The Best Lasagna Soup Recipe for Hearty Comfort

There’s something magical about a bowl of lasagna soup. It’s everything you love about classic lasagna—rich tomato sauce, gooey cheese, tender pasta—but served up in a comforting, soul-warming soup. Honestly, the first time I tried making this, I thought, “Can soup really taste like lasagna?” Spoiler alert: it can, and it’s amazing.

I remember my first attempt at lasagna soup. I used the wrong pasta, my broth was watery, and I underestimated the power of good seasoning. But I learned from those mistakes, and now this recipe is one of my go-to comfort foods. Let’s dive into how to make this delicious dish, with tips and tricks I’ve picked up along the way.

What is Lasagna Soup?

Lasagna soup is a deconstructed version of traditional lasagna. Instead of layering noodles, meat, sauce, and cheese in a baking dish, you combine all those elements in a pot to create a hearty, flavorful soup. It’s perfect for busy weeknights because it’s quicker than baking a lasagna but still delivers that same Italian-inspired comfort.

The beauty of lasagna soup is its versatility. You can customize it to suit your taste—whether you want it vegetarian, extra creamy, or loaded with spice. Plus, it’s a one-pot meal, which means less cleanup. Who doesn’t love that?

Ingredients for Lasagna Soup

I usually go for ground beef or Italian sausage because they add a rich, savory depth to the soup. If you’re feeling adventurous, mix the two for a blend of flavors. One time, I used turkey sausage for a lighter option, and it was surprisingly delicious.

For vegetarians, black lentils or plant-based crumbles work great. Just season them generously with garlic powder, onion powder, and Italian herbs to mimic the flavor of meat. A little tip: browning your protein before adding it to the soup creates those delicious caramelized bits that add extra flavor.

Traditional lasagna noodles broken into pieces are the classic choice for this soup, but I’ve also had success with mafaldine (those wavy ribbon noodles) and rotini. Once, in a pinch, I even used elbow macaroni. The key is to cook the pasta al dente—no one likes mushy noodles.

To avoid overcooking, I like to cook the pasta separately and add it to individual bowls before ladling in the soup. It keeps the noodles from soaking up all the broth. Need more pasta tips? Check out this guide on cooking perfect pasta.

The base of lasagna soup is a rich, tomatoey broth made with crushed tomatoes, tomato paste, and chicken or beef broth. For an extra depth of flavor, I sometimes add a splash of balsamic vinegar or red wine. Trust me, it takes the soup from good to restaurant-quality.

If you’re looking for a creamier version, a dollop of heavy cream or a spoonful of cream cheese at the end works wonders. One time, I accidentally added too much cream, and while it was indulgent, it was a little over-the-top. Balance is key!

No lasagna soup is complete without cheese. I love mixing ricotta, mozzarella, and parmesan for that classic lasagna flavor. Stirring a dollop of ricotta into each bowl before serving creates a creamy, dreamy texture.

If you’re dairy-free, there are plenty of plant-based cheese options these days. Just make sure to pick ones that melt well.

How to Make Lasagna Soup

Start by chopping your veggies—onions, garlic, and maybe some bell peppers if you’re feeling fancy. Brown your ground meat in a large pot, breaking it up into small pieces as it cooks. Drain any excess grease to keep the soup from feeling heavy.

While the meat is browning, prepare your pasta. If you’re cooking it separately, toss it with a little olive oil after draining to prevent sticking. It’s a small step that makes a big difference.

Sauté your onions and garlic in the same pot you used for the meat. Once they’re soft and fragrant, stir in your tomato paste to caramelize it slightly—it adds a deep, rich flavor. Add the crushed tomatoes, broth, and your seasonings: Italian herbs, red pepper flakes, salt, and black pepper. Let it simmer for 20-30 minutes to let the flavors meld.

If you’re feeling extra fancy, throw in a parmesan rind while the soup simmers. It infuses the broth with a nutty, cheesy flavor that’s absolutely divine.

If you’re adding the pasta directly to the soup, do it during the last 10 minutes of cooking. Keep a close eye on it, though—pasta cooks faster in soup than in water. For a more controlled texture, cook the pasta separately and add it to individual bowls.

Just before serving, stir in a handful of grated parmesan and a splash of cream, if desired. Ladle the soup into bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and a fresh basil leaf. Trust me, those finishing touches make all the difference.

Variations and Customizations

For a richer, creamier version, stir in heavy cream or mascarpone cheese at the end. One time, I used half-and-half because I ran out of cream, and it worked beautifully.

Swap the tomato base for chicken broth and add spinach, mushrooms, and shredded chicken. It’s a lighter, more elegant take on the classic.

Kick up the heat with hot Italian sausage, extra red pepper flakes, or a splash of hot sauce. I once went overboard with the spice and had to cool it down with extra cream—lesson learned!

Use vegetable broth, plant-based crumbles, and dairy-free cheese for a completely vegan version. Lentils or chickpeas are also great protein options.

Serving Suggestions

Lasagna soup is a meal in itself, but pairing it with the right sides can take it to the next level:

• Garlic Bread: Perfect for dunking into the rich broth.
• Caesar Salad: Crisp and refreshing, it balances the hearty soup.
• Roasted Vegetables: A light, healthy side that complements the soup’s richness.

For drinks, a robust red wine like Chianti or a sparkling water with lemon works beautifully.

Storing and Reheating Lasagna Soup

This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. If you plan to freeze it, skip adding the pasta until you’re ready to reheat. Frozen pasta can get mushy, and nobody wants that.

Reheat on the stovetop over low heat, adding a splash of broth or water to thin it out if needed. Avoid the microwave if you can—it tends to overcook the pasta.

FAQs

Can I use gluten-free pasta in lasagna soup?

Absolutely! Just be sure to cook it separately and add it to bowls right before serving to maintain its texture.

Can I make lasagna soup in a slow cooker?

Yes! Brown the meat and sauté the veggies beforehand, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

How do I make this soup thicker?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or an extra spoonful of tomato paste.

Can I freeze lasagna soup?

Definitely. Just leave out the pasta until you’re ready to reheat.

Can I substitute the ricotta with another cheese?

Sure! Cream cheese, mascarpone, or even cottage cheese work as alternatives.

Final Thoughts

Lasagna soup is one of those dishes that feels like a warm hug in a bowl. It’s hearty, flavorful, and endlessly customizable. Whether you’re cooking for your family, meal prepping for the week, or just craving some comfort food, this recipe has got you covered. What’s your favorite twist on lasagna soup? Let me know in the comments—I’d love to hear your ideas!