Lasagna Soup: 7-Ingredient Classic with Cozy, Bold Flavor

Lasagna Soup is everything you love about traditional lasagna—rich tomato broth, hearty ground meat, tender noodles, and creamy cheese—served up in a warm, comforting bowl. It’s the perfect mashup of pasta night and soup night, combining all the flavors of a baked Italian classic without the layering or long oven time.

This is the kind of recipe that warms you from the inside out. It has the savory, slow-simmered depth of a Sunday dinner, yet it comes together easily on a weeknight. Each spoonful delivers that familiar lasagna goodness—meaty, cheesy, and deeply satisfying.

Whether you’re curled up on the couch during the colder months or need a family-friendly meal that pleases picky eaters, this soup is a cozy favorite that belongs in your regular dinner rotation.

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Ingredients Overview

Here’s a breakdown of the key ingredients for Lasagna Soup, along with practical substitutions and tips to help you make it your own.

• Ground Beef or Italian Sausage – The protein base of the soup. Ground beef adds classic flavor, while sausage brings a bit more spice and complexity. A 50/50 mix of both is ideal.

• Onion and Garlic – The aromatic foundation. Onion adds sweetness and depth, while garlic boosts the overall savoriness.

• Crushed Tomatoes – The core of the broth. Use high-quality canned crushed tomatoes for a bold, slightly sweet tomato base.

• Tomato Paste – Adds thickness and a concentrated tomato flavor that mimics the richness of lasagna sauce.

• Italian Seasoning – A balanced blend of oregano, basil, thyme, and rosemary that gives this soup its signature flavor. You can use your own mix of dried herbs if needed.

• Lasagna Noodles – Broken into pieces before cooking, these mimic the traditional texture of lasagna. Other pasta shapes like mafalda, farfalle, or rotini can be used in a pinch.

• Chicken or Beef Broth – Provides the liquid base. Choose low-sodium to better control seasoning.

Optional Add-Ins:

• Red Pepper Flakes – For a touch of heat.

• Bay Leaf – For added depth during simmering.

• Spinach or Kale – Stir in during the last few minutes for added color and nutrients.

Cheese Toppings:

• Ricotta Cheese – Adds a creamy, slightly sweet finish. Dollop on top before serving.

• Mozzarella – Melts into gooey perfection when stirred into the hot soup.

• Parmesan – A sharp, salty finish grated over the top.

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Step-by-Step Instructions

Step 1: Brown the Meat

In a large Dutch oven or soup pot, heat a tablespoon of olive oil over medium heat. Add 1 pound of ground beef or sausage and cook until browned and fully cooked, breaking it up as it cooks. Drain excess fat if needed.

Step 2: Sauté Aromatics

Add 1 diced yellow onion to the pot. Cook until softened, about 5 minutes. Stir in 3 cloves of minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Tomato Components

Stir in 2 tablespoons of tomato paste and let it cook for 1–2 minutes to develop flavor. Pour in one 28-ounce can of crushed tomatoes. Stir well to combine.

Step 4: Build the Broth

Add 4 cups of chicken or beef broth and 2 teaspoons of Italian seasoning. Stir and bring to a simmer. Add salt and pepper to taste. Optional: Add a pinch of red pepper flakes or a bay leaf.

Step 5: Simmer and Cook the Pasta

Let the soup simmer for 10 minutes to allow flavors to meld. Then add 8 ounces of broken lasagna noodles. Simmer uncovered for another 10–12 minutes, stirring occasionally, until the noodles are tender but not mushy.

Step 6: Adjust and Serve

Taste and adjust seasoning. Remove the bay leaf if used. Ladle soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella, and a generous dusting of Parmesan.

Common Mistakes to Avoid:

• Overcooking the pasta: It continues to soften in the hot soup. Cook just until al dente.

• Adding all cheese to the pot: Add cheese per serving to keep the broth clean and avoid stringiness.

• Using high-sodium broth and sausage: Salt can quickly build. Taste as you go.

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Tips, Variations & Substitutions

Helpful Tips:

• Break lasagna noodles into rough pieces before adding—they don’t need to be perfect.

• If the soup gets too thick, add extra broth or water to loosen.

• Make a big batch and freeze without the pasta. Add fresh pasta when reheating for best texture.

Variations:

• Vegetarian Lasagna Soup – Use veggie broth and replace meat with mushrooms or lentils.

• Creamy Version – Stir in a splash of heavy cream or whole milk just before serving.

• Spicy Lasagna Soup – Use spicy Italian sausage and a good pinch of chili flakes.

Substitutions:

• Ground Turkey or Chicken – Leaner alternatives to beef.

• Other Pasta Shapes – Mafalda (mini lasagna noodles), rotini, or broken fettuccine work well.

• Dairy-Free – Skip cheese or use dairy-free ricotta alternatives.

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Serving Ideas & Occasions

Lasagna Soup is hearty enough to stand on its own but pairs beautifully with simple sides:

• Garlic Bread or Focaccia – For dunking into the rich tomato broth.

• Simple Green Salad – With balsamic vinaigrette for a fresh contrast.

• Roasted Vegetables – Like zucchini or eggplant for an Italian-style side.

It’s ideal for cold-weather dinners, Sunday meal preps, potlucks, and easy entertaining. Serve it in large bowls with extra cheese on the side—it’s a crowd-pleaser every time.

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Nutritional & Health Notes

Lasagna soup is a balanced dish when served in moderation. It offers protein from meat and cheese, carbs from pasta, and a range of nutrients from tomatoes and any added greens.

To make it lighter:

• Use lean ground turkey or chicken.

• Go easy on the cheese or use part-skim varieties.

• Swap regular noodles for whole wheat or lentil-based pasta for added fiber and protein.

Skip the cream and use lower-fat ricotta if you’re watching calories, but don’t cut the flavor by skimping on the herbs and seasoning.

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FAQs

1. Can I make lasagna soup ahead of time?
Yes! Make the soup base and store it without the noodles. When ready to eat, reheat and add fresh pasta to cook just before serving.

2. How do I keep the noodles from getting soggy?
Add them just before serving or cook them separately and stir in individual portions.

3. What’s the best cheese for topping?
Ricotta for creaminess, mozzarella for melt, and Parmesan for salty sharpness. Use a combo for maximum lasagna flavor.

4. Can I freeze lasagna soup?
Yes, but freeze it without the noodles. Pasta tends to get mushy when thawed. Reheat and add fresh noodles later.

5. Can I make this in the slow cooker?
Yes. Brown the meat and aromatics first, then add everything but the pasta to the slow cooker and cook on low for 6–8 hours. Stir in pasta 30 minutes before serving.

6. Is lasagna soup spicy?
Not by default. It has classic Italian flavors but stays mild unless you add red pepper flakes or spicy sausage.

7. Can I make it gluten-free?
Absolutely. Use your favorite gluten-free pasta and ensure your broth and seasonings are gluten-free certified.

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