Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal
A Cozy Lasagna Soup Memory
The first time I made lasagna soup I remember the steam fogging the kitchen window and the smell of garlic and tomatoes filling the house. This lasagna soup felt like the lasagna my grandma used to make, only faster and easier for a weeknight. It’s hearty, full of familiar Italian flavors, and comes together in about 40 minutes perfect for a busy evening when you want comfort food without a fuss.
Why you’ll love this recipe
This recipe is a true weeknight hero: it combines the flavors of classic lasagna into a bowl of cozy, spoonable comfort. Using uncooked pasta cuts prep time and keeps the dish quick, while ricotta stirred in at the end adds that creamy lasagna character. It’s flexible swap ground beef for Italian sausage, increase the herbs for more depth, or add extra red pepper flakes for a spicy kick. Great for meal prep, busy families, and anyone who loves an easy soup recipe.
- Ready in about 40 minutes
- Uses simple pantry ingredients
- Comfort food that scales easily
Ingredients
Protein
- 1 pound ground beef or Italian sausage
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
Soup Base
- 1 can 28 ounces crushed tomatoes
- 4 cups beef broth
Pasta
- 2 cups uncooked pasta, for example lasagna noodles broken into pieces
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
Dairy
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
Step 1
Heat a large pot or Dutch oven over medium heat. Add 1 pound ground beef or Italian sausage and brown for about 6 to 8 minutes, breaking it into pieces until no pink remains. Drain excess fat if necessary; the meat should be nicely browned.
Step 2
Add 1 chopped onion and 3 minced garlic cloves to the pot. Sauté for 3 to 4 minutes, stirring often, until the onion becomes translucent and fragrant.
Step 3
Stir in 1 can 28 ounces crushed tomatoes, 4 cups beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes if using. Season with salt and pepper. Bring the mixture to a rolling boil over medium-high heat, about 5 minutes, and then reduce slightly to maintain a steady boil.
Step 4
Add 2 cups uncooked pasta (broken lasagna noodles or similar) to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes depending on the pasta type. Watch for the broth to thicken slightly and the pasta to swell.
Step 5
Remove the pot from heat and stir in 1 cup ricotta cheese until smooth and well combined. The soup should take on a creamy texture and rich flavor.
Step 6
Ladle the soup into bowls and top each serving with 1 cup shredded mozzarella divided among bowls and fresh basil leaves. Serve hot.
Pro Tips and Variations
- Use Italian sausage for extra seasoning or lean ground beef for a milder flavor.
- For a vegetarian version, swap the meat for crumbled tempeh or extra mushrooms and use vegetable broth.
- To prevent the pasta from absorbing too much broth when storing, undercook it by 1 minute and finish reheating with added broth.
- Freeze leftovers before adding ricotta and mozzarella; add fresh cheese when reheating.
- For an ultra creamy version try this easy creamy lasagna soup as inspiration.
Serving Suggestions
- Serve with a simple green salad and a light vinaigrette.
- Offer garlic bread or crusty bread for dunking into the soup.
- Top with extra grated Parmesan for a salty finish.
- Pair with roasted vegetables for a heartier meal.
- A squeeze of lemon or a splash of good olive oil brightens the flavors.
FAQ
Q What pasta works best for this soup? A Short cut pasta or broken lasagna noodles work well; use something sturdy that holds up in broth.
Q Can I make this ahead of time? A Yes, make the soup without the cheeses, cool and refrigerate up to 3 days, then reheat and stir in ricotta and mozzarella before serving.
Q Can I freeze lasagna soup? A Freeze without ricotta and mozzarella for up to 3 months. Thaw overnight and add fresh cheeses when reheating.
Q How can I make this spicier? A Increase the red pepper flakes or add a pinch of cayenne to taste.
Conclusion
If you want another take on this dish, try the Salt and Lavender lasagna soup recipe for a slightly different spin that emphasizes fresh herbs and a creamy finish.
Keep Making Lasagna Soup
Thanks for reading and cooking along. If you try this lasagna soup, leave a comment below and tell me how you customized it what meat you used, any extra veggies, or your favorite garnish.
Reader Review
“This lasagna soup is now a weekly staple in our house. Fast, comforting, and everyone loves it.”
Cozy Lasagna Soup
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef or Italian sausage and brown for about 6 to 8 minutes, breaking it into pieces until no pink remains. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot. Sauté for 3 to 4 minutes, stirring often, until the onion becomes translucent and fragrant.
- Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper. Bring the mixture to a rolling boil over medium-high heat, about 5 minutes.
- Add the uncooked pasta to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes.
- Remove the pot from heat and stir in the ricotta cheese until smooth and well combined.
- Ladle the soup into bowls and top each serving with shredded mozzarella and fresh basil leaves. Serve hot.
Notes
- Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal - January 13, 2026
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