Let Me Tell You About This Cozy Lasagna Soup

Alright, so I first made this easy lasagna soup honestly because I wanted lasagna but, well, couldn’t quite face the mountain of dishes (and effort) involved. Flashback to a cold Tuesday night: I was in fuzzy socks, fridge nearly empty, and all I wanted was something hearty that didn’t require three saucepans and the patience of a saint. This recipe was born from a combo of laziness and, I’ll admit, a bit of genius. Or stubbornness? You decide. Anyway, now my friends ask for this soup every fall, and it’s become one of those dishes I can throw together with my eyes half-closed (though not recommended for obvious reasons).

Why You’ll Love This Soup (Or, Why I Keep Making It)

I make this when I’m craving lasagna—like, real lasagna—but I don’t want to commit to the oven marathon. My family goes a bit wild for this because it’s got all the comfort of lasagna (cheese, pasta, sauce, the works) without the fuss. It’s also pretty forgiving; once I accidentally added double the garlic, and no one even complained (they just had second helpings). If you’re prone to impatience when you’re hungry, this one’s a life-saver. Plus, if I’m totally honest, it’s the only way I get my teen to eat spinach willingly.

What You’ll Need (And What I Sometimes Swap)

Olive oil: Or honestly, any oil works. I once used butter in a pinch. Tasted a bit richer but nobody minded.
1 onion, diced: Red, yellow—it’s all good. My grandma swore by yellow, but I don’t stress.
3-4 cloves garlic, minced: Or the stuff from the jar if you’re on autopilot.
500g (about 1 pound) ground beef or Italian sausage: Or mix them if you’re feeling wild. I’ve even done turkey and it’s fine.
1 can (400g/14oz) crushed tomatoes: Sometimes I use passata. Once tried with chopped tomatoes, but it needed a blitz with the blender.
4 cups chicken or vegetable broth: Water and a stock cube does the trick if you’re running low.
2 teaspoons Italian seasoning: Or just a big pinch each of oregano, basil, thyme. No stress.
1 teaspoon salt, pepper to taste
8-10 lasagna noodles, broken up: Any flat pasta works. I’ve even used penne when I couldn’t find the noodles (nobody noticed).
1 cup baby spinach (optional): Or kale, or just skip it. Sometimes I sneak in frozen peas too.
1 cup ricotta cheese: Cottage cheese is a decent swap. Slightly different, but still creamy.
Shredded mozzarella & grated parmesan (as much as your heart desires): Or just one if that’s all you’ve got.

How I Actually Make It (With a Few Tangents)

Grab a big pot—like, the biggest you have (I once tried with a small saucepan and pasta went everywhere; not my finest moment). Drizzle in some olive oil, get it hot.
Add the diced onion. Cook till it’s soft and a bit see-through, about 3-4 minutes. Chuck in the garlic. Keep stirring so nothing burns—burnt garlic is just, ugh.
In goes the ground beef (or sausage). Brown it, breaking it up as you go. Don’t stress if it sticks a bit; those crispy bits are flavor gold. Drain off some fat if it’s swimming, but I kinda like a little left for richness.
Add in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Give it a good stir. This is where I usually have a little taste and sometimes add a pinch more salt (or, let’s be honest, a dash of hot sauce if I’m feeling spicy).
Bring to a simmer. Now, toss in your broken lasagna noodles. Don’t worry if some are odd shapes—half the fun is the uneven bits.
Let it simmer (lid mostly on, unless you like your soup thick) for 12-15 minutes or until the pasta’s soft. Give it a stir every now and then so nothing sticks. If it starts looking more like stew, just add a splash of water or extra broth.
Stir in your spinach right at the end. It wilts down super fast. Or, skip it. Up to you.
Ladle into bowls, then pile on ricotta, mozzarella, and parmesan. I go overboard with the cheese. No regrets.

Stuff I Figured Out Along the Way

If you toss the noodles in too early, they get mushy. Or maybe I just left it simmering too long… actually, it works better if you check after 10 minutes.
Don’t skip the ricotta swirl at the end! I tried once and honestly, it just wasn’t the same.
Leftover soup thickens up a lot. Sometimes I just call it “pasta stew” the next day and nobody bats an eye.

Variations I’ve Tried (And One I’d Skip)

Vegetarian: I’ve swapped the meat for a can of lentils or chopped mushrooms. Tastes great, though my meat-loving uncle was suspicious.
Spicy: Add some red pepper flakes or a chopped chili. Once added too much, but a dollop of yogurt fixed things right up.
Gluten-free: I used gluten-free lasagna noodles once. Worked, but they broke down faster. Next time, I might use a heartier shape like GF penne.
Don’t bother with: I tried it with zucchini noodles instead of pasta. Nope. Too watery, and it just wasn’t lasagna-y enough.

What You Need (And What to Do If You Don’t Have It)

Big soup pot: Absolute must, unless you want to mop up pasta off your stove. Actually, a Dutch oven is perfect.
Ladle: Or, just use a mug in a pinch. I’ve done it. Not glamorous, but it works.
Wooden spoon: Or spatula. Or, I mean, the back of a fork if you’re desperate (not recommended, but desperate times…).

How Long It Lasts (If It Even Does)

In theory, you can keep leftovers in the fridge for 3-4 days, in a tight container. But honestly, in my house it never lasts more than a day! If you want to freeze it, go ahead, but the pasta will get a little softer when you reheat. Sometimes I scoop out extra soup before adding noodles, freeze that, then add fresh noodles later—bit of a faff, but it works.

How I Like to Serve It (And You Might Too)

Big bowls, generous cheese, always with a chunk of crusty bread for dunking. My kids like it with a swirl of pesto on top (thanks to this pesto recipe from Serious Eats). Sometimes, if we’re feeling fancy, I’ll add a green salad on the side, but nine times out of ten it’s just soup and bread—who are we kidding?

What I Wish I’d Known Earlier (A Few Pro Tips)

Don’t try to rush simmering the noodles, or you’ll get weirdly chewy pasta and watery broth. I once tried cranking up the heat and deeply regretted it, so just—leave it on medium and check your email or something.
If your soup gets too thick, just splash in more broth or water, not a big deal. Stir, taste, repeat till it’s just how you like it.

Your (Actual) Questions, Answered

Can you make this in a slow cooker? Yup! Brown the meat and onions first, then throw everything in except the pasta. Add the pasta about 30 minutes before serving. It’s a bit lazier, but works a treat.
What if I don’t have ricotta? I’ve used cottage cheese, mascarpone, or even a blob of cream cheese (don’t tell my Italian friend). It’s all good.
How spicy is it? Not spicy unless you want it to be. I add chili flakes sometimes, but that’s just me.
Can I double it? Oh for sure, just use a bigger pot. Actually, a friend once made a triple batch for a block party—huge success.
Where can I get good Italian seasoning? I grab mine from the supermarket, but if you want to try making your own, Cookie and Kate has a good recipe.

Random side note: I once tried explaining this recipe to my cousin over the phone while simultaneously wrangling a stubborn cat into its carrier, so if you see any odd steps, blame the cat, not me. Anyway, hope you love this as much as we do—let me know what wild ingredient swaps you try!