Classic Lasagna Soup is like your favorite lasagna, but in a warm, cozy bowl that’s perfect any time you want something comforting and hearty. It’s packed with rich tomato broth, ground beef, tender noodles, and lots of melty cheese layered right in. The flavors you love from traditional lasagna come through in every spoonful, with garlic, herbs, and a little Italian seasoning making it taste just right.
I love making this soup when I want all the goodness of lasagna without the fuss of baking a whole casserole. It comes together quickly on the stove, and I enjoy topping it with extra shredded cheese and a sprinkle of fresh basil or parsley. It’s a great easy dinner for busy nights, and it always makes the house smell amazing while it’s cooking.
One of my favorite ways to enjoy this soup is with some crusty bread on the side for dipping and soaking up every last bit. It feels special but is simple enough to make anytime. Everyone who tries it ends up asking for seconds, and I think it’s the perfect kind of meal to share with family or friends because it’s warm, filling, and full of that classic Italian comfort food flavor we all love.
Key Ingredients & Substitutions
Ground beef: This gives the soup its classic meaty flavor. You can swap it for ground turkey or plant-based meat if you want a lighter or vegetarian option.
Lasagna noodles: Broken noodles add the familiar pasta texture. If you don’t have lasagna noodles, wide egg noodles, pappardelle, or even broken spaghetti work well.
Ricotta cheese: Ricotta adds creaminess and richness. No ricotta? Try cottage cheese or cream cheese for a similar effect.
Italian seasoning: This blend brings in the herbs that make the soup taste like traditional lasagna. If you don’t have it, mix dried basil, oregano, and thyme.
How Do I Get the Noodles Perfectly Tender Without Getting Mushy?
Adding noodles directly into the soup means they cook in the broth, which is great but can lead to mushy pasta if left too long. Here’s how to get it just right:
- Break noodles into bite-sized pieces before adding.
- Add noodles toward the end of cooking, usually about 7-10 minutes before serving.
- Stir occasionally to prevent sticking.
- Check tenderness often and remove from heat as soon as noodles are tender but still have a little bite.
- If not serving right away, cook noodles separately, then add just before serving to keep texture.
Equipment You’ll Need
- Large pot or Dutch oven – It holds all the ingredients and makes stirring easy.
- Wooden spoon or spatula – Perfect for breaking up meat and mixing everything evenly.
- Measuring spoons and cups – To keep the seasoning and ingredients just right.
- Soup ladle – Helps serve the soup hot without making a mess.
- Knife and cutting board – For chopping onions, garlic, and herbs.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner option.
- Add chopped spinach or kale for extra greens and nutrients.
- Switch to gluten-free noodles if needed; rice or quinoa can be a good substitute.
- Sprinkle some red pepper flakes or add hot sauce for a spice kick.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28 oz) can crushed tomatoes
- 2 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 8 oz broken lasagna noodles or wide egg noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Time Needed
This comforting soup takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes. It’s a quick and hearty meal that’ll warm you up in no time.
Step-by-Step Instructions:
1. Cook the Aromatics and Beef
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it softens, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant.
Next, add the ground beef. Break it apart with a spoon while cooking until browned and fully cooked through. Drain any excess fat from the pot.
2. Add Broth and Seasonings
Pour in the crushed tomatoes along with the beef or chicken broth. Stir in the dried Italian seasoning, red pepper flakes if you like a bit of heat, and add salt and pepper to taste. Give everything a good stir to combine well.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to develop rich flavors.
3. Cook the Noodles and Serve
After simmering, add the broken lasagna noodles to the pot. Cook for about 7-10 minutes, stirring occasionally to keep the noodles from sticking, until they are tender but not mushy.
Taste the soup and add more salt or pepper if needed. When ready to serve, ladle the soup into bowls and top each with a generous dollop of ricotta cheese. Sprinkle shredded mozzarella and grated Parmesan over the top, and finish with chopped basil or parsley for a fresh touch.
Serve hot, and if you like, add some crusty bread on the side for dipping.
Can I Use Frozen Ground Beef for This Soup?
Yes, but make sure to fully thaw it before cooking to ensure even browning and proper texture. Thaw in the fridge overnight or use the defrost function on your microwave.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding noodles, then refrigerate. Add and cook the noodles fresh when reheating to prevent them from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or cream cheese makes a good substitute and will still add that creamy texture.
