Lasagna Soup is one of those comforting meals that brings all the best parts of classic lasagna into one cozy bowl. I recently made this version on a chilly evening, and the aroma of garlic, onions, Italian seasoning, and rich tomatoes filled my kitchen almost immediately. As the soup simmered, the tender pasta soaked up the flavorful broth while the ground beef made every spoonful hearty and satisfying.
What I especially love about this Lasagna Soup is how much easier it is than assembling a traditional lasagna. There is no need to layer noodles, sauce, and cheese in a baking dish. Instead, everything comes together in one pot, making this recipe perfect for a busy weeknight dinner. Add a spoonful of creamy ricotta, shredded mozzarella, and a sprinkle of Parmesan before serving, and you get that familiar lasagna flavor in a much simpler way.
Key Ingredients in Lasagna Soup
When I prepared this soup, I found that each ingredient played an important role in creating its rich and comforting flavor.
1-2 tablespoons Olive Oil, or preferred oil
1 pound Ground Beef
1 large Onion, diced
4 cloves Garlic, minced
1 (15-ounce can) Diced Tomatoes, don’t drain
1 (15-ounce can) Tomato Sauce, or tomato puree
⅓ cup Tomato Paste, about half of a 6-ounce can
4 cups Chicken Broth
1-2 cups Water, to adjust consistency
1Â tablespoon Italian Seasoning
1 teaspoon Salt, or more as needed to adjust flavor
Black Pepper, to taste
8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta * see footnote
How to Make Lasagna Soup Step-by-Step
- Heat olive oil in a large 4.5-quart soup pot over medium-high heat until shimmering.
- Add the ground beef, diced onion, and minced garlic. Cook, stirring occasionally, until the beef is fully cooked. Drain excess fat if necessary.
- Stir in the undrained diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper.
- Add the uncooked bowtie pasta and stir everything together.
- Increase the heat and bring the soup to a boil.
- Reduce the heat to medium and let the soup simmer for 10 to 15 minutes. Stir frequently so the pasta does not stick together.
- Check the consistency as the soup cooks. Add water or extra broth a little at a time if you prefer a thinner soup.
- Let the soup cool slightly before adding ricotta, mozzarella, and Parmesan to the entire pot. You can also add the cheeses directly to individual bowls.
- Garnish with fresh parsley and serve warm.
Nutrition Information
| Nutrient | Approximate Amount |
|---|---|
| Calories | 350–450 kcal |
| Protein | 22–28 g |
| Carbohydrates | 35–45 g |
| Fat | 14–20 g |
| Fiber | 4–6 g |
| Sodium | 700–1000 mg |
Nutrition values are estimates and can vary depending on ingredients and portion sizes.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. You can replace bowtie pasta with another sturdy pasta shape. Choose one that holds its texture well during simmering.
Can I make Lasagna Soup ahead of time?
Absolutely. The soup can be prepared ahead and stored in the refrigerator for up to 5 days. Keep in mind that the pasta will continue absorbing the broth, so you may need to add more water or broth when reheating.
Can I freeze Lasagna Soup?
Yes. Allow the soup to cool completely, then freeze it in an airtight container for up to 90 days. Add extra broth or water when reheating if needed.
When should I add the cheese?
You can stir ricotta, mozzarella, and Parmesan into the slightly cooled soup, or add them separately to each serving. I prefer adding the cheese to individual bowls because everyone can choose how creamy and cheesy they want their soup.
Conclusion
This Lasagna Soup gives you the cozy flavors of a classic lasagna without the extra layering and baking. When I make it, I love finishing each bowl with creamy ricotta, melted mozzarella, Parmesan, and fresh parsley. It is hearty, flavorful, and wonderfully comforting, making it a simple dinner that feels special enough to share with family and friends.