Lasagna soup gives you all the flavor of classic lasagna — savory meat sauce, tender pasta, and melty cheese — in a quick soup recipe that comes together in one pot. It's a fall soup recipe and cozy comfort food at its best, ready in about 30 minutes with none of the layering.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Serves: 6
Ingredients:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for serving
Instructions:
1. In a large pot over medium-high heat, brown the ground beef with the diced onion for 5-6 minutes, breaking the meat up as it cooks. Drain off any excess fat.
2. Add the garlic and Italian seasoning and cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and chicken broth. Stir, bring to a boil, then reduce to a simmer.
4. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
5. Season with salt and pepper. Ladle the soup into bowls.
6. Top each bowl with a dollop of ricotta, a handful of mozzarella, and a sprinkle of Parmesan. Garnish with fresh basil and serve hot.
Tips:
- Cook the noodles separately if you're making this ahead — they'll soak up the broth if stored in the soup.
- Stir in a handful of spinach or zucchini in the last few minutes for extra veggies.
- Leftovers keep in the fridge for up to 4 days; add a splash of broth when reheating.
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