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.

Easy Lasagna Soup Recipe : One-Pot Comfort Food

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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Instructions

Sauté: In a large pot, heat olive oil over medium-high. Add ground beef and cook ~10 minutes until browned. Stir in onion and garlic; cook 2–3 minutes until softened.
Simmer: Add crushed tomatoes, broth, water, bay leaf, and seasonings. Stir, cover, and bring to a boil.
Cook Pasta: Stir in pasta, reduce to medium heat, and cook uncovered for half the pasta package time. Under-cook slightly pasta will finish cooking off-heat.
Rest & Serve: Remove from heat, let rest 5 minutes. Discard bay leaf. Ladle into bowls and top with ricotta and parmesan.

Instant Pot & Slow Cooker variations available in full post.

Notes

Make-Ahead: Cook the soup base without pasta, then add fresh pasta when reheating.
Storage: Refrigerate 3–4 days or freeze (without pasta) for up to 3 months.
Vegan Swap: Use lentils or plant protein + dairy-free cheese.
Gluten-Free: Use GF pasta, adjusting cook time as needed.

Author: Soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Soup
Method: Stovetop (Instant Pot & Slow Cooker variations included)
Cuisine: Italian-Inspired
Diet: Vegetarian

Nutrition

Serving Size: 2.5 cups
Calories: 350
Sugar: 7g
Sodium: 680mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 25g
Cholesterol: 55mg