This easy homemade lasagna soup brings the cozy, cheesy flavors of classic lasagna into a warming bowl. It’s one-pot comfort with savory browned beef, rich tomato broth, tender broken lasagna noodles, and creamy ricotta swirled in. The soup smells of garlic and Italian herbs, and each spoonful has a soft noodle, meaty bite, and melty cheese that stretches and comforts.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 610 kcal
- Protein: 32 g
- Carbohydrates: 52 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 950 mg
Why Make This Easy Homemade Lasagna Soup
This soup gives you all the flavors of lasagna without the layered bake. It’s fast, simple, and one pot means less clean up. The texture balance—tender noodles, creamy ricotta, and gooey mozzarella—makes every spoonful satisfying. It’s great for weeknights, for feeding a hungry family, or for serving at a casual dinner when you want something hearty and homey.
How to Make Easy Homemade Lasagna Soup
You start by browning the beef with onion and garlic to build a deep, savory base. Then add tomatoes, broth, and herbs, bring to a boil, and simmer. Broken lasagna noodles go in to cook right in the broth. Finish by swirling in ricotta and half the mozzarella for creaminess, then top bowls with more cheese and fresh basil. The method is quick and forgiving.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 12 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Step 1: Preparation
Heat a large pot over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Use a spatula to break the meat into small pieces so it browns evenly. Season lightly with salt and pepper as it cooks.
Step 2: Mixing
Once the beef is browned, drain any excess fat from the pot. Return the pot to the stove and add the crushed tomatoes, chicken broth, and Italian seasoning. Stir to combine and bring the mixture to a gentle boil.
Step 3: Cooking
Stir in the broken lasagna noodles. Reduce the heat so the soup simmers. Cook for about 15–20 minutes, stirring occasionally, until the noodles are tender and the soup has thickened slightly.
Step 4: Finishing
Turn the heat down to low. Stir in the ricotta cheese and half of the shredded mozzarella until the cheeses melt into the soup and create a creamy texture. Taste and adjust salt and pepper. Serve hot, topped with the remaining mozzarella and fresh basil.
How to Serve Easy Homemade Lasagna Soup
Serve bowls hot with extra basil on top. A drizzle of olive oil and a sprinkle of grated Parmesan brighten the flavor. Offer crusty garlic bread or a simple green salad on the side. For a cozy family meal, ladle into deep bowls so each serving holds a good mix of broth, meat, noodle, and cheese.
How to Store Easy Homemade Lasagna Soup
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth if thicker.
- Freezer: Freeze in airtight containers for up to 2 months. Noodles may soften when frozen; consider undercooking the noodles slightly if you plan to freeze. Thaw overnight in the fridge before reheating.
- Reheating tip: Heat slowly over medium-low, stir often, and add a little water or broth to restore a silky texture. Add fresh cheese and basil just before serving.
Expert Tips for Perfect Easy Homemade Lasagna Soup
- Use medium heat to brown the beef. Let it get a good sear for deeper flavor.
- Drain excess fat to keep the broth from tasting greasy.
- Break noodles into bite-size pieces so they cook evenly and are easy to eat with a spoon.
- If you like a thicker soup, let it simmer uncovered a few extra minutes. For a looser broth, add more chicken broth or water.
- Add ricotta off the heat or on very low so it blends creamily without curdling.
- Fresh basil at the end adds a bright aroma. Add some chopped parsley for extra color if you like.
- Substitute half-and-half or a splash of cream for an even richer finish.
- To control sodium, use low-sodium broth and no-salt-added canned tomatoes.
Delicious Variations
- Turkey or chicken: Swap ground beef for ground turkey or chicken for a lighter version.
- Italian sausage: Use sweet or spicy Italian sausage for a bolder, seasoned flavor.
- Vegetarian: Replace meat with sliced mushrooms, lentils, or a mix of diced zucchini and bell peppers. Use vegetable broth.
- Gluten-free: Use gluten-free lasagna noodles or broken gluten-free pasta.
- Extra veggies: Add spinach, shredded carrots, or diced bell peppers with the tomatoes for more color and nutrients.
- Spicy kick: Stir in red pepper flakes or a splash of hot sauce when adding the broth.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes. The flavors deepen if made a day ahead. Store in the refrigerator for up to 3–4 days. Reheat gently and add a splash of broth to loosen the texture. If freezing, note noodles soften, so undercook them slightly first.
Q: Can I use ground turkey or Italian sausage instead of ground beef?
A: Yes. Ground turkey makes the soup lighter. Italian sausage adds extra seasoning and spice—brown it the same way as the beef. Adjust salt since sausage can be salty.
Q: How do I stop the noodles from getting mushy when reheating?
A: Undercook noodles by 1–2 minutes during the initial cook if you plan to reheat or store. When reheating, warm gently and add a little extra broth to refresh the texture.
Q: Is ricotta required? Can I skip it?
A: Ricotta adds creaminess and a lasagna-like feel, but you can skip it. Substitute with a splash of heavy cream, mascarpone, or more mozzarella. Add it at the end to keep the texture smooth.
Q: My soup tastes bland—how can I boost the flavor?
A: Brown the meat well for more savory depth. Add extra Italian seasoning, a pinch of salt, or a splash of balsamic vinegar to brighten the tomato flavor. A bay leaf while simmering can also help; remove before serving.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free ricotta alternatives or omit ricotta and use a dairy-free shredded cheese or a cashew cream to finish. Choose a dairy-free mozzarella substitute for topping.
Q: What can I serve with this soup for a crowd?
A: Serve with garlic bread, a large crisp salad, roasted vegetables, or a simple antipasto platter. Offer grated Parmesan and extra basil so guests can customize bowls.
Conclusion
This Easy Homemade Lasagna Soup is a comforting, quick dinner that captures lasagna’s best parts in a spoonable form. It’s forgiving, family-friendly, and easy to change up depending on what you have on hand. For another simple, one-pot lasagna soup recipe with a helpful video to watch while you cook, check out Easy Lasagna Soup (with video!) – Carlsbad Cravings. Give it a try—serve it warm, and enjoy the cozy, cheesy goodness.
Print
Easy Homemade Lasagna Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This easy homemade lasagna soup brings the cozy, cheesy flavors of classic lasagna into a warming bowl with savory beef, rich tomato broth, and creamy ricotta.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 12 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat a large pot over medium-high heat. Add the ground beef, chopped onion, and minced garlic, breaking the meat into small pieces so it browns evenly. Season lightly with salt and pepper.
- Once the beef is browned, drain excess fat. Return the pot to the stove and add crushed tomatoes, chicken broth, and Italian seasoning. Stir to combine and bring to a gentle boil.
- Stir in broken lasagna noodles and reduce heat to let the soup simmer for about 15–20 minutes, stirring occasionally, until noodles are tender.
- Turn heat down to low and stir in ricotta cheese and half of the shredded mozzarella until melted and creamy. Taste and adjust salt and pepper. Serve hot, topped with remaining mozzarella and fresh basil.
Notes
For a lighter version, swap ground beef for ground turkey or chicken. Serve with garlic bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
