Easy Homemade Lasagna Soup Recipe

If you love classic lasagna but don’t always have the time or patience to layer noodles, sauce, and cheese, then you’ll fall head over heels for this Lasagna Soup. This recipe has all the rich flavors of traditional lasagna—savory ground beef, aromatic tomato sauce, tender pasta, and gooey melted cheese—but served up in a cozy bowl of soup that’s ready in under an hour. Think of it as lasagna’s easier, fuss-free cousin.

The beauty of lasagna soup is how comforting and versatile it is. On busy weeknights, you can whip it up quickly in one pot. When hosting family or friends, it makes a hearty, crowd-pleasing meal that pairs beautifully with a loaf of crusty bread or a crisp green salad.

Another reason I love this dish is its flexibility. Whether you prefer beef, sausage, or even a vegetarian version, the base broth and seasonings can adapt to your taste. It also reheats well, making it a fantastic meal prep option.

If lasagna is your comfort food love language, this soup will quickly become your new favorite. Cozy, cheesy, and full of flavor—Lasagna Soup is the ultimate comfort in a bowl.

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What Makes This Lasagna Soup Special?

• All the classic lasagna flavors without the layers – Skip the baking and still enjoy the cheesy, tomato-rich goodness.

• One-pot recipe – Less cleanup and more time enjoying dinner.

• Ready in under an hour – Perfect for weeknights when you need something hearty fast.

• Customizable to your tastes – Use beef, sausage, turkey, or go vegetarian.

• Cheesy topping that melts right in your bowl – Just like the best part of lasagna, but easier.

This soup saves you time while still giving you that rich, slow-cooked taste. It’s also family-friendly—kids love the cheesy topping, and adults appreciate how satisfying it is.

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Ingredient Notes

Here’s what you’ll need and why each ingredient matters:

• Ground beef (or Italian sausage): Adds rich flavor. You can substitute with ground turkey or chicken for a lighter option.

• Onion and garlic: Classic aromatics that build the flavor base.

• Crushed tomatoes + tomato paste: Creates the bold tomato broth. If you prefer a slightly sweet flavor, use fire-roasted tomatoes.

• Chicken or beef broth: Adds depth. Vegetable broth works for a vegetarian version.

• Italian seasoning + red pepper flakes: Brings that signature Italian flavor and a touch of spice.

• Pasta (mafalda, rotini, or broken lasagna noodles): The fun part—choose a shape that holds up well in soup.

• Mozzarella, ricotta, and Parmesan cheese: The cheesy trio that gives the soup its lasagna feel. If ricotta isn’t available, cottage cheese works too.

• Olive oil: For sautéing and adding richness.

• Salt and pepper: Always to taste.

Special equipment: A heavy-bottomed pot or Dutch oven works best for even cooking.

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How To Make Lasagna Soup

1. Brown the meat: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound of ground beef (or sausage) and cook until browned, about 5–6 minutes. Drain excess fat.

2. Sauté aromatics: Add 1 chopped onion and 3 cloves minced garlic. Cook until fragrant and softened, about 3 minutes.

3. Add seasonings and tomato base: Stir in 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Cook for 1 minute to deepen the flavor.

4. Simmer the broth: Pour in 1 can (28 oz) crushed tomatoes and 4 cups beef broth. Stir well, bring to a boil, then reduce to a gentle simmer. Cook for 20 minutes to blend flavors.

5. Cook the pasta: Add 8 ounces of pasta. Cook uncovered, stirring occasionally, until al dente (check package time, usually 8–10 minutes).

6. Finish with cheese: In each serving bowl, add a dollop of ricotta, sprinkle mozzarella, and dust with Parmesan. Ladle the hot soup over the cheese so it melts into gooey deliciousness.

Tip: If storing leftovers, cook the pasta separately so it doesn’t soak up too much broth.

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Storage Options

• Room temperature: Let soup cool no more than 2 hours before refrigerating.

• Refrigerator: Store in an airtight container for up to 4 days. Keep pasta separate if possible.

• Freezer: Freeze soup (without pasta) for up to 3 months. Add fresh pasta when reheating.

• Reheating: Warm gently on the stove over medium heat or in the microwave. Add broth if it has thickened too much.

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Variations and Substitutions

• Vegetarian version: Skip the meat and add zucchini, mushrooms, or lentils.

• Creamy twist: Stir in ½ cup heavy cream or mascarpone for a rich, velvety broth.

• Spicy version: Use hot Italian sausage and extra chili flakes.

• Low-carb option: Swap pasta for zucchini noodles or spaghetti squash.

• Seasonal version: Add spinach or kale in the last few minutes of cooking.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Prepare the soup base and refrigerate for up to 2 days. Cook pasta fresh when ready to serve.

2. What pasta works best for lasagna soup?
Mafalda pasta (mini lasagna noodles) is perfect, but rotini, bowties, or even broken lasagna noodles work.

3. How do I prevent soggy pasta in leftovers?
Cook pasta separately and add to each bowl before serving. Store soup without pasta for best results.

4. Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken makes the soup lighter but still flavorful.

5. Can I freeze lasagna soup with cheese?
Freeze the soup base only. Add cheese fresh when serving for the best texture.

6. My soup tastes too acidic. What can I do?
Add ½ teaspoon sugar or a splash of cream to balance the acidity.

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Conclusion

Lasagna Soup is everything you love about lasagna made easy in one cozy pot. With bold flavors, cheesy goodness, and flexible ingredients, it’s a dish that can brighten up any dinner table. Whether you make it for a weeknight meal or a family gathering, this recipe is sure to become a staple in your kitchen.

Try it, share it, and don’t forget to ladle on that extra cheese—it’s the best part!

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