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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 8
Serving Size 1.5 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.