Lasagna Soup

This lasagna soup gives you every layer of flavor from a classic lasagna, but in a cozy bowl you can make in 30 minutes. ♡

The trick is building a rich, meaty tomato broth and cooking broken lasagna noodles right in the pot so they soak up all that sauce. A spoonful of ricotta stirred into each bowl at the end creates that creamy lasagna filling effect without any of the layering work.

Grab your biggest pot and a box of lasagna noodles. Let’s make it together.

Ingredients

Lasagna Soup

• 1 lb ground beef (or Italian sausage)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• Fresh basil for garnish
• Salt and pepper to taste

Optional add-ins:

• Baby spinach
• Freshly grated parmesan
• Crusty bread for dipping
• A drizzle of good olive oil

How to Make Lasagna Soup

1. Brown. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking it up as it browns. Drain any excess fat.
2. Sauté. Add the onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Simmer. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Add Italian seasoning and red pepper flakes. Bring to a boil, then reduce to a simmer.
4. Cook. Add the broken lasagna noodles and cook for 10 to 12 minutes until the noodles are tender, stirring occasionally so they don’t stick together.
5. Serve. Ladle into bowls, top each with a generous spoonful of ricotta, a handful of mozzarella, and fresh basil leaves. The heat will melt the cheese perfectly.

Tips

• Break the lasagna noodles into rough, uneven pieces for the most authentic soup texture.
• Use Italian sausage instead of ground beef for extra seasoning built right in.
• Stir the pot every few minutes while the noodles cook so they don’t clump.
• Add a handful of baby spinach in the last 2 minutes of cooking for extra color and nutrients.
• This soup thickens as it sits. Add a splash of broth when reheating leftovers.

Variations

• Use turkey or chicken sausage for a lighter version.
• Make it vegetarian with crumbled plant-based meat and vegetable broth.
• Add a splash of heavy cream to the broth for a creamy tomato base.
• Use mini ravioli instead of broken lasagna noodles for a fun twist.
• Stir in pesto at the end for a basil-forward flavor.

FAQ

Lasagna Soup

All the flavors of lasagna in a quick, cozy soup with broken noodles, meaty tomato broth, and dollops of ricotta.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• - 1 lb ground beef
• - 1 tablespoon olive oil
• - 1 medium yellow onion diced
• - 4 cloves garlic minced
• - 1 can 28 oz crushed tomatoes
• - 1 can 14 oz diced tomatoes
• - 6 cups beef broth
• - 2 teaspoons Italian seasoning
• - 1/2 teaspoon red pepper flakes
• - 8 lasagna noodles broken into pieces
• - 1 cup ricotta cheese
• - 1 cup shredded mozzarella
• - Fresh basil
• - Salt and pepper to taste

Method

 

1. **Brown.** Cook ground beef in olive oil 5 to 6 minutes. Drain fat.
2. **Sauté.** Add onion 3 to 4 minutes, then garlic 30 seconds.
3. **Simmer.** Add tomatoes, broth, and seasonings. Bring to a boil then simmer.
4. **Cook.** Add broken lasagna noodles, cook 10 to 12 minutes until tender.
5. **Serve.** Top each bowl with ricotta, mozzarella, and fresh basil.

Notes

- Break noodles into rough pieces for best texture.
- Soup thickens as it sits, add broth when reheating.
- Store noodles separately if making ahead.

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