Lasagna Soup is a cozy, comforting twist on classic lasagna, perfect for busy weeknights or chilly evenings! This delicious soup brings together all the layers of flavor you love—savory ground beef (or your protein of choice), rich tomato base, hearty pasta, and creamy cheeses—in one satisfying bowl. It’s hands‑on and heart‑warming, pairing simple ingredients in an easy one‑pot recipe that warms the soul. Ready in under 30 minutes (or even faster with a pressure cooker), this lasagna‑in‑a‑bowl offers all the cheesy, garlicky goodness of the traditional dish without the fuss. Let’s dive in!
Why You’ll Love Lasagna Soup
- All your favorite lasagna flavors—meaty, cheesy, tomatoey—delivered in soup form, making it faster and more weeknight‑friendly.
- Super versatile: can swap proteins, adjust broth thickness, and top with your dream cheese combo.
- One‑pot meal = minimal cleanup, maximal comfort.
- Perfect for leftovers—just reheat with extra broth, and it’s just as delicious the next day (or even the day after!).
Ingredients
(Yields about 12 cups)
- 1–2 tablespoons of olive oil (or your preferred cooking oil)
- 1 pound of ground beef (or substitute ground turkey or Italian sausage)
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 (15‑ounce) can of diced tomatoes, undrained (or substitute crushed tomatoes for a thicker base)
- 1 (15‑ounce) can of tomato sauce (or pureed tomatoes)
- Approximately ⅓ cup of tomato paste, which is half of a standard 6‑ounce can
- 4 cups chicken broth (plus optional water to adjust consistency)
- 1–2 cups water (to reach desired thickness)
- 1 tablespoon Italian seasoning
- 1 teaspoon of sea salt, or more to suit your taste preferences
- Black pepper, to taste
- 8 ounces uncooked bowtie pasta (or sturdy alternatives like penne, rigatoni, or macaroni—avoid lasagna noodles as they tend to fall apart over time)
- Toppings (measure these with your heart ❤️):
- ½ cup ricotta cheese
- 2 ounces shredded mozzarella (about ½ cup)
- ¼ cup Parmesan (shaved, shredded, or freshly grated)
- ¼ cup chopped fresh parsley
Step‑by‑Step: How to Make Lasagna Soup
- Heat a 4½‑quart soup pot over medium‑high heat. Add the olive oil and let it shimmer.
- Add the ground beef (or chosen protein), diced onion, and minced garlic. Cook the meat thoroughly, stirring occasionally to ensure even browning.
- Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
- Increase the heat to high and allow the soup to reach a rolling boil.
- Reduce heat to a medium simmer and cook for 10–15 minutes, stirring frequently so the pasta doesn’t stick, until the pasta reaches your preferred doneness.
- If the soup becomes too thick, slowly stir in additional water or broth until it reaches your desired texture.
- Serve options:
- Option 1: Let it cool slightly, then stir in the ricotta, mozzarella, and Parmesan into the entire pot.
- Option 2: Dish out servings and top each with your preferred cheeses, garnishing with fresh parsley.
- Serve right away, or keep reading for tips on storing and reheating leftovers.
Helpful Tips
- Double‑dipping allowed: Taste as you go—adjust salt, pepper, or broth to balance flavor and consistency.
- Stir often: Pasta in soup tends to clump; frequent stirring keeps it evenly distributed.
- Broth boost: For deeper flavor, substitute a portion of the chicken broth with beef or vegetable broth.
- Cheese melt magic: For extra gooeyness, stir in cheeses right at serving time so they melt beautifully into the hot soup.
- Pressure cooker shortcut: Use the “Sauté” setting to cook meat, onions, and garlic; deglaze with broth; cancel sauté; add the remaining ingredients; seal and pressure‑cook on high for just 1 minute; quick release for an al dente pasta or let it naturally release for 10 minutes for softer noodles. Then stir and adjust consistency as needed.
Substitutions And Variations
- Proteins: Swap ground beef for ground turkey, Italian sausage (mild or spicy), or use a plant‑based ground meat alternative for a vegetarian spin.
- Tomato base: Use crushed tomatoes for a smoother, thicker broth; or simply use a 24‑ounce jar of marinara plus 1 cup of water if you don’t have multiple canned tomato products.
- Pasta choices: Sturdy pastas like bowtie, penne, rigatoni, or elbow macaroni hold up best—lasagna noodles tend to break down over time.
- Vegetable add‑ins: Sneak in diced carrots, bell peppers, zucchini, or spinach during the sauté for extra nutrition and color.
Storage Instructions
- Refrigerator: Once cooled completely, store in an airtight container for up to 5 days.
- Freezer: Store in airtight or vacuum‑sealed bags or containers for up to 90 days (longer if vacuum‑sealed).
- Reheating: Reheat slowly on the stovetop over medium‑low heat, stirring regularly to prevent sticking. Add small amounts of water or broth as needed to loosen the pasta.
Nutritional Information
(Per 1‑cup serving)
- Calories: 169 kcal
- Carbohydrates: 5 g
- Protein: 12 g
- Fat: 12 g (Saturated fat 5 g; Poly‑unsat. 1 g; Mono‑unsat. 5 g; Trans fat 0.5 g)
- Cholesterol: 35 mg
- Sodium: 378 mg
- Potassium: 295 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 309 IU
- Vitamin C: 4 mg
- Calcium: 103 mg
- Iron: 1 mg
Serving Suggestions
- Serve with a crisp green side salad or crusty garlic bread for dipping.
- Complement it with a fresh caprese salad made from tomatoes, basil, mozzarella, olive oil, and a splash of balsamic.
- Add a final touch of brightness with a dash of chili flakes or a squeeze of lemon juice.
Frequently Asked Questions About Lasagna Soup
1. Can I make this gluten‑free?
Yes! Substitute the bowtie pasta with your favorite gluten‑free pasta (like rice, chickpea, or corn-based). Cook time may vary slightly, so adjust until the pasta is just tender but not overcooked.
2. Can I make it vegetarian or vegan?
Definitely. Skip the meat and use a plant‑based ground meat or extra veggies. Use vegetable broth instead of chicken broth. For a vegan version, skip the ricotta/mozzarella/Parmesan or try plant‑based cheese or dairy‑free alternatives.
3. How do I prevent the pasta from absorbing too much broth?
Cool completely before refrigerating to prevent over‑absorption. When reheating, add a splash of broth or water gradually to return the soup to a good consistency.
4. Can I prepare this in advance?
You can! Partially cook the pasta al dente, cool, and refrigerate lightly sauced. When ready, add the tomato base, protein, seasonings, and broth to a pot, heat through, then stir in the pasta just before serving so it stays firm.
5. What’s the best way to reheat leftovers?
Reheat slowly on the stovetop over medium‑low heat, stirring regularly to prevent sticking. Add water or broth as needed to loosen the consistency.
Conclusion
Thank you for trying this Lasagna Soup recipe! I hope you find as much joy in its warm, savory flavors and the simplicity of one‑pot cooking as I do. It’s such a satisfying dish that brings together cozy, cheesy comfort in a fraction of the time—and cleanup is so much easier too! Enjoy every spoonful, feel free to get creative with your toppings and substitutions, and know I’m cheering you on in your kitchen. Cheers to simple cooking, bold flavors, and the joy of a delicious meal—whether shared or savored solo.
Print
Lasagna Soup
- Total Time: 30 minutes
- Yield: 12 cups 1x
Description
Lasagna Soup is a warm, hearty twist on classic lasagna made in one pot. Rich tomato broth, tender pasta, savory ground beef, and a trio of melty cheeses make this soup comforting, flavorful, and family-friendly.
Ingredients
1–2 tbsp olive oil
1 lb ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-oz) can diced tomatoes (undrained)
1 (15-oz) can tomato sauce
⅓ cup tomato paste (half of 6-oz can)
4 cups chicken broth
1–2 cups water (for adjusting thickness)
1 tbsp Italian seasoning
1 tsp sea salt (more to taste)
Black pepper, to taste
8 oz uncooked bowtie pasta
Toppings:
½ cup ricotta cheese
2 oz shredded mozzarella
¼ cup Parmesan (shaved or grated)
¼ cup fresh parsley, chopped
Instructions
- Heat a 4½‑quart soup pot over medium‑high heat. Add the olive oil and let it shimmer.
- Add the ground beef (or chosen protein), diced onion, and minced garlic. Cook the meat thoroughly, stirring occasionally to ensure even browning.
- Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
- Increase the heat to high and allow the soup to reach a rolling boil.
- Reduce heat to a medium simmer and cook for 10–15 minutes, stirring frequently so the pasta doesn’t stick, until the pasta reaches your preferred doneness.
- If the soup becomes too thick, slowly stir in additional water or broth until it reaches your desired texture.
- Serve options:
- Option 1: Let it cool slightly, then stir in the ricotta, mozzarella, and Parmesan into the entire pot.
- Option 2: Dish out servings and top each with your preferred cheeses, garnishing with fresh parsley.
- Serve right away, or keep reading for tips on storing and reheating leftovers.
Notes
Use sturdy pasta like bowtie or rigatoni for better leftovers. Avoid lasagna noodles—they tend to break down. For a pressure cooker version, cook on high for 1 minute and use quick or natural release.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 2g
- Carbohydrates: 5g
- Protein: 12g