Easy Lasagna Soup Recipe

Introduction

Imagine the classic layers of lasagna, but in the form of a comforting, hearty soup that you can whip up in no time. This Easy Lasagna Soup takes all the flavors of traditional lasagna and packs them into a savory, bowl-worthy dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this recipe hits all the right notes. The best part? It’s simple to make, full of flavor, and sure to satisfy your craving for lasagna, all in one pot.

Why This Recipe Works

Ingredients for Recipe

1 lb ground beef (or turkey for a leaner version): For a rich, savory base.
1 onion, chopped: Adds sweetness and depth to the flavor.
2 cloves garlic, minced: For a rich, aromatic flavor.
1 (28 oz) can crushed tomatoes: Gives the soup its rich tomato base.
4 cups beef broth (or vegetable broth for a lighter version): Provides the perfect liquid base.
12 lasagna noodles, broken into pieces: A fun twist on the traditional lasagna format.
1 tsp dried basil: For that classic Italian flavor.
1 tsp dried oregano: Adds a fragrant, earthy flavor.
1/2 tsp red pepper flakes: Optional, for a bit of heat.
Salt and pepper to taste: Essential for bringing the flavors together.
1 cup ricotta cheese: Adds creaminess and richness.
1 1/2 cups shredded mozzarella cheese: For melty, gooey goodness.
1/2 cup grated Parmesan cheese: For that finishing touch of sharp, nutty flavor.

Step-by-Step Instructions

1. Cook the Ground Meat: In a large pot, brown the ground beef (or turkey) over medium heat. Once cooked, drain excess fat and set aside.
2. Sauté the Aromatics: In the same pot, add chopped onions and sauté until soft, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute, being careful not to let it brown.
3. Build the Soup Base: Add the crushed tomatoes, beef broth, basil, oregano, and red pepper flakes. Bring the soup to a simmer, stirring to combine.
4. Add the Noodles: Stir in the broken lasagna noodles and cook for about 10-12 minutes or until the noodles are al dente. Make sure to stir occasionally to prevent the noodles from sticking to the bottom.
5. Make it Creamy: Once the noodles are cooked, stir in the ricotta cheese and half of the shredded mozzarella cheese. Mix until everything is well combined and creamy.
6. Serve & Top: Ladle the soup into bowls and top with the remaining mozzarella cheese and grated Parmesan. Serve hot with a sprinkle of fresh basil or parsley if desired.

Chef’s Insight: Don’t let the garlic brown too much when sautéing—it can become bitter and overpower the soup.

Pro Tips & Common Mistakes to Avoid

Use no-boil lasagna noodles for a quicker, easier prep. They’ll soften perfectly in the soup.

If the soup thickens too much, simply add more broth to reach your desired consistency.

Don’t overcook the noodles. They’ll continue to soften as they sit in the soup, and you don’t want them to become mushy.

Avoid adding too much salt at the beginning—wait until the soup has simmered and you’ve added the cheese before seasoning to taste.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This soup is the perfect meal on its own but pairs wonderfully with a side of garlic bread or a crisp salad. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over low heat, adding a splash of broth or water to loosen it up. This soup can be frozen for up to 3 months. To freeze, let it cool completely and store in a freezer-safe container. When ready to serve, thaw and reheat.

 This Easy Lasagna Soup is a game-changer for anyone who loves lasagna but craves a faster, simpler version. It’s hearty, full of flavor, and packed with everything you love about the classic dish. Make it for your next family dinner or impress your guests at your next gathering. Don’t forget to share your version on social media and tag us— we’d love to see how you make this recipe your own!