The BEST Lasagna Soup Recipe

This Lasagna Soup is a cozy, comforting, and easy twist on traditional lasagna. With all the delicious layers of flavors—rich tomato sauce, savory ground beef, melty cheese, and hearty pasta—it’s the perfect one-pot dish to satisfy your lasagna cravings, without all the work!

Ingredients:

For the Soup Base:

1 lb ground beef (or ground turkey for a leaner option)
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
4 cups chicken broth (or beef broth for a richer flavor)
2 cups water
2 tbsp tomato paste
2 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional for a little heat)
Salt and pepper, to taste

For the Soup:

8 oz lasagna noodles, broken into 2-inch pieces
1/2 cup heavy cream (for a rich, creamy texture)

For the Cheese Topping:

1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley (optional, for garnish)

Instructions:

Brown the beef and sauté vegetables:
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
- Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 3 minutes.
Make the soup base:
- Stir in the crushed tomatoes, diced tomatoes, tomato paste, chicken broth, water, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to develop.
Cook the lasagna noodles:
- Add the broken lasagna noodles to the soup and cook, stirring occasionally, until the noodles are tender (about 8-10 minutes). You may need to add a bit more water or broth if the soup gets too thick while the noodles cook.
Make the soup creamy:
- Once the noodles are cooked, stir in the heavy cream for a creamy, velvety texture. Let it cook for another 2-3 minutes, then remove from heat.
Prepare the cheese topping:
- In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
Serve the soup:
- Ladle the soup into bowls and top with a generous spoonful of the cheese mixture. Stir to combine for that “lasagna layer” effect, and sprinkle with fresh parsley if desired.

Tips:

Meat alternatives: You can easily swap out ground beef for ground turkey, sausage, or even a plant-based meat substitute for a lighter or vegetarian version.
Add vegetables: Add in some chopped spinach, zucchini, or mushrooms to increase the vegetable content.
Make it ahead: This soup keeps well in the fridge for up to 3 days. The flavors even improve after sitting overnight. Just reheat it gently on the stove.
Store leftovers: Store the cheese topping separately to keep it fresh. Reheat the soup and add the cheese when serving.