Lasagna Soup
This lasagna soup delivers all the rich, cozy flavors of classic lasagna in an easy one-pot meal. Made with savory ground meat, tender pasta, tomato broth, and creamy ricotta and mozzarella, it’s perfect for busy weeknights, meal prep, and cold-weather comfort.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- 4 –5 cups beef or chicken broth low sodium
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 8 –10 lasagna noodles broken into bite-sized pieces
- Cheese Toppings
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground meat and cook until browned, breaking it up as it cooks.
- Stir in the onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes if using.
- Bring the soup to a gentle boil.
- Add broken lasagna noodles, reduce heat, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot topped with ricotta, mozzarella, and Parmesan cheese.
Notes
- Do not overcook the pasta—it will continue to soften as the soup rests.
- Keep cheese as a topping rather than stirring it into the pot to avoid clumping.
- For best leftovers, store soup and pasta separately if possible.