Lasagna Soup Recipe
Lasagna Soup Recipe is the cozy, cheesy solution to chilly nights when you crave Italian comfort in a bowl—no oven, minimal fuss, maximum flavor that the whole family will adore.
Full Recipe Introduction
Think of all your favorite lasagna components—rich tomatoes, savory ground beef, oozy cheeses, tender noodles—then swirl them into a steaming pot of golden broth. This one-pot Lasagna Soup Recipe feels like Italian comfort food at its finest, and it’s ready in under an hour. I first stumbled on this recipe during a blustery November afternoon when our pantry was low but our cravings were sky-high. By swapping layers of pasta for broken noodles in a fragrant tomato base, you get all those classic flavors without hauling out the baking dish. It’s perfect for busy weeknights, casual Sunday dinners, or whenever you need a hug in a bowl.
Why You’ll Love This Recipe (H2)
- No oven needed—just one pot on the stove
- Ready in about 45 minutes from start to finish
- Uses pantry staples: tomatoes, broth, noodles
- Hearty ground beef (or turkey) for protein-packed comfort
- Velvety ricotta and mozzarella swirled right in
- Family-friendly—kids and picky eaters approve
- Freezer-friendly: stash leftovers for busy days
- Customizable with extra veggies or spice
Ingredients (H2)
• 1 pound lean ground beef (or ground turkey)
• 1 tablespoon olive oil (extra-virgin for flavor)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth (or chicken broth)
• 1 (28-ounce) can crushed tomatoes (look for San Marzano style)
• 1 (14.5-ounce) can diced tomatoes with basil
• 2 teaspoons dried Italian seasoning (oregano, basil, thyme blend)
• ½ teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly cracked black pepper, to taste
• 8 lasagna noodles, broken into 2-inch pieces (no-boil noodles work too)
• 1 cup whole-milk ricotta cheese (adds silky creaminess)
• ½ cup shredded mozzarella cheese (more for topping, if you like)
• ¼ cup grated Parmesan cheese (for depth of flavor)
• Fresh basil leaves, torn (for garnish)
Tip: If you want a lighter twist, swap ricotta for part-skim cottage cheese, and choose ground turkey instead of beef.
Directions (H2)
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and a pinch of salt; cook until soft and translucent, about 4 minutes.
- Toss in the garlic and stir for 30 seconds—just until you catch that lovely aroma—then add the ground beef. Use a wooden spoon to break it up, browning until no pink remains. Drain any excess fat if needed.
- Pour in the beef broth along with both cans of tomatoes. Stir in Italian seasoning, red pepper flakes, and a generous grind of black pepper. Bring the mixture to a gentle boil.
- Once bubbling, add the broken lasagna noodles. Reduce heat to medium-low so the soup simmers. Stir occasionally to keep the noodles from sticking, about 12–15 minutes. You’ll see the broth thicken slightly as the pasta swells.
- Turn off the heat and spoon in dollops of ricotta, swirling gently to create dreamy ribbons of cheese. Sprinkle in mozzarella and Parmesan, then cover the pot for 2–3 minutes to let everything melt together.
- Taste and adjust seasoning—sometimes a tiny pinch of sugar balances the tomato’s acidity. If you prefer more bite, a few extra red pepper flakes are your friend.
- Ladle the soup into bowls, tearing fresh basil leaves over the top. A final drizzle of olive oil or a grating of extra Parmesan never hurts.
- Serve warm with crusty bread or garlic toast on the side—and prepare for happy sighs all around.
Servings & Timing (H2)
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 3 minutes (off the heat)
Total Time: 48 minutes
Variations (H2)
• Spicy Italian Sausage: Swap half the ground beef for crumbled spicy sausage.
• Turkey Twist: Use ground turkey and add a handful of chopped spinach at the end.
• Veggie-Loaded: Stir in diced zucchini, bell peppers, or mushrooms with the onions.
• Creamy Tomato Swirl: Finish with a swirl of heavy cream instead of ricotta.
• Gluten-Free: Use gluten-free lasagna noodles or broken rice noodles.
• Pesto Boost: Dollop basil pesto on each bowl for a fresh herbal punch.
Storage & Reheating (H2)
Store leftovers in airtight containers in the fridge for up to 3 days. To freeze, cool completely and transfer to freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge. Reheat on the stovetop over low heat, stirring in a splash of broth if the soup has thickened. For a quick fix, microwave single portions in 1-minute bursts, stirring in between.
Make-Ahead Advice: Cook the base (steps 1–4), cool, and freeze without the cheeses and noodles. When ready, reheat, add noodles and cheeses, then simmer until bubbly.
Notes (H2)
I learned that breaking the noodles into bite-size pieces keeps things cozy—you won’t need a fork and knife, just a big spoon! Brown the meat well for a deeper flavor, and don’t rush the simmer: those extra minutes let spices mingle. If the broth tastes too zesty, a teaspoon of honey tames the tomato tang. And honestly, tearing fresh basil right before serving brightens the whole bowl like sunshine after a storm.
FAQs (H2)
Q: Can I make this in a slow cooker?
A: Yes—you can brown the meat and veggies on the stove, then transfer everything (including tomatoes and broth) to a slow cooker; add noodles in the last hour on high.
Q: What if my noodles get too soft?
A: To avoid mushy pasta, add broken noodles just before you’re ready to eat, or cook them separately and stir in at serving time.
Q: Is there a vegetarian version?
A: Swap meat for crumbled tempeh or cooked lentils, use vegetable broth, and load up on peppers and mushrooms.
Q: Can I skip ricotta?
A: Sure—stir in a splash of cream or extra mozzarella for richness.
Q: How spicy is this soup?
A: It’s mild by default—just ½ teaspoon of red pepper flakes. Feel free to leave them out or double up if you love heat.
Q: Can I double the recipe?
A: Absolutely! Use a larger pot and monitor liquid levels—add broth or water if it seems too thick.
Q: What bread pairs best?
A: Crusty Italian bread or garlic focaccia for dipping in that cheesy broth.
Q: How do I make it quicker?
A: Use pre-chopped onion and garlic paste, and grab no-cook lasagna strips—then it’s practically ready when the teakettle whistles.
Conclusion (H2)
This Lasagna Soup Recipe brings all the warm, cheesy joy of your favorite Italian dinner without the layers or the oven time. It’s a simple, one-pot wonder that’s both cozy and family-friendly. Give it a whirl, then drop a comment below or tag me on Instagram—let’s keep the comfort food conversation going! For more cozy soups, check out my Classic Minestrone or Italian Wedding Soup recipes and subscribe for fresh, family-tested ideas every week.
Lasagna Soup Recipe
Ingredients
- 1 pound lean ground beef (or ground turkey)
- 1 tablespoon olive oil (extra-virgin for flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth (or chicken broth)
- 1 can (28-ounce) crushed tomatoes (San Marzano style)
- 1 can (14.5-ounce) diced tomatoes with basil
- 2 teaspoons dried Italian seasoning (oregano, basil, thyme blend)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- 8 lasagna noodles broken into 2-inch pieces (no-boil noodles work too)
- 1 cup whole-milk ricotta cheese adds silky creaminess
- 1/2 cup shredded mozzarella cheese more for topping, if you like
- 1/4 cup grated Parmesan cheese for depth of flavor
- Fresh basil leaves, torn for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and a pinch of salt; cook until soft and translucent, about 4 minutes.
- Toss in the garlic and stir for 30 seconds. Add the ground beef and brown until no pink remains. Drain any excess fat if needed.
- Pour in the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and simmer for about 12–15 minutes until the pasta is cooked and the broth thickens.
- Turn off the heat and stir in ricotta, mozzarella, and Parmesan cheese. Cover the pot for 2–3 minutes to melt the cheeses.
- Taste and adjust seasoning. Ladle the soup into bowls, top with torn basil leaves, and serve warm.
