Let me tell you about the cozy magic of lasagna soup – it’s like your favorite Italian casserole decided to take a delicious dive into broth! I first stumbled onto this recipe during one of those crazy busy weeks when my family needed comfort food fast. Traditional lasagna? Too much work. But this soup? Oh my goodness, it gives you all those rich, cheesy flavors in half the time with way less fuss.
Picture this: tender lasagna noodles swimming in a robust tomato broth, pockets of savory ground beef, and that perfect melty cheese finish. It’s everything we love about baked lasagna, but spoonable and ready in under an hour. I’ve made this so often now that my kids start grinning as soon as they smell the garlic and tomatoes simmering.
What I love most is how forgiving lasagna soup is. Forget perfect noodle layers – just break them up and let them cook right in the pot! Want extra veggies? Toss ’em in. Need to stretch the meal? Add more broth. This became our weeknight superhero during soccer season when hungry teenagers needed something hearty fast. Trust me, once you try this twist on classic lasagna, you’ll wonder why you didn’t make soup sooner!
Why You’ll Love This Lasagna Soup
This lasagna soup has won over everyone I’ve served it to, and here’s why:
- Weeknight magic: All the cozy flavors of baked lasagna in about half the time (and with way fewer dishes to wash!)
- Pure comfort: That first spoonful of rich tomato broth with melty cheese will make you sigh happily
- Crowd-pleaser: Kids go crazy for it, and you can easily tweak the ingredients to please picky eaters
- Leftovers dream: Tastes even better the next day – if there’s any left!
Seriously, this soup checks all the boxes when you need something fast, filling, and full of flavor.
Lasagna Soup Ingredients
Here’s everything you’ll need to make this cozy, flavor-packed soup – I promise you probably have half of these in your kitchen already!
- 1 lb ground beef – I use 80/20 for best flavor, but lean works too
- 1 onion, diced – yellow or white onion works perfectly
- 3 cloves garlic, minced – fresh is best, but 1 tsp jarred works in a pinch
- 1 (28 oz) can crushed tomatoes – the base of our rich broth
- 4 cups beef broth – gives that deep, savory flavor
- 2 cups water – helps balance the intensity
- 1 tsp dried basil + 1 tsp dried oregano – hello, Italian flavors!
- 1/2 tsp salt + 1/4 tsp black pepper – adjust to your taste
- 8 lasagna noodles, broken – no need to be neat about it!
- Cheese trio: 1 cup shredded mozzarella, 1/2 cup ricotta, and 2 tbsp grated Parmesan for serving
- 2 tbsp chopped fresh parsley – that pretty green finish
How to Make Lasagna Soup
Alright, let’s dive into making this cozy lasagna soup – it’s easier than you think! Just follow these simple steps, and you’ll have a pot of comfort ready in no time.
Browning the Meat and Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat it over medium heat. Throw in the ground beef – listen for that satisfying sizzle! Break it up with your wooden spoon as it cooks, stirring occasionally until there’s no pink left, about 5 minutes. Don’t rush this step – letting the beef get nicely browned adds so much flavor!
Now toss in your diced onion and minced garlic. The smell will make your kitchen smell amazing! Cook these together for about 3 minutes, stirring often, until the onions turn translucent and the garlic becomes fragrant. Pro tip: if the garlic starts browning too fast, just lower the heat a smidge.
Simmering the Soup Base
Time to build that rich broth! Pour in the crushed tomatoes, beef broth, and water. Now here’s a secret – use your spoon to scrape up all those tasty browned bits from the bottom of the pot. Those little flavor bombs will make your lasagna soup extra delicious!
Stir in the basil, oregano, salt, and pepper. Bring everything to a lively bubble, then reduce the heat to a gentle simmer. Let it cook uncovered for about 15 minutes – this lets all those flavors get to know each other beautifully.
Cook the Noodles
While the soup simmers, break your lasagna noodles into rough chunks – I like 2-3 inch pieces. No need to measure – just have fun smashing them! Add them to the pot and stir well.
Cook for about 10 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Test a piece – it should be al dente, not mushy. The noodles will continue softening a bit as the soup rests.
And that’s it! Your lasagna soup is ready to be ladled into bowls and topped with all that glorious cheese. Easy, right?
Tips for Perfect Lasagna Soup
After making this lasagna soup countless times, I’ve picked up some tricks that take it from good to “oh wow!” every single time:
- Brown it right: Take your time browning the beef – those crispy edges add SO much depth to your soup
- Cheese swap magic: Out of ricotta? Cottage cheese blended smooth works beautifully in lasagna soup
- Veggie boost: Stir in a handful of fresh spinach or chopped zucchini during the last 5 minutes of cooking
- Broth matters: For maximum flavor, use homemade beef broth or better-than-bouillon paste instead of water
Remember, lasagna soup is wonderfully forgiving – tweak it until it’s perfect for YOUR taste buds!
Lasagna Soup Variations
One of my favorite things about lasagna soup is how easily you can change it up! Try adding sliced mushrooms with the onions for extra earthiness, or toss in diced zucchini near the end. If you’re feeling adventurous, swap half the mozzarella for provolone – it melts beautifully and adds a slightly smoky note. Vegetarian? Just skip the beef and use veggie broth instead!
Serving and Storing Lasagna Soup
Oh, the best part – serving up this cozy lasagna soup! I always ladle it piping hot into big bowls and let everyone go wild with toppings. That cheese trio is non-negotiable – dollop on the ricotta, sprinkle the mozzarella, and shower with Parmesan. The parsley? It’s not just for looks – that fresh pop brightens the whole dish!
Leftovers keep beautifully for 3 days in the fridge. Just reheat gently on the stove with a splash of broth to loosen it up. The noodles will soak up liquid, but that just makes the flavors more intense – my kids actually fight over “day two” lasagna soup!
Lasagna Soup FAQs
Over the years, I’ve gotten so many great questions about this lasagna soup recipe – here are the ones that come up most often:
Can I freeze lasagna soup?
Absolutely! Just skip adding the cheese topping before freezing. The broth and meat freeze beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Add fresh noodles if needed (they get mushy when frozen) and your cheese garnish right before serving.
How do I make gluten-free lasagna soup?
Easy peasy – just swap regular lasagna noodles for gluten-free ones! They might need less cooking time, so check them early. All the other ingredients are naturally gluten-free, making this a simple adaptation.
Why do you break the noodles instead of using whole ones?
This is my favorite lasagna soup hack! Broken noodles cook faster and more evenly in the broth. Plus, you get perfect bite-sized pieces in every spoonful – no wrestling with long noodles!
Can I use chicken instead of beef?
Of course! Ground chicken or turkey both work wonderfully. Just be sure to use chicken broth instead of beef broth to keep the flavors balanced. The result is a lighter but still super flavorful soup.
Nutritional Information
Here’s the nutritional breakdown for one hearty bowl of lasagna soup (remember, values are estimates and may vary based on your specific ingredients):
- Calories: 320
- Protein: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Fat: 12g
These numbers are based on using 80/20 ground beef – opting for leaner meat or adding more veggies will change the counts. The cheeses add richness but also extra protein!
I’d Love to Hear About Your Lasagna Soup!
If you try this cozy recipe, leave a note below – I want to hear how your family liked it! Tag me on Instagram too (@yourhandle) so I can see your cheesy, soupy masterpieces. You can find more delicious recipes like this on Pinterest.
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1 Pot Lasagna Soup: The Ultimate Comfort Dish in 40 Minutes
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A comforting twist on classic lasagna, this soup combines rich flavors with tender pasta for a hearty meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion and garlic; cook until softened.
- Stir in crushed tomatoes, broth, water, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add broken lasagna noodles; cook until tender, about 10 minutes.
- Serve hot, topped with mozzarella, ricotta, Parmesan, and parsley.
Notes
- Use ground turkey for a lighter option.
- Add spinach or mushrooms for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
