Alright, Time for Lasagna Soup—Let Me Tell You Why!

Okay so—real talk: I made this Lasagna Soup for the first time on a rainy Thursday when the actual lasagna noodles I bought somehow morphed into puzzle pieces that would not layer right in a pan. My eldest got a little snarky about the “deconstructed soup thing” but (and here’s the kicker) that same kid had thirds. Anyway, I’ve made it a few dozen times since, and now nobody even asks for the old version.

Also, pro tip: If you ever forget garlic bread in the oven and set off the smoke alarm, you’re not alone. Ask me how I know…

Why You’ll Probably Love This (Even If You Think You Won’t)

I make this when I’m short on time but want something hearty—like seriously hug-in-a-bowl stuff. My family goes a little bonkers for it because it tastes like a classic lasagna but has a fraction of the fuss (plus, zero sticky noodles to scrub off the baking tray; you know the pain).

Honestly, I used to worry it wouldn’t have that comfort food magic, but—surprise—it might be even better. Especially if you’re a fan of sneaking cheese.

Here’s What You’ll Need (More or Less)

1 lb (about 450g) ground beef (sometimes, if I’ve got Italian sausage in the fridge, I’ll swap half for that—spicy sausage is another level!)
1 onion, chopped (I once used scallions in a crunch. It was…fine. Not amazing, but edible)
3 cloves garlic, minced (but that little jarred stuff works too. Grandma would object, but hey—convenience)
1 can (28 oz/800g) crushed tomatoes (Brand names? Meh. But San Marzano if you’re feeling posh)
4 cups (about 1 liter) chicken or beef broth (I sometimes just chuck in bouillon cubes and water—no judgment)
1/2 tsp dried basil (Honestly, I eyeball it)
1/2 tsp dried oregano
1/2 tsp salt (Start here. Add more if your broth is bland.)
1/4 tsp black pepper
8 lasagna noodles, broken up — don’t stress if you’re short one, or use bowtie/farfalle, or really whatever pasta’s lurking in the cupboard
1 cup shredded mozzarella
1/2 cup grated parmesan
1/2 cup ricotta (Optional—sometimes I leave this out if I forget to buy it; still great!)
Fresh basil to finish (but if you can’t be bothered, nobody notices—it’s just for looking pretty)

How I Actually Do This (Don’t Sweat the Small Stuff)

Brown the Meat: In your biggest pot, brown the ground beef over medium-high heat. (If you’re using sausage, toss it in now.) Let it get nice and crispy at the edges. I get a little distracted sometimes and it’s gotten borderline burnt; still totally edible. Drain off the grease if there’s a lake forming in the bottom.
Add Onion & Garlic: Toss in the chopped onion and cook for about 5 mins, until it gets soft and smells like, well, dinner. Follow with the garlic—give it a good stir. (Actually, sometimes I add a splash of red wine here if I’ve got an open bottle just staring at me. Only like a splash, not a deluge).
Tomatoes & Seasoning: Pour in the crushed tomatoes, broth, basil, oregano, salt, and pepper. Stir it all together. Bring it to a gentle boil. This is where I usually sneak a taste. If it seems a bit tart, a pinch of sugar helps.
Break & Cook the Noodles: Snap your lasagna noodles into bite-sized bits. Add them straight to the soup. Don’t worry if it looks weird, like pasta carnage—it’ll come together. Simmer for about 12 minutes, give or take, till the pasta’s tender. Give it a stir every couple minutes or else noodles like sticking to the bottom for some reason.
Load with Cheese: Take off the heat. Stir in the mozzarella and parmesan. Dollop ricotta into each bowl if you’re serving right away. (If you’re feeling fancy, broil a bit of cheese on top—just for a minute or two, don’t go shopping in the middle of it… ask me why.)
Top & Serve: Little sprinkle of fresh basil if you want, or honestly, a handful of whatever green stuff you have. Or nothing; nobody will know. Serve hot with a wedge of crusty bread, preferably some you didn’t burn.

Notes: Stuff I Learned the Hard-ish Way

If you leave the noodles in the soup for hours, they’ll keep soaking up the broth and form a sort of lasagna stew. Kind of tasty, actually. But if you want it soupy, eat sooner!
Don’t sub all the broth for water unless you love bland food (Ask me how I know. Spoiler: It was not a culinary win.)
You do not, I repeat do not, need extra oil unless your meat is tragically lean.

I Tried These, For Better Or Worse

I once tossed in some spinach to feel healthy (it’s fine, just wilts away). Zucchini’s also good. But—one time, I tried adding small bits of carrot for a sweetness kick, and nobody ate it except me. Probably just stick to regular lasagna soup ingredients (though you do you).

Also, if you’re feeling like more heat, a pinch of chili flakes does the trick. Or splash of hot sauce. I sometimes toss in little roasted red peppers for a twist—pretty tasty, actually.

Kitchen Stuff You Need (Sort of)

Big soup pot (Mine’s technically for canning, but use whatever’s deep—heck, I once made a half batch in a frying pan!)
Ladle (though honestly, just use a big mug to scoop if that’s all you’ve got)
Basic knife & cutting board

Storing Leftovers (If That’s Even a Thing)

Keep leftovers in the fridge in a lidded container. Probably good for 2-3 days; honestly, in my house it never lasts more than a day! You might need to add extra broth or water when reheating as the pasta just keeps drinking it up.

What To Serve It With (If You Want to Go All Out)

We’re garlic bread fanatics here—ideally not charred to a crisp. My sister swears by a plain green salad on the side, but I’m partial to just a handful of those little mozzarella balls (the ones floating in water) plopped on top. Or honestly, just straight from the bowl, curled up on the couch. Friday night tradition around here!

Things I Wish Someone Had Told Me

If you try to rush the onion/garlic step, it tastes like raw onion soup. I’ve done this. Don’t do it. Take the 5 minutes.
Don’t add weird secret ingredients (like cinnamon, oy) unless you like arguments at dinner.
If you let it sit overnight, it honestly tastes even better the next day, though that’s just my opinion (pro tip: hide a bowl for yourself!).

FAQs (Because People Actually Ask Me These!)

Can I freeze lasagna soup? Kinda. It freezes “okay,” but the noodles go a bit mushy on reheating—though my brother-in-law claims he likes it that way. So, sure, just know what you’re in for.
Can I make it vegetarian? Totally! Use all veggie broth, skip the meat or use some plant-based crumbles—actually, I find it works better if you add a splash more tomato.
How do I keep noodles from getting mushy? Okay, if you’re prepping ahead, maybe cook the pasta separate and stir it in right before serving. But I almost never do this and it’s fine.
Can I use different pasta shapes? For sure! Elbow/mac, bowtie, even shells (those scoop up the cheesy bits perfectly). Maybe not spaghetti though. Tried it once, it tangled up everything—sort of like a big hot mess.
Why is mine so thick? Oh, just splash in more broth (or even water) until it’s how you like it. If you want to get fancy, whisk a little tomato paste with the broth for more richness.
Totally forgot ricotta—dealbreaker? Nope! Just pile on more mozzarella and nobody will complain.

Okay, now that I’ve told you absolutely everything I know (probably way more than you wanted to hear, to be honest!), you’re ready to have lasagna soup on repeat. And I mean, if you want to add your own twist, I wanna hear about it—no gatekeeping here.

The Best Lasagna Soup Recipe