You know that feeling when you’re craving lasagna but the thought of layering, baking, and waiting seems like too much for a weeknight? Yeah, me too. That’s exactly where this lasagna soup recipe comes to the rescue. It’s got all the rich, hearty flavors of traditional lasagna, but without the extra fuss—and the best part? You can have it ready in less than an hour. Honestly, I’ve made this recipe so many times that it feels like a big, warm hug in a bowl.
You can find the recipe in printable form at the end of the article 🙂
A Little Backstory – Lasagna Soup Recipe
I remember the first time I made this soup, I was actually in the middle of a chaotic week (you know, the kind where you’re juggling a million things and still want a homemade meal?). I was craving comfort food, but no way was I going to spend an hour layering noodles and waiting for it to bake.
So, lasagna soup happened. Since then, it’s become one of my go-to meals for busy nights, and even my family asks for it regularly.
What You’ll Need (And a Few Personal Touches)
To create this cozy, soul-warming soup, you’ll need:
- 1 lb ground beef or Italian sausage (I love mixing both for that extra depth of flavor)
- 1 onion, diced (My kitchen always smells like home when onions hit the pan!)
- 3 garlic cloves, minced
- 4 cups beef broth (or chicken broth if you want a lighter touch)
- 2 cups marinara sauce (Go with your favorite brand here. Trust me, it makes a difference)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning (Sometimes I get a little wild and mix in some extra basil and thyme)
- 1/2 tsp red pepper flakes (Optional, but if you’re like me and love a little kick, go for it)
- 8 oz lasagna noodles, broken into pieces (Yes, breaking lasagna noodles can be oddly satisfying)
- 1/2 cup ricotta cheese (Because what’s lasagna without ricotta?)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
- Olive oil for sautéing
How to Make It (Without Losing Your Mind)
I’m all about simplicity, especially during the week. So here’s how to pull this together:
- Brown the Meat & Sauté the Veggies
Heat up a big pot with a drizzle of olive oil. Toss in the ground beef or sausage and cook until it’s browned and crumbled. I usually remove the excess fat at this point, but that’s totally up to you. Next, throw in the diced onion and let it soften for a few minutes, followed by the garlic. If you’re anything like me, you’ll love that garlicky aroma filling the kitchen. - Add the Broth, Tomatoes, & Seasonings
Pour in the beef broth, marinara sauce, and diced tomatoes. Stir in the Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper. Bring it all to a gentle boil, then reduce the heat and let it simmer while the flavors do their thing. - Cook the Noodles
Break those lasagna noodles into bite-sized pieces and toss them into the pot. Stir frequently, making sure they don’t stick. After about 10-12 minutes, they should be perfectly al dente. - Get Cheesy
Lower the heat and stir in the ricotta, followed by the mozzarella and Parmesan. Watch as the cheeses melt into the soup, giving it that creamy, irresistible texture. - Serve with Love
Ladle the soup into bowls, garnish with fresh basil or parsley, and maybe an extra sprinkle of Parmesan. Oh, and don’t forget the crusty bread—perfect for soaking up all that delicious broth.
Why You’ll Fall in Love with This Lasagna Soup Recipe
- One-Pot Magic: No need to juggle multiple pans, meaning less clean-up and more time to enjoy your meal.
- Cozy & Comforting: It’s lasagna, but in a warm, slurpable soup form. Need I say more?
- Customizable: Swap the beef for turkey or make it veggie-friendly with mushrooms or zucchini.
- Leftovers Are Even Better: Trust me, this soup tastes amazing the next day. Just reheat, and you’ve got an easy lunch ready to go.
A Few Tips From My Kitchen – Lasagna Soup Recipe
- Watch those noodles: They can get mushy if left too long, so keep an eye on them.
- Use a marinara sauce you love: The sauce carries so much of the flavor, so it’s worth picking a good one.
- Feeling indulgent? Stir in a splash of heavy cream for extra creaminess.
FAQs (Because I Know You’re Wondering)
- Can I make this in a slow cooker? Yes! Just brown the meat and sauté the veggies first, then transfer everything except the noodles and cheese to your slow cooker. Cook on low for 6-8 hours, add the noodles in the last 30 minutes, and stir in the cheese before serving.
- Can I freeze it? Absolutely, but I recommend freezing without the noodles. When you’re ready to enjoy it, reheat the soup and add freshly cooked noodles and cheese.
- What if I don’t have lasagna noodles? No problem! You can use penne, rigatoni, or any short pasta.
Over to You! – Lasagna Soup Recipe
Have you tried lasagna soup before? If not, now’s the time! I’d love to hear how yours turns out—did you add any twists or swap out ingredients? Drop a comment below, and let’s chat. And hey, don’t forget the garlic bread!
Ingredients
- 1 lb ground beef or Italian sausage (I love mixing both for that extra depth of flavor)
- 1 onion, diced (My kitchen always smells like home when onions hit the pan!)
- 3 garlic cloves, minced
- 4 cups beef broth (or chicken broth if you want a lighter touch)
- 2 cups marinara sauce (Go with your favorite brand here. Trust me, it makes a difference)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning (Sometimes I get a little wild and mix in some extra basil and thyme)
- 1/2 tsp red pepper flakes (Optional, but if you’re like me and love a little kick, go for it)
- 8 oz lasagna noodles, broken into pieces (Yes, breaking lasagna noodles can be oddly satisfying)
- 1/2 cup ricotta cheese (Because what’s lasagna without ricotta?)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Notes
- Watch those noodles: They can get mushy if left too long, so keep an eye on them.
- Use a marinara sauce you love: The sauce carries so much of the flavor, so it’s worth picking a good one.
- Feeling indulgent? Stir in a splash of heavy cream for extra creaminess.
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