Quick Lasagna Soup is like having all the comforting flavors of a traditional lasagna but in a cozy, warm bowl. It’s packed with hearty ground beef, tender noodles, rich tomato broth, and bubbling cheese, all coming together to make a deliciously filling soup that doesn’t take hours to prepare.
I love making this soup when I want all the goodness of lasagna but don’t have the time or patience to bake a whole pan. It’s a lifesaver on busy weeknights and a great way to get the whole family around the table without a lot of fuss. I often add a bit extra cheese on top just because it makes everything better.
One of my favorite things about Quick Lasagna Soup is how flexible it is. You can toss in your favorite vegetables, or swap ground beef for sausage or turkey to suit your tastes. Serving it with a slice of crusty garlic bread turns it into a meal that feels like a warm hug on chilly days!
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef gives classic flavor, but Italian sausage adds a nice spice and depth. For a lighter option, ground turkey or chicken works well too.
Lasagna noodles: Breaking traditional lasagna noodles into bite-sized pieces works great here. If you can’t find them, use broken penne or rigatoni pasta instead.
Ricotta & mozzarella cheese: Ricotta adds creaminess while mozzarella brings gooey, melty texture. Cottage cheese can substitute for ricotta if needed, and any mozzarella type or shredded cheese blend can work for topping.
Tomatoes & broth: Crushed tomatoes and tomato sauce build the rich base. If you prefer a lighter soup, replace beef broth with vegetable broth.
How Do You Get the Perfect Balance of Flavor and Texture in Lasagna Soup?
Start by browning the ground meat and onions for rich flavor. Make sure to drain excess fat so the soup isn’t greasy.
- Add garlic last when sautéing to keep it from burning and turning bitter.
- Simmering the broth with tomatoes and herbs lets flavors mix well; don’t rush.
- Break lasagna noodles small so they cook evenly and fit perfectly in a spoon.
- Stir cheese in off heat to keep the soup creamy without curdling.
- Top with fresh basil and pepper just before serving to boost freshness.
Equipment You’ll Need
- Large soup pot – big enough to brown meat and simmer the soup without spilling.
- Wooden spoon – great for stirring so you don’t scratch your pot.
- Chef’s knife – to chop onions and garlic quickly and safely.
- Cutting board – a sturdy surface for chopping your veggies and herbs.
- Measuring cups and spoons – helps you add the right amount of broth, spices, and seasonings.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or Italian sausage for different flavors and a lighter or spicier soup.
- Add chopped spinach or kale for extra color and nutrition that wilt nicely in the broth.
- Use fresh diced tomatoes instead of canned for a fresher taste during tomato season.
- Stir in red pepper flakes or a splash of hot sauce if you like your soup with a bit of heat.
Quick Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
For Topping:
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish
- Freshly ground black pepper for garnish
Time Needed:
This recipe takes about 10 minutes to prep and about 20 minutes to cook, so you’ll have a delicious pot of lasagna soup ready in around 30 minutes.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and onions are soft and translucent, about 5-7 minutes. Drain any excess fat if needed. Add the minced garlic and cook for another minute until fragrant.
2. Add Liquids and Seasonings:
Pour in the beef broth, crushed tomatoes, and tomato sauce. Stir in dried basil, oregano, and red pepper flakes if you like a little heat. Season with salt and pepper to your taste. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes to allow flavors to mingle.
3. Cook the Noodles and Add Cheese:
Add the broken lasagna noodles to the pot. Cook until tender, about 8-10 minutes. Remove the pot from heat, and stir in half of the shredded mozzarella until it melts into the soup. Serve hot, topping each bowl with a spoonful of ricotta, the remaining mozzarella, fresh basil leaves, and a sprinkle of black pepper.
Can I Use Different Pasta Instead of Lasagna Noodles?
Yes! You can substitute broken rigatoni, penne, or even broken spaghetti if you don’t have lasagna noodles on hand. Just adjust the cooking time slightly based on the pasta’s package instructions.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding the noodles and cheese, then refrigerate for up to 2 days. When ready to eat, reheat gently and add fresh noodles and cheese before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth if it’s too thick.
Can I Freeze Quick Lasagna Soup?
You can freeze the soup without noodles or cheese for best results. Thaw it in the fridge overnight before reheating, then cook fresh noodles and add cheese when serving.
