Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 50 minutes • Yield: 6–7 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: family-friendly

Introduction

Lasagna Soup is the answer when you crave classic lasagna flavor without the layers, pans, or long bake times. On chilly nights, this stovetop version brings a deep tomato broth, tender wavy noodles, and a creamy ricotta finish to the table—then adds a crunchy twist: garlic bread croutons on top. The spoonful contrast—silky broth, springy pasta, melty cheese, and toast-crisp cubes—checks every comfort box. If you’re cooking for a family, meal-prepping lunches, or stretching a budget, you’ll love how straightforward and satisfying this bowl is. It’s a one-pot recipe with clear timing that rewards you with big flavor, minimal cleanup, and guaranteed seconds.

Craving more bowls like this? Browse all of my Lasagna soup recipes for cozy variations.

Why You’ll Love It

• Weeknight-easy: One pot, clear steps, done in about 50 minutes.
• Flexible: Swap noodles, add spinach, or adjust heat without fuss.
• Balanced flavor: Tomato richness, gentle heat, and a creamy finish.
• Great leftovers: Thickens and reheats beautifully with a splash of broth.

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 50 minutes
• Yield: 6–7 servings

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Description

Cozy lasagna flavor in a faster, one-pot soup: tomato-rich broth, tender pasta sheets, melty ricotta–mozzarella–parmesan topping, and optional garlic-bread croutons for crunch. Weeknight-easy, family-friendly, and perfect for leftovers.

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Ingredients

• 1/2 lb lean ground beef

• 1/2 lb ground Italian sausage

• 1 Tbsp olive oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 2 Tbsp tomato paste

• 24 oz marinara sauce

• 1/4 tsp red pepper flakes

• 2 Tbsp fresh parsley, chopped (or 2 tsp dried)

• 1/2 tsp dried oregano

• 1 tsp dried basil

• 7 cups low-sodium chicken broth

• 9 lasagna noodles, broken into pieces

• 2 cups fresh spinach leaves (optional)

• 10 oz ricotta cheese

• 1 cup shredded mozzarella

• 1/2 cup freshly grated parmesan

• Fresh basil, for serving

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Instructions

1. Heat oil in a large pot. Brown beef and sausage with onion until cooked through.

2. Add garlic; cook 30 seconds.

3. Stir in tomato paste and red pepper flakes; cook until deep red.

4. Add marinara, broth, parsley, oregano, and basil; scrape up fond.

5. Bring to a simmer; add broken lasagna noodles. Cook 20–25 minutes, stirring occasionally.

6. Stir in spinach to wilt; taste and adjust seasoning.

7. Mix ricotta, mozzarella, and parmesan in a small bowl.

8. Serve soup topped with a generous scoop of the cheese mixture and fresh basil.

Notes

• Use low-sodium broth for best seasoning control.

• Noodles soften as they sit; for make-ahead, cook noodles separately.

• Add a splash of cream for a richer finish.

• Great with garlic bread croutons or a squeeze of lemon.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Italian-American

Ingredients

(Ordered as used)

• 1/2 lb lean ground beef
• 1/2 lb ground Italian sausage
• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 24 oz marinara sauce
• 1/4 tsp red pepper flakes
• 2 Tbsp fresh parsley, chopped (or 2 tsp dried)
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 7 cups low-sodium chicken broth
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach leaves (optional)
• 10 oz ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup freshly grated parmesan
• Fresh basil, for serving

What each ingredient does:
Beef/sausage: meaty base; Onion/Garlic: aromatic sweetness; Tomato paste: depth; Marinara: ready-to-go flavor; Red pepper flakes: warmth; Parsley/Oregano/Basil: Italian herb backbone; Broth: body; Lasagna noodles: signature texture; Spinach: color + nutrients; Ricotta/Mozzarella/Parmesan: creamy, stretchy, savory finish; Basil: fresh lift.

Must-haves vs flexible: Must-haves are onion, garlic, tomatoes (paste + marinara), broth, noodles, and the cheese trio. Spinach and red pepper flakes are flexible.

Pro tip: Use low-sodium broth so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Add diced celery or carrots for a heartier base.
• Protein: Use all ground beef, or ground turkey/chicken; keep total 1 lb.
• Veg: Stir in mushrooms or zucchini with the onion.
• Pasta: Mafalda, bowties, or shells work if lasagna noodles aren’t handy.
• Dairy/Fats: Cottage cheese can replace part of the ricotta; a splash of cream softens acidity if you like it richer.
• Budget/time savers: Use pre-chopped onions, jarred garlic, and a favorite jarred marinara.

Equipment Notes

A heavy Dutch oven or deep soup pot distributes heat evenly and keeps noodles from sticking. A sturdy wooden spoon helps scrape fond after browning the meat. If you have a ladle with a pour-lip, it’s perfect for bowl-filling without splashes. A microplane or fine grater makes feather-light parmesan that melts on contact.

Step-by-Step

1. Brown & build flavor (8–10 min): Heat olive oil over medium-high. Add beef and sausage, season lightly with salt, and brown with the onion until the meat is no longer pink and the onion is translucent. Stir in garlic for 30 seconds—fragrant, not browned.
2. Bloom & combine (1–2 min): Add tomato paste and red pepper flakes; stir until the paste turns brick red and glossy—this wakes up its flavor.
3. Liquids & herbs (1–2 min): Stir in marinara, broth, parsley, oregano, basil. Scrape the pot bottom to dissolve fond into the broth.
4. Simmer with noodles (20–25 min): Bring to a lively simmer. Add broken lasagna noodles. Reduce heat to medium-low; cook, stirring occasionally so the noodles don’t clump, until tender with a faint bite. Doneness cue: noodle edges softened, centers just al dente.
5. Greens & balance (2–3 min): Fold in spinach to wilt. Taste; adjust salt, pepper, or a pinch of sugar if the tomatoes are sharp.
6. Cheese topping: In a small bowl, combine ricotta, mozzarella, and parmesan.
7. Serve: Ladle soup into bowls, add a generous ricotta scoop, garnish with basil. Rest 2 minutes so the cheese warms into the broth.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook soup without noodles up to 2 days ahead; cool and refrigerate. Reheat to a simmer and cook noodles directly in the broth before serving.
• Fridge: 3–4 days in a sealed container; noodles soften over time.
• Freeze: Best without noodles, up to 3 months; thaw overnight, reheat gently, then add noodles fresh.
• Reheat: Medium heat on stovetop with a splash of broth or water to loosen; stir in fresh basil or a little ricotta to brighten.

How to Lighten / Make It Creamy

• Lighten: Use ground turkey, more spinach, and part-skim ricotta; skip extra mozzarella.
• Creamy: Stir 1–2 Tbsp cream or evaporated milk off heat; or whisk a spoonful of ricotta into each bowl. Temper dairy (add warm soup to it first) to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: Garlic bread croutons, toasted pine nuts, or crispy shallots.
Fresh: Basil, parsley, or lemon zest.
Tang/Heat: A squeeze of lemon, a drizzle of chili oil, or crushed red pepper.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with a simple arugula salad, roasted broccoli, or steamed green beans. For drinks, offer sparkling water with citrus or a light red if you like wine with pasta flavors.

Scaling the Recipe

To double, use a larger pot (at least 7-quart) and add noodles gradually to prevent sticking. Cool leftovers quickly on shallow trays before refrigerating. To halve, keep noodle-to-liquid ratios and check for doneness 2–3 minutes sooner.

Nutrition & Dietary Notes

Protein-rich, with calcium from the cheese and fiber from tomatoes and spinach. Contains gluten and dairy; use gluten-free pasta and dairy-free cheese alternatives if needed.

Troubleshooting

• Too salty? Add more unsalted broth, a squeeze of lemon, or a handful of spinach.
• Too bland? Salt in small pinches, then brighten with basil and parmesan.
• Too watery? Simmer uncovered 5–10 minutes or whisk in a teaspoon of tomato paste.
• Overcooked noodles? Add a fresh handful of cooked noodles to restore texture; top bowls with extra ricotta for body.

FAQs

Can I use precut onions or jarred garlic? Yes—great for speed; bloom briefly so flavors open up.
Best protein swaps? Ground turkey or chicken. Keep total weight at 1 lb.
How do I keep noodles from getting mushy? Simmer gently and serve as soon as they’re al dente; for leftovers, cook noodles separately and add per bowl.
Dairy-free or gluten-free? Use plant-based cheeses and GF pasta.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen without noodles.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill + parsley.
• Spicy Chipotle: Stir in minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: Whisk in extra parmesan and a splash of cream off heat.

Still deciding? I’ve got plenty of soup recipes you can try.

Chef Notes / Test Kitchen Tips

Salt in stages—after browning, after simmering, and after adding cheese—because parmesan adds salinity late in the game. Noodles finish between 20–25 minutes in a gentle simmer; start checking at 18 minutes. Keep the broth at an active simmer, not a rolling boil, so noodles cook evenly.

Conclusion

This bowl delivers everything you love about lasagna with a weeknight-friendly workflow. The broth stays bright and savory, noodles are tender, and the ricotta topping melts into silky richness—plus you get those irresistible garlic bread croutons. It keeps well for 3–4 days, so make a big pot and enjoy. If you loved it, rate the recipe and save the pin for your next cozy night in.