Lasagna Soup Recipe
Craving all the comfort of lasagna but without the hour-long layering marathon? This Lasagna Soup Recipe is your new best friend — every spoonful is rich, hearty, and loaded with that classic Italian flavor you love.
I first made this on a rainy Tuesday when I really wanted lasagna but definitely did not have the patience for it. One pot, thirty-ish minutes, and I was hooked. Now it’s on rotation every single week.
Table of Contents
Why You’ll Love This Recipe
This one-pot lasagna soup delivers everything you want from classic lasagna — tender noodles, savory meat, rich tomato broth — but with a fraction of the effort.
It’s a total crowd-pleaser. The creamy ricotta topping melts right into the hot soup and takes it to another level. Think lasagna, but make it scoopable.
It’s also incredibly flexible. You can use ground beef or Italian sausage, go dairy-free, or swap the protein entirely. This recipe bends to whatever you’ve got on hand.
Ingredients You’ll Need
Here’s everything that goes into this easy lasagna soup. Nothing fancy — just good, honest pantry staples working together beautifully.
| Category | Ingredient | Amount |
|---|---|---|
| Base | Olive oil | 1 tbsp |
| Protein | Ground beef or Italian sausage | 1 lb |
| Aromatics | Large onion, chopped | 1 |
| Aromatics | Garlic cloves, minced | 3 |
| Tomatoes | Crushed tomatoes (28 oz can) | 1 can |
| Tomatoes | Tomato sauce (15 oz can) | 1 can |
| Tomatoes | Diced tomatoes, undrained (14.5 oz can) | 1 can |
| Liquid | Beef broth or chicken broth | 4 cups |
| Seasoning | Italian seasoning | 2 tsp |
| Seasoning | Salt | 1 tsp |
| Seasoning | Black pepper | 1/2 tsp |
| Pasta | Lasagna noodles, broken into 2-inch pieces | 6 noodles |
| Optional | Heavy cream or milk | 1/2 cup |
| For Serving | Ricotta cheese | As needed |
| For Serving | Shredded mozzarella cheese | As needed |
| For Serving | Fresh basil or parsley | As needed |
How to Make Lasagna Soup (Step-by-Step)
This skillet lasagna soup comes together in one big pot, which means less cleanup and more time for seconds. Let’s walk through it together.
Step 1: Brown the Meat
Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add your ground beef or Italian sausage and cook, breaking it apart as you go, until it’s nicely browned all over.
Drain off any excess fat — you want flavor, not grease. Tip: Italian sausage adds a little extra kick and richness, so it’s worth trying if you haven’t yet.
Step 2: Soften the Aromatics
Toss in the chopped onion and let it cook for about 5 minutes until it turns soft and translucent. Your kitchen is going to smell incredible right about now.
Add the minced garlic and stir for 1 minute more. Don’t walk away — garlic goes from golden to burnt in seconds and nobody wants that.
Step 3: Build the Tomato Base
Pour in the crushed tomatoes, tomato sauce, and the diced tomatoes with all their liquid. That liquid is pure flavor, so don’t drain it.
Stir everything together and let those tomatoes get acquainted with the meat. This is where the soup starts looking like something really special.
Step 4: Add the Broth and Simmer
Pour in 4 cups of beef or chicken broth, then add the Italian seasoning, salt, and black pepper. Give it a good stir.
Bring the soup to a boil, then drop the heat to a low simmer. Cover and let it cook for 15 to 20 minutes. This is the patience-building step, but trust me — the flavors meld into something amazing. Check out this Italian sausage tortellini soup for another cozy soup done right.
Step 5: Cook the Noodles Right in the Pot
Break your lasagna noodles into roughly 2-inch pieces and add them directly to the simmering soup. Cook uncovered, stirring occasionally, for 10 to 12 minutes until the noodles are al dente.
Note: The noodles will continue to absorb liquid as they sit, so if you’re making this ahead, slightly undercook them. Nobody likes mushy pasta — not even in soup form.
Step 6: Stir in the Cream (Optional but Recommended)
If you’re going for an extra creamy finish, stir in 1/2 cup of heavy cream or milk right at the end. It makes the broth velvety and rich in a way that feels almost indulgent.
This step is totally optional, but once you try it, going back feels wrong. Consider yourself warned.
Step 7: Serve and Top
Ladle the hot soup into bowls and top each one with a generous dollop of ricotta cheese, a handful of shredded mozzarella, and a sprinkle of fresh basil or parsley.
The ricotta melts into the hot broth and creates these dreamy, creamy pockets of flavor. It is absolutely the best part. Don’t skip the toppings — they make it feel like proper lasagna in a bowl.
Expert Tips, Variations, and Troubleshooting
Tips for the Best One-Pot Lasagna Soup
Use good-quality canned tomatoes if you can. San Marzano tomatoes have a sweeter, richer flavor and they make a noticeable difference in the final soup.
Don’t add the noodles too early. They cook fast and go from perfect to mushy quickly. Add them in the last 10 to 12 minutes, and you’re golden.
Taste as you go! Everyone’s salt preferences are different, and the broth may need a little extra seasoning depending on your brand of tomatoes and stock.
Easy Variations to Try
Swap the ground beef for Italian sausage for a spicier, more herby version. A mix of both is also absolutely delicious.
Want to go lighter? Skip the heavy cream entirely — the soup is still rich and hearty without it. You can also use ground turkey instead of beef.
Feeling adventurous? Toss in a handful of baby spinach or kale in the last few minutes of cooking. It wilts right in and adds a nice nutritional boost. Love easy pasta dinners? You’ll also want to try this one-pot creamy beef and garlic butter pasta for your next weeknight win.
Troubleshooting Common Issues
Soup too thick? Just add a splash more broth until it reaches your preferred consistency. Lasagna soup can thicken up a lot as it sits, especially with the noodles in there.
Noodles too soft? This usually means they cooked a little too long. Next time, pull them a minute or two earlier — they’ll finish softening in the hot broth off the heat.
Not enough flavor? A pinch more Italian seasoning and a tiny splash of Worcestershire sauce can deepen the savory notes beautifully. Red pepper flakes also wake everything up if you like a little heat.
Storage Instructions
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 4 days |
| Freezer (without noodles) | Freezer-safe bag or container | Up to 3 months |
| Freezer (with noodles) | Freezer-safe container | Up to 1 month (noodles may soften) |
Reheating Instructions
To reheat, warm the soup on the stovetop over medium heat, adding a splash of broth or water to loosen it up. Stir occasionally until heated through — about 5 minutes.
Microwaving works great too. Just heat in 1-minute increments, stirring between rounds, until piping hot. Add a fresh dollop of ricotta and some mozzarella right before serving again.
No-Waste Kitchen Ideas
Got leftover soup that’s really thick the next day? Treat it like a pasta sauce and toss it with freshly cooked penne or rigatoni. It’s basically a whole new meal.
Leftover ricotta? Spread it on toast, use it in chicken alfredo stuffed shells, or swirl it into scrambled eggs. No ricotta goes to waste in this kitchen.
Nutritional Information
The values below are approximate and based on a single serving with beef broth and without the optional heavy cream or toppings.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 380 kcal |
| Protein | 26g |
| Carbohydrates | 34g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 890mg |
Lasagna Soup Recipe FAQs
Can I make lasagna soup ahead of time?
Yes, absolutely. The soup base (without the noodles) can be made up to 2 days ahead and stored in the fridge. When ready to serve, reheat the broth and cook the noodles fresh right in the pot. This keeps them from getting soggy.
Can I freeze lasagna soup?
You can freeze it, but for best results, freeze the soup without the noodles. Cook fresh noodles when you reheat. If the noodles are already in the soup, it still freezes fine for up to a month, though they will soften considerably.
What pasta can I use instead of lasagna noodles?
Any short, sturdy pasta works great here. Bowties, rigatoni, penne, or even rotini are all fantastic substitutes. Avoid very thin pasta like angel hair, as it tends to fall apart in the broth.
Can I make this soup in a slow cooker?
Yes! Brown the meat and soften the onions on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the broken lasagna noodles in the last 30 minutes of cooking.
Is this the same as skillet lasagna soup?
Skillet lasagna soup is a slightly quicker variation made in a large skillet rather than a deep pot. The process is nearly identical, but a skillet works best for smaller batches. For a full family-sized pot, a Dutch oven or large saucepan is your best bet.
Final Thoughts
This lasagna soup is proof that comfort food doesn’t have to be complicated. It’s rich, hearty, endlessly customizable, and ready in about 40 minutes from start to finish.
Whether you’re making it for a weeknight dinner, meal prepping for the week, or feeding a crowd on a cold evening, this one-pot lasagna soup always delivers. And if you love saucy, cozy pasta dinners like this one, you’ll want to bookmark this creamy Tuscan chicken pasta for your next cozy night in.
Give this recipe a try and let me know how it went! Share your creation on Pinterest and tag it so others can find this cozy bowl of goodness too. Drop your questions or tweaks in the comments — I love hearing how you make it your own.
Cozy Lasagna Soup
Equipment
- Large Dutch Oven or Pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Ingredients
Base
- 1 tbsp Olive oil
Protein
- 1 lb Ground beef or Italian sausage
Aromatics
- 1 Large onion chopped
- 3 Garlic cloves minced
Tomatoes
- 1 28 oz can Crushed tomatoes
- 1 15 oz can Tomato sauce
- 1 14.5 oz can Diced tomatoes undrained
Liquid
- 4 cups Beef broth or chicken broth
Seasoning
- 2 tsp Italian seasoning
- 1 tsp Salt
- ½ tsp Black pepper
Pasta
- 6 Lasagna noodles broken into 2-inch pieces
Optional
- ½ cup Heavy cream or milk optional, for a creamier broth
For Serving
- Ricotta cheese dollop per bowl
- Shredded mozzarella cheese to taste
- Fresh basil or parsley to garnish
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat.
- Add the ground beef or Italian sausage and cook, breaking it apart with a spoon, until browned all over. Drain any excess fat.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more until fragrant. Keep stirring — garlic burns fast!
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes along with all their liquid. Stir to combine.
- Add the beef or chicken broth, Italian seasoning, salt, and black pepper. Stir everything together well.
- Bring the soup to a boil, then reduce the heat to a low simmer. Cover and cook for 15 to 20 minutes to let the flavors meld.
- Add the broken lasagna noodles directly to the simmering soup. Cook uncovered, stirring occasionally, for 10 to 12 minutes until the noodles are al dente.
- If using, stir in the heavy cream or milk until fully combined. This step makes the broth extra velvety and rich.
- Ladle the hot soup into bowls and top each with a generous dollop of ricotta cheese, a handful of shredded mozzarella, and fresh basil or parsley. Serve immediately.
