Lasagna Soup — Cozy, Cheesy, Weeknight-Ready

Quick Facts
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Family-friendly, high-protein

Introduction

Lasagna Soup is the shortcut you need when your family is begging for cheesy lasagna but you only have one pot and not much time. Instead of building layers, this recipe turns everything you love about classic lasagna—savory meat sauce, ruffly noodles, and a creamy ricotta topping—into a cozy bowl of soup that still eats like a full pasta dinner. The whole thing comes together on the stovetop, from browning the beef to melting the mozzarella right into the pot.

This Lasagna Soup is thick, creamy, and loaded with flavor thanks to crushed tomatoes, Italian seasoning, and a generous amount of cheese. Broken lasagna noodles cook directly in the broth, so there is no extra pot to wash, and a dollop of ricotta on top makes every spoonful feel restaurant-level special. It is perfect for busy weeknights, Easy Dinner Recipes, and even Sunday meal prep when you want a pot of something warm on the stove.

If this becomes a hit in your house, you can add it to your favorite Lasagna Soups and bring it back any time the cravings strike.

Why You’ll Love It

• Weeknight-easy: Clear steps, pantry ingredients, and one pot from start to finish.
• Flexible: Swap proteins, pasta shapes, and even the cheeses to match what you already have.
• Balanced, cozy flavor: A mix of tomatoes, herbs, and gentle spice keeps it comforting but not heavy.
• Leftover-friendly: The flavor deepens as it sits, so tomorrow’s lunch might be even better than tonight’s dinner.

This cozy Lasagna Soup is your weeknight answer to classic lasagna cravings — made easy in one pot with savory beef, tomato broth, ruffly noodles, and a cheesy ricotta topping. Comforting, flexible, and deeply flavorful.

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Course: Dinner, Soup

Cuisine: Italian-American

Calories: 470

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 2 tbsp butter
• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 28 oz crushed tomatoes
• 4 cups beef or chicken broth, preferably low-sodium
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried thyme or oregano
• 1 tsp paprika
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes (optional)
• 8–10 lasagna noodles, broken into pieces (about 6 ounces)
• Salt to taste
• 1.5 cups ricotta cheese
• 1.25 cups shredded mozzarella cheese, divided
• 0.33 cup grated parmesan cheese
• 1–2 tbsp chopped fresh basil or parsley for garnish

Equipment

• large pot or Dutch oven 5–6 quart size works well
• wooden spoon or spatula For stirring and scraping browned bits
• ladle For serving
• mixing bowl To mix ricotta and parmesan

Method

 

1. Heat the olive oil and butter over medium-high heat. Add the ground beef and diced onion, breaking the meat into small pieces as it cooks. Stir occasionally for 6–8 minutes, until the beef is no longer pink and the onions are soft and lightly golden.
2. Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes. The tomato paste should darken in color and start to smell sweet and caramelized.
3. Pour in the crushed tomatoes and broth. Stir well, scraping the bottom of the pot to lift any browned bits. Add the Italian seasoning, dried basil, thyme or oregano, paprika, black pepper, and red pepper flakes if using. Bring the mixture to a steady simmer and taste for salt, adding a pinch if needed.
4. Break the lasagna noodles into bite-size pieces and stir them into the pot. Lower the heat to medium, and cook 10–12 minutes, stirring every few minutes to keep the noodles from sticking together or to the bottom. The soup will thicken slightly as the noodles release starch.
5. While the noodles simmer, stir together the ricotta and parmesan in a small bowl. Set aside near the stove so it’s ready when you serve.
6. When the noodles are al dente, reduce the heat to low and stir 1 cup of shredded mozzarella into the soup. Keep stirring until it melts into the broth and turns the soup glossy and slightly creamy. Taste again and adjust salt or pepper.
7. Ladle the lasagna soup into warm bowls. Top each with a generous spoonful of the ricotta–parmesan mixture, a sprinkle of the remaining mozzarella, and fresh basil or parsley. Let the cheese soften and melt slightly into the hot soup before serving.

Nutrition

Calories: 470kcalCarbohydrates: 32gProtein: 30gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 870mgPotassium: 730mgFiber: 3gSugar: 6gVitamin A: 950IUVitamin C: 10mgCalcium: 320mgIron: 3.2mg

Notes

For a creamier version, stir in milk or half-and-half at the end. To lighten it up, use part-skim cheeses and extra vegetables like spinach or zucchini. If preparing ahead, cook the noodles just to al dente. Freeze without noodles for best texture upon reheating.

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Ingredients

For the soup:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef or chicken broth, preferably low-sodium
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried thyme or oregano
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 8–10 lasagna noodles, broken into pieces (about 6 ounces)
• Salt to taste

For the cheese and topping:

• 1½ cups ricotta cheese
• 1¼ cups shredded mozzarella cheese, divided
• ⅓ cup grated parmesan cheese
• 1–2 tablespoons chopped fresh basil or parsley for garnish

What each ingredient does

• Oil and butter: Add richness and help brown the meat and vegetables.
• Ground beef: Provides hearty texture and classic lasagna flavor.
• Onion and garlic: Create the savory base every good soup needs.
• Tomato paste and crushed tomatoes: Form a thick, flavorful tomato base that clings to the noodles.
• Broth: Turns the sauce into a soup while carrying and blending all the flavors.
• Herbs and spices: Italian seasoning, basil, thyme, paprika, and pepper give depth and warmth.
• Lasagna noodles: Cook right in the broth, giving you ruffled edges and a familiar lasagna bite.
• Ricotta, mozzarella, parmesan: Create that creamy, stretchy, cheesy topping that makes this feel like “real” lasagna in a bowl.
• Fresh herbs: Add brightness and color at the very end.

Pro tip:
If you know you’ll have leftovers, cook the noodles just to al dente so they keep a pleasant texture after reheating.

Substitutions & Swaps

• Aromatics: Swap yellow onion for white or red onion. In a rush, use 1–2 teaspoons onion powder plus ½ teaspoon garlic powder.
• Protein: Ground turkey, chicken, or a plant-based ground all work well. You can also use a seasoned sausage-style meat for extra flavor.
• Vegetables: Stir in a handful of baby spinach, chopped kale, mushrooms, or bell peppers while the soup simmers for more veggies.
• Pasta: If you do not have lasagna noodles, use short pasta like bowties, rotini, or penne. Check the package time and cook to al dente.
• Dairy: Lighten things up with part-skim ricotta and less mozzarella, or switch some mozzarella for extra parmesan if you prefer sharper flavor.

For Easy Fall Soup Recipes or Healthy Lasagna Soup vibes, lean on extra vegetables and slightly less cheese without losing the comfort factor.

Equipment Notes

• Large pot or Dutch oven: A 5–6 quart pot is ideal to give the soup space for the noodles to expand.
• Wooden spoon or spatula: Helpful for breaking up the meat and scraping browned bits from the bottom.
• Ladle: Makes serving easier and neater.

If you worry about tomato sauce sticking, a heavy enameled Dutch oven is a good choice. A quick rinse of the pot with warm water before washing will loosen any cooked-on sauce and make cleanup simple.

Step-by-Step

1. Start the base.
   Heat the olive oil and butter over medium-high heat. Add the ground beef and diced onion, breaking the meat into small pieces as it cooks. Stir occasionally for 6–8 minutes, until the beef is no longer pink and the onions are soft and lightly golden.
2. Layer in flavor.
   Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes. The tomato paste should darken in color and start to smell sweet and caramelized.
3. Add tomatoes and broth.
   Pour in the crushed tomatoes and broth. Stir well, scraping the bottom of the pot to lift any browned bits. Add the Italian seasoning, dried basil, thyme or oregano, paprika, black pepper, and red pepper flakes if using. Bring the mixture to a steady simmer and taste for salt, adding a pinch if needed.
4. Cook the noodles.
   Break the lasagna noodles into bite-size pieces and stir them into the pot. Lower the heat to medium, and cook 10–12 minutes, stirring every few minutes to keep the noodles from sticking together or to the bottom. The soup will thicken slightly as the noodles release starch.
5. Prepare the cheese mixture.
   While the noodles simmer, stir together the ricotta and parmesan in a small bowl. Set aside near the stove so it’s ready when you serve.
6. Melt in the mozzarella.
   When the noodles are al dente, reduce the heat to low and stir 1 cup of shredded mozzarella into the soup. Keep stirring until it melts into the broth and turns the soup glossy and slightly creamy. Taste again and adjust salt or pepper.
7. Serve and garnish.
   Ladle the lasagna soup into warm bowls. Top each with a generous spoonful of the ricotta–parmesan mixture, a sprinkle of the remaining mozzarella, and fresh basil or parsley. Let the cheese soften and melt slightly into the hot soup before serving.

Make-Ahead, Storage & Reheating

You can make this Lasagna Soup in advance in a couple of smart ways:

• Make-ahead base: Cook the meat and tomato-broth base, then stop before adding the noodles. Refrigerate for up to 2 days. When ready to eat, bring the base back to a simmer, add the broken noodles, and cook until tender.
• Fridge storage: Soup with noodles keeps 3–4 days in an airtight container. The pasta will soften more as it sits but stays tasty.
• Freezer: For best results, freeze the soup base without noodles for up to 3 months. Thaw in the fridge overnight, reheat, then add fresh pasta and cook through.

Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the soup has thickened. For microwave reheating, use short bursts and stir between each. Always add fresh ricotta topping and herbs after reheating for the best flavor and texture.

How to Lighten / Make It Creamy

To make a lighter version, use part-skim ricotta and less mozzarella in the pot, and bulk up your bowl with extra vegetables like spinach or zucchini. You can also add an extra cup of broth to make the soup a bit thinner and less rich.

If you want it even creamier, stir in a splash of milk or half-and-half once the heat is turned down and the noodles are cooked. You can also blend a small amount of the soup (without noodles) until smooth and stir it back in to thicken naturally. Avoid boiling after adding dairy to prevent curdling.

Toppings, Garnishes & Finishes

Dress up each bowl with:

• Crunch: Garlic croutons, toasted breadcrumbs, or crispy onions.
• Freshness: Basil, parsley, or chives scattered across the top.
• Tang and heat: A small squeeze of lemon, a drizzle of chili oil, or an extra pinch of red pepper flakes.

A sprinkle, a swirl, a squeeze—it only takes a few seconds to make the soup look and taste extra special.

Sides & Pairings

Serve Lasagna Soup with:

• Warm garlic bread or a crusty baguette for dipping.
• A simple green salad with a bright vinaigrette.
• Roasted vegetables like broccoli, Brussels sprouts, or carrots.

For a drink, try sparkling water with citrus slices, a light iced tea, or your favorite non-alcoholic spritzer.

Scaling the Recipe

To feed more people, double all of the ingredients and use a larger pot. Give the soup a minute or two longer after adding the noodles, stirring frequently so the pasta does not clump. For a smaller household, halve the recipe and keep the same pot size; the soup will reduce slightly faster and still have great texture.

When scaling, cool leftovers quickly by portioning into smaller containers before refrigerating or freezing. This keeps the noodles from overcooking in residual heat.

Nutrition & Dietary Notes

This Lasagna Soup is naturally high in protein from the beef and cheeses and offers carbohydrates for energy from the pasta. Using part-skim cheeses and low-sodium broth helps keep the soup a bit lighter without sacrificing satisfaction. It does contain gluten and dairy, but gluten-free pasta and dairy alternatives can make it accessible to more diners.

Adding extra vegetables is an easy way to improve the fiber and nutrient profile while keeping the same cozy lasagna flavor everyone loves.

Troubleshooting

• Soup too thick: Stir in extra broth or water a little at a time until it reaches your preferred consistency.
• Soup too thin: Let it simmer uncovered for a few extra minutes, or add a spoonful of tomato paste or extra cheese.
• Flat flavor: Add a pinch more salt, a bit of extra dried herbs, or a small squeeze of lemon to brighten it.
• Noodles too soft: Next time, cook them 1–2 minutes less. For now, add extra fresh herbs, cheese, or a handful of fresh spinach to give the bowl more texture.

FAQs

Can I use frozen or pre-chopped vegetables?
Yes. Frozen diced onions, mixed vegetables, or spinach work beautifully and save prep time.

What other pasta shapes can I use?
Any short pasta—bowties, rotini, shells, penne—will work. Just cook until al dente according to the package.

How do I keep the noodles from getting mushy in leftovers?
Cook them just to al dente and cool leftovers quickly. When reheating, do it gently with a bit of added broth.

Can I make this soup dairy-free?
You can omit the cheese stirred into the pot and use a dairy-free ricotta-style topping and shredded dairy-free cheese for serving.

Is it good for meal prep?
Yes. The base keeps well for several days, and the flavors deepen over time. Add fresh toppings right before serving for the best texture.

Variations

• Herby Lemon Lasagna Soup: Finish each bowl with extra basil, parsley, and a squeeze of lemon.
• Spicy Chipotle Lasagna Soup: Add a spoonful of chili paste or hot sauce to the broth and balance with a little extra parmesan.
• Creamy Parmesan Lasagna Soup: Stir extra parmesan into the pot at the end and top each bowl with a generous shower of cheese.

Chef Notes / Test Kitchen Tips

The two steps that change everything: browning the beef deeply and toasting the tomato paste. Let the meat and onions sit without stirring for a minute or two at a time so they develop browned spots; those bits dissolve into the broth later and make it taste like it simmered overnight. When you add tomato paste, cook until it darkens—this removes raw tomato flavor and turns the base into something rich and complex.

Also, remember that pasta keeps cooking even after the heat is off. Pull the pot from the burner as soon as the noodles are al dente, especially if you know you will have leftovers.

Conclusion

Lasagna Soup takes everything you love about classic lasagna and tucks it into a single, comforting pot you can pull together on the busiest nights. It is warm, cheesy, and satisfying, with just enough hands-on time to feel homemade but not so much that it becomes a project. Keep this recipe on your Easy Dinner Recipes list, enjoy the leftovers for lunch, and do not forget to save or print it so you can return to it all soup season long.

Keep this on your Easy Dinner Recipes list and tuck it alongside your go-to soups so it’s easy to find whenever you need something comforting in a hurry.