Description
Lasagna Soup is everything you love about a cheesy baked lasagna—rich tomato meat sauce, tender noodles, and a creamy ricotta–mozzarella topping—turned into a cozy one-pot soup. It tastes like it simmered all day, but it’s ready in about 35 minutes on the stovetop, making it perfect for busy weeknights, chilly evenings, and anyone craving a big, comforting bowl of pasta without the layering and baking.
Ingredients
For the lasagna soup:
1 tablespoon olive oil
2 tablespoons butter
1 pound ground beef
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
4 cups beef or vegetable broth (low-sodium if possible)
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon black pepper
½–1 teaspoon red pepper flakes (optional, to taste)
8–10 dry lasagna noodles, broken into bite-size pieces (about 6 ounces)
Salt to taste
For the cheesy topping and finish:
1½ cups ricotta cheese
1½ cups shredded mozzarella cheese, divided
⅓ cup finely grated parmesan cheese
1–2 tablespoons chopped fresh basil or parsley
Instructions
Brown the beef and onion.
Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat into small crumbles, for 6–8 minutes, until the beef is browned and the onion is translucent with golden edges.Add garlic and tomato paste.
Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet and rich.Build the tomato broth.
Pour in the crushed tomatoes and broth. Scrape the bottom of the pot to release any browned bits. Add the Italian seasoning, dried basil, dried thyme, paprika, black pepper, and red pepper flakes (if using). Bring to a gentle boil, then taste and add a pinch of salt if needed.Cook the noodles in the soup.
Break the lasagna noodles into bite-size pieces and add them to the pot. Stir well so they don’t stick together. Reduce the heat to medium and simmer for 10–12 minutes, stirring occasionally, until the noodles are just al dente—tender with a slight bite.Make the ricotta topping.
While the noodles cook, stir together the ricotta and parmesan in a small bowl until creamy.Finish with cheese.
When the noodles are al dente, reduce the heat to low and stir in 1 cup of the shredded mozzarella until melted and silky. The soup should be thick but still spoonable; add a splash of extra broth if it seems too thick.Serve and garnish.
Ladle the lasagna soup into warm bowls. Top each serving with a generous spoonful of the ricotta–parmesan mixture, a sprinkle of the remaining mozzarella, and fresh basil or parsley.Taste and adjust.
Right before serving, taste the broth and adjust with more salt, black pepper, or red pepper flakes as desired.
Notes
Pro tip:
Use low-sodium broth so you can season the soup perfectly at the end without it becoming too salty.
Substitutions & Swaps
Aromatics: Use 1–2 teaspoons onion powder if you don’t have fresh onion, and garlic powder instead of fresh garlic if needed.
Protein: Swap ground beef for ground turkey, chicken, or plant-based crumbles. A mix of beef and sausage-style meat also works well.
Vegetables: Stir in baby spinach, chopped zucchini, mushrooms, or bell peppers while the soup simmers for extra color and nutrition.
Pasta: Mafalda (mini lasagna noodles), bowties, rotini, or shells all work. Choose a shape that holds onto sauce and cook until al dente.
Dairy & fats: Use only olive oil if you prefer to skip butter, or finish with a drizzle of extra-virgin olive oil instead of more cheese for a lighter bowl.
Diet swaps:
For a lighter bowl, use part-skim ricotta and reduce the mozzarella.
For gluten-free, use gluten-free lasagna-style pasta or a short GF pasta shape and watch the cooking time closely.
Equipment notes
Must-have: Large heavy-bottomed pot or Dutch oven (5–6 quarts or larger).
Nice-to-have: Wooden spoon or heat-safe spatula to break up meat, plus a ladle for serving.
Pot size: If doubling the recipe, use a very large Dutch oven or stockpot to avoid overflow.
Cleanup tips: Lightly oil the inside of the pot or use a nonstick Dutch oven. Soak with warm water before washing to loosen caramelized bits.
Make-ahead, storage & reheating
Make-ahead: Cook the meat and tomato broth up to 2 days in advance and refrigerate. Add pasta and cheese the day you serve.
Storage: Leftover soup with noodles keeps 3–4 days in the fridge. The noodles will soften but the flavor deepens.
Freezing: For best texture, freeze the soup base without noodles up to 3 months and add freshly cooked pasta after reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, adding broth or water if it’s too thick. For single portions, microwave in 45–60 second bursts, stirring in between. Add fresh ricotta mixture and herbs to each reheated bowl.
How to lighten / make it creamy
To lighten: Use part-skim ricotta, less mozzarella, and add extra vegetables like spinach or zucchini.
To make it creamier: After the noodles are cooked and heat is reduced, stir in a splash of milk or half-and-half. You can also blend a small ladleful of soup (without noodles) until smooth and stir it back in. Avoid boiling after dairy is added.
Toppings, garnishes & finishes
Crunch: Garlic croutons, toasted breadcrumbs, or crispy shallots.
Fresh: Chopped basil, flat-leaf parsley, or sliced scallions.
Tang & heat: A squeeze of lemon, drizzle of chili oil, or pinch of red pepper flakes.
Sides & pairings
Crusty bread or garlic bread for dunking.
Crisp green salad with lemony vinaigrette.
Steamed or roasted vegetables like broccoli or green beans.
Drinks: Sparkling water with lemon, light herbal tea, or a simple citrus spritzer.
Scaling the recipe
To double: Use a large stockpot and add a few extra minutes to the simmer once noodles are in, stirring often.
To halve: Halve all ingredients but keep the same pot size to help the soup reduce and thicken.
Cool leftovers in shallow containers for faster chilling and better pasta texture.
Troubleshooting
Too salty: Add a splash of broth or water and more crushed tomatoes or plain cooked pasta.
Too bland: Add a pinch more salt first, then extra dried herbs or a squeeze of lemon.
Too watery: Simmer uncovered a few extra minutes or stir in a spoonful of tomato paste or a bit more cheese.
Overcooked noodles: Stir in fresh chopped spinach or extra ricotta before serving to add new texture.
FAQs
Can I use frozen or pre-cut ingredients?
Yes, frozen diced onions, pre-minced garlic, and pre-shredded cheese all work.What protein works best if I don’t want beef?
Ground turkey or chicken for a lighter soup, or use extra vegetables and vegetable broth for a vegetarian version.How do I keep the soup from getting too thick?
Add extra broth or water when reheating; noodles absorb liquid as they sit.Can I make it dairy-free?
Skip the cheese in the pot and use dairy-free ricotta-style spread or shredded dairy-free cheese on top.How long does it keep and can I freeze it?
Refrigerate 3–4 days; freeze the soup base without noodles up to 3 months and add fresh pasta when serving.
Variations
Lemony Herb Lasagna Soup: Finish with a squeeze of lemon and extra fresh herbs.
Spicy Lasagna Soup: Add more red pepper flakes and a pinch of chili powder.
Extra Cheesy Lasagna Soup: Stir in more mozzarella and top each bowl with an extra-thick blanket of cheese.
Chef notes / test kitchen tips
Take your time browning the beef and onions; the caramelized bits create deep, long-simmered flavor.
Toast the tomato paste until it darkens slightly to remove any raw taste and boost the tomato base.
Noodles are best at 10–12 minutes of cooking in the broth; start checking at minute 9 so they stay al dente.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American