Oh, I know the feeling! Sometimes you just *need* that deep, cheesy, meaty hug of baked lasagna, but you certainly don’t have an hour and a half to assemble and bake it, right? That’s where my absolute favorite shortcut comes in: this amazingly simple Lasagna Soup. Seriously, it hits every single craving you have for the classic dish in about 45 minutes total.
I spent ages fussing with layered casseroles that never quite set right when I was busy, but developing this soup changed everything for my weeknights. If you think soup can’t taste as rich as layered pasta, prepare to be amazed. This recipe is truly foolproof, and it keeps that incredible Italian-American flavor locked into every spoonful. You are going to adore how easy this homemade comfort food is!
Why This Simple Lasagna Soup Recipe Works So Well
Honestly, I keep this recipe around because it’s one of those dinners that feels fancy but takes zero effort. It’s designed for those evenings when real cooking just isn’t happening, but you still want something substantial and satisfying. We’ve all been there, right?
- Quick Prep Time for Weeknight Success: You only need about 15 minutes to chop everything up! Seriously, that’s less time than deciding what takeout to order. Getting this Lasagna Soup going is so fast.
- Authentic Italian Flavors in a Bowl of Lasagna Soup: I promise you will not miss the layers. The broth is built perfectly with crushed tomatoes and strong hints of oregano and basil. It tastes exactly like that rich, saucy base you build in a traditional baked lasagna.
- Easy Cleanup Stovetop Method: Since everything happens in one big pot, cleanup is a breeze. Throw out the empty cans, wipe down the cutting board, and you’re done! That one-pot magic is what makes this a staple here.
If you love easy, comforting meals, you might also want to check out my recipe for comforting hamburger soup—it’s another weeknight lifesaver!
Essential Ingredients for Perfect Lasagna Soup
Okay, the beauty of this simple Lasagna Soup is that you probably have half of these things in your pantry right now. But you need to be precise about the quantities and what state your ingredients are in! Don’t just wave your hand over the spice rack; we need exact measures for that perfect, savory broth.
If you’re looking to prep your tomato base ahead of time, I highly recommend reading up on how to make homemade tomato sauce, though for emergencies, the canned stuff works just fine here!
Meat and Aromatics for the Lasagna Soup Base
We need a good, hearty base, so start with one full pound of ground beef, or if you want way more flavor, go for Italian sausage—it makes a huge difference. Then, chop up one medium onion until it’s nice and small, and mince about two cloves of garlic. Don’t skimp on the garlic; it needs to punch through that tomato flavor, trust me.
Liquids and Seasonings for Rich Lasagna Soup Broth
This is where the soup flavor really develops. Grab a big 28-ounce can of crushed tomatoes and mix in a 15-ounce can of standard tomato sauce. Pour in four cups of beef broth—this is what makes it soup and not just thick sauce! For tradition, we need one teaspoon each of dried oregano and dried basil. Finish that seasoning mix with 1/2 teaspoon of salt and just a little tiny pinch of black pepper.
Pasta and Cheeses for Creamy Lasagna Soup Texture
For the pasta element, you need eight ounces of lasagna noodles, but here’s the trick: break them by hand into small, bite-sized pieces before they go near the pot. That’s crucial! For the creamy filling, you need one cup of ricotta cheese stirred in right at the end, a scant half-cup of grated Parmesan, and a full cup of shredded mozzarella cheese to top it all off.
Step-by-Step Instructions for Making Lasagna Soup
Alright, listen up, because this is where the magic happens, and it’s so fast! Don’t rush the first part, though—that initial flavor building is what makes this Lasagna Soup taste like it simmered all day long, not just 30 minutes. You want that savory base really singing before you add the liquid!
Browning Meat and Sautéing Aromatics for Lasagna Soup
First things first, get your pot over medium heat. Brown that ground meat—or Italian sausage, if you’re feeling spicy—and make sure you drain off every last bit of excess fat. We want flavor, not grease! Once the meat is browned, toss in your chopped onion and let it soften up until it looks translucent, which should take about five minutes. This is when you add your minced garlic and cook it for just sixty seconds more. Be careful not to burn the garlic; that’s a quick way to ruin the whole pot!
Building the Flavorful Lasagna Soup Broth
Now, grab those wet ingredients! Pour in your crushed tomatoes, the tomato sauce, and the four cups of beef broth. Get your seasonings set: one teaspoon of oregano, one teaspoon of basil, half a teaspoon of salt, and a little pepper. Stir everything together really well until it’s all combined and bring that whole pot up to a rolling boil. That bubbling is music to my ears!
Cooking Noodles and Finishing the Lasagna Soup
This is the best part. Toss in those broken lasagna noodles. Once they are in, immediately reduce the heat so the soup is just simmering—don’t let it boil hard or those noodles will turn to glue!
Let the noodles simmer until they are perfectly tender, which usually takes about 10 to 15 minutes. Stir them every few minutes so they don’t stick to the bottom. When they feel right, turn off the heat and stir in that whole cup of ricotta cheese. Keep stirring gently until it melts right into the broth, making your Lasagna Soup incredibly creamy. If you want to see another great one-pot meal, check out my recipe for irresistible Italian meatball soup!
Expert Tips for the Best Lasagna Soup
While the recipe itself is incredibly straightforward, I have a few little secrets I’ve picked up over the years to take this comforting bowl from “good” to “oh my gosh, what is in this?” A great cook knows that the right substitution at the right time can totally elevate a simple dish, and that’s what we’re focusing on here.
Meat Substitution for Deeper Flavor
If you want that true, rich, slightly fennel-tinged savoriness you get from a perfectly layered lasagna, you absolutely have to try using Italian sausage instead of plain old ground beef. I usually do a 50/50 mix of sweet and hot Italian sausage, depending on how much kick I want that night. When you brown it, the sausage renders out these little pockets of fat that are just bursting with flavor, and that fat infuses the entire broth as it simmers. Trust me, it’s worth the extra dollar or two at the butcher counter!
Herb Alternatives and Adjustments
Sometimes my spice cabinet looks like a disaster zone, and I realize I’m totally out of dried basil, or maybe I just can’t find the oregano. No sweat! If you have a generic Italian seasoning blend sitting around, you can use that as a one-to-one substitute. Measure out one full tablespoon of the Italian seasoning blend, and it covers all the bases—oregano, basil, a little rosemary maybe. It works fantastically well into the broth base. Just make sure the seasoning is fresh and not dusty from the back of the cupboard!
Serving Suggestions for Your Lasagna Soup
Once you ladle this gorgeous, tomato-rich Lasagna Soup into your favorite bowls, you are practically done! But we can’t just stop there, can we? A great bowl of soup always needs the right accessories. These little touches make the difference between a fast dinner and a truly satisfying meal that feels special enough for company.
Topping Your Bowl of Lasagna Soup
Remember when we stirred in the ricotta? That was just the beginning of the cheesiness! Before you even hand the bowl over, make sure that serving gets a generous sprinkle of both the grated Parmesan cheese and the shredded mozzarella. The heat of the soup melts the mozzarella just enough to get those glorious, stringy cheese pulls.
And here’s my standing rule for this soup: always serve extra Parmesan cheese on the side! People like to customize their bowls, and there is no such thing as too much sharp, salty Parmesan when you’re eating something that tastes like lasagna.
What to Eat Alongside Your Lasagna Soup
Since this soup is already so hearty with the noodles and meat, you don’t need a huge side dish. Honestly, what you really need is something perfect for dunking or wiping up every last drop of that incredible tomato broth, right?
I am obsessed with serving this alongside some crusty Italian bread—the kind with the really hard crust and soft, airy inside. If you’re feeling extra enthusiastic, whip up some quick garlic bread. If you want a shortcut for that, I always turn to my recipe for easy garlic parmesan breadsticks! They are perfect for dipping and satisfying that craving for baked carbs without having to make a whole casserole.
Storage and Reheating Instructions for Leftover Lasagna Soup
Don’t you hate when comfort food doesn’t reheat well? Luckily, this Lasagna Soup holds up wonderfully! You can store leftovers in an airtight container in the fridge for up to four days. It thickens up significantly once it cools down because those noodles soak up all the good broth.
When you reheat it, you absolutely must add a little splash of extra beef broth or even water to loosen it back up—otherwise, it’ll be more like thick meat sauce than soup! Heat it on the stovetop over medium heat until it’s piping hot all the way through. Resist the urge to microwave the whole batch; the stovetop gives you that better, even warmth.
Frequently Asked Questions About Lasagna Soup
I get so many wonderful questions about this recipe, especially from folks trying to adapt it for different needs! It’s designed to be flexible because we all cook differently, and that’s one of the best things about this Lasagna Soup. Ask away!
Can I make this Lasagna Soup vegetarian?
Oh, absolutely! You definitely can make a vegetarian version of this Lasagna Soup. Instead of browning ground meat, I suggest sautéing some finely chopped mushrooms—like cremini—with your onion, or stirring in a can of rinsed brown or green lentils right when you add the broth. Make sure you use vegetable broth instead of beef broth, and you’ll have a wonderfully hearty, meatless meal. You can find a full adaptation ready to go if you check out my guide on comforting vegetarian lasagna soup!
Why did my noodles get mushy in the Lasagna Soup?
This is the biggest pitfall when making any pasta soup if you aren’t careful! The noodles continue to soak up liquid even after you turn the heat off. If your noodles get mushy, it’s almost always because you simmered them past the 15-minute mark. I try to pull them out right around 12 minutes, just shy of tender, because they keep softening while stirring in the ricotta. Think slightly underdone when you pull them off the heat!
Can I freeze this easy soup?
You can freeze this easy soup, yes, but you have to plan ahead slightly. Pasta doesn’t freeze and reheat beautifully unless you add extra liquid later. My number one tip? Freeze the soup base—the meat, sauce, broth, and seasonings—before you add the lasagna noodles or any of the fresh cheeses.
When you reheat it from frozen, you’ll add the broth, bring it up to speed, and *then* add your broken lasagna noodles in the last 15 minutes of cooking. If you freeze it with the noodles already soft, they will definitely turn to mush when you reheat them later, which ruins the whole experience!
Estimated Nutritional Information for Lasagna Soup
I always look at nutritional information, but honestly, when I’m pulling this out of the pot, I’m focused more on leftovers than macros! Still, it’s good to know what you’re digging into. Based on my calculations, a serving size of about 1.5 cups comes in hot.
Here’s the rundown:
- Calories: 450
- Fat: 22g (with 10g saturated)
- Carbohydrates: 38g
- Protein: 28g
Remember, these numbers are just estimates—especially since how much cheese you decide to pile on top of your bowl can change things fast! Cook with love, and don’t sweat the small print too much!
Share Your Simple Lasagna Soup Experience
Now it’s your turn! I truly hope this easy Lasagna Soup becomes a go-to favorite at your house just like it is here. When you make a batch, don’t be shy—come back down here and let me know what you thought!
Did you use sausage or ground beef? Did you add a little extra garlic? I absolutely love seeing photos of your finished bowls, so tell me how it turned out, and don’t forget to give the recipe a star rating if you loved that taste of cheesy Italian comfort!
Print
Simple Lasagna Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a hearty soup that tastes like lasagna.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Brown the ground meat in a large pot over medium heat. Drain off any excess fat.
- Add the chopped onion to the pot and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Add oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the boiling soup. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 10 to 15 minutes.
- Stir in the ricotta cheese until it melts into the soup.
- Ladle the soup into bowls. Top each serving with Parmesan cheese and mozzarella cheese before serving.
Notes
- For a richer flavor, use Italian sausage instead of ground beef.
- You can substitute dried herbs with 1 tablespoon of Italian seasoning blend.
- Serve with extra Parmesan cheese on the side.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 28
- Cholesterol: 85
Keywords: lasagna soup, easy soup, weeknight dinner, ground beef soup, italian soup