Quick Lasagna Soup is like all the good stuff from classic lasagna, but cozy and spoon-ready in a bowl. It’s packed with tender ground meat, tomatoes, a mix of Italian herbs, and cheesy pockets that remind you of ricotta and mozzarella, all swirled together in a warm, tomatoey broth.
I love making this soup when I want the taste of lasagna without spending hours layering pasta and waiting for it to bake. It comes together fast and still feels special, like a comforting hug in a bowl. I usually throw in some extra fresh basil on top because it adds such a nice fresh touch each time.
When I serve this soup, I like to have crusty bread ready for dipping—it’s perfect to soak up every last bit of that cheesy, savory broth. Plus, it’s a great meal to share with friends or family on a chilly evening. Everyone always asks for seconds, and I never mind because it’s just that good!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: These give the soup its meaty, rich flavor. If you want to keep things lighter, ground turkey or chicken work well too. For a vegetarian option, try lentils or plant-based meat crumbles.
Lasagna Noodles: Breaking these into bite-size pieces blends the pasta nicely into the soup. You can substitute with broken rotini or penne if you don’t have lasagna noodles.
Ricotta and Mozzarella Cheese: Ricotta adds creamy texture while mozzarella brings gooey meltiness. If you prefer, you can use cottage cheese or cream cheese for the creamy part and provolone or fontina instead of mozzarella.
Fresh Spinach: This adds a fresh, bright element. You can swap with kale or chard if you like, just add them a bit earlier to give them time to soften.
How Do You Cook the Noodles Perfectly Without Them Getting Mushy?
Cooking pasta directly in soup can be tricky because it may become too soft. Here’s what helps:
- Break noodles into smaller pieces to cook evenly.
- Keep the soup simmering gently, not boiling hard, to avoid overcooking.
- Cook noodles just until tender; they should still hold their shape.
- Serve the soup soon after cooking noodles, or cook noodles separately and add when serving to keep texture.
Following these tips keeps your lasagna soup deliciously hearty without mushy pasta stealing the show!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the meat, simmering the soup, and boiling noodles all in one pot.
- Wooden spoon – helps you stir the soup and break up the meat without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter protein option that still delivers great flavor.
- Add mushrooms or bell peppers with the onions for extra veggies and texture.
- Swap ricotta for cottage cheese for a lighter, slightly tangier creamy touch.
- Stir in fresh basil or a pinch of red pepper flakes right before serving to boost freshness and heat.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for subtle heat)
- 4 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 8 ounces dried lasagna noodles, broken into bite-size pieces
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach leaves
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves or chopped parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend most of the time browning the meat, simmering the soup, and cooking the noodles all in one pot. It’s quick to make and perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Cook the Meat and Veggies:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5 to 7 minutes. Add the chopped onion and cook until it softens, around 3 to 4 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using), cooking for another minute until fragrant.
2. Add Broth, Tomatoes, and Noodles:
Pour in the crushed tomatoes and broth, stirring to combine. Bring the soup to a gentle simmer. Add the broken lasagna noodles and cook uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
3. Finish with Spinach and Cheese:
Stir in the fresh spinach leaves and cook for just about a minute until they wilt. Season the soup with salt and pepper to taste. When serving, scoop a spoonful of ricotta cheese into each bowl and sprinkle with shredded mozzarella. Garnish with fresh basil or parsley if you like.
4. Serve and Enjoy:
Ladle the hot soup into bowls and serve with crusty bread on the side for dipping. This soup is warm, satisfying, and full of classic lasagna flavors made simple and fast!
Can I Use Frozen Meat for This Soup?
Yes! Just make sure to thaw the ground beef or sausage completely before cooking. Thaw in the fridge overnight or use the quick-thaw method by sealing it in a plastic bag and submerging in cold water for about an hour. This helps it cook evenly and safely.
Can I Make This Soup Vegetarian?
Absolutely! Replace the meat with plant-based crumbles, lentils, or extra veggies like mushrooms and zucchini. Use vegetable broth instead of beef or chicken broth for a full vegetarian version.
How Can I Store Leftovers?
Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the noodles soak up too much broth, stir in a bit of extra broth or water when reheating.
Can I Prepare This Soup Ahead of Time?
Yes! Prepare the full soup but hold off on adding the fresh spinach and cheese until just before serving. This keeps the greens vibrant and the cheese fresh.
