Lasagna Soup is the answer to every craving for lasagna on a chilly weeknight, when you want the saucy, cheesy, meaty comfort of the classic dish without layering noodles in a pan. Everything simmers in one Dutch oven: a savory beef and tomato broth, broken lasagna noodles, and a swirl of creamy ricotta-herb topping at the table.
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The magic is in the broth. Crushed tomatoes and a splash of stock thicken into something spoonable, while a pinch of sugar and a Parmesan rind deepen the flavor so it tastes like it cooked all day. Broken lasagna sheets cook right in the liquid, releasing starch that makes the soup silky.
It feeds a family of six generously, freezes beautifully, and tastes even better the next day. Serve it with crusty garlic bread for dunking and watch the pot go empty.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (85/15)
The fat ratio keeps the broth rich without being greasy. Substitute ground Italian sausage for a fennel-spiced twist, or ground turkey for a lighter version.
1 medium yellow onion, diced (about 1 1/2 cups / 200g)
Yellow onion gives the sweetest base once softened. Sweet onion works well; avoid red onion, which turns the broth pinkish.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is essential here. If you only have garlic powder, use 1 teaspoon and add it with the tomatoes instead of sauteing.
2 tbsp tomato paste
Tomato paste adds concentrated depth. Buy it in a tube so you can squeeze out just what you need without waste.
1 can (28 oz / 800g) crushed tomatoes
Crushed tomatoes give body without chunks. Fire-roasted crushed tomatoes add a subtle smoky note if you can find them.
6 cups (1.4L) low-sodium beef broth
Low-sodium lets you control the salt. Chicken broth or a vegetable broth both work; taste and adjust seasoning at the end.
8 oz (225g) lasagna noodles, broken into 1-inch pieces
Regular lasagna sheets break easily by hand. No-boil noodles work too but add 2 extra minutes of simmering.
1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes
Dried herbs bloom in the hot fat. Italian seasoning can replace both herbs in a pinch at the same quantity.
1 cup (250g) whole-milk ricotta
Whole-milk ricotta gives the creamiest topping. Cottage cheese blended smooth is a great high-protein substitute.
1/2 cup (50g) grated Parmesan, plus rind if you have one
A Parmesan rind simmered in the broth is a flavor secret. Pecorino Romano is a sharper swap; skip the rind if unavailable.
1/4 cup chopped fresh basil, plus more for serving
Fresh basil finishes the soup. Frozen basil cubes or 1 teaspoon dried basil stirred in at the end are fine substitutes.
Salt and black pepper to taste
Season in layers as you cook. Kosher salt is easiest to control; add it gradually since the broth reduces.
Tips & Tricks
Break noodles evenly
Snap lasagna sheets into uniform 1-inch pieces so they cook at the same rate and fit neatly on a spoon.
Simmer, don't boil
Keep the broth at a gentle bubble around 200F (93C); a hard boil shreds the noodles and clouds the broth.
Stir the bottom
Noodles sink and stick, so stir every 5 minutes during the pasta simmer to keep them from scorching.
Season at the end
The broth reduces as it simmers, so taste for salt after the noodles are tender, not before.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat a Dutch oven over medium-high heat (about 400F / 205C surface) and add the beef. Cook 6 to 8 minutes, breaking it up, until no pink remains and the edges are deeply browned.
2. Soften the aromatics
Add the onion and cook 4 to 5 minutes until translucent, then stir in the garlic and tomato paste. Cook 1 to 2 minutes until the paste darkens to brick red and smells sweet, not raw.
3. Build the broth
Pour in the crushed tomatoes and beef broth, then add oregano, basil, red pepper flakes, and the Parmesan rind. Stir, scraping up browned bits, and bring to a boil.
4. Simmer the base
Reduce heat to medium-low and simmer uncovered 10 minutes, until the broth thickens slightly and a spoon dragged across the bottom leaves a brief trail.
5. Cook the noodles
Stir in the broken lasagna noodles and simmer 12 to 14 minutes, stirring every few minutes, until al dente. The noodles should be tender with a slight bite at the center.
6. Mix the ricotta topping
While the pasta cooks, stir together ricotta, half the Parmesan, and a pinch of salt and pepper in a small bowl until smooth and spreadable.
7. Finish and season
Remove the Parmesan rind, stir in the fresh basil, then taste and adjust salt and pepper. The broth should taste bright, savory, and rich.
8. Serve with the swirl
Ladle into bowls and top each with a dollop of ricotta mixture and remaining Parmesan. Serve immediately while the cheese melts into ribbons.
Delicious Variations
Spicy Sausage Version
Swap the beef for hot Italian sausage and add an extra pinch of red pepper flakes for a fiery bowl.
Vegetarian Mushroom
Replace the beef with 12 oz cremini mushrooms and use vegetable broth for a meaty, plant-based soup.
Creamy Vodka Style
Stir 1/4 cup heavy cream and 2 tablespoons vodka into the broth before adding noodles for a pink, silky twist.
How to Store Lasagna Soup
Refrigerator
Store cooled soup in an airtight container up to 4 days. The noodles will absorb broth, so add a splash of stock when reheating.
Freezer
Freeze the soup base without noodles or ricotta up to 3 months in portioned containers. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F / 150C) for 5 to 7 minutes, stirring, until steaming. Add broth or water to loosen.
Frequently Asked Questions
Q: Can I use regular lasagna noodles in lasagna soup?
Yes, regular lasagna noodles work perfectly when broken into 1-inch pieces. No-boil noodles also work but need about 2 extra minutes of simmering and a bit more broth.
Q: How do I keep the noodles from getting mushy in lasagna soup?
Cook the noodles just to al dente and store them separately if you plan on leftovers. The noodles continue absorbing broth as the soup sits, so keeping them apart keeps them firm.
Q: Can I make lasagna soup in a slow cooker?
Yes, brown the beef and soften the onions first, then add everything except the noodles and ricotta to the slow cooker. Cook on low 4 to 6 hours, adding noodles in the last 30 minutes.
Q: What do you serve with lasagna soup?
Crusty garlic bread or a simple green salad are the classic pairings. Both soak up the rich tomato broth and balance the cheesy topping.
Q: Is lasagna soup gluten-free?
It can be made gluten-free by using gluten-free lasagna noodles and gluten-free broth. Check the labels carefully, since pasta and broth are the two common sources of hidden gluten.
Grab your Dutch oven and make this Lasagna Soup tonight. Snap a photo of that creamy ricotta swirl and tag me so I can see your cozy bowl.
Lasagna Soup
Lasagna Soup delivers all the cozy layers of lasagna in one pot with rich tomato broth, tender noodles, and a creamy ricotta topping.
🧂 Ingredients
- 1 lb (450g) ground beef (85/15)
- 1 medium yellow onion, diced (about 1 1/2 cups / 200g)
- 4 garlic cloves, minced (about 1 tbsp)
- 2 tbsp tomato paste
- 1 can (28 oz / 800g) crushed tomatoes
- 6 cups (1.4L) low-sodium beef broth
- 8 oz (225g) lasagna noodles, broken into 1-inch pieces
- 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes
- 1 cup (250g) whole-milk ricotta
- 1/2 cup (50g) grated Parmesan, plus rind if you have one
- 1/4 cup chopped fresh basil, plus more for serving
- Salt and black pepper to taste
📋 Instructions
- 1Brown the beef — Heat a Dutch oven over medium-high heat (about 400F / 205C surface) and add the beef. Cook 6 to 8 minutes, breaking it up, until no pink remains and the edges are deeply browned.
- 2Soften the aromatics — Add the onion and cook 4 to 5 minutes until translucent, then stir in the garlic and tomato paste. Cook 1 to 2 minutes until the paste darkens to brick red and smells sweet, not raw.
- 3Build the broth — Pour in the crushed tomatoes and beef broth, then add oregano, basil, red pepper flakes, and the Parmesan rind. Stir, scraping up browned bits, and bring to a boil.
- 4Simmer the base — Reduce heat to medium-low and simmer uncovered 10 minutes, until the broth thickens slightly and a spoon dragged across the bottom leaves a brief trail.
- 5Cook the noodles — Stir in the broken lasagna noodles and simmer 12 to 14 minutes, stirring every few minutes, until al dente. The noodles should be tender with a slight bite at the center.
- 6Mix the ricotta topping — While the pasta cooks, stir together ricotta, half the Parmesan, and a pinch of salt and pepper in a small bowl until smooth and spreadable.
- 7Finish and season — Remove the Parmesan rind, stir in the fresh basil, then taste and adjust salt and pepper. The broth should taste bright, savory, and rich.
- 8Serve with the swirl — Ladle into bowls and top each with a dollop of ricotta mixture and remaining Parmesan. Serve immediately while the cheese melts into ribbons.
