Oh, friend, let me tell you about a little magic that happens in my kitchen on chilly evenings, or, let’s be honest, any night I’m craving something deeply comforting but don’t have hours to fuss. You know that feeling when you really want a hearty, layered lasagna, but the thought of all that assembly just makes you want to order takeout? Been there, done that, bought the t-shirt. That’s exactly how I stumbled upon what I now affectionately call my “Weeknight Lasagna Dream”: the incredible, soul-satisfying lasagna soup. It’s got all the incredible flavors you adore from a classic lasagna – the rich meat sauce, creamy ricotta, tender pasta – but in a bowl, ready in a fraction of the time. My kids literally cheer when they smell this bubbling on the stove, and honestly, so do I!
What is Lasagna soup?
What is this wonder?lasagna soup as your favorite comforting lasagna, deconstructed and reimagined into a glorious, savory bowl of goodness. It’s essentially all the best parts of a traditional lasagna – the hearty tomato and meat sauce, the tender pasta noodles (broken into bite-sized pieces, thank goodness!), and that dreamy, creamy ricotta and mozzarella topping – but served as a thick, rich soup. Instead of painstakingly layering everything in a baking dish, we’re building those same incredible flavors right in one pot. It’s the ultimate comfort food hack, giving you that deeply satisfying, cheesy, meaty, tomato-rich experience without any of the fuss. It truly captures the essence of a classic, bubbling lasagna, making it incredibly approachable for any home cook.
Why you’ll love this recipe?
What is so great about this book?lasagna soup, it’s become a permanent fixture on our family meal rotation. What I love most about this is… well, everything! But if I had to pick:
- Flavor That Sings: Every spoonful is bursting with familiar, beloved lasagna flavors. We’re talking rich, savory ground meat, sweet crushed tomatoes, aromatic herbs, and that incredible creamy, cheesy topping. It’s a symphony of comfort!
- Simplicity, Pure & Simple: This isn’t one of those recipes that pretends to be easy but has 17 steps. This one truly is a lifesaver on busy nights. You brown some meat, sauté some aromatics, toss in your tomatoes and broth, and simmer. The hardest part is breaking the lasagna noodles, and even that’s kinda fun. It’s so much less hassle than a traditional baked lasagna.
- Budget-Friendly Ingredients: You’re likely to have most of these ingredients in your pantry already. Ground meat, canned tomatoes, pasta, and some dairy – simple, wholesome staples that won’t break the bank, especially when you compare it to the cost of a fancy Italian takeout.
- Versatility for Days: This isn’t just a one-trick pony. You can easily make it vegetarian by swapping the meat for lentils or mushrooms, or load it up with extra veggies. It’s incredibly adaptable, which means it’s always fresh and exciting. I’ve even experimented with different cheeses on top – a sprinkle of smoked provolone is surprisingly delicious! This truly stands out from other pasta recipes because it offers all the comfort of a baked dish without the commitment.
How to Make Lasagna Soup
Quick Overview
Making this lasagna soup couldn’t be simpler, and that’s precisely why it’s a go-to for me. You’ll start by building a robust, flavorful meat sauce right in your pot, infusing it with garlic, onion, and Italian herbs. Then, we add the tomatoes and broth to create a rich, simmering base. The broken lasagna noodles cook right in the pot, absorbing all that gorgeous flavor. Finally, a dollop of creamy, herb-infused ricotta goes right on top of each serving, creating that signature lasagna experience without any of the layering fuss. It’s truly a one-pot (or mostly one-pot) wonder that delivers maximum flavor with minimal effort.
Ingredients
For the Hearty Soup Base:
- 1 tablespoon olive oil (good quality makes a difference!)
- 1 pound ground Italian sausage (mild or hot, depending on your mood!) or lean ground beef
- 1 large yellow onion, chopped fine (takes a minute, but so worth it)
- 3-4 cloves garlic, minced (I always add an extra clove, because, garlic!)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, but gives a lovely kick)
- 1 (28 ounce) can crushed tomatoes (San Marzano if you can get them, truly elevates the sauce)
- 1 (15 ounce) can tomato sauce
- 4 cups beef or vegetable broth (or chicken broth, use what you have!)
- 1/2 cup heavy cream (for a touch of luxuriousness, trust me)
- Salt and freshly ground black pepper to taste
For the Pasta:
- 8-10 lasagna noodles, uncooked, broken into 1-2 inch pieces (about 6 ounces)
For the Creamy Cheese Topping:
- 15 ounces whole milk ricotta cheese (don’t skimp here, the good stuff makes a difference)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (adds a pop of color and freshness)
- 1 tablespoon fresh basil, chopped (another essential for that authentic taste)
- Salt and pepper to taste
For Garnish:
- Extra Parmesan cheese, grated
- Fresh basil leaves, torn or chopped
Step-by-Step Instructions
Step 1: Prep & Sauté Aromatics
Grab a large pot or Dutch oven and heat your olive oil over medium-high heat. Once it’s shimmering, add your ground Italian sausage (or beef). Break it up with a spoon and cook until it’s beautifully browned, usually about 5-7 minutes. Drain off any excess fat – this keeps the lasagna soup from being greasy. Then, toss in your chopped onion and cook until it softens and turns translucent, about another 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if you’re using them) and cook for just about 1 minute more, until everything smells absolutely heavenly. Don’t let the garlic burn!
Step 2: Build the Soup Base
Pour in both cans of crushed tomatoes and tomato sauce, followed by the beef broth. Give it all a good stir, making sure to scrape up any browned bits from the bottom of the pot – that’s where all the flavor lives! Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This really allows all those beautiful Italian flavors to meld together and deepen. It’s what makes this one-pot lasagna soup truly shine.
Step 3: Cook the Pasta
While your sauce is simmering, take your lasagna noodles and break them into manageable 1-2 inch pieces. I usually just snap them with my hands, it’s quite therapeutic! Once your sauce has simmered, uncover the pot, increase the heat to medium, and carefully stir in the broken pasta pieces. Cook, stirring occasionally to prevent the pasta from sticking, until the noodles are al dente – tender with a slight bite. This usually takes about 10-12 minutes, but check your pasta package for exact times. I always taste a piece to make sure it’s perfect.
Step 4: Add Cream & Season
Once the pasta is cooked, stir in the heavy cream. This is where the lasagna soup gets its lovely, velvety texture. Season generously with salt and freshly ground black pepper. Remember, tasting is key here! Adjust as needed. Sometimes I find a pinch more oregano just brightens it up. Let it gently simmer for another 2-3 minutes to warm through.
Step 5: Prepare the Cheese Topping
While the soup is finishing, whip up your creamy topping. In a small bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh parsley, and chopped fresh basil. Season with a tiny pinch of salt and pepper. Give it a good stir until everything is well combined and beautifully creamy. This topping is truly the crown jewel of this lasagna soup, so don’t skip it!
Step 6: Serve It Up!
Ladle your steaming, glorious homemade lasagna soup into bowls. For that authentic lasagna experience, add a generous dollop of the creamy ricotta mixture right in the center of each serving. Garnish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves. And just like that, you’ve got a bowl of pure comfort ready to dive into. My kids actually ask for seconds when this is on the menu!
What to Serve It With
This hearty lasagna soup is pretty spectacular on its own, but a few additions can truly elevate the experience and turn it into a full, satisfying meal. It’s wonderfully versatile!
For a Classic Italian Meal:
- Garlic Bread or Cheesy Breadsticks: Absolutely essential for dipping! The crusty bread is perfect for soaking up every last bit of that rich, tomatoey broth. My family practically demands a loaf whenever this soup makes an appearance.
- Simple Green Salad: A crisp, light green salad with a zesty vinaigrette provides a refreshing counterpoint to the rich soup. It adds a lovely freshness and makes the meal feel complete without being heavy.
For a Cozier Night In:
- Crusty French Bread: Sometimes, just a simple, rustic loaf is all you need. Slice it up and serve it alongside for pure dipping bliss.
- Roasted Vegetables: A side of roasted asparagus, broccoli, or even some Brussels sprouts adds extra nutrition and a nice textural contrast. Drizzle them with olive oil and a sprinkle of Parmesan!
For a More Elegant Dinner:
- Antipasto Platter: Kick off your meal with a small platter of olives, cured meats, and marinated artichoke hearts. It sets a sophisticated tone before the main event of the delish lasagna soup.
- A Glass of Red Wine: A medium-bodied red like a Chianti or a Merlot pairs beautifully with the rich flavors of the soup.
Honestly, the best thing to serve with it is whatever makes you and your family happy. For us, it’s always garlic bread and maybe a side of roasted zucchini. The simplicity allows the easy lasagna soup recipe to truly shine!
Top Tips for Perfecting Your Lasagna Soup
I’ve made this best lasagna soup recipe countless times, and along the way, I’ve picked up a few tricks and learned from my own kitchen mishaps. Here are my go-to tips for making your lasagna soup absolutely phenomenal:
Meat Matters:
- Brown it Well: Don’t rush browning your ground meat. Those lovely browned bits at the bottom of the pot? They’re pure flavor bombs! Scrape them up as you add liquids.
- Drain the Fat: Unless you’re using extremely lean ground meat, always drain off excess fat after browning. This prevents your soup from being greasy and heavy.
Flavor Building:
- Don’t Skimp on Aromatics: The onion and garlic are the foundation of your flavor. Give them enough time to soften and become fragrant.
- Herbs Need Time: Let those dried herbs (oregano, basil) cook with the aromatics for a minute before adding liquids. This “blooming” step brings out their full flavor potential.
- Good Quality Tomatoes: I’m a big believer in using good quality crushed tomatoes. San Marzano tomatoes, if you can find them, truly make a difference in the sweetness and depth of the soup.
Pasta Perfection:
- Don’t Overcook: This is probably the most crucial tip! Overcooked pasta gets mushy, and nobody wants that. Cook your lasagna noodles until just al dente. They’ll continue to absorb liquid and soften slightly as the soup sits.
- Stir Often: When the pasta is cooking, give the soup a good stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot or to each other.
- Broken Noodles: Snap the noodles into varying sizes (1-2 inches) for a more rustic feel. It’s totally okay if they’re not perfectly uniform!
Creaminess & Seasoning:
- Heavy Cream is Key: That splash of heavy cream at the end? It adds a luxurious richness and a beautiful, velvety texture that really brings this creamy lasagna soup recipe together. Don’t skip it!
- Taste and Adjust: Always taste your soup before serving and adjust the seasonings. It’s amazing what a little extra salt or a grind of fresh black pepper can do. Sometimes, a tiny splash of red wine vinegar can brighten the flavors too!
Cheese Topping Mastery:
- Fresh Herbs: Use fresh parsley and basil in your ricotta mixture. The vibrant flavor and color are unmatched by dried herbs here.
- Mix Well: Make sure your ricotta mixture is thoroughly combined. You want a consistent, creamy topping for each bowl.
Trust me on these tips, they’ll take your quick lasagna soup from great to absolutely unforgettable!
Storing and Reheating Tips
One of the best things about this meal prep lasagna soup is how wonderfully it stores and reheats. It’s fantastic for leftovers, sometimes even better the next day when all those flavors have had more time to mingle!
Refrigerator Storage:
- Separate the Cheese: If you’re planning on leftovers, I highly recommend storing the soup and the creamy ricotta topping separately. This prevents the ricotta from getting absorbed into the soup or becoming watery when reheating.
- Airtight Container: Transfer the cooled soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Store the leftover ricotta topping in its own small airtight container.
- Pasta Texture: Keep in mind that the pasta will continue to absorb liquid as it sits. The soup might thicken a bit, which is totally normal. If it gets too thick for your liking, you can always thin it out with a splash of broth or water when reheating.
Freezer Instructions:
- Soup Only: This soup freezes remarkably well, *without* the ricotta topping. The dairy in the ricotta can sometimes separate or become grainy after freezing and thawing.
- Cool Completely: Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Removing as much air as possible helps prevent freezer burn.
- Duration: It will keep well in the freezer for up to 3 months.
- Thawing: When you’re ready to enjoy it, thaw the soup overnight in the refrigerator.
Reheating Methods:
- Stovetop (Best Method): Gently reheat the soup in a pot over medium-low heat, stirring occasionally, until it’s hot throughout. If it’s too thick, add a little extra broth or water to reach your desired consistency.
- Microwave: For individual servings, reheat in a microwave-safe bowl, stirring halfway through, until piping hot. Again, add a splash of liquid if needed.
- Add Cheese Fresh: No matter how you reheat, always add a fresh dollop of the creamy ricotta topping just before serving. It makes all the difference!
This make-ahead lasagna soup is genuinely one of my favorite dishes for meal prep because it tastes just as good, if not better, the next day!
Frequently Asked Questions
Final Thoughts
Honestly, this ultimate lasagna soup is more than just a recipe; it’s become a comforting tradition in our home. It’s the perfect answer to those busy weeknights when you’re craving something deeply satisfying and flavorful, but time is just not on your side. The way all those beloved lasagna flavors come together in one pot, ready to be ladled into a warm bowl, truly fills my heart (and my belly!). It’s hearty, it’s cheesy, it’s tomato-rich, and it’s packed with so much personality. I truly hope it brings as much joy and ease to your kitchen as it has to mine. If you loved this, you might also enjoy my One-Pot Marinara Pasta or Creamy Tomato Gnocchi – they share that same comforting, minimal-fuss vibe!
Can’t wait to hear how yours turns out! Don’t be shy – please leave a comment below with your thoughts, questions, or any fun variations you tried. Happy cooking!
lasagna soup
Ingredients
Main Ingredients
- 1 pound hot Italian sausage casings removed
- 1 pound ground beef
- 2 small onions chopped into 0.5 inch pieces, about 2 cups
- 4 cloves garlic minced
- 2 tablespoons Italian seasoning
- 0.75 teaspoons crushed red pepper flakes adjust to taste
- 6 ounces tomato paste
- 29 ounces diced tomatoes with garlic two 14.5 oz cans, fire-roasted if available
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 7 ounces mafalda pasta or another curly pasta
- 8 ounces ricotta cheese about 1 cup
- 2 ounces Parmesan cheese freshly grated, about 0.5 cup
- 2 ounces Mozzarella cheese freshly shredded, about 0.5 cup
Instructions
Preparation Steps
- In a large soup pot or Dutch oven, cook and crumble the hot sausage and ground beef over medium-high heat until browned.
- Add the chopped onions and minced garlic to the meat. Sprinkle with Italian seasoning and crushed red pepper flakes. Cook until onions are softened.
- Stir in the tomato paste, diced tomatoes with garlic, chicken broth, kosher salt, and freshly ground black pepper. Bring the soup to a simmer over high heat.
- Once simmering, reduce the heat to medium-high and add the mafalda pasta. Cook, stirring occasionally, until the pasta is tender, about 8 to 10 minutes.
- While the pasta cooks, combine ricotta, Parmesan, and Mozzarella cheeses in a small bowl.
- Remove the soup from heat once the noodles are tender but still slightly chewy. Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.
