Oh my goodness, you guys – have I got the perfect cozy recipe for you! There’s nothing quite like a steaming bowl of lasagna soup on a chilly evening. It’s all those wonderful lasagna flavors we love, but so much easier to make when you’re short on time (or energy!).

This recipe became my go-to during those crazy winter nights when my kids had back-to-back hockey practices. I’d throw everything in one pot, and by the time we got home, our whole house would smell like an Italian grandmother’s kitchen. The best part? Even my picky eaters would come running when they smelled that rich tomato broth with melty cheese.

After testing this recipe more times than I can count (sometimes accidentally – my family keeps requesting it!), I’ve perfected the balance between that classic lasagna taste and soup comfort. It’s hearty enough to be a meal on its own, especially with a hunk of crusty bread for dipping. Trust me, once you try this, you’ll understand why it’s become my most requested cold-weather recipe!

Why You’ll Love This Lasagna Soup

Let me count the ways this soup will become your new favorite:

• One-pot wonder: Minimal cleanup means more time to enjoy that second bowl (no judgment here!)
• Weeknight lifesaver: Ready in under 30 minutes – faster than baking a traditional lasagna
• Comfort in a bowl: All the rich, cheesy goodness of lasagna without the layering work
• Kid-approved: Even my picky eaters gobble this up (and don’t notice the extra veggies I sneak in)

Seriously, what’s not to love? It’s like getting a warm hug from your favorite Italian restaurant!

Lasagna Soup Ingredients

Here’s everything you’ll need to make this cozy masterpiece (and yes, I’ve included my favorite brands where it really matters!):

• 1 lb ground beef – I use 85% lean for the best flavor
• 1 onion, diced – Yellow onions work great here
• 3 cloves garlic, minced – Fresh is best, but 1 tsp jarred works in a pinch
• 1 (28 oz) can crushed tomatoes – San Marzano if you’re feeling fancy
• 4 cups chicken broth – Low-sodium so you can control the salt
• 2 tsp Italian seasoning – My secret? Add an extra pinch!
• 1 tsp salt – Plus more to taste
• 1/2 tsp black pepper – Freshly ground if you have it
• 8 lasagna noodles, broken into pieces – About 1-inch chunks
• 1/2 cup ricotta cheese – Whole milk for creaminess
• 1/2 cup shredded mozzarella cheese – The meltier the better
• 2 tbsp chopped fresh basil – For that perfect finishing touch

Ingredient Notes

Don’t stress if you need to make swaps! Ground turkey works beautifully for a lighter version. For gluten-free, use your favorite GF lasagna noodles – just check cooking times. No Italian seasoning? Mix 1 tsp each dried oregano and basil with 1/2 tsp rosemary. And if you’re out of fresh basil, 1 tsp dried stirred into the soup works too (just skip the garnish).

How to Make Lasagna Soup

Okay, let’s get cooking! This comes together so easily – even on my most chaotic weeknights. Here’s exactly how I make it:

1. Brown that beef! Grab your favorite big pot and cook the ground beef over medium heat until it’s nicely browned (about 5 minutes). Drain any excess grease if needed – I usually leave about a tablespoon for flavor.
2. Add the aromatics. Toss in your diced onion and minced garlic. Cook until the onion turns translucent and your kitchen smells amazing (3-4 minutes). This is when my kids always come wandering in asking “What’s for dinner?”
3. Build the broth. Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Give it a good stir and bring everything to a lively boil.
4. Simmer for flavor. Reduce heat to low and let it bubble gently for 15 minutes. This is when all those wonderful flavors really get to know each other!
5. Noodle time! Add your broken lasagna noodles and cook until they’re tender (about 10 minutes). Stir occasionally so nothing sticks.
6. Cheese, please! Ladle into bowls and top with dollops of ricotta, a sprinkle of mozzarella, and fresh basil. The cheese will melt beautifully into the hot soup.

Pro Tips for Perfect Lasagna Soup

Noodle hack: Break noodles into small, uneven pieces – they cook faster and give every spoonful the perfect bite. Storage tip: This soup thickens as it sits – just add a splash of broth when reheating. It keeps beautifully in the fridge for 3 days (if it lasts that long!).

Lasagna Soup Variations

One of my favorite things about this recipe? How easily you can switch it up! Here are my go-to twists when I’m feeling creative:

• Veggie boost: Stir in 2 cups fresh spinach or sliced mushrooms during the last 5 minutes of cooking
• Spicy kick: Use hot Italian sausage instead of beef and add a pinch of red pepper flakes
• Creamy dreamy: Swirl in 1/4 cup heavy cream at the end for extra richness (my husband’s favorite!)

The best part? You can’t mess it up – it’s lasagna in a bowl, after all!

Serving Suggestions

Oh, let me tell you how we love to serve this soup! A big garlic bread for dipping is non-negotiable in our house – it soaks up that delicious broth perfectly. For something lighter, a simple green salad with balsamic dressing balances the richness beautifully. And don’t skip the garnishes! Extra fresh basil and a sprinkle of Parmesan take each bowl over the top.

Lasagna Soup Storage & Reheating

Here’s the scoop on keeping your lasagna soup delicious for days! Fridge storage: Let it cool completely, then transfer to airtight containers – it’ll stay fresh for 3-4 days. Freezer-friendly: Portion into freezer bags (lay flat to save space) for up to 3 months. My favorite reheating trick? Warm it gently on the stove with a splash of broth to bring back that perfect soupy consistency. The noodles will soften right back up!

Nutritional Information

Just between us – I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl! Remember: Nutrition varies based on your exact ingredients. Per serving estimate: 380 calories, 24g protein, 40g carbs, and 14g fat. Not too shabby for something that tastes this indulgent!

Questions About Lasagna Soup

I get asked about this recipe all the time – here are the answers to the questions that pop up most often!

Can I use oven-ready lasagna noodles? Absolutely! Just break them into smaller pieces and add an extra 5 minutes to the cooking time. They’ll absorb more broth as they cook, so you might need to add a splash more liquid.

How can I make this vegetarian? Easy peasy! Swap the ground beef for plant-based crumbles or lentils, and use vegetable broth instead of chicken. I love adding extra mushrooms for that meaty texture.

Can I make this in a slow cooker? You bet! Brown the meat first, then dump everything except the noodles and cheeses into your crockpot. Cook on low for 6 hours or high for 3, adding noodles during the last 30 minutes. Top with cheese when serving – so cozy!

Rate This Recipe

Did you love this lasagna soup as much as we do? Leave a rating below or tag me on social when you make it – I love seeing your creations!

Hearty 30-Minute Lasagna Soup Your Family Will Crave

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A comforting and flavorful soup that combines the rich taste of lasagna in a bowl.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 8 lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil

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Instructions

1. Brown the ground beef in a large pot over medium heat.
2. Add the onion and garlic, cooking until softened.
3. Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add broken lasagna noodles and cook until tender.
6. Serve hot, topped with ricotta, mozzarella, and fresh basil.

Notes

• You can substitute ground turkey for a lighter option.
• Add spinach or mushrooms for extra vegetables.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 8g
• Sodium: 900mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 60mg

Keywords: lasagna soup, easy dinner, comfort food