This lasagna soup is everything you love about traditional lasagna, just way easier and all made in one pot. It’s warm, hearty, cheesy, and totally slurp-worthy. No layering, no baking trays, just cozy spoonfuls of tomato-rich goodness swirled with melty cheese and tender pasta. Perfect for busy weeknights or lazy weekends on the couch.
Table of Contents
Why You’ll Love This Lasagna Soup
You get all the flavor of lasagna with a fraction of the effort. No fussing with noodles sticking together or uneven layers. Just brown, simmer, stir, and enjoy. The broth is bold and tomatoey, the noodles soak up every bit of flavor, and the cheesy topping? Pure comfort. It’s also a great way to use up pantry staples. If you’re into cozy dishes that come together fast, this one’s right up there with our comforting potsticker soup and creamy orzo with roasted butternut squash and spinach.
Lasagna Soup Ingredients
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 small yellow onion, chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 can (15 oz) tomato sauce
4 cups chicken broth
2 cups water
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
8 oz bowtie or lasagna noodle pieces
Salt and pepper to taste
Cheesy Toppings
½ cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated parmesan
Fresh chopped parsley for garnish
You can mix and match cheese based on what’s in your fridge. Even cottage cheese works in a pinch.
How to Make Lasagna Soup
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Stir in chopped onions and garlic, letting them soften for about 3 minutes. Add crushed tomatoes, tomato sauce, tomato paste, broth, water, and all the seasonings. Bring to a simmer. Once bubbling, stir in your pasta. Cook uncovered for about 10 minutes, or until noodles are tender. Ladle into bowls and top with ricotta, mozzarella, and parmesan. Sprinkle fresh parsley for a pop of color.
How to Serve Lasagna Soup
Serve it hot with a thick slice of crusty bread or a side of garlic knots. You can let everyone build their own bowl with their favorite toppings or stir the cheese directly into the pot for a fully melty finish. We love it paired with sausage and tortellini soup on a chilly soup night rotation.
Tips & Variations
Use ground turkey or plant-based meat for a lighter version
Substitute bowtie pasta with broken lasagna sheets or rotini
Add a splash of cream or half-and-half for a richer broth
Stir in spinach or kale at the end for a veggie boost
For a spicy kick, toss in more red pepper flakes or a dash of hot sauce
This soup loves being made ahead. It only gets tastier the next day.
Storage Instructions
Store leftovers in the fridge for up to 5 days in an airtight container. The pasta may soak up the liquid over time, so just add a splash of water or broth when reheating. You can also freeze the soup for up to 3 months. Just leave out the noodles when freezing, then add freshly cooked pasta after thawing for the best texture.
FAQ
Can I make this lasagna soup vegetarian?
Yes, just skip the meat or swap in lentils or mushrooms. Use veggie broth instead of chicken.
What pasta works best?
Any short pasta works well, but bowties, rotini, or broken-up lasagna noodles keep the lasagna spirit alive.
Can I make it in the pressure cooker?
Totally. Brown the meat using sauté mode, add everything but the cheese, seal and cook on high pressure for 4 minutes, then quick release and stir in the toppings.
Lasagna soup is cozy, customizable, and guaranteed to warm your belly and your heart. If you give it a try, leave a comment or snap a photo to share. For more comfort food recipes like this, follow us on Pinterest or hang out with us on Facebook
Lasagna Soup
Equipment
- Large pot or Dutch oven for cooking the soup
- Wooden spoon for stirring and breaking up meat
- Ladle for serving
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 8 oz bowtie pasta or broken lasagna noodles
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or sausage and cook until browned, breaking it apart as it cooks.
- Add chopped onion and garlic. Cook for about 3 minutes until softened and fragrant.
- Stir in crushed tomatoes, tomato paste, tomato sauce, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a simmer.
- Once bubbling, add pasta and cook uncovered for about 10 minutes, stirring occasionally, until noodles are tender.
- Taste and season with salt and pepper. Ladle soup into bowls and top with ricotta, mozzarella, and parmesan. Garnish with fresh parsley if desired.