Lasagna Soup Recipe

There’s something deeply comforting about lasagna, but let’s face it—sometimes we just don’t have the time or energy to make all those layers happen. That’s where lasagna soup comes in. It’s everything you love about lasagna (all the rich tomato goodness, tender pasta, and gooey cheese) in a quick, one-pot soup. It’s like the coziest of comfort foods, but way easier and faster. The best part? You get to top it with dollops of ricotta, mozzarella, and Parmesan cheese, just like you would a baked lasagna, making every bite a deliciously cheesy, hearty experience. This recipe is a go-to for chilly nights or when I’m craving something nostalgic but don’t want to commit to an hour in the kitchen.

I first discovered lasagna soup during a winter weeknight when I had a craving for lasagna but knew there was no chance I’d have the time to make one from scratch. I decided to give this “shortcut” a try, and the whole family was immediately hooked. There’s something so satisfying about digging into a bowl of this soup, especially when you add that generous spoonful of ricotta on top. I remember the first time I made it, the kids’ eyes lit up when they saw the cheesy topping melt into the hot soup—it was an instant hit!

this RECIPE

How lasagna soup became a thing (at least in my kitchen)

Lasagna soup is relatively new on the food scene, and like many brilliant recipe adaptations, it’s all about convenience. Traditionally, lasagna was a time-consuming dish reserved for special occasions, but busy home cooks have found ways to simplify it without losing any of its signature flavors. Over time, the idea of taking all those delicious components and turning them into a soup started gaining popularity. The soup keeps the classic tomato, meat, and cheese combination but skips the layering (and the baking). Some even argue it’s better than the real thing—after all, it’s faster, easier, and every spoonful is packed with flavor. Plus, you can easily adjust the consistency to suit your taste!

Let’s talk ingredients: the magic behind this comforting bowl

This recipe is full of pantry staples that you likely already have on hand, but let’s break them down:

• Ground beef: Provides the classic meaty richness you expect in a lasagna. You can swap this out for ground turkey or chicken if you prefer something leaner. Just keep in mind that leaner meats might need a bit more seasoning to shine.
• Tomatoes: The combination of diced tomatoes, tomato sauce, and tomato paste creates a rich and hearty broth.
• Italian seasoning: This blend of dried herbs brings all the lasagna vibes without having to measure out multiple spices. If you’re out of Italian seasoning, a mix of oregano, basil, and thyme will do the trick.
• Bowtie pasta: I love using bowtie pasta for this soup because it holds onto the broth and cheese really well. If you don’t have bowtie pasta on hand, feel free to use any short pasta like rotini or penne. Just be sure to adjust the cooking time for the type of pasta you choose.

Kitchen gear: What you need (and what you can totally skip)

One of the best things about lasagna soup is that you really only need one big pot to make it. Less dishes = more time for cozying up on the couch later!

• Large soup pot or Dutch oven: This is the key tool since everything happens in this one pot. You want something big enough to hold all the broth and pasta with room for simmering.
• Wooden spoon or spatula: For stirring the soup as it cooks. A wooden spoon is great for making sure nothing sticks to the bottom of the pot.
• Ladle: You’ll definitely need a ladle to serve up those big, cheesy portions. No ladle? A measuring cup will do in a pinch.

That’s it—super simple. No need for fancy kitchen gadgets here!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the basics: Start by heating your olive oil in the soup pot over medium-high heat. Once it’s shimmering, add the ground beef, onions, and garlic. You’ll want to cook this until the beef is browned and the onions are soft and translucent. Stir often to break up the beef, and if you’re like me and always manage to forget to drain the excess fat, this is your friendly reminder to do that now!
2. Build the broth: Next, stir in the canned diced tomatoes (don’t drain them!), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring this to a boil, and don’t forget to give it a taste. If it needs more seasoning, now’s the time to adjust. I’ve made the mistake of waiting until the very end, only to find out the soup was a little bland—lesson learned!
3. Add the pasta: Once your broth is bubbling, toss in the uncooked bowtie pasta. Reduce the heat to medium and let the soup simmer for about 10-15 minutes, or until the pasta is cooked to your liking. Be sure to stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
4. Adjust the consistency: As the pasta cooks, it will absorb some of the broth. You can add a bit more water as needed to get the soup to your desired thickness. I like mine a little heartier, but feel free to make it as brothy as you like!
5. Finish it off: Once the pasta is perfectly al dente, remove the pot from the heat and get ready to serve. Spoon the soup into bowls and top each serving with a generous helping of ricotta, shredded mozzarella, Parmesan, and a sprinkle of fresh parsley. Watch the cheese melt into the hot soup—it’s a beautiful thing.

Variations and adaptations to suit your cravings

Lasagna soup is super versatile, which means you can tweak it depending on what you have on hand or any dietary needs.

• Vegetarian version: Swap out the ground beef for crumbled tofu or a plant-based ground meat alternative. You could also add in some diced zucchini, mushrooms, or spinach for extra veggies.
• Gluten-free: Use your favorite gluten-free pasta. Just be aware that gluten-free pasta can cook a little faster than traditional pasta, so keep an eye on it as it simmers.
• Low-carb: For a low-carb twist, you could skip the pasta altogether and use zucchini noodles or even cauliflower rice. I’ve tried both, and while they don’t have the same lasagna-like texture, they’re still delicious!
• Spicy kick: If you like your soup with a little heat, add a pinch of red pepper flakes when you add the seasonings. It gives the broth a nice warmth without being overpowering.

Serving ideas: Make it pretty (and delicious)

When it comes to serving lasagna soup, it’s all about the toppings. After ladling the soup into bowls, add a big spoonful of ricotta cheese on top, followed by shredded mozzarella, freshly grated Parmesan, and a sprinkle of fresh parsley. For a little extra flair, you can drizzle a bit of olive oil or balsamic glaze over the top. Serve it with a side of crusty garlic bread for dipping—trust me, you’ll want to soak up every last drop of that broth.

drink pairings

Since this soup is rich and hearty, I love pairing it with something light and refreshing to balance out the flavors. Here are a few drinks that work perfectly:

• Sparkling water with lemon: The citrus cuts through the richness of the cheese and tomatoes.
• Iced tea: A tall glass of unsweetened iced tea with a splash of lemon is a great complement.
• Lemonade: If you’re in the mood for something a little sweeter, a glass of homemade lemonade adds a nice contrast to the savory soup.

Storage and reheating tips

Lasagna soup stores and reheats beautifully, which is one of the reasons I love making a big batch!

• In the fridge: Store leftovers in an airtight container for up to 5 days. Keep in mind that the pasta will continue to absorb the broth, so you may need to add a little extra water or chicken broth when reheating.
• In the freezer: If you’re planning to freeze the soup, I recommend doing so before adding the pasta. Just freeze the broth and meat mixture, then cook the pasta fresh when you’re ready to serve. That way, the noodles don’t get mushy. Frozen lasagna soup will keep for up to 3 months.
• To reheat: Gently reheat on the stove over medium heat, adding extra broth or water as needed to loosen it up.

Adjusting for different serving sizes

This recipe makes about 12 cups of soup, which serves roughly 6-8 people. If you need to scale it up for a crowd, just double the ingredients—everything scales really easily. If you’re cooking for fewer people, you can halve the recipe, but be sure to check the seasoning as you go since smaller batches might need a little extra seasoning love.

Potential issues (and how to fix them)

• Soup too thick? Add a little extra water or broth until you reach your desired consistency.
• Pasta overcooked? It happens! If your pasta is a little too soft, try undercooking it slightly the next time around, or cook the pasta separately and add it in right before serving.
• Lacking flavor? Don’t be afraid to add a pinch more salt, pepper, or Italian seasoning to taste. A splash of balsamic vinegar can also brighten up the flavors if they feel a bit flat.

Ready to dive in? Give it a try!

Lasagna soup is one of those recipes that’s hard to mess up, and it’s always a hit with family and friends. Whether you’re making it for a cozy weeknight dinner or meal-prepping for the week ahead, this soup will warm you up from the inside out. So grab a ladle, top it with lots of cheese, and get ready to enjoy a big, comforting bowl of lasagna in soup form!

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Just brown the beef and onions first, then transfer everything (except the pasta) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the pasta during the last 30 minutes of cooking.

2. Can I make it vegetarian?
Absolutely. Use vegetable broth instead of chicken broth and swap out the ground beef for plant-based ground meat or extra veggies.

3. What if I don’t have ricotta?
You can use cottage cheese as a substitute, or even skip it altogether and just use more mozzarella and Parmesan.

4. How do I avoid mushy pasta?
Cook the pasta just until al dente, or cook it separately and add it to the soup just before serving.

5. Can I freeze leftovers?
Yes! Just remember to freeze the soup without the pasta, as the noodles can get mushy when thawed and reheated.

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