Best Lasagna Soup Recipe – Comfort Food in a Bowl
If you love the flavors of classic lasagna but want something easier, cozier, and faster, this lasagna soup recipe is the answer. It combines all the hearty layers of traditional lasagna—rich tomato sauce, ground meat, tender noodles, melty cheese, and Italian herbs—into a warm and comforting bowl of soup.
Perfect for chilly nights or busy weeknights, this recipe delivers all the goodness of lasagna without the layering fuss. It’s a one-pot meal that’s family-friendly, budget-friendly, and freezer-friendly.
Ingredients (Serves 6)
For the Soup
- 1 lb (450 g) ground beef (or Italian sausage)
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or chicken broth)
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt & pepper, to taste
- 8–10 lasagna noodles, broken into pieces
For the Cheese Topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Step by Step Cooking Guide
- Brown the meat – In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed.
- Sauté aromatics – Add onion, garlic, and bell pepper. Cook until softened and fragrant, about 3–4 minutes.
- Add liquids & seasonings – Stir in crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, basil, red pepper flakes, salt, and pepper. Bring to a boil.
- Simmer with pasta – Add broken lasagna noodles. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until pasta is tender.
- Prepare cheese mixture – In a small bowl, mix ricotta, mozzarella, Parmesan, and parsley.
- Serve – Ladle hot soup into bowls and top with a dollop of the cheese mixture. Garnish with extra Parmesan and parsley if desired.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Serving Size: 6 servings
Tips & Variations
- Make it creamy: Add ½ cup heavy cream or whole milk at the end for a richer broth.
- Vegetarian version: Replace meat with mushrooms, zucchini, or lentils.
- Spicy twist: Use hot Italian sausage or add extra red pepper flakes.
- Make ahead: Cook soup without noodles, then add freshly boiled pasta before serving to avoid sogginess.
- Slow cooker option: Cook meat and aromatics first, then add everything (except noodles and cheese). Cook on low for 6–7 hours.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 27 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 8 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free lasagna noodles or pasta.
- Low-Carb/Keto: Swap noodles with zucchini ribbons or shirataki noodles.
- Dairy-Free: Use dairy-free ricotta and mozzarella alternatives.
- Low-Sodium: Choose low-sodium broth and tomato products.
Serving Suggestions
This lasagna soup recipe is best served hot with a dollop of cheesy topping that melts into the soup for a creamy, savory finish. Pair it with garlic bread, a side salad, or roasted vegetables for a complete meal.
Whether for weeknight dinners or weekend gatherings, this soup is a hearty, comforting dish that brings the taste of lasagna to your table in under an hour.
FAQ’s
Q1: Can I freeze lasagna soup?
Yes! Freeze without the cheese topping in airtight containers for up to 3 months. Thaw overnight and reheat gently.
Q2: How do I keep the noodles from getting mushy?
Cook noodles separately and add them just before serving if you plan on storing leftovers.
Q3: Can I use other types of pasta?
Absolutely! Penne, bowtie, or rotini work well as substitutes.
Q4: What’s the best cheese for topping?
Ricotta, mozzarella, and Parmesan are classic, but you can use cottage cheese or provolone for variety.
Q5: Can I make this in an Instant Pot?
Yes! Cook meat and aromatics on sauté mode, add liquids and noodles, then pressure cook for 4 minutes. Quick release and serve with cheese topping.
