A bowl of lasagna soup with tender pasta, rich tomato-meat broth, dollops of ricotta, melted mozzarella, and basil on top.
Lasagna soup is everything you love about lasagna—rich tomato flavor, savory meat, tender pasta, and cheesy topping—without all the layering. This one-pot lasagna soup is a cozy weeknight dinner that tastes like comfort food heaven, and it’s perfect for meal prep too.
Introduction
If you’ve ever wanted lasagna flavor on a Tuesday night, this is your answer. You cook the meat and sauce in one pot, add pasta right in, and finish with a quick “cheese cloud” on top.
The best tip for lasagna soup is cooking the pasta just until tender and then serving right away. Pasta keeps soaking up broth, so a little planning makes your soup perfect now and later.
Why You’ll Love This Lasagna Soup
- One-pot meal: Less cleanup, big flavor.
- Cheesy and cozy: Ricotta and mozzarella make it feel like real lasagna.
- Easy weeknight dinner: No layering, no fuss.
- Meal prep friendly: Great for lunches with pasta stored separately.
- Crowd favorite: Everyone asks for the recipe.
Ingredients for Lasagna Soup
Image: A counter setup with ground beef, onion, garlic, tomato paste, crushed tomatoes, broth, pasta, ricotta, mozzarella, parmesan, and basil.
Soup Base
- Ground beef (1 lb): Savory and hearty; Italian sausage works too.
- Onion (1 medium, diced): Flavor base.
- Garlic (3 cloves, minced): Boosts the sauce.
- Tomato paste (2 Tbsp): Deepens flavor.
- Crushed tomatoes (28 oz): Rich tomato body.
- Broth (5 cups): Chicken or beef broth works; use low-sodium.
- Italian seasoning (2 tsp): Classic lasagna flavor.
- Salt (1 tsp) and pepper (1/2 tsp): Season to taste.
- Optional: Red pepper flakes (pinch): Gentle heat.
Pasta and Cheese
- Pasta (8 oz): Broken lasagna noodles, bowties, or rotini work great.
- Ricotta (1 cup): Creamy topping; cottage cheese can sub.
- Mozzarella (1 cup, shredded): Melty finish.
- Parmesan (1/2 cup): Adds salty, nutty flavor.
- Basil (for serving): Fresh pop.
How to Make Lasagna Soup
Image: A four-panel collage showing meat sautéing, broth and tomatoes simmering, pasta cooking in soup, and finished bowls topped with ricotta and mozzarella.
Lasagna Soup Recipe Step-by-Step
- 1. Brown the meat.
In a large pot over medium-high, cook ground beef 6–8 minutes until browned. Drain excess grease.
- 2. Build the flavor.
Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
- 3. Simmer the soup base.
Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a simmer and cook 10 minutes.
- 4. Cook the pasta.
Add pasta and simmer 10–12 minutes until tender, stirring occasionally.
- 5. Add cheese toppings.
Serve hot with ricotta dollops, mozzarella, parmesan, and basil. If it looks too thick, stir in a splash of broth until it’s silky.
Tips for Perfect Lasagna Soup
- Cook pasta just right: Tender, not mushy.
- Add broth as needed: Pasta thickens soup fast.
- Store pasta separately: Best for leftovers.
- Don’t skip tomato paste: Makes the flavor deeper.
Variations & Substitutions
- Sausage swap: Use Italian sausage for extra flavor.
- Veggie version: Skip meat and add mushrooms and zucchini.
- Creamier soup: Stir in 1/2 cup heavy cream at the end.
- Gluten-free: Use gluten-free pasta.
Storing & Reheating
- Fridge: Store 3–4 days.
- Best practice: Store pasta separately if possible.
- Reheat: Warm on the stove; add broth to loosen.
- Freeze: Freeze soup base without pasta up to 2 months.
Serving Suggestions & Pairings
- Garlic bread or crusty bread
- Simple Caesar salad
- Roasted broccoli
Reader Review
“This tastes like lasagna in a bowl! The ricotta topping is the best part, and it was so easy for a weeknight.”
Final Notes
If you make this lasagna soup, leave a rating and tell me—do you top yours with extra ricotta or extra mozzarella?