Introduction

Lasagna soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. It’s perfect for chilly nights when you crave a rich, cheesy meal without the fuss of layering pasta and sauce.

In a white bowl on a white marbled surface, there is a rich lasagna soup with several layers visible. The bottom layer is a thick red tomato soup mixed with ground beef and small pieces of vegetables, creating a textured and hearty base. On top of the soup, there are large flat pieces of cooked lasagna pasta partially submerged, showing a smooth pale yellow color with slightly ruffled edges. A dollop of creamy white ricotta cheese sits near the center, sprinkled with shredded light yellow Parmesan cheese, adding a soft and crumbly texture. A small sprig of fresh bright green basil leaves rests on the pasta near the cheese, adding a pop of color. A silver spoon is partly inserted into the bowl on the right side, resting on the pasta and soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons Extra Virgin Olive Oil
1 medium Onion (finely diced)
3 Garlic Cloves (minced)
1 lb. Ground Beef
1 teaspoon Salt
1/2 teaspoon Pepper
1 (28-ounce) can Crushed Tomatoes
28 to 32 ounces Chicken Broth
2 teaspoons Basil (or 2 Tablespoons fresh basil)
1 teaspoon Oregano
1/2 teaspoon Red Chili Flakes
8-10 Lasagna Noodles (broken into bite-size pieces)
1/4 cup Heavy Cream (optional)
2 cups Mozzarella Cheese (divided)
1 1/2 cups Ricotta Cheese
3/4 cup Freshly Shredded Parmesan Cheese
1 teaspoon Garlic Salt

Instructions

Step 1: Heat a large pot over medium-high heat and add the olive oil. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Step 2: Add the ground beef to the pot, breaking it apart with a wooden spoon. Season with salt and pepper. Cook until browned, about 6 to 8 minutes.
Step 3: Reduce the heat to medium-low and stir in the crushed tomatoes, chicken broth, basil, oregano, and red chili flakes. Let the soup simmer gently.
Step 4: Meanwhile, bring a large pot of water to a boil. Cook the broken lasagna noodles according to the package instructions, then drain and set aside.
Step 5: Stir the heavy cream (if using) and 1 cup of shredded mozzarella cheese into the soup. Taste and adjust seasonings as needed.
Step 6: In a medium bowl, mix together the remaining 1 cup mozzarella, ricotta cheese, Parmesan cheese, and garlic salt until well combined.
Step 7: Add the cooked noodles to the soup. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture. Garnish with fresh basil if desired.

Tips & Variations

For a vegetarian version, replace ground beef with sautéed mushrooms or lentils.
If you prefer a spicier soup, increase the red chili flakes to taste.
Fresh basil adds brightness; if unavailable, dried basil is a fine substitute.
Using heavy cream adds richness, but you can omit it for a lighter soup.
To speed up cooking, use no-boil lasagna noodles broken into pieces directly in the soup, but adjust cooking time accordingly.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring frequently. If the soup thickens too much, add a splash of broth or water to loosen it. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich red tomato soup base, layered with large wavy-edged lasagna noodles partially submerged and spread across the top, chunks of browned ground meat scattered evenly, and topped with a dollop of soft white ricotta cheese in the center. Bright green basil leaves are sprinkled over the soup for garnish. A silver spoon rests inside the bowl on the right side. In the background, there is a white wooden board holding sliced crusty bread and a blue striped cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lasagna soup ahead of time?

Yes, lasagna soup actually tastes better the next day as the flavors meld together. Cook the noodles separately and add them just before serving to prevent them from becoming too soft.

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or Italian sausage all work well in this soup and offer different flavors to suit your preference.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

This comforting Lasagna Soup combines the flavors of classic lasagna into a hearty, delicious soup. Made with ground beef, aromatic herbs, broken lasagna noodles, and a creamy cheese blend, it’s a perfect one-pot meal that delivers all the richness and warmth of traditional lasagna in a quicker, easier format.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Main Ingredients

2 Tablespoons Extra Virgin Olive Oil
1 medium Onion, finely diced
3 Garlic Cloves, minced
1 lb. Ground Beef
1 teaspoon Salt
1/2 teaspoon Pepper
1 (28-ounce) can Crushed Tomatoes
28 to 32 ounces Chicken Broth
2 teaspoons Basil (or 2 Tablespoons fresh basil)
1 teaspoon Oregano
1/2 teaspoon Red Chili Flakes
8–10 Lasagna Noodles, broken into bite-size pieces
1/4 cup Heavy Cream (optional)

Cheese Mixture

2 cups Mozzarella Cheese, divided
1 1/2 cups Ricotta Cheese
3/4 cup Freshly Shredded Parmesan Cheese
1 teaspoon Garlic Salt

Instructions

Cook the Aromatics: Heat a large pot over medium-high heat and add the olive oil. Add the finely diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its fragrance.
Brown the Ground Beef: Add the ground beef to the pot and break it apart with a wooden spoon. Season with salt and pepper, then cook until browned and no longer pink, around 6 to 8 minutes.
Add Liquids and Spices: Reduce heat to medium-low. Stir in the crushed tomatoes, chicken broth, basil, oregano, and red chili flakes. Allow the soup to simmer gently to meld the flavors.
Prepare the Lasagna Noodles: While the soup simmers, bring a large pot of water to a boil. Cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
Finish the Soup Base: Stir in the optional heavy cream and 1 cup of shredded mozzarella cheese into the soup. Taste and adjust seasonings as needed for balance.
Make the Cheese Mixture: In a medium bowl, combine the remaining 1 cup of mozzarella cheese, ricotta cheese, freshly shredded parmesan cheese, and garlic salt. Mix thoroughly to create the lasagna topping.
Combine and Serve: Add the cooked lasagna noodles directly to the soup. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta-parmesan cheese mixture. Garnish with fresh basil leaves if desired.

Notes

If fresh basil is used, double the amount compared to dried.
Heavy cream is optional but adds a richer texture to the soup.
Cook the noodles separately to prevent them from overcooking or becoming mushy in the soup.
Adjust chili flakes to taste for spice preference.
This soup is best served immediately to maintain noodle texture but can be stored in the refrigerator for up to 2 days.

Keywords: Lasagna Soup, Italian Soup, Comfort Food, One-Pot Meal, Hearty Soup, Ground Beef Soup