Classic Lasagna Soup is like a cozy hug in a bowl, bringing together all the flavors you love from a traditional lasagna but in a warm, comforting soup form. It’s packed with rich tomato broth, tender ground beef, noodles, and gooey melted cheese that makes each spoonful so satisfying. You get all that familiar lasagna goodness with a little twist that’s perfect for chilly nights or when you want something easy but still hearty.
I really love making this soup when I’m craving something filling but don’t want to fuss with layering a big pan of lasagna. It’s pretty simple to whip up on a weeknight, and I always add a sprinkle of fresh basil on top for a little extra flavor that brightens the whole bowl. Plus, it’s a big hit with everyone at my table – even the kids ask for seconds!
My favorite way to serve Classic Lasagna Soup is with a side of garlic bread or a crisp green salad to soak up the tasty broth. It feels like a special meal even when you’re making it on a busy day, and the leftovers are just as good the next day. This soup definitely has a spot in my regular dinner rotation because it’s warm, cheesy, and all-around comforting.
Key Ingredients & Substitutions for Classic Lasagna Soup
Ground beef: This adds rich flavor and texture. For a lighter option, try ground turkey or chicken. Mixing in Italian sausage gives the soup extra seasoning and a little spice.
Onion & garlic: These two build the base flavor. If fresh garlic isn’t available, garlic powder works, but fresh really lifts the taste.
Tomatoes & broth: Crushed tomatoes create a thick, hearty base. Use chicken broth if you prefer a lighter flavor or vegetable broth for a vegetarian twist.
Lasagna noodles: Breaking regular lasagna noodles into pieces helps them cook evenly in the soup. You can swap for broken spaghetti or any pasta you like.
Cheese (ricotta, mozzarella, Parmesan): Ricotta makes the soup creamy, mozzarella melts nicely for a gooey texture, and Parmesan adds a sharp finish. For dairy-free, try vegan cheeses or omit and add a splash of coconut milk or cashew cream for creaminess.
How Do I Prevent the Noodles from Getting Mushy in Lasagna Soup?
Noodles can easily become too soft if left in the soup too long. Here’s how to keep them just right:
- Add noodles only when the soup is boiling and reduce to a gentle simmer immediately after.
- Stir occasionally to stop noodles from sticking together or to the bottom.
- Cook noodles just until tender but still slightly firm (al dente). They will continue to soften a bit after turning off the heat.
- If unsure, cook noodles separately and add them just before serving to keep texture perfect.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it cooks everything evenly and has enough room for the soup to simmer.
- Wooden spoon – perfect for stirring the beef and onions without scratching the pot.
- Measuring cups and spoons – to add the right amounts of broth, spices, and cheeses.
- Knife and chopping board – for chopping the onion and garlic easily and safely.
- Petite skillet or microwave-safe bowl – optional, for warming the ricotta cheese before adding it to the soup.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for more flavor and spice. It gives the soup a bolder taste.
- Swap ricotta cheese for cottage cheese or cream cheese for a different creamy texture.
- Add chopped spinach or zucchini to boost nutrition and add freshness.
- Spice it up with extra red pepper flakes or a splash of hot sauce for some heat.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or a mix of beef and Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes for cooking, totaling roughly 35 minutes. It’s a quick and satisfying meal you can enjoy any night!
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and use a spoon to break it apart. Cook until the meat is browned and no longer pink, about 6 to 8 minutes. Drain any excess fat if needed.
2. Cook Onions and Garlic:
Add the chopped onion and minced garlic to the pot. Stir and cook until the onions soften, about 3 to 4 minutes, giving the soup a lovely flavor base.
3. Add Tomatoes, Broth, and Seasonings:
Pour in the beef broth, crushed tomatoes, and tomato sauce. Stir well to combine. Then add dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Bring everything to a boil.
4. Cook the Noodles:
Once boiling, add the broken lasagna noodles. Lower the heat to a gentle simmer and cook for about 10 minutes, stirring occasionally to keep noodles from sticking. Cook until noodles are tender.
5. Stir in the Cheeses:
Mix in the ricotta, mozzarella, and Parmesan cheeses, reserving a little Parmesan for topping. Stir gently until the cheese melts and adds creaminess to the soup.
6. Taste and Serve:
Give the soup a taste, and add more salt or pepper if you like. Serve hot, garnished with chopped fresh basil or parsley and the extra Parmesan cheese on top. Enjoy your comforting bowl of Classic Lasagna Soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw it in the refrigerator overnight or use the defrost setting on your microwave before cooking. This helps the beef brown evenly and avoid releasing excess water.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
Is It Okay to Use Different Pasta Instead of Lasagna Noodles?
Definitely! Broken spaghetti, penne, or any short pasta works well. Just adjust the cooking time according to the pasta type to avoid overcooking.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
