Lasagna Soup Recipe tastes like a big cozy bowl of cheesy, saucy lasagna that decided to skip the baking dish and jump straight into a pot. It works perfectly for busy weeknights, cold evenings, or casual dinners with friends, and you can get it on the table in about 40–50 minutes. I first made a version of this on a snowy Tuesday when I ran out of lasagna noodles, and my family has requested the “soupy lasagna” ever since.
Why Make This Lasagna Soup Recipe at Home
This lasagna soup recipe gives you all the flavor of classic lasagna without the layering, fuss, or waiting an hour for it to bake. You still get rich tomato broth, tender noodles, and melty cheese, but you only dirty one pot and a couple of bowls.
You also control the ingredients, which means you adjust the salt, skip allergens, and load it up with veggies if you want. It reheats beautifully, so you cook once and eat twice, which my future self always appreciates.
“This lasagna soup recipe tastes like my favorite Italian restaurant in a bowl, but cleaner, cozier, and faster to make at home. ★★★★★”
Ingredients You Need
Main ingredients
- Olive oil, 2 tablespoons
- Any neutral oil works, but olive oil adds nice flavor.
- Ground beef or ground turkey, 1 pound
- Use 90% lean if you want less grease; turkey keeps it lighter.
- Yellow onion, 1 medium, finely diced
- Garlic, 4 to 6 cloves, minced
- Carrot, 1 large, finely diced
- Celery, 1 stalk, finely diced
- Lasagna noodles, 8 to 10 sheets, broken into bite-size pieces
- You can use any flat pasta like mafalda or broken fettuccine in a pinch.
Tomato and broth base
- Crushed tomatoes, 1 can (28 ounces)
- I like San Marzano style for sweeter flavor.
- Tomato paste, 2 tablespoons
- Low sodium chicken broth or vegetable broth, 6 cups
- Low sodium gives you more control over seasoning.
- Water, 1 cup, as needed to thin the soup
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Dried oregano, 1 teaspoon
- Dried basil, 1 teaspoon
- Dried thyme, 1/2 teaspoon
- Red pepper flakes, 1/4 teaspoon, optional for a little heat
- Bay leaf, 1
Cheesy topping
- Ricotta cheese, 1 cup
- Shredded mozzarella cheese, 1 cup
- Grated Parmesan cheese, 1/2 cup
- Fresh parsley or basil, chopped, 2 to 3 tablespoons
- Pinch of salt and pepper for the cheese mixture
Optional add-ins and substitutions
- Baby spinach, 2 cups, roughly chopped
- Stir it in at the end for extra veggies.
- Zucchini, 1 small, diced
- Use gluten free lasagna noodles if you need a gluten free option.
- Use plant based ground “meat” and vegetable broth for a vegetarian version.
- Use lactose free mozzarella and a dairy free ricotta alternative if you avoid dairy.
Equipment list
- Large heavy bottomed pot or Dutch oven (at least 5 to 6 quarts)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Small bowl for mixing the cheese topping
Tips & Mistakes
- Brown the meat well so you build deep flavor; pale meat gives bland soup.
- Drain excess fat if your meat releases a lot, or the soup can taste greasy.
- Dice the veggies small so they soften quickly and blend into the broth.
- Toast the tomato paste in the pot for a minute so it tastes rich instead of metallic.
- Add the pasta near the end of cooking; if it sits too long, it turns mushy.
- Cook the noodles just to al dente; they keep softening in the hot broth.
- Season in layers as you cook, not just at the end, so the broth tastes full and balanced.
- Keep the soup slightly thicker than you think you want; you can always add a splash of broth or water.
- Store the noodles and broth separately if you plan leftovers, so the pasta does not soak up all the liquid.
- Add the cheese mixture to each bowl right before serving; do not stir it into the whole pot or it can clump.
How to Make Lasagna Soup Recipe
Step 1: Prep the ingredients
Chop the onion, carrot, celery, and garlic. Break the lasagna noodles into bite-size pieces, about 1 to 2 inches long. Set everything near the stove so the cooking moves smoothly.
Step 2: Brown the meat
Heat the olive oil in your large pot over medium high heat. Add the ground beef or turkey and break it up with a spoon. Cook until the meat browns and no pink remains, about 5 to 7 minutes, then season lightly with salt and pepper.
If you see a lot of fat in the pot, tilt it and spoon some out, or carefully drain it. Leave a thin coating of fat for flavor.
Step 3: Soften the veggies
Add the diced onion, carrot, and celery to the pot with the meat. Stir and cook until the veggies soften and the onion turns translucent, about 5 minutes. Add the garlic and cook 1 more minute, so it smells fragrant but does not burn.
Step 4: Build the tomato base
Stir in the tomato paste and coat the meat and veggies. Cook the tomato paste for 1 to 2 minutes; it will darken slightly and smell sweet. Add the crushed tomatoes and stir well to combine.
Sprinkle in the dried oregano, basil, thyme, red pepper flakes if you use them, and the bay leaf. Season again with a pinch of salt and pepper.
Step 5: Add broth and simmer
Pour in the broth and stir. Bring the soup up to a gentle boil, then lower the heat to a steady simmer. Let it simmer for about 15 minutes so the flavors blend and the veggies finish softening.
Taste the broth and adjust the salt and pepper. If the soup tastes too thick, add a bit of water or more broth.
Step 6: Cook the noodles
Add the broken lasagna noodles to the simmering soup. Stir right away so the pieces do not stick together. Cook until the noodles reach al dente, usually 10 to 12 minutes, stirring occasionally.
If you plan to store leftovers, cook the noodles slightly under al dente. The pasta will soften more as it sits in the hot broth.
Step 7: Add greens or veggies (optional)
If you use spinach or zucchini, stir them in during the last 3 to 5 minutes of cooking. The spinach will wilt quickly, and the zucchini will soften but still hold shape. Taste the soup again and adjust seasoning.
Step 8: Mix the cheese topping
While the noodles cook, mix the ricotta, mozzarella, Parmesan, chopped parsley or basil, and a pinch of salt and pepper in a small bowl. Stir until the mixture looks creamy and combined. This mixture acts like the cheesy top layer of lasagna, but in scoopable form.
Step 9: Serve
Remove the bay leaf from the pot. Ladle hot lasagna soup into bowls. Add a generous scoop of the cheese mixture to the center of each bowl so it melts into the hot broth.
Sprinkle extra herbs or Parmesan on top if you like. Serve right away while the cheese stretches and the noodles stay tender.
Variations I’ve Tried
I often swap the ground beef for ground turkey and add extra olive oil to keep the flavor rich. The turkey version tastes lighter but still satisfies that lasagna craving. My kids cannot tell the difference once the cheese goes on top.
I also like a veggie heavy version with mushrooms, zucchini, and spinach instead of meat. I sauté the mushrooms until they brown, then follow the same steps with broth and tomatoes. The soup turns hearty enough that no one asks where the meat went.
Sometimes I use Italian chicken sausage out of the casing, which adds a lot of seasoning with zero extra work. I also tried a gluten free version with brown rice lasagna noodles, and those held up nicely as long as I cooked them just to al dente. On busy nights, I even toss in small pasta shells instead of lasagna noodles, and the flavor still screams “lasagna.”
How to Serve Lasagna Soup Recipe
Serve lasagna soup piping hot in wide bowls so you have room for a big scoop of the cheese mixture. I like to add extra fresh basil or parsley on top and a sprinkle of Parmesan for that restaurant style finish. Pair it with a simple green salad, garlic bread, or warm crusty bread to soak up the tomato broth. Kids love it with a side of fruit and a glass of milk, and adults usually go back for “just a little more” that turns into a full second bowl.
How to store
- Cool the soup to room temperature within 1 to 2 hours, then move it to airtight containers.
- Store the broth with meat and veggies in the fridge for up to 4 days; keep the cooked noodles in a separate container if possible.
- Freeze the soup without noodles for up to 3 months; add fresh cooked pasta when you reheat so the texture stays firm.
- Reheat on the stove over medium heat, adding a splash of broth or water if it thickened; stir gently until hot and bubbling.
- Reheat single portions in the microwave in 60 to 90 second bursts, stirring between each, then top with fresh cheese mixture right before serving.
Lasagna Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste, dried basil, dried oregano, dried thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
- Pour in the chicken broth, water, and crushed tomatoes. Stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the broken lasagna noodles to the pot. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender but still slightly firm.
- In a small bowl, mix together the ricotta, half of the mozzarella, and half of the Parmesan cheese until well combined.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a bit more broth or water.
- Ladle the hot soup into bowls. Top each serving with a generous spoonful of the ricotta cheese mixture and sprinkle with the remaining mozzarella and Parmesan. Garnish with fresh parsley and basil if desired.
- Serve immediately while hot, allowing the cheeses to melt into the soup.
Notes
Approximate per serving (1/6 of recipe): 520 calories; fat 27 g; saturated fat 13 g; carbohydrates 40 g; fiber 4 g; sugars 9 g; protein 30 g; sodium 1350 mg. Values are estimates and will vary based on specific ingredient brands, optional add-ins, and portion size.