Lasagna Soup

Why You’ll Love This Recipe

I love this recipe because it transforms the time-consuming process of layering and baking lasagna into a fast, one-pot dish without sacrificing any of the flavor. The soup is rich with tomato sauce, garlic, herbs, and pasta, and when I stir in the creamy ricotta, mozzarella, and parmesan, it becomes downright irresistible. It’s cozy, filling, and perfect for chilly evenings or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soup Base:
1–2 tablespoons olive oil
1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15 oz) can diced tomatoes (with juice)
1 (15 oz) can tomato sauce or puree
⅓ cup tomato paste
4 cups chicken broth
1–2 cups water, to adjust consistency
1 tablespoon Italian seasoning
1 teaspoon sea salt, or more to taste
Black pepper, to taste
8 ounces uncooked bowtie pasta (or other sturdy pasta like penne or rigatoni)

Suggested Toppings (measure with your heart):
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup parmesan cheese, grated or shaved
¼ cup fresh parsley, chopped

Directions

1. I heat a 4.5-quart soup pot over medium-high heat and add the olive oil.

2. I sauté the ground beef, onion, and garlic together until the beef is fully cooked and the onions are soft. I drain any excess fat if needed.

3. I stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.

4. I bring everything to a boil, then reduce the heat to a medium simmer. I let it cook for about 10–15 minutes, stirring often to prevent the pasta from sticking together.

5. I adjust the consistency of the soup by adding 1–2 cups of water or more broth if it thickens too much.

6. Once the pasta is tender, I remove the soup from heat.

To serve:

• I either stir all the cheeses directly into the pot once the soup has cooled slightly, or

• I top individual bowls with dollops of ricotta, mozzarella, parmesan, and a sprinkle of fresh parsley.

Servings and Timing

This recipe yields about 12 cups, making 8 generous servings. It takes 15 minutes to prep and 30 minutes to cook, for a total time of 45 minutes.

Variations

I like to customize this soup depending on what I’m craving or what’s in my pantry:

• Meat Swap: I use ground turkey or Italian sausage for a lighter or spicier version.

• Vegetarian Version: I skip the meat and add mushrooms, spinach, or zucchini.

• Spicy Kick: I stir in red pepper flakes or a splash of hot sauce.

• Cheesier Option: I melt some of the cheese directly into the soup for an ultra-creamy texture.

• Pasta Flexibility: I use penne, rotini, or elbow macaroni if I don’t have bowtie pasta on hand.

Storage/Reheating

I let the soup cool completely before transferring it to an airtight container. It stores well in the refrigerator for up to 5 days or in the freezer for up to 3 months. When reheating, I always add a splash of broth or water to loosen it up, since the pasta continues to absorb liquid after cooking.

FAQs

Can I use lasagna noodles in this soup?

I could, but I prefer not to. They tend to get too soft and fall apart in leftovers. I stick with sturdier pasta like bowtie or rigatoni.

Can I make this soup in a pressure cooker?

Yes. I sauté the meat, onions, and garlic on the “Sauté” setting, then add everything else. I pressure cook for 1 minute and do a quick release for al dente pasta.

How can I make this dairy-free?

I skip the cheeses or use dairy-free alternatives. The soup is still flavorful on its own without the toppings.

Can I double this recipe?

Yes, but I make sure my pot is large enough. If using a pressure cooker, I switch to an 8 or 10-quart model to handle the volume.

What’s the best way to serve it?

I love serving this with garlic bread or a green salad. It also makes a great meal prep option for lunches throughout the week.

Conclusion

This lasagna soup is my go-to when I want something hearty and comforting without the time or mess of traditional lasagna. I love how it delivers all the saucy, cheesy, meaty flavor I crave in a warm, slurpable bowl. It’s fast, flexible, and family-approved—what more could I ask for in a weeknight dinner?