Lasagna Soup is like all the best parts of classic lasagna, but cozy and ready to eat in a bowl. It’s packed with tender noodles, flavorful meat, tomatoes, and creamy cheese that melts right in. Imagine the familiar layers of lasagna flavors, but with the comforting warmth and easy eating of a soup.
I love making this soup on cooler nights when I want something hearty but not too heavy. One thing I’ve learned is to save a little cheese for topping each bowl just before serving—it makes everything extra tasty and a bit cheesy on top, just how I like it. It’s also a great way to bring the family together around the dinner table without the fuss of baking an actual lasagna.
This soup feels like a hug in a bowl and reminds me of sharing meals with friends and family. Whenever I make it, the kitchen fills with a warm, inviting smell that gets everyone excited to eat. It’s simple to make and always leaves me feeling happy and full long after the last spoonful.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and protein. You can swap it for ground turkey or Italian sausage if you want a different taste or leaner option.
Lasagna noodles: Breaking them into pieces helps them cook evenly in the soup. You can also use broken spaghetti or other pasta shapes you have on hand.
Tomatoes: Crushed tomatoes give the soup a thick, hearty base. If you don’t have crushed, blend canned diced tomatoes quickly to get a similar texture.
Cheese: Ricotta, mozzarella, and Parmesan bring that classic creamy, cheesy feel of lasagna. If you want a lighter option, try part-skim cheeses or skip the ricotta.
Spinach & mushrooms: These add freshness and texture. Feel free to swap spinach for kale or use other veggies like zucchini.
How Do You Keep the Noodles from Getting Too Soft or Mushy?
With pasta cooking right in the soup, it’s easy to end up with mushy noodles. Here’s my trick:
- Break noodles into bite-sized pieces so they cook evenly.
- Add noodles after the soup has simmered and flavors have blended—this cuts down on overcooking.
- Cook noodles just until tender, about 8-10 minutes. Check them often.
- If you’re not serving immediately, keep noodles separate and add them to each bowl.
This way, noodles stay perfectly tender and the soup stays balanced without being too thick or gummy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, mushrooms, and spinach easily.
- Measuring cups and spoons – to keep your spices and liquids just right.
- Ladle – helps you serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add extra seasoning and a bit of spice to the soup.
- Add chopped zucchini or bell peppers with the mushrooms for more veggies and color.
- Use gluten-free or whole wheat pasta as a healthier or dietary option without losing flavor.
- Stir in fresh basil or replace spinach with kale for a change in leafy greens and taste.
How to Make Lasagna Soup?
Ingredients You’ll Need:
For the Soup Base:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
For the Noodles and Veggies:
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup sliced mushrooms
- 2 cups fresh spinach, chopped
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Time Needed
This lasagna soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a delicious, warm meal ready in around 40 minutes total. Perfect for cozy weeknight dinners!
Step-by-Step Instructions:
1. Brown the Meat & Sauté Aromatics:
Start by heating a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any extra fat. Then add the diced onion and minced garlic, cooking until the onion turns clear and soft—about 3 to 4 minutes.
2. Build the Soup Base:
Stir in the tomato paste, crushed tomatoes, tomato sauce, and beef broth. Sprinkle in the dried basil, dried oregano, crushed red pepper flakes (if you like a little heat), plus salt and pepper. Give everything a good stir, then bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes so all the flavors mix well.
3. Cook Noodles and Add Vegetables:
Add the broken lasagna noodles and sliced mushrooms to the pot. Let the soup cook until the noodles are tender, about 8 to 10 minutes. Finally, toss in the chopped spinach and cook just until it wilts, around 2 minutes.
4. Serve and Garnish:
Ladle the hearty soup into bowls. Top each serving with a big dollop of ricotta cheese, then sprinkle with shredded mozzarella and grated Parmesan. For a fresh finish, add some chopped basil or parsley on top. Serve hot and enjoy the comforting taste of lasagna in soup form!
Can I Use Different Meat Instead of Ground Beef?
Yes! You can substitute ground turkey, chicken, or Italian sausage to suit your taste or dietary preferences. Just cook it the same way, making sure it’s fully browned before adding other ingredients.
Can I Use Gluten-Free Pasta for This Soup?
Absolutely! Just swap the lasagna noodles for your favorite gluten-free pasta. Add it toward the end of cooking and watch closely, as gluten-free pasta can cook faster and get mushy.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick.
Can I Prepare This Soup in Advance?
Yes, you can make the soup base a day ahead and refrigerate it. Add the noodles, spinach, and cheese just before serving for the best texture and flavor.
