Classic Lasagna Soup brings all the comforting flavors of traditional lasagna into a warm, hearty bowl. You get layers of rich tomato sauce, tender pasta, seasoned ground meat, and a creamy cheese blend—just like the real deal but ready in a fraction of the time. The mix of tender noodles and bubbly melted cheese on each spoonful feels like a big, cozy hug on a chilly day.
I love making this soup when I want all the goodness of lasagna without the fuss of baking a whole dish. It’s a great weeknight meal that always feels special. I usually add a sprinkle of fresh basil or some crunchy garlic bread on the side to make it even better. It warms me up and fills the house with the best smells.
This soup is perfect for sharing with family or friends, whether you’re gathering around the table or just enjoying a quick dinner together. I find it’s one of those recipes people keep asking for over and over because it’s simple, comforting, and hits all the right notes. Plus, there’s nothing like ending the day with a bowl full of your favorite lasagna flavors in soup form!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, adding rich flavor and texture. For a lighter option, you can swap for ground turkey or chicken. Vegetarian? Use lentils or chopped mushrooms for a meaty feel.
Lasagna Noodles: I like using broken lasagna noodles because they mimic the layers of lasagna. If you don’t have them, any small pasta like penne or rigatoni works well. Just break them into bite-sized pieces.
Ricotta and Cheeses: The mix of ricotta, mozzarella, and Parmesan brings that creamy, cheesy lasagna taste. If you don’t have ricotta, cottage cheese can be a good substitute. Use pre-shredded mozzarella to save time.
Beef Broth & Tomatoes: The broth adds depth, while crushed tomatoes give the soup its classic tomato base. If you want more veggies, add some chopped carrots or celery when cooking the onions.
How Do You Get the Perfect Texture for the Pasta in Lasagna Soup?
The pasta needs to cook just right—tender but not mushy. Here’s how I do it:
- Wait to add the pasta until after the broth and sauce have simmered, so the flavors build first.
- Use enough liquid so the pasta can cook without sticking or clumping.
- Stir the soup occasionally as the pasta cooks to keep it separated.
- Cook pasta just until al dente, since it will soak up more liquid if you let it sit.
- If you plan to store leftovers, undercook the noodles slightly or store pasta and soup separately.
Equipment You’ll Need
- Large soup pot – I prefer a big pot so everything cooks evenly and you have plenty of space to stir.
- Measuring spoons and cups – for accurate portioning of seasonings and liquids to keep the flavors balanced.
- Wooden spoon or ladle – makes stirring and serving easy, especially when handling the noodles and cheese topping.
- Small mixing bowl – for combining the ricotta, mozzarella, and Parmesan cheeses to make that creamy topping.
Flavor Variations & Add-Ins
- Use ground turkey or vegan meat crumbles instead of beef for a leaner or plant-based version.
- Add chopped spinach or kale into the soup for extra greens and nutrients.
- Stir in crushed red pepper flakes or Italian herbs for a spicier or more herbaceous kick.
- For a cheesy twist, sprinkle additional mozzarella or provolone on top and broil briefly for a bubbly crust.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 2 teaspoons dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 8 ounces broken lasagna noodles (or any pasta broken into bite-sized pieces)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
Time You’ll Need
This recipe takes about 10 minutes of prep time and 25 minutes of cooking time, so you can enjoy a warm, comforting bowl of lasagna soup in about 35 minutes total.
Step-by-Step Instructions:
1. Brown the Beef and Cook the Veggies:
Start by heating olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon until it’s nicely browned—about 5 to 7 minutes. Then add the chopped onion and cook until soft, around 3 to 4 minutes. Toss in the minced garlic and cook for about 1 minute more until you can smell that lovely garlic aroma.
2. Build the Soup Base:
Pour in the beef broth, crushed tomatoes, and water. Stir in the Italian seasoning and crushed red pepper flakes if you like a little heat. Season with salt and pepper to taste. Bring everything to a boil, and then reduce to a simmer. Let the soup gently bubble for about 10 minutes so all the flavors can mix together beautifully.
3. Cook the Pasta:
Add the broken lasagna noodles to the pot. Cook according to package instructions—usually 8 to 10 minutes—until the noodles are tender but still have a little bite. Give the soup a stir now and then so the pasta doesn’t stick together.
4. Make the Cheese Blend and Serve:
While the pasta cooks, mix the ricotta, shredded mozzarella, and grated Parmesan cheese together in a small bowl. When your soup is ready, ladle it into bowls and spoon some of the cheesy mixture on top. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for a perfect finish.
5. Enjoy!
Serve your classic lasagna soup hot, and savor all those familiar lasagna flavors in a cozy, easy bowl of goodness.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents releasing excess water into the soup.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup as directed but slightly undercook the pasta to avoid it becoming mushy when reheated. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
What Are Good Substitutes for Ricotta Cheese?
If you don’t have ricotta, cottage cheese makes a great substitute in the cheese mixture. Another option is cream cheese for a richer, creamier topping. Just make sure to mix it well with the shredded cheeses.
How Should I Store Leftover Lasagna Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some broth, so reheat on the stove with a little extra broth or water to loosen the soup.
