Easy Lasagna Soup

This easy lasagna soup gives you everything you love about classic lasagna — the rich tomato broth, the tender pasta, the melty ricotta on top — in one pot and about 30 minutes. No layering, no baking dish, no sink full of pans.

It is the cozy weeknight answer to lasagna night: hearty, family-friendly and endlessly scoopable. Serve it with garlic bread for dunking and watch it disappear. For more cozy comfort food, try our loaded baked potato soup and our classic meatloaf next.

Why This Recipe Works

• Blooming the tomato paste with the aromatics builds deep, slow-cooked flavor in minutes.
• The pasta cooks right in the broth, soaking up flavor and naturally thickening the soup.
• The ricotta mixture is dolloped on at serving time, so it stays creamy and melty instead of turning grainy in the pot.
• Broken lasagna noodles mean every spoonful tastes like the best part of lasagna — the edges.

Ingredients

Everything cooks in one pot. US measurements with metric in brackets.

• 1 tbsp olive oil
• 1 lb (450 g) lean ground beef (or Italian sausage, or half and half)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium chicken or beef broth
• 8 lasagna noodles (about 200 g), broken into bite-size pieces
• 1 tsp sugar (optional, balances the acidity)
• Salt and black pepper, to taste

For the ricotta topping:

• 1 cup (250 g) ricotta cheese
• 1/2 cup (50 g) shredded mozzarella
• 1/4 cup (25 g) grated Parmesan, plus more to serve
• Fresh basil or parsley, chopped, to serve

How to Make Easy Lasagna Soup

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook 6-7 minutes, breaking it up, until well browned. Drain excess fat if needed.
2. Add the onion and cook 3 minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes and tomato paste and cook 1 minute until the paste darkens slightly.
3. Pour in the crushed tomatoes and broth, add the sugar, and season with salt and pepper. Bring to a boil.
4. Add the broken lasagna noodles. Simmer 10-12 minutes, stirring occasionally so the noodles do not stick, until the pasta is tender.
5. Meanwhile, stir the ricotta, mozzarella and Parmesan together in a small bowl with a pinch of salt and pepper.
6. Taste the soup and adjust the seasoning. Ladle into bowls, add a generous dollop of the ricotta mixture to each, and finish with basil and extra Parmesan.

Tips for the Best Lasagna Soup

• Break the noodles into uneven pieces — the mix of sizes gives the best texture.
• Stir the pot a few times while the pasta cooks; lasagna noodles love to stick together.
• Swap the beef for Italian sausage (hot or sweet) for an instant flavor twist.
• The soup thickens as it sits because the pasta keeps drinking broth — just stir in a splash more when reheating.

Storage

Refrigerate leftovers in an airtight container for up to 3 days; the noodles will keep softening, so it is best eaten fresh. For freezing, freeze the soup base without the pasta for up to 2 months, then add freshly cooked noodles when reheating. Keep the ricotta topping separate and add it fresh at serving.

Frequently Asked Questions

Can I use a different pasta shape?

Yes. Mafalda, rotini or broken fettuccine all work; keep the same weight and adjust the simmer time to the package directions.

Can I make this vegetarian?

Easily. Swap the beef for two cans of lentils or chopped mushrooms and use vegetable broth.

Can I make lasagna soup in a slow cooker?

Yes. Cook the base on Low for 4-6 hours, then stir in the broken noodles and cook on High for 25-30 minutes until tender.

Why did my soup get too thick?

The pasta absorbs broth as it stands. Stir in extra broth or water, a half cup at a time, until it loosens.