Lasagna Soup is like all the cozy, cheesy goodness of traditional lasagna but in a warm, comforting bowl of soup. It’s filled with tender noodles, rich tomato broth, ground meat, and lots of melty cheese that you’d expect in a classic lasagna, but easier to serve and share. This soup brings together familiar flavors in a new, fun way that’s perfect for cooler days.
I love making this soup because it’s so quick to pull together, and it always makes the house smell amazing. When I’m in a hurry but still want something hearty and satisfying, this dish is my go-to. Adding fresh basil and a sprinkle of Parmesan on top makes it feel extra special, like you’re eating your favorite Italian dinner without the fuss of layering and baking.
One of my favorite ways to serve this soup is with some crunchy garlic bread on the side—perfect for dipping and soaking up every last bit of the sauce. It’s a crowd-pleaser, too, which makes it great for family dinners or casual get-togethers. I think you’ll find that this lasagna soup quickly becomes one of those recipes you want to make again and again because it’s so comforting and easy to enjoy.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Both add great flavor and texture. I like Italian sausage for a bit of spice, but ground turkey or chicken works well for a lighter version.
Cheese ravioli or mini lasagna noodles: Ravioli speeds things up since it’s already filled and soft. If you want, regular lasagna noodles broken into pieces are perfect too.
Ricotta, mozzarella, and Parmesan cheese: These cheeses give the soup its creamy, cheesy feel. If you’re dairy-free, try plant-based cheese alternatives or omit ricotta for a lighter soup.
Crushed and diced tomatoes: They create a rich, hearty base. You can use all crushed tomatoes if you want a smoother texture, or all diced for more tomato chunks.
How Do You Get the Best Flavor from Browning Meat and Building the Soup Base?
Browning your meat properly adds deep flavor to the soup. Here’s what helps:
- Heat the oil in your pot before adding meat.
- Cook meat without crowding the pot for better browning.
- Drain excess fat to avoid greasy broth.
- Add onions and garlic after browning to soften and release aroma.
- Simmer the broth with tomatoes and herbs to let flavors blend well.
Taking these steps makes a big difference in the final taste of your lasagna soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the meat and simmering the soup all in one place.
- Wooden spoon or silicone spatula – helps you stir the soup and break up the meat without scratching your pot.
- Measuring cups and spoons – to keep your ingredients balanced and tasty.
- Cheese grater – handy for fresh Parmesan to sprinkle on top.
- Ladle – for serving the soup easily and neatly.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a bit of spice and extra flavor.
- Add chopped spinach or kale in the last few minutes for a boost of green and nutrition.
- Try using gluten-free or whole wheat pasta to suit your dietary needs.
- Mix in some red pepper flakes or a dash of hot sauce for extra heat if you like it spicy.
How to Make Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or vegetable broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 ounces cheese ravioli or mini lasagna noodles
For The Cheese Mixture and Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25-30 minutes cooking time, so you can have a delicious bowl on the table in under 40 minutes.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook it until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain any extra fat if needed. Then stir in the chopped onion and garlic, cooking for another 2-3 minutes until the onion becomes translucent and fragrant.
2. Add Broth, Tomatoes, and Seasonings:
Pour in the beef broth, crushed tomatoes, and diced tomatoes. Stir in the dried basil, oregano, crushed red pepper flakes (if you want a little heat), and salt and pepper to taste. Bring this mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes so the flavors come together.
3. Cook the Pasta and Prepare Cheese Topping:
Add your cheese ravioli or broken lasagna noodles to the pot. Cook until the pasta is tender, which should take about 5-7 minutes. While the pasta cooks, combine the ricotta, mozzarella, and Parmesan cheeses in a small bowl to make a creamy cheese mixture.
4. Serve and Enjoy:
Ladle the soup into bowls and spoon a dollop of the cheese mixture on top of each serving. Sprinkle with chopped fresh basil and additional Parmesan cheese if you like. Serve warm with garlic bread or a fresh side salad for a cozy meal everyone will love.
Can I Use Frozen Ravioli or Noodles in This Soup?
Yes! Just make sure to add frozen ravioli or noodles directly to the simmering soup and cook a few minutes longer than fresh pasta, until tender and heated through.
Can I Make Lasagna Soup Ahead of Time?
Definitely! Prepare the soup up to the point before adding pasta, then refrigerate for up to 3 days. Add the pasta and cheese topping when reheating to keep everything fresh and tasty.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Substitute Ground Beef with Something Else?
Yes! Ground turkey, chicken, or Italian sausage all work great depending on your flavor preference and diet. Just brown it the same way as the beef before adding other ingredients.
