Name: Lasagna Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 4 cups low-sodium chicken broth; 1 (28-ounce) can crushed tomatoes; 8 lasagna noodles, broken into pieces; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Chopped fresh basil for garnish

Let’s Talk Lasagna Soup (And How My Family Ate It All Before I Got Seconds)

Alright, look. If you’re expecting a fancy, Michelin-star soup—walk away now. Lasagna soup is my go-to for those days where I crave classic lasagna flavors but there’s absolutely no chance I’m layering noodles, cheese, and sauce like some Italian grandmother (shoutout to Nonna, but I don’t have her energy after 6pm). Actually, the first time I made this, I was trying to impress a friend from work who eats like a bird. Turns out, she had two giant bowls. Maybe it’s the sauciness. Or the cheesy blobs. Either way, this soup brings out the greedy in all of us—and honestly, can you blame us?

Also, quick warning: this recipe may leave you standing over the stove with a wooden spoon, “tasting” for an entirely unnecessary amount of time. I say it’s for research—I mean, someone’s gotta make sure the flavor’s spot-on, right?

Why You’ll Love This Lasagna Soup (Speaking From Experience)

I make this when I want lasagna but can’t be fussed with the whole assembly line–because who has the patience? Not me.
My family basically arm-wrestles over the last spoonful. (I lost, twice. Not proud.)
It’s a serious one-pot wonder. Okay, technically you might use another pot if you cook the noodles separately, but honestly, just go with your gut.
If you’ve ever had lasagna leftovers and thought, hmm, this tastes better—this soup kind of amps that up. Maybe that’s just me though.
Also, if you’re the type who hoards cheese in the fridge, this is your moment to shine (I know I am; no shame).

Gather Your Ingredients (Don’t Panic If You’re Missing Something)

1 lb (about 500g) ground beef (sometimes I use ground turkey on a “health kick,” but beef is classic)
1 onion, diced (red or yellow; honestly doesn’t matter too much)
4 cloves garlic, minced (use the jarred kind if you’re feeling lazy, I won’t tell)
1 bell pepper, diced (optional, but I like the color)
1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling fancy, but any will do)
1 can (15 oz) tomato sauce
4 cups chicken broth (I’ve used veggie broth when I was out—no biggie)
8-10 lasagna noodles, broken up (no shame in using those no-boil ones, or even leftover pasta shapes—been there)
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon chili flakes (my kids protest, so sometimes I skip)
1-2 cups shredded mozzarella cheese
1 cup ricotta cheese (cream cheese if you’re desperate, but it’s not the same, let’s be honest)
Parmesan cheese to top (my grandma said Grana Padano is almost as good and was always on sale)
Salt and pepper, to taste
Handful fresh basil, for garnish (if you have it; no one complains if you don’t)

How To Make Lasagna Soup (It’s Easier Than It Looks!)

Brown the Beef: Heat a big old pot (I use my slightly chipped Dutch oven) over medium-high. Add ground beef, break it up, and let it brown. If there’s a lot of fat, spoon some off—but a little extra is flavor, so don’t get carried away.
Add Onion, Garlic, and Peppers: Chuck in the diced onion and bell pepper. Sprinkle in a big pinch of salt, so they start to sweat. Stir around for a few minutes until they look soft (5 minutes ish).
Dump in Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and broth. Stir well. Honestly, at this stage, it looks a bit like a science experiment. But trust the process!
Add Herbs and Simmer: Basil, oregano, maybe those chili flakes. Bring everything to a bubble, then turn it down to barely simmering. Give it 15 minutes (this is usually my first “test taste”).
Stir in Noodles: Toss your broken lasagna noodles right into the pot. I like mine with a bit of bite; check after 10 minutes. Or, if you want less thick soup, boil them separately and stir in at the end—learned that after one late-night starchy disaster.
Cheese It Up: When noodles are ready, taste and add more salt/pepper as you see fit. Ladle soup into bowls, and here’s my favorite part: top with a big spoonful of ricotta, a sprinkle of mozzarella and as much parm as your heart desires. A few fresh basil leaves if you remembered to buy them (I usually forget).
Dig In: Serve hot. Ideally with crusty bread for full mop-up potential (sometimes I eat it with a sad little piece of sandwich bread—no regrets).

Things I Wish I’d Known (Notes/Gotchas)

If you simmer too long after the noodles go in, it gets almost stew-like. Still tasty, but less soup. Actually, I think it tastes better the next day when it’s thicker, but that’s just my two cents.
Some days, I use Italian sausage instead of beef, and wow. But don’t use sweet sausage or it gets a bit odd. Take it from someone who’s tried (let’s not talk about the apple-chicken sausage incident).
I once forgot to salt the onions early and had to add a lot more at the end, but hey, we lived.

If You Wanna Tweak It (Variations That Worked… Mostly)

Veggie Version: Swap the beef for mushrooms and zucchini. Actually, portobellos are amazing in this—but skip eggplant because it dissolved into mush on me once.
Cheese Overload: I’ve used cottage cheese when I was low on ricotta. Not quite the same, but it vanished fast anyway.
Spicy Kick: Use hot Italian sausage and double the chili flakes. My brother-in-law says it’s “the only way,” but I kinda disagree.

What Equipment Do You Really Need? (Workarounds Welcome)

Large soup pot or Dutch oven (but I once made this in a deep frying pan—it was risky but worked short-term!)
Wooden spoon (metal works, but I can’t stand the scraping noise)
Ladle for serving—unless you just use a big mug to scoop (been there, got scalded… be careful)

How Does It Store? (Aka: Good Luck Having Leftovers)

Technically, you can store this in an airtight container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! The noodles soak up lots of liquid overnight, so add a splash of broth or water when reheating. Also, freezing works if you don’t add the noodles until after thawing—but who ever has enough left to freeze?

Serving: What’s Good On the Side?

I usually serve this with garlic bread (store-bought on lazy nights) and a green salad, in an attempt to look balanced. My cousin dunks her grilled cheese right in there. And for what it’s worth, I’m not above eating straight out of a big cereal bowl—there, I said it!

Lessons From Lasagna Soup Mishaps (Pro Tips… That Hurt To Learn)

Don’t rush browning the meat; one time I dumped in the tomatoes too soon and got weird gray lumps—nobody wants that.
If you add noodles, walk away, then forget about them—total noodle glue. Set a timer. Trust me.
Actually, letting it rest for 10 minutes before serving lets the flavors hang out together and the soup thickens up a bit. Worth the wait.

FAQ From My Kitchen (And Instagram DMs)

Can I make this vegetarian? Oh for sure—just load it up with mushrooms or lentils. Even my meat-loving uncle didn’t notice once!
Do I have to use lasagna noodles? Honestly? Nope. Broken spaghetti, penne, elbow macaroni—if it’s pasta, it’ll do the job.
Is fresh basil crucial? Nah, but it makes you look like you tried harder. Dried works, or just skip it.
Can I freeze Lasagna Soup? Sure, but I’d keep the noodles out until reheating if you actually want soup instead of pasta stew.
Does it work in a slow cooker? It does! Just brown the meat first, then dump everything in (hold the noodles until the last 30 mins). More details from the lovely folks at The Kitchn.
Wait, why is my soup so thick? Odds are your noodles soaked up too much liquid (happens all the time). More broth—fixed. Or just call it “Lasagna Stew” and move on.
If you want more inspiration or just a chuckle, I found another take on this from Smitten Kitchen—Deb’s stories alone are worth a read.

Small digression, since you asked nothing about tea: I always drink a mug of strong English Breakfast while making this. It’s not Italian, but it keeps me going—kettle’s the real MVP in my kitchen some days.