Classic Lasagna Soup is like all the best parts of lasagna rolled into one cozy, comforting bowl. You get the rich tomato broth, tender noodles, chunks of savory ground beef, and plenty of melted cheese to bring it all together. It’s warm, hearty, and perfect for chilly days when you want something filling but easy to enjoy.
I love making this soup because it feels like a big hug in food form. The flavors remind me of family dinners—there’s that familiar mix of garlic, herbs, and tomatoes that make you feel right at home. I usually sprinkle extra parmesan on top and add a little fresh basil because it brightens everything up and makes it look pretty, too.
The best part is how simple it is to serve. I like to have some crusty bread on the side for dipping, and it’s always a hit with friends and family. Whether you’re looking for an easy weeknight meal or something to warm you up after a busy day, this lasagna soup checks all the boxes without turning on the oven for hours.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. You can swap it with ground turkey or Italian sausage for a different taste or leaner option.
Lasagna noodles: Breaking these into bite-sized pieces makes the soup easier to eat. No lasagna noodles? Use broken spaghetti or penne pasta instead.
Ricotta cheese: It gives that creamy, cheesy feel. If you don’t have ricotta, cottage cheese works as a lighter substitute.
Crushed tomatoes: They create a thick, tomatoey base. If fresh tomatoes are in season, you can peel and crush them for extra freshness.
Beef broth: It deepens the soup’s flavor. Vegetable broth can be used to keep it lighter or vegetarian if you replace the beef with a plant protein.
How Do You Get the Soup to Taste Like Classic Lasagna?
The secret is layering flavors while cooking. Here’s how to do it right:
- Brown the beef well: Cooking it until nicely browned adds deep, meaty flavor. Don’t rush this step.
- Sauté the onions and garlic: This builds the base flavor. Cook until onions are soft but not browned to keep a nice sweetness.
- Simmer the broth and tomatoes: Let the soup simmer for at least 15 minutes so all the flavors in the herbs and tomato mix fully develop.
- Cook pasta in the soup: Adding noodles directly into the broth lets them soak up that rich taste, just like in baked lasagna layers.
- Add ricotta and Parmesan at the end: This finishing touch gives the soup its creamy, cheesy lasagna vibe.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it gives plenty of room for all the ingredients to cook evenly.
- Wooden spoon – perfect for stirring and scraping the bottom without scratching the surface.
- Measuring spoons and cups – to keep everything accurate and easy.
- Small bowl – for mixing the ricotta and Parmesan cheese.
- Serving bowls and spoons – for dishing out the soup and enjoying it hot.
Flavor Variations & Add-Ins
- Spice it up with a pinch of red pepper flakes for a little heat that pairs nicely with the rich flavors.
- Swap ground beef for Italian sausage or turkey for different meat flavors or leaner options.
- Add chopped spinach or kale toward the end of cooking for some greens and extra texture.
- Mix in shredded mozzarella or provolone on top just before serving for extra cheesy goodness.
Classic Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 oz lasagna noodles, broken into bite-sized pieces
For the Cheese Topping:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for garnish
Optional Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, so you’re looking at around 35 minutes total. It’s a quick and easy way to enjoy that delicious lasagna flavor without hours in the kitchen.
Step-by-Step Instructions:
1. Brown the Beef and Cook Veggies:
In a large pot or Dutch oven over medium heat, cook the ground beef until it’s browned and no longer pink. Drain off any extra fat. Add the diced onion and cook for about 3 to 4 minutes until the onion becomes soft. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes, Broth, and Seasonings:
Pour in the crushed tomatoes and beef broth. Stir in dried basil, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes so all the flavors can blend together beautifully.
3. Cook the Noodles:
Add the broken lasagna noodles directly into the pot. Cook for about 8 to 10 minutes until the noodles are tender but not mushy. Stir occasionally to prevent them from sticking.
4. Mix the Cheese Topping:
While the noodles are cooking, stir together the ricotta cheese and grated Parmesan in a small bowl. This will be your creamy topping for the soup.
5. Serve and Garnish:
Ladle the soup into bowls. Add a generous dollop of the ricotta and Parmesan cheese mixture on top. Sprinkle with extra grated Parmesan and fresh chopped parsley or basil, if you like. Serve hot, and enjoy with crusty bread for dipping if you wish.
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to fully thaw it in the fridge overnight before cooking. This ensures it browns evenly and cooks safely.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup a day in advance and store it in the fridge. When reheating, you might need to add a little extra broth to loosen it up, especially if the noodles have absorbed a lot of liquid.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. If the noodles get too soft, adding a splash of broth helps refresh the texture.
Can I Substitute Different Pasta for Lasagna Noodles?
Definitely! Broken spaghetti, penne, or rigatoni work great. Just adjust the cooking time according to the pasta type, so it doesn’t overcook and become mushy.
