Quick Lasagna Soup is a warm, comforting twist on classic lasagna that comes together in a bowl. It’s packed with tender noodles, hearty ground beef or sausage, rich tomato sauce, and creamy cheese that melts right into the broth. It has all the flavors of lasagna, but in a cozy, easy-to-make soup form.
I love making this soup when I want that familiar lasagna taste but don’t have hours to cook. It’s one of those recipes that feels like a big hug on a cool day. I like to stir in plenty of garlic and Italian herbs, and sometimes I throw in a handful of fresh spinach just to brighten things up. It always fills the kitchen with the most inviting smells.
One of my favorite ways to serve Quick Lasagna Soup is with a crunchy piece of garlic bread on the side, perfect for dipping. It’s great for a busy weeknight or when friends drop by unexpectedly because it’s fast, satisfying, and everyone seems to love the hearty, cheesy goodness. It’s a meal that feels special but is really simple to throw together.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef gives a classic taste, but Italian sausage adds more spice and flavor. For a lighter option, try ground turkey or plant-based meat crumbles.
Lasagna noodles: Mafaldine noodles are traditional here, but you can substitute broken lasagna sheets or any short pasta like rotini or rigatoni. Just make sure to break them into bite-size pieces.
Tomatoes: Canned crushed tomatoes build a rich sauce base. If you prefer a chunkier texture, use diced tomatoes instead. You can also swap beef broth for vegetable broth to keep it vegetarian.
Cheeses: Ricotta, mozzarella, and Parmesan blend to create the signature creamy, cheesy finish. If you want, swap ricotta with cottage cheese or cream cheese for a different texture.
How Do You Keep the Pasta from Getting Mushy in the Soup?
The biggest challenge is cooking the noodles just right so they aren’t too soft or soggy. Here’s how to do it:
- Break noodles into smaller pieces so they cook evenly and fit well in the soup.
- Cook noodles directly in the simmering soup, which allows them to absorb flavor.
- Watch the cooking time closely—usually 8-10 minutes—and taste test often.
- If you’re not serving immediately, cook noodles separately and add just before serving to keep texture.
I find stirring gently while cooking helps prevent noodles from sticking but don’t over-stir—that can break them down too much. This keeps your soup hearty without becoming a mushy mess.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Knife and cutting board – essential for chopping onions, garlic, and herbs.
- Ladle – makes serving the hot soup easy and neat.
- Measuring cups and spoons – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier flavor that adds extra depth.
- Add chopped spinach or kale near the end for a boost of green and a fresh twist.
- Stir in a pinch of smoked paprika or chili powder for a smoky or slightly spicy kick.
- Swap ricotta with cottage cheese or a dollop of sour cream for a creamier texture.
Quick Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 8 oz mafaldine or broken lasagna noodles (or any short pasta like rotini or rigatoni)
- 1/2 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook. So, in about 30 minutes, you’ll have a warm and comforting bowl of lasagna soup ready to enjoy.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Onions:
Heat olive oil in a large pot over medium heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the meat is browned and the onion is soft—about 5 to 7 minutes. Drain off any excess fat if needed.
2. Add Garlic and Seasonings:
Stir in the minced garlic, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Cook for about 1 minute until the spices smell fragrant.
3. Make the Soup Base:
Add the crushed tomatoes and beef broth to the pot. Stir to combine everything well. Bring the mixture to a gentle simmer.
4. Cook the Pasta:
Break the lasagna noodles into bite-sized pieces and add them to the simmering soup. Cook according to the pasta package instructions or until the noodles are tender—usually about 8 to 10 minutes.
5. Serve and Add Cheese:
Once the noodles are done, turn off the heat. Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese, then sprinkle with mozzarella and Parmesan cheeses.
6. Garnish and Enjoy:
Sprinkle chopped fresh parsley or basil over the top and add a crack of black pepper if you like. Serve immediately, perhaps with a side of warm garlic bread for dipping.
Can I Use Frozen Ground Meat for This Soup?
Yes, but be sure to fully thaw it before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps the meat cook evenly and reduces the risk of bacteria.
Can I Make Quick Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the pasta. Cool it completely, then refrigerate for up to 2 days. Add fresh pasta and heat through just before serving to keep the noodles from getting mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick. For longer storage, freeze the soup without the cheese, then add fresh cheese after reheating.
Can I Substitute Different Cheeses?
Yes! Ricotta can be swapped with cottage cheese or cream cheese for a different texture. Mozzarella and Parmesan can be replaced with similar mild, melty cheeses like provolone or Asiago without losing the signature flavor.