Lasagna soup brings all the warmth and comfort of traditional lasagna but with a simpler, quicker twist. Perfect for chilly evenings, this soup combines rich flavors with an easy, one-pot cooking method that saves you time without sacrificing taste. You’ll get to enjoy the savory layers of meat, cheese, and pasta in every spoonful, with much less fuss than making a full lasagna.
This recipe is a fantastic option when you’re craving Italian comfort food but want something a little lighter and easier to digest. The broth adds a nice twist to the dish, making it both hearty and refreshing. Plus, the creamy blend of cheeses melts into the broth, creating a delicious, creamy texture that’s absolutely irresistible.
Whether you’re making dinner for the family or meal-prepping for the week, lasagna soup is a versatile and satisfying meal that everyone will enjoy. It’s rich, filling, and incredibly easy to make, so it’s bound to become a favorite in your weekly meal rotation.
How to Make Lasagna Soup
Ingredients:
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
4 cups beef or chicken broth
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 cup pasta sauce
6 oz lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Directions:
Cook the Meat
Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it apart with a spoon as it cooks. Cook until browned, and drain excess fat if needed.
Add the Aromatics
Stir in diced onion and garlic, cooking for 2-3 minutes until softened. Season with basil, oregano, crushed red pepper flakes (if using), salt, and pepper.
Build the Soup Base
Pour in the broth, tomato sauce, diced tomatoes, and pasta sauce. Stir everything together, and bring it to a simmer.
Cook the Noodles
Add the broken lasagna noodles to the soup, stirring occasionally to prevent sticking. Let them cook for 10-12 minutes or until tender.
Add the Cheese
In a small bowl, combine ricotta, mozzarella, and Parmesan. Drop spoonfuls of the cheese mixture into the soup, stirring gently to let it melt into the broth.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley for a pop of color and flavor.
How to Serve Lasagna Soup
Serve this lasagna soup hot, straight from the pot, for a cozy, filling meal. Pair it with crusty bread or a simple side salad for a complete dinner. For an extra touch, sprinkle some more mozzarella or Parmesan on top just before serving to make it even cheesier. A sprinkle of fresh herbs like basil or parsley adds a nice freshness to the rich flavors.
This Cozy Lasagna Soup will bring warmth and comfort to your table, making every bite feel like a comforting hug in a bowl. Enjoy!
Print Lasagna Soup Recipe
Ingredients
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
4 cups beef or chicken broth
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 cup pasta sauce
6 oz lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
Cook the Meat
Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it apart with a spoon as it cooks. Cook until browned, and drain excess fat if needed.
Add the Aromatics
Stir in diced onion and garlic, cooking for 2-3 minutes until softened. Season with basil, oregano, crushed red pepper flakes (if using), salt, and pepper.
Build the Soup Base
Pour in the broth, tomato sauce, diced tomatoes, and pasta sauce. Stir everything together, and bring it to a simmer.
Cook the Noodles
Add the broken lasagna noodles to the soup, stirring occasionally to prevent sticking. Let them cook for 10-12 minutes or until tender.
Add the Cheese
In a small bowl, combine ricotta, mozzarella, and Parmesan. Drop spoonfuls of the cheese mixture into the soup, stirring gently to let it melt into the broth.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley for a pop of color and flavor.
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