Lasagna Soup Recipe

Lasagna soup is a cozy one-pot meal that captures the flavors of classic lasagna, rich tomato broth, ground beef, tender noodles, and melted cheeses, in a comforting bowl. It’s simple, hearty, and perfect for weeknights or make-ahead family dinners.

Print Pin

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: Servings

Calories: 450kcal

Author: Abby Pinkmann

Cost: $15

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

Get Recipe Ingredients

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

For best results, cook noodles directly in the broth for extra flavor and thickness.
To store: keep noodles separate from broth to avoid sogginess.
To freeze: cool completely and store in airtight containers up to 2 months.

Nutrition