Quick Lasagna Soup is like all the best parts of lasagna flipped into a cozy, bowl-friendly soup. It’s packed with ground beef, tender noodles, tomato sauce, and melty cheese that makes every spoonful feel like a warm hug. The flavors are familiar and comforting, but it comes together so much faster than the traditional baked dish.
I love making this soup on busy weeknights because it feels special without taking hours in the kitchen. One tip I have is to use no-boil noodles or broken lasagna sheets right in the pot—it saves so much time and keeps everything nice and saucy. Plus, adding a handful of fresh basil or a sprinkle of Parmesan at the end makes it taste even better.
Serving this soup with a slice of crusty bread or a simple side salad turns it into a full meal that everyone smiles at. It’s the kind of recipe that fills the room with a delicious aroma and makes you want to gather everyone around the table ASAP. Trust me, it’s a new weeknight favorite that’s both hearty and comforting.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: These give the soup its hearty flavor. You can swap for ground turkey or plant-based crumbles if you want a lighter or vegetarian version.
Lasagna Noodles: Breaking them up is great for soup! No-boil noodles work well too, saving extra cooking time.
Ricotta Cheese: This adds creaminess. If you’re dairy-free, try a cashew cream or coconut yogurt alternative.
Marinara Sauce and Diced Tomatoes: Use good-quality jarred sauce for rich flavor. Canned tomatoes with herbs work if you don’t have sauce on hand.
How Do I Cook the Noodles Right so They Don’t Get Mushy?
Adding noodles directly to the soup is easy but timing is key to avoid mushy pasta:
- Break noodles into bite-sized pieces to cook evenly.
- Add the noodles when the soup simmers, not before, so they don’t soak too long.
- Cook uncovered for 10-12 minutes until tender yet firm.
- If making ahead, cook noodles separately and add when serving to keep the texture just right.
Following these steps helps your noodles stay perfectly cooked, giving you the lasagna feel without the soggy mess.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering soup all in one dish.
- Wooden spoon or spatula – makes stirring easy without scratching your pot.
- Knife and cutting board – for chopping garlic and herbs quickly and safely.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Ladle – handy for serving hot soup without spills.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, more flavorful soup.
- Add chopped spinach or kale for extra color and nutrition.
- Stir in a handful of cooked mushrooms for an earthy touch.
- Top with fresh shredded basil or swap for oregano to change the herb profile.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef or Italian sausage
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 4 cups (960 ml) beef or chicken broth
- 1 (24-ounce) jar marinara or pasta sauce
- 1 (14.5-ounce) can diced tomatoes
- 6 ounces lasagna noodles, broken into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Time You’ll Need
This recipe takes about 30 minutes from start to finish. Around 10 minutes to prep and brown your meat and garlic, then 15-20 minutes for the soup to simmer and the noodles to cook until tender. It’s a quick yet filling meal!
Step-by-Step Instructions:
1. Brown the Meat and Sauté the Aromatics:
Start by heating olive oil in a large pot over medium-high heat. Add ground beef or sausage and cook, breaking it apart with a spoon, until fully browned—about 5 to 7 minutes. Then stir in garlic, oregano, basil, and red pepper flakes if you like a bit of heat. Cook for 1 minute until fragrant.
2. Add the Liquids and Tomatoes:
Pour in the broth, marinara sauce, and diced tomatoes with their juice. Stir to combine everything well. Bring the soup to a boil, then reduce heat to a simmer. Season with salt and pepper to taste.
3. Cook the Noodles and Add Cheeses:
Carefully add broken lasagna noodles to the pot. Cook uncovered for 10 to 12 minutes until noodles are tender but not mushy. Turn off the heat and stir in ricotta cheese so it melts into the soup, making it creamy.
4. Serve and Garnish:
Spoon the soup into bowls and top with shredded mozzarella, Parmesan cheese, and fresh basil leaves. Add freshly ground black pepper if desired. Serve hot with crusty bread for a cozy meal.
Can I Use Frozen Ground Meat?
Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. This helps the meat cook evenly without excess moisture.
Can I Prepare This Soup in Advance?
Absolutely! You can cook the soup up to the point before adding noodles and cheese, then refrigerate for up to 2 days. When ready to serve, reheat gently and add fresh noodles and cheeses to keep the best texture.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For best texture, reheat on the stove and add a splash of broth or water if the noodles absorb too much liquid.
Can I Make This Soup Vegetarian?
Yes! Substitute ground beef with plant-based crumbles or sauté extra vegetables like mushrooms and zucchini. Use vegetable broth instead of meat broth to keep it vegetarian-friendly.
