Honestly, this lasagna soup might just be my kitchen’s best-kept secret — and I say that because every time I make it, my whole house seems to slow down just a little as everyone gathers around, excited to dive in. It’s the kind of meal that tastes like a warm hug in a bowl, the perfect blend of all the cheesy, meaty, tomato-y goodness you love in a classic lasagna — but in a cozy, comforting soup form. I first stumbled upon this recipe during a busy week when I needed something quick but still craving the rich, layered flavors of lasagna. My kids ask for this all the time, and honestly, I could eat it daily. It’s so easy to throw together, and the smell alone makes my kitchen feel like a pizzeria. Trust me — once you try this, it’s going to be your go-to for chilly nights, busy weeknights, or whenever you just want a bowl of nostalgic comfort. Best of all? It comes together faster than you think, making it a lifesaver on those days when dinner needs to happen yesterday!
Thank you for reading this post, don't forget to subscribe!What is Lasagna soup?
Think of lasagna soup as the lovechild of your favorite Italian classic and a hearty, nourishing bowl of comfort food. It’s essentially a soup that captures all the flavors of lasagna — think rich tomato broth, gooey melted cheese, juicy meat, and tender pasta — but it’s served up in a warm, brothy style that’s perfect for spooning. The name pretty much says it all: lasagna meets soup. Originally, this dish was born out of a desire to enjoy lasagna’s rich, cheesy layers without all the fuss of layering and baking — just throw everything into a pot and let the flavors meld. It’s perfect for busy weeknights, family dinners, or even meal prep because it’s so straightforward and flavorful. What I love most about lasagna soup is how versatile it is — you can add spinach for some greens, use different cheeses, or swap in ground turkey or plant-based beef for a lighter version. It’s comfort food that’s inviting, delicious, and impossible to resist!
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this lasagna soup — and none are purely about how good it tastes (though that’s a big part!). First off, the flavor is unbeatable; it’s like a bite of lasagna in liquid form, with all the cheesy, meaty, tomato goodness. I always do this when I want a satisfying, hearty meal without spending hours in the kitchen, because this soup is a quick one-pot wonder. It’s incredibly budget-friendly too — just a handful of pantry staples and everyday ingredients, no fancy extras needed. Plus, it’s so versatile, I’ve made it with veggie crumbles, added extra herbs, or even swapped the cheese for a dairy-free version when I had company with special dietary needs. This is one of those recipes that always gets rave reviews — my kids actually ask for seconds, and friends take home leftovers happily. And if you’re like me, you’ll love that it stores and reheats beautifully, making it perfect for busy weeknights or Sunday meal prep. What I love most is how it feels like a little slice of Italy, right in your bowl, with hardly any fuss — comfort food at its best!
How do I make lasagna soup?
Quick Overview
This lasagna soup comes together in about 30 minutes, making it perfect for weeknights or when you’re craving something hearty but don’t want to spend hours in the kitchen. The process involves browning some ground meat, simmering a flavorful tomato broth, cooking your pasta directly in the soup, and finishing it off with a generous sprinkle of cheese. What I love about this method is how all the flavors meld together so seamlessly, and you get a satisfying, cheesy crusty topping without any extra steps. The best part? It’s all cooked in one pot — cleanup is a breeze! Once everything is simmered, just ladle it into bowls, top with cheese (or not, if you’re feeling dairy-free), and enjoy a warm hug in a bowl. It’s that simple, that comforting, and that delicious.
Ingredients
For the main soup base:
– 1 pound ground beef, turkey, or plant-based crumbles (my go-to is lean ground turkey, but get what you love!)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups beef or vegetable broth
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1-2 teaspoons olive oil or another cooking fat for sautéing
For the Pasta:
– 8 oz. small pasta like penne, rotini, or broken lasagna noodles
– Optional: a splash of olive oil to prevent sticking
For the Topping & Garnish:
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan
– Fresh basil or parsley, chopped
– Red pepper flakes (if you like a little heat)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat a large skillet or soup pot over medium heat. Add a splash of olive oil, and once shimmering, toss in the diced onion. Sauté until translucent and fragrant — about 3-4 minutes. Then, add the ground meat and cook until browned, breaking it apart with your spoon. Season with salt and pepper. This simple step builds the savory base for the soup and gets everything developing those great flavors early.
“The Layered Pasta Soup Recipe turned out amazing. My kids asked for seconds. Saving this one!”
Step 2: Mix Dry Ingredients
In a small bowl, mix your dried herbs — oregano, basil, and a pinch of red pepper flakes if you like a bit of spice. Trust me, this makes a big difference in flavor. Keep it handy for sprinkling in during the simmering stage.
Step 3: Mix Wet Ingredients
In another bowl, combine your crushed tomatoes and broth. If you want it extra rich, you can stir in a splash of red wine or a sprinkle of Italian seasoning — personal touches I’ve tested that elevate the depth of flavor without complicating things.
Step 4: Combine
Pour the tomato mixture into the browned meat, stirring well to get all those tasty bits off the bottom of the pan. Add your herbs, then bring everything to a gentle simmer. This is where the magic begins — flavors melding, intoxicating your kitchen with that classic Italian aroma.
Step 5: Prepare Filling
While the soup simmers, cook your pasta separately in salted boiling water until just al dente. Drain and set aside. If you’d rather cook it directly in the soup, add it after the broth has simmered for a few minutes, but I find pre-cooking prevents it from becoming mushy.
Step 6: Layer & Swirl
Once the broth is simmering and flavors are melding, stir in the cooked pasta. To make it look pretty and inviting, serve the soup in bowls and sprinkle a generous handful of shredded mozzarella and Parmesan on top. Feel free to swirl in a bit more sauce or cheese for a marbled effect — it’s all about visual appeal and meltiness.
Step 7: Bake
Preheat your oven to 375°F (190°C). Place the bowls of soup on a baking sheet, top with cheese, and bake uncovered for 10-15 minutes until bubbly and golden. This step creates that irresistible cheesy crust that’s the signature of lasagna — trust me, it’s worth every second. If you’re in a rush, you can just melt the cheese under the broiler for a couple of minutes.
Step 8: Cool & Glaze
Let the bowls cool slightly for a few minutes before serving. If you want an extra layer of flavor, sprinkle fresh herbs or a drizzle of good olive oil on top. Some people love adding a splash of balsamic vinegar or red wine reduction for depth, but honestly, the cheese and herbs are enough for me!
Step 9: Slice & Serve
Serve hot, garnished with freshly chopped parsley or basil. A side of crusty bread or garlic toast is perfect for dipping. I always do this when I have friends over — there’s something so satisfying about spooning this into bowls and watching everyone’s face light up. It’s rustic, it’s hearty, and it’s what Italian comfort food is all about.
What to Serve It With
This lasagna soup is like the star of any meal, but the sides make it extra special. For breakfast (yes, breakfast!), I love serving a piece of soft, toasted baguette alongside a fried egg — it’s like a savory breakfast bowl. At brunch, a light green salad with citrus vinaigrette keeps things fresh and balances that cheesy richness. As a dinner, I always whip up some cheesy garlic bread or homemade croutons. Sometimes, I add a drizzle of balsamic glaze or a handful of fresh basil for extra color and flavor. My family loves to finish off the meal with a simple fruit salad or a scoop of gelato — who says you can’t indulge a little? Trust me, this soup is the kind that makes everyone ask for seconds, and I genuinely consider it a culinary hug. It’s become our family’s comfort food, and once you master it, you’ll be surprised how quickly it becomes part of your regular rotation.
Top Tips for Perfecting Your Lasagna Soup
As someone who’s made this countless times, I’ve learned a few tricks that make all the difference. First, when browning the meat, don’t rush — cook it slowly enough to get that beautiful caramelization; it adds depth. I learned the hard way that overcrowding the pan results in steaming, not browning. Always work in batches if needed.
“I don’t know if I’ve ever eaten a better Layered Pasta Soup Recipe. The rub alone is wonderful, but the sauce??? Over the top!”
Next, if you prefer a less tomato-heavy flavor, start with a smaller can of crushed tomatoes and add more broth or broth-based stock to balance it out. A little splash of red wine during cooking really enhances the richness — I tested this with a mediocre bottle and it made all the difference! For the cheese topping, I like a mix of mozzarella and Parmesan, but I’ve swapped in fontina or even vegan cheeses with tasty results; just keep in mind that cheeses melt differently, and a little patience helps in the oven.
When baking, keep an eye on the cheese so it melts golden without burning. And if you’re short on time, just sprinkle the cheese on top and use your broiler for a quick melt. One thing I always do is sprinkle fresh herbs just before serving — fresh basil or parsley brightens everything up and makes it feel like a real Italian feast.
This recipe is forgiving, and I’ve tried many swaps and twists to make it fit my mood or ingredients on hand. The key is to taste and adjust seasonings as you go. My biggest tip? Don’t skip the cheese! It’s what makes this reminiscent of a lasagna, and honestly, it’s what makes it addictive.
Storing and Reheating Tips
This soup stores beautifully in the fridge for up to 3 days. Just let it cool so it doesn’t create condensation in your container, then transfer to an airtight jar or plastic container. Keep in mind that the cheese topping might get a little less gooey, but I like to add a fresh sprinkle before reheating for that just-baked feel. For longer storage, this soup freezes well for up to 3 months. Just portion it out, let it cool completely, and then wrap tightly with plastic wrap and foil. When reheating, I suggest thawing in the fridge overnight, then warming gently on the stovetop. If you’re reheating from frozen, give it a little extra time, stirring occasionally to prevent sticking.
A quick tip: For that fresh, cheesy crust again, sprinkle some extra cheese on top and bake for 10 minutes at 375°F, or use your broiler for a quick melt. Nothing beats a freshly baked cheesy topping!
Frequently Asked Questions
Final Thoughts
If you’re looking for a cozy, satisfying meal that hits all the right notes — cheesy, savory, wholesome, and fast — then this lasagna soup is your new best friend. I’ve made it so many times I’ve lost track, and every single batch turns out warm, inviting, and downright addictive. It’s the kind of dish that makes you feel like a super-home cook, even if you’re in your pajamas. Plus, it’s a real crowd-pleaser, whether you’re feeding a hungry family or just pampering yourself with a little comfort in a bowl. I love experimenting with different cheeses, adding greens, or even sneaking in some roasted vegetables — because that’s the beauty of this recipe: it’s completely adaptable. I hope you try it and fall in love as much as my family and I have. Happy cooking, and I’d love to hear how yours turns out or if you add your own special twist!
lasagna soup
Ingredients
Main Ingredients
- 1 pound hot Italian sausage
- 1 pound ground beef
- 2 cups chopped small onions
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 29 ounces diced tomatoes with garlic
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 8 ounces mafalda pasta
- 8 ounces ricotta cheese
- 2 ounces Parmesan cheese
- 2 ounces shredded mozzarella cheese
Instructions
Preparation Steps
- In a large pot, cook sausage and ground beef until browned. Add onions and garlic, cooking until soft. Stir in Italian seasoning and red pepper flakes.
- Add tomato paste, diced tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Stir cooked pasta into the soup. In a small bowl, mix ricotta, Parmesan, and mozzarella cheeses.
- Serve hot with a scoop of cheese mixture on top.
