Classic Lasagna Soup is a comforting bowl packed with all the flavors of traditional lasagna but in a cozy, warm soup form. It’s loaded with ground beef, tender noodles, tomato sauce, and melty cheese that makes each spoonful satisfying. You get the rich taste of Italian herbs and garlic, combined with the smoothness of ricotta and mozzarella cheese, making it familiar and delicious.
I love making this soup when I want something hearty yet quicker than putting together a whole lasagna. It feels like a big, warm hug on a cold day, and the cheesy topping always makes me smile. One trick I like is to let the noodles soak up the broth just right so they don’t get too soft but still hold onto all that yummy flavor. It’s like lasagna, but easier to serve and share.
This soup works great for family dinners, casual nights, or even when friends drop by unexpectedly. I sometimes add a little extra parmesan on top and serve it with crusty bread to soak up every last bit. It’s the kind of meal that always brings people together around the table and leaves everyone asking for seconds.
Key Ingredients & Substitutions
Ground beef: This gives the soup its hearty, meaty flavor. You can swap it for ground turkey or Italian sausage for a different twist. For a vegetarian version, use lentils or chopped mushrooms instead.
Tomatoes: Both crushed and diced tomatoes create a thick, flavorful base. If you don’t have crushed tomatoes, blend diced tomatoes slightly to mimic the texture.
Lasagna noodles or bowtie pasta: Breaking pasta into small pieces works best for easy spooning in the soup. Feel free to use any pasta you have on hand, like small shells or penne.
Ricotta and mozzarella cheeses: These cheeses add creaminess and gooey texture. If ricotta isn’t available, cottage cheese works too (blend it for smoothness). Mozzarella can be swapped with provolone or Monterey Jack.
How Do You Prevent the Pasta From Getting Mushy in Lasagna Soup?
The pasta soaking up broth can turn mushy if not timed right. Here’s how to keep it al dente:
- Add the pasta only when the soup is almost done simmering—about 8 to 10 minutes before serving.
- Stir frequently to prevent pasta from sticking to the pot or clumping together.
- If you’re making the soup ahead, cook the pasta separately and add it when reheating to keep it from overcooking in storage.
Following these tips ensures tender pasta with a bit of bite, keeping the soup fresh and delicious bowl after bowl.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it cooks everything evenly and makes cleanup easier.
- Wooden spoon or spatula – perfect for stirring the beef and vegetables without scratching the pot.
- Measuring spoons and cups – helpful for keeping ingredients precise, especially with spices and cheeses.
- Knife and cutting board – essential for chopping onion, garlic, spinach, and herbs for fresh flavor.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, richer flavor.
- Add sautéed mushrooms or bell peppers for extra veggies and texture.
- Stir in a splash of red wine or balsamic vinegar to deepen the tomato base.
- Switch out the cheeses—try provolone or asiago for different cheesy notes.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 ounces lasagna noodles or bowtie pasta (farfalle), broken into bite-size pieces
- 1 cup fresh spinach, chopped (optional)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
About 10 minutes to prep and 25 minutes to cook, so roughly 35 minutes total. It’s a quick and satisfying soup that comes together nicely even on busy days.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium heat. Add ground beef and cook it until it’s browned and no longer pink, breaking it apart as it cooks with a spoon.
2. Cook Aromatics:
Add the chopped onion to the pot and sauté for 3 to 4 minutes until soft. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add Tomatoes and Broth:
Pour in the crushed and diced tomatoes along with your broth. Stir everything together well.
4. Season and Simmer:
Add dried basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer uncovered for about 15 minutes to blend the flavors.
5. Cook the Pasta:
Add the broken lasagna noodles or farfalle pasta to the pot. Cook for 8 to 10 minutes until tender but still firm (al dente). Stir occasionally so pasta pieces don’t stick.
6. Add Spinach:
Mix in the chopped fresh spinach and cook for 1 to 2 minutes until just wilted.
7. Serve and Cheese It Up:
Ladle the soup into bowls, adding a dollop of ricotta on top. Sprinkle with shredded mozzarella and Parmesan cheese.
8. Garnish and Enjoy:
Add fresh basil or parsley if you like for a pop of color and fresh flavor. Serve with crusty bread to soak up the delicious broth.
Can I Use Frozen Ground Beef for This Soup?
Yes, just make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave to speed things up.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup fully but wait to add the pasta until reheating to keep it from getting mushy. Store the soup and pasta separately in the fridge for up to 3 days.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try cottage cheese (blend it smooth if you prefer) or cream cheese for a creamy texture. You can also skip it, but ricotta really adds that classic lasagna feel.
How Do I Store Leftovers Properly?
Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if the soup thickens too much.
