The Best Lasagna Soup Recipe

I’ve taken all the rich, comforting layers of a traditional lasagna and translated them into a hearty, flavour-packed soup. Every spoonful hits me with a dose of cheesy, meaty, tomato-rich goodness that I love for a satisfying dinner with minimal fuss

Why You’ll Love This Recipe

I like how this recipe takes everything I adore about lasagna—ground beef, savoury tomato sauce, melted mozzarella, creamy ricotta—and transforms it into a one-pot wonder. There’s no tedious layering, no long bake time; instead we get deep flavour and comforting textures in a fraction of the effort. I also appreciate how flexible it is: you can tweak the veggies, the herbs, even the meat choice, but still arrive at that lasagna soul with broth and noodles. Many variations confirm this style of soup captures “all the comfort of lasagna” with far less assembly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• Olive Oil: for sautéing veggies
• Minced Vegetables: diced red onion, garlic, and bell peppers
• Fresh Herbs: oregano, parsley, and basil
• Ground Beef (80/20): for rich flavour
• Beef Broth: forms the soup base
• Ricotta Cheese: adds creaminess
• Fire-Roasted Diced Tomatoes: smoky flavour with a hint of heat
• Marinara Sauce (e.g., Rao’s): I stock up at Costco when on sale!
• Parmesan Rind: simmered for flavour (remove before serving)
• Lasagna Noodles: use broken pieces or break up fresh ones
• Mozzarella Cheese: melty and gooey topping
• Garlic Bread: optional, but perfect for dipping

Directions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced red onion, minced garlic, and bell pepper strips; sauté until they’re softened and fragrant.
2. Add the ground beef (80/20) and cook until browned, breaking it up as it cooks. Season with salt, pepper and the fresh herbs (oregano, basil, parsley).
3. Stir in the fire-roasted diced tomatoes and the marinara sauce. Add the beef broth, and drop in the Parmesan rind so it infuses the broth as it simmers.
4. Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 10-15 minutes to deepen the flavour.
5. Meanwhile, break the lasagna noodles into bite-sized pieces (or use pre-broken fresh sheets). Add them to the pot and cook until the noodles are al-dente, stirring occasionally so they don’t clump.
6. Remove the Parmesan rind. Then stir in the ricotta cheese and half the mozzarella until creamy and evenly distributed (you can also reserve some mozzarella for topping each bowl).
7. Ladle the soup into bowls, top each with the remaining mozzarella (and extra Parmesan if you like) so it melts slightly into the hot soup. Serve immediately with garlic bread on the side for dipping.

Servings and Timing

This recipe makes about 6 servings.
Total time: ~50 minutes (about 15 minutes active prep + ~35 minutes cook time).

Variations

• Swap ground beef for ground turkey, chicken, or even a meat-free substitute for a vegetarian friendly option.
• Use spinach or diced zucchini with the veggies to boost the produce content.
• Try different pasta shapes (broken lasagna noodles, mafalda, fusilli) if you can’t find standard lasagna sheets.
• For a spicy kick, add red pepper flakes or a little chili powder when sautéing the veggies.
• To lighten the dish, use a leaner beef, or reduce the cheese topping and add a dollop of ricotta only at serving.
• For more depth, you could add a splash of red wine before adding the broth, reducing it slightly.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• When reheating, add a splash of beef broth (or water) because the noodles will absorb liquid and the soup thickens over time.
• For freezing: best to freeze the soup base (without noodles) for up to 2-3 months. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, and add freshly cooked noodles + cheese.

FAQs

How do I prevent the noodles from getting mushy?

I ensure the noodles are broken into appropriate size pieces and monitor them closely—cook until al dente, then serve promptly. Also, reheating with the noodles already in the soup tends to soften them further, so adding fresh pasta during reheating helps.

Can I use a different kind of pasta instead of broken lasagna noodles?

Yes—broken lasagna works for authentic feel, but you can absolutely use fusilli, mafalda, or other short shapes. Some recipes use rotini or others.

Is marinara sauce necessary? What if I only have tomato sauce?

Marinara adds a depth of flavour and seasoning, but you can substitute with tomato sauce plus some extra herbs and seasoning. The key is building that rich tomato-beef broth that mimics lasagna flavour.

Do I need to use a Parmesan rind?

No, but it adds a lovely umami depth to the broth. If you don’t have one, you can boost flavour by adding extra Parmesan or a bit of grated Parmesan stirred in at the end.

How do I make it vegetarian?

Use a plant-based ground “beef” or omit the meat and use extra vegetables (mushrooms, zucchini) and vegetable broth instead of beef broth. Use a non-meat marinara.

Can I make this ahead of time for guests?

Yes—you can cook the soup base, let it cool, refrigerate. When ready to serve, reheat gently, add fresh noodles + cheese toppings so that melted mozzarella looks fresh.

How do I get that “lasagna-in-a-bowl” experience rather than just a tomato soup with pasta?

Focus on layering flavour: browned meat + sautéed veggies + herbs + good marinara + broth. Then the combination of three cheeses (ricotta, mozzarella, Parmesan) really gives it that lasagna feel. Many recipes underline that the cheese topping is what makes it taste like lasagna.

Can I make this in a slow cooker or Instant Pot?

Yes—some versions recommend a slow cooker: cook the base with meat, tomatoes, broth, herbs, then add broken pasta in the last ~30 minutes so it doesn’t overcook.

What side dishes pair well with this soup?

I like garlic bread (as suggested), a crisp green salad, or roasted vegetables. The soup is quite rich, so something light and crunchy helps balance it.

Conclusion

I love serving this lasagna soup when I want something comforting, hearty and satisfying—but without the time or effort of traditional layered lasagna. It delivers all the flavour of lasagna—meaty broth, tender pasta, melted cheese—in a bowl. Give it a try, and I think you’ll find it becomes one of your go-to weeknight meals.

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