Ever crave the cozy, cheesy layers of lasagna but dread the prep and cleanup? That’s exactly where Lasagna Soup saves the day. This one-pot wonder gives you everything you love about classic lasagna—rich tomato sauce, tender noodles, savory meat, and gooey cheese—all in a warm, slurpable bowl.

Perfect for chilly evenings or when you’re short on time, this soup transforms humble pantry staples into something downright crave-worthy. The best part? You don’t need to fuss with baking or layering. Just simmer, stir, and ladle out pure comfort.

From busy moms looking for weeknight solutions to college students craving home-cooked flavor, Lasagna Soup is the answer to your dinner dilemma. And yes, it’s freezer-friendly, easily customizable, and delivers leftovers you’ll look forward to.

So grab your biggest pot and let’s get cooking—this is about to become a regular on your recipe rotation.

What Makes This Lasagna Soup Special?

One-Pot Magic: Say goodbye to multiple pans and hello to easy cleanup. This soup cooks entirely in one pot.
All the Lasagna Flavors: Rich tomato base, Italian spices, ground meat, noodles, and three kinds of cheese bring traditional lasagna flavor to every spoonful.
Ready in Under an Hour: No baking required. From stovetop to bowl in about 45 minutes.
Family-Friendly and Freezer-Friendly: It’s a hit with picky eaters and can be made ahead for future meals.
Super Customizable: Use ground turkey or sausage, go meatless, or swap noodles—this recipe flexes to fit your needs.

This recipe gives you the satisfaction of lasagna with none of the stress. Plus, it’s perfect for batch cooking, meal prepping, or impressing dinner guests with something unexpectedly delicious.

Ingredient Notes

Ground Beef (or Sausage)
Brings rich, meaty flavor. You can also use ground turkey, chicken, or go meat-free with lentils or mushrooms.
Onion and Garlic
Classic aromatics that create a flavorful base. Don’t skip them—they add depth.
Crushed Tomatoes + Tomato Paste
The heart of the broth. Crushed tomatoes give texture, and paste adds bold tomato flavor.
Italian Seasoning
A blend of basil, oregano, thyme, and rosemary brings that signature lasagna taste.
Lasagna Noodles
Break regular lasagna sheets into bite-sized pieces. You can substitute with rotini, fusilli, or any short pasta.
Chicken or Beef Broth
Helps create the soup base. Use low-sodium if you want to control salt.
Ricotta, Mozzarella, and Parmesan
The cheesy trio! Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan gives a salty, umami kick.
Red Pepper Flakes (optional)
For a subtle kick of heat—totally optional but highly recommended.

How To Make Lasagna Soup

1. Brown the Meat
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 lb ground beef or sausage. Cook until browned, about 5-7 minutes. Drain excess fat.

2. Sauté the Aromatics
Add 1 chopped onion and 4 minced garlic cloves. Cook until fragrant and translucent, about 3-4 minutes.

3. Build the Base
Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor. Add 1 (28 oz) can of crushed tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. Add Broth and Simmer
Pour in 4 cups of broth. Bring the soup to a boil, then reduce to a simmer. Let it cook for 10 minutes to meld flavors.

5. Cook the Pasta
Add 8 oz broken lasagna noodles directly to the pot. Simmer uncovered for 10-12 minutes, stirring occasionally to prevent sticking. Pasta should be al dente.

6. Stir in Cheese
Once noodles are tender, remove from heat. Stir in 1/2 cup grated Parmesan. Taste and adjust seasoning.

7. Serve and Top
Ladle into bowls. Top with a dollop of ricotta and a generous sprinkle of shredded mozzarella. Garnish with fresh basil if desired.

Tip: Serve with crusty bread to soak up every drop!

Storage Options

Room Temperature: Don’t leave out for more than 2 hours.
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze without the noodles for up to 3 months. When reheating, add cooked noodles fresh for the best texture.
Reheating Tips: Add a splash of broth when reheating to bring back the soupiness.

Variations and Substitutions

Meatless Version: Use mushrooms, lentils, or veggie crumbles.
Low-Carb/Keto: Swap noodles for zucchini ribbons or use cauliflower rice.
Spicy Kick: Add 1 tsp red pepper flakes or use spicy Italian sausage.
Creamy Version: Stir in a splash of heavy cream or use a cheese-filled tortellini.
Gluten-Free: Use gluten-free lasagna noodles or substitute rice pasta.

Frequently Asked Questions

Can I use a different pasta?
Yes! Rotini, penne, or bowtie work well. Just adjust cooking time accordingly.

Why did my noodles get mushy?
They were likely overcooked or sat in the soup too long. For best texture, slightly undercook and serve immediately.

Can I make this ahead?
Absolutely. Make the soup base in advance and store it without noodles. Add cooked pasta when ready to serve.

Can I freeze Lasagna Soup?
Yes—but freeze the broth and meat mixture separately from the pasta for best results.

What’s the best cheese combo?
Ricotta + mozzarella + Parmesan is classic, but feel free to swap in provolone, cottage cheese, or even cream cheese.

Do I have to use beef?
Nope! Ground turkey, chicken, or plant-based alternatives all work.

Conclusion

Lasagna Soup is everything you love about a classic Italian comfort dish—but easier, quicker, and perfect for a cozy night in. Whether you’re cooking for the family or meal-prepping for the week, this one-pot recipe delivers every time. Give it a try, snap a photo, and let me know how it turned out. Comfort never tasted so easy—dig in and enjoy!

Lasagna Soup: Hearty, Cheesy Comfort in a Bowl

Author: Sofia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6

Print Recipe

Ingredients

Scale

1 lb ground beef or Italian sausage
1 onion, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken or beef broth
8 oz lasagna noodles, broken into pieces
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan
1 cup ricotta cheese
1 cup shredded mozzarella
Optional: red pepper flakes, fresh basil

Instructions

In a large pot, brown the meat. Drain excess fat.
Add onion and garlic; cook until soft.
Stir in tomato paste, crushed tomatoes, seasonings, and broth.
Simmer 10 minutes, then add noodles. Cook 10–12 mins.
Stir in Parmesan. Serve topped with ricotta and mozzarella.

Nutrition

Calories: 420
Sugar: 6g
Fat: 22g
Carbohydrates: 32g
Fiber: 3g
Protein: 24g