Easy Lasagna Soup
This Easy Lasagna Soup has all the cozy, classic flavors of traditional lasagna—rich tomato sauce, tender noodles, savory meat, and creamy cheese—without the layering, baking, or cleanup. Made in one pot, it’s a hearty, family-friendly dinner that’s perfect for busy weeknights and even better as leftovers.
Ingredients
- Soup Base
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- 6 cups chicken or beef broth
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 8 lasagna noodles broken into bite-size pieces
- Cheese Topping
- ¾ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground meat and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add onion and cook 3–4 minutes, until softened.
- Stir in garlic and cook 30 seconds, until fragrant.
- Add tomato paste and stir until combined.
- Pour in crushed tomatoes and broth.
- Stir in Italian seasoning, salt, and black pepper.
- Bring to a gentle boil, then add broken lasagna noodles.
- Reduce heat and simmer 15–20 minutes, stirring occasionally, until noodles are tender.
- Remove from heat and rest 5 minutes before serving.
Notes
- Stir often so noodles don’t stick to the bottom.
- Noodles absorb liquid as the soup sits—add extra broth when reheating.
- For freezing, make the soup without noodles and add them fresh later.