Lasagna Soup is the cozy, deconstructed way to enjoy all the flavors of lasagna in a bowl instead of a pan. I’ve made this recipe dozens of times when I wanted lasagna fast — it’s rich, tomato-forward, and perfect for chilly nights. If you want a straightforward, classic reference while you cook, check this classic lasagna soup for another approach.
Why Make This Recipe
- Big lasagna flavor in less than an hour — melted ricotta and broken noodles without stacking layers.
- One-pot convenience: fewer dishes and faster cleanup.
- Flexible: swap proteins or make it vegetarian without losing depth.
- Great leftovers — it tastes even better the next day when flavors meld.
- Personal note: I love this recipe because browning the meat and adding a Parmesan rind turns simple pantry ingredients into something truly savory.
Recipe Overview
Prep time: 15 minutes.
Cook time: 30 minutes.
Total time: 45 minutes.
Servings: 6 (about 1 1/2–2 cups per person).
Difficulty: Easy.
Method: Stovetop one-pot sauté, simmer, then finish with broken lasagna noodles and cheese.
For an alternate slow-cooker timing and method, see a tested slow-cooker lasagna soup for a hands-off version.
My Experience Making This Recipe
I tested this recipe using both fresh and dried lasagna noodles and found dried broken noodles are easiest and hold up well. The biggest discovery was that cooking the pasta directly in the simmering broth for the last 8–10 minutes gives the best texture without extra pots. I also learned that a Parmesan rind in the pot adds savory depth that store-bought stock can’t match.
How to Make Lasagna Soup
Start by browning ground beef (or Italian sausage) in a heavy Dutch oven over medium-high heat (about 375°F surface temp) until well caramelized; this builds flavor. Add onions, garlic, canned tomatoes, beef stock, Italian seasoning, and a Parmesan rind, simmer to marry flavors, then break in lasagna noodles and cook until al dente (about 8–10 minutes). Finish with dollops of ricotta and shredded mozzarella; heat just until cheese melts — avoid boiling after adding fresh cheese to keep the texture creamy.
For more lessons on developing broth flavor and spice balance, I referenced ideas from a different soup style like turmeric chicken soup while refining simmering time and acidity.
Expert Tips for Success
- Brown the meat properly: let the pan get hot (medium-high) and don’t crowd it so you get those brown bits — they’re flavor gold.
- Use a Parmesan rind: toss a rinsed rind into the pot while simmering; remove before serving for deep umami.
- Salt in stages: season meat when browning, then taste and adjust after the noodles cook because pasta absorbs salt.
- Choose pasta wisely: slightly thicker broken lasagna noodles or stove-top lasagna sheets hold up better than thin egg pasta. For a vegetarian swap, try meaty mushrooms or lentils. Also see a tested vegan lasagna soup for dairy-free technique ideas.
- Use a heavy-bottomed pot: a 5–6 quart Dutch oven distributes heat evenly and makes browning and simmering easier.
How to Serve Lasagna Soup
- Ladle into warmed bowls and top each serving with a spoonful of ricotta, extra shredded mozzarella, and chopped fresh basil.
- Offer lemon wedges or a splash of red wine vinegar at the table to brighten each bowl.
- Serve with crusty garlic bread or a simple green salad dressed with balsamic for a balanced meal.
- For a party, keep the soup warm in a covered Dutch oven and serve family-style so guests can add cheese and herbs to taste.
Storage and Reheating Guide
Refrigerate in airtight containers for 3–4 days; portion into shallow containers so it cools quickly. For freezing, remove or avoid adding pasta and ricotta before freezing — store broth, meat, and sauce up to 3 months in freezer-safe containers. To reheat refrigerated soup, simmer gently on the stovetop until hot (about 4–6 minutes) and stir in fresh pasta or cheese at the end. For frozen portions, thaw overnight in the fridge before reheating, or defrost in short bursts in the microwave then finish on the stove.
Recipe Variations
- Gluten-free: use gluten-free lasagna noodles or broken rice pasta and check that canned tomatoes and broth are gluten-free.
- Dairy-free: replace ricotta with blended tofu or a cashew-based cream and use dairy-free shredded cheese alternatives.
- Vegetarian: swap ground meat for a mix of finely chopped cremini mushrooms and cooked lentils; increase Italian herbs and add a splash of soy sauce for umami.
- Hearty sausage and spinach: use Italian sausage instead of beef and add 5–6 ounces of baby spinach in the last 2 minutes of cooking for color and nutrition.
Nutritional Highlights
- Good source of protein from beef, sausage, or lentil substitutes, supporting satiety.
- Tomatoes provide lycopene, an antioxidant, and the bowl delivers fiber if you add veggies or use whole-grain pasta.
- Allergen note: contains wheat (pasta) and dairy (ricotta, mozzarella); adjust for egg in some pasta brands. Aim for 1.5–2 cup servings for adults to manage calories and sodium.
Troubleshooting Common Issues
- Pasta gets mushy: cook broken lasagna noodles separately until just under al dente and add to the soup at the end, or reduce cooking time in-broth to 6–8 minutes.
- Bland soup: finish with acid — 1 tsp red wine vinegar or a squeeze of lemon per pot lifts flavors, and always taste for salt after noodles are added.
- Too thin: simmer uncovered for 8–12 minutes to reduce, or stir in a 1 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer 2–3 minutes to thicken.
Frequently Asked Questions
Q: Can I use no-boil lasagna noodles?
A: Yes — break them into pieces and add to the simmering broth, but they may absorb more liquid. Monitor and add up to 1/2 cup extra stock if the soup looks too thick while the noodles cook.
Q: How do I prevent ricotta from curdling?
A: Use whole-milk ricotta at room temperature and add it off the heat or on the lowest warm setting; avoid boiling after adding fresh dairy for a smooth finish.
Q: Can I make this ahead for a party?
A: Make the base (meat, tomatoes, stock) up to 2 days ahead and store chilled. Reheat gently and add fresh noodles and cheeses just before serving for best texture.
Q: Is it better to cook pasta in the soup or separately?
A: Cooking pasta in the soup is convenient and absorbs flavor, but cooking it separately gives you control to prevent overcooking and allows you to serve leftovers without soggy noodles.
Conclusion
If you want another trusted version to compare techniques or ingredient ratios while you test this recipe, I recommend the Tastes Better From Scratch lasagna soup recipe for a complementary perspective and helpful variations.
Lasagna Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free, Vegetarian options available
Description
A cozy, deconstructed way to enjoy the classic flavors of lasagna in a comforting bowl of soup, perfect for chilly nights.
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef stock
- 1 tsp Italian seasoning
- 1 Parmesan rind
- 8 oz broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- In a heavy Dutch oven, brown the ground beef over medium-high heat until caramelized.
- Add the onion and garlic, cooking until softened.
- Stir in the crushed tomatoes, beef stock, Italian seasoning, and Parmesan rind, and simmer to combine flavors.
- Break in the lasagna noodles and cook until al dente, about 8-10 minutes.
- Finish with dollops of ricotta and shredded mozzarella, heating just until cheese melts.
- Serve hot, topped with fresh basil and additional cheese, if desired.
Notes
Use a heavy-bottomed pot for even cooking and consider adding a splash of red wine vinegar or lemon juice before serving to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg