I’ll never forget the first time I made this Easy Lasagna Soup. It was a chilly evening in Asheville, and I was craving lasagna — that bubbling, cheesy, tomato-scented comfort that feels like a hug from the oven. But the thought of boiling noodles, layering sauces, and waiting an hour for it to bake? Not happening.
So, I did what any tired but determined cook would do: I made lasagna in a pot. And just like that, this Easy Lasagna Soup was born. Every bite tastes like classic lasagna — savory tomato broth, tender noodles, melted cheese — only it’s simpler, quicker, and somehow even more comforting.
Now it’s a weeknight staple in my house. It’s one of those soups that feels indulgent but takes less than 30 minutes from start to finish. So grab your favorite pot, a handful of noodles, and let’s make something cozy.
Table of Contents
Why You’ll Love Easy Lasagna Soup
- All the lasagna flavor, none of the layering.
- Quick & cozy: Ready in about 30 minutes.
- One-pot magic: Less cleanup, more comfort.
- Family-friendly: Everyone loves it — even the picky eaters.
- Customizable: Make it meaty, cheesy, or fully vegetarian.
- Perfect for leftovers: It gets even better the next day.
If you’re a fan of hearty, comforting soups like my Creamy Chicken Gnocchi Soup or crave the rich, layered flavor of Vegan Lasagna, this Easy Lasagna Soup is the perfect cozy middle ground.
Ingredients
Here’s what you’ll need for one big, love-filled pot of Easy Lasagna Soup (serves about 6):
For the Soup Base
- 1 lb (450 g) lean ground beef (or Italian sausage or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (or mix of basil, oregano, thyme)
- ½ teaspoon red pepper flakes (optional, for a little kick)
- 1 can (28 oz) crushed or diced tomatoes
- 1 jar (24 oz) marinara or pasta sauce
- 4 cups beef or chicken broth
- 8–10 lasagna noodles, broken into 1- to 2-inch pieces
- Salt and pepper to taste
For the Cheesy Topping
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- ½ cup ricotta cheese (for dolloping)
- Fresh basil or parsley, for garnish
Optional Add-Ins
- 2 cups baby spinach or chopped zucchini for extra veggies
- A splash of heavy cream for a creamier texture
- Red wine (about ¼ cup) for depth of flavor
Step-by-Step Instructions
Step 1: Sauté the Base
Heat a large soup pot over medium heat and drizzle in a bit of olive oil. Add your diced onion and cook for 3–4 minutes, until soft and translucent. Toss in the minced garlic and stir until fragrant — that’s when your kitchen starts smelling like heaven.
Add the ground beef (or your meat of choice) and brown it, breaking it apart with a spoon as it cooks. Sprinkle in Italian seasoning, salt, pepper, and red pepper flakes.
This step builds that deep, savory foundation every good soup needs.
Step 2: Build the Broth
Once the meat is browned, pour in your crushed tomatoes, marinara sauce, and broth. Stir to combine, scraping up all those delicious browned bits from the bottom of the pot. Bring everything to a gentle simmer — the smell will instantly transport you to Sunday dinner at grandma’s house.
Step 3: Add the Pasta
Break your lasagna noodles into smaller pieces and drop them right into the simmering soup. Let them cook uncovered for about 8–10 minutes, stirring occasionally, until the noodles are tender but still have a little bite.
If the soup thickens too much as the noodles cook, splash in a bit more broth or water. You want a hearty but spoonable consistency — that perfect balance between soup and stew.
Step 4: Make It Cheesy
When the noodles are tender, stir in mozzarella and Parmesan cheese until melted. Taste and adjust seasoning — maybe a pinch more salt, maybe another swirl of broth.
To serve, ladle the soup into bowls and add a generous dollop of ricotta cheese on top. Sprinkle with more mozzarella and fresh basil leaves.
That creamy, melty topping is what turns this from “good soup” into “comfort heaven.”
How to Serve Easy Lasagna Soup
The best part about Easy Lasagna Soup is how beautifully it serves. I love to spoon it into big, deep bowls and top each one with ricotta and a drizzle of olive oil. The ricotta melts slightly into the hot broth, creating a creamy swirl that makes each bite taste indulgent.
If I’m serving this for family dinner, I bring a bowl of extra Parmesan to the table because in my house, there’s no such thing as too much cheese. Add a basket of warm garlic bread or a crusty baguette, and dinner feels complete.
For balance, I’ll serve it with a simple salad — crisp greens, lemon vinaigrette, and maybe a few roasted cherry tomatoes on top. The acidity cuts through the richness perfectly.
And if you’re craving more cozy inspiration, check out my Creamy Mushroom Soup for a silky vegetarian option, or discover my Creamy Mushroom Sauce for Ravioli when you want to turn any pasta night into something restaurant-worthy.
How to Store Easy Lasagna Soup
This soup tastes even better the next day, once the flavors have had a chance to mingle.
To refrigerate:
Let the soup cool completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days.
To freeze:
If you plan to freeze it, do so before adding the noodles or cheese. Freeze the soup base (without pasta) in containers for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently, and cook the noodles fresh before adding cheese.
To reheat:
Warm on the stovetop over medium heat. Add a splash of broth or water if it’s too thick. Top with fresh cheese and basil before serving.
I often freeze half a batch for busy weeks. Knowing there’s a jar of homemade Easy Lasagna Soup waiting for me makes life just a little easier — and a lot tastier.
Tips to Make Easy Lasagna Soup Perfect
- Choose a good marinara. A flavorful sauce is the backbone of this soup — it adds depth without extra work.
- Don’t overcook the noodles. They’ll continue softening as the soup rests.
- Add the cheese last. Mixing cheese too early can make the soup stringy.
- Balance the acidity. A pinch of sugar or splash of cream smooths out the tomato tang.
- Try different meats. Ground sausage adds spice, while turkey keeps it lighter.
- Make it vegetarian. Skip the meat, use veggie broth, and stir in spinach for color.
- Garnish beautifully. A basil leaf, drizzle of olive oil, and dusting of Parmesan make it feel restaurant-worthy.
- Make it creamy. Stir in a splash of cream or dollop of ricotta directly into the soup for extra indulgence.
Once you make this once, you’ll find your own little tweaks — the kind of adjustments that make it truly yours.
Variations of Easy Lasagna Soup
- Creamy Lasagna Soup: Add ¼ cup heavy cream or a spoonful of ricotta at the end for extra richness.
- Vegetarian Lasagna Soup: Use vegetable broth and load up on mushrooms, spinach, or zucchini.
- Spicy Sausage Lasagna Soup: Swap beef for hot Italian sausage and add a pinch of chili flakes.
- White Lasagna Soup: Replace marinara with Alfredo sauce, add cooked chicken, and season with garlic and Italian herbs.
- Slow Cooker Lasagna Soup: Brown your meat first, then add everything (except noodles and cheese) to your slow cooker. Cook 4–6 hours on low, then add pasta during the last 30 minutes.
- Gluten-Free Lasagna Soup: Use gluten-free pasta noodles and double-check your sauces.
This recipe is flexible, forgiving, and guaranteed to make your kitchen smell like an Italian trattoria.
FAQs
1. Can I use other pasta instead of lasagna noodles?
Yes! Any bite-size pasta like rotini, penne, or mafalda works beautifully.
2. Can I make it dairy-free?
Absolutely. Use your favorite plant-based cheese and broth for a fully dairy-free lasagna soup.
3. How do I stop the noodles from getting mushy?
Cook them al dente and don’t let the soup simmer too long after adding them. For leftovers, store noodles separately.
4. Can I make this ahead of time?
Yes! Prepare the soup base a day ahead and add noodles and cheese right before serving.
5. What can I serve with Lasagna Soup?
Garlic bread, side salad, or roasted vegetables all pair beautifully. It’s a full meal in one bowl.
Final Thoughts
This Easy Lasagna Soup proves you don’t need to spend hours layering noodles to get that comforting, hearty flavor. It’s all here — in one pot, in less time, with zero fuss.
It’s cozy, it’s cheesy, and it fills your kitchen with the kind of aroma that draws everyone to the table. Whether you’re cooking for your family or just yourself on a quiet evening, this bowl brings all the warmth of lasagna — no oven required.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Easy Lasagna Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
All the comforting flavors of lasagna — rich tomato broth, tender noodles, and melty cheese — made easy in one pot. This Easy Lasagna Soup is cozy, cheesy, and ready in 30 minutes.
Ingredients
SOUP BASE
- 1 lb (450 g) lean ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning (or a mix of basil, oregano, thyme)
- 1/2 tsp red pepper flakes (optional)
- 1 can (28 oz) crushed or diced tomatoes
- 1 jar (24 oz) marinara or pasta sauce
- 4 cups beef or chicken broth
- 8–10 lasagna noodles, broken into small pieces
- Salt and pepper to taste
CHEESE LAYER & GARNISH
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (for dolloping)
- Fresh basil or parsley, for garnish
OPTIONAL ADD-INS
- 2 cups spinach or chopped zucchini
- 1/4 cup red wine for depth (optional)
- 1/4 cup heavy cream for creamier texture
Instructions
1. Heat a large soup pot over medium heat and drizzle with olive oil. Add diced onion and sauté 3–4 minutes until softened.
2. Add minced garlic and cook 30 seconds until fragrant. Add ground beef or sausage and brown, breaking it up with a spoon. Season with Italian seasoning, salt, pepper, and red pepper flakes.
3. Pour in crushed tomatoes, marinara sauce, and broth. Stir well, scraping up any browned bits from the pot. Bring to a simmer.
4. Break lasagna noodles into small pieces and add to the pot. Simmer uncovered 8–10 minutes until pasta is al dente. Stir occasionally.
5. Once noodles are tender, stir in mozzarella and Parmesan until melted. Adjust seasoning to taste.
6. Ladle into bowls and top with a spoonful of ricotta and fresh basil. Serve warm with crusty bread or garlic toast.
Notes
Storage: Cool completely and refrigerate up to 4 days. For freezing, store soup base without noodles and add pasta when reheating.
Reheat gently over medium heat, adding a splash of broth if thickened.
To make vegetarian: omit meat, use vegetable broth, and add mushrooms or spinach.
For a creamier version, stir in a splash of heavy cream or a dollop of ricotta right before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg