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Lasagna soup is the coziest twist on an Italian classic you’ll ever make. Imagine all the flavors of hearty lasagna, rich tomato broth, tender pasta, creamy ricotta, all in one comforting bowl. In this guide, I’ll show you how to make an easy lasagna soup that’s perfect for weeknights, adaptable for slow cookers, and guaranteed to warm everyone at the table. We’ll cover the secret to rich flavor, ingredient swaps, and a few time-saving tricks I use in my kitchen here in Austin.
In this Article
Key Takeaways: What You Need to Know
| Tip | Quick Insight |
|---|---|
| What is Lasagna Soup? | A deconstructed version of classic lasagna served as a hearty soup. |
| Flavor Profile | Rich, tomato-based broth with cheesy, meaty goodness. |
| Cooking Method | Yes, it’s a one-pot lasagna soup recipe! |
| Main Ingredients | Ground beef, lasagna noodles, ricotta, tomato paste, and herbs. |
| Best Variation | Try crockpot lasagna soup for an effortless, slow-simmered version. |
How I Fell in Love with Lasagna Soup
What is Lasagna Soup, and How Did It Steal My Heart?
Lasagna soup is like a big hug in a bowl, a cross between classic lasagna and a hearty Italian stew. The first time I made it was one chilly Sunday when my kids begged for lasagna, but I didn’t have the patience for layering noodles and cheese. So, I improvised.
I browned some ground beef, tossed in garlic, onions, a splash of red wine, and simmered everything in a tomato-rich broth. When I dropped in broken noodles and a dollop of ricotta, the kitchen smelled like a Tuscan dream. That’s when I realized, this easy lasagna soup might just beat the traditional version.
Now, it’s my go-to comfort recipe when friends come over, or when I need something hearty but low-effort. It’s also a hit alongside my pumpkin soup or potato soup recipe when we do cozy soup nights at home.
What Does Lasagna Soup Taste Like?
Think of lasagna soup as layers of flavor without the layering work. The broth is tomato-forward with a savory depth from browned beef, herbs, and a hint of creaminess that comes from melting ricotta and mozzarella right into your spoonful.
It’s hearty but not heavy, rich like traditional lasagna but easier to digest. Every bite brings you pasta tenderness, cheesy smoothness, and that herby warmth that feels like dinner at Nonna’s house.
If you love bold, layered flavors like in my red Thai curry recipe, this dish delivers that same depth, just Italian-style.
Lasagna soup is a one-pot meal that tastes like traditional lasagna but comes together faster. It features a tomato-based broth, ground beef, lasagna noodles, and melted cheese, all in one cozy, flavorful bowl.
How to Make Lasagna Soup (Step-by-Step)
How Do You Make a Good Lasagna Soup?
To make a good lasagna soup, brown ground beef and onions, add garlic, tomato paste, crushed tomatoes, and Italian herbs, then simmer with broth and broken lasagna noodles. Finish with ricotta, mozzarella, and Parmesan for a creamy, cheesy finish. Serve hot and garnish with basil.
I’ve made lasagna soup so many times, and every time, I tweak it a little, because like good music, the rhythm’s all about timing. You want that tomato base to simmer long enough to deepen in flavor, but not so long that your noodles go soft.
When I tested this recipe for a family dinner in Austin, my brother said it “tastes like Sunday dinner made on a Tuesday.” That’s when I knew this one-pot lasagna soup was the comfort recipe every home cook needs.
Ingredients for Easy Lasagna Soup
| Ingredient | Measurement | Purpose |
|---|---|---|
| Olive oil | 2 tbsp | For sautéing aromatics |
| Ground beef | 1 lb | Adds richness and depth |
| Yellow onion | 1 medium, diced | Builds flavor base |
| Garlic | 4 cloves, minced | Adds aroma |
| Tomato paste | 2 tbsp | Concentrates the tomato flavor |
| Crushed tomatoes | 28 oz can | Soup base |
| Beef broth | 4 cups | Creates the soup texture |
| Italian seasoning | 1 tbsp | Adds herby flavor |
| Red pepper flakes | ½ tsp | Optional kick |
| Lasagna noodles | 8, broken pieces | The star ingredient |
| Ricotta cheese | 1 cup | Creamy topping |
| Mozzarella cheese | 1 cup, shredded | Melty texture |
| Parmesan cheese | ½ cup, grated | Savory finish |
| Fresh basil | For garnish | Fresh flavor |
For a vegetarian version, skip the beef and add lentils or Italian sausage-style tofu. For extra comfort, try serving it alongside my butternut squash soup, the textures play beautifully together.
Step-by-Step Directions: Easy Lasagna Soup Recipe
To make lasagna soup, sauté beef, onions, and garlic. Add tomato paste, crushed tomatoes, broth, and herbs. Simmer, add noodles, cook until tender, then stir in cheeses before serving.
Here’s the full breakdown, the way I cook it in my Texas kitchen:
- Brown the Beef – In a large pot, heat olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook until browned (about 6 minutes). Remove excess fat.
- Build the Flavor Base – Add diced onion and sauté until translucent. Stir in garlic and tomato paste, cooking for one minute until fragrant.
- Simmer the Broth – Pour in crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes. Bring to a gentle boil.
- Cook the Noodles – Break lasagna noodles into pieces and add them directly into the pot. Reduce to a simmer for 12–15 minutes until noodles are tender.
- Finish with Cheese – Just before serving, stir in mozzarella and Parmesan. Serve with a generous dollop of ricotta on top. Garnish with fresh basil.
Pro Tips for the Best Flavor
| Tip | Why It Matters |
|---|---|
| Use tomato paste | Adds depth and sweetness |
| Cook noodles in the broth | Thickens soup naturally |
| Finish with cheese off-heat | Keeps it creamy, not stringy |
| Simmer longer for depth | Develops that lasagna-style richness |
Can You Make Lasagna Soup in a Crockpot?
Yes! For crockpot lasagna soup, brown the meat and onions first, then add all ingredients except noodles and cheese. Cook on low for 6–7 hours, stir in noodles 30 minutes before serving, and top with cheese just before serving.
This crockpot lasagna soup version is perfect for lazy Sundays. I’ll toss everything into my slow cooker after breakfast, and by dinner, the house smells like an Italian restaurant. Add your noodles at the end so they don’t overcook, and don’t forget to swirl in cheese just before serving.
Personal Note
Last winter, I made this version after a long day catering a local market event. I was bone-tired, but when I walked in and smelled that tomato-basil aroma from the slow cooker, it felt like a hug waiting for me. That’s what this recipe is about, homey comfort without the extra work.
For something a little spicier, try pairing this with my red Thai curry for an East-meets-West comfort dinner.
Lasagna soup combines lasagna’s signature flavors into a one-pot meal made with ground beef, tomato broth, noodles, and melted cheese. Simmered on the stove or in a crockpot, it’s hearty, flavorful, and easy to prepare.
Lasagna Soup Variations and Customizations
Is Lasagna Soup a One-Pot Recipe?
Yes, lasagna soup is a true one-pot recipe. You cook everything, beef, onions, tomato base, and noodles, in a single pot. The noodles absorb all that rich flavor as they simmer, while the cheeses melt into a creamy finish right before serving.
I’m a big believer in one-pot magic. Whether it’s this lasagna soup recipe or my leek and potato soup, there’s something deeply satisfying about tossing everything into one pot and letting it come together. Less mess, less cleanup, and all the flavor.
The beauty of lasagna soup is how forgiving it is. Don’t have beef? Use sausage. Don’t have noodles? Try shells or even penne. You can build flavor around what’s already in your pantry, that’s real home cooking.
Lasagna Soup with Ground Beef (Classic Style)
Lasagna soup with ground beef captures the traditional lasagna flavor in every spoonful. Browned beef adds depth and savoriness to the tomato broth, balanced by creamy cheese and tender noodles for a hearty, satisfying bowl.
If you want that “Sunday lasagna” taste without the layers, this is your route. Use lean ground beef (90/10 is ideal), brown it until it forms those golden bits at the bottom of the pan, that’s your flavor gold. Deglaze with a splash of broth or wine, and those browned bits dissolve into your soup, creating that restaurant-level richness.
Crockpot Lasagna Soup (Slow-Cooked Comfort)
Crockpot lasagna soup is a slow-cooked version of the classic recipe. Simply brown the beef, add all ingredients except noodles and cheese, cook low for 6–7 hours, then finish with noodles and cheese just before serving.
If there’s one kitchen appliance that’s saved my sanity as a working mom, it’s the slow cooker. I love setting it in the morning, heading out for errands, and coming home to a pot of bubbling, tomato-rich crockpot lasagna soup that practically makes itself. The slow cook allows herbs to bloom and meat to soften beautifully.
Easy Lasagna Soup for Busy Nights
Sometimes, the craving hits on a weeknight, when you’re tired, it’s 7 PM, and everyone’s hungry now. That’s when easy lasagna soup comes to the rescue.
Here’s how I make it in under 30 minutes:
- Brown ground beef and onions.
- Add jarred marinara (yes, it’s fine, pick a good one like Rao’s).
- Pour in broth, toss in pasta, simmer for 10 minutes.
- Finish with a swirl of ricotta and mozzarella.
It’s the fastest way to get that slow-simmered flavor in half the time.
Vegan & Gluten-Free Lasagna Soup Variations
Lasagna soup can be adapted for everyone at the table. For vegan eaters, swap the beef for lentils or mushrooms, and use coconut milk for creaminess. Nutritional yeast adds that cheesy bite without dairy.
For gluten-free, rice noodles or gluten-free lasagna noodles work beautifully. They hold up well in broth and keep that satisfying bite.
Pro Tip: Add a dash of smoked paprika or vegan Worcestershire for depth, it mimics the richness of ground beef.
Kid-Friendly Lasagna Soup
If you’ve got picky eaters, this one’s a winner. Kids love it because it’s familiar, pasta, cheese, and sauce, but easier to eat than lasagna slices. You can even blend the veggies into the sauce if your little ones spot “green things” from a mile away.
I sometimes serve this with small garlic toasts or a drizzle of olive oil on top. It’s comfort food at its best, quick, balanced, and family-approved.
Flavor Customization Table
| Style | Key Ingredient | Flavor Profile | Perfect For |
|---|---|---|---|
| Classic | Ground beef & tomato | Hearty and rich | Traditionalists |
| Crockpot | Slow simmered | Deep, slow-cooked flavor | Busy families |
| Easy | Marinara shortcut | Quick & convenient | Weeknights |
| Vegan | Lentils or mushrooms | Savory umami | Plant-based eaters |
| Gluten-Free | GF pasta | Light & wholesome | Sensitive diets |
Real Testimonial
“Abby, your lasagna soup recipe saved me last winter. I made it in my slow cooker after work, and my husband said it was the best thing I’ve cooked in years. The broth was rich, and that dollop of ricotta? Heaven.”
— Jamie L., Austin, TX
This testimonial was shared through my email newsletter after a reader adapted the crockpot lasagna soup variation. Real people, real kitchens, real comfort, that’s what EatWellWell is about.
Lasagna soup is a flexible, one-pot meal that adapts to every lifestyle, from classic beef versions to vegan, gluten-free, and slow-cooked options. It’s rich, cozy, and customizable for busy families and comfort-food lovers alike.
Lasagna Soup Recipe
Equipment
- 1 Large pot Heavy-bottomed, for even simmering
- 1 Wooden spoon For stirring
- 1 Ladle For serving
- 1 Chef’s knife For chopping vegetables
- 1 Cutting board For prepping ingredients
Ingredients
- 1 lb Ground beef 90/10 lean-to-fat ratio preferred
- 2 tbsp Olive oil For sautéing
- 1 medium Yellow onion Diced
- 4 cloves Garlic Minced
- 2 tbsp Tomato paste Adds depth and sweetness
- 28 oz Crushed tomatoes Preferably San Marzano
- 4 cups Beef broth Use low-sodium if possible
- 1 tbsp Italian seasoning Dried
- ½ tsp Red pepper flakes Optional
- 8 pieces Lasagna noodles Broken into bite-sized pieces
- 1 cup Ricotta cheese Whole milk
- 1 cup Mozzarella cheese Shredded
- ½ cup Parmesan cheese Freshly grated
- – – Salt and pepper To taste
- – – Fresh basil For garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and brown for 6–8 minutes.
- Stir in diced onion and cook until translucent. Add garlic and tomato paste; cook 1 minute to deepen flavor.
- Add crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Bring to a simmer.
- Break lasagna noodles into pieces and stir into soup. Simmer 12–15 minutes or until noodles are tender.
- Turn off heat. Stir in mozzarella and Parmesan. Serve hot with a dollop of ricotta and basil on top.
Notes
To store: keep noodles separate from broth to avoid sogginess.
To freeze: cool completely and store in airtight containers up to 2 months.
Nutrition
Secrets to Perfect Lasagna Soup
How Do You Make a Good Lasagna Soup?
To make a good lasagna soup, brown your meat well, layer flavors with tomato paste and herbs, simmer slowly, and finish with cheese off the heat. Balance acidity with a touch of cream or sugar, and season gradually for a perfectly rich, savory bowl.
When I first tested this lasagna soup recipe, I made every mistake possible, noodles too soft, sauce too salty, cheese added too early. But after a dozen rounds in my kitchen, I found the sweet spot: balanced, bold, and perfectly cozy.
Below, I’ll share the same tricks that took my lasagna soup from “good” to “how is this better than lasagna?”
1. Build Layers of Flavor
The foundation of any great lasagna soup starts with the base.
You can’t just toss ingredients into a pot and call it a day, flavor needs time and layering.
- Step 1: Sear the beef until you see those little golden bits sticking to the bottom. That’s your fond, it’s what gives your soup depth.
- Step 2: Stir in tomato paste and let it caramelize. This step brings sweetness and removes that raw, tinny tomato flavor.
- Step 3: Use broth or even a splash of red wine to lift all that flavor off the pan before simmering.
It’s the same method I use in my red Thai curry recipe, layering is key. Each step builds the base for that “cooked-all-day” flavor even when it’s done in under an hour.
2. Perfect the Texture
Texture is what makes lasagna soup special. You want it hearty, not watery; creamy, not clumpy.
Here’s the trick:
Cook your noodles directly in the broth, that’s where the magic happens. The starch from the pasta naturally thickens the soup, creating that rich, velvety mouthfeel.
Once the noodles are tender, stir in cheese off the heat. Mozzarella melts smoothly, Parmesan adds saltiness, and ricotta provides that creamy finish.
This step makes your soup silky instead of stringy, the kind that coats your spoon like velvet.
3. Balance the Flavors
A well-balanced lasagna soup with ground beef should taste bright, savory, and a little tangy.
| Balance Point | Ingredient | Why It Matters |
|---|---|---|
| Acidity | Crushed tomatoes & tomato paste | Adds brightness |
| Sweetness | A pinch of sugar or carrot | Cuts acidity |
| Saltiness | Parmesan cheese | Deepens flavor |
| Umami | Beef & tomato base | Adds richness |
| Creaminess | Ricotta or heavy cream | Smooths texture |
If your soup tastes too sharp or acidic, stir in ½ teaspoon of sugar or a splash of cream. Those tiny adjustments make it restaurant-level good.
4. Season as You Go
Never season just once. Add salt in stages, after the beef browns, after the broth goes in, and again at the end. It helps flavors build naturally without overwhelming the soup.
And don’t skip the final seasoning check! A tiny pinch of salt or a squeeze of lemon right before serving can make everything pop.
5. Finish Like a Chef
Before serving, I always do a quick “chef’s swirl” a drizzle of olive oil, a sprinkle of fresh basil, and a few Parmesan curls. It’s a simple touch that adds aroma and visual warmth.
If you’re making this for guests, serve it with garlic toasts or a side of potato soup as a soup pairing for contrast.
Real Kitchen Experience
“I’ve made Abby’s lasagna soup three times now. The trick of browning tomato paste changed everything. The depth of flavor is insane, it tastes like it’s been simmering all day, even though I threw it together in 40 minutes.”
— Lori P., Dallas, TX
6. Ingredient Quality Matters
Use the best ingredients you can afford:
- Tomatoes: San Marzano or organic crushed tomatoes for balanced acidity.
- Beef: 90/10 lean-to-fat ratio for depth without greasiness.
- Cheese: Whole milk ricotta and freshly grated Parmesan melt beautifully.
- Herbs: Dried Italian seasoning is fine, but fresh basil adds a final touch of freshness.
I buy most of my herbs and produce from local Austin markets, fresher ingredients always equal fuller flavor.
7. Make It Ahead (Meal Prep Tip)
Lasagna soup reheats like a dream, sometimes even better the next day. Just keep the noodles separate if you’re storing leftovers; otherwise, they’ll soak up too much liquid.
Store the broth in one container, the noodles in another, and cheese in a small jar. Combine and reheat gently on the stove for a near-instant dinner.
If you’re a meal prep lover, this recipe works beautifully for weeknight rotation alongside my butternut squash soup.
Chef’s Flavor-Boost Table
| Boost | Ingredient | When to Add | Effect |
|---|---|---|---|
| Umami Depth | 1 tsp soy sauce | During simmer | Adds savoriness |
| Richness | 2 tbsp cream or butter | At the end | Balances acidity |
| Freshness | Chopped basil | Before serving | Brightens flavors |
| Spice | Red chili flakes | With onions | Gentle heat |
A good lasagna soup balances richness and freshness. Brown your meat, simmer tomato paste and herbs, and cook noodles in the broth. Finish with off-heat cheese and fresh basil for a creamy, flavorful, one-pot Italian-inspired meal.
Serving, Pairing & Storage Tips for Lasagna Soup
How Should You Serve Lasagna Soup?
Serve lasagna soup hot in deep bowls with a dollop of ricotta, shredded mozzarella, and a sprinkle of Parmesan. Add fresh basil or parsley on top for color and freshness. Pair with garlic bread or a simple green salad for a complete meal.
The moment your lasagna soup hits the bowl, it’s all about presentation and temperature. You want it piping hot, the cheese melting softly into that rich tomato broth.
I always spoon it into wide bowls, top with ricotta, then sprinkle mozzarella and Parmesan right before serving. The contrast, creamy cheese meeting hot soup, is what makes every bite irresistible.
For a cozy dinner, I often serve it alongside crusty bread or my pumpkin soup as a first course. The sweet pumpkin notes perfectly balance the savory, meaty base of the lasagna soup.
Perfect Sides to Pair With Lasagna Soup
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Soaks up the rich tomato broth |
| Caesar Salad | Adds crunch and freshness |
| Roasted Veggies | Balances the soup’s richness |
| Leek and Potato Soup | A cozy pairing for soup nights |
Each of these sides complements lasagna soup’s hearty texture while keeping the meal balanced.
Storage Tips for Leftovers
Refrigerate leftover lasagna soup in airtight containers for up to 4 days. Keep noodles separate to avoid sogginess. Reheat gently on the stove and add a splash of broth if needed. It also freezes well for up to 2 months.
This soup is a meal-prep gem. I often double the batch and freeze half, perfect for busy weeks when I want comfort without effort. To freeze, let it cool completely, pour into freezer-safe containers, and thaw overnight before reheating.
For best texture, store noodles separately and add when reheating. This keeps them from soaking up too much broth.
Creative Leftover Ideas
- Lasagna Soup Bake: Pour leftovers into a baking dish, top with mozzarella, and broil until bubbly.
- Stuffed Peppers: Mix leftover soup with rice, stuff into bell peppers, and bake.
- Mini Lasagna Cups: Spoon into muffin tins, top with cheese, and bake for fun lunch bites.
These quick twists make sure not a drop of that flavorful broth goes to waste.
Lasagna soup is best served hot with cheese and fresh herbs, paired with bread or salad. Store leftovers up to 4 days, freeze for 2 months, and repurpose into casseroles or stuffed peppers for zero waste.
FAQs
What is lasagna soup?
Lasagna soup is a deconstructed version of classic lasagna made into a hearty soup. It features a tomato-based broth with ground beef, lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses for rich, comforting flavor, all cooked together in one pot.
What does lasagna soup taste like?
Lasagna soup tastes like traditional baked lasagna but in spoonable form. It’s savory, cheesy, and rich, with hints of tomato, herbs, and garlic. The broth carries all the flavors of classic lasagna but feels lighter and cozier, perfect for cold evenings or easy weeknight meals.
Is lasagna soup a one-pot recipe?
Yes, lasagna soup is a true one-pot recipe. You cook the beef, tomato base, and noodles all in the same pot, which saves time and keeps cleanup easy. As the noodles cook, they release starch, naturally thickening the soup and deepening its flavor.
How do you make a good lasagna soup?
To make a good lasagna soup, brown the meat first for flavor, add tomato paste and herbs, simmer slowly, and finish with cheeses off the heat. Balance acidity with a pinch of sugar or cream, and always taste and adjust seasoning before serving.
What is a good lasagna soup?
A good lasagna soup has depth, balance, and texture, rich broth, tender noodles, and creamy cheese layers. It’s flavorful without being heavy. Use quality tomatoes, fresh basil, and whole-milk ricotta for best results. The best versions taste homemade and comforting, like classic lasagna in a bowl.
What ingredients are in lasagna soup?
The main ingredients are ground beef, onions, garlic, tomato paste, crushed tomatoes, broth, Italian seasoning, and broken lasagna noodles. Cheese toppings, ricotta, mozzarella, and Parmesan, complete the dish. You can also add basil, red pepper flakes, or cream for extra richness and balance.
Can I freeze lasagna soup?
Yes. Cool completely, store in freezer-safe containers, and freeze for up to 2 months. Reheat gently and add extra broth to restore consistency.
How long does lasagna soup last in the fridge?
Up to 4 days in airtight containers. Keep noodles separate to avoid sogginess.
Can I make lasagna soup vegetarian?
Absolutely. Swap the beef for lentils or mushrooms and use vegetable broth instead of beef broth.
Conclusion: Why Lasagna Soup Deserves a Spot in Your Weekly Rotation
Lasagna soup is one of those rare recipes that feels both nostalgic and new. It’s everything you love about lasagna, hearty sauce, melted cheese, tender noodles, made simpler, faster, and cozier.
It’s also the kind of meal that invites connection. Whether you’re making it for a quick weeknight dinner or a Sunday gathering, it always feels like home in a bowl.
Serve it hot, garnish with basil, and watch how fast everyone asks for seconds. For another warm, comforting dinner, pair it with my butternut squash soup or red Thai curry.
Cooking well doesn’t have to be complicated, it just needs heart.
