This lasagna soup captures the familiar flavors of classic lasagna—rich meat sauce, tender pasta and a creamy cheese topping—while saving you the time and effort of layering a traditional bake. Made in one pot with ground beef, a tomato-forward broth and broken lasagna noodles, it’s an effortless, comforting meal that comes together in under 40 minutes.
Lasagna is a universally loved comfort food—layers of pasta, savory meat sauce and gooey cheese. But assembling and baking a lasagna can be time-consuming. This lasagna soup delivers the same flavors in an easier, faster format. Ground beef simmers in a seasoned tomato base, broken lasagna sheets cook directly in the broth, and a ricotta-Parmesan-mozzarella blend finishes each serving for that classic, melty texture.
If you crave lasagna but need a quicker option, this one-pot soup is the answer: satisfying, cheesy and ready in less than 40 minutes.
Ingredients For Lasagna Soup
The ingredient list mirrors a traditional lasagna, though quantities are adapted for soup. Most items are pantry staples and easy to source.
- Ground beef – Lean ground beef works well; you can substitute or combine with Italian sausage for extra flavor.
- Onion, garlic and celery – Finely chopped for a balanced base. Use a food processor if you prefer a finer texture.
- Crushed tomatoes and tomato paste – Canned crushed tomatoes for body; tomato paste adds concentrated tomato depth.
- Seasonings – Bay leaves, Italian seasoning, salt, pepper and chili flakes to taste.
- Chicken stock – Low-sodium stock lets you control the final salt level.
- Beef bouillon – Optional, for extra richness.
- Dry lasagna noodles – Break into pieces so they cook in the soup. Any similar pasta can be used if preferred.
- Cheeses – A topping of drained ricotta, grated Parmesan and shredded mozzarella recreates lasagna’s creamy, melted layer.
- Fresh herbs – Basil and parsley to finish.
How to make – Step-by-step instructions with Photo
This one-pot soup is straightforward. Take time to properly brown and lightly caramelize the meat and aromatics before adding liquids—these steps build layers of flavor quickly.
- Brown the ground beef in a large, heavy-bottom pot. If the meat is fatty, drain excess fat, then return beef to the pot and let it brown a bit more for flavor.
- Add bay leaves and sauté the diced onion, minced garlic and chopped celery until softened and no longer raw-smelling.
- Stir in tomato paste, Italian seasoning, chili flakes and black pepper; cook briefly to deepen flavors.
- Add the crushed tomatoes and warm chicken stock, scraping the pot bottom to release browned bits for extra flavor.
- Bring to a boil, then reduce heat and simmer the base for about 10 minutes if time allows; this mellows acidity and develops a richer broth.
- Add crushed beef bouillon if using, taste and adjust salt as needed.
- Break the lasagna noodles into pieces and add to the simmering soup; cook until the noodles are al dente (about 7–8 minutes, depending on the pasta).
- Stir in chopped basil and parsley off the heat.
- For the cheese topping, combine drained ricotta, grated Parmesan and shredded mozzarella. Spoon the mixture onto each serving while the soup is hot so the cheese melts into a creamy layer—stir before eating to incorporate.
Tips for the best Lasagna Soup
- Use a large heavy-bottom pot or Dutch oven to prevent burning while browning and simmering.
- Simmering the tomato-meat base for 10 minutes before adding pasta improves depth and balances acidity.
- If the tomato base tastes too tart, a pinch of sugar will even the flavor.
- Choose quality cheeses and avoid pre-shredded varieties when possible; drain ricotta well so the topping isn’t watery.
- Top each bowl while the soup is hot so the cheese melts into a gooey, lasagna-like finish.
Can we make Lasagna Soup ahead?
Yes. Prepare the full soup base in advance but hold off on adding the noodles. Reheat the base until it simmers, then add the noodles and cook until al dente before serving. This prevents the pasta from soaking up too much liquid and becoming mushy.
You can also freeze the soup base in portions. Thaw overnight in the refrigerator, reheat and add pasta just before serving.
Storage
Store leftovers in the refrigerator for a couple of days. Note that cooked noodles continue to absorb liquid and will soften over time. If you expect leftovers, store the soup base without noodles and add fresh pasta when reheating.
We have a lot more comforting soup recipes to try
- Beef and Barley Soup
- Chicken Wild Rice Soup
- Tom Kha (Thai coconut chicken soup)
- Creamy Pumpkin Soup
- Many more comforting soup recipes in our collection
Lasagna Soup
Ingredients
- 500 grams lean ground beef
- 2 teaspoons oil
- 1 cup diced onion
- 1.5 tablespoon minced garlic
- 1 stalk celery chopped
- 2 bay leaves
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon chilli flakes
- 1 beef bouillon cube, crushed (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 14.5 ounce cans crushed tomatoes undrained
- 4 cups chicken broth
- 6 uncooked lasagna sheets broken into 1½ inch pieces (about 6–8 ounces)
- 2 tablespoons chopped fresh parsley
- 2 tablespoon fresh basil
CHEESE TOPPING:
- ½ cup ricotta cheese drained
- ⅓ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon salt
Instructions
-
Combine ricotta, Parmesan and mozzarella in a bowl; mix and set aside for topping.
-
Break lasagna sheets into small pieces and set aside.
-
Heat oil in a Dutch oven or heavy-bottom pot over medium-high heat.
-
Add the ground beef and brown for 3–4 minutes. If excess fat renders, drain and return the beef to the pot.
-
Add onion, garlic, celery and bay leaves; sauté about 2 minutes until aromatic.
-
Stir in tomato paste, chili flakes, Italian seasoning and pepper; cook 1–2 minutes. Add crushed tomatoes and chicken broth, stirring and scraping the pot bottom to release browned bits.
-
Add crushed bouillon if using, taste and adjust salt. Bring to a slow boil, then reduce heat, cover and simmer for 7–8 minutes.
-
Add the broken lasagna pieces, cook 7–8 more minutes until the pasta is al dente.
-
Turn off the heat and stir in chopped basil and parsley.
-
Serve topped with the cheese mixture. Let sit 3–5 minutes so the cheese softens and melts, then stir and enjoy.