Lasagna Soup Recipe

This lasagna soup recipe makes 6 hearty servings in one pot in about 45 minutes, using broken lasagna noodles, ground beef, tomatoes, broth, and ricotta to deliver the flavor of baked lasagna without layering a casserole. The best method is to cook the pasta directly in the soup for the first serving, then store extra noodles separately if you expect leftovers.

Lasagna soup is a brothy version of lasagna: seasoned tomato soup is simmered with meat and pasta, then finished with a spoonful of creamy cheese topping. The recipe below gives you precise amounts, a reliable cooking timeline, and adjustments for different meats, pasta shapes, diets, and reheating needs.

Lasagna Soup Recipe at a Glance

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef, preferably 85% lean
• 1 medium yellow onion, finely diced, about 1 1/2 cups
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 6 cups low-sodium beef or chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika, optional
• 1/4 teaspoon red pepper flakes, optional
• 8 ounces dry lasagna noodles, broken into pieces about 2 inches long
• 2 tablespoons chopped fresh basil or parsley, plus extra for serving
• 1/2 cup finely grated Parmesan cheese, for serving

For the ricotta topping

• 1 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup finely grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Use a 5-quart or larger heavy-bottomed Dutch oven or soup pot. The extra capacity matters because the broth foams slightly while the noodles cook, and a crowded pot makes it harder to stir without breaking the pasta.

How to Make Lasagna Soup

• 1. Mix the cheese topping. In a small bowl, stir together the ricotta, mozzarella, Parmesan, salt, and pepper. Cover and refrigerate it while the soup cooks. Mixing the topping first gives the cheeses time to combine and lets you serve the soup immediately when the noodles are ready.
• 2. Brown the beef for 6 to 8 minutes. Heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until no pink remains and some browned bits form on the bottom of the pot. Browning adds more flavor than simply simmering raw meat in the broth.
• 3. Cook the onion for 4 to 5 minutes. Add the diced onion and cook until softened. If the beef releases more than about 2 tablespoons of fat, carefully spoon off the excess, leaving enough to coat the onion and carry the seasoning.
• 4. Add garlic and tomato paste for 1 minute. Stir in the garlic, tomato paste, Italian seasoning, black pepper, smoked paprika, and red pepper flakes if using. Cook for 60 seconds, stirring constantly, until the tomato paste darkens slightly. This removes its raw taste and concentrates its flavor.
• 5. Add the tomatoes and broth. Pour in the crushed tomatoes and broth, scraping the bottom of the pot to loosen browned bits. Stir in the salt and bring the liquid to a steady boil over medium-high heat.
• 6. Break in the lasagna noodles. Add the broken noodles a handful at a time, stirring after each addition so they do not stick together. Reduce the heat to medium or medium-low and maintain a gentle simmer.
• 7. Cook the pasta for 10 to 13 minutes. Stir every 2 minutes, especially during the first 5 minutes. Start checking at 10 minutes; the noodles should be tender but still slightly firm in the center. Cooking time varies by noodle thickness and brand, so the package cooking time is a useful comparison but not a substitute for tasting.
• 8. Finish and rest for 5 minutes. Turn off the heat and stir in the chopped basil or parsley. Let the soup stand for 5 minutes before serving. The broth will thicken slightly and the pasta will finish softening without becoming as mushy as it would during a long boil.
• 9. Serve with cheese. Ladle the soup into bowls and add approximately 2 tablespoons of the ricotta mixture to each serving. Sprinkle with additional Parmesan and herbs.

Pasta-Cooking Guidance That Prevents Mushy Soup

Lasagna noodles absorb liquid quickly, so the pasta is the main variable in this recipe. For soup served immediately, cook the noodles in the pot for 10 to 13 minutes, stirring regularly. Keep the soup at a gentle simmer rather than a vigorous boil; hard boiling can cause the noodle edges to break while the center remains undercooked.

If you prefer especially distinct pasta pieces, use 6 ounces of broken noodles instead of 8 ounces. This produces a soupier result with more broth per serving. For a thicker, more casserole-like bowl, use the full 8 ounces, but serve within 15 minutes of cooking because the noodles continue absorbing liquid.

For planned leftovers, omit the noodles from the main pot. Simmer the soup base for 20 minutes, cook the broken noodles separately according to the package directions, drain them, and add them to individual bowls. Toss the cooled noodles with 1 teaspoon of olive oil if storing them overnight. This separates the pasta from the broth and prevents it from swelling into a soft mass in the refrigerator.

Easy Substitutions

• Ground meat: Replace the beef with 1 pound ground Italian sausage, ground turkey, or ground chicken. Sausage may already contain salt, so reduce the added kosher salt to 1/2 teaspoon until the soup is finished.
• Vegetarian version: Omit the meat and olive oil, then sauté the onion in 1 tablespoon olive oil. Add 8 ounces sliced mushrooms or 1 drained 15-ounce can of cannellini beans. Use vegetable broth instead of meat broth.
• Different pasta: Mafaldine, rotini, bow ties, or broken spaghetti can replace lasagna noodles. Use 8 ounces by weight and begin tasting 2 minutes before the package’s shortest suggested cooking time.
• Cheese topping: Cottage cheese blended until smooth can replace ricotta in equal volume. For a dairy-free bowl, use a spoonful of dairy-free ricotta or finish with nutritional yeast and chopped basil.
• Tomatoes: Diced tomatoes can replace crushed tomatoes, although the soup will have a chunkier texture. For a smoother broth, blend the tomatoes before adding them.
• More vegetables: Add 1 diced bell pepper with the onion, or stir in 3 cups of baby spinach during the final 2 minutes. Zucchini is best added with the broth so it has time to soften.
• Heat level: Leave out the red pepper flakes for a mild soup. Add up to 1 teaspoon for a noticeably spicy version, or use hot Italian sausage instead of increasing the flakes.

Reheating, Storage, and Ownership Realities

Cool the soup within 2 hours of cooking, transfer it to shallow airtight containers, and refrigerate it for up to 3 days. The United States Department of Agriculture commonly advises refrigerating perishable cooked food within 2 hours and reheating leftovers to 165°F; use those principles for this soup as well.

To reheat one serving, place about 2 cups in a saucepan with 2 to 4 tablespoons of broth or water. Warm over medium-low heat for 6 to 8 minutes, stirring once or twice, until steaming throughout. Add the ricotta topping after heating rather than before it, because the topping can separate if boiled.

For microwave reheating, cover the bowl loosely and heat at 70% power for 2 minutes. Stir, then continue in 30-second intervals until hot. A full batch is better reheated in a pot because microwave heating can leave the center cool while the edges overcook.

The first component to suffer is the pasta, not the tomato broth. Noodles continue absorbing liquid while the soup cools, so a refrigerated portion may be thicker the next day. Add broth during reheating, but add it gradually: 1/4 cup restores looseness without diluting the seasoning too quickly.

Freeze the soup base without noodles and cheese for up to 2 months in freezer-safe containers, leaving about 1 inch of headspace for expansion. Thaw overnight in the refrigerator, reheat until simmering, and cook fresh pasta separately. Freezing cooked noodles in the broth usually produces a softer, broken texture.

Common Mistakes to Avoid

• Adding all the salt at the beginning: Broth and sausage vary in sodium. Start with 1 teaspoon for the recipe, then adjust after the pasta is cooked.
• Skipping the stir: Noodle pieces release starch and can stick to one another or the pot bottom. Stir every 2 minutes during cooking.
• Using a small saucepan: A pot under 5 quarts may overflow and makes it difficult to circulate the noodles.
• Boiling the ricotta topping: Add it to each bowl after cooking for a creamy finish instead of simmering it in the soup.
• Cooking the pasta far ahead: If serving later, keep the pasta separate. The soup base can wait on low heat for up to 20 minutes, but noodles left in it will continue to soften.

Frequently Asked Questions

Can I make this lasagna soup without meat?

Yes. Omit the beef and use vegetable broth, then add mushrooms, cannellini beans, lentils, or extra vegetables. Begin with 1/2 teaspoon salt because vegetable broths differ substantially in sodium, and adjust after simmering.

Why did my lasagna soup become too thick?

The noodles absorbed more broth than expected, or the soup sat after cooking. Stir in hot broth or water 1/4 cup at a time until it reaches the desired consistency, then taste for salt and pepper.

Can I use oven-ready lasagna noodles?

Yes, but they often cook faster and may become soft sooner than standard dried noodles. Break them into pieces, start checking after 7 minutes, and serve promptly once tender.

How do I keep lasagna soup from getting mushy overnight?

Cook the soup base and pasta separately, refrigerate them in separate containers, and combine them only when serving. If the noodles are already mixed into the soup, add broth during reheating and warm gently rather than boiling.

Can I make this recipe in a slow cooker?

Cook the meat, onion, garlic, and tomato paste in a skillet first, then transfer them with the tomatoes, broth, and seasonings to a slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours, add the dry noodles during the final 25 to 35 minutes, and stir several times.

What should I serve with lasagna soup?

Garlic bread, toasted sourdough, or a simple green salad balances the rich soup. Since each bowl already includes pasta and a ricotta topping, a small side is usually enough for a complete meal.