Lasagna lovers, rejoice! If you’ve ever craved the rich, savory flavors of lasagna but wanted something a little easier to prepare, this lasagna soup is your answer.
Packed with all the classic ingredients—ground beef, marinara sauce, ricotta, and melty cheese—it’s the perfect balance of comfort and simplicity.
This one-pot meal is ideal for busy weeknights when you want a hearty dinner without the layers of effort traditional lasagna demands.
Plus, the soup format makes it a unique, fun twist on the Italian classic, perfect for sharing with family or warming up on a cold day.
Whether you pair it with garlic bread or enjoy it as a standalone dish, this lasagna soup promises to become a favorite at your table.
Let’s get started!
Step By Step Guide To Cook The Best Lasagna Soup:
Firstly, Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour in the chicken or beef broth, marinara sauce, and diced tomatoes. Season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
Add the broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender, about 10–12 minutes.
In a small bowl, mix the ricotta cheese, half of the Parmesan, and a pinch of salt. and once the noodles are cooked, ladle the soup into bowls.
Add a dollop of the ricotta mixture on top and sprinkle with mozzarella and remaining Parmesan cheese.
Finally, Garnish with fresh basil and serve hot.
Lasagna Soup Recipe
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion diced
- 4 garlic cloves minced
- 6 cups chicken or beef broth
- 2 cups marinara sauce
- 1 can 14 oz diced tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, brown the ground beef or sausage over medium heat. Drain any excess fat.
- Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour in the chicken or beef broth, marinara sauce, and diced tomatoes. Season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender, about 10–12 minutes.
- In a small bowl, mix the ricotta cheese, half of the Parmesan, and a pinch of salt.
- Once the noodles are cooked, ladle the soup into bowls. Add a dollop of the ricotta mixture on top and sprinkle with mozzarella and remaining Parmesan cheese.
- Garnish with fresh basil and serve hot.
Notes
FAQs:
Q1: Can I make this soup vegetarian?
Yes! Substitute ground beef with plant-based crumbles or diced mushrooms and use vegetable broth instead of chicken or beef broth.
Q2: Can I use a different type of pasta?
Absolutely! Broken spaghetti, penne, or any short pasta work well as substitutes.
Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove and add extra broth if the soup thickens.
Q4: Can I freeze lasagna soup?
Yes, but it’s best to freeze it without the noodles. Add fresh noodles when reheating to avoid sogginess.
Q5: What toppings go well with lasagna soup?
Try garlic croutons, extra Parmesan, or a drizzle of olive oil for added flavor and texture.
Conclusion:
Lasagna soup brings the essence of everyone’s favorite Italian dish into a comforting, easy-to-make bowl.
With rich tomato flavors, cheesy goodness, and hearty pasta, it’s a meal that satisfies all cravings.
Whether you’re cooking for a family dinner or meal prepping for the week, this recipe checks all the boxes: flavorful, comforting, and quick to prepare.
Pair it with a crisp salad or warm garlic bread, and you’ve got a complete meal that will have everyone asking for seconds. Dive into this bowl of deliciousness today!