Lasagna Soup is a delicious twist on the beloved Italian classic, served up in a warm, cozy bowl. I love how it captures all the comfort and richness of traditional lasagna, but without the layering or baking. It’s a one-pot wonder that blends hearty ground beef, tomatoes, savory herbs, and tender pasta in a broth that’s as satisfying as it is easy to make. Topped with creamy ricotta, melty mozzarella, and fresh parsley, this dish is perfect for weeknight dinners or chilly evenings when I want something comforting and quick.
Why You’ll Love This Recipe
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I can make it all in one pot, which means fewer dishes to clean.
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It gives me the same flavors I love in lasagna without the effort of layering and baking.
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I can customize the toppings and ingredients based on what I have.
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It’s great for batch cooking—leftovers taste even better the next day.
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I like how I can serve it with garlic bread, salad, or just as is.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1–2 tablespoons olive oil
1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes (do not drain)
1 (15-ounce) can tomato sauce or tomato puree
3 ounces tomato paste (about ¼ cup)
4 cups chicken broth
1–2 cups water (or more as needed to adjust consistency)
1 tablespoon Italian seasoning
1 teaspoon sea salt (or more to taste)
Black pepper, to taste
8 ounces bowtie pasta (uncooked)
Suggested toppings:
½ cup ricotta cheese
2 ounces mozzarella cheese, shredded (about ½ cup)
¼ cup Parmesan cheese, shaved, shredded, or grated
¼ cup fresh parsley, chopped
Directions
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I start by heating a large soup pot over medium-high heat and add olive oil until it shimmers.
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I sauté the ground beef with the diced onions and minced garlic until the meat is browned. If there’s excess fat, I drain it.
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I stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
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I bring the pot to a boil over high heat.
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Once it boils, I reduce the heat to medium and let it simmer for 10–15 minutes, stirring often until the pasta is tender.
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I adjust the consistency by adding more water or broth if needed.
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I serve it hot, either topping each bowl or mixing in ricotta, mozzarella, Parmesan, and parsley.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I sometimes use ground turkey or Italian sausage instead of ground beef.
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To make it vegetarian, I substitute the meat with mushrooms or lentils and use vegetable broth.
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I swap the bowtie pasta for penne, rotini, or broken lasagna noodles for a fun twist.
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I like adding a pinch of red pepper flakes for some heat.
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For a creamier texture, I stir in a splash of heavy cream just before serving.
Storage/Reheating
Refrigerator:
I store leftovers in an airtight container in the fridge for up to 5 days.
Freezer:
I freeze it in a freezer-safe container for up to 3 months. I always let it cool completely before freezing.
Reheating:
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Microwave: I heat a portion in a microwave-safe bowl for 2–3 minutes, stirring halfway through.
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Stovetop: I reheat over medium heat, stirring often and adding a splash of broth or water if it’s too thick.
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Oven: I bake it in a covered, oven-safe dish at 350°F (175°C) for about 20 minutes.
FAQs
What is Lasagna Soup?
Lasagna soup is a one-pot meal that combines the rich, hearty flavors of lasagna in a comforting, brothy form. I get all the satisfaction of lasagna without needing to bake it.
Can I use ground turkey instead of ground beef?
Yes, I often swap in ground turkey or even chicken for a lighter version of this soup. Italian sausage also works great for extra flavor.
What kind of pasta should I use?
I like bowtie pasta because it holds up well in the broth. But I’ve also used penne, rotini, or broken lasagna noodles depending on what I have.
How do I store leftovers?
I store them in airtight containers and keep them in the fridge for up to 5 days. For longer storage, I freeze the soup and just thaw and reheat when needed.
Can I make it ahead of time?
Yes! I often make a big batch and store the pasta separately to prevent it from getting mushy. Then I just combine them when reheating.
Conclusion
Lasagna Soup brings all the comfort and bold flavors of a classic lasagna into one easy, warming bowl. I love how adaptable it is—whether I’m feeding the family on a busy night or freezing portions for later, it never disappoints. With rich tomato broth, tender pasta, and savory toppings, this recipe is one I keep coming back to.
Print
Lasagna Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
Lasagna Soup is a hearty, one-pot twist on the classic Italian dish, featuring ground beef, tomatoes, savory herbs, and pasta in a rich tomato broth. Topped with creamy ricotta, melty mozzarella, and fresh parsley, it delivers all the comfort of lasagna without the layering or baking.
Ingredients
1–2 tablespoons olive oil
1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes, with juice
1 (15-ounce) can tomato sauce or tomato puree
3 ounces tomato paste (about 1/4 cup)
4 cups chicken broth
1–2 cups water (as needed)
1 tablespoon Italian seasoning
1 teaspoon sea salt (or more to taste)
Black pepper, to taste
8 ounces bowtie pasta (uncooked)
Optional toppings: 1/2 cup ricotta cheese, 2 ounces shredded mozzarella cheese (about 1/2 cup), 1/4 cup Parmesan cheese, 1/4 cup fresh parsley, chopped
Instructions
- Heat a large soup pot over medium-high heat. Add olive oil and heat until shimmering.
- Sauté ground beef, onion, and garlic until the meat is browned. Drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 10–15 minutes, stirring often, until pasta is tender.
- Adjust consistency with additional water or broth as needed.
- Serve hot with ricotta, mozzarella, Parmesan, and parsley either stirred in or sprinkled on top.
Notes
- Substitute ground turkey, chicken, or Italian sausage for ground beef.
- For a vegetarian version, replace meat with mushrooms or lentils and use vegetable broth.
- Use penne, rotini, or broken lasagna noodles in place of bowtie pasta.
- Add red pepper flakes for a spicy kick.
- Stir in heavy cream before serving for a creamier texture.
- For meal prep, store pasta separately to avoid it becoming mushy when reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
