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Ever wish you could just drink a big, comforting bowl of lasagna? Well, stop dreaming and start stirring, because that’s exactly what this is.
It’s all the soul-warming, cheesy, herby goodness of the classic baked dish, but cozied up in a spoonable form. Honestly, it’s a game-changer for a busy weeknight.
Why This Soup Feels Like a Hug
There’s something magical about deconstructing a beloved classic. You get every familiar flavor but in a whole new, incredibly inviting way.
The rich tomato broth, the tender pasta, the savory beef—it all comes together in a symphony of comfort. And that cheesy topping? Pure magic.
Ingredients Needed for the Recipe
- 1 pound lean ground beef (Italian sausage works too!)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken up
- 8 ounces (1 cup) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
The Secret to the Perfect Broth
It all starts with a great foundation. The trio of tomato products—paste, sauce, and diced tomatoes—creates a deeply complex and rich base.
It’s not just one-note tomatoey; it’s savory, a little sweet, and perfectly seasoned. The beef broth just brings it all together into something truly special.
How to make Lasagna Soup Recipe?
Browning the Goodness
Grab your favorite large pot or Dutch oven and let’s get started. Crumble in the ground beef and toss in the diced onion.
Cook it all over medium-high heat until that beef is beautifully browned and the onion is soft and translucent. Then, stir in the garlic—your kitchen will smell amazing—and cook for just another 30 seconds.
Building the Soup Base
This is where the magic happens. Drain any excess grease from the pot, then pour in the diced tomatoes, tomato sauce, and tomato paste.
Add the beef broth and Italian seasoning next. Give it a good stir, scraping up any tasty bits from the bottom of the pot.
The Noodle Dance
Now for the fun part: breaking the noodles! Take your lasagna sheets and break them into rough, 1 to 1.5-inch pieces right into the pot.
Bring the whole glorious mixture to a boil, then reduce the heat a bit and let it simmer for about 10 minutes. You’ll know it’s ready when the noodles are perfectly tender.
Whipping Up the Cheese Topping
While the soup is doing its thing, let’s make the crowning glory. In a small bowl, mix together the ricotta, Parmesan, and salt.
Stir it until it’s smooth and combined. This simple mixture is what truly transforms the soup into “lasagna” soup.
Bringing It All Together
Ladle that steaming, fragrant soup into bowls. Then, add a generous, happy dollop of the ricotta mixture right on top.
For the full experience, give it a gentle stir before you dive in, letting the cheese melt into every single spoonful. Absolute perfection.
Tips
Don’t skip the cheese topping—it’s not just a garnish, it’s the heart of the dish! It adds that classic, creamy lasagna texture we all love.
If you’re making this ahead of time, cook the noodles separately and add them when you reheat. They love to soak up all the broth if they sit too long.
Feel free to swap the beef for Italian sausage for a different, spicier kind of warmth. It’s a fantastic variation.
What to Serve With Your Soup
This soup is a full meal in a bowl, truly. But a big, crusty piece of garlic bread is its soulmate for dipping and scooping.
A simple, crisp green salad with a sharp vinaigrette also works wonders on the side. It cuts through the richness beautifully.
How to Store and Reheat Leftovers
Let the soup cool completely before tucking it into an airtight container in the fridge. It’ll stay happy and delicious for 3-4 days.
Reheat it gently on the stove over medium-low heat, adding a splash of broth or water if the noodles have absorbed too much liquid.
Ingredient Substitutions to Make It Your Own
No lasagna noodles? Any small pasta like mafalda, rotini, or even bowties will work beautifully in a pinch.
You can easily use ground turkey or chicken instead of beef for a lighter version. The flavors are so robust, it’ll still be incredible.
For a dairy-free option, try a cashew-based ricotta alternative. It will still provide that essential creamy, tangy element on top.
Lasagna Soup Recipe
Description
This Lasagna Soup captures all the rich, cheesy, comforting flavors of a classic baked lasagna in a cozy, spoonable form. Packed with tender ground beef, pasta, tomatoes, and Italian herbs, it's topped with a creamy ricotta-Parmesan swirl. It's the ultimate weeknight comfort meal that comes together in under an hour.
Ingredients
Soup
Cheese Swirl
For Serving
Instructions
Cook the Beef
-
Brown the Beef
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.Drain any excess fat if desired. -
Sauté Aromatics
Add the diced onion to the pot with the beef. Cook for 5 minutes, or until the onion is softened. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute more, until fragrant.
Simmer the Soup
-
Add Liquids and Tomatoes
Stir in the diced tomatoes (with their juice), beef broth, and water. Bring the mixture to a boil. -
Cook the Noodles
Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer, cover the pot, and cook for 12-15 minutes, or until the noodles are tender.Stir occasionally to prevent sticking. -
Finish with Vegetables
Stir in the frozen peas and chopped spinach (if using). Cook for an additional 2-3 minutes, until the peas are heated through and the spinach is wilted.
Make the Cheese Swirl & Serve
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Prepare the Swirl
While the soup is cooking, in a small bowl, mix together the ricotta cheese, ½ cup of Parmesan cheese, and ¼ teaspoon of salt until well combined. -
Serve
Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta-Parmesan mixture. Garnish with chopped fresh parsley or basil and an extra sprinkle of Parmesan cheese.Serve immediately, encouraging everyone to stir the cheese mixture into the soup.
Nutrition Facts
Servings 8
Serving Size 1.5 cups
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 10gg50%
- Trans Fat 1gg
- Cholesterol 60mgmg20%
- Sodium 920mgmg39%
- Potassium 780mgmg23%
- Total Carbohydrate 40gg14%
- Dietary Fiber 5gg20%
- Sugars 8gg
- Protein 26gg52%
- Calcium 220mg mg
- Iron 4.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: The soup (without the cheese swirl) can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stove. Prepare the cheese swirl fresh when ready to serve.
- Pasta note: Be careful not to overcook the noodles. They will soften more as the soup sits. For meal prep, cook the noodles separately and add them to individual servings to prevent mushiness.
- Variations: Substitute ground turkey or Italian sausage for the ground beef. Use gluten-free lasagna noodles for a GF version. Add a splash of red wine when sautéing the onions for extra depth.
- Cheese tip: For an even richer swirl, mix in a tablespoon of cream or milk with the ricotta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I freeze this soup?
Yes, but the pasta may become softer upon thawing. Freeze the soup (without the cheese swirl) for up to 3 months. Thaw in the refrigerator and reheat gently on the stove, stirring in the fresh cheese mixture before serving.
What can I use instead of lasagna noodles?
You can use other small pasta shapes like ditalini, small shells, or broken spaghetti. Adjust the cooking time as needed.
Can I make this in a slow cooker?
Absolutely! Brown the beef and sauté the onion and garlic in a skillet. Transfer them to the slow cooker. Add the tomatoes, broth, water, and uncooked noodles. Cook on low for 6-8 hours or high for 3-4 hours, until noodles are tender. Stir in the peas and spinach during the last 30 minutes. Top with the cheese mixture before serving.
Why is my soup too thick?
The soup will thicken as it cools due to the starch from the pasta. If it's too thick when serving, simply stir in a little extra broth or water to reach your desired consistency.
Can I add more vegetables?
Definitely! Feel free to add diced carrots, celery, or zucchini when sautéing the onion. You can also stir in other greens like kale or Swiss chard.