Comforting Lasagna Soup Bowl

This Lasagna Soup captures all the cozy, rich flavors of traditional lasagna with none of the fuss. It’s perfect for when you want that classic Italian comfort food but need dinner on the table faster and easier. The combination of savory meat, tangy tomato broth, tender noodles, and melty cheeses comes together in one pot, making it ideal for busy weeknights or any time you crave a warm, satisfying meal.

I first made this soup on a chilly evening when I didn’t feel like the traditional oven bake, and it became a family favorite instantly. Now it rarely lasts a day in our house because everyone loves the rich, cheesy topping and the flavorful broth.

Ingredients

• Italian Sausage or Ground Beef: Choose sausage for a well-seasoned, savory base or opt for beef, turkey, or a mix. If using lean meat, add a splash of olive oil for richness.
• Onion and Garlic: These aromatics build the flavor foundation—yellow onions add sweetness, but white or red onions work fine. Fresh garlic is best but garlic paste is okay too.
• Tomato Paste: Browning this with the meat deepens the soup’s flavor and adds a slight sweetness and umami.
• Crushed Tomatoes: The heart of the soup, they create that unmistakable tomato-rich lasagna flavor. Fire-roasted tomatoes bring a subtle smoky note.
• Chicken Broth: Use chicken, vegetable, or beef broth depending on how rich you want the soup to be. Beef broth makes it particularly hearty.
• Lasagna Noodles: Break them into bite-sized pieces so they cook evenly. If you don’t have them, mafalda, bowtie, or penne pasta are great alternatives.
• Italian Seasoning, Basil, and Oregano: These herbs mimic the classic lasagna flavor profile and infuse the soup as it simmers.
• Ricotta, Mozzarella, and Parmesan Cheese: This cheese trio creates that creamy, melty topping that brings the lasagna spirit to the soup. Mixing ricotta with a pinch of salt and pepper makes it taste like a warm, rich hug.
• Optional Add-Ins: Red pepper flakes for a little heat, spinach or kale for some green goodness, mushrooms for earthiness, or a splash of cream for extra richness.

Step-by-Step Instructions

Brown the Meat:

Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage or ground beef and break it into pieces with a spatula. Cook until browned and no longer pink, about five to seven minutes. Drain excess fat but leave a little for flavor.

Add the Onion and Garlic:

Stir in the diced onion and cook over medium heat until soft and translucent, about three to four minutes. Add the garlic and sauté for thirty seconds until fragrant, being careful not to burn it.

Toast the Tomato Paste:

Add the tomato paste to the pot and stir it into the meat and onion mixture. Let it cook for one to two minutes to caramelize slightly and deepen the flavor of the soup.

Add Tomatoes, Broth, and Seasoning:

Pour in the crushed tomatoes and chicken broth. Add Italian seasoning, dried oregano, basil, salt, black pepper, and if you like a touch of heat, red pepper flakes. Bring the mixture to a gentle boil.

Add the Broken Lasagna Noodles:

Reduce the heat to a low simmer and add the broken noodles. Stir well to prevent sticking, and let the soup simmer for twelve to fifteen minutes, or until the noodles are tender but not mushy.

Adjust Flavor and Thickness:

If the soup is too thick, stir in a little extra broth or water. Taste and adjust the salt, pepper, or herbs to your liking.

Prepare the Cheese Topping:

In a small bowl, mix ricotta cheese with a pinch of salt and black pepper. Shred the mozzarella and parmesan cheeses so they are ready for serving.

Serve with Cheese:

Ladle the hot soup into bowls. Dollop a generous spoonful of the ricotta on top and sprinkle with mozzarella and parmesan. The heat from the soup will melt the cheeses into a gooey, cheesy delight.

Save Pin

The cheese topping is my favorite part. It adds that creamy, indulgent finishing touch that makes every spoonful special. One time my kids fought over the last bit of ricotta, and now it’s a family tradition to “claim your cheese” before we dig in.

Storage tips

• Store leftovers in airtight containers in the refrigerator and consume within three to four days for best flavor.
• Freeze the soup without noodles for up to three months as noodles tend to get mushy when frozen. Freshly cooked noodles can be added when reheating.
• Reheat gently on the stove, adding a splash of broth if the soup thickens too much.

Ingredient substitutions

• If Italian sausage isn’t available use ground turkey or beef with extra seasoning for flavor.
• Use vegetable broth and plant-based protein or extra veggies to make it vegetarian.
• Substitute lasagna noodles with any pasta that holds sauce well like bowtie, rotini, or penne.
• Add different leafy greens like kale instead of spinach, or mushrooms for depth.

Serving suggestions

• Garlic bread or cheesy breadsticks complement the soup perfectly for dipping.
• A crisp green salad with lemon dressing balances the richness.
• Roasted vegetables like broccoli or zucchini add texture and nutrients.
• Parmesan roasted potatoes and homemade focaccia are excellent side options for a hearty meal.

Cultural context

Lasagna soup is a modern twist on a traditional Italian comfort food. Instead of baking layers, it delivers all the hearty flavors in a cozy, quick-to-make soup. This method brings the essence of Italy’s favorite pasta bake to weeknight tables with ease. It’s perfect for those who love the flavor of lasagna but want less hassle and more time around the table.

Pro Tips

• Toast the tomato paste well to unlock its full flavor potential.
• Add noodles near the end to prevent them from getting mushy or overcooked.
• Save leftover noodles separately when storing and add them fresh when reheating for best texture.

Commonly Asked Questions

→ Can I prepare this soup ahead of time?

Yes, the flavors deepen when refrigerated. For best texture, cook noodles separately and add just before serving.

→ Is freezing this soup possible?

Freeze the soup base without noodles to avoid sogginess. Add freshly cooked pasta when reheating.

→ How can I make the soup vegetarian?

Use vegetable broth and incorporate mushrooms or plant-based crumbles in place of meat.

→ What are options for making it creamier?

Stir in heavy cream or half-and-half near the end, or melt extra mozzarella into the broth.

→ Which pasta shapes work as substitutes?

Pasta like mafalda, bowtie, rotini, rigatoni, or penne all hold sauce well and can replace lasagna noodles.

→ Can this soup be made in a slow cooker?

Yes. Brown the meat first, then combine all ingredients except noodles and cheese. Cook on LOW 6–7 hours, adding noodles near the end.