There’s something about a big, hearty bowl of soup that just warms the soul—especially on a chilly night. Lasagna soup is like lasagna’s cozy, easier-to-make cousin. Imagine everything you love about classic lasagna—the rich tomato sauce, tender noodles, gooey melted cheese—all transformed into a warm, savory soup. It’s comforting, satisfying, and surprisingly simple to whip up, making it perfect for a weeknight dinner or a laid-back weekend meal. And trust me, even if you’re a lasagna purist, this soup will win you over.

I remember the first time I made this for a family get-together. My mom had requested lasagna, but I was running short on time and didn’t want to deal with the layers and the baking. So, I took a chance and tried this soup version. When I ladled it out, everyone was intrigued but a little skeptical—until the first spoonful. Suddenly, the room was filled with “mmm” sounds, and there was a collective sigh of approval. This soup captures the essence of lasagna, but it’s quicker and more versatile, which is a win-win in my book!

A little history: From classic lasagna to cozy soup

Lasagna, as we know it, traces back to Italy with layers of pasta, cheese, sauce, and sometimes meat. But the concept of layering pasta has been around for centuries, with variations popping up in different regions of Italy. Lasagna soup, however, is a modern American twist, inspired by our love for both lasagna and hearty soups. It’s like taking the “best parts” of lasagna—without the fuss of layering—and turning it into a spoonable, soupy version. It’s perfect for those of us who crave lasagna flavor but want something simpler to prepare. Plus, it’s a one-pot meal, which makes cleanup a breeze!

Let’s talk ingredients: Choosing the best for a rich, flavorful soup

Ground beef: This adds a meaty base that’s essential for lasagna flavor. If you prefer, you could use ground turkey or even a plant-based alternative to keep it lighter.
Onion and garlic: These two build the foundation of flavor. Sautéing the onion until it’s translucent brings out its natural sweetness, while garlic adds depth.
Herbs and spices: Dried basil, oregano, parsley, and a hint of red pepper flakes give the soup its Italian flair. If you only have Italian seasoning, you can use that instead—just adjust to taste!
Chicken broth: This thins out the soup without diluting the flavor. For a vegetarian option, swap it with vegetable broth.
Heavy cream: This adds a touch of richness and balances the acidity of the tomatoes. If you’d prefer something lighter, half-and-half or even milk works fine.
Lasagna noodles: Broken-up lasagna noodles give that classic lasagna texture. Feel free to substitute with any pasta shape you have on hand if lasagna noodles aren’t available.
Parmesan and mozzarella cheese: These cheeses add that signature lasagna cheesiness. Freshly grated Parmesan melts better and gives a richer flavor, while mozzarella makes the soup delightfully creamy and gooey.

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

All you really need to make this lasagna soup is a large pot. A Dutch oven is perfect because it heats evenly and holds heat well, which is ideal for soups. But if you don’t have one, any large pot will do. A wooden spoon is handy for breaking up the ground beef and stirring everything together.

If you like to get your onions finely chopped, a good chef’s knife is useful, though you could also use a food processor if you’re in a rush. A ladle for serving is nice, too, but not essential—although it does make you feel like a professional soup-server when you’re dishing it out!

Step-by-step: How to make lasagna soup (without the layers)

Sauté the onions: Start by heating up the olive oil in your large pot over medium heat. Toss in the chopped onion and cook it for about 7 minutes, stirring occasionally, until it turns soft and translucent. This step builds a flavorful base for the soup, so don’t rush it!
Add garlic and spices: Stir in the minced garlic and cook for just a minute—garlic burns easily, so keep a close eye. Then, add the ground beef along with oregano, dried basil, parsley, salt, black pepper, and a pinch of red pepper flakes. Break up the meat with your spoon as it cooks. This way, you won’t end up with big chunks. Cook until there’s no pink left in the beef, then drain any excess grease.
Pour in the sauce and broth: Once the beef is cooked, pour in the sauce, chicken broth, and heavy cream. Give everything a good stir and turn up the heat to bring the soup to a boil. Don’t worry if it looks a bit thin—that’s normal at this stage.
Add the noodles: Break up the lasagna noodles into rough pieces and drop them into the boiling soup. Turn the heat down to medium and let them cook for 10-15 minutes, or until they’re tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Cheese it up: Once the noodles are done, remove the pot from the heat and stir in the Parmesan and mozzarella. The cheese will melt and make the soup thick, creamy, and incredibly inviting. If you love cheese, you could even sprinkle a little extra on top before serving!
Garnish and serve: Ladle the soup into bowls and top with fresh basil if you have it. The basil’s bright, slightly peppery flavor really complements the richness of the soup.

Variations and adaptations: Make it your own

Vegetarian version: Simply skip the ground beef and use vegetable broth instead of chicken. You could add mushrooms or zucchini for a bit of extra texture and heartiness.
Low-carb option: Swap the lasagna noodles for zucchini noodles or a low-carb pasta. The texture will be different, but it’s still delicious!
Spicy twist: If you like a little more heat, add more red pepper flakes or a dash of hot sauce. For a smoky flavor, try smoked paprika.
Cheesy overload: If you’re a cheese lover, try adding a bit of ricotta along with the Parmesan and mozzarella. It gives the soup that classic lasagna creaminess.
Seasonal veggies: Throw in some chopped spinach, kale, or bell peppers for a bit of color and nutrition. Just add them when the noodles are almost done so they stay vibrant and don’t overcook.

Serving suggestions: How to make it a meal

This lasagna soup is pretty filling on its own, but if you’re looking to make it a full meal, here are some ideas. Serve it with a side of crusty garlic bread for dipping, or a simple green salad with a light vinaigrette to balance out the richness. You could also sprinkle some extra Parmesan on top right before serving, along with a few fresh basil leaves for garnish.

Drink pairings to complete the experience

A soup this hearty pairs well with a refreshing drink. I love serving it with sparkling water with a twist of lemon or lime, which helps cut through the richness of the cheese. Another great option is a fruity iced tea, like peach or raspberry. If you’re a fan of kombucha, a ginger or apple-flavored kombucha would complement the flavors nicely. And if you want something warm, a simple herbal tea, like chamomile or peppermint, works wonders alongside the savory, tomato-based flavors.

Storing and reheating tips

Got leftovers? This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container. When you’re ready to reheat, you may notice the noodles have absorbed some of the broth, making the soup thicker—just add a splash of water or broth to loosen it up as you heat it on the stove or in the microwave. If you’re freezing it, leave out the noodles, as they can get mushy; you can cook and add them fresh when you reheat.

Scaling the recipe for more (or fewer) servings

This recipe makes about 4-6 servings, but you can easily double it if you’re cooking for a crowd. Just make sure your pot is big enough to hold everything! If you’re cooking for one or two, you can halve the ingredients. Keep in mind that the noodles soak up liquid as the soup sits, so if you’re planning for leftovers, you might want to cook the noodles separately and add them per serving.

Troubleshooting common issues

If your soup turns out too thick, don’t panic—just add a bit more broth to reach your desired consistency. If it’s too thin, let it simmer a little longer or add an extra sprinkle of cheese to thicken things up. And if the flavor is too mild, feel free to adjust the seasoning. Sometimes just a little more salt or a pinch of red pepper flakes can make a big difference.

Frequently asked questions

1. Can I make this soup ahead of time?
Yes! Just leave out the noodles and add them when you’re reheating. This way, they won’t get mushy.

2. Can I freeze lasagna soup?
Absolutely. Just leave out the noodles before freezing. Add freshly cooked noodles when you’re ready to serve.

3. Can I use a different type of pasta?
Yes, any short pasta shape works well, like bowties or rotini.

4. Can I make this soup dairy-free?
You can use coconut cream instead of heavy cream and skip the cheese or use a dairy-free alternative.

5. How can I make it spicier?
Add more red pepper flakes or a dash of hot sauce to the soup.

The Best Lasagna Soup Recipe