Quick Facts
Time: ~35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: High-protein, can be made GF with GF pasta
Introduction
Lasagna Soup is what you make when the craving for layered, cheesy lasagna hits but the clock says you’ve got half an hour to dinner. This bowl delivers a tomato-cream broth, ruffly pieces of pasta, a swirl of basil pesto, and those irresistible mozzarella pearls that melt into stretchy pockets. The texture lands between a hearty soup and a thick, cozy stew—satisfying without feeling heavy. If you’re cooking for busy weeknights, feeding a crowd, or stocking meal-prep for lunches, this recipe hits that sweet spot: quick to prep, big flavor payoff, and easy to reheat. Perfect for fans of Easy Dinner Recipes, Pasta Soup Recipes, Creamy Lasagna Soup, and One Pot Lasagna Soup.
Craving more ideas like this? Browse all of my Lasagna Soup Recipes for cozy bowls you can make any night.
Why You’ll Love It
- Weeknight-easy: one pot, minimal chopping, clear timing from simmer to finish.
- Flexible: swap the protein, use whatever short pasta you’ve got, adjust creaminess to taste.
- Balanced flavor: tomatoes for brightness, pesto for herbaceous richness, a touch of cream for body.
- Great leftovers: noodles stay pleasantly tender; the broth reheats beautifully.
Lasagna Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 35 minutes
- Yield: 6 servings
Description
Lasagna Soup is the weeknight shortcut to all the cozy, cheesy comfort of classic lasagna—no layering required. A hearty tomato-cream broth simmers with Italian herbs, ruffly pasta pieces, and savory ground meat, then gets finished with Parmesan, melty mozzarella pearls, and a swirl of basil pesto. Thick, satisfying, and perfect for meal prep, leftovers, or feeding a crowd in about 35 minutes.
Ingredients
1–1¼ lb ground beef or ground turkey
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups low-sodium chicken broth
1 (28-oz) can crushed tomatoes
2–3 tbsp tomato paste (optional, for extra body)
⅓ cup basil pesto, plus more for finishing
1 tsp kosher salt, more to taste
½ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
Pinch red-pepper flakes (optional)
6–8 oz lasagna noodles, broken into bite-size pieces
½–¾ cup heavy cream (or half-and-half)
½ cup finely grated Parmesan
1 cup mini mozzarella pearls (stirred in at the end)
Fresh basil or parsley, for garnish
Optional: ½ cup ricotta for dolloping
Instructions
1) Brown the protein (5–7 min): Heat a Dutch oven or soup pot over medium-high. Add ground beef/turkey and cook, breaking up into crumbles, until browned.
2) Soften aromatics (2–3 min): Add diced onion and a pinch of salt; cook until translucent. Stir in garlic and cook 30 seconds until fragrant.
3) Build the base (1–2 min): If using tomato paste, stir it in and cook briefly to deepen flavor.
4) Add liquids + seasonings: Pour in broth and crushed tomatoes. Stir in dried basil, oregano, thyme, red-pepper flakes (if using), salt, pepper, and pesto.
5) Cook pasta (10–12 min): Bring to a lively simmer. Add broken lasagna noodles and cook until tender with a little bite, stirring occasionally.
6) Finish creamy (1–2 min): Lower heat and stir in cream until silky.
7) Add cheese (off heat): Stir in Parmesan. Add mozzarella pearls and give one gentle stir so they melt into pockets.
8) Serve: Rest 2 minutes, then ladle into bowls. Garnish with basil/parsley, extra pesto, and optional ricotta.
Notes
– Use low-sodium broth so you can fine-tune salt after Parmesan is added.
– For best leftovers: add a splash of broth when reheating (pasta absorbs liquid).
– Freezer-friendly: freeze the base WITHOUT pasta; add fresh pasta when reheating.
– Gluten-free: use GF pasta. Dairy-free: use dairy-free pesto/cheese and finish with olive oil instead of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-Pot Stovetop
- Cuisine: Italian-Inspired
Ingredients
- 1–1¼ lb ground beef or ground turkey
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 (28-oz) can crushed tomatoes
- 2–3 tbsp tomato paste (optional, for extra body)
- ⅓ cup basil pesto, plus more for finishing
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Pinch red-pepper flakes (optional)
- 6–8 oz lasagna noodles, broken into bite-size pieces
- ½–¾ cup heavy cream (or half-and-half)
- ½ cup finely grated Parmesan
- 1 cup mini mozzarella pearls (stirred in at the end)
- Fresh basil or parsley, for garnish
- Optional: ½ cup ricotta for dolloping
What each ingredient does:
- Ground beef/turkey: hearty base and savory flavor.
- Onion & garlic: aromatic sweetness and depth.
- Broth: thins the tomatoes for slurpable comfort.
- Crushed tomatoes: body and bright acidity.
- Tomato paste: boosts umami and color.
- Basil pesto: herbaceous richness and a hint of cheese/nut savor.
- Dried herbs & pepper flakes: classic Italian warmth.
- Lasagna noodles: ruffly texture and that lasagna look.
- Cream: silkiness that softens acidity.
- Parmesan: salty, nutty finish that thickens slightly.
- Mozzarella pearls: melty “cheese pockets” that wow at the table.
- Ricotta: optional creamy dollop for extra richness.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add diced carrot or celery for more sweetness; leeks for delicate onion flavor.
- Protein: ground chicken or chicken sausage works; plant-based crumbles for a meat-free option.
- Veg: stir in baby spinach, kale, or sliced mushrooms during the last 5 minutes.
- Starch: any short pasta (mafalda, rotini, shells) in a pinch.
- Dairy/fats: half-and-half works; olive oil-only is fine if skipping cream (finish with extra pesto).
- Diet swaps: use GF pasta for gluten-free; dairy-free versions of pesto and cheese if needed.
- Budget/time savers: jarred marinara in place of tomatoes + paste; pre-chopped onions; rotisserie chicken (shredded) added at the end.
Equipment Notes
- Must-have: heavy Dutch oven or 5–6 qt soup pot; wooden spoon; measuring cups.
- Nice-to-have: ladle, microplane for Parmesan, kitchen scale for pasta.
- Size notes: a 5–6 qt pot prevents boil-overs when pasta goes in.
- Cleanup tip: if using tomato paste, stir it briefly before liquids to avoid sticking.
Step-by-Step
- Brown the protein (5–7 min): Heat the pot over medium-high. Add beef or turkey; break into crumbles. Browning builds savory fond.
- Soften aromatics (2–3 min): Add onion and a pinch of salt; cook until translucent. Stir in garlic for 30 seconds—fragrant, not browned.
- Build the base (1–2 min): If using tomato paste, stir and cook briefly to caramelize.
- Liquids & herbs: Add broth and crushed tomatoes. Stir in dried basil, oregano, thyme, pepper flakes, salt, and pepper. Spoon in basil pesto—it will ripple across the surface before blending into the broth.
- Add pasta (10–12 min): Bring to a lively simmer. Stir in broken lasagna noodles; cook until fork-tender but not mushy.
- Finish creamy (1–2 min): Lower heat; stir in cream until the soup turns rosy and silky.
- Cheesy finale (off heat): Fold in Parmesan, then scatter mozzarella pearls over the hot soup and give one gentle stir so they start to melt while staying visible—this is the dramatic effect you want.
- Taste & adjust: Add more salt, pepper, or a squeeze of lemon if you want extra brightness. Rest 2 minutes, then ladle.
Done cues: Pasta tender with a little bite; broth slightly thickened; pearls soft and melty.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onion/garlic and measure dry spices 1–2 days ahead. Cook the base (through Step 4) earlier in the day; add pasta close to serving.
- Fridge: 3–4 days in a covered container. Noodles continue to absorb liquid—plan to add a splash of broth when reheating.
- Freeze: Up to 3 months without the pasta for best texture. Freeze the base; upon reheating, add fresh pasta and finish with cream and cheese.
- Reheat: Gentle medium-low heat on the stove with a splash of broth or water to loosen; stir in a little fresh pesto to refresh flavor.
How to Lighten / Make It Creamy
- Lighten: Use ground turkey, half-and-half, and add extra vegetables (zucchini, spinach) to increase volume without heaviness.
- Ultra-creamy: Blend 1 cup of the soup (no noodles) and stir it back in; or finish with an extra tablespoon of pesto plus a spoon of ricotta off heat. If adding dairy, keep heat low to prevent separation.
Toppings, Garnishes & Finishes
- Crunch: garlic croutons, toasted pine nuts, or crispy shallots.
- Fresh: basil ribbons, parsley, or a shower of chives.
- Tang/Heat: lemon squeeze, white balsamic splash, or chili oil.
Micro-upgrade: a sprinkle, a swirl, a squeeze—your three-second finishers.
Sides & Pairings
Crusty bread or garlic bread, simple arugula salad with lemon vinaigrette, or steamed green beans. For drinks, try sparkling water with citrus, or a light red chilled slightly.
Scaling the Recipe
To double, use a larger 7–8 qt pot and cook pasta al dente so it doesn’t over-soften while holding. To halve, keep the same pot and check pasta 2 minutes earlier. For batches, cool quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
This bowl offers solid protein and satisfying carbs. Use GF pasta if needed; dairy-free cheeses/pesto are options. If sodium is a concern, choose low-sodium broth and season at the end.
Troubleshooting
- Too salty? Add a splash of cream, unsalted broth, or a squeeze of lemon.
- Too bland? Pinch of salt, extra Parmesan, and a fresh basil swirl.
- Too watery? Simmer 3–5 minutes uncovered or stir in another tablespoon of Parmesan.
- Overcooked pasta? Add a handful of fresh spinach and a spoon of pesto to bring back texture and interest.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions/garlic cubes work great; add straight from the freezer.
Best swaps for protein/veg? Ground turkey or chicken; mushrooms and spinach for veg.
How do I keep it from drying out? Add broth during reheating and stir gently.
Dairy-free or gluten-free? Use dairy-free pesto/cheese and GF pasta; finish with olive oil for richness.
How long does it keep/freeze? 3–4 days refrigerated; base freezes 3 months (add pasta fresh).
Still deciding? Scroll my Soup Recipes for more flavors and pantry-friendly swaps.
Variations
- Lemony Herb: finish with lemon zest/juice and chopped parsley.
- Spicy Chipotle: stir in minced chipotle and balance with a touch of honey and lime.
- Creamy Parmesan: add extra Parm and a small splash of cream at the end.
Chef Notes / Test Kitchen Tips
The big flavor move is stirring in pesto after the tomatoes—the fat and herbs perfume the whole pot. Salt in stages: a pinch with the onions, taste after adding Parmesan, taste again after cream. Timing window: pasta is usually perfect between 10–12 minutes after it hits the pot; pearls melt in about 1 minute off heat.
Conclusion
On busy nights, this Lasagna Soup brings all the lasagna satisfaction with a fraction of the effort. It reheats like a dream for 3–4 days, so tomorrow’s lunch is solved too. If this becomes a staple in your kitchen, leave a rating and share your favorite add-ins—I’d love to hear how you make it your own.
