Lasagna Soup: The Cozy Comfort Food You Didn’t Know You Needed

There’s something magical about a bowl of Lasagna Soup on a chilly night. Imagine all the flavors of your favorite baked lasagna—savory tomato sauce, creamy cheese, tender pasta—but in a comforting, spoonable form. The first time I made it, I couldn’t believe how easy it was to capture that same nostalgic taste without all the layering and baking. This soup feels like a warm hug in a bowl—simple, hearty, and full of flavor. If you’ve ever craved lasagna but didn’t have the time, this one-pot wonder is about to become your new go-to dinner.

What Is Lasagna Soup?

Think of Lasagna Soup as deconstructed lasagna that meets your favorite tomato basil soup. It’s everything you love about the classic Italian dish, transformed into a quick, weeknight-friendly meal. Instead of layers, you simmer all the ingredients—pasta, sauce, and cheese—together in one pot. The result is rich, hearty, and deeply satisfying without the extra effort.

What makes it so special is the contrast of textures and flavors. You get the chew of al dente pasta, the creamy bite of ricotta, and the savory depth of tomato and herbs—all balanced in a single spoonful. Plus, it’s endlessly customizable, whether you like it thick and cheesy or lighter and brothier.

Lasagna Soup

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• Author: Rasha Annan
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

A cozy and hearty bowl of Lasagna Soup filled with all the classic flavors of traditional lasagna—savory tomato sauce, tender pasta, and creamy cheese—all made in one pot for a quicker, easier meal. Perfect for busy weeknights or comforting family dinners.

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Ingredients

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• 2 tablespoons olive oil

• 1 pound ground beef or Italian sausage

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1 teaspoon crushed red pepper flakes (optional)

• 1 (28-ounce) can crushed tomatoes

• 4 cups beef or chicken broth

• 1 tablespoon tomato paste

• 8 ounces lasagna noodles, broken into pieces

• Salt and black pepper, to taste

• ½ cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley, for garnish

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Instructions

• Heat olive oil in a large pot over medium heat. Add ground beef or sausage, breaking it apart with a spoon until browned.

• Stir in diced onion and minced garlic; cook until fragrant and softened.

• Mix in tomato paste, Italian seasoning, and red pepper flakes.

• Pour in crushed tomatoes and broth, stirring well to combine.

• Bring to a boil, then add broken lasagna noodles. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.

• Adjust seasoning with salt and pepper.

• Stir in mozzarella and Parmesan or top each serving with a spoonful of ricotta and fresh basil.
• Serve hot with crusty bread or a green salad.

Notes

For a lighter version, substitute ground turkey or chicken for beef.

If freezing, cook and store the noodles separately to maintain texture.

Add spinach, zucchini, or mushrooms for extra nutrition and flavor.

A Parmesan rind simmered in the broth adds richness and depth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: One-Pot / Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (approximately 1½ cups)
• Calories: 420
• Sugar: 6 g
• Sodium: 890 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 75 mg

Key Ingredients & Flavor Profile

The Essentials

To make the best Lasagna Soup, you’ll need a few staple ingredients that mirror traditional lasagna but come together faster:

• 2 tablespoons olive oil
• 1 pound ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef or chicken broth
• 1 tablespoon tomato paste
• 8 ounces of lasagna noodles, broken into pieces
• Salt and black pepper to taste
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

The beef (or sausage) brings depth and richness, while the trio of cheeses creates that signature creamy layer-in-a-bite experience. The tomato base, infused with garlic and herbs, ties everything together into a bowl of pure comfort.

Optional Add-Ins

If you love experimenting, toss in spinach for color and nutrition, sautéed mushrooms for umami, or zucchini for a lighter touch. A Parmesan rind simmered in the broth adds incredible depth that mimics the flavor of a slow-cooked sauce.

Step-by-Step Preparation Methods

Stove-Top / One-Pot Method

Start by heating olive oil in a large pot over medium heat. Add the meat, breaking it apart with a spoon until browned. Stir in the onion and garlic, letting them soften and release their aroma—this step builds the foundation of your soup’s flavor.

Next, mix in tomato paste, Italian seasoning, and a pinch of red pepper flakes. Pour in the crushed tomatoes and broth, stirring well to combine. Once it comes to a gentle boil, add the broken lasagna noodles. Simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is cooked al dente.

Just before serving, stir in mozzarella and Parmesan, or simply dollop ricotta on top of each bowl for that signature lasagna “layer” look. Sprinkle with basil and dive in.

Slow Cooker Method

If you’d rather set it and forget it, brown the meat with garlic and onion first, then transfer everything (except the pasta and cheeses) into your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the pasta 30 minutes before serving, and finish with cheese when ready to eat.

Instant Pot Variation

For a faster approach, use your Instant Pot’s sauté function for browning, then add all remaining ingredients except cheese. Pressure cook for 6 minutes, perform a quick release, and stir in your cheese just before serving. Dinner in under 30 minutes—without sacrificing that slow-simmered flavor.

Dietary Variations & Ingredient Substitutions

One of the best parts about Lasagna Soup is how easy it is to adapt for different dietary needs without losing that classic taste.

Vegan or Plant-Based

Skip the meat and use lentils or plant-based sausage for protein. Choose vegetable broth and swap dairy cheeses for vegan mozzarella and cashew-based ricotta. A splash of coconut milk adds creaminess if you miss the dairy texture.

Gluten-Free

Replace regular lasagna noodles with your favorite gluten-free pasta or rice noodles. Just be sure to check the cook time since gluten-free pasta softens faster. Also, confirm that your broth and tomato products are certified gluten-free.

Low-Calorie or Light Version

Use ground turkey or chicken instead of beef, and go easy on the cheese by using part-skim ricotta and mozzarella. You can also bulk up the soup with extra vegetables like zucchini, spinach, or kale to make it more filling without extra calories.

Halal or Kosher Adaptation

Use certified halal beef or turkey, and opt for kosher cheeses or dairy-free alternatives. Since the base flavors rely on herbs and tomatoes, you won’t lose any authenticity with these simple swaps.

Serving Suggestions & Pairings

A bowl of Lasagna Soup is practically a meal on its own, but a few sides can make it shine. Pair it with warm garlic bread or buttery dinner rolls to soak up the sauce. A crisp green salad with balsamic dressing adds a fresh contrast to the richness of the soup.

For drinks, iced tea, sparkling water with lemon, or even a light red wine like Chianti, balance the hearty flavors beautifully. When serving guests, try topping each bowl with a spoonful of ricotta and a sprinkle of fresh herbs for an elegant touch that looks straight out of an Italian bistro.

Storage, Reheating & Make-Ahead Tips

Leftovers of Lasagna Soup taste even better the next day as the flavors deepen overnight. Store it in an airtight container in the fridge for up to four days. When reheating, add a splash of broth or water to loosen the consistency, since the pasta tends to absorb liquid over time.

If you plan to freeze it, cook the noodles separately and freeze only the soup base. When ready to serve, thaw overnight in the refrigerator, heat on the stove, and add freshly cooked pasta. This way, your noodles stay firm and your soup tastes freshly made.

There’s a reason Lasagna Soup has become a favorite across America—it delivers all the cozy, cheesy satisfaction of traditional lasagna in half the time and effort. Once you try it, you’ll understand why it’s more than just a trend; it’s comfort food reimagined. Whether you make it rich and cheesy or light and veggie-packed, this recipe will quickly find a permanent spot in your weeknight rotation.

FAQ

Can you make Lasagna Soup ahead of time?

Absolutely. Prepare the soup base in advance and store it in the fridge for up to four days. For the best texture, cook the pasta separately and add it when reheating, so it doesn’t get too soft.

Can I freeze Lasagna Soup?

Yes, you can. Freeze the soup base without the noodles for up to three months. When ready to enjoy, thaw overnight in the fridge, reheat on the stove, and stir in freshly cooked pasta for that perfect bite.

What kind of pasta works best for Lasagna Soup?

Broken lasagna noodles are the classic choice, but you can use mafalda, rotini, or any short pasta that holds sauce well. Just make sure to adjust the cooking time based on the type you use.

How can I make Lasagna Soup thicker or creamier?

For a heartier consistency, simmer it longer with less broth or stir in extra cheese at the end. You can also add a small spoon of ricotta or cream for a richer texture.

Can I make this recipe vegetarian or vegan?

Definitely. Swap the meat for lentils or plant-based sausage, use vegetable broth, and replace dairy cheeses with vegan mozzarella and cashew ricotta. The flavor stays bold and comforting without the meat.