Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: 40 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot, stove top • Diet: Vegetarian (with dairy)

Introduction

Lasagna Soup solves the craving for classic lasagna on a busy night—no layering, no baking, just one pot and a spoon. You get the same tomato-rich comfort, ruffly noodles, and a creamy finish, but with mushrooms, spinach, and zucchini simmered together for a hearty, spoonable bowl. The texture is silky and brothy with tender pasta and ribbons of greens, and the flavor lands right between bright marinara and cozy cream sauce. If you love Easy Dinner Recipes and Easy Fall Soup Recipes, this one belongs in your rotation. It’s family-friendly, terrific for meal prep, and it scratches that Creamy Lasagna Soup itch without keeping you in the kitchen for hours.

If you love cozy bowls like this, browse more Lasagna Soup Recipes to keep the weeknights easy.

Why You’ll Love It

• Weeknight-easy: one pot, minimal prep, clear timing.
• Flexible: swap veggies or pasta shapes you already have.
• Balanced flavor: sweet tomatoes, savory mushrooms, ricotta richness, and a hint of tang.
• Great leftovers: reheats beautifully with a splash of broth.

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 40 minutes
• Yield: 4–6 bowls
• Diet: Vegetarian

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Description

Lasagna Soup brings all the cozy, tomato-rich comfort of classic lasagna to a busy weeknight—no layering, no baking, just one pot. Brothy crushed tomatoes, tender ruffly noodles, mushrooms, zucchini, and spinach simmer together, then each bowl gets a creamy ricotta finish and a shower of parmesan and basil.

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Ingredients

• 1 tbsp extra-virgin olive oil

• 1 yellow onion, finely chopped

• 4 garlic cloves, thinly sliced

• 1 tsp dried oregano (or Italian seasoning)

• Pinch red pepper flakes (optional)

• 1 small zucchini, diced

• 8 oz mushrooms (cremini or shiitake), sliced

• 2 tbsp tomato paste

• 1 tsp balsamic vinegar

• 1 (28 oz) can crushed (or hand-crushed whole) tomatoes

• 4 cups vegetable broth (low-sodium)

• 8–10 oz lasagna noodles, broken into 2–3-inch pieces

• 2 cups baby spinach, lightly packed

• 1/3–1/2 cup half-and-half or splash of cream (optional)

• 1 cup ricotta cheese (for serving)

• 1/2 cup freshly grated parmesan (for serving)

• Fresh basil, salt, and black pepper, to taste

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Instructions

1. Bloom aromatics (5 min): Heat olive oil over medium. Add onion and cook until translucent. Stir in garlic, oregano, and red pepper flakes (if using) until fragrant.

2. Soften veg (8–10 min): Add zucchini and mushrooms with a pinch of salt. Cook until mushrooms release liquid and edges brown.

3. Deepen tomato (2 min): Stir in tomato paste and cook until brick red. Add balsamic to deglaze.

4. Simmer (10 min): Add tomatoes and vegetable broth. Bring to a lively simmer; season lightly.

5. Cook noodles (8–12 min): Add broken lasagna noodles. Stir often to prevent clumping. Cook to al dente.

6. Finish (2 min): Stir in spinach to wilt. Add half-and-half/cream if using; simmer 1 minute.

7. Serve: Ladle into bowls. Top with ricotta, parmesan, basil, black pepper, and a drizzle of olive oil.

Notes

• Pro tip: Low-sodium broth = better control of salt at the end.

• Make-ahead: Chop/slice veggies 1–2 days ahead.

• Storage: 3–4 days refrigerated (noodles soak up broth—add a splash when reheating).

• Freezing: Freeze the base (without noodles) up to 3 months; add pasta after thawing.

• Swap ideas: Mafalda corta/bowties/broken rigatoni; frozen spinach (thawed & squeezed); plant-based ricotta for DF.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot, stove top
• Cuisine: Italian-American

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tsp dried oregano (or Italian seasoning)
• Pinch red pepper flakes (optional)
• 1 small zucchini, diced
• 8 oz mushrooms (cremini or shiitake), sliced
• 2 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 (28 oz) can crushed or hand-crushed whole tomatoes
• 4 cups vegetable broth (low-sodium)
• 8–10 oz lasagna noodles, broken into 2–3-inch pieces
• 2 cups baby spinach, lightly packed
• 1/3–1/2 cup half-and-half or splash of cream (optional for extra creaminess)
• 1 cup ricotta cheese (for serving)
• 1/2 cup freshly grated parmesan (for serving)
• Fresh basil, salt, and black pepper to taste

What each ingredient does:
Olive oil: blooms aromatics. Onion + garlic: savory base. Oregano: classic lasagna flavor. Chili flakes: gentle heat. Zucchini + mushrooms: hearty veg texture. Tomato paste: umami depth. Balsamic: brightens the sauce. Tomatoes + broth: body and volume. Lasagna noodles: ruffly bite. Spinach: fresh finish. Cream: silky upgrade. Ricotta + parmesan: lasagna-style richness. Basil: fresh lift.

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

Substitutions & Swaps

• Aromatics: add celery or grated carrot for sweetness.
• Veg: swap zucchini for yellow squash; use portobellos instead of cremini.
• Protein add-ins (optional): white beans for extra body.
• Pasta: mafalda corta, bow ties, or broken rigatoni work; adjust time.
• Dairy swaps: stir in evaporated milk for creaminess; or finish with a dollop of cottage cheese instead of ricotta.
• Diet swaps: dairy-free? Use a plant-based ricotta and skip the cream; gluten-free? Choose GF lasagna sheets.

Budget/time savers: frozen chopped spinach (thawed and squeezed), pre-sliced mushrooms, store-cut mirepoix.

Equipment Notes

A heavy 10–12 inch Dutch oven or soup pot distributes heat evenly and prevents scorching. A wooden spoon helps keep noodles from sticking. A ladle for serving and a small bowl for ricotta topping are all you need. If using a thinner pot, keep heat a notch lower and stir more frequently.

Step-by-Step

1. Bloom the base (5 minutes): Heat oil over medium. Add onion, cook until translucent. Stir in garlic, oregano, and a pinch of chili flakes. Fragrance = flavors opening.
2. Soften veg (8–10 minutes): Add zucchini and mushrooms with a pinch of salt. Cook until mushrooms release liquid and edges brown—this concentrates flavor.
3. Tomato depth (2 minutes): Add tomato paste; cook until brick red. Stir in balsamic to deglaze brown bits.
4. Build the soup (10 minutes): Add tomatoes and broth. Bring to a lively simmer; taste and season.
5. Cook the noodles (8–12 minutes): Add broken lasagna sheets. Stir often so they don’t clump. Cook until al dente—edges ruffly, centers tender.
6. Greens + silk (2 minutes): Stir in spinach to wilt. Add a splash of cream if using; simmer 1 minute.
7. Finish & serve: Ladle into bowls. Top each with a spoonful of ricotta, a shower of parmesan, basil, black pepper, and a drizzle of olive oil.
   Doneness cues: noodles flexible with a light bite; soup thickened but still spoonable.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onions, slice mushrooms, and dice zucchini 1–2 days in advance.
• Fridge: 3–4 days. Noodles will absorb broth—add a splash when reheating.
• Freeze: Best without noodles. Freeze the tomato-veg base up to 3 months; add fresh pasta after thawing.
• Reheat: Gentle simmer on the stove, adding broth or water to loosen; finish with fresh basil and cheese.

How to Lighten / Make It Creamy

• Lighten: Use extra broth and skip cream; add more spinach or a handful of white beans for body.
• Creamy: Stir in a spoon of ricotta directly, or add evaporated milk off heat. Temper dairy by stirring some hot soup into it first.

Toppings, Garnishes & Finishes

Crunch: garlic croutons, toasted pine nuts.
Fresh: basil, parsley, lemon zest.
Tang/Heat: squeeze of lemon, a splash of balsamic, or chili flakes.
Microcopy: “A sprinkle, a swirl, a squeeze—your three-second upgrade.”

Sides & Pairings

Crusty bread, a simple arugula salad with lemon and olive oil, or roasted broccoli. For drinks: sparkling water with citrus or a crisp white.

Scaling the Recipe

To double, use a larger pot and cook noodles slightly shy of al dente. Spread cooked soup on sheet pans to cool quickly if storing. For half, keep liquid ratios the same; reduce noodle amount and check earlier.

Nutrition & Dietary Notes

This bowl offers fiber from veggies and pasta, plus protein from dairy. Contains gluten and dairy; see swaps above for GF/DF adjustments.

Troubleshooting

• Too salty? Add more broth or a splash of cream; a small pinch of sugar can balance acidity.
• Too bland? Salt in stages; finish with parmesan and lemon zest.
• Too watery? Simmer uncovered 3–5 minutes to reduce.
• Overcooked noodles? Add fresh broth and a handful of spinach to refresh texture.

FAQs

Can I use frozen or precut ingredients? Yes—frozen spinach and pre-sliced mushrooms work well; add a minute or two to cook time.
Best veg swaps? Bell pepper, carrots, or kale.
How do I keep it from drying when reheating? Add 1/4–1/2 cup broth per bowl.
Dairy-free or gluten-free? Use plant-based ricotta and GF pasta; finish with nutritional yeast.
How long does it keep? 3–4 days refrigerated; freeze the base up to 3 months.

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: melt extra parmesan in the pot and add a splash more cream.

Chef Notes / Test Kitchen Tips

The biggest flavor win is blooming tomato paste until it darkens. Salt in stages—after mushrooms soften, after tomatoes go in, and at the end. Noodles finish between 8–12 minutes; start checking at 8.

Conclusion

This Lasagna Soup gives you weeknight ease and weekend comfort in the same bowl. It reheats well for lunches, keeps 3–4 days, and fits neatly into your Easy Dinner Recipes plan. Make it once and you’ll pin it for all season long.

Pin it for later, then grab two more cozy bowls from Soup Recipes.