Easy Lasagna Soup
A quick and comforting one-pot version of classic lasagna, this Easy Lasagna Soup combines beef, tomatoes, and creamy cheese flavors ready in just 30 minutes.
I first made this lasagna-as-soup on a busy weeknight when I wanted all the cozy flavors of lasagna without the assembly or baking time. It hits the same savory notes — beef, tomatoes, Italian herbs, and creamy cheese — but comes together in one pot in about 30 minutes. If you like quick weeknight dinners or meals that taste like they simmered all day, this is for you. For more soup ideas when you’re planning a rotation, check out this collection of simple soup recipes.
Why you’ll love this dish
This recipe gives you lasagna flavor with less fuss. It’s fast, family-friendly, and forgiving: swap ground beef for Italian sausage for more spice, or use ricotta and mozzarella to get that familiar lasagna creaminess without the oven. It’s ideal for weeknights, casual dinner guests, or when you want leftovers that reheat well.
Reasons people search for this recipe: quick prep, budget-friendly ingredients, and a way to get lasagna’s textures (noodles, ricotta, melted mozzarella) without the layer-and-bake step.
How this recipe comes together
A short overview so you know what to expect before you start:
- Brown the meat with onion, add garlic for a toasted, aromatic base.
- Add crushed tomatoes and beef broth, then drop in broken lasagna noodles to simmer until tender.
- Finish by stirring in ricotta and some mozzarella for a creamy, cheesy finish. Top with remaining cheese and Parmesan at serving.
If you enjoy one-pot soups with a pasta finish, you might also like the flavor profile in this ginger garlic chicken noodle soup — different cuisine, same cozy-soup satisfaction.
Key Ingredients
- 1 lb ground beef or Italian sausage (for a spicier note, pick sausage)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth (can substitute chicken or vegetable broth)
- 8 oz uncooked lasagna noodles, broken into pieces (or use broken rigatoni/penne)
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese (whole-milk ricotta gives best creaminess)
- 1 cup shredded mozzarella cheese (divided)
- Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
Substitution notes: For a lighter version, use half ground turkey and low-sodium broth. To make gluten-free, swap in gluten-free lasagna noodles or a short gluten-free pasta. For vegetarian lasagna soup, brown mushrooms and use lentils in place of meat.
Step-by-step instructions
- Heat a large pot over medium. Add the ground beef or sausage and chopped onion. Cook, breaking up meat, until no longer pink and onions are soft (about 6–8 minutes). Drain excess fat if needed.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and beef broth. Stir in the broken lasagna noodles and Italian seasoning. Season with salt and pepper.
- Bring the pot to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for 15–20 minutes or until noodles are tender. Watch the pot so it doesn’t stick.
- Remove from heat and stir in the ricotta and half of the shredded mozzarella until combined and creamy.
- Ladle into bowls and top with the remaining mozzarella, a sprinkle of Parmesan, and fresh basil if you like. Serve hot.
Timing tip: If you plan to reheat leftovers, consider cooking the noodles 2–3 minutes less than fully tender to avoid over-softening when stored.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 6 DONE03Recipe notes
- 01For storage, refrigerate in an airtight container for 3–4 days or freeze in a freezer-safe container for 2–3 months. Consider cooking the noodles 2–3 minutes less if you plan to reheat leftovers to avoid over-softening.
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Best ways to enjoy it
Serve this soup in shallow bowls with a good grate of Parmesan. Pairings that work well:
- Toasted garlic bread or crusty Italian bread for dipping.
- A simple green salad with a lemon vinaigrette to cut the richness.
- For drinks, a light hibiscus iced tea or a tart cherry spritzer complements the tomato and meat flavors.
You can also ladle the soup into oven-safe bowls, top with extra mozzarella, and briefly broil for a bubbly finish.
Add variety by serving with roasted vegetables or a side of steamed green beans.
Storage and reheating tips
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 2–3 months. Note: pasta will soften after freezing; consider freezing the soup without noodles and adding fresh cooked noodles when reheating.
Reheating: Warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if it’s too thick. If microwaving, heat in 1-minute intervals and stir.
Food safety: Reheat to at least 165°F (74°C) before serving. Do not leave soup at room temperature for more than 2 hours.
Creative twists
- Spicy sausage and roasted red peppers: swap ground beef for hot Italian sausage and stir in chopped roasted red peppers near the end.
- Veggie-forward: use diced eggplant and zucchini with mushrooms instead of meat; add a can of white beans for protein.
- White lasagna soup: replace crushed tomatoes with a creamy chicken-broth base, add shredded rotisserie chicken, and finish with ricotta and mozzarella.
- Dairy-free: use a cashew cream in place of ricotta and dairy-free mozzarella.
- Low-carb: replace broken noodles with strips of cooked zucchini (zoodles) added just before serving.
Common questions
Can I use lasagna sheets instead of breaking noodles?
A: Yes. Break lasagna sheets into bite-sized pieces before adding them. They’ll cook on a similar schedule as broken noodles, but check them early if pieces are large.
Can I make this soup ahead for meal prep?
A: Yes. For best texture, store soup and noodles separately if possible — or slightly undercook noodles when first making the soup and finish cooking when reheating. Store refrigerated for 3–4 days.
How can I make it vegetarian?
A: Replace meat with a mix of mushrooms and lentils or use plant-based crumbles. Use vegetable broth instead of beef broth and keep the cheeses (or use plant-based versions) for the lasagna feel.
Does the soup get soggy when reheated?
A: The noodles absorb broth over time, making leftovers thicker. Add a splash of broth while reheating to refresh the texture, or cook fresh pasta and add when reheating.
Conclusion
If you want a quick, comforting one-pot version of a classic, this Easy Lasagna Soup delivers big flavor with minimal effort. For a version with a short video walkthrough, check out Easy Lasagna Soup (with video!) – Carlsbad Cravings. If you’d like a slightly different take or ingredient ideas, see this Easy Lasagna Soup guide at Flavor Mosaic.
For more weeknight one-pot ideas, explore our soup recipes and try variations like the ginger garlic chicken noodle soup for different comfort-soup inspo.
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