Quick Facts
- Time: 30 minutes
- Yield: 4–6 servings
- Skill: Easy
- Method: One-pot, stovetop
- Diet tags: Family-friendly, high-protein, easily lightened
Introduction
Lasagna Soup solves the “what’s for dinner?” question on nights when you want comfort food but your schedule says absolutely not to layering pans of pasta. Instead of heating the oven and babysitting a casserole, everything for this easy lasagna soup goes into one pot on the stove, from the sautéed veggies and ground beef to the broken lasagna noodles. At the end, you crown each bowl with a whipped ricotta swirl that slowly melts into the hot tomato broth, giving you that dramatic creamy moment that made lasagna soup blow up on social media. The flavor is classic—tomato, herbs, garlic, and cheese—while the texture feels like a hybrid between a cozy stew and your favorite pasta bake. It’s perfect for easy dinner recipes, easy fall soup recipes, and meal prep, because leftovers reheat like a dream. If you like keeping a few reliable lasagna soups on hand for busy nights, this one fits right into that lineup. If you keep lasagna noodles, tomatoes, and cheese on hand, this becomes one of those “any night” recipes you can make almost on autopilot.
Why You’ll Love It
- Weeknight-easy: Simple, repeatable steps so you can make it even on your busiest nights.
- Flexible: Turn it into chicken lasagna soup, veggie-heavy soup, or a lighter healthy lasagna soup without losing comfort.
- Balanced flavor: Tomato richness, herbs, gentle heat, and creamy cheese swirl balance each bite.
- Great leftovers: Thickens slightly in the fridge and warms back up into a hearty bowl of pasta soup.
Easy Lasagna Soup (One-Pot, 30 Minutes)
Ingredients
Equipment
Method
- Dice the onion, celery, carrot, and mince the garlic. Break lasagna noodles into 1–2 inch pieces.
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook for 4–5 minutes until softened and slightly golden.
- Add ground beef or chicken to the pot. Cook 4–5 minutes, breaking into crumbles, until no pink remains and browned bits form.
- Stir in garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook 1–2 minutes, stirring constantly, until tomato paste darkens and becomes fragrant.
- Pour in crushed tomatoes and broth. Scrape the bottom of the pot to release browned bits. Bring to a gentle simmer.
- Add broken lasagna noodles and stir to prevent sticking. Simmer 10–12 minutes, stirring occasionally, until noodles are tender.
- Stir in heavy cream and adjust seasoning to taste. Soup should be slightly thickened and well seasoned.
- In a bowl, whisk ricotta, mozzarella, parmesan, chopped herbs, salt, and pepper until fluffy.
- Ladle soup into bowls and top each with a generous scoop of ricotta mixture. Let melt into the hot soup before stirring.
Nutrition
Notes
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Let us know how it was!Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef (or ground chicken)
- 2 tablespoons tomato paste
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 can (24–28 ounces) crushed tomatoes or tomato sauce
- 4 cups low-sodium chicken or beef broth
- 8–10 lasagna noodles, broken into pieces
- ¼ cup heavy cream
For the Whipped Ricotta Swirl
- 1 cup whole-milk ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup finely grated parmesan cheese
- 2–3 tablespoons chopped fresh basil and/or parsley
- Pinch of salt and black pepper
What each ingredient does
- Oil and aromatics: Olive oil, onion, celery, and carrot create a sweet-savory base.
- Garlic: Adds a warm, cozy aroma that screams pasta night.
- Ground meat: Makes the soup filling enough to stand on its own as a main dish.
- Tomato paste, tomatoes, broth: Combine for that classic lasagna sauce flavor in sippable form.
- Italian seasoning & red pepper flakes: Bring herbiness and customizable heat.
- Lasagna noodles: Turn this into true pasta soup recipes territory with ruffly, satisfying bites.
- Heavy cream: Softens acidity and adds a luxe finish.
- Ricotta, mozzarella, parmesan: Create the signature creamy swirl and gooey cheese pulls.
- Fresh herbs: Wake everything up with bright, green flavor right at the end.
Must-haves: noodles, tomatoes, broth, and the ricotta swirl. Flexible: type of ground meat, cream, veggies, and exact herbs.
Substitutions & Swaps
Lasagna soup is incredibly forgiving, which is why it’s a favorite among one pot lasagna soup lovers. For aromatics, you can swap celery or carrot for diced bell pepper, leek, or even a handful of baby spinach stirred in at the end. If you’d like a chicken lasagna soup, use ground chicken in place of beef and chicken broth for a lighter base. Turkey or plant-based crumble also work well, especially if you load up the veggies.
For dairy, half-and-half or evaporated milk can stand in for heavy cream, or you can omit it entirely and rely on the ricotta swirl for creaminess. Choose part-skim ricotta and a lighter mozzarella if you want a more healthy lasagna soup approach. Gluten-free lasagna noodles or another gluten-free pasta shape make this suitable for gluten-free eaters; just watch the cooking time because many gluten-free pastas soften quickly. If you’re short on lasagna noodles, any short pasta like fusilli or shells will still soak up all that tomato-ricotta goodness.
Budget tips: use store-brand crushed tomatoes, pre-grated cheese if needed, and frozen chopped onions or mixed vegetables to save time and money.
Equipment Notes
A sturdy 5–6 quart soup pot or Dutch oven is the main piece of equipment you need here. The heavier the pot, the more evenly it will cook, which helps the veggies soften without burning and keeps the soup at a steady simmer. A wooden spoon or heatproof spatula lets you scrape up browned bits from the bottom, building flavor as you go.
You’ll also want a medium bowl and a fork or whisk to whip together the ricotta swirl until it’s light and fluffy. Measuring cups and spoons keep things consistent from one batch to the next. If you plan to freeze portions, keep a few freezer-safe containers or jars handy so you can portion the soup as soon as it cools.
Step-by-Step
- Prep everything first.
Dice the onion, celery, and carrot, and mince the garlic. Break the lasagna noodles into 1–2 inch pieces so they’re ready to toss in later. - Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot with a pinch of salt, and cook 4–5 minutes until softened and starting to turn golden; this step builds depth. - Brown the meat.
Add the ground beef or chicken to the pot, breaking it into small crumbles. Cook 4–5 minutes until no pink remains and there are browned bits on the bottom of the pot. - Bloom the flavor.
Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, remaining salt, and pepper. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells fragrant. - Create the soup base.
Pour in the crushed tomatoes and broth, scraping the bottom of the pot to loosen any browned bits. Bring everything to a gentle simmer; it should look like a thin pasta sauce. - Cook the noodles.
Add the broken lasagna noodles, stirring well so they don’t clump. Simmer 10–12 minutes, stirring occasionally, until the noodles are tender with a slight bite. - Finish with cream.
Stir in the heavy cream and taste the broth, adjusting salt, pepper, or red pepper flakes to your liking. The soup should be nicely seasoned and slightly thickened. - Whip the ricotta swirl and serve.
While the noodles cook, whisk ricotta, mozzarella, parmesan, herbs, salt, and pepper in a bowl until fluffy. To serve, ladle the soup into bowls and top each portion with a generous scoop of the ricotta mixture, letting it melt into the hot broth before stirring.
The finished soup should be hearty but still spoonable, with noodles that are cooked through but not collapsing.
Make-Ahead, Storage & Reheating
This recipe is made for meal prep and next-day lunches. You can chop the aromatics and even brown the meat 1–2 days ahead, storing them together in the fridge until you’re ready to simmer everything. The ricotta swirl can be mixed earlier the same day; keep it covered and chilled.
Once cooked, the soup keeps 3–4 days in the refrigerator. It will thicken as the noodles absorb more broth, which many people enjoy. If you’d like to freeze it, the best method is to freeze the soup base without pasta or ricotta for up to 3 months, then add freshly cooked noodles and a fresh ricotta swirl after thawing. To reheat, warm gently over medium-low heat, adding a splash of water or broth to loosen to your preferred consistency. Avoid rapid boiling to keep the noodles and dairy from breaking down.
How to Lighten / Make It Creamy
To lighten things up, use ground chicken or turkey and skip the heavy cream, relying on extra broth plus a slightly smaller ricotta swirl to keep things satisfying. You can also double the carrot and celery or add diced zucchini or spinach for more volume and fiber. Choosing part-skim ricotta and lighter mozzarella still delivers plenty of lasagna flavor.
If you dream of ultra-creamy soup, blend a cup of the finished soup (without noodles) and stir it back in or add a splash more cream at the end. Another option is to whisk in a dollop of plain Greek yogurt once the soup has cooled slightly; temper it with a little warm soup first to avoid curdling.
Toppings, Garnishes & Finishes
Your bowl of lasagna soup is the perfect base for all sorts of fun toppings. For crunch, add croutons, crushed garlic toast, or toasted breadcrumbs. For freshness, sprinkle on extra chopped basil or parsley and a little lemon zest.
If you like some zing, finish with chili flakes, a drizzle of chili oil, or a spoonful of tangy yogurt. Think of it this way: a sprinkle for crunch, a swirl for creaminess, and a squeeze for brightness turn this simple bowl into something special.
Sides & Pairings
Because this soup is hearty, you don’t need complicated sides. Serve it with warm bread, garlic toast, or flatbread for dipping into the creamy tomato broth. A simple green salad with vinaigrette cuts through the richness and adds welcome freshness. Roasted broccoli, asparagus, or green beans also pair nicely, especially if you’re turning this into a full “soup and sides” dinner.
For drinks, sparkling water with lime, a light fruit spritzer, or your favorite non-alcoholic beverage keeps the meal balanced and refreshing.
Scaling the Recipe
To turn this into a big-batch lasagna soup for guests, double all the ingredients and use a very large Dutch oven or stock pot. Keep the heat at a steady simmer so the noodles cook gently; they may need an extra couple of minutes when the pot is very full. For smaller households, halve the recipe and use a smaller pot so the noodles are fully submerged.
If you’re planning to portion this for lunches, you can cook the noodles separately and add them to each container before storing. This keeps them from getting too soft and gives you more control over the soup-to-pasta ratio.
Nutrition & Dietary Notes
This lasagna soup offers a nice balance of protein, carbohydrates, and fat in each serving, thanks to the ground meat, pasta, and cheese. It does contain gluten from the pasta and dairy from the cheese and cream. To keep it friendly for more people, you can use gluten-free noodles and reduce or adjust the cheeses to your needs.
Turning it into a more healthy lasagna soup is as easy as choosing lean ground chicken or turkey, adding extra vegetables, and using lighter dairy options. Pair your bowl with a big salad or steamed vegetables and you’ll have a filling, satisfying meal that still feels special.
Troubleshooting
If your lasagna soup tastes flat, start by adding a small pinch of salt and a squeeze of lemon juice or a splash of vinegar to brighten the flavors. All that tomato and dairy can dull seasoning, so salt in stages. If the soup is too salty, dilute with a bit of water or broth and add a spoonful of plain tomato sauce if you have it.
When the texture feels too thin, simmer the soup uncovered for a few minutes to reduce, or stir in an extra handful of shredded mozzarella. If the noodles have gone too soft, add a spoonful of ricotta and a handful of chopped fresh herbs to bring back some contrast and freshness. Remember to remove the pot from the heat before you add extra cheese to keep it from clumping.
FAQs
Can I use frozen or precut vegetables?
Yes. Frozen mixed vegetables or precut mirepoix are great time savers; just cook them until most of the moisture evaporates.
What protein works best besides beef?
Ground chicken or turkey makes a great lighter alternative, and leftover shredded chicken can also be stirred in at the end.
How do I keep the soup from drying out as it sits?
The noodles keep absorbing liquid. Add a splash of broth or water when reheating until it reaches your preferred thickness.
Can I make this dairy-free?
You can skip the cream, use a dairy-free cream substitute, and top each bowl with a plant-based ricotta alternative or a drizzle of olive oil and herbs.
How long does it keep?
Stored in an airtight container, the soup keeps 3–4 days in the fridge. Freeze the base (without pasta and ricotta) for up to 3 months for easy future dinners.
Variations
- Lemony Herb Lasagna Soup: Add lemon zest and juice plus extra chopped parsley and basil right before serving for a brighter, lighter profile.
- Spicy Chipotle Lasagna Soup: Stir chipotle in adobo into the tomato paste and finish with lime juice for smoky heat.
- Creamy Parmesan Tortellini Soup: Swap lasagna noodles for cheese tortellini and stir in extra parmesan for an ultra-indulgent twist inspired by tortellini soup recipes.
Chef Notes / Test Kitchen Tips
During testing, the biggest difference-maker was giving the aromatics and meat enough time to brown properly before adding liquid. Those extra few minutes create layers of flavor you simply can’t get if everything goes into the pot at once. The other key is not overcooking the noodles; start tasting early and pull the soup off heat as soon as they’re al dente.
For the ricotta swirl, whisk longer than you think you need to—this incorporates air, making it fluffy so it melts beautifully when it hits the hot soup. Expect the noodles to be perfectly tender between 10–12 minutes, depending on the brand and thickness.
Conclusion
This easy lasagna soup takes everything you love about classic lasagna and turns it into a one-pot, 30-minute dinner you can actually pull off on a Tuesday. The creamy tomato broth, ruffled noodles, and ricotta swirl make every bowl feel comforting yet low-effort, and leftovers mean you’re already halfway to another meal. Keep this in your rotation of easy dinner recipes, and you’ll always have a cozy, reliable option ready for cold nights or busy days. When you try it, be sure to rate it or share your version so others can add this comforting lasagna soup to their weekly menu too.
It’s the kind of dish that deserves a permanent spot in your favorite soups collection.
