Quick Lasagna Soup is like getting all the cozy, cheesy goodness of classic lasagna but in a warm, comforting bowl of soup. It has hearty ground beef, layers of rich tomato sauce, tender noodles, and melty cheese swirled right in. It’s an easy way to enjoy lasagna flavors without the wait or fuss of baking a whole casserole.
I love making this soup when I want something satisfying and simple. It comes together fast, which is perfect for busy weeknights. I often sneak in extra garlic and herbs to give it a little punch, and I always add a handful of fresh basil at the end to brighten it up. It feels like a big hug in a bowl—just what I need to chase away the chill or wrap up a long day.
My favorite way to serve it is with a slice of crusty bread for dipping. Sometimes I top it with a sprinkle of extra parmesan and a dollop of ricotta if I’m feeling fancy. It’s also a big hit with kids because it’s familiar and cheesy but with that fun soup twist. Quick, comforting, and delicious—this soup checks all the boxes in my book!
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Key Ingredients & Substitutions
Ground Beef: This adds rich, meaty flavor that’s the base of the soup. If you want a lighter option, try ground turkey or Italian sausage for a spicier kick.
Tomatoes & Tomato Paste: These give the soup its deep, tangy flavor. If fresh tomatoes are available, you can use those instead of canned. Tomato paste helps thicken and deepen the taste.
Lasagna Noodles: Breaking lasagna noodles into bits is great for this soup. If you can’t find them, use broken mafaldine or even broken spaghetti strands as a substitute.
Ricotta & Mozzarella Cheese: Ricotta gives creamy richness, while mozzarella melts beautifully on top. You can swap ricotta with cottage cheese if you want a lighter creaminess, and any mild melting cheese works for mozzarella.
How Do You Get the Pasta Perfectly Tender in the Soup?
Cooking pasta directly in soup can be tricky—it can get mushy if overcooked. Here’s how I make sure the noodles stay just right:
- Wait to add pasta until the soup has simmered for about 10 minutes, letting flavors combine first.
- Break the noodles into bite-sized pieces so they cook evenly and fit nicely in spoonfuls.
- Cook pasta in the simmering soup uncovered, stirring occasionally to prevent sticking.
- Test pasta early to avoid overcooking—lasagna noodles cook quickly once added.
- If you want, cook pasta separately and add it to bowls right before serving to keep it firm.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon – great for stirring the meat and sauce without scratching your pot.
- Knife and cutting board – you’ll need these to chop onions, garlic, and herbs easily.
- Measuring cups and spoons – to keep your broth, spices, and tomato paste accurate.
- Ladle – helps serve the soup neatly and with the right amount of broth.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more seasoned flavor.
- Add chopped spinach or kale at the end for a boost of color and nutrients.
- Stir in a pinch of red pepper flakes if you like a little heat in your soup.
- Use fresh basil instead of dried for a bright, fresh taste when garnishing.
Quick Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups (1.4 L) beef broth (or chicken/vegetable broth)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 6 oz (170 g) broken lasagna noodles or mafaldine pasta
For the Topping:
- 1/2 cup (120 g) ricotta cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
Optional:
- Olive oil for cooking
Time You’ll Need
This recipe takes about 10 minutes of prep and 20-25 minutes cooking time. So in around 30-35 minutes, you’ll have a hearty, cheesy lasagna soup ready to enjoy—the perfect quick meal!
Step-by-Step Instructions:
1. Cook the Aromatics and Beef
Heat a drizzle of olive oil (if using) in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Then add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, around 5-7 minutes. Drain excess fat if you wish.
2. Build the Soup Base
Stir in tomato paste and cook for 1 minute. Add diced tomatoes (with juice), tomato sauce, broth, dried basil, dried oregano, salt, and pepper. Stir well to combine.
3. Simmer and Add Pasta
Bring soup to a boil, then reduce heat and simmer for 10 minutes to let flavors meld. Break lasagna noodles into bite-sized pieces and add to the pot. Cook uncovered until noodles are al dente, about 8-10 minutes, stirring occasionally.
4. Serve and Garnish
Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese, then sprinkle mozzarella and Parmesan on top. Garnish with freshly chopped parsley or basil and a little black pepper.
5. Enjoy!
Serve hot with crusty or garlic bread on the side to soak up the delicious broth. Enjoy your warm, cheesy bowl of Quick Lasagna Soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave to speed things up. This helps the beef cook evenly and prevents steaming instead of browning.
Can I Make Quick Lasagna Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting for a few hours. Store soup and pasta separately if possible to avoid soggy noodles. Reheat gently on the stovetop, adding a splash of broth if needed.
What Can I Substitute for Lasagna Noodles?
You can use any short pasta like broken mafaldine, rotini, or even broken spaghetti. Just adjust the cooking time to make sure the pasta is al dente and not overcooked.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through. If the soup thickens too much, add a little broth or water to loosen it up.
