Lasagna Soup Recipe

Lasagna has always been one of my favorite comfort foods—there’s just something about the way the hearty meat sauce, tender noodles, and gooey cheeses all come together in a perfect bite. But let’s be real—making a traditional lasagna can be a bit of a time commitment (and don’t get me started on how many dishes you have to wash afterward!). Enter lasagna soup. It’s got all the cozy, rich flavors of classic lasagna but without the fuss of layering or baking. In less than 45 minutes, you’ll have a steaming bowl of pure comfort, perfect for any chilly evening.

I first made lasagna soup one winter when I was craving lasagna but didn’t have the time or energy to make the whole thing. Honestly, I was skeptical. Could a soup really deliver the same satisfaction as baked lasagna? The answer is a resounding yes. As soon as I took my first bite, I knew this would become a staple in my kitchen. The broth is rich and tomatoey, the pasta is tender, and the dollop of ricotta on top melts into the soup, adding that irresistible creaminess. And let’s not forget the cheese—because what’s lasagna without cheese?

this RECIPE

My accidental lasagna soup discovery 🥣

One of my favorite memories of this recipe is from a few winters ago, when I made it after a busy day of holiday shopping. I had all the ingredients to make lasagna but zero motivation to assemble it. So, I threw everything into a pot, crossed my fingers, and hoped for the best. When I opened the lid and ladled the soup into bowls, the smell was incredible—warm and inviting, like a hug in a bowl. My family devoured it, and now they ask for it every time the weather turns cold. We even have a little tradition of topping it with extra mozzarella and baking it for a few minutes so the cheese gets that bubbly, golden crust. I may never go back to regular lasagna again!

The story behind lasagna soup

Lasagna soup is a modern twist on the classic Italian lasagna. While lasagna as we know it originated in Italy during the Middle Ages, the soup version is a much newer creation, likely born out of the desire to simplify the time-consuming dish. Italian-American cuisine has a way of taking traditional recipes and making them more accessible for busy home cooks, and lasagna soup is no exception. Instead of layering noodles, meat, sauce, and cheese, you get all the same ingredients but in a more casual, one-pot format. It’s also super versatile—you can tweak it to suit your taste or dietary needs, making it a great dish for anyone who loves the flavors of lasagna but doesn’t want to spend hours in the kitchen.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Here’s a quick rundown of the key ingredients and how they work their magic in this soup:

• Olive oil: It’s the base that gets everything going, giving the beef and onions a nice, flavorful sear. If you’re out of olive oil, any neutral oil like vegetable or avocado will do.
• Lean ground beef: This gives the soup its hearty, meaty flavor. You can substitute ground turkey or chicken if you prefer a lighter option, and it still tastes amazing.
• Onion and garlic: These are the flavor powerhouses of the soup. Sautéing them with the beef creates a delicious aroma that fills your kitchen. Tip: Go for yellow onions for sweetness, but if you only have white or red on hand, they’ll work too.
• Tomato trifecta (diced tomatoes, tomato sauce, and tomato paste): This combination creates a deep, rich tomato base. You can substitute tomato puree for the sauce or even crushed tomatoes if that’s what you have.
• Chicken broth: It adds a savory depth to the soup. If you’re vegetarian, feel free to use vegetable broth instead.
• Bowtie pasta: I love using bowtie pasta because it’s sturdy and holds onto the broth well, but you can really use any small pasta shape you like. Shells or rotini work great too!
• Italian seasoning, sea salt, and black pepper: These spices give the soup that classic Italian flavor. If you want to experiment, you can add a pinch of red pepper flakes for some heat.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need any fancy equipment—just some good basics:

• Large soup pot: This is a one-pot recipe, so a large Dutch oven or deep stockpot is perfect. You want enough space for everything to simmer without boiling over.
• Wooden spoon or spatula: For stirring the beef and making sure nothing sticks to the bottom of the pot.
• Cheese grater: Because fresh-shredded cheese melts better than the pre-shredded stuff (and trust me, you want that ooey-gooey melt here). If you don’t have a grater, you can always crumble the ricotta with a fork, and just break the mozzarella into smaller pieces.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Start by heating the olive oil in your soup pot over medium-high heat. Once it’s hot, add the ground beef, diced onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onions are soft—this should take about 5-7 minutes. (If you’re like me and sometimes forget to stir, don’t worry too much—just scrape up any bits that stick. They add flavor!)
2. Drain any excess fat if your beef is on the fatty side. This step keeps the soup from being greasy. If you’re using lean ground beef, you may not need to worry about this.
3. Stir in the tomatoes, tomato sauce, and tomato paste, along with the chicken broth, Italian seasoning, salt, and pepper. Bring the whole thing to a boil, then lower the heat to a simmer.
4. Add the uncooked pasta and let the soup cook for 10-15 minutes, stirring every few minutes to keep the noodles from sticking to the bottom. This is where you’ll want to taste and adjust the seasoning. I once forgot to stir and ended up with a clump of pasta at the bottom of the pot, so definitely keep an eye on it!
5. Adjust the broth if needed. The pasta will absorb some of the liquid, so feel free to add an extra cup of water if you want a brothier soup.
6. Remove from heat and get ready for the best part—toppings!

Serving ideas: cheese, glorious cheese!

The toppings really make this soup feel like lasagna, so don’t skimp on them. Spoon the soup into bowls and top each one with a generous dollop of ricotta, a sprinkle of shredded mozzarella, and a dusting of parmesan. I also like to add a bit of fresh parsley for color and freshness. You could even throw the bowls under the broiler for a minute to get that melty cheese action, just like a baked lasagna.

Variations: what if you’re feeling adventurous?

This soup is incredibly versatile, and I’ve experimented with a few different twists:

• Vegetarian version: Swap the ground beef for a plant-based meat alternative or omit it altogether and add more veggies like mushrooms, zucchini, or spinach. Use vegetable broth instead of chicken broth.
• Gluten-free option: Use gluten-free pasta, and you’re good to go! The soup’s flavors hold up really well with gluten-free noodles.
• Low-carb/keto: Skip the pasta and use zucchini noodles or spaghetti squash instead. Trust me, the flavors are so good you won’t even miss the pasta.
• Seasonal twist: In the summer, add fresh basil and diced zucchini or bell peppers for a lighter version. In the winter, I like adding extra tomato paste for a thicker, heartier broth.

Drink pairings: a little something for everyone

For this rich and savory soup, I love pairing it with a glass of bold red wine—something like a Chianti or a Sangiovese works perfectly. If you’re more of a white wine person, a crisp Pinot Grigio would also complement the tomato base. For non-alcoholic options, a sparkling water with a twist of lemon or a chilled iced tea balances the richness of the soup.

Storage and reheating tips

This soup stores wonderfully, making it a great option for meal prep. Keep it in an airtight container in the fridge for up to five days. The pasta will absorb some of the broth as it sits, so when reheating, add a splash of water or chicken broth to bring it back to the perfect consistency. You can also freeze it for up to 3 months—just thaw in the fridge overnight and reheat on the stove.

Scaling the recipe for a crowd (or just for you!)

This recipe makes about 12 cups, which is perfect for feeding a crowd or having leftovers for the week. If you want to scale it down, simply halve the ingredients, but keep an eye on the cooking time for the pasta—it might cook faster in a smaller batch. For a larger crowd, you can easily double the recipe, just make sure your pot is big enough to handle all that deliciousness!

FAQs

1. Can I use a different type of pasta?
Absolutely! Bowtie pasta is great, but feel free to use any small pasta shape like rotini, shells, or even broken lasagna noodles for an authentic feel.

2. Can I make this ahead of time?
Yes! Just make the soup without the pasta and add it when you reheat it. That way, the pasta won’t get soggy.

3. Can I use ground turkey instead of beef?
Yep! Ground turkey is a great leaner option, and it tastes delicious in this soup.

4. How do I make it spicier?
You can add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little kick.

5. Can I make this in a pressure cooker?
Yes, just brown the beef and sauté the onions and garlic in the sauté setting, then add the rest of the ingredients (except the pasta) and cook on high pressure for 5 minutes. Release pressure, add the pasta, and cook on the sauté setting until the pasta is tender.

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