Homemade Lasagna Soup is like all the best parts of classic lasagna, but in a cozy, comforting bowl of soup! It’s packed with tomato sauce, tender noodles, flavorful ground meat, and melty cheese—just like a lasagna you know and love, but way quicker and easier to enjoy. The mix of herbs and spices gives it that familiar Italian taste that feels just like a warm hug on a chilly day.
I love making this soup on busy weeknights because it doesn’t take forever but still feels like a special meal. One of my favorite little tricks is to top it with a sprinkle of fresh basil and a handful of shredded mozzarella right before serving. It makes the soup feel extra fresh and cheesy, and everyone always asks for seconds. Plus, it’s a fun way to enjoy all the classic lasagna flavors without all the layers and waiting.
This soup is also a great dish to share with friends or family since it’s easy to make in a big pot and keeps everyone coming back for more. Whenever I make Homemade Lasagna Soup, it brings back memories of cozy dinners filled with laughter and love. I like to serve it with garlic bread on the side to soak up every last bit of that delicious tomato broth. It’s simple, warm, and just right for any time you need a little comfort food in your life.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef is classic here, but Italian sausage adds extra flavor with herbs and spices. For a leaner option, try ground turkey or chicken. Plant-based crumbles also work great for a vegetarian twist!
Lasagna noodles: Broken lasagna noodles bring that familiar texture. You can swap in wide egg noodles or even broken penne if you can’t find lasagna pasta. Just adjust cooking time so the pasta doesn’t get mushy.
Cheeses (ricotta, mozzarella, Parmesan): Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan packs sharpness. Cottage cheese is an easy ricotta substitute. If you’re dairy-free, try vegan ricotta and mozzarella options.
Tomato base: Crushed tomatoes and tomato paste create a rich, thick sauce. Use canned diced tomatoes if crushed aren’t available, and add a bit more tomato paste for thickness. Fresh tomatoes can work but need longer cooking to soften.
How Can I Keep the Pasta From Getting Mushy in Lasagna Soup?
Adding noodles directly to the soup can cause them to overcook and get mushy if not timed right. Here’s how I manage it:
- Break noodles before adding, so they cook evenly and fit well in bowls.
- Cook noodles in the soup for just 10-12 minutes until tender but still firm.
- Stir gently and often to prevent noodles from sticking together.
- If you want leftovers, cook noodles separately and add to each bowl when serving—this keeps texture perfect.
- Also, don’t over-salt broth at first; the pasta will absorb salt, so adjust seasoning after noodles are cooked.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon or spatula – helps you stir without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to get your broth, spices, and tomato paste just right.
- Ladle – makes serving soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, more seasoned taste that adds extra depth.
- Mix in chopped spinach or kale for a boost of green and extra nutrition without changing flavors much.
- Stir in sliced mushrooms during cooking for an earthy touch that pairs well with the tomato sauce.
- Add crushed red pepper flakes or a splash of hot sauce if you like a little heat in your soup.
How to Make Homemade Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces broken lasagna noodles (or wide egg noodles)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped (for garnish)
Time You’ll Need:
This recipe takes about 15 minutes to prep and 25 minutes to cook, totaling around 40 minutes. It’s quick enough for a weeknight dinner but still gives you that comforting homemade feel.
Step-by-Step Instructions:
1. Brown the Meat and Cook Aromatics
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned all over. Drain any extra fat to keep the soup from getting greasy. Then add the diced onion and cook for about 5 minutes until it’s soft. Stir in the minced garlic and cook for one more minute until you can smell that wonderful garlicky aroma.
2. Add Tomatoes, Broth, and Seasonings
Pour in the crushed tomatoes, tomato paste, and beef broth. Sprinkle in the dried basil, oregano, thyme, and a pinch of red pepper flakes if you want a little kick. Don’t forget to add salt and pepper to taste. Stir everything together well, then bring the soup to a gentle simmer.
3. Cook the Pasta
Carefully add the broken lasagna noodles to the pot. Let them cook in the simmering soup for about 10-12 minutes, stirring every now and then so the noodles don’t stick to the bottom. You want the pasta tender but not mushy.
4. Serve and Enjoy
Use a ladle to portion the soup into bowls. Top each bowl with a dollop of ricotta, sprinkle on the shredded mozzarella, a little grated Parmesan, and a handful of fresh parsley or basil. Serve it while it’s warm and comforting. If you like, add garlic bread or a fresh side salad to round out the meal.
Can I Use Frozen Ground Meat for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown evenly and prevents it from steaming instead of sautéing.
How Do I Store Leftover Lasagna Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove to avoid overcooking the noodles. You can also freeze the soup for up to 2 months; just keep the pasta separate or add fresh noodles when reheating.
Can I Make This Soup Vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles or use a mix of sautéed mushrooms and lentils for a hearty vegetarian version. Use vegetable broth instead of beef broth to keep it fully vegetarian.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese works well as a creamy alternative. You can also blend cream cheese with a little milk to get a similar texture and mild flavor.