Dinner

Homemade Lasagna Soup

Name: Homemade Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 onion, chopped; 3 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 4 cups beef broth; 2 cups water; 2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 lasagna noodles, broken into pieces; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil for garnish

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This homemade lasagna soup turns the classic layered pasta into a cozy, spoonable meal. It smells of garlic and tomato, and each bowl gives you tender broken lasagna noodles, savory browned beef, and creamy ricotta ribbons. It’s warm, comforting, and easier to make than traditional lasagna. For another quick version and helpful photos, check out an easy homemade lasagna soup recipe for inspiration.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~490 kcal
Protein: ~40 g
Carbohydrates: ~45 g
Fat: ~24 g
Fiber: ~4 g
Sugar: ~6 g
Sodium: ~900 mg

Why Make This Homemade Lasagna Soup

This soup gives you all the flavors of lasagna—tomato, garlic, herbs, beef, and three cheeses—without the long bake or heavy layering. It’s fast, satisfying, and perfect for busy weeknights or a cozy weekend dinner. The texture is a balance of tender noodles and creamy cheese; the aroma is rich and garlicky; and the taste is familiar yet bright thanks to crushed tomatoes and fresh basil.

How to Make Homemade Lasagna Soup

You’ll brown beef for depth, simmer tomatoes and broth for a rich base, cook broken lasagna noodles right in the pot, then stir in ricotta for creaminess. Finish each bowl with melted mozzarella, grated Parmesan, and fragrant basil. The whole process is hands-on but simple.

Ingredients:

1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups beef broth
2 cups water
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil for garnish

Directions:

Step 1: Preparation

Heat a large pot over medium heat. Chop the onion and mince the garlic so they are ready to add.

Step 2: Sautéing the Beef and Aromatics

Add the ground beef to the pot and brown it over medium heat. As the beef starts to brown, add the chopped onion and minced garlic. Cook until the beef is no longer pink and the onion is softened, about 6–8 minutes. Drain excess fat if desired.

Step 3: Mixing the Soup Base

Stir in the crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper. Raise the heat and bring the mixture to a boil, stirring to combine and scrape up any browned bits from the bottom of the pot.

Step 4: Cooking the Noodles

Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook until the noodles are tender, about 10–12 minutes. Stir occasionally to keep noodles from sticking.

Step 5: Finishing with Cheese

Once the noodles are tender, reduce heat to low and stir in the ricotta cheese until it melts into the soup and creates a creamy texture. Taste and adjust seasoning.

Step 6: Garnishing and Serving

Ladle the soup into bowls and top each with shredded mozzarella, grated Parmesan, and fresh basil. Serve hot.

How to Serve Homemade Lasagna Soup

Serve bowls straight from the pot for the warmest presentation. Add extra mozzarella for a gooey top and crumble extra Parmesan for salty depth. Pair the soup with a crisp green salad, garlic bread, or roasted vegetables. For a lighter meal, serve with a simple arugula salad and a squeeze of lemon to cut the richness.

How to Store Homemade Lasagna Soup

Refrigerator: Cool to room temperature, then store in airtight containers for up to 3–4 days. The noodles will absorb more liquid over time; thin the soup with a splash of broth when reheating.
Freezer: Freeze without the mozzarella topping in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over low-medium heat, stirring in a little broth or water to loosen the soup. Add fresh mozzarella or a spoonful of ricotta just before serving to refresh the texture.

Expert Tips for Perfect Homemade Lasagna Soup

Use quality crushed tomatoes for a bright, balanced flavor.
Brown the beef well to build a deeper, savory base. Don’t skip the onion and garlic—they add needed aroma.
Break the lasagna noodles into similar-sized pieces so they cook evenly.
Stir the soup occasionally while the noodles cook to prevent sticking.
If the soup gets too thick after sitting, thin with hot broth rather than water for better flavor.
For a lighter version, use lean ground turkey or chicken and low-sodium broth.
Keep cheeses at room temperature for easier melting when finishing the soup.

Delicious Variations

Vegetarian: Omit beef and sauté mushrooms, zucchini, and carrots. Use vegetable broth. Stir in a handful of baby spinach at the end.
Sausage and Herb: Swap beef for Italian sausage (mild or spicy) for a bolder, herby flavor.
Creamy Tomato: Add 1/2 cup heavy cream or half-and-half with the ricotta for richer soup.
Spicy Kick: Add red pepper flakes or a diced jalapeño when sautéing the onion and garlic.
Pesto Finish: Stir a tablespoon of basil pesto into each bowl for an herby boost.

Frequently Asked Questions

Q: Can I use no-boil lasagna noodles?
A: Yes. Break no-boil noodles into pieces and cook them directly in the soup. They tend to become soft faster, so start checking them at 8 minutes.

Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the onion and garlic first, then transfer everything to a slow cooker with the tomatoes, broth, and seasonings. Cook on low for 4–6 hours and add noodles in the last 30–45 minutes.

Q: How do I prevent the noodles from getting mushy?
A: Cook noodles just until al dente in the soup and serve immediately. If you plan to store leftovers, slightly undercook the noodles and finish cooking when reheating.

Q: Is ricotta necessary? Can I skip it?
A: Ricotta adds creaminess but you can skip it. Substitute with a splash of cream, mascarpone, or leave it out and just top with mozzarella and Parmesan.

Q: How do I reduce the sodium in this recipe?
A: Use low-sodium broth and no-salt-added crushed tomatoes. Reduce or omit added salt and rely on fresh herbs and cheeses to boost flavor.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free lasagna noodles or break gluten-free pasta into pieces. Check that your broth and other ingredients are gluten-free.

Conclusion

Homemade lasagna soup is cozy, comforting, and much quicker than assembling a classic lasagna. It fills the kitchen with savory tomato and garlic aromas and rewards you with warm, cheesy bowls that everyone loves. For a different take with step-by-step photos and extra tips, try the Tastes Better From Scratch lasagna soup recipe. Give this version a try—it’s an easy way to enjoy lasagna flavors without the fuss.