Classic Lasagna Soup is like all the best parts of a hearty lasagna in a warm, comforting bowl. You get the rich tomato sauce, tender ground beef, pasta noodles, and gooey melted cheese, all simmered together with herbs and garlic. It’s the kind of soup that feels like a big hug on a chilly day.
I love making this soup because it’s so easy to put together but still tastes like something special. When I’m short on time but want a meal that reminds me of a cozy family dinner, this is my go-to. The layers of flavor—the meaty sauce, the soft noodles, and the cheesy topping—always make everyone smile.
I like to serve it with a sprinkle of fresh basil and a little extra Parmesan cheese on top. Sometimes I add a side of crusty bread to soak up every bit of that delicious broth. It’s one of those recipes that makes you feel right at home and never gets old.
Key Ingredients & Substitutions
Ground beef: I like using lean ground beef (around 85%) so the soup isn’t too greasy. You can swap it for ground turkey or chicken for a lighter option, or use plant-based meat if you prefer.
Lasagna noodles: Breaking the lasagna noodles into bite-sized pieces works great here. If you can’t find them, broken broken lasagna sheets or even broken lasagna-type pasta work well.
Cheeses: Ricotta, mozzarella, and Parmesan add creamy and cheesy layers. If ricotta isn’t your thing, try cream cheese or cottage cheese. For a sharper flavor, add more Parmesan or replace mozzarella with provolone.
Herbs and spices: Dried oregano, basil, thyme, and optional red pepper flakes add classic Italian flavor. Fresh herbs can replace dried if you have them, just use more of the fresh (about 3 times the dried amount).
How Do You Prevent The Noodles From Getting Mushy?
Cooking pasta in soup can be tricky because it keeps soaking up liquid. Here are some tips to prevent mushy noodles:
- Add the broken noodles toward the end of cooking for about 8-10 minutes. This gives them time to cook but not overcook.
- Stir the soup occasionally to avoid noodles sticking together.
- If you plan to store leftovers, cook noodles separately and add them to each bowl when serving.
- Use thicker pasta like lasagna noodles because they hold texture better than thin pasta in soups.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like this because it heats evenly and cooks everything in one place.
- Wooden spoon or tongs – helps stir everything without scratching the pot.
- Measuring spoons and cups – keeps your ingredients just right.
- Cutting board and knife – for chopping onions, garlic, and herbs.
- Serving bowls – perfect for scooping up the hot, cheesy soup.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version. It’s a good change for lighter meals.
- Swap ricotta for cottage cheese or cream cheese if you want a different creamy texture.
- Add cooked spinach or kale to boost greens and add color to your soup.
- For extra flavor, sprinkle red pepper flakes or add chopped fresh herbs like basil or oregano on top before serving.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This classic lasagna soup takes about 10 minutes to prep and around 30 minutes to cook. So, you can have this hearty meal ready in about 40 minutes, perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Brown the Beef and Cook Veggies
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon until it’s nicely browned, about 5-7 minutes. Next, toss in the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic, oregano, basil, thyme, and red pepper flakes (if using), and cook for another minute until fragrant.
2. Simmer the Soup Base
Pour in the crushed tomatoes and beef broth, stirring everything together. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes. This helps all the flavors mingle and deepen.
3. Cook the Noodles and Finish Soup
Add the broken lasagna noodles to the pot and cook until tender, about 8-10 minutes. Taste the soup and season with salt and pepper as you like.
4. Serve and Garnish
Ladle the hot soup into bowls. Add a generous spoonful of ricotta cheese on top, then sprinkle with shredded mozzarella and Parmesan cheese. Finish with a touch of fresh parsley or basil for a lovely, fresh flavor.
5. Enjoy!
Serve your classic lasagna soup warm, and if you like, with some crusty bread on the side for dipping. This cozy meal is sure to satisfy and warm you up!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it before cooking to ensure even browning and to avoid excess liquid in the soup. Thaw overnight in the fridge or use the defrost setting on your microwave.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup as directed but hold off on adding the noodles until just before reheating to prevent them from becoming mushy. Alternatively, store noodles separately and add when serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally. If you kept noodles separate, add them during reheating.
Can I Substitute the Cheese?
Yes! If you don’t have ricotta, cottage cheese or cream cheese work well. Mozzarella can be swapped with provolone or fontina, and Parmesan can be replaced with pecorino for a different flavor twist.
