The Best Lasagna Soup Recipe

If you’re looking for all the cozy, comforting flavors of traditional lasagna but want to skip the hours of layering and baking, this lasagna soup recipe is your new best friend. It’s everything we love about classic lasagna—rich sauce, tender noodles, savory ground beef, and gooey cheese—transformed into a one-pot soup that’s ready in a fraction of the time. This recipe is perfect for chilly nights when you want something warm and filling without a lot of fuss.

The first time I made lasagna soup, I wasn’t sure what to expect. Would it actually taste like lasagna? Would it be as satisfying? Well, one spoonful and I was sold. The creamy, tomato-rich broth paired with tender chunks of broken lasagna noodles hits all the same notes as the baked version. Plus, it’s so easy to make in just one pot, which means fewer dishes to wash—a win in my book!

this RECIPE

The origins of lasagna soup (and why it works so well)

Lasagna soup is a relatively modern twist on a classic Italian dish. While traditional lasagna dates back centuries in Italy, lasagna soup is a more recent invention, born out of a love for those layered flavors with a simpler, quicker approach. Instead of painstakingly layering noodles, meat sauce, and cheese in a baking dish, you get all those layers in a single bowl of soup. This “deconstructed” style allows each spoonful to capture the full lasagna experience, from the tangy tomato sauce to the creamy cheese. Plus, the soup format makes it perfect for freezing and reheating, something that lasagna purists will admit isn’t quite the same when reheating traditional lasagna.

Let’s talk ingredients: what you need and why

Every ingredient in this lasagna soup brings something essential to the bowl. Here’s how they come together:

• Olive oil: The base for sautéing onions and garlic, giving the soup a rich and aromatic foundation.
• Onion and garlic: These two are essential for building a flavorful base. If you’re out of fresh garlic, you can use a pinch of garlic powder in a pinch, but fresh is best.
• Ground beef: Adds that savory, meaty element essential to lasagna. You could also swap it with ground turkey or chicken if you prefer a lighter option.
• Herbs and spices (oregano, dried basil, parsley, salt, black pepper, and red pepper flakes): These are classic Italian flavors that bring warmth and complexity to the soup. If you have fresh herbs on hand, feel free to use those, but dried herbs work just fine here.
• Chicken broth: Provides a savory depth to the soup without overwhelming the tomato flavors. Vegetable broth works too if you want a vegetarian version.
• Heavy cream: Adds a luxurious creaminess to the broth, making it taste rich and velvety.
• Lasagna noodles: Breaking them into pieces makes them spoon-friendly and easy to eat. If you’re gluten-free, substitute with a gluten-free lasagna noodle or another pasta shape.
• Parmesan and mozzarella cheese: Melts into the soup at the end, giving it that gooey, cheesy lasagna vibe.
• Fresh basil: Optional, but adds a lovely pop of color and fresh, peppery flavor.

Kitchen gear: what you need to make lasagna soup

For this recipe, you don’t need a lot of fancy kitchen equipment, but a few basics will make things easier:

• Large soup pot or Dutch oven: This is essential for cooking the soup evenly and giving the noodles room to move around. I recommend a heavy-bottomed pot to prevent the soup from burning on the bottom.
• Wooden spoon: Great for breaking up the ground beef and stirring the soup as it simmers.
• Ladle: For serving, especially if you’re dishing out bowls of hot, cheesy soup.
• Cheese grater: Freshly grated Parmesan makes a difference here. If you’re using pre-shredded, that’s fine too, but grating your own Parmesan gives it a fresher taste.

Step-by-step: making the best lasagna soup

Ready to dive in? Here’s how to make this delicious lasagna soup, step-by-step.

1. Sauté the onion and garlic: Start by heating the olive oil in your soup pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 7 minutes. Then, toss in the garlic and cook for another minute until fragrant. (Be careful not to let it burn—garlic can turn bitter quickly.)
2. Cook the ground beef: Add the ground beef to the pot along with the oregano, basil, parsley, salt, black pepper, and red pepper flakes. Use your spoon to break up the meat as it cooks. You’ll want to cook it until it’s fully browned with no pink spots left. Drain any excess grease to keep the soup from becoming too oily.
3. Add the liquids: Stir in the sauce, chicken broth, and heavy cream. Don’t worry if it looks a bit thin at this stage—the noodles will soak up some of the liquid as they cook, making it thicker.
4. Simmer with the noodles: Bring the soup to a gentle boil, then add the broken lasagna noodles. Reduce the heat to medium and let the noodles cook for about 10-15 minutes. Keep an eye on them and stir occasionally so they don’t stick to the bottom of the pot.
5. Add the cheese: Once the noodles are tender, remove the pot from heat and stir in the Parmesan and mozzarella cheese. The cheese will melt into the soup, creating a luscious, creamy texture.
6. Serve and garnish: Ladle the soup into bowls and top with fresh basil if you have it. This step is optional, but it adds a nice touch of color and fresh flavor.

Variations and adaptations to try

Lasagna soup is super adaptable! Here are a few variations I love:

• Vegetarian version: Skip the ground beef and use vegetable broth instead of chicken broth. Add extra veggies like mushrooms, zucchini, or spinach to give it a hearty texture.
• Gluten-free: Use gluten-free lasagna noodles or substitute with another gluten-free pasta shape. The soup will taste just as delicious.
• Lighter version: Swap the heavy cream for half-and-half or even milk if you want a lighter soup. It won’t be quite as creamy, but it’ll still be delicious.
• Spicy twist: If you love a little extra heat, add more red pepper flakes or a splash of hot sauce.

Serving suggestions for a beautiful presentation

To serve, ladle the lasagna soup into wide bowls and sprinkle a little extra Parmesan on top. A few fresh basil leaves on each bowl add a lovely pop of green that makes the dish look more vibrant. If you’re serving this for a cozy dinner, pair it with a side of garlic bread or a fresh Caesar salad. For a little added texture, you could even sprinkle some crunchy garlic croutons on top.

Beverage pairings

Lasagna soup has a rich, savory flavor that pairs beautifully with lighter, refreshing drinks. Here are a few options:

• Sparkling water with lemon: The light citrusy flavor cuts through the richness of the soup and keeps your palate refreshed.
• Iced herbal tea: A mild, slightly sweet herbal tea like hibiscus or chamomile is a soothing match for this cozy dish.
• Ginger ale: The gentle spiciness of ginger ale complements the flavors in the soup without overpowering it.
• Lemonade: The tartness of lemonade pairs well with tomato-based dishes and adds a bright, refreshing contrast.

Storing and reheating tips

Lasagna soup is perfect for leftovers! Here’s how to store and reheat it:

• Refrigerating: Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may absorb some of the broth as it sits, so you might want to add a splash of broth or water when reheating.
• Freezing: Lasagna soup freezes well, but I recommend freezing it before adding the noodles if possible (since they can get mushy). Just cook the soup up to the point where you add the noodles, let it cool, and then freeze. When you’re ready to eat, reheat the soup, add fresh noodles, and cook until tender.
• Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a little extra liquid if needed.

Adjusting for different serving sizes

This recipe makes about four hearty servings, but you can easily double it if you’re feeding a crowd. If you’re cooking for one or two, you can halve the ingredients, but keep in mind that it’s worth making extra to enjoy as leftovers. When scaling up, make sure to use a large enough pot to accommodate the soup and noodles comfortably.

Troubleshooting common issues

• Too thick? If your soup gets too thick (especially after storing in the fridge), just add a little extra broth or water when reheating to get it back to the right consistency.
• Noodles too soft? For best results, add the noodles shortly before serving if you know you’ll have leftovers. Otherwise, they can overcook and become mushy.

Give it a try and make it your own!

This lasagna soup is such a cozy, satisfying meal that’s perfect for those nights when you crave something comforting but don’t want to fuss with the oven. Try it out, and don’t be afraid to make it your own by adding your favorite veggies, switching up the cheese, or adjusting the spices. Once you dig into a bowl, I think you’ll understand why this dish has become a household favorite for so many people. Enjoy!

Frequently Asked Questions

Q: Can I use a different type of pasta?
A: Absolutely! While lasagna noodles give that classic lasagna feel, you can use any pasta shape you have on hand.

Q: Can I make this soup dairy-free?
A: Yes, simply replace the heavy cream with coconut milk or a dairy-free cream alternative. Use dairy-free cheese or skip it entirely.

Q: How do I prevent the noodles from getting mushy?
A: If you plan to have leftovers, consider cooking the noodles separately and adding them to each bowl individually.

Q: Can I make this in a slow cooker?
A: Yes, brown the meat and sauté the onions and garlic first, then add everything except the noodles and cheese to the slow cooker. Cook on low for 4-5 hours, adding the noodles in the last 30 minutes.

Q: Can I use fresh tomatoes instead of sauce?
A: You can, but you may need to cook them down a bit longer to reach the right consistency.

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