Lasagna soup is like all the best parts of a classic lasagna but in a cozy, comforting bowl of soup. It’s filled with tender noodles, savory Italian sausage or ground beef, tangy tomato broth, and lots of melted cheese. You get that rich lasagna flavor with the warmth of a homemade soup, making it perfect for chilly nights or whenever you want a big hug from your food.
I love making lasagna soup because it’s quicker and easier than putting together a whole lasagna, but it still hits all the same cravings. One of my favorite things is stirring in plenty of fresh basil or a dollop of ricotta cheese just before serving—it really takes the soup up a notch. I also find that using plenty of garlic and a splash of red wine in the broth adds the flavor depth that makes you want seconds.
Whenever I serve this soup, I like to pair it with some crusty bread or garlic toast for dipping into all that cheesy, tomato goodness. It’s always a winner with friends and family because it’s warm, filling, and easy to share. If you love hearty dinners that feel homemade but don’t take forever, this lasagna soup is definitely one to keep in your recipe box.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Ground beef or Italian sausage: I like Italian sausage for more flavor, but lean ground beef works well too. For a lighter option, try ground turkey or chicken.
Basil and oregano: These herbs give that classic Italian touch. If fresh herbs aren’t available, dried versions are fine. You can adjust amounts to your taste.
Pasta: Bowtie pasta (farfalle) is perfect here, but broken lasagna noodles or other small pasta shapes like elbow macaroni work great. Just watch the cooking time, so pasta doesn’t get mushy.
Cheeses: Ricotta adds creaminess when dolloped on top, and mozzarella melts beautifully in the soup. Parmesan adds a salty kick. If you want a lighter cheese, try part-skim mozzarella or skip the ricotta.
How Do You Keep the Pasta from Getting Too Soft in Lasagna Soup?
Pasta can quickly turn mushy in soup if overcooked. Here’s how I avoid that:
- Cook pasta in the soup for just the recommended time on the package, usually 8-10 minutes.
- If you’re not serving immediately, cook pasta separately and add it when you’re ready to eat. That keeps it from soaking up too much liquid.
- If the soup thickens too much after the pasta is added, simply stir in some extra broth or water to loosen it up.
By timing pasta cooking carefully and adding liquid when needed, your soup keeps a perfect texture every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon – great for stirring the meat and sauce without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and herbs quick and easy.
- Measuring cups and spoons – to keep your broth and spices just right.
- Colander – handy if you choose to cook pasta separately to keep it from getting mushy.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more flavorful soup.
- Add chopped spinach or kale near the end for a boost of greens and color.
- Mix in mushrooms for extra texture and a mild earthiness.
- Use a mix of mozzarella and provolone cheeses for a meltier, richer finish.
How to Make Lasagna Soup?
Ingredients You’ll Need:
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 8 ounces farfalle pasta (bowtie pasta) or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Time Needed
This lasagna soup takes about 10 minutes to prep and around 30 minutes to cook, for a total time of about 40 minutes. It’s a quick and hearty meal perfect for weeknights.
Step-by-Step Instructions:
1. Brown the Meat
Heat a large pot or Dutch oven over medium heat. Add the ground beef or Italian sausage and cook, breaking it apart with a spoon, until browned. Drain any excess fat if needed.
2. Cook the Vegetables and Tomato Paste
Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and fragrant, about 4-5 minutes. Stir in the tomato paste and cook for another minute to bring out its flavor.
3. Add Liquids and Seasonings
Pour in the crushed tomatoes and beef broth. Stir in dried basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes to develop the flavors.
4. Cook the Pasta
Add the farfalle pasta or broken lasagna noodles to the pot. Cook according to package directions, usually 8-10 minutes, until al dente. If the soup thickens too much, add a little more broth or water.
5. Serve with Cheese and Garnish
Remove the soup from heat. Ladle it into bowls and top each serving with a spoonful of ricotta cheese. Sprinkle shredded mozzarella and grated Parmesan on top, then garnish with fresh basil or parsley. Serve hot with crusty bread or garlic toast.
Can I Use Frozen Meat for This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker results to ensure even cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding pasta. Refrigerate it for up to 2 days, then cook the pasta fresh when reheating to avoid mushiness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the soup if it has thickened.
Can I Substitute the Pasta?
Yes! Farfalle works great, but you can also use broken lasagna noodles, elbow macaroni, or small shells. Just adjust cooking times according to the pasta you choose.
