Q1: Can I make lasagna soup ahead of time?

A1: Yes! Lasagna soup often tastes even better the next day as the flavors have more time to meld. If you plan to make it ahead, cook the noodles separately just before serving or add them to the soup only a short time before you plan to eat, so they don't get too mushy. Store the cheese topping separately.

Q2: How do I store leftovers?

A2: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it without the cheesy topping for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q3: What kind of noodles should I use?

A3: Regular dried lasagna noodles broken into 1-2 inch pieces work perfectly! You can also use other pasta shapes like penne, rotini, or orecchiette if you prefer, but breaking up the lasagna sheets gives it that authentic feel.

Q4: Can I make this vegetarian?

A4: Absolutely! Simply swap the ground meat for cooked lentils, a plant-based ground meat substitute, or even a mix of finely chopped mushrooms and walnuts. Use vegetable broth instead of chicken broth.

Q5: My soup is too thick/too thin. What do I do?

A5: If your soup is too thick, add a little extra broth or water until it reaches your desired consistency. If it's too thin, let it simmer uncovered for a bit longer to allow some liquid to evaporate, or mash some of the pasta against the side of the pot to release starches and thicken the soup.

Lasagna Soup: 6 Secrets for the Best Bowl

Description

All the cozy layers of classic lasagna transformed into a hearty one-pot soup rich tomato broth seasoned with Italian herbs tender pasta ribbons and a creamy ricotta-mozzarella topping. Weeknight easy crowd-pleasing comfort.

Ingredients

Protein

• 1 lb (450 g) ground beef or Italian sausage (or half and half)

• 1 tsp olive oil (if needed)

Aromatics & Base

• 1 medium onion finely chopped

• 3 cloves garlic minced

• 2 Tbsp tomato paste

• 1 can (28 oz / 800 g) crushed tomatoes

• 6 cups (1.4 L) chicken or vegetable broth

• 1–2 tsp sugar optional (to balance acidity)

Seasoning

• 2 tsp Italian seasoning

• 1 tsp dried oregano

• 1 tsp dried basil (or a handful fresh at the end)

• 1/2–1 tsp red pepper flakes optional

• 1–1 1/4 tsp fine sea salt to taste

• 1/2 tsp black pepper

Pasta

• 8–10 dried lasagna sheets broken into 1–2 inch pieces

(or 8 oz / 225 g mafalda or campanelle)

Cheesy Topping

• 1 cup (240 g) ricotta cheese

• 1 cup (100 g) shredded mozzarella divided

• 1/2 cup (45 g) grated Parmesan plus more to serve

• 1–2 Tbsp milk or cream optional to loosen

• Fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Brown meat: Heat a large pot or Dutch oven over medium heat. Add beef or sausage and cook breaking up until browned. Drain excess fat if needed.

2. Sauté aromatics: Add onion and a pinch of salt. Cook 5–7 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

3. Build sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes broth Italian seasoning oregano basil red pepper flakes sugar if using black pepper and remaining salt. Bring to a boil then reduce to a gentle simmer 20–30 minutes for depth.

4. Cook pasta in soup: Add broken lasagna noodles. Simmer stirring occasionally 10–12 minutes until al dente. If soup thickens too much add a splash of broth or water to loosen.

5. Make cheese mixture: In a bowl combine ricotta 1/2 cup mozzarella Parmesan and a splash of milk to make it creamy. Season with a pinch of salt and pepper.

6. Serve: Ladle soup into bowls. Dollop with ricotta mixture sprinkle remaining mozzarella and extra Parmesan. Top with torn basil or parsley and serve hot with crusty bread.

Notes

Texture control: For a thicker soup simmer uncovered a few extra minutes. For thinner add broth.

Make-ahead: Cook pasta separately and add per-bowl to keep it from softening if storing.

Vegetarian: Swap meat for cooked lentils or plant-based ground and use vegetable broth.

Heat level: Adjust red pepper flakes to taste or omit for kid-friendly bowls.

Storage: Refrigerate 3–4 days. For freezing omit cheese topping and undercook pasta or add fresh pasta after reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (~450 ml)
Calories: 480
Sugar: 9g
Sodium: 980mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg