Lasagna Soup
Want all the comfort of homemade lasagna without layering, baking, or waiting?
This Lasagna Soup has everything you love about the classic, ready in one pot with a generous spoonful of creamy ricotta on top.
Lasagna is always worth making, but sometimes you just don’t have the time for it.
That’s where this soup comes in. You still get the rich tomato broth, tender pasta, seasoned beef, and plenty of melted cheese, but everything cooks together in one pot.
The broken lasagna noodles make every spoonful feel like the real thing, while the ricotta melts into the hot broth and turns it extra creamy.
A sprinkle of Parmesan finishes it off with just the right amount of salty, nutty flavour.
It’s hearty enough to stand on its own, especially with a slice of garlic bread for dipping.
This is also a great recipe to make ahead because the flavours deepen overnight.
Just keep the noodles separate if you’re planning for leftovers, then add them when you reheat so they stay perfectly tender.
If you’re looking for an easy dinner that tastes like it took far more effort than it actually did, this Lasagna Soup is one recipe you’ll want to keep on repeat.
Why You’ll Love This Recipe
- Everything cooks in one pot.
- Rich, hearty, and full of classic lasagna flavor.
- Ready in about 40 minutes.
- The ricotta melts into the broth for an extra creamy finish.
- Great for meal prep and leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup heavy cream (optional, for a richer broth)
Ricotta Topping
- 1 cup whole milk ricotta
- ½ cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- Freshly cracked black pepper
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
Instructions
1. Brown the beef
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease if needed.
2. Cook the aromatics
Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
3. Build the broth
Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir in the Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper.
Bring everything to a gentle boil.
4. Cook the noodles
Add the broken lasagna noodles and simmer for 12–15 minutes, stirring occasionally so they don’t stick together. Cook until the noodles are tender.
If using, stir in the heavy cream during the last few minutes of cooking for a slightly richer broth.
5. Finish and serve
Ladle the soup into bowls. Top each serving with a generous scoop of ricotta, a sprinkle of Parmesan, chopped parsley, and a little cracked black pepper.
The ricotta slowly melts into the hot soup, making every bite creamy and rich.
Tips
- Break the noodles into uneven pieces for a more rustic look.
- Stir the soup every few minutes while the noodles cook.
- If the soup thickens as it sits, simply add a splash of beef broth when reheating.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Add the ricotta just before serving so it stays creamy.
Variations
- Swap the ground beef for Italian sausage.
- Use ground turkey for a lighter version.
- Add chopped spinach during the last few minutes of cooking.
- Stir in mozzarella for an extra cheesy soup.
- Use mini pasta instead of lasagna noodles.
- Make it spicy with extra red pepper flakes.
- Add sliced mushrooms with the onions.
- Finish with fresh basil instead of parsley.
What to Serve With It
- Garlic bread
- Crusty Italian bread
- Caesar salad
- Roasted vegetables
- Garlic knots
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The noodles will continue to absorb broth, so the soup will naturally thicken.
Reheating
Warm gently on the stovetop or microwave. Add a splash of beef broth or water to loosen the soup if needed.
Freezing
Freeze the soup without the noodles if possible for the best texture. Cook fresh noodles when reheating and add the ricotta topping just before serving.
Frequently Asked Questions
Can I make lasagna soup ahead of time?
Yes. The flavors become even better after a day in the refrigerator.
Can I freeze it?
Yes, although it’s best to freeze it before adding the noodles.
Can I use oven-ready lasagna noodles?
Regular lasagna noodles work best, but oven-ready noodles can also be used.
Can I substitute ground turkey?
Absolutely.
How do I keep the noodles from getting mushy?
Cook them just until tender and avoid overcooking.
Can I make it vegetarian?
Yes. Skip the meat and use vegetable broth while adding mushrooms or extra vegetables.
Do I have to use ricotta?
Ricotta gives the soup its signature lasagna flavor, but cottage cheese can be substituted.
Can I add mozzarella?
Yes. Sprinkle shredded mozzarella over each bowl before serving.
Why is my soup so thick?
The noodles absorb liquid as they sit. Add more broth when reheating.
Can I make it in a slow cooker?
Yes. Cook the soup base first, then stir in the noodles during the last 30 minutes.
