Lasagna Soup turns all the cozy, layered flavors of baked lasagna into a bowl that’s faster and easier to eat. I’ve made this soup dozens of times for weeknight dinners and for feeding a crowd, and it reliably delivers big tomato, cheesy, and herb-forward flavor. If you like a one-pot meal with the comfort of pasta and ricotta, this version won’t disappoint — and it adapts well to a slow cooker if you want hands-off cooking (see this crock-pot lasagna soup for inspiration).
Why Make This Recipe
- It tastes like classic lasagna but comes together in one pot, so cleanup is easier.
- It’s quick: you can have dinner on the table in about 30–40 minutes without sacrificing depth of flavor.
- Nutritionally, it balances carbs, protein, and vegetables in a single bowl; add extra greens to boost vitamins.
- It’s flexible — swap meats or go vegetarian and still get satisfying results (see a vegetarian take like this vegan lasagna soup).
- Personal insight: I love this recipe because it warms up exactly like lasagna with none of the assembly — perfect for nights when I want comfort without the long bake.
Recipe Overview
- Prep time: 10–15 minutes.
- Cook time: 20–25 minutes.
- Total time: 30–40 minutes.
- Servings: 6 bowls.
- Difficulty: Easy.
- Method: Brown meat and aromatics, simmer tomatoes and broth, add broken lasagna noodles and simmer until tender, finish with ricotta or cream cheese and fresh basil. Use a large Dutch oven or a heavy-bottomed pot for even heat.
My Experience Making This Recipe
While testing, I adjusted noodle timing to prevent mush — breaking lasagna sheets and adding them later keeps texture consistent. I also learned that tempering the ricotta into a ladle of hot broth before stirring in keeps the cheese creamy and prevents clumping.
How to Make Lasagna Soup
Start by browning 1 pound ground beef (or Italian sausage) in a large Dutch oven over medium-high heat until no pink remains, about 6–8 minutes. Add 1 medium onion (diced) and 2 cloves garlic (minced) and cook 2–3 minutes until fragrant, then stir in 1 teaspoon dried oregano and 1 teaspoon dried basil to bloom the herbs. Pour in two 14-oz cans crushed tomatoes, 4 cups low-sodium beef or chicken broth, and a pinch of red pepper flakes; bring to a simmer. Break 8 oz lasagna noodles into 2-inch pieces and add them to the simmering broth, cooking 10–12 minutes until al dente. Finish by stirring in 1 cup ricotta (tempered with ½ cup hot broth) and 1 cup shredded mozzarella, then season with salt and freshly ground black pepper. Expect a rich tomato aroma and a slightly thicker broth once the cheeses melt.
Expert Tips for Success
- Brown in batches: Don’t overcrowd the pan when browning meat to get better caramelization and deeper flavor.
- Reserve pasta timing: Add lasagna pieces at the end of simmering to avoid overcooking; they should be al dente in 10–12 minutes.
- Temper soft cheese: Scoop a spoonful of hot broth into the ricotta, whisk, then stir back into the pot to keep the cheese from breaking. See a technique crossover in classic soups like avgolemono for tempering eggs — the idea is the same.
- Use a heavy pot: A 5–6 quart Dutch oven or heavy-bottomed stockpot gives even heat and reduces the risk of scorching the tomatoes.
- Season in layers: Taste after browning, after adding tomatoes, and after cheese to adjust salt, acid (a squeeze of lemon or a splash of red wine vinegar), and heat.
How to Serve Lasagna Soup
- Serve with a dollop of ricotta and a sprinkle of fresh basil or parsley for a bright finish.
- Offer crusty bread or garlic bread to dip and mop up the broth for a classic pairing, or present toasted focaccia for a more rustic touch (try pairing with a simple salad).
- For family-style meals, ladle into wide soup bowls and top each with extra shaved Parmesan and a drizzle of good olive oil.
- For casual gatherings or make-ahead dinners, keep bowls warm in a 200°F oven and let guests add their own toppings.
Storage and Reheating Guide
Store leftover soup in airtight containers in the refrigerator for up to 3–4 days; separate the cheese topping if possible to preserve texture. To freeze, cool completely and freeze in shallow, freezer-safe containers for up to 3 months; leave a little headspace because liquids expand. Reheat on the stovetop over medium heat, adding ¼–½ cup water or broth if it’s too thick, and stir gently to reincorporate the cheese. If frozen, thaw overnight in the fridge before reheating for best texture.
Recipe Variations
- Gluten-free: Use gluten-free lasagna sheets or replace with 8 oz gluten-free penne; adjust cooking time per package instructions.
- Dairy-free: Swap ricotta and mozzarella for dairy-free cream cheese and shredded dairy-free cheese or omit and swirl in ¼ cup coconut cream for richness.
- Meatless: Replace ground meat with 1 can of lentils or 2 cups cooked mushrooms for umami and texture, or follow a full vegan version like this vegan lasagna soup.
- Crock-pot option: Brown meat and sauté aromatics, then transfer to a slow cooker with tomatoes and broth; add noodles in the last 30–45 minutes. For a similar slow-cooker approach, review this crockpot ravioli lasagna idea for timing cues.
Nutritional Highlights
- Protein: Each serving typically provides 20–30 grams of protein when made with 1 pound of meat, helping keep you full.
- Vegetables: The crushed tomatoes and optional added carrots or spinach provide vitamin C and potassium.
- Allergens: Contains wheat (pasta) and dairy; use gluten-free pasta and dairy-free cheeses to adapt. Portion guidance: plan ~1.5–2 cups per adult serving depending on appetite and sides.
Troubleshooting Common Issues
- Soup too thin: Simmer uncovered for 5–10 minutes to reduce liquid, or stir in 1 tablespoon cornstarch slurry (1:1 cornstarch to cold water) and cook 2–3 minutes.
- Mushy noodles: Add broken lasagna noodles late and cook just until al dente; if leftovers get soft, briefly undercook the noodles initially by 1–2 minutes.
- Cheese clumps: Temper the ricotta by whisking in hot broth before adding to the pot, and use low heat to melt cheeses evenly.
Frequently Asked Questions
Q: Can I make this in advance and reheat for a party?
A: Yes. Cook the soup through but undercook the noodles by 1–2 minutes if you’ll be reheating. Store chilled, then reheat gently on the stovetop, adding ¼–½ cup broth to refresh the consistency. For large batches, reheat in a heavy pot over medium-low heat to avoid scorching.
Q: What’s the best cheese to use for that classic lasagna flavor?
A: A blend of ricotta for creaminess, shredded mozzarella for melt, and grated Parmesan or Pecorino for savory umami gives the most authentic profile. Use whole-milk ricotta for richness, and heat gently to avoid graininess.
Q: Can I use fresh lasagna noodles?
A: Yes — fresh noodles cook faster (often 2–4 minutes), so add them near the very end. Watch closely to prevent overcooking; fresh pasta will make the soup silkier.
Q: How can I make this lighter without losing flavor?
A: Use 93% lean ground turkey or chicken, increase the vegetable content (spinach, zucchini, carrots), and use low-fat ricotta. Boost herbs and acid (a splash of red wine vinegar or lemon) to enhance perceived richness without extra fat.
Conclusion
If you want an authoritative reference for classic lasagna soup techniques and a tested recipe to compare against, see this detailed Lasagna Soup Recipe – Tastes Better From Scratch for additional tips and variations.
Print
Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 bowls 1x
- Diet: Non-Vegetarian
Description
Lasagna Soup combines the cozy flavors of layered lasagna into a hearty and easy-to-make soup, perfect for weeknight dinners.
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 (14 oz) cans crushed tomatoes
- 4 cups low-sodium beef or chicken broth
- Pinch of red pepper flakes
- 8 oz lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef (or sausage) until no pink remains, about 6–8 minutes.
- Add the diced onion and minced garlic; cook for 2–3 minutes until fragrant.
- Stir in oregano and basil, cooking until fragrant.
- Add crushed tomatoes, broth, and red pepper flakes; bring to a simmer.
- Break the lasagna noodles into pieces and add them to the pot; cook for 10–12 minutes until al dente.
- Temper the ricotta with a ladle of hot broth, whisking to keep it creamy, then stir it into the soup along with the mozzarella.
- Season with salt and pepper, and serve garnished with fresh herbs.
Notes
Store leftovers in airtight containers for up to 3–4 days; freeze for up to 3 months. Reheat gently and add liquid as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg