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Bowl of lasagna soup topped with ricotta, mozzarella, and parmesan

Lasagna Soup

This lasagna soup has all the rich, comforting flavors of classic lasagna in a cozy, one-pot bowl that comes together fast. Tender noodles, a savory tomato broth, and a trio of melty cheeses make this an easy weeknight favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 415
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Large stock pot: For sautéing, simmering, and cooking the soup in one pot.
  • Chef’s knife For chopping onion and garlic.
  • cutting board For prepping ingredients.
  • Wooden Spoon or Spatula For stirring and breaking up the ground beef.
  • Measuring cups and spoons For accurate liquid and seasoning measurements.
  • Ladle: For serving the finished soup.

Method
 

  1. Heat the olive oil in a large stock pot over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened.
  2. Add the grated garlic and cook for 1 minute until fragrant.
  3. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 to 6 minutes.
  4. Stir in the beef broth, marinara sauce, fire-roasted tomatoes, basil paste (or fresh basil), Italian Seasoning, and salt.
  5. Add the broken lasagna noodles and stir well to prevent sticking. Bring the soup to a boil, reduce the heat to a simmer, cover, and cook until the noodles are tender, about 8 minutes.
  6. Ladle the soup into bowls and top each serving with a spoonful of ricotta, a pinch of shredded mozzarella, and a pinch of shredded parmesan. Serve warm.

Video

Notes

  • Noodle options: Lasagna noodles work best, but mafalda, bowtie, rigatoni, or rotini also work well.
  • Thickness: The soup will naturally thicken as it sits because the noodles absorb broth. Add more broth when reheating to loosen it.
  • Protein swaps: Italian sausage, ground turkey, or a 50/50 mix of beef and sausage are all great options.
  • Vegetable additions: Spinach, mushrooms, zucchini, or bell peppers can be added for extra flavor and nutrition.
  • Freezing: Freeze the soup without noodles for the best texture. Cook fresh noodles when reheating.
  • Seasoning substitute: If you do not have my Italian Seasoning, use equal parts dried basil, dried oregano, dried parsley, and a pinch of red pepper flakes.
  • Nutrition (per serving, 6 servings): Approx. 415 calories, 19g fat, 34g carbs, 29g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.