Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: 50 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: High-protein, family-friendly

Introduction

Lasagna Soup is the answer when you want full lasagna comfort without the layers, pans, or wait. In one pot, you build a rich tomato broth with browned beef, aromatics, and Italian seasonings, then tumble in ruffled noodle shards. Finish with a dramatic burrata burst and a glossy spoonful of chili crisp for that viral “swirl” moment. The flavor rides the line between savory and creamy with gentle heat, and the texture delivers tender pasta in a silky, cheesy broth. This is perfect for busy families, budget-minded cooks, and anyone craving big results with minimal fuss—especially if you love Easy Fall Soup Recipes and Easy Dinner Recipes. Pin it to Pasta Soup Recipes, Creamy Lasagna Soup, and One Pot Lasagna Soup boards and you’ll reach for it all season.

For more cozy bowls just like this, browse our Lasagna Soup Recipes for creamy, one-pot variations and meal-prep friendly ideas.

Why You’ll Love It

• Weeknight-easy: clear steps, predictable timing
• Flexible: swap beef for chicken sausage; add spinach or mushrooms
• Balanced flavor: tomato richness + creamy cheese + chili heat
• Great leftovers: thickens deliciously; revives with a splash of broth

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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

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Description

Lasagna Soup delivers all the cozy, saucy comfort of classic lasagna—without layering or baking. A rich tomato-broth base with browned beef and Italian seasonings simmers with ruffled noodle shards, then finishes with a burrata “burst and swirl” and a glossy chili-crisp drizzle for creamy, savory heat in every spoonful.

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Ingredients

• 1 lb lean ground beef

• 1 Tbsp olive oil

• 1 medium yellow onion, diced

• 5 garlic cloves, minced

• 2 Tbsp tomato paste

• 24 oz marinara sauce

• 6–7 cups low-sodium chicken broth (start with 6, add more to thin)

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes (optional)

• 10 regular lasagna noodles, broken into 1–2 inch pieces

• ⅓ cup finely grated Parmesan

• 4 oz shredded mozzarella

• 8–10 fresh basil leaves, thinly sliced

• 1 (4–8 oz) ball burrata, room temperature

• 1–2 tsp chili crisp (aka chili crunch), for topping

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Instructions

1. Brown the beef: Heat olive oil in a large Dutch oven or soup pot over medium-high. Add beef and cook, breaking it up, until deeply browned (8–10 min).

2. Cook aromatics: Add onion and cook until translucent (2–3 min). Stir in garlic and cook until fragrant (30–60 sec).

3. Bloom tomato paste: Stir in tomato paste and cook until dark brick red (1–2 min).

4. Build the soup: Add marinara and 6 cups broth. Season with salt, pepper, Italian seasoning, and red pepper flakes. Bring to a lively simmer.

5. Cook noodles: Add broken lasagna noodles. Simmer, stirring often, until noodles are tender but springy (15–20 min). Add more broth as needed to loosen.

6. Add cheese: Stir in Parmesan and mozzarella until melted (1–2 min).

7. Finish & serve: Stir in most basil. Taste and adjust seasoning. Ladle into bowls, top with burrata (split open), drizzle with chili crisp, and scatter remaining basil.

Notes

• Stir noodles often to prevent sticking/clumping.

• Make-ahead: Cook through adding broth/marinara (before noodles). Chill up to 2 days. Reheat, add noodles, and simmer to tender.

• Storage: Refrigerate 3–4 days (thickens as it sits). Reheat with a splash of broth/water.

• Freeze: Freeze best without noodles (base up to 3 months).

• Swaps: Ground turkey/chicken sausage, add spinach/mushrooms, use mafalda/rigatoni if needed. Ricotta can replace burrata.

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

Ingredients

• 1 lb lean ground beef
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 2 Tbsp tomato paste
• 24 oz marinara sauce
• 6–7 cups low-sodium chicken broth (start with 6, add more to thin)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 10 regular lasagna noodles, broken into 1–2 inch pieces
• ⅓ cup finely grated Parmesan
• 4 oz shredded mozzarella
• 8–10 fresh basil leaves, thinly sliced
• 1 (4–8 oz) ball burrata, room temperature
• 1–2 tsp chili crisp (aka chili crunch), for topping

What each ingredient does:

• Ground beef: savory body.
• Onion/garlic: aromatic base.
• Tomato paste: concentrated umami and color.
• Marinara: fast depth without long simmer.
• Chicken broth: thins to “soup,” seasons gently.
• Italian seasoning/red flakes: warmth and herbiness.
• Lasagna noodles: classic ruffled texture.
• Parmesan/mozzarella: salty richness + melt.
• Basil: fresh lift.
• Burrata: creamy “burst and swirl.”
• Chili crisp: crunchy heat and sheen.

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

Substitutions & Swaps

• Aromatics: add celery, carrot, or fennel; use shallot for sweeter notes.
• Protein: use ground turkey or chicken sausage; for extra depth, do a 50/50 mix with beef.
• Veg: spinach, zucchini, or mushrooms fold in beautifully.
• Starch: mafalda corta, bowties, or rigatoni work if you’re out of lasagna sheets.
• Dairy/fats: swap burrata with ricotta dollops; finish with a knob of butter or olive oil.
• Diet swaps: dairy-light—skip mozzarella and use a smaller burrata; gluten-free—use GF lasagna noodles.
• Budget/time savers: jarred marinara, bagged pre-chopped onions, and pre-shredded mozzarella speed things up.

Equipment Notes

• Required: A heavy 5–6 qt Dutch oven or soup pot and a sturdy wooden spoon.
• Nice-to-have: Ladle, microplane for fresh Parmesan, kitchen shears for snipping noodles.
• Size tips: A 5–6 qt pot prevents boil-overs when noodles go in. Lightly oil the rim to reduce foaming.

Step-by-Step

1. Brown the beef (8–10 min): Heat olive oil over medium-high. Add beef, breaking into small bits for even texture. Cook until deeply browned; fond = flavor.
2. Aromatics (2–3 min): Add onion; cook until translucent. Stir in garlic; cook 30–60 seconds until fragrant.
3. Bloom & build (1–2 min): Stir in tomato paste; cook until bricks red—this sweetens and prevents raw acidity.
4. Liquids & seasoning (1 min): Pour in marinara and 6 cups broth. Add salt, pepper, Italian seasoning, and red pepper flakes. Bring to a lively simmer.
5. Pasta time (15–20 min): Break noodles into 1–2 inch pieces and add. Stir frequently so pieces don’t stick; adjust heat to maintain a gentle simmer.
6. Cheesy body (1–2 min): Stir in Parmesan and mozzarella until melted. Add more broth if you want a looser soup.
7. Finishers (30 sec): Stir in most of the basil. Taste; adjust salt, pepper, or a splash more broth.
8. Serve & swirl: Ladle into bowls. Nestle the burrata on top and split it open; spoon chili crisp over the cheese so it cascades into the soup. Scatter remaining basil.

Doneness cues: Noodles are al dente and flexible; broth glossy with light cheese threads.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook through step 4 (before noodles). Chill up to 2 days. Reheat, add noodles, and simmer to tender.
• Fridge: 3–4 days; noodles will thicken the soup.
• Freeze: Best without noodles; freeze base up to 3 months, then add freshly cooked noodles when reheating.
• Reheat: Warm gently on the stovetop with a splash of broth or water; brighten with basil.

How to Lighten / Make It Creamy

• Lighten: Use turkey instead of beef; skip mozzarella; add extra broth and a handful of spinach.
• Creamy: Stir in a splash of evaporated milk off heat or blend 1 ladle of soup and return. If using yogurt, temper with warm soup before adding to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: garlic croutons, toasted pine nuts, crispy shallots.
• Fresh: basil, parsley, or thinly sliced scallions.
• Tang/Heat: squeeze of lemon, drizzle of red wine vinegar, extra chili crisp.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread, simple arugula salad with lemon, or roasted broccoli. To drink: sparkling water with citrus or a light, crisp white.

Scaling the Recipe

To double, use a larger (7–8 qt) pot and cook noodles slightly under so they don’t over-soften. To halve, reduce pot size and check seasoning early. Cool large batches quickly by spreading into shallow pans before refrigerating.

Nutrition & Dietary Notes

Balanced protein from beef; calcium from cheese. Contains gluten and dairy; use GF noodles and reduce dairy if needed.

Troubleshooting

• Too salty? Add a splash of broth or a squeeze of lemon.
• Too bland? Add salt, a pinch of sugar, and a bit more Parmesan; briefly bloom more Italian seasoning in hot soup.
• Too watery? Simmer to reduce or melt in extra mozzarella/Parmesan.
• Overcooked noodles? Stir in fresh basil and a small knob of butter for texture and flavor.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced onions work; add directly to the pot.
Best protein swaps? Ground turkey or chicken sausage are great.
How do I keep it from drying out? Add a splash of broth when reheating.
Dairy-free? Skip burrata and mozzarella; finish with olive oil and herbs.
How long does it keep? 3–4 days in the fridge; base freezes 3 months without noodles.

Variations

• Lemony Herb: finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: add minced chipotle in adobo; balance with a drizzle of honey and lime.
• Creamy Parmesan: finish with extra Parmesan and a small splash of cream.

Chef Notes / Test Kitchen Tips

The biggest flavor mover is browning the beef well and cooking the tomato paste until it darkens. Stir noodles often during the 15–20 minute window; it’s done when tender but still springy.

Conclusion

This soup brings lasagna flavor to busy nights in one pot, with a burrata-and-chili-crisp flourish that feels restaurant-special. It keeps 3–4 days, so make enough for lunches. If this saves your week, leave a rating and pin it for your next cozy dinner.

If this saved dinner tonight, bookmark our Soup Recipes for more fast, comforting bowls all season.