over a hot stove for hours. It’s like lasagna, but without the fuss of layering noodles and waiting forever—hello, quick dinner magic. My kids are obsessed with it, and honestly, I’m too. The flavors remind me of a classic lasagna but it’s lighter, faster, and surprisingly simple. If you love the rich, cheesy goodness of lasagna but are short on time or just craving something a little different, this lasagna soup will feel like a warm conversation with an old friend.
What is Lasagna soup?
Think of lasagna soup as lasagna’s cozy cousin who decided to take it easy and hang out in a bowl. It’s essentially all the hearty, cheesy, and tomato-y goodness of traditional lasagna but served as a soup — so no fussing with pasta sheets or layers. Instead, you get tender bits of pasta cooked right in the broth, mingling with savory meat, a rich tomato base, and all the classic flavors you expect: garlic, basil, Italian spices, and a melty mozzarella crown to top it off. It’s like the idea of lasagna was turned inside out but kept all its heart.
The name’s pretty straightforward — it’s soup that tastes like lasagna! This makes it an awesome option for when you want that classic flavor but don’t have the time or energy to make a full baked lasagna. Plus, it’s one pot, which means fewer dishes and quicker cleanup — something we can all celebrate.
Why you’ll love this recipe?
Oh, where do I even start? This lasagna soup has been a lifesaver on busy weeknights and a total crowd-pleaser every time I make it. First off, the flavor is just unbeatable. There’s this beautiful balance between the rich tomato broth and the cheesy, slightly melty mozzarella topping that literally smells like heaven as it bubbles on the stove. I always catch myself sneaking spoonfuls before it’s even ready. There’s something so comforting and nostalgic about how the flavors mingle – like a warm reminder of Sunday dinners with family.
The best part? It’s incredibly simple to make. I’m talking about one pot, straightforward steps, and ingredients you probably already have. No need to fuss with multiple pans or layered baking. For someone like me who doesn’t always have hours to spare but still craves that homemade comfort, this is a total winner.
And you can’t beat the cost-efficiency. Ground beef, canned tomatoes, pasta, and cheese — all budget-friendly staples that turn into something special without breaking the bank. I’ve also played around swapping ingredients to make it a bit healthier or tailor it to what’s in my fridge, and it still turns out stellar.
Versatility is another big plus. I love serving it as a hearty lunch, a comforting dinner, or even as a starter when friends come over. Sometimes I throw in extra veggies, sometimes I add a dollop of ricotta or fresh basil — whatever mood strikes. If you’re a fan of traditional lasagna or soups like minestrone, you’ll find this both fun and familiar. Honestly, what I love most is that it combines nostalgia and practicality in the best way.
How do I make lasagna soup?
Quick Overview
This lasagna soup comes together super fast: you brown the meat, simmer it in a flavorful tomato broth, add in the pasta, and then top with melty cheese at the end. The magic is in the layering of flavors and the final gooey mozzarella that gives it that lasagna vibe. What makes this method special is that everything cooks in the same pot (easy cleanup alert!), and the pasta absorbs that delicious broth, creating a comforting one-bowl meal that feels like a hug.
Ingredients
For the Soup Base:
- 1 pound ground beef or Italian sausage (for that savory richness, I like mixing half beef, half sausage)
- 1 medium onion, finely chopped (fresh is always best for that sweet base flavor)
- 3 cloves garlic, minced (fresh garlic is non-negotiable here)
- 1 (28-ounce) can crushed tomatoes (choose a good quality brand for a bright tomato flavor)
- 4 cups beef or chicken broth (homemade or low-sodium store-bought works well)
- 1 teaspoon dried basil (or fresh if you have it!)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional, for a gentle kick)
For the Pasta:
- 6 ounces broken lasagna noodles or broken rigatoni (pasta that holds up well to simmering; I cut the noodles myself for better control)
For the Cheese Topping:
- 1 cup shredded mozzarella cheese (freshly shredded melts best)
- ½ cup grated Parmesan (adds that sharp, salty bite)
- Optional: dollops of ricotta cheese (makes it extra creamy)
- Fresh basil or parsley for garnish
Step-by-Step Instructions
Step 1: Brown the Meat
Heat a large pot over medium heat and add your ground beef or sausage. Break it up with a wooden spoon and cook until it’s nicely browned with no pink left. This step brings in that deep flavor base, so don’t rush it. Once browned, scoop out any excess fat — unless you like the extra richness, then leave a little in.
Step 2: Sauté Aromatics
Add the chopped onion to the pot and cook until translucent, about 4-5 minutes. Throw in the minced garlic and stir for another minute until it’s fragrant but not burnt. This is the heart of your soup’s flavor, so give it a little love here.
Step 3: Add Tomatoes and Broth
Pour in the crushed tomatoes and broth, then stir in the dried basil, oregano, salt, pepper, and red pepper flakes if you’re using them. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for at least 20 minutes. This slow simmer lets all those flavors marry beautifully.
Step 4: Add Pasta
Carefully add your broken lasagna noodles to the pot. Stir to keep them from sticking, then let the soup simmer until the pasta is tender but not mushy, usually 10-12 minutes. Keep an eye on it because overcooked pasta can turn the soup gummy, and nobody wants that!
Step 5: Prepare the Cheese Topping
While the pasta cooks, mix your mozzarella and Parmesan in a small bowl. If you love that creamy finish, scoop in some ricotta cheese to dollop on top when serving. Fresh herbs like basil or parsley can be chopped up now too — they add a lovely fresh pop at the end.
Step 6: Serve and Top
Once the pasta’s cooked, ladle the soup into bowls. Immediately sprinkle the cheesy mix over the top so it melts into gooey bliss. If you like, add those ricotta dollops and a sprinkle of fresh herbs. I love how the cheese melts into the hot soup creating those irresistible strings of mozzarella.
Step 7: Dig In!
The best part is grabbing a warm spoon, smelling that blend of tomato, herbs, and cheese, and just digging in. It’s comfort food that feels special, and I promise it disappears in minutes at my house!
What to Serve It With
For Weeknight Dinners: Serve with a side of garlic bread or crusty Italian bread for dipping — because who can resist soaking up that flavorful broth?
For Casual Family Meals: Pair it with a simple green salad tossed in olive oil and balsamic vinegar. The freshness is a perfect counterpoint to the rich soup.
For Cozy Cold Days: A glass of red wine or even a lightly spiced apple cider feels amazing alongside this meal, giving it an extra cozy vibe.
To Impress Guests: Serve lasagna soup in shallow bowls with a sprinkle of fresh microgreens and a drizzle of high-quality olive oil. A side of roasted veggies rounds it out beautifully.
Personally, we’ve turned this into a mini tradition on leaf-raking weekends — nothing beats sitting down after working outside with bowls of piping hot lasagna soup and crusty bread. My kids steal the last bites every time, so I always double the recipe!
Top Tips for Perfecting Your Lasagna Soup
Meat Choice: I’ve found a mix of ground beef and Italian sausage gives the best flavor combo. If you skip sausage, add a touch of fennel seed to pump up that Italian vibe.
Simmer Time: Don’t rush the simmering—it deepens the tomato flavor and softens the onions just right. I usually leave it simmering while prepping the rest of my meal.
Pasta Texture: Keep an eye on the pasta; it cooks right in the soup, so test frequently. Overcooked pasta can lose that lovely bite and make the soup gummy.
Cheese Magic: Freshly shred cheese rather than buying pre-shredded for the best melt. Adding ricotta on top is my secret to making it feel extra dreamy and rich.
Herbs: Fresh basil or parsley brightens the whole bowl, don’t skip them! If you only have dried, add them early during simmering.
Swapping Ingredients: Tried using ground turkey for a lighter option—adds a different but nice flavor. Also tested gluten-free pasta here, which worked well with a slightly longer cooking time.
Spice It Up: I love adding a pinch of crushed red pepper flakes in the broth for a little warmth. My family is mild, so it’s just a little kick—not overpowering.
Make Ahead: The soup tastes even better the next day as the flavors deepen! Just be sure to add cheese fresh when reheating.
Storing and Reheating Tips
Room Temperature: This soup can be safely left out up to two hours if it’s not too warm. Cover it with a clean towel to keep it dust-free.
Refrigerator Storage: Store leftover soup in an airtight container for up to 3-4 days. Keep the cheese separate if possible; otherwise, add fresh cheese topping when reheating to maintain that melty magic.
Freezer Instructions: This soup freezes beautifully—just leave out the pasta if you can, or use a firmer pasta that holds up better (like rigatoni). Freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a little extra broth to loosen it up.
Glaze Timing: Don’t add cheese if freezing or before storing because it can get rubbery. Add fresh mozzarella and Parmesan when heating up for a perfectly melty topping every time.
Frequently Asked Questions
Final Thoughts
This lasagna soup is one of those rare recipes that feels like a hug and a satisfying meal all in one bowl. It’s manageable on busy nights but still delivers big on that cozy, home-cooked vibe. Whenever I make it, the kitchen fills with an irresistible aroma that gets the whole family gathered around without me even asking. Between the ease, flavor, and that nostalgic warmth, it’s become a total staple around here. If you enjoy this, I’d highly recommend trying my baked ziti or classic Italian meat sauce recipes next — they’re all in the same spirit of comforting, hearty Italian favorites you can make at home with a bit less fuss. I’m honestly excited for you to try this — drop me a comment and let me know your twists or how it turned out. Happy cooking and even happier eating!
lasagna soup
Ingredients
Main Ingredients
- 1 pound hot Italian sausage
- 1 pound ground beef
- 2 small onions, chopped about 2 cups
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 0.75 teaspoon crushed red pepper flakes adjust to taste
- 6 ounces tomato paste
- 2 cans diced tomatoes with garlic 14.5 ounces each
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 6 ounces mafalda pasta or alternate curly pasta
- 8 ounces ricotta cheese about 1 cup
- 2 ounces Parmesan cheese, grated about ½ cup
- 2 ounces mozzarella cheese, shredded about ½ cup
Instructions
Preparation Steps
- In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the chopped onions and minced garlic and cook until tender. Sprinkle Italian seasoning and crushed red pepper flakes over the mixture while cooking.
- Stir in tomato paste, diced tomatoes with garlic, chicken broth, kosher salt, and black pepper. Increase heat to high and bring to a simmer.
- Once simmering, reduce heat to medium-high and add the mafalda pasta. Stir and cook until noodles are tender but still slightly chewy, about 8 to 10 minutes. Adjust seasoning if necessary.
- While the pasta cooks, combine ricotta, Parmesan, and mozzarella cheeses in a small bowl until well mixed.
- Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture before serving.
