Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: ~35 minutes • Yield: 6–8 bowls • Skill: Easy • Method: One-pot soup + sheet-pan garlic bread • Diet tags: Family-friendly

Introduction

Lasagna Soup saves dinner on the nights when time is tight but comfort is non-negotiable. You get the familiar tomato-garlic depth, curly noodle bite, and a creamy ricotta finish in a simple pot, plus a sheet-pan garlic bread built for dipping so every scoop pays off. The flavor is savory and rounded—rich tomato base, tender noodles, and a cool-creamy ricotta swoop that melts into silky bites. It’s perfect for families, busy weeknights, and anyone who wants that scoop-and-dip moment without a sink full of dishes.

If you’re craving more cozy bowls, browse our Soup Recipes for weeknight-ready ideas or scan the full lineup of Lasagna Soup Recipes for riffs and add-ins.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt in harmony
• Great leftovers: reheats beautifully

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6–8 bowls

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Description

Lasagna Soup is the cozy weeknight shortcut to classic lasagna—savory beef, tomato-garlic depth, ruffled noodle bite, and a cool-creamy ricotta finish. One pot for the soup, one sheet pan for dunkable garlic bread, and dinner’s on the table in about 35 minutes with minimal dishes.

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Ingredients

For the Lasagna Soup (one pot):

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

1 (28-oz) can crushed tomatoes

4 cups low-sodium beef or chicken broth

8–10 dry lasagna noodles, broken into 1–2-inch pieces

1 tsp sugar (balances acidity)

1–1 1/4 tsp kosher salt, plus more to taste

Black pepper, to taste

Ricotta Topping:

1 cup ricotta

1/2 cup finely grated Parmesan

Pinch of salt

To Finish:

1/4 cup chopped fresh basil or parsley

Extra Parmesan, for serving

Sheet-Pan Garlic Bread (optimized for dipping):

1 large baguette or Italian loaf, split lengthwise

6 tbsp softened butter

3 large garlic cloves, grated

2 tbsp chopped parsley

Pinch of salt

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Instructions

1) Brown & build flavor (5–6 min):

Heat a large Dutch oven or soup pot over medium-high. Add ground beef and diced onion; cook until browned and onion is softened. Stir in minced garlic for 30 seconds. Add tomato paste and cook, stirring, until it darkens to brick red.

 

2) Season & simmer (12–14 min):

Stir in oregano, basil, and red pepper flakes (if using). Add crushed tomatoes, broth, sugar, 1 tsp salt, and black pepper. Bring to a lively simmer.

 

3) Cook the noodles (10–12 min):

Add broken lasagna noodles. Stir well to prevent clumping. Simmer until noodles are al dente (tender with a little bite).

 

4) Mix ricotta topping (2 min):

In a bowl, combine ricotta, Parmesan, and a pinch of salt until fluffy.

 

5) Make sheet-pan garlic bread (8–10 min, while noodles cook):

Heat oven to 425°F (220°C). Mix softened butter, grated garlic, parsley, and a pinch of salt. Spread on split bread, place cut-side up on a sheet pan, and bake 6–8 minutes until edges are golden and centers stay soft.

 

6) Finish & serve (1–2 min):

Taste soup and adjust salt/pepper (add a splash more broth if it’s thick). Ladle into bowls. Top with a spoonful of ricotta mixture, sprinkle with herbs and extra Parmesan. Serve with garlic bread for dipping.

Notes

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

• Noodles keep absorbing liquid: add a splash of broth when reheating.

• Make-ahead: Brown beef/onion and mix ricotta topping up to 2 days ahead.

• Freezing: Best frozen without noodles/ricotta (up to 3 months). Add fresh noodles during reheat and top with ricotta to serve.

• Creamier option: Whisk 1/4 cup ricotta with a ladle of hot soup, then swirl back in off heat (avoid boiling after adding dairy).

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot soup + sheet-pan
• Cuisine: Italian-American

Ingredients

For the Lasagna Soup (one pot):

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 (28-oz) can crushed tomatoes
• 4 cups low-sodium beef or chicken broth
• 8–10 dry lasagna noodles, broken into 1–2-inch pieces
• 1 tsp sugar (balances acidity)
• 1–1 1/4 tsp kosher salt, plus more to taste
• Black pepper, to taste

Ricotta Topping:

• 1 cup ricotta
• 1/2 cup finely grated Parmesan
• Pinch of salt

To Finish:

• 1/4 cup chopped fresh basil or parsley
• Extra Parmesan, for serving

Sheet-Pan Garlic Bread (optimized for dipping):

• 1 large baguette or Italian loaf, split lengthwise
• 6 tbsp softened butter
• 3 large garlic cloves, grated
• 2 tbsp chopped parsley
• Pinch of salt

What each ingredient does:

• Beef: savory base and body.
• Onion/garlic: aromatic foundation.
• Tomato paste: deep, concentrated tomato.
• Crushed tomatoes: volume and texture.
• Broth: thins to slurpable consistency.
• Lasagna noodles: signature ruffled bite.
• Sugar: tames sharp acidity.
• Ricotta + Parmesan: creamy, salty richness.
• Herbs: freshness at the end.
• Butter/garlic/parsley: classic garlic-bread flavor.

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

Substitutions & Swaps

• Aromatics: shallot for onion; garlic powder in a pinch (add to broth).
• Protein: ground turkey or chicken works; add 1 tbsp olive oil if very lean.
• Veg: diced zucchini, mushrooms, or spinach can simmer with the broth.
• Starch: use mafalda corta, penne, or rotini if you’re out of lasagna sheets.
• Dairy/Fats: part-skim ricotta or a dollop of plain yogurt stirred in off heat.
• Budget/Time savers: jarred marinara instead of crushed tomatoes; pre-chopped onions; pre-grated Parmesan.

Equipment Notes

• Required: heavy 5–6 qt Dutch oven or soup pot; large sheet pan.
• Nice-to-have: microplane for garlic and cheese; ladle for easy serving.
• Sizes: a standard 18×13-inch sheet pan fits split baguette halves and gives crisp edges. Line with foil for easy cleanup.

Step-by-Step

1. Brown & build flavor (5–6 min): Heat pot over medium-high. Add beef and onion; cook until browned with fond forming. Stir in garlic 30 seconds; add tomato paste and cook until brick red—this caramelization deepens flavor.
2. Season & simmer (12–14 min): Add oregano, basil, red pepper flakes, crushed tomatoes, broth, sugar, salt, and pepper. Bring to a lively simmer.
3. Cook the noodles (10–12 min): Add broken lasagna noodles. Stir so they don’t clump. Cook until al dente—tender with a little bite. Visual cue: noodles are flexible and lightly translucent at the edges.
4. Mix the ricotta topping (2 min): In a bowl, combine ricotta, Parmesan, and a pinch of salt until fluffy.
5. Make the sheet-pan garlic bread (8–10 min): While noodles cook, heat oven to 425°F. Stir butter, grated garlic, parsley, and salt. Spread on baguette halves, place cut-side up on a sheet pan, and bake 6–8 minutes until edges are golden and centers stay soft—ideal for dipping.
6. Finish & serve (1–2 min): Taste the soup; adjust salt/acid. Ladle into bowls, top with ricotta mixture, shower with herbs and Parmesan. The soup should be glossy with creamy pockets of ricotta.

Doneness cues: noodles al dente; broth slightly thickened; edges of bread golden with a soft interior.

Make-Ahead, Storage & Reheating

• Make-ahead: Brown beef/onion and mix ricotta up to 2 days ahead.
• Fridge: Soup keeps 3–4 days; noodles continue to absorb liquid—add broth when reheating.
• Freeze: Up to 3 months without noodles and ricotta; add fresh noodles during reheat and finish with a fresh dollop.
• Reheat: Gentle simmer on the stove with a splash of broth; stir in herbs right before serving.

How to Lighten / Make It Creamy

• Lighten: Use ground turkey/chicken; skim visible fat; add extra chopped tomatoes and a handful of spinach for volume.
• Creamy: Whisk 1/4 cup ricotta with a ladle of hot soup, then swirl back in off heat for a silkier broth. Avoid boiling after dairy is added to prevent graininess.

Toppings, Garnishes & Finishes

• Crunch: garlic croutons, toasted pine nuts, or crispy shallots.
• Fresh: basil, parsley, or a little lemon zest.
• Tang/Heat: a squeeze of lemon, splash of red wine vinegar, or chili flakes.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with the sheet-pan garlic bread for dunking; a bright arugula salad with lemon; or steamed broccoli. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

To double, use a wider 7–8 qt pot and cook noodles in two additions so they don’t clump; season gradually. For half, cut all ingredients in half and reduce pot size to keep evaporation similar. Bread scales easily—just adjust butter-garlic spread.

Nutrition & Dietary Notes

Each bowl brings protein from beef and dairy plus satisfying carbs from noodles. Contains gluten and dairy; use gluten-free pasta and dairy-free toppings if needed.

Troubleshooting

• Too salty? Add a splash of broth or lemon.
• Too bland? Salt, a pinch of sugar, and a final herb sprinkle.
• Too watery? Simmer 3–5 minutes to reduce.
• Overcooked noodles? Add more broth and stir in a handful of fresh cooked pasta to restore bite.

FAQs

Can I use frozen/precut ingredients? Yes—pre-chopped onions and frozen spinach work well; add spinach at the end.
Best protein/veg swaps? Ground turkey/chicken; mushrooms or zucchini in the simmer.
How do I keep it from drying out? Add broth as noodles absorb liquid, especially when reheating.
Can I make it dairy-free/gluten-free? Use dairy-free ricotta and GF lasagna sheets.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen without noodles.

Variations

• Lemony Herb: finish with lemon zest/juice and extra dill/parsley.
• Spicy Chipotle: stir in minced chipotle and balance with a touch of honey and lime.
• Creamy Parmesan: whisk extra Parmesan into the ricotta and add a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Blooming the tomato paste until it darkens is the silent flavor booster. Keep noodles al dente—they’ll continue to soften off heat. For the bread, keeping it cut-side up ensures steam escapes and the surface stays crisp yet soft enough to soak soup.

Conclusion

This Lasagna Soup works on the busiest nights because it layers big flavor in one pot and pairs with sheet-pan garlic bread that’s tailor-made for dipping. It keeps 3–4 days, so you’re set for lunches too. If you make it, leave a rating and share your scoop-and-dip shots—can’t wait to see your bowl.