Lasagna Soup Recipe

Warm, cheesy, and wildly comforting—this one-pot Lasagna Soup brings all the cozy Italian vibes straight to your dinner table.

Imagine everything you love about classic lasagna—the savory ground beef, bright tomatoes, tender noodles, melty cheese—served in a steaming bowl instead of layers. Lasagna Soup captures that perfect balance of rich tomato broth and Italian spices, making it an ideal comfort food for cool evenings or family-friendly gatherings. As a 50-year-old foodie mama in the Midwest, I whip this up when I need a fuss-free weeknight winner that even picky eaters rave about. Plus, with roughly 30 minutes from stove to table, it’s a healthy twist on takeout that won’t derail your budget or cleanup routine.

Why You’ll Love This Recipe

Why You’ll Love This Recipe

• One-pot simplicity: minimal dishes, maximum flavor
• Family-friendly: kids adore the noodle-in-soup combo
• Ready in under 30 minutes: perfect for busy weeknights
• Customizable: swap ground beef for turkey or sausage
• Comfort food with a healthy twist: lean meat, extra herbs
• Italian flair without rolling lasagna sheets
• Budget savior: pantry staples you likely have on hand
• Crowd-pleaser: dinner guests will ask for seconds

Ingredients

Ingredients

• 1 lb lean ground beef (93/7; turkey or Italian sausage works)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh for best aroma)
• 28-oz can crushed tomatoes (I like Hunt’s for consistent taste)
• 4 cups low-sodium beef broth (homemade or Swanson)
• 1 tbsp tomato paste (adds depth)
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional for a gentle kick)
• 8 oz lasagna noodles, broken into 2-inch pieces (or penne)
• 1 cup part-skim mozzarella, shredded
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (or basil)
• Sea salt and freshly ground black pepper, to taste
• Drizzle of extra-virgin olive oil (optional, for finishing)
(Tip: whole-wheat noodles bump up fiber, while gluten-free lasagna sheets suit special diets.)

Directions

Directions

1. Brown the Beef and Veggies
   Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add ground beef and onion; cook, breaking meat apart, until no pink remains and onions soften (about 5–6 minutes). Tip: Listen for the sizzle—that’s flavor in the making.
2. Garlic, Tomato Paste, and Spices
   Stir in garlic and tomato paste; cook 1 minute until fragrant. Add basil, oregano, and red pepper flakes. This builds layers of taste, so don’t rush it.
3. Pour in Tomatoes and Broth
   Gently pour crushed tomatoes and beef broth into the pot. Scrape any browned bits from the bottom—those golden specks are pure umami.
4. Simmer to Marry Flavors
   Bring mixture to a gentle boil, reduce heat to medium-low, and simmer uncovered for 5 minutes. This short rest lets the herbs bloom.
5. Add Noodles
   Stir in broken lasagna pieces and simmer, stirring occasionally, until noodles are tender (8–10 minutes). If the soup thickens too fast, add a splash more broth or water.
6. Cheese Finish
   Remove pot from heat, stir in mozzarella and half the Parmesan. Cover for 2 minutes so cheese melts luxuriously into the broth.
7. Garnish and Serve
   Ladle soup into bowls, sprinkle remaining Parmesan and fresh parsley, and drizzle a bit of olive oil for shine. Serve hot with crusty bread or a simple green salad.

Servings & Timing

Servings & Timing

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Variations

• Vegetarian Twist: Swap beef for diced mushrooms and add chopped zucchini.
• Spicy Italian: Use sweet and hot Italian sausage blend.
• Creamy Version: Stir in ½ cup ricotta or a splash of heavy cream.
• Instant Pot Adaptation: Brown meat using “Sauté,†then follow similar steps on “Soup†mode for 8 minutes.
• Low-Carb Swap: Replace noodles with zucchini ribbons or shirataki.
• Green Boost: Stir in a handful of baby spinach just before serving.

Storage & Reheating

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, freeze in portions for up to 3 months.
Reheat: Thaw overnight if frozen, then warm gently on stovetop, adding broth if needed; microwave works, too—stir halfway.
Make-Ahead Tip: Prepare base (meat, onions, tomatoes, broth) and refrigerate; add noodles and cheese just before heating.

Notes

Notes

• I noticed that as the soup rests, noodles soak up more liquid—keep extra broth on hand.
• For a deeper flavor, add 1 tsp Worcestershire sauce when you add tomatoes.
• Craving crunch? Top with toasted breadcrumbs or garlic croutons.
• Leftovers taste even better on day two—flavors get to know each other.

FAQs

FAQs

Q: Can I double the recipe?
A: Absolutely—just use a larger pot and extend simmering by a few minutes for even cooking.
Q: What if my noodles overcook?
A: Stir in fresh noodles at the end or serve leftover broth with croutons.
Q: Is this gluten-free?
A: Switch to gluten-free lasagna sheets or rice pasta, then follow steps the same.
Q: Can I make it dairy-free?
A: Omit cheeses and finish with a swirl of dairy-free cream or coconut yogurt for richness.
Q: How spicy is it?
A: Very mild—red pepper flakes add a gentle warmth; increase or skip them to suit your taste.
Q: Can I add veggies?
A: Sure—diced carrots, celery, or bell peppers work well when sautéed with onions.
Q: What’s the best side dish?
A: A crisp Caesar salad or simple roasted broccoli pairs beautifully.
Q: Can I use ground turkey?
A: Yes—ground turkey or chicken helps lighten up the dish without losing flavor.

Conclusion

Conclusion

This Lasagna Soup Recipe is the cozy, family-friendly comfort food you’ll return to again and again. In just 30 minutes and one pot, you’ve got all the Italian goodness—meaty tomato broth, tender noodles, gooey cheese—without the fuss of traditional layering. Give it a whirl tonight, share your tweaks below, and don’t forget to peek at my Italian Meatball Soup next for another warm-and-fuzzy twist!