Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: 45 minutes • Yield: 6–8 servings • Skill: Easy • Method: One-pot, stovetop • Diet Tags: Family-friendly

Introduction

Lasagna Soup is the solution when you want all the comfort of a bubbling pan of pasta without the layering or the wait. This version leans into sweet, slow-cooked onions and savory ground beef for a tomato-rich broth that feels like a hug in a bowl. The texture is exactly what you’re craving: ruffly noodle bites suspended in a silky, cheesy broth that finishes with a nutty gruyere-mozzarella melt. If you’re feeding a busy household, meal prepping for the week, or just trying to put a real dinner on the table fast, this recipe hits the sweet spot between simple and special.

If you’re craving more bowls like this, browse our Lasagna Soup Recipes for weeknight hits that use pantry staples.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: sweet onions, savory beef, bright tomato
• Great leftovers: reheats beautifully

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6–8 servings

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Description

Lasagna Soup brings all the cozy comfort of classic lasagna—sweet caramelized onions, savory beef, tomato-rich broth, and ruffly noodle bites—without the layering. Finished with a silky mozzarella-gruyere melt (and optional ricotta dollops), it’s weeknight-easy, flexible, and reheats like a dream.

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Ingredients

• 2 tbsp olive oil

• 2 tbsp butter

• 2 large yellow onions, thinly sliced

• 1 lb lean ground beef

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp crushed red pepper (optional)

• 1 bay leaf

• 5 cups low-sodium beef broth

• 1 (28-oz) can crushed tomatoes

• 8–9 dry lasagna noodles, broken into 2-inch pieces

• 1/2 cup whole milk or half-and-half

• 1 cup shredded mozzarella

• 1/2 cup shredded gruyere

• 3/4 cup ricotta (for dolloping, optional)

• 1 tbsp red wine vinegar or lemon juice (finish)

• Kosher salt & black pepper

• Fresh basil or parsley, for serving

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Instructions

1. Heat olive oil and butter in a large Dutch oven/soup pot over medium heat. Add onions and a pinch of salt. Cook 10–12 minutes, stirring, until translucent and starting to turn golden.

2. Continue cooking 5–7 minutes more until deeper golden with some browned edges (adjust heat so they don’t scorch).

3. Push onions aside and add ground beef. Season with salt and pepper. Cook 5–6 minutes, breaking up, until browned. Stir in garlic for 30 seconds until fragrant.

4. Add tomato paste and cook 1 minute. Stir in oregano, basil, and crushed red pepper (if using).

5. Pour in beef broth and crushed tomatoes. Add bay leaf and scrape up browned bits. Bring to a lively simmer.

6. Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally, until noodles are tender but not mushy.

7. Reduce heat to low and stir in milk/half-and-half (don’t boil).

8. Remove from heat and stir in mozzarella and gruyere until melted and silky.

9. Stir in vinegar or lemon juice. Taste and adjust salt/pepper.

10. Serve hot with optional ricotta dollops and fresh herbs.

Notes

• Make-ahead: Cook onions + brown beef ahead; store with broth/tomatoes. Add noodles and dairy when reheating.

• Storage: Refrigerate 3–4 days. Noodles soften over time; add a splash of broth when reheating.

• Freezing: Freeze best without noodles/dairy (up to 3 months). Add fresh noodles/cheese when reheating.

• Swaps: Turkey/chicken instead of beef; mushrooms/lentils for meatless; spinach/kale stirred in at the end.

• Pro tip: Low-sodium broth helps you nail seasoning at the end.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot, stovetop
• Cuisine: Italian-American

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 2 large yellow onions, thinly sliced
• 1 lb lean ground beef
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper (optional)
• 1 bay leaf
• 5 cups low-sodium beef broth
• 1 (28-oz) can crushed tomatoes
• 8–9 dry lasagna noodles, broken into 2-inch pieces
• 1/2 cup whole milk or half-and-half
• 1 cup shredded mozzarella
• 1/2 cup shredded gruyere
• 3/4 cup ricotta (for dolloping, optional)
• 1 tbsp red wine vinegar or lemon juice (finish)
• Kosher salt & black pepper
• Fresh basil or parsley, for serving

What each ingredient does:
Olive oil + butter: help onions caramelize.
Onions: deep sweetness and body.
Ground beef: hearty, classic lasagna flavor.
Garlic: savory backbone.
Tomato paste: concentrated umami.
Oregano/basil: familiar Italian notes.
Crushed red pepper: gentle heat.
Bay leaf: round, savory aroma.
Beef broth + crushed tomatoes: rich, sip-able base.
Lasagna noodles: ruffly texture that “catches” the broth.
Milk/half-and-half: creamy finish without heaviness.
Mozzarella + gruyere: melty pull + nutty depth.
Ricotta: optional creamy dollop.
Vinegar/lemon: brightens at the end.
Herbs: fresh finish.

Must-have vs. flexible: Onions, beef, broth, tomatoes, noodles are must-haves. Dairy, herbs, and spices are flexible.

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

Substitutions & Swaps

• Aromatics: add celery or grated carrot for sweetness; swap shallots for onions.
• Protein: use ground turkey or chicken; skip meat and add mushrooms or lentils for a meatless version.
• Veg: stir in spinach, kale, or zucchini in the last few minutes.
• Starch: substitute mafalda corta, bowties, or rigatoni if you’re out of lasagna sheets.
• Dairy/Fats: use evaporated milk for a stable creamy finish; swap gruyere with provolone if needed.
• Budget/time: use pre-sliced onions; grab pre-shredded cheese; keep frozen chopped spinach on hand.

Equipment Notes

A heavy 5–6-quart Dutch oven or soup pot is ideal for even heat and roomy stirring. A wooden spoon helps you scrape up fond (flavor). A ladle, measuring cup for broth, and a microplane for garlic/cheese are nice to have. If you swap to a taller stockpot, lower the burner slightly—thin metal runs hotter.

Step-by-Step

1. Start onions (why): Warm olive oil and butter over medium heat. Add onions, a pinch of salt. Cook 10–12 minutes, stirring, until translucent and beginning to turn golden—this builds sweetness.
2. Go deeper: Keep cooking 5–7 minutes more, stirring and adjusting heat so they don’t scorch; a few browned edges are perfect.
3. Beef & garlic: Scoot onions to the side; add beef. Season with salt and pepper. Cook, breaking up, 5–6 minutes until browned. Stir in garlic for 30 seconds until fragrant.
4. Concentrate flavor: Add tomato paste; cook 1 minute to caramelize. Sprinkle in oregano, basil, crushed red pepper; toss to coat.
5. Broth & tomatoes: Pour in beef broth and crushed tomatoes, add bay leaf. Scrape up any browned bits. Bring to a lively simmer.
6. Noodles: Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring so they don’t stick, until fork-tender but not mushy.
7. Creamy finish: Reduce heat to low. Stir in milk or half-and-half. Heat gently (do not boil).
8. Cheese: Off heat, stir in mozzarella and gruyere until melted and silky.
9. Brighten: Add vinegar or lemon juice, taste, and adjust salt/pepper/heat.
10. Serve: Ladle into bowls. Dollop with ricotta if you like. Sprinkle herbs. Rest 2 minutes to settle before digging in.

Make-Ahead, Storage & Reheating

• Make-ahead: Caramelize onions and brown beef 1–2 days early; store with tomatoes/broth (no noodles).
• Fridge: 3–4 days. Noodles soften over time—still tasty.
• Freeze: Up to 3 months without noodles or dairy. Add fresh noodles and cheese when reheating.
• Reheat: Low and slow on the stove with a splash of broth or water to loosen; bring just to a simmer.

Batch cooking this week? These make-now, heat-later Soup Recipes are perfect for lunch planning.

How to Lighten / Make It Creamy

• Lighten: Use part turkey; add extra onions/mushrooms for body; finish with evaporated milk instead of cream.
• Extra creamy: Blend 1 cup of soup (no noodles) and stir back in; or add a spoon of ricotta at serving. For dairy add-ins, keep heat low to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: garlic croutons, toasted breadcrumbs.
Fresh: basil, parsley, scallions.
Tang/Heat: a squeeze of lemon, a drizzle of chili oil, red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Add a green salad with a zesty vinaigrette, roasted broccoli, or warm bread. For drinks: sparkling water with citrus or a light, bright beverage.

Scaling the Recipe

To double, use a larger pot (7–8 quarts). Add noodles gradually and keep the simmer steady so they cook evenly. For half batches, keep the onion/beef ratio the same for full flavor. Cool leftovers quickly in shallow containers.

Nutrition & Dietary Notes

Protein-rich from beef and cheese; fiber from tomatoes and onions. Contains gluten and dairy; use gluten-free pasta and dairy-free alternatives as needed.

Troubleshooting

• Too salty? Add a splash of water/broth and a pinch of sugar or a squeeze of lemon.
• Too bland? Salt in small pinches and add a dash of vinegar; bloom a bit more dried oregano in hot oil.
• Too watery? Simmer 3–5 minutes to reduce; add a small handful of mozzarella to thicken.
• Overcooked noodles? Stir in a few fresh noodle pieces at serving for texture; finish with cheese and herbs.

FAQs

Can I use frozen/precut ingredients? Yes—pre-sliced onions and frozen garlic work.
Best protein/veg swaps? Turkey or mushrooms; spinach at the end is great.
How do I keep it from drying out? Add a splash of broth when reheating.
Can I make it dairy-free/gluten-free? Use plant-based cheese or skip it, and gluten-free pasta.
How long does it keep/freeze? 3–4 days chilled; freeze up to 3 months without noodles/dairy.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Stir in minced chipotle and a touch of honey, finish with lime.
• Creamy Parmesan: Fold in grated Parmesan and a splash more milk.

Chef Notes / Test Kitchen Tips

The biggest needle-mover: give the onions time. When they’re deep gold before you add beef, the soup tastes like it simmered all day. Salt in stages, then taste after you brighten with acid—that last squeeze makes the flavors pop. Aim to finish the noodles between 10–12 minutes; they should be tender with a slight bite.

Conclusion

This Lasagna Soup works on the busiest nights, delivering cozy flavor with minimal effort. It stores well for 3–4 days, so lunch is handled too. If you make it, leave a note on how you riffed—extra herbs, added greens, or your favorite noodles.