Lasagna Soup is what I make when I’m craving a full pan of cheesy lasagna but absolutely don’t have the time or patience for layering, baking, and waiting. It keeps all the flavors you’d expect—ricotta, mozzarella, rich tomato, plenty of garlic—but turns them into a fast, weeknight-friendly soup you can build in one pot.
This version leans on jarred marinara and chicken broth, so you get deep, slow-cooked flavor without hovering over the stove. Breaking up regular lasagna noodles instead of buying special pasta keeps it simple and familiar. The result is cozy and satisfying, but lighter to eat and easier to clean up after.
I like that you can tweak it depending on who’s eating: keep it all beef for a milder bowl, or swap in some Italian sausage for extra punch. Add the heavy cream if you want it lush and velvety, or skip it for something lighter. If you’ve got 50 minutes and a single pot, this Best Lasagna Soup is a smart upgrade to the classic that actually fits into a busy schedule.
Quick Guide to Best Lasagna Soup
What Goes In
- 1 pound lean ground beef (or half Italian sausage, half beef)
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
- 1/4–1/2 teaspoon red pepper flakes
- 1 (24 oz) jar Prego Traditional Italian Sauce
- 8–10 cups low sodium chicken broth, divided
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles, broken into 1–2 inch pieces
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese, for serving
- Freshly grated Parmesan cheese, for serving
- Ricotta cheese, for serving
Let’s Begin
- Set a large Dutch oven or soup pot over medium-high heat. Add the ground beef (and sausage if using) and diced onion. Cook, breaking up the meat with a spoon, until the beef is fully browned and the onion is softened. This should take about 6–8 minutes. Stir in the minced garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Drain off any excess fat so the soup doesn’t turn greasy.
- Pour in the marinara sauce and 6 cups of the chicken broth. Add the crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, salt, pepper, bay leaf, and the broken lasagna noodles. Stir well, making sure the noodles are mostly submerged so they cook evenly. Bring the pot up to a boil, then reduce the heat to a gentle simmer.
- Let the soup simmer for about 20–30 minutes, stirring occasionally so the noodles don’t stick to the bottom. The noodles are done when they’re tender but still hold their shape. If the soup gets too thick as it cooks, add a splash of broth to loosen it.
- Remove and discard the bay leaf. Stir in the heavy cream, if you’re using it, for a richer, smoother broth. Add 2–4 more cups of chicken broth, a little at a time, until the soup reaches your preferred thickness. Taste and adjust seasoning with extra salt or pepper if needed.
- Ladle the hot lasagna soup into bowls. Top each serving with a spoonful of ricotta, a sprinkle of shredded mozzarella, and a shower of freshly grated Parmesan. Let the cheeses sit for a minute to melt slightly before serving so you get that classic lasagna feel in every spoonful.
Beef vs. Sausage
Ground beef keeps this lasagna soup straightforward and family-friendly, especially if you’re cooking for kids or anyone sensitive to spice. It gives you a clean, meaty base that lets the marinara and herbs do most of the talking. Italian sausage, on the other hand, brings built-in seasoning: fennel, chili, and extra salt. Using half beef and half sausage is a good middle ground. You get more flavor without the soup becoming too heavy or salty. If you go heavier on sausage, taste before adding the full amount of salt, since sausage can be seasoned aggressively. For a lighter option, you can swap in ground turkey or chicken sausage but brown it well to get some color and flavor on the meat first.
Noodle Texture Tips
Lasagna soup lives or dies on noodle texture. If you cook the pasta too long, it swells, gets mushy, and keeps soaking up broth even after you turn off the heat. To avoid that, aim to stop cooking when the noodles are just al dente—tender with a slight bite. They’ll continue to soften while the soup rests. Stir the pot every few minutes as it simmers so the broken lasagna pieces don’t clump together. If you know you’ll have leftovers, consider boiling the noodles separately and adding them to each bowl instead of the whole pot. That way, you can store the soup and pasta apart and keep the texture spot-on the next day.
Choosing Your Cheeses
Using three cheeses is what makes this lasagna soup feel like the real thing, but it doesn’t need to be complicated. Ricotta adds creaminess and that classic lasagna layer vibe, mozzarella gives you melt and stretch, and Parmesan brings sharp, salty depth. If you can, buy a block of Parmesan and grate it yourself; it melts better and tastes cleaner than the pre-shredded kind. For mozzarella, a low-moisture block shredded at home will stay gooey instead of getting rubbery. Ricotta can be full-fat for maximum richness or part-skim for something lighter. You can also mix a little salt and dried basil or oregano into the ricotta before serving for extra flavor in every dollop.
Frequently Asked Questions (FAQ)
Can I make Best Lasagna Soup ahead of time without ruining the noodles?
You can absolutely make Best Lasagna Soup ahead, but you’ll want to plan for the noodles. If the pasta sits in the broth overnight, it will keep absorbing liquid and can turn very soft. The best approach is to cook the soup base fully without the noodles, then boil the lasagna pieces separately right before serving. Store the soup and noodles in separate containers, and when you’re ready to eat, heat the soup to a simmer and stir in the pasta. This way, you control the texture and don’t end up with mushy leftovers.
How can I adjust the spice level for kids or spice-lovers?
The heat in this lasagna soup mainly comes from the red pepper flakes and, if you’re using it, Italian sausage. For a kid-friendly batch, simply skip the red pepper flakes and stick to ground beef only. You’ll still have plenty of flavor from the garlic, onion, and dried herbs. For spice-lovers, you can increase the red pepper flakes, use hot Italian sausage, or add a pinch of cayenne toward the end. Always add extra heat in small amounts, tasting as you go, so you don’t overshoot and make the whole pot too spicy for everyone else.
What if my soup tastes too acidic or too flat?
If the soup tastes sharp or overly tomato-forward, it’s usually an acidity issue. The sugar and balsamic vinegar already help balance this, but sometimes brands of tomatoes and sauce vary. Stir in a splash more cream or an extra teaspoon of sugar, then simmer for a few minutes and taste again. If it tastes flat or dull, it probably needs salt or a bit more dried basil or oregano. Add seasoning gradually, about 1/4 teaspoon at a time, and let it cook for a minute before tasting so the flavors have a chance to blend.
Can I freeze Best Lasagna Soup, and how should I reheat it?
Yes, this soup freezes well if you handle the pasta smartly. For the best results, freeze the soup without noodles; pasta tends to get mushy and fall apart after freezing and thawing. Cool the soup completely, then transfer it to airtight containers, leaving some space at the top for expansion. Freeze for up to three months. When you’re ready to serve, thaw overnight in the fridge, then reheat gently on the stove, adding a bit of broth if it’s thick. Cook fresh lasagna noodles separately and stir them into the hot soup just before serving. Reheat slowly over medium heat to avoid scorching the bottom.
How can I make this lasagna soup lighter or more protein-rich?
To lighten the soup, you can swap the heavy cream for half-and-half or leave it out entirely. Using lean ground beef or ground turkey instead of sausage also cuts down on fat. To keep it filling and protein-rich, consider adding a can of rinsed white beans or lentils during the simmer; they absorb the flavors well and make the soup more satisfying. You can also reduce the amount of pasta slightly and increase the meat or beans. If you omit the cream, finish each bowl with a smaller scoop of ricotta for creaminess without loading the entire pot with dairy.
Best Lasagna Soup
Equipment
- Large Dutch oven or large soup pot
Ingredients
- 1 pound lean ground beef or substitute half with Italian sausage
- 1 medium yellow onion diced
- 4-5 cloves garlic minced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 24 ounce jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth divided
- 1 14 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 whole bay leaf
- 10 uncooked noodles lasagna noodles broken into 1-2 inch pieces
- 1/2 cup heavy cream optional
- shredded mozzarella cheese for topping
- freshly finely grated Parmesan cheese for serving
- ricotta cheese for dolloping on top
Instructions
- Heat a large Dutch oven or soup pot over medium-high. Add the ground beef and diced onion and cook, breaking the meat up, until the beef is browned and the onion is softened. Stir in the minced garlic and red pepper flakes and cook about 30 seconds more. Drain any excess fat.
- Pour in the jarred tomato sauce, 6 cups of the chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried herbs, salt, pepper and the bay leaf. Add the broken lasagna noodles, bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, until the noodles are tender, about 20–30 minutes.
- Remove and discard the bay leaf. Stir in the heavy cream if using, then add 2–4 more cups of chicken broth to reach your preferred soup thickness. Taste and adjust seasoning. Ladle into bowls and garnish with shredded mozzarella, grated Parmesan and dollops of ricotta before serving.