This lasagna soup recipe brings all the cheesy, hearty goodness of traditional lasagna to your dinner table without the layering, baking, or fuss. I still remember the first time I made this soup on a chilly October evening when my grandchildren were coming over. I wanted to give them that classic lasagna taste they loved, but I didn’t have three hours to spend in the kitchen. What I discovered that night became one of our family’s most-requested meals: a bubbling pot of Italian comfort that’s ready in less than an hour, with all the flavors we crave and none of the hassle.
There’s something magical about the way this soup fills your kitchen with the aroma of garlic, herbs, and simmering tomatoes. It reminds me of Sunday suppers at Grandma’s farmhouse, where the simplest ingredients transformed into the most memorable meals. This recipe captures that same spirit: straightforward, satisfying, and made with love. Your kitchen’s about to smell incredible!
What Makes This Lasagna Soup So Special
Growing up in the Midwest, I learned that the best recipes don’t require fancy techniques or hard-to-find ingredients. They just need good flavors and a little kitchen wisdom. This lasagna soup embodies that philosophy perfectly, delivering everything you love about layered lasagna in a fraction of the time.
- Ready in under 60 minutes from start to finish, making it perfect for busy weeknights
- One-pot simplicity means less cleanup and more time with family
- Packed with 26g of protein per serving to keep everyone satisfied
- Uses pantry staples you likely already have on hand
- Adapts easily to dietary preferences: swap the beef for turkey, chicken, or even make it vegetarian
- Gets better with time as the flavors meld together (if there are any leftovers)
After making this soup dozens of times for my family and friends, I can honestly say it’s become one of those recipes I turn to when I want something special without the stress.
Ingredient Spotlight
Ground beef (85/15): I always choose this ratio because it provides enough fat to keep the soup rich and flavorful without making it greasy. The beef creates a hearty base that makes this soup truly satisfying.
Crushed tomatoes (low or no sodium): These form the backbone of your soup’s flavor, giving you that classic Italian tomato taste. Using low-sodium varieties lets you control the saltiness, which is especially important since the broth and cheese add their own seasoning.
Fresh garlic cloves: I’ve learned that using fresh minced garlic instead of jarred makes all the difference in this lasagna soup recipe. Those six cloves infuse the broth with authentic Italian flavor that really shines through.
Dried herbs (basil, parsley, oregano): This holy trinity of Italian seasonings is what gives the soup its recognizable lasagna character. If you’re using fresh herbs, double the amount. I prefer dried here because they release their flavors beautifully during the simmering process.
Beef broth: Low-sodium beef broth adds depth and richness to the soup base. It’s the secret to making this taste like it’s been simmering all day, even though it hasn’t.
Reginetti pasta or broken lasagna noodles: These pasta shapes are perfect because they capture the soup and cheese in every bite. Reginetti has those lovely ruffled edges that remind me of actual lasagna layers.
Ricotta and Parmesan cheese: The combination of creamy ricotta and salty Parmesan on top is what transforms this from good soup to incredible lasagna soup. Don’t skip these because they’re the finishing touch that brings it all together.
How to Make Lasagna Soup
Step 1. Betty always starts by heating the olive oil in a large pot over medium-high heat for about 3 minutes. This ensures the beef will brown properly instead of steaming.
Step 2. Add your ground beef and let it cook undisturbed for the first few minutes to develop a nice brown crust, then break it up and continue cooking for about 10 minutes total until fully browned.
Step 3. I’ve found that adding the onion and garlic after the beef is browned prevents them from burning. Sauté them together for 2 to 3 minutes until they’re fragrant and translucent.
Step 4. Stir in the crushed tomatoes, bay leaf, basil, parsley, oregano, pepper, red pepper flakes (if using), beef broth, and water, then cover and bring to a boil, stirring every few minutes.
Step 5. Once boiling, add your raw pasta and reduce the heat to medium. This is where my years of making this lasagna soup recipe taught me an important trick.
Step 6. Cook the pasta for only half the time the package recommends, stirring occasionally to prevent sticking.
Step 7. After years of making this, I learned the key is to slightly undercook the pasta because it continues cooking in the hot broth even after you remove it from the heat.
Step 8. Remove the pot from the heat and let it sit uncovered for 5 minutes. The pasta will absorb more liquid and reach perfect tenderness during this resting time.
Step 9. Betty’s tip: Don’t forget to fish out and discard that bay leaf before serving.
Step 10. Ladle the soup into bowls and top generously with ricotta and Parmesan cheese. I love adding a dollop of ricotta right in the center so it slowly melts into the hot soup.
Keeping This Lasagna Soup Fresh
I typically store leftovers in airtight containers in the refrigerator, where they’ll stay fresh for up to 4 days. One thing I’ve learned over the years: the pasta will continue absorbing liquid as it sits, so the soup becomes thicker over time. This isn’t a bad thing. It just means you might want to add a splash of broth or water when reheating. If you know you’ll have leftovers, consider cooking the pasta separately and adding it to individual bowls as you serve.
For freezing, this soup does reasonably well for up to 3 months in freezer-safe containers. Betty’s freezing method works best when you slightly undercook the pasta even more than usual, about one-third of the recommended time instead of half. The pasta texture holds up better this way after thawing and reheating.
For the best texture, I reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through, or warm larger portions in a pot on the stove over medium heat. Add a little extra broth or water if the soup seems too thick, and always top with fresh cheese after reheating for that just-made taste.
Perfect Partners for Lasagna Soup
Crusty Italian bread or garlic breadsticks: The bread’s crunchy exterior and soft interior are perfect for soaking up every last drop of that flavorful broth. My grandchildren always fight over who gets the last piece to dip.
Apple walnut salad: The sweet-tart apples and crunchy walnuts create a delightful textural and flavor contrast that works beautifully alongside this hearty lasagna soup recipe. Try our apple walnut cranberry salad for a festive touch.
Roasted green beans with garlic: These offer a simple, vegetal complement that cuts through the richness of the cheese and beef while adding nutritional value to your dinner.
Fresh winter salad: When you want something light and refreshing, a fresh winter salad bowl with crisp greens and seasonal vegetables provides the perfect balance.
Baked Italian sub sandwiches: For a heartier meal, pair this soup with baked Italian sub sandwiches that echo the Italian flavors while adding satisfying crunch.
Balsamic blueberry goat cheese crostini: If you’re entertaining, start with these elegant balsamic blueberry crostini as an appetizer before serving the soup.
Frequently Asked Questions
Yes, you can adapt this recipe for a slow cooker. Brown the beef, onions, and garlic on the stovetop first, then transfer to your slow cooker with the tomatoes, spices, broth, and water. Cook on low for 4 to 6 hours. Add the pasta during the last 30 minutes of cooking.
Reginetti or broken lasagna noodles work perfectly, but you can also use mini lasagna noodles, campanelle, or even rotini. Any short pasta that holds sauce well will work in this recipe.
Absolutely. Replace the ground beef with crumbled tempeh, plant-based ground meat, or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth.
Easy Lasagna Soup Recipe
Ingredients
Equipment
Method
- In a large pot on the stove, heat olive oil for 3 minutes over medium-high heat. Add the ground beef to the hot oil and cook for 10 minutes until browned, breaking it up as it cooks.
- Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth and water to the pot. Stir together, cover the pot and turn the heat up to bring to a boil. Stir every few minutes to prevent sticking.
- Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook the soup uncovered for half the amount of time the pasta box recommends, stirring occasionally.
- After the pasta has cooked for half the recommended cook time, remove the soup from the heat. Let the soup sit uncovered for 5 minutes. The pasta will continue to cook and reach perfect tenderness.
