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This feel-good lasagna soup is the ultimate comfort food and hits your table fast. After years of blogging, I can promise it always hits the spot. It’s got all the deep, comforting lasagna vibes—just in cozy soup form. Perfect when you’re craving something hearty but don’t want to spend the whole night cooking.
Why You’ll Love This
I dreamed this up on a chilly evening when lasagna sounded perfect, but time was tight. What’s awesome is the pasta soaks up loads of flavor and the cheese turns swirly and melty right in your bowl. Seriously, once you try it, you’ll crave lasagna this way all the time.
Shopping Needs
- Crushed Tomatoes: Toss in one 28 ounce can for a crave-worthy tomato foundation.
- Onion & Garlic: One onion and four garlic cloves, diced small, for loads of savory depth.
- Ground Beef: Go for a pound of 85/15—nice and juicy every time.
- Olive Oil: Splash in two tablespoons of olive oil—choose a tasty one if you can.
More Must-Haves
- Cheese: Ricotta and parmesan team up for that classic, melty finish we all want.
- Pasta: Two cups of reginetti—those curly edges grab onto all the flavors.
- Broth & Water: Mix in four cups beef broth plus a cup of water for your base.
- Herbs & Spices: Add a bay leaf, dried basil, parsley, oregano, black pepper, and a bit of red pepper flakes if you like a little heat.
Jumping In
- Brown the Beef
- Get the beef in your big pot and cook til it’s nice and browned in small bits. If you want a lighter soup, pour off extra grease.
- Heat Things Up
- Add your olive oil to a large pot over medium and get it hot and shimmery.
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Layering Tastes
- Add Garlic and Onion
- Stir in the chopped onion and minced garlic. Let ‘em sizzle and get soft for five minutes. Your kitchen’s gonna smell awesome!
Soup Base Time
- Add Seasonings
- Sprinkle in bay leaf and all the dried herbs—this is where that Italian flavor starts popping.
- Pour in Tomatoes
- Drop in your crushed tomatoes and watch things come together into something rich and inviting.
Golden Goodness
- Simmer
- Turn the heat low and let it gently bubble for about 15 minutes—this is when flavors become best friends.
- Pour in Water and Broth
- Add the broth and water so everything can mingle and turn into soup.
Add Your Pasta
- Drop in the Pasta
- Stir in your pasta and let it cook for about eight minutes—it’ll soak up so much flavor.
- Take Out Bay Leaf
- Pull out the bay leaf once you’re done—its work is finished!
Dig In
Ladle your soup into bowls, then spoon on some ricotta for creamy clouds. Shower with parmesan, drizzle olive oil, toss on torn basil, and you’re set!
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Pro Tips
I always take the pasta off the heat just before it’s cooked all the way. It keeps softening in the hot broth and won’t get mushy. Love it extra brothy? Keep more broth handy and add as you go.
Switch it Up
Some days I swap in butter or a different oil. Ground turkey or chicken are awesome stand-ins, and lentils make it hearty if you’re skipping meat. Just watch your cooking times!
Fresh or Dried—You Decide
When I’ve got them, fresh herbs boost everything. Just double the amount compared to dried and toss them in near the end to keep their brightness alive.
Pick Your Pasta
Reginetti’s my usual, but broken lasagna noodles, farfalle, or mafalda are all tasty. If you want leftovers, cook the pasta on its own – it won’t soak up too much liquid afterward.
Tasty Pair-Ups
Thick slices of bread are perfect for dipping in. A simple Apple Walnut Salad is great on the side, or go with Strawberry Goat Cheese Salad when berries are in season. Lastly, toss a bit more parmesan and black pepper on top—bam, it’s perfect!
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Storing Leftovers
It stays fresh for up to four days in the fridge. I like freezing single servings in silicone molds—they’re good for up to three months, super handy for busy nights.
Heat it Back Up
Warm up one bowl at a time in the microwave for a couple of minutes, or do several on the stove low and slow. Give it a stir now and then so it heats evenly.
Keep Pasta Just Right
If you prep meals ahead, keep your pasta in a separate container. Add some to each bowl just before serving. It won’t get overcooked!
Quick Answers
What’s in lasagna soup? You get all the lasagna hits—ground beef, soft pasta, rich tomato broth, and lots of cheese on top. Add any veggies or fresh herbs you like to make it yours.
Lasagna Noodle Hacks
Got leftover lasagna noodles? Break ‘em up for soup, or roll with ricotta and herbs and bake in sauce—super fast meal.
Wrap-Up
All the best parts of lasagna come together in this simple one-pot dish. Filled with tender noodles, savory beef, and a rich broth, it's perfect for a family-friendly dinner with minimal effort.
Recipe FAQs
- → Could I prepare this ahead of time?
Sure, the soup base works great in advance! Just wait to toss pasta in until you're ready—it might get too soft otherwise since it keeps soaking up broth.
- → Which pasta type works best for this?
Broken lasagna sheets or fun short kinds, like radiatori or campanelle, soak up the flavors very well. Reginetti is great too for that lasagna feel.
- → Can this soup go into the freezer?
You bet! Store the soup base without pasta and cheese for up to 3 months. Thaw when needed and toss in freshly cooked pasta before digging in.
- → What can replace ground beef?
Try swapping in turkey or Italian sausage for a twist. Vegetarians can go for mushrooms or plant-based crumbs for a hearty feel.
- → Why cook pasta separately?
It lets you keep pasta chewy and fresh. Leftovers won’t soften too much since cooked pasta keeps sucking up liquid if sitting in broth.