Quick Takeaways:
- This Lasagna Soup recipe transforms traditional lasagna into a hearty one-pot meal
- Ready in just 30 minutes with simple ingredients you likely have on hand
- Perfect for 4 persons with generous, filling portions
- Features a melty three-cheese topping that makes every bowl special
Why You Need This Lasagna Soup Recipe
Ever craved the comforting flavors of lasagna but didn’t have hours to spend layering noodles? This Lasagna Soup recipe is your answer. It delivers all the rich, savory taste of traditional lasagna in a fraction of the time. The Lasagna Soup combines broken noodles, seasoned ground beef, and a creamy cheese mixture in a tomato-based broth that will warm you from the inside out. It’s perfect for busy weeknights when you want something cozy and filling without the fuss.
I’ve tested this Lasagna Soup recipe countless times, and it’s become my go-to when I want something that tastes like I spent hours in the kitchen (but actually took less than 30 minutes). Like my Taco Soup, this recipe proves that big flavors don’t require big effort.
Nutrition Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 42g |
| Fat | 25g |
| Fiber | 5g |
| Sugar | 8g |
| Sodium | 890mg |
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients List
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1 pound |
| Yellow onion | 1 medium, diced |
| Garlic cloves | 4, minced |
| Marinara sauce | 24 ounces (3 cups) |
| Chicken broth | 6 cups |
| Lasagna noodles | 8 ounces, broken |
| Italian seasoning | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Ricotta cheese | 1 cup |
| Mozzarella cheese | 1 cup, shredded |
| Parmesan cheese | 1/4 cup, grated |
| Fresh basil (optional) | 2 tablespoons, chopped |
| Red pepper flakes (optional) | To taste |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven (5-6 quart) | Main cooking vessel |
| Sharp knife | Chopping ingredients |
| Cutting board | Safe cutting surface |
| Measuring cups and spoons | Accurate measurements |
| Wooden spoon | Stirring and breaking up meat |
| Ladle | Serving the soup |
| Medium bowl | Mixing cheese topping |
Optional Substitutions
- Protein Options: Ground turkey, Italian sausage, or plant-based meat alternatives
- Pasta Choices: Regular lasagna noodles, gluten-free pasta, or other short pasta shapes
- Broth Alternatives: Vegetable broth for a vegetarian version (when paired with plant-based protein)
- Cheese Options: Low-fat ricotta, cottage cheese instead of ricotta, dairy-free cheese alternatives
Step-by-Step Instructions
1. Prep Your Ingredients (10 minutes)
- Gather all ingredients and equipment before starting
- Dice onion: Cut in half from root to tip, peel outer layer, slice horizontally, then vertically
- Mince garlic: Remove papery skin, crush with knife side, then finely chop
- Break lasagna noodles: Place noodles in a clean kitchen towel, break into 2-inch pieces
- Measure all remaining ingredients and place near cooking area
- Tip: Having everything ready prevents burning ingredients while looking for the next item
2. Brown the Ground Beef (5-7 minutes)
- Place your large pot on the stove burner
- Turn heat to medium-high (about 7 on a numbered dial)
- When pot feels warm (holding your hand 6 inches above), add ground beef
- Break meat into small, pea-sized pieces using wooden spoon
- Stir every 60 seconds to prevent sticking and ensure even cooking
- Cook until all pink color disappears and meat is fully browned
- Using a spoon, carefully remove excess fat, leaving about 2 tablespoons
- Warning: Hot fat can cause burns – tilt pot slightly away from you when removing
3. Develop the Flavor Base (4-5 minutes)
- Add diced onion to the pot with the browned meat
- Stir to coat onions with remaining fat and mix with meat
- Cook for 3-4 minutes, stirring frequently
- Look for onions to become translucent (see-through) and softer
- Add minced garlic and stir immediately to prevent burning
- Cook for exactly 30 seconds until you smell the garlic becoming fragrant
- Tip: Garlic burns easily and becomes bitter, so watch carefully
4. Create the Soup Base (5-7 minutes)
- Pour marinara sauce into the pot, scraping bottom with wooden spoon
- Add chicken broth gradually while stirring
- Sprinkle in Italian seasoning, stirring to distribute
- Add salt and pepper
- Turn heat to high and bring mixture to a boil
- Stir occasionally to prevent anything from sticking to bottom
- Tip: For richer flavor, similar to my Potato Soup, make sure to scrape any browned bits from pot bottom
5. Cook the Pasta (8-10 minutes)
- Once soup is boiling, carefully add broken lasagna noodles
- Stir immediately and thoroughly to prevent noodles from clumping
- Once returned to boiling, reduce heat to medium (about 5 on dial)
- Set timer for 8 minutes
- Stir every 2 minutes to keep noodles from sticking together
- After 8 minutes, test a noodle:
- Remove one piece with a spoon and let it cool slightly
- Noodle should be tender but still have slight firmness (al dente)
- If too firm, continue cooking 1-2 minutes and test again
- Turn heat off once noodles reach desired tenderness
- Warning: Don’t overcook or noodles will become mushy
6. Prepare Cheese Mixture (While pasta cooks)
- In a medium bowl, add ricotta cheese
- Add shredded mozzarella cheese
- Add grated Parmesan cheese
- Add 1/4 teaspoon black pepper
- Mix until well combined and set aside
- Tip: Let cheese mixture sit at room temperature while pasta cooks for better melting
7. Serve Your Lasagna Soup (2-3 minutes)
- Let soup stand for 2 minutes after turning off heat
- Stir gently to make sure nothing has stuck to bottom
- Ladle soup into four bowls, filling each about 2/3 full
- Place a generous dollop (about 1/4 cup) of cheese mixture in center of each bowl
- Optional: Sprinkle with fresh basil leaves or red pepper flakes
- Serve immediately while hot
- Tip: The cheese will begin to melt and create stretchy, gooey bites just like real lasagna
Troubleshooting Tips
Problem: Soup is too thick
- Add more chicken broth, 1/2 cup at a time, until reaching desired consistency
- Stir gently to incorporate additional liquid
Problem: Noodles are too soft
- For future batches, cook noodles separately and add to individual bowls when serving
- Reduce cooking time by 2-3 minutes in your next batch
- Don’t let soup sit too long before serving as noodles continue to absorb liquid
Problem: Cheese mixture isn’t melting properly
- Ensure soup is very hot when adding cheese
- Let cheese come to room temperature before using
- Try covering bowl for 1-2 minutes to trap heat and help cheese melt
Problem: Soup tastes bland
- Add 1/2 teaspoon more Italian seasoning
- Increase salt 1/4 teaspoon at a time, tasting between additions
- Add 1-2 tablespoons tomato paste for more richness, similar to my Chicken Tortilla Soup
Variations & Substitutions
Meat Options:
- Italian sausage: Remove casing and crumble while cooking
- Ground turkey: Cook the same way as beef, but add 1 tablespoon olive oil
- Meatless: Double the vegetables or add 2 cups chopped mushrooms
Pasta Alternatives:
- Bow tie pasta: Use 8 ounces, cook for 6-7 minutes
- Rotini: Use 8 ounces, cook for 7-8 minutes
- Gluten-free lasagna: Follow package directions for cooking time
Add-in Options:
- Vegetables: Add 1 cup spinach or kale in the last 2 minutes
- More cheese: Stir 1/2 cup mozzarella directly into soup
- Spicy version: Add 1/2 teaspoon red pepper flakes with Italian seasoning
Dietary Modifications:
- Vegetarian: Use vegetable broth and plant-based meat or mushrooms
- Gluten-free: Use gluten-free lasagna noodles or pasta
- Dairy-free: Use dairy-free cheese alternatives
Storage & Reheating
Storage:
- Refrigerator: Store soup and cheese mixture separately in airtight containers for up to 3 days
- Freezer: Freeze soup only (no cheese or pasta) for up to 2 months
- Tip: For best results, cook and store pasta separately from soup
Reheating:
- Stovetop: Heat soup over medium-low heat, stirring occasionally until hot
- Microwave: Heat in 1-minute intervals, stirring between each interval
- Add 1/4 cup broth or water if soup has thickened during storage
- Add fresh cheese mixture to reheated soup
- Warning: Never reheat more than once for food safety
Safety Notes & Tips
- Always cook ground beef to 160°F (71°C) for food safety
- Keep pot handles turned inward on stove to prevent accidental spills
- Let soup cool slightly before adding cheese mixture to prevent curdling
- Store leftovers in refrigerator within 2 hours of cooking
- Use oven mitts when handling hot pot
- Be careful of steam when stirring hot soup
Pro Tips for Success
- Break lasagna noodles into bite-sized pieces for easier eating
- Use a high-quality marinara sauce for best flavor
- Reserve some cheese mixture for leftovers
- Taste and adjust seasonings before serving
- For extra richness, try using half beef broth and half chicken broth
- Make enough for leftovers – this soup tastes even better the next day!
