Lasagna soup takes everything you love about classic lasagna—layers of pasta, rich tomato sauce, cheesy goodness—and transforms it into a cozy, one-pot meal. It’s hearty, flavorful, and quicker than baking a full pan of lasagna. Perfect for weeknights, this soup combines the warmth of Italian herbs, tender noodles, and a creamy cheese topping that melts right into your bowl. Whether you’re craving comfort food or looking for a family-friendly dinner, lasagna soup delivers big flavor without the fuss. In this article, we’ll cover its origins, how to make it perfectly, and creative variations to suit every taste.
The Story & Intro
Lasagna soup wasn’t something I grew up eating, but the first time I tried it, I instantly understood why it’s become such a beloved dish. Imagine the best parts of lasagna—savory meat, tangy marinara, tender noodles, and gooey cheese—all simmered together into a bowl of pure comfort. It’s like a hug in soup form. Unlike traditional lasagna, which can feel like a production with its layers and long baking time, lasagna soup is relaxed and approachable. You only need one pot, and the flavors come together faster than you’d expect.
One of the best things about this soup is how customizable it is. Some days, I make it with beef and Italian sausage for that rich, classic flavor. Other days, I swap the meat for zucchini, mushrooms, or spinach and turn it into a hearty vegetarian version. The soup’s base is a garlicky tomato broth, seasoned with basil, oregano, and a touch of red pepper flakes for warmth. Once you toss in broken lasagna noodles, everything cooks together beautifully, and the broth soaks into the pasta.
But what makes lasagna soup unforgettable is the cheese topping. Instead of layering ricotta and mozzarella in a pan, you simply dollop it into your bowl before ladling the hot soup on top. The heat melts the cheese into creamy pockets, creating that same lasagna magic without all the effort. Add a sprinkle of parmesan and fresh basil, and suddenly dinner feels special.
Whether you’re cooking for a crowd or just need something satisfying after a long day, lasagna soup is the kind of meal that wins everyone over. It’s rustic, cozy, and proves that comfort food doesn’t have to be complicated.
Lasagna Soup
Equipment
- Meat Chopper
- Enameled Pot
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper to taste
- 1 yellow onion chopped
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounce marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley chopped (or 2 tsp dried)
- 1/2 teaspoon Dried oregano
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles broken into pieces
- 2 cups fresh spinach leaves optional,
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- fresh basil for serving
Instructions
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
Freezing Instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.
Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.
Pasta Substitutions: Substitute any type of pasta for the broken lasagna noodles!
Serving Size: About 1.5 cups
Slow Cooker Instructions: Cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and dump meat in slow cooker. Heat olive oil then sauté diced onion for 5 minutes. Add garlic and cook for another minute or two then pour in slow cooker with the meat. Stir in tomato paste, marinara sauce, spices, and broth. Turn slow cooker on LOW for 4-6 hours. About 30 minutes before serving, add broken lasagna noodles and cook until tender. Stir in spinach, if using. Enjoy in a bowl with a dollop of cheese mixture on top. Nutrition
Calories: 521kcal | Carbohydrates: 36g | Protein: 31g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 606mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 3mg
Cooking Lasagna Soup Made Simple
Making lasagna soup is straightforward, but a few small tricks can take it from good to unforgettable. The recipe starts with browning ground beef and Italian sausage together. This step builds the base flavor, so don’t rush it. Season the meat with salt and pepper as it cooks, letting it develop those golden, caramelized bits that make the broth richer. If you prefer a lighter version, you can use ground turkey or chicken instead.
After removing excess grease, sauté chopped onions in olive oil until soft and fragrant, then add garlic and tomato paste. This is where the soup gets its depth—the tomato paste adds a concentrated sweetness that balances the acidity of the marinara sauce. Stir in your favorite marinara (homemade or store-bought) along with chicken broth, dried herbs, and a pinch of red pepper flakes. Let it all simmer so the flavors meld into a comforting, aromatic base.
Next comes the pasta. Breaking the lasagna noodles into bite-sized pieces keeps the soup rustic and fun, almost like you’re getting lasagna in every spoonful. Drop them straight into the simmering broth so they soak up all the flavor while cooking. If you’re making this ahead or freezing it, cook the noodles separately so they don’t get too soft later.
For extra nutrition, toss in fresh spinach right at the end. It wilts quickly and adds a fresh balance to the rich broth.
Finally, the cheese topping pulls it all together. Mix ricotta with mozzarella and parmesan, then add a generous spoonful to each bowl before serving. As the hot soup hits the cheese, it melts into silky layers, giving you that lasagna experience without the fuss of baking.
With just one pot and under an hour, you’ll have a family-style dinner that tastes like it simmered all day.
Creative Variations for Lasagna Soup
One of the reasons lasagna soup has become such a staple in so many kitchens is its versatility. You can stick to the classic beef and sausage combination or reinvent it to fit your mood, dietary needs, or what you have in the pantry.
For a lighter version, swap out the traditional meats for ground turkey or chicken. These options keep the richness but cut down on fat. If you’re craving something hearty yet meatless, try a vegetarian version with zucchini, mushrooms, or yellow squash. These vegetables soak up the tomato broth beautifully and bring a depth of flavor that rivals the classic. For vegans, simply skip the meat altogether and substitute the cheese with cashew ricotta or a dairy-free mozzarella blend.
The noodles can also be customized. While broken lasagna sheets give the soup its signature feel, any pasta shape works in a pinch. Rotini, penne, or even shells will do the job—just adjust cooking times so the pasta doesn’t get mushy. Some cooks even prefer to cook the pasta separately and add it to bowls individually, which makes reheating leftovers much easier.
Another fun twist is to add extra greens. Fresh spinach is common, but kale or Swiss chard are great alternatives. Toss them in just before serving so they stay vibrant and don’t overcook. If you like a little heat, increase the red pepper flakes or add a dash of hot sauce to your bowl.
And let’s not forget the cheese. Ricotta is traditional, but cottage cheese is a lighter substitute that still delivers creaminess. Mixing mozzarella with provolone or fontina can also give the topping more stretch and tang.
No matter how you spin it, lasagna soup adapts easily, making it a recipe you can return to week after week without getting bored.
Storing, Freezing, and Serving Lasagna Soup
One of the best parts of lasagna soup is that it makes plenty, so you can enjoy it beyond the first night. If you’re storing leftovers, keep the soup covered in the refrigerator for three to four days. The flavors deepen as it rests, making the next bowl taste even better. For best texture, store the noodles separately if you know you’ll be reheating. That way, they won’t soak up too much broth and turn overly soft.
If you want to plan ahead, lasagna soup also freezes beautifully—with one small adjustment. Make the soup base (broth, sauce, and seasonings) but leave out the noodles and cheese topping. Place the cooled soup in freezer-safe containers and freeze for up to three months. When ready to serve, thaw in the refrigerator overnight and bring to a gentle simmer on the stovetop. Add fresh noodles at this stage so they cook perfectly in the broth. This method ensures the pasta stays tender and never soggy.
For meal prep, you can portion lasagna soup into single-serving containers. Pack the cheese mixture separately so you can dollop it on right before eating. It’s a great option for work lunches or quick dinners when time is tight.
Serving lasagna soup is as simple as ladling it into bowls, but you can elevate the presentation with a few easy touches. A sprinkle of freshly grated parmesan, a handful of chopped basil, or a drizzle of olive oil makes the dish look and taste extra special. Pair it with crusty bread or garlic knots to soak up every drop of broth.
Whether fresh, reheated, or frozen for later, lasagna soup always delivers comfort. It’s the kind of recipe that adapts to your schedule while still feeling like a homemade, heartwarming meal.
Frequently Asked Questions About Lasagna Soup
What is the difference between lasagna soup and traditional lasagna?
Lasagna soup delivers all the classic lasagna flavors—meat, noodles, tomato sauce, and cheese—without the layering and long baking time. Instead of assembling a casserole, you simmer everything in one pot, then finish with a cheesy topping right in the bowl. It’s faster, easier, and still tastes like comfort food at its best.
Can you freeze lasagna soup for later?
Yes, but with a slight adjustment. Freeze the soup base without noodles or cheese. Add freshly cooked pasta when reheating, and finish with a dollop of ricotta and shredded mozzarella just before serving. This keeps the texture fresh and prevents mushy noodles.
How do you make lasagna soup vegetarian or vegan?
For a vegetarian version, skip the meat and add vegetables like zucchini, mushrooms, or yellow squash. For a vegan twist, leave out both the meat and dairy. Cashew ricotta or vegan mozzarella makes a delicious replacement, giving the soup its creamy finish.
What pasta works best in lasagna soup?
Broken lasagna noodles give the soup its signature look and feel, but any pasta works. Rotini, shells, or penne are great alternatives. Just adjust the cooking time so the pasta stays firm and doesn’t overcook.
Conclusion
Lasagna soup is more than just a clever spin on an Italian classic—it’s a cozy, family-friendly meal that fits into everyday life. With its rich broth, tender noodles, and melty cheese topping, it captures everything we love about lasagna without the time commitment. Best of all, it’s endlessly customizable, whether you’re craving a hearty meat version, a light vegetarian bowl, or a freezer-friendly make-ahead option. Once you’ve tried lasagna soup, it’s likely to earn a permanent spot in your dinner rotation. Comfort food doesn’t get much easier—or more delicious—than this.
