Name: You’ve Gotta Try This Cozy Lasagna Soup I’ve Been Making on Repeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef or Italian sausage; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 1 (28-ounce) can crushed tomatoes; 4 cups chicken or beef broth; 8 ounces lasagna noodles, broken into pieces; 1/2 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil or parsley, for garnish (optional)

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I swear, this Lasagna Soup came into my life on a chilly evening when I couldn’t decide between making a big pot of soup or baking a full lasagna—and now I honestly crave it more than either of those on their own. It has everything we love: savory ground meat, melty cheese, pasta, and that cozy tomato-rich broth that just hits right. And the best part? Way less fuss than making a traditional lasagna.

Why You’ll Love This Recipe

It’s basically all the comfort of lasagna, in one big bowl—and you don’t need to layer anything or turn on your oven. It’s super customizable depending on what you have on hand (or what your kids will eat), and it’s freezer-friendly too. The way the cheesy dollop melts into the hot soup is honestly enough to make you pause and savor every bite.

Ingredients (Just a Peek)

You’ll find all the lasagna must-haves here—ground beef or Italian sausage, crushed tomatoes, garlic, onions, herbs, and some kind of pasta that’ll hold up well in soup. And of course, there’s that cheesy topping: a dreamy mix of ricotta, mozzarella, and Parmesan. Full list of ingredients is down below in the recipe card!

Directions

Brown the Meat

Start by browning your ground beef or sausage in a big soup pot with a little oil. Break it up as it cooks and let it get a bit of that golden brown color—that’s where the flavor lives.

Add Onion, Garlic, and Seasonings

Once the meat’s cooked through, toss in chopped onion and garlic. Sauté them until soft and fragrant, then stir in some dried oregano, basil, salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Pour in the Tomatoes and Broth

Next comes a can of crushed tomatoes and some good chicken or beef broth. Stir everything together and bring it to a gentle simmer. Let it bubble away for 15–20 minutes so the flavors meld.

Add the Pasta

Now throw in your pasta. Broken lasagna noodles work great, but you can really use anything you like. Simmer until the pasta is cooked, about 10–12 minutes.

Mix the Cheese Topping

While the soup’s finishing up, stir together ricotta, shredded mozzarella, and a little Parmesan in a bowl. This will be your cheesy swirl on top.

Serve with a Dollop of Cheese

Ladle the hot soup into bowls and top each one with a spoonful of that cheese mixture. Let it melt right into the soup—it’s heavenly.

Expert Tips and Tricks

If you’re using regular lasagna noodles, break them into pieces before boiling, but be careful not to go too small—no one wants noodle mush. And definitely cook the pasta right in the broth so it soaks up all that flavor. You can also stir in a splash of cream at the end if you want it even richer.

Recipe Variations and Possible Substitutions

You can swap the ground beef for turkey, or go half beef and half sausage for more depth. Want it vegetarian? Use lentils or plant-based crumbles. No ricotta? Try cottage cheese blended until smooth, or just use more shredded mozzarella and Parmesan.

Serving and Pairing Suggestions

Serve this soup with a chunk of crusty garlic bread or a simple green salad dressed with lemony vinaigrette. A glass of red wine doesn’t hurt either. It’s great for weeknight dinners but feels special enough for having friends over.

Storage and Reheating Tips

Lasagna soup stores really well. Keep leftovers in an airtight container in the fridge for up to 4 days. Just know the pasta will continue to soak up some of the broth, so you might want to add a splash of water or broth when reheating. You can also freeze it—just leave out the pasta and cheese topping until you’re ready to serve.

FAQs

Can I make this ahead of time?
Absolutely! It actually tastes even better the next day. Just keep the cheese mixture separate until you’re ready to serve.

What kind of pasta works best?
Broken-up lasagna noodles are classic, but mafalda, rotini, or even shells work really well too.

Can I freeze it?
Yep! I recommend freezing without the pasta so it doesn’t get mushy. Add freshly cooked pasta when you reheat.

Is this spicy?
Not unless you add red pepper flakes—totally optional and adjustable.

Conclusion

Lasagna soup is one of those recipes that feels like a hug in a bowl. It’s cozy, hearty, and hits all those nostalgic Italian-American comfort food notes. And once you make it once, I guarantee you’ll start craving it whenever the weather turns cool. Let me know if you try it—I’d love to hear how you put your spin on it.

You’ve Gotta Try This Cozy Lasagna Soup I’ve Been Making on Repeat

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This Lasagna Soup combines all the comforting flavors of traditional lasagna into a hearty, one-pot meal. With savory ground meat, rich tomato broth, tender pasta, and a creamy cheese topping, it’s the perfect dish for cozy nights.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Instructions

In a large pot, heat olive oil over medium heat. Add ground beef or sausage and cook until browned, breaking it up with a spoon.
Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another minute until fragrant.
Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.
Add broken lasagna noodles to the pot and cook until al dente, about 10–12 minutes.
In a small bowl, combine ricotta, mozzarella, and Parmesan cheeses.
Ladle soup into bowls and top each with a dollop of the cheese mixture. Garnish with fresh basil or parsley, if desired.

Notes

For a spicier soup, use hot Italian sausage or add extra red pepper flakes.
To make it vegetarian, substitute meat with lentils or plant-based crumbles and use vegetable broth.
If preparing ahead, cook the pasta separately and add it when reheating to prevent it from becoming too soft.