Quick Lasagna Soup brings all the cozy, comforting flavors of traditional lasagna into a warm, hearty bowl. It’s packed with tender pasta, rich tomato sauce, ground beef, and plenty of melty cheese — everything you love about lasagna without all the layers and long baking time.
I love making this soup when I want that classic lasagna taste but need dinner on the table fast. It’s super simple to throw together, and the cheesy, meaty goodness feels like a big warm hug on a chilly day. Plus, the noodles soak up the sauce perfectly, making every spoonful satisfying.
One of my favorite ways to serve it is with a sprinkle of fresh basil and a little extra parmesan on top. It’s great for busy weeknights or when friends stop by unexpectedly. Honestly, it’s such a hit that everyone asks for seconds — and sometimes thirds!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: I like using Italian sausage for extra flavor, but ground beef works well too. If you want a lighter option, ground turkey or chicken are good substitutes.
Lasagna Noodles: Breaking lasagna noodles into bite-sized pieces works great here. You can swap with broken spaghetti or other pasta shapes you have on hand.
Ricotta Cheese: This adds creaminess to the soup. If you’re avoiding dairy, try using cottage cheese or a dairy-free ricotta alternative.
Broth and Tomatoes: Beef broth brings richness, but chicken broth or vegetable broth work fine too. Crushed tomatoes create a smooth base, but diced tomatoes can add extra texture.
How Do I Prevent the Pasta From Getting Mushy in the Soup?
Cooking pasta in soup can be tricky because it might oversoak and get soggy. Here are some tips:
- Add pasta toward the end of cooking once the soup is boiling.
- Keep heat moderate and cook just until pasta is al dente, usually 8-10 minutes.
- If you’re making soup ahead, cook the pasta separately and add it when serving to keep the texture perfect.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon – great for stirring the meat and sauce without scratching your pot.
- Knife and cutting board – for mincing garlic and chopping basil easily.
- Measuring cups and spoons – to keep your herbs and liquids just right.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter meat option that still delivers great flavor.
- Add chopped spinach or kale during the last few minutes for a fresh, healthy boost.
- Stir in a pinch of red pepper flakes if you like a little heat in your soup.
- Swap ricotta for dollops of sour cream or Greek yogurt for a tangy twist.
Quick Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Time Needed:
This delicious soup comes together quickly! Plan for about 30 minutes total: 10 minutes to prep and brown the meat, and another 15-20 minutes to simmer the soup and cook the noodles. It’s perfect for a cozy meal when you’re short on time but want big flavor.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook for 5-7 minutes, breaking it apart with a spoon until browned and fully cooked. Drain any excess fat. Then add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes, stirring and cooking for about 1 minute until fragrant.
2. Add Broth, Tomatoes, and Pasta:
Pour in the beef or chicken broth and the crushed tomatoes. Bring the mixture to a boil. Add the broken lasagna noodles, then lower the heat to medium-low. Let it simmer for 8-10 minutes, or until the noodles are tender but still hold their shape.
3. Finish with Cheese and Garnish:
Season the soup with salt and pepper to your liking. Remove the pot from heat and spoon dollops of ricotta cheese over the soup. Sprinkle shredded mozzarella and Parmesan cheese on top. Cover the pot and let sit for a few minutes so the cheeses melt into the soup. Ladle into bowls, garnish with fresh basil leaves, and add a fresh grind of pepper if you like. Serve warm and enjoy your quick, hearty lasagna soup!
Can I Use Frozen Meat for This Soup?
Yes, but be sure to fully thaw the meat before cooking to ensure even browning and safe cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave.
Can I Substitute Different Pasta?
Absolutely! Broken lasagna noodles work best for the classic texture, but you can use any short pasta like penne, rigatoni, or broken spaghetti if preferred. Just adjust cooking times as needed.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of broth or water to loosen it up.
Can I Prepare This Soup in Advance?
Yes! You can cook the soup ahead but hold off on adding the pasta and cheeses until just before serving to keep the noodles from getting mushy and cheeses fresh.
