Easy Lasagna Soup Recipe : One-Pot Comfort Food

Name: Easy Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 lb ground beef (or Italian sausage, turkey, or plant-based protein); ½ cup minced onion; 2 tablespoons minced garlic (about 6 cloves); 28 oz crushed tomatoes (low or no sodium); 1 bay leaf; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 teaspoon dried oregano; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); 4 cups low sodium beef broth (or chicken/vegetable broth); 2 cups water; 2 cups reginetti pasta or broken lasagna noodles (about 5 oz); For Serving:; ¼ cup ricotta cheese (optional); ¼ cup grated parmesan cheese (optional)

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I still remember the first lasagna I ever made. I spent hours layering noodles, ricotta, and sauce in a heavy dish that left my tiny kitchen looking like a disaster zone. It tasted great, sure, but the cleanup? Brutal. I swore I wouldn’t attempt it again on a weeknight.

That’s why the first time I saw lasagna soup trending on social media, I was intrigued. Could a soup really deliver the same comfort without all the work? I broke a few lasagna noodles into a simmering pot of tomato broth, swirled in ricotta, and sprinkled parmesan on top. One spoonful in, and I was hooked. It wasn’t just good it was everything I loved about lasagna, only easier, lighter, and weeknight-friendly.

And that’s the magic of lasagna soup. It gives you the bubbling cheese, garlicky sauce, and cozy nostalgia of lasagna, but in one pot and under an hour. It’s endlessly flexible too use whatever pasta you’ve got, swap in turkey or lentils, or go dairy-free with cashew ricotta. No matter how you spin it, you still get that comforting “lasagna hug in a bowl.”

So if you’ve ever craved lasagna but groaned at the idea of layering noodles, lasagna soup is your shortcut to comfort without the chaos.

Why You’ll Love Lasagna Soup

The first time you taste lasagna soup, you realize it’s not just a shortcut it’s a clever reimagining. You get everything you love about lasagna (the rich sauce, the creamy cheese, the hearty pasta) without waiting an hour for it to come out of the oven. It’s a dish that somehow manages to feel indulgent and practical at the same time.

One of the biggest wins? It’s a true one-pot recipe. That means fewer dirty dishes staring at you after dinner, and more time to actually sit and enjoy your meal. Families love it because it’s easy to scale up for a crowd, but it also works beautifully as a meal-prep staple. Make a batch on Sunday, and you’ve got cozy, heat-and-eat lunches or dinners ready to go all week long.

And let’s talk flexibility because not everyone at the table eats the same way. This lasagna soup can be whatever you need it to be: vegetarian with lentils or mushrooms, protein-packed with turkey or chicken sausage, dairy-free with a swirl of cashew ricotta.

At the end of the day, though, it all comes back to flavor. The soup is layered (pun intended) with garlic, oregano, and basil, and finished with that signature cheesy topping that makes every spoonful feel like comfort food. It’s craveable in the best way, and once you try it, you’ll wonder why you ever bothered with the oven version on a Tuesday night. if you are craving for another fall soup recipes, try this loaded potato soup.

Key Ingredients & Substitutions for Lasagna Soup

Lasagna soup might be simple to throw together, but each ingredient plays its part in creating that cozy, lasagna-like flavor. The best part? Almost everything on the list is flexible, so you can adapt the recipe to fit your pantry or your diet.

Pasta

The heart of this recipe is pasta, and you’ve got options. Broken lasagna sheets keep the soup playful and rustic, but short pasta shapes like reginetti, rotini, or penne soak up the broth just as well. If you’re gluten-free, swap in your favorite GF pasta just remember to slightly undercook it, since it continues softening in the hot broth.

Protein Choices

Ground beef is the classic, giving the soup a rich depth. But Italian sausage adds extra flavor without much extra work, and leaner turkey or chicken makes it lighter. For a vegetarian or vegan spin, try lentils, mushrooms, or plant-based meat crumbles they absorb the sauce beautifully.

Tomato Base & Broth

Crushed tomatoes and tomato paste bring the signature lasagna tang, while a splash of marinara can add a touch of sweetness or spice depending on the brand. Beef broth makes the flavor robust, but chicken or vegetable broth works if you prefer something lighter or vegetarian. A bay leaf simmered in the pot is a small step that makes the soup taste like it’s been cooking all day.

Aromatics & Seasoning

The onion and garlic are non-negotiable (sorry, there’s no shortcut here they make the base shine). A mix of basil, oregano, parsley, and fennel seeds gives that unmistakable Italian comfort-food vibe. Add a pinch of red pepper flakes if you like heat, or leave them out for a family-friendly bowl.

Cheese & Toppings

Here’s where lasagna soup earns its “comfort food” crown. A dollop of ricotta stirred into each serving makes it creamy, while parmesan adds salty sharpness and mozzarella gives you that gooey, melty pull. Don’t do dairy? Cashew ricotta or dairy-free mozzarella melt-ins make excellent stand-ins.

Bonus Veggies

While not in the original recipe, spinach, kale, mushrooms, or zucchini are great stir-ins to bulk up the nutrition. They blend right into the broth, making it easier to sneak in extra veggies without changing the cozy flavor profile.

Step-by-Step Instructions (How to Make Lasagna Soup)

Making lasagna soup isn’t complicated, but a few smart moves will make the difference between just okay and absolutely crave-worthy. Below, I’ve broken it down for the stovetop, Instant Pot, and slow cooker so you can pick the method that works best for your kitchen and schedule.

Stovetop Method (Recommended)

Sauté the meat and aromatics. Heat olive oil in a large pot over medium-high heat. Add ground beef (or your protein of choice) and cook for about 10 minutes, until nicely browned. Stir in onion and garlic, cooking for another 2–3 minutes until fragrant and translucent.
Build the broth. Stir in crushed tomatoes, spices, broth, and water. Drop in a bay leaf. Cover and bring to a boil, stirring occasionally so nothing sticks.
Add the pasta. Once boiling, stir in the raw pasta. Reduce heat to medium and simmer uncovered. Cook for half the time listed on your pasta box.
- 🔑 Pro tip: Slightly undercooking the pasta prevents it from turning mushy. It will finish cooking in the hot soup off the heat.
Finish and serve. Remove the pot from the heat and let it sit uncovered for 5 minutes. Discard the bay leaf. Ladle into bowls and top with ricotta and parmesan before serving.

Instant Pot Method

⚠️ Note: Pasta can be finicky in a pressure cooker, so the stovetop method is still the most reliable.

Set your Instant Pot to Sauté and heat olive oil. Cook the ground beef for about 10 minutes until browned. Stir in onion and garlic; cook 2–3 minutes until softened.
Scrape up any browned bits from the bottom to prevent a burn notice. Stir in crushed tomatoes, broth, spices, and water.
Add pasta on top and press it gently into the liquid (don’t let it sink to the bottom).
Seal the Instant Pot and cook on High Pressure for 2 minutes. Quick release when done.
Discard the bay leaf, ladle into bowls, and top with cheese.

Slow Cooker (Crockpot) Method

⚠️ Note: The pasta can easily overcook in a slow cooker. Many people prefer cooking it separately and adding it just before serving.

Remove bay leaf and serve hot, topping each bowl with ricotta and parmesan.

In a skillet, heat olive oil and brown the beef for 10 minutes. Add onion and garlic, sautéing for 2–3 minutes. Transfer to the slow cooker.

Add tomatoes, broth, spices, and water. Stir well. Cover and cook on Low for 6–8 hours (or High for 3–4 hours).

In the last hour of cooking, stir in the pasta. Cook until just tender (or cook pasta separately on the stovetop and stir in right before serving to avoid overcooking).

Variations and Customizations for Lasagna Soup

One of the best things about lasagna soup is that it’s more of a formula than a fixed recipe. Once you’ve got the base a rich tomato broth, pasta, protein, and cheese you can bend it in all sorts of directions. Below are some of my favorite ways to customize it, whether you’re cooking for dietary needs, chasing extra protein, or just in the mood for something different.

Vegan & Vegetarian Versions

Protein swaps: Replace beef with lentils, crumbled tofu, or plant-based sausage. Mushrooms also work beautifully, adding a meaty texture and umami.
Cheese swaps: Cashew ricotta, almond ricotta, or dairy-free mozzarella shreds all melt nicely into the soup. A sprinkle of nutritional yeast adds a cheesy flavor boost.
Broth base: Stick with vegetable broth to keep the recipe fully plant-based.

Gluten-Free Options

Pasta: Gluten-free lasagna sheets, rotini, or penne work, but keep an eye on the cooking time they soften quickly. I recommend slightly undercooking them, then letting them finish in the hot soup.
Tip: Some GF pastas release more starch, so if your broth gets cloudy, just add a splash of extra stock before serving.

High-Protein / Macro-Friendly

Swap ground beef for lean ground turkey or chicken.
Stir in cottage cheese instead of ricotta for a lighter, high-protein topping.
Add an extra handful of spinach or kale greens pack nutrition without piling on calories.

Global & Fusion Twists

Southwest Lasagna Soup: Stir in chipotle peppers, corn, and black beans. Garnish with cilantro and a squeeze of lime.
Mediterranean Style: Add roasted eggplant, kalamata olives, and feta. Finish with a drizzle of olive oil.
Tuscan-Inspired: Mix in sun-dried tomatoes, cannellini beans, and kale for a rustic Italian twist.

Meal Prep, Storage, and Freezer Instructions for Lasagna Soup

One of the hidden strengths of lasagna soup is how well it adapts to your schedule. Whether you’re cooking for a busy weeknight, prepping lunches in advance, or stocking the freezer for a future cozy night in, this recipe has you covered.

Meal Prep Tips

If you’re planning ahead, cook the soup base (broth, tomatoes, protein, and seasoning) and hold off on adding pasta until you’re ready to serve. Pasta continues to absorb liquid even after cooking, which can leave leftovers a little too thick. Keeping the noodles separate gives you full control over texture.

Storage in the Fridge

Store cooled soup in an airtight container for 3–4 days.
Reheat gently on the stove or in the microwave. Add a splash of broth or water to loosen it up, since the pasta absorbs liquid as it sits.
Stir in fresh greens (like spinach) when reheating if you want a quick veggie boost.

Freezer Instructions

For best results, freeze the soup without the pasta. Store it in airtight containers or freezer bags for up to 2–3 months.
When reheating, cook a fresh batch of pasta and stir it into the hot soup before serving. This keeps the noodles tender instead of mushy.

Quick Reference Table

Storage Method	How Long It Lasts	Pro Tip
Fridge (with pasta)	3–4 days	Add extra broth when reheating
Fridge (without pasta)	4–5 days	Cook pasta fresh before serving
Freezer (without pasta)	2–3 months	Portion before freezing for easy lunches

Lasagna Soup FAQ

Even though lasagna soup is straightforward, certain questions pop up again and again. Here are the most common ones, with practical answers to keep your pot of soup cozy (and frustration-free).

Can I use different pasta shapes?

Yes! Broken lasagna noodles are fun and rustic, but any short pasta works. Rotini, penne, bowties, or even shells all hold up well. Just keep an eye on cooking times some shapes soften faster than others.

How do I make lasagna soup vegetarian or vegan?

It’s easy: swap the beef for lentils, mushrooms, or plant-based crumbles, and use vegetable broth instead of beef. For the cheesy topping, try almond or cashew ricotta, or sprinkle on a dairy-free mozzarella.

Is lasagna soup freezer-friendly?

Yes, but here’s the catch: pasta doesn’t freeze well in broth. If you want to freeze it, make the base without pasta, then cook fresh noodles when you reheat. The soup itself freezes beautifully for up to 3 months.

How do I avoid mushy noodles?

Two tricks: (1) slightly undercook the pasta before taking the pot off the heat, and (2) if you’re planning for leftovers, cook the pasta separately and stir it into individual servings.

What are the best cheese swaps for allergies or diets?

Ricotta can be replaced with cottage cheese (higher protein, lighter), mascarpone (silkier), or a vegan ricotta if you’re dairy-free. Parmesan can be swapped with nutritional yeast for a nutty, cheesy hit without dairy.

Can I make lasagna soup in a slow cooker or Instant Pot?

Yes but the stovetop is the most reliable method. Pasta can get mushy in both the slow cooker and Instant Pot if you’re not careful. If you use those methods, consider cooking the pasta separately and stirring it in at the end.

How do I thicken or thin the soup?

If your soup feels too thick, add a splash of broth or water when reheating. To thicken it, let it simmer uncovered a bit longer, or stir in extra cheese at the end for a creamy finish.

Ingredient Swaps & Nutrition Comparison

One of the smartest ways to make lasagna soup “yours” is by choosing the proteins, cheeses, noodles, and broth that best fit your taste, diet, and budget. To make the decision easier, here’s a quick comparison of common swaps and how they stack up nutritionally.

Ingredient	Calories (per serving)	Protein	Carbs	Fat	Allergens	Cost Notes
Ground Beef (85/15)	~280	24g	0g	20g	None	Mid-range
Ground Turkey (93/7)	~170	22g	0g	9g	None	Budget-friendly
Lentils (1 cup, cooked)	~230	18g	40g	1g	None	Very cheap
Ricotta Cheese (¼ cup)	~110	6g	2g	7g	Dairy	Moderate
Cottage Cheese (¼ cup)	~80	11g	3g	2g	Dairy	Budget-friendly
Dairy-Free Ricotta (¼ cup)	~90	4g	3g	6g	Nuts (often)	Higher cost
Regular Lasagna Noodles (2 oz)	~200	7g	42g	1g	Wheat	Budget-friendly
Gluten-Free Pasta (2 oz)	~210	5g	45g	2g	Varies	Higher cost
Zucchini Ribbons (2 cups)	~60	2g	8g	0g	None	Low cost
Beef Broth (1 cup)	~15	1g	0g	0g	None	Low cost
Vegetable Broth (1 cup)	~10	0g	2g	0g	None	Low cost

Values are approximate and will vary by brand.

How to Use This Table

Want a lighter soup? Choose turkey + cottage cheese.
Going vegan? Lentils + dairy-free ricotta + veggie broth.
Watching carbs? Try zucchini ribbons instead of noodles.
Cooking on a budget? Lentils and cottage cheese stretch your dollar without sacrificing flavor.

Community Tips, Ratings & Reader Photos

One of the best parts about lasagna soup going viral online is seeing how differently everyone makes it. Some people keep it classic with beef and ricotta, while others get creative swapping in chickpeas, stirring in kale, or topping it with burrata (yes, really). Every kitchen has its own spin, and that’s what makes this dish so fun.

This recipe has already been tested by thousands of home cooks, and it consistently earns glowing reviews for flavor and flexibility. One reader mentioned that her picky kids “actually asked for seconds, which never happens with soup.” Another shared that she batch-cooked it for her meal prep group and froze half and it reheated perfectly when she added fresh pasta later.

👉 Your turn: I’d love to see how you make this recipe your own. Snap a photo of your bowl, post it on Instagram or Pinterest, and tag it with #LasagnaSoup so the community can see your version.

Optional Poll (Get Involved!)

Which version are you most excited to try?

Classic beef + ricotta
Vegetarian with lentils
Gluten-free with zucchini ribbons
Spicy Southwest fusion

What to Serve With Lasagna Soup

Lasagna soup is hearty enough to be the star of dinner, but pairing it with the right sides, drinks, or desserts can turn a weeknight meal into a restaurant-worthy spread. Think of it like a mini Italian feast without the heavy lifting.

Side Dishes

Garlic Bread: Crisp, buttery, and perfect for soaking up that rich tomato broth. If you’re feeling fancy, try garlic knots or focaccia.
Simple Salad: A fresh side balances the richness of the soup. Caesar salad brings that creamy crunch, while a classic Italian vinaigrette keeps things light.

Drinks

Red Wine: A medium-bodied Chianti or Pinot Noir pairs beautifully with the tomato base and cheese.
Non-Alcoholic Option: Sparkling water with lemon or lime cuts through the richness and keeps things refreshing.

Desserts

Classic Tiramisu: The perfect creamy, coffee-flavored ending to an Italian-inspired meal.
Light Sorbet: A citrus sorbet (like lemon or orange) offers a refreshing finish if you want something lighter.
Panna Cotta: Creamy, elegant, and surprisingly simple to make ahead.

Conclusion: Why This Lasagna Soup Works

At its core, lasagna soup is everything we love about the classic dish the rich tomato broth, the cheesy topping, the comforting pasta just streamlined for real life. It’s cozy enough for Sunday dinner yet quick enough for a Tuesday night, endlessly customizable, and freezer-friendly when you want a backup meal waiting for you.

If you’ve been watching this recipe trend online and wondering if it’s worth the hype, consider this your sign to try it. The one-pot simplicity, the adaptability for every diet, and the sheer comfort factor make it a recipe you’ll come back to again and again.

👉 Now it’s your turn:

If you make this recipe, leave a rating and a comment your feedback helps more people find it.
Share your version on Instagram or Pinterest with #LasagnaSoup so we can feature your bowl.
Try one of the twists (Southwest, Tuscan, Mediterranean) and tell me which one deserves its own recipe post.

And hey, if cozy, family-friendly recipes like this are your vibe, don’t miss out subscribe to the newsletter for a weekly dose of one-pot dinners and trending comfort foods.