Easy Lasagna Soup

This Easy Lasagna Soup brings all the rich, comforting flavors of classic lasagna into a single pot. I love how hearty it is, packed with ground beef, tender pasta, robust tomatoes, and aromatic herbs. Topped with creamy ricotta and sharp parmesan, it’s everything I want in a cozy weeknight dinner—without the layering and baking.

Why You’ll Love This Recipe

I’m always reaching for this recipe when I want lasagna without the fuss. It’s quick, filling, and deeply satisfying. The best part? Everything comes together in just one pot, making cleanup a breeze. Whether I’m craving Italian comfort or feeding a hungry crowd, this soup hits the spot every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 medium onion, diced

• 4 garlic cloves, minced

• 28 oz crushed tomatoes

• 1 bay leaf

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes

• 4 cups beef broth

• 2 cups water

• 8 oz reginetti pasta (or broken lasagna noodles)

• Ricotta cheese, for serving

• Parmesan cheese, for serving

directions

1. I start by heating the olive oil in a large pot over medium heat, then browning the ground beef until it’s fully cooked.

2. Next, I add the diced onion and minced garlic, sautéing them until soft and fragrant.

3. I stir in the crushed tomatoes, bay leaf, dried herbs, pepper flakes, beef broth, and water. Once it comes to a boil, I lower the heat and let it simmer for about 15 minutes.

4. Then I add the pasta, cooking uncovered until it’s just al dente. I make sure to remove the bay leaf before serving.

5. I ladle the hot soup into bowls and top each one with a generous spoonful of ricotta and a sprinkle of parmesan.

Servings and timing

This recipe serves 6 and comes together in just 45 minutes—10 minutes of prep and 35 minutes of cook time. Each bowl is hearty and filling, making it perfect for lunch or dinner.

Variations

When I want to mix things up, I like swapping the beef for Italian sausage or ground turkey. For a lighter version, I use low-sodium broth and whole wheat noodles. I also enjoy adding spinach or zucchini for a veggie boost. And if I’m cooking for vegetarians, I simply leave out the meat and use veggie broth instead.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. I’ve learned that the pasta keeps better if I cook it separately and add it fresh to each bowl. To reheat, I warm the soup on the stovetop over medium heat or microwave individual portions until hot. This soup also freezes well—I let it cool completely, then freeze it (without the cheese) for up to 3 months.

FAQs

How do I keep the noodles from getting mushy?

I slightly undercook the pasta or cook it separately, especially if I plan to store leftovers. That way, the noodles stay firm when reheated.

Can I make this soup vegetarian?

Yes, I just skip the meat and use vegetable broth. Adding mushrooms or lentils gives it a hearty texture.

What kind of pasta works best?

I usually use reginetti or broken lasagna noodles for the lasagna feel, but any short pasta like fusilli or penne works great.

Can I make this ahead of time?

Absolutely. I often make the soup base in advance and cook the pasta separately, combining them just before serving.

What can I use instead of ricotta?

If I’m out of ricotta, I substitute with cottage cheese or even a dollop of cream cheese. It still gives a creamy, rich finish.

Conclusion

This Easy Lasagna Soup is my go-to when I want something warm, cheesy, and deeply satisfying without spending hours in the kitchen. It delivers big lasagna flavor with a fraction of the effort, and I love how easily I can tweak it to fit what I have on hand. Whether I’m serving it fresh or pulling it from the freezer on a busy night, it never disappoints.