The first time I tasted a lasagna that tasted like a hug in a bowl, I knew I’d found a keeper. The kind of dish you crave after a long day, when the house smells like garlic and oregano and your kids drift in for a sample before you’ve even plated it. This lasagna Soup Recipe marries two timeless favorites—lasagna and soup—into something that tastes indulgent but comes together with less fuss than layering noodles, ricotta, and sauce in a pan. It’s rich, comforting, and surprisingly quick to pull off on weeknights. I always make a big pot, then freeze the rest in cute, portable cups for busy days. The aroma swirls through the kitchen and somehow makes every kitchen chair feel warmer. If you’ve ever loved a pot of tomato basil soup but wished there was more “lasagna” in it, you’ve found your new go-to. And yes, it absolutely smells like Sunday supper even on a Wednesday night. This lasagna soup recipe is a little bit of nostalgia and a whole lot of cozy in one bowl.
What is Lasagna soup?
Think of this lasagna Soup Recipe as the best parts of lasagna—the tomato-herb richness, the creamy cheese, and the tender noodles—transformed into a bright, comforting soup. It’s essentially a hearty broth that’s loaded with crumbled sausage or ground beef, onions, garlic, crushed tomatoes, and Italian seasoning, plus bite-sized lasagna noodles. The beauty is in the layering: you brown the meat for depth, let the tomatoes bloom in the pot, and toss in broken lasagna noodles so they soak up all that flavor without becoming soggy. If you’ve ever whispered, “I wish lasagna were easier,” this dish is your answer. The name might imply a baked, layered casserole, but this version keeps things simple—simmer, ladle, and top with a generous spoonful of ricotta and a shower of mozzarella. It’s comforting, family-friendly, and you can customize the cheese, greens, or sausage to your mood.
Why you’ll love this recipe?
What I love most about this lasagna Soup Recipe is how quickly it gives you that “home-cooked feast” feeling without spending hours in the kitchen. The depth of flavor comes from smart building blocks: a well-seasoned soffritto, good tomato paste, and a splash of red wine (optional, but it’s worth it). The aroma alone is a magnet—garlic, oregano, and a touch of basil weaving through the air as the noodles soften. It’s incredibly versatile: swap in sausage for ground beef, add chopped spinach for greens, or go vegetarian with mushrooms and white beans. It’s also surprisingly budget-friendly: a big pot stretches to feed a crowd, and finishing with a dollop of tangy ricotta and a sprinkle of mozzarella gives you that lasagna-like creaminess without sleeving through pans. What I love most about this lasagna soup recipe is its single-pot ease, meaning less washing up and more time around the table with family. It’s a lifesaver on busy nights, and my kids actually ask for seconds every time. It’s the kind of dish that invites you to linger at the table, spoon in hand, savoring every comforting sip.
How do I make lasagna soup?
Quick Overview
This lasagna soup recipe comes together in a few focused steps: brown your meat with onions and garlic, stir in tomatoes, broth, and Italian seasonings, and let the flavors mingle while you break lasagna noodles into bite-sized pieces. The noodles cook right in the pot, soaking up all that tomato-y goodness. A quick finish with ricotta and mozzarella on top gives you the iconic lasagna texture in soup form. The beauty is that you don’t have to fuss with layering or baking—just simmer, taste, and finish with a creamy Cheese Swirl. If you’re short on time, you can skip the meat or use pre-made sauce to shave minutes off the clock, but the depth from a proper soffritto is what makes this recipe shine.
Ingredients
For the Main Batter:
- 1 tablespoon olive oil
- 1 pound ground pork, beef, or a mix
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups low-sodium beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup tomato paste for depth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and Black Pepper to taste
- 1/2 cup dry white wine or additional broth (optional)
For the Filling:
- 8 ounces lasagna noodles, broken into 1- to 2-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil or parsley, chopped, for garnish
For the Glaze:
- 2 tablespoons extra-virgin olive oil mixed with 1 tablespoon balsamic vinegar for a glossy finish (optional)
- Additional mozzarella or a swirl of ricotta for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your pot over medium heat. Drizzle in olive oil and let it shimmer. This is the base of all those comforting flavors—don’t rush it. While the oil heats, chop the onion and mince the garlic. The kitchen should smell like a cozy invitation: onion sweetness meeting garlic brightness.
Step 2: Mix Dry Ingredients
There aren’t many dry ingredients here, which is part of the beauty. If you’re using red pepper flakes, measure them now so you can evenly distribute a little heat later. A quick pinch of salt on the onions as they sweat helps draw out their sweetness and keeps the flavors balanced.
Step 3: Mix Wet Ingredients
Pour in the crushed tomatoes and tomato paste, then add the broth and wine if you’re using it. The wine is optional, but I find it adds a roundness that pairs beautifully with the meat and cheese. Let these liquids come to a gentle simmer so they’re ready to mingle with the meat.
Step 4: Combine
Into the pot goes the browned meat, combined with the onions and garlic. Stir in oregano, basil, and a touch of pepper. If you’ve got fresh basil waiting, add a handful now to brighten the pot. The mixture should look saucy but not too thick; you want enough liquid for the noodles to swim a little.
Step 5: Prepare Filling
In a small bowl, whisk together the ricotta, half of the mozzarella, and a good pinch of salt. This is your cheesy ribbon that will swirl through the soup—think of it as the lasagna layer in a spoonful. If you want to lighten things up, fold in a spoonful of yogurt or a splash of milk, but I love the richness the ricotta brings.
Step 6: Layer & Swirl
Now comes the fun part: drop the broken lasagna noodles into the pot and let them crackle with the bubbling broth for a few minutes before adding the cheese. Spoon dollops of the ricotta mixture across the surface, then give the pot a gentle swirl to distribute. The goal is creamy pockets of cheese that melt into the soup as it finishes cooking.
Step 7: Bake
Okay, hear me out: you can absolutely skip the oven, but finishing the last few minutes under the broiler gives you that classic lasagna cheese crust on top. If you’re using oven-safe bowls, ladle the hot soup into them, scatter the remaining mozzarella and Parmesan, and bake under the broiler for 2–3 minutes until the cheese is bubbling and lightly golden. If you don’t want to bake, simply cover the pot and let the cheese melt on the surface for a minute or two, then proceed to Step 8.
Step 8: Cool & Glaze
Give the pot a minute to settle, then drizzle with the olive oil–balsamic glaze. This is optional but delightful for a touch of brightness and a glossy finish that makes the cheese look irresistible. If you baked in bowls, you can also add a final spoonful of ricotta on top and a few torn basil leaves for a fresh, green finish.
Step 9: Slice & Serve
For serving, ladle the soup into bowls and offer extra grated Parmesan on the side. A half squeeze of lemon can brighten the flavor if you like that pop, and a final sprinkle of chopped parsley or basil adds color. My family loves a crusty garlic bread alongside this, so I always bake a quick loaf to dip into the broth. This lasagna soup recipe shines when you spoon in the ooey-gooey cheese and then scoop a little noodle with the last bite—every spoonful tastes like memories gathered around the table.
What to Serve It With
The right accompaniments can elevate this dish from comforting to unforgettable. Here are ideas organized by mood and occasion:
For Breakfast: A warm, crusty slice to slather with butter and a light coffee with vanilla creamer. It sounds odd, but a tiny bite of breakfast bread dunked into your garlicky, cheesy soup is oddly perfect for a late-m morning treat when you’ve got leftovers staring you down.
For Brunch: A bright green arugula salad with lemony vinaigrette and a glass of sparkling water with a twist of orange. The peppery greens cut through the richness, making the meal feel brunchy rather than strictly supper.
As Dessert: I know this sounds strange, but a small glass of berry soda or a light lemon sorbet between bites can cleanse the palate after all that cheese and tomato. It’s not traditional, but it keeps the flavors from becoming too heavy for a long, satisfied finish.
For Cozy Snacks: Serve with extra crusty bread for dipping, a big bowl for sharing, and a side of warm butter for slathering. This is the kind of dish my friend group requests on movie nights—the pot always empties faster than the popcorn.
We often pair this lasagna soup recipe with a simple Italian chopped salad or sautéed broccoli rabe for a greens-forward balance. The key is to keep things approachable and comforting—this dish is all about warmth, not fuss.
Top Tips for Perfecting Your Lasagna Soup Recipe
Here are practical tips I’ve learned over years of making variations of this dish. They’re organized by technique so you can easily scan for what matters most to you.
Zucchini Prep: If you want to sneak in some extra greens, grate a zucchini and squeeze out the moisture before adding it to the pot. It adds moisture and a little sweetness without watering down the tomato punch. I wrap the grated zucchini in a clean dish towel and twist to remove as much liquid as possible—you don’t want it making the broth milky.
Mixing Advice: Avoid over-mixing the noodles in the hot broth; they’re delicate when broken and will get mushy if you stir too aggressively. Gently fold in the noodles and let them find their way through the soup. If you’re using a pot with a wide surface, stir with a light hand in a circular motion so you don’t break too many noodles.
Swirl Customization: The cheese swirl is where you can make this your own. Try dolloping ricotta with a pinch of nutmeg or lemon zest for a surprising bright note. Or mix in a teaspoon of pesto with the ricotta for a basil-forward layer.
Ingredient Swaps: Ground turkey, turkey sausage, or plant-based crumbles all work well. For a lighter version, swap half the cheese for a spoonful of Greek yogurt at the end. If you’re dairy-free, top with a sprinkle of dairy-free mozzarella and a spoonful of dairy-free ricotta substitutes.
Baking Tips: If you’re finishing under the broiler, keep a close eye—5 minutes can turn a beautiful melt into a browned, hardened crust. If your bowls are oven-safe, a quick grazing of cheese on top and a minute or two under the heat is all you need. If not, simply cover the pot and let the cheese melt gently from the steam.
Glaze Variations: The glaze is optional but nice. A teaspoon of balsamic glaze adds a glossy finish and a hint of sweetness that balances the acidity of the tomatoes. You can also add a punch of olive oil, garlic powder, and a pinch of smoked paprika for a savory finish that smells like a bread bakery on a Sunday morning.
My own lessons with this lasagna soup recipe come from experimenting with the noodles: break them a bit more for faster softening, or leave some longer pieces for a heartier bite. I’ve learned that a gentle simmer, not a boil, helps maintain a smooth texture in the broth and prevents the noodles from turning to mush. And yes, I’ve ruined a pot or two by overcooking—now I set a timer and taste early. The result is a soup that tastes like it’s been simmering for hours, even when it hasn’t.
Storing and Reheating Tips
Leftovers are rare around here, but when there are any, I’ve found the best way to keep the magic intact is to store the broth and noodles separately. The noodles tend to soak up more liquid as they sit, so keeping them in one container can lead to a thicker, starchier texture the next day. Here’s how I approach it:
Room Temperature: If you’re finishing a bowl and don’t plan to store leftovers, let it cool for about 15–20 minutes and store any remaining in a covered dish for up to 2 hours. Beyond that, please refrigerate to avoid food safety issues.
Refrigerator Storage: Refrigerate the soup in an airtight container for 3–4 days. Keep the cheese separate if you can—reheat the soup gently and add a dollop of ricotta and a sprinkle of mozzarella just before serving.
Freezer Instructions: You can freeze the broth and meat portion for up to 2 months. Add fresh noodles when reheating, or use quick-cooking pasta and adjust the broth as needed. Thaw overnight in the fridge before reheating on the stove over medium heat.
Glaze Timing Advice: If you’re freezing, skip the glaze and add it fresh when reheating so you maintain that glossy finish. Add a fresh cheese swirl after reheating for a similar look and texture.
Quality indicators for reheated servings: a vibrant aroma, a simmer that’s gentle enough to keep the noodles intact, and a cheese layer that looks creamy rather than separated. If your leftovers look a little pale, a quick extra splash of tomato sauce and a pinch of fresh herbs will bring back life to the soup.
Frequently Asked Questions
Final Thoughts
From my kitchen to yours, this lasagna soup recipe has been a reliable crowd-pleaser for years. It captures the heart of weekend pasta nights—comfort, warmth, and a little bit of indulgence—without turning the stove into a playground of pots and pans. The broth stays bright, the cheese melts into creamy ribbons, and the lasagna noodles soften to the perfect bite. This dish isn’t fussy, but it feels special, and that balance is what I love most. I hope you’ll find your own little rituals with it—maybe a crusty loaf warmed in the oven, a spoonful of ricotta tucked into a hot bowl, or a quick topping of fresh basil just before serving. Happy cooking, dear friend, and please tell me how yours turns out in the comments. I can’t wait to hear your variations and how your family enjoys it. And if you make this lasagna soup recipe, don’t forget to rate it and share a photo—I love seeing your twists and the way your kitchen comes alive with aroma and laughter.
Lasagna Soup
Ingredients
Main Ingredients
- 2 Tbsp olive oil (divided)
- 1 lb lean ground beef
- 1 large yellow onion (diced (1 3/4 cups))
- 5 garlic cloves (to taste, minced)
- 4.5 cups low-sodium chicken broth (then more to thin as desired)
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2.5 Tbsp tomato paste
- 1.75 tsp dried basil
- 0.75 tsp dried oregano
- 0.5 tsp dried rosemary (crushed)
- 0.5 tsp dried thyme
- Salt and freshly ground black pepper (to taste)
- 8 lasagna noodles (broken into bite size pieces (6.5 oz))
- 1.25 cups shredded mozzarella cheese (5 oz)
- 0.5 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
- 2 Tbsp chopped fresh parsley (plus more for garnish)
Instructions
Preparation Steps
- Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
- Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
- Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
- Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
