Lasagna Soup – Hearty, Cheesy, One-Pot Comfort

Lasagna has always been one of my all-time favorite comfort foods, but let’s be honest—it takes some serious time and cleanup. Enter: lasagna soup. Same flavors, way less fuss, and all made in one pot.

This soup has it all—ground beef or turkey, rich tomato broth, tender lasagna noodles, and a melty dollop of ricotta and mozzarella on top. It’s got layers of flavor (pun intended) without the layering of traditional lasagna. And when you serve it with a hunk of crusty bread? Chef’s kiss.

It’s one of those meals that warms you up from the inside out—and bonus: it makes your kitchen smell amazing while it simmers.

Why You’ll Love This Recipe

• One-pot meal: Minimal cleanup and maximum flavor.
• Faster than classic lasagna: All the cozy goodness in about 30 minutes.
• Family-approved: Kids love the cheesy topping and slurpable noodles.
• Customizable: Use beef, turkey, sausage, or even lentils for a vegetarian twist.
• Leftovers are even better: Like any good soup or stew, the flavors deepen overnight.

Prep Time and Servings

• Total Time: 35 minutes
• Servings: 6 generous bowls
• Nutrition (per serving): Approx. 400 calories, 28g protein, 30g carbs, 18g fat

Ingredients

For the soup:

• 1 tablespoon olive oil
• 1 pound ground beef or ground turkey
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 4 cups low-sodium chicken or beef broth
• 8 lasagna noodles, broken into pieces
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

For the cheesy topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté the base

• In a large soup pot or Dutch oven, heat olive oil over medium heat.
• Add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed.
• Add diced onion and cook until soft, about 3 minutes.
• Stir in minced garlic and cook for 1 minute, until fragrant.

2. Build the flavor

• Add tomato paste, oregano, basil, and red pepper flakes. Stir to coat the meat and onions in the spices.
• Pour in the crushed tomatoes, diced tomatoes (with juice), and broth.
• Season with salt and pepper to taste. Bring to a gentle boil.

3. Cook the noodles

• Add the broken lasagna noodles directly into the pot.
• Simmer, stirring occasionally, for 10–12 minutes, or until the noodles are tender but not mushy.

4. Make the cheese mixture

• In a small bowl, mix ricotta, mozzarella, Parmesan, and a pinch of salt and pepper.
• Set aside for topping the soup.

5. Serve and enjoy

• Ladle the hot soup into bowls.
• Top each serving with a generous dollop of the cheese mixture.
• Garnish with chopped basil or parsley for color and freshness.
• Serve with garlic bread or a green salad for the full lasagna experience.

How to Serve

• Classic comfort: Serve with toasted garlic bread or breadsticks for dipping.
• Lighten it up: Add a side of mixed greens with balsamic vinaigrette.
• Make it extra: Drizzle with a little olive oil or add a pinch of crushed red pepper on top for heat.
• Family-style: Set up a “soup bar” with cheese topping, herbs, and crusty bread so everyone can customize.

Tips for Success

1. Break the noodles into uneven pieces: It gives you that rustic lasagna vibe in every bite.
2. Use a mix of tomatoes: Crushed tomatoes give you body, diced tomatoes add texture.
3. Don’t overcook the noodles: They’ll continue to soften as the soup sits.
4. Add greens: Stir in a handful of spinach or kale during the last minute for extra nutrients.
5. Use fresh herbs: A sprinkle of fresh basil or parsley at the end makes all the difference in brightness.

Recipe Variations

• Vegetarian: Use lentils, chopped mushrooms, or plant-based ground meat.
• Creamy version: Stir in a splash of heavy cream or a spoonful of cream cheese before serving.
• Spicy sausage: Swap the beef for hot Italian sausage for a spicy kick.
• Gluten-free: Use gluten-free lasagna noodles or your favorite GF pasta shape.
• Low-carb: Skip the noodles and add zucchini ribbons or riced cauliflower.

Storage and Freezing

Refrigerator:
Store leftovers in an airtight container for up to 4 days. The noodles will soak up some broth, so you may want to add a splash of water or broth when reheating.

Freezer:
Let the soup cool completely, then freeze in containers for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop. For best texture, consider cooking and adding noodles fresh after thawing.

Special Equipment

• Large soup pot or Dutch oven: A must for one-pot meals.
• Ladle: Makes serving easier (and neater).
• Cheese grater: Freshly shredded cheese melts better than pre-shredded.

FAQ

Can I use other pasta shapes?
Yes! Mafalda, bowtie, or even penne work great. Lasagna noodles just give that extra-authentic lasagna feel.

Do I have to use ricotta?
Nope. Cottage cheese, mascarpone, or even a little cream cheese can work in a pinch.

Can I make this ahead?
Yes, just store the soup and cheese topping separately and reheat before serving.

What meat works best?
Ground beef is classic, but turkey, chicken, or Italian sausage all work beautifully.

Can I make this in the slow cooker?
Yes! Brown the meat first, then add everything but the noodles and cook on low for 4–6 hours. Add noodles in the last 30–40 minutes.

Conclusion

If you love lasagna but don’t always have the time (or patience) for layers and baking, this Lasagna Soup is about to become your new best friend. It’s cozy, hearty, and packed with everything you crave—savory meat, tomatoes, noodles, and cheese—all in one big bowl of comfort.

Try it this week, and let me know what you think! Snap a pic, tag me, and share the lasagna love—no layering required.

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