Classic Lasagna Soup is like all the best parts of traditional lasagna, but in a cozy, comforting bowl. It’s loaded with tender ground beef, hearty tomato broth, tender noodles, and plenty of cheesy goodness—just like the real thing, but so much easier to eat. The flavors come together beautifully, giving you that rich, satisfying taste you expect from a homemade lasagna dinner.
I love making this soup on chilly nights when I want something warm and filling without the fuss of layering a big lasagna. I usually add extra cheese on top and sprinkle some fresh basil for a little brightness—it always makes it extra special. It’s a recipe that’s perfect for when you want something familiar but also quick to whip up.
This soup is perfect served with crunchy garlic bread or a simple green salad. I find that everyone loves it because it’s like a hug in a bowl, comforting and delicious with every spoonful. If you ever need a comforting meal that reminds you of home, this soup will hit the spot every time.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty, meaty flavor. I sometimes swap it for ground turkey or chicken for a lighter version. For a vegetarian option, sauté mushrooms or use plant-based crumbles.
Lasagna Noodles: Breaking these into bite-sized pieces makes the soup cozy and easy to eat. You can use broken spaghetti or penne if you don’t have lasagna noodles.
Cheese: Ricotta, mozzarella, and Parmesan bring creamy and tangy layers like in lasagna. If you’re out of ricotta, cream cheese or cottage cheese works well. For a dairy-free option, try a cashew-based cheese.
Broth & Tomatoes: Beef broth adds depth and richness. You can use chicken or vegetable broth if preferred. Using diced tomatoes with juice adds natural sweetness and acidity.
How Do I Get the Perfect Flavor from the Ground Beef?
Cooking the beef well sets the base flavor for the soup. Here’s how to make it tastier and less greasy:
- Heat olive oil in your pot before adding beef so it browns nicely.
- Break the beef into small chunks as it cooks. This gives even flavor in every bite.
- Cook until no pink remains and you get a slight golden crust—it adds extra flavor.
- Drain any excess fat to keep the soup from being oily but keep a little for taste.
This extra step helps your soup taste rich and balanced without being heavy.
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot because it’s easy to cook everything in one place and gives plenty of room for the soup to simmer.
- Wooden spoon or spatula – perfect for stirring the beef and vegetables without scratching your pot.
- Measuring cups and spoons – helps keep your ingredients balanced for the best flavor.
- Knife and cutting board – for chopping onions, garlic, and any toppings you want to add later.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner, slightly milder flavor.
- Add sautéed mushrooms or spinach for extra veggies and texture.
- Stir in red pepper flakes or chopped chili for some heat.
- Top with fresh basil, parsley, or a drizzle of balsamic glaze for extra freshness and flavor.
Classic Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces lasagna noodles, broken into bite-sized pieces
For Serving:
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook. In just under 40 minutes, you’ll have a warm, tasty bowl perfect for a cozy evening or anytime comfort food cravings hit.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through—about 5 to 7 minutes. Then, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until you smell that delicious aroma.
2. Add Tomatoes, Broth, and Seasonings:
Pour in the beef broth, the canned diced tomatoes with their juice, and tomato sauce. Sprinkle in the Italian seasoning, dried basil, salt, and black pepper. Stir everything together and bring the soup to a boil.
3. Simmer and Add Noodles:
Once boiling, reduce heat to medium-low and let it simmer for 10 minutes so all the flavors can mix nicely. Then, add the broken lasagna noodles to the pot. Cook for about 8 to 10 minutes, stirring occasionally to prevent the noodles from sticking, until they’re tender.
4. Serve and Top with Cheese:
Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese, a sprinkle of shredded mozzarella, and a little grated Parmesan cheese. Add some chopped fresh basil or parsley on top for a pop of color and fresh flavor. Serve hot, with crusty bread or a green salad if you like.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. Cooking frozen beef directly can cause uneven browning and longer cooking times.
Can I Substitute the Lasagna Noodles?
Absolutely! Broken spaghetti, penne, or any small pasta work well. Just keep an eye on cooking times, as different pasta shapes may cook faster or slower than broken lasagna noodles.
How Should I Store Leftovers?
Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Soup Ahead of Time?
Definitely! Prepare the soup fully, but wait to add the noodles until reheating so they don’t get too soft. Alternatively, store the noodles separately and combine before serving.
