Easy Lasagna Soup Recipe

This Lasagna Soup combines all the comforting flavors of classic lasagna—ground meat, tomatoes, garlic, and herbs—with a rich, savory broth and tender pasta, topped with a creamy ricotta-spinach mixture. It’s a hearty, one-pot meal perfect for warming up on a chilly day, best served with crusty bread or garlic toast.

Table of Contents

1. How to Make Lasagna Soup
2. Tips & Tricks for the Best Lasagna Soup
3. Easy Lasagna Soup Recipe

 

Hey cousins! If you’re like me, the second those chilly winds start blowing, you know it’s time for those meals that feel like a warm hug straight from the pot. And let me tell you, we’ve got just the thing to keep you feeling all sorts of cozy and full on those frosty days- Lasagna Soup! That’s right, I said it! All the cheesy, meaty, tomatoey goodness of lasagna, but in a soup. We’re taking comfort food to a whole new level today, y’all!

Just imagine a big ol’ bowl of lasagna soup—rich, hearty, and so full of flavor, it’ll make you wanna slap somebody (but don’t, because we’re peaceful people, right?). This soup is what you need when you’ve had a long day, your bones are cold, and you just want something warm, filling, and flat out delicious!

How to Make Lasagna Soup

Ingredients

• 2 lb ground meat: You can go with beef for a classic feel, turkey or chicken for something lighter, or even a plant-based alternative if that’s your thing. This is your soup’s hearty, protein-packed base.
• 1 chopped yellow onion: Adds a touch of sweetness and depth to the soup—no blandness allowed here!
• 1 diced red pepper: Gives a pop of color and a subtle sweetness that balances the savory elements perfectly.
• 4 cloves of crushed garlic: Garlic is non-negotiable, darling! It brings a bold, aromatic flavor that makes the soup sing.
• 1 28 oz can of crushed tomatoes: The soul of our soup, these tomatoes provide that rich, savory foundation that’s essential for a lasagna experience.
• 2-3 cups broth (chicken, beef, or veggie): Choose chicken broth for a lighter base, beef for a more robust flavor, or veggie to keep it vegetarian. This is the liquid love that holds it all together.
• 8 oz package of mafalda pasta or broken lasagna noodles: These little noodles mimic the lasagna feel, giving you those comforting layers in every bite.
• 1 cup whole milk ricotta cheese: Creamy and luscious, this cheese adds a rich, velvety finish on top.
• ¼ cup shredded parmesan cheese: Adds a salty, nutty flavor that perfectly complements the ricotta.
• 1 cup finely chopped spinach: Sneak in some greens to boost the nutrition without sacrificing any flavor.
• 2 tsp Italian seasoning: A blend of herbs that ties all the classic Italian flavors together.
• 2 tsp dried basil, divided: Half for the soup and half for the cheesy topping—gotta keep those flavors balanced!
• 1 tsp garlic powder and 1 tsp onion powder: Extra layers of flavor, because why not?
• 2 tsp salt, divided: To bring out all those wonderful flavors, season generously.
• ½ tsp black pepper: Just a little kick to keep things interesting.
• Basil or parsley to garnish: A fresh, colorful finish that makes your dish look as fabulous as it tastes.

Instructions

1. Heat a large Dutch oven over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil is hot, add your ground meat, breaking it up as it cooks. Let it brown and get all nice and caramelized.
2. Add the chopped yellow onion, diced red pepper, and crushed garlic to the pot. Sprinkle in 1 teaspoon of salt, Italian seasoning, 1 teaspoon of dried basil, garlic powder, onion powder, and black pepper. Stir everything together, allowing the vegetables to soften and release their flavors.
3. Once the meat is fully cooked and the veggies are softened, add the crushed tomatoes and tomato paste. Pour in the broth—start with 2 cups, and if you want a thinner soup, add the third cup later. Bring the mixture to a boil.
4. Reduce the heat to a simmer and add the pasta. Cook for 12-14 minutes, stirring occasionally, until the noodles are al dente. This is when the magic happens and all those flavors come together!
5. While the soup simmers, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, chopped spinach, parmesan cheese, the remaining teaspoon of salt, and dried basil. Mix until smooth and set aside.
6. Once the pasta is perfectly tender, ladle the soup into bowls. Add a generous dollop of the ricotta mixture on top of each serving, and garnish with fresh basil or parsley for a pop of color and freshness.
7. Serve your lasagna soup hot with a side of crusty bread or garlic bread. It’s perfect for soaking up all that rich, delicious broth.

Tips & Tricks for the Best Lasagna Soup

• For a thicker, heartier soup, stick with 2 cups of broth. If you prefer a lighter soup, add that third cup.
• Feel free to swap out the ground meat for Italian sausage for a spicier kick, or use a plant-based protein to keep it vegetarian.
• If you’re not a fan of spinach, substitute with kale or Swiss chard to add a different flavor and texture.
• Store any leftovers in an airtight container in the fridge for up to 3 days. This soup tastes even better the next day as the flavors continue to meld together!

How to Store and Reheat Leftovers

To reheat, place the soup in a pot over medium heat until warmed through, adding a splash of broth or water if it has thickened. For a quicker option, microwave individual servings in a microwave-safe bowl for 2-3 minutes, stirring halfway through to ensure even heating.

Pin This Lasagna Soup Recipe For Later

If you enjoyed this Easy Lasagna Soup, check out some of my other soup recipes!

Slow Cooker Chicken and Dumplings Soup

Smoked Turkey Split Pea Soup

Soul Food Style Pork Neck Bone Soup

Hamburger Soup

Easy Lasagna Soup Recipe

This Lasagna Soup transforms all the rich, savory flavors of a classic lasagna into a hearty, comforting soup that's perfect for chilly days. Quick to prepare and filled with tender pasta, seasoned meat, and a creamy ricotta topping, it’s a delicious, one-pot meal that brings warmth to any table.

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Keyword Easy Lasagna Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 2 lb ground meat beef, turkey, chicken, or plant-based alternative
• 1 yellow onion chopped
• 1 red bell pepper diced
• 4 cloves garlic crushed
• 1 28 oz can crushed tomatoes
• 3 tbsp tomato paste
• 2-3 cups broth chicken, beef, or vegetable
• 8 oz package of mafalda pasta or broken lasagna noodles
• 1 cup whole milk ricotta cheese
• ¼ cup shredded parmesan cheese
• 1 cup spinach finely chopped
• 2 tsp Italian seasoning
• 2 tsp dried basil divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt divided
• ½ tsp black pepper
• Fresh basil or parsley for garnish

Instructions

• In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked through.
• Add the chopped yellow onion, diced red bell pepper, and crushed garlic to the pot. Season with 1 teaspoon of salt, Italian seasoning, 1 teaspoon of dried basil, garlic powder, onion powder, and black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
• Stir in the crushed tomatoes and tomato paste. Add 2 cups of broth to the pot. If a thinner soup is desired, add an additional cup of broth. Bring the mixture to a boil, then reduce the heat to a simmer.
• Add the pasta to the pot and cook, stirring occasionally, until the pasta is al dente, about 12-14 minutes.
• While the pasta cooks, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, chopped spinach, parmesan cheese, the remaining teaspoon of salt, and 1 teaspoon of dried basil. Stir until well combined and set aside.
• Once the pasta is cooked, ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and garnish with fresh basil or parsley.
• Serve hot with crusty bread or garlic bread for dipping.

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Recipe by: I Heart Recipes

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