There’s something about a bowl of lasagna soup that just feels like home. It’s got all the cozy layers of your favorite baked lasagna the rich tomato sauce, tender noodles, and melty cheese but in a warm, spoonable form that comes together in under an hour.
Picture this: it’s a cool evening, you’ve got your favorite playlist humming softly in the background, and the smell of garlic and tomatoes fills the kitchen. This is the kind of meal that wraps you up like a blanket hearty, comforting, and a little nostalgic.
What I love most about this lasagna soup is how simple it is. No stacking, no baking just a single pot that brings everything together into something cozy, creamy, and full of flavor. Perfect for weeknights, family dinners, or lazy Sunday cravings.
Ingredients You’ll Need
This recipe makes about 12 cups plenty for leftovers or to share with friends.
Main Ingredients
- 1–2 tablespoons olive oil (or your favorite cooking oil)
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes (don’t drain)
- 1 (15-ounce) can tomato sauce or tomato puree
- ⅓ cup tomato paste (about half of a 6-ounce can)
- 4 cups chicken broth
- 1–2 cups water (to adjust consistency)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt (adjust to taste)
- Black pepper, to taste
- 8 ounces bowtie pasta (uncooked – or swap for broken lasagna noodles for a rustic touch)
Toppings (measure with your )
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese, shredded (about ½ cup)
- ¼ cup Parmesan cheese, shaved or grated
- ¼ cup fresh parsley, chopped
Tip: Use fresh garlic if you can the way it sizzles in the olive oil makes the whole kitchen smell incredible.
How to Make It
Step 1: Brown the Beef and Aromatics
Heat a large 4.5-quart soup pot over medium-high heat. Drizzle in olive oil and let it shimmer. Add the ground beef, diced onion, and minced garlic. Sauté until the beef is browned and the onions turn soft and golden. You’ll know it’s ready when your kitchen smells like a cozy Italian bistro. Drain any excess fat if needed.
Step 2: Stir in the Tomatoes and Broth
Now the magic starts. Pour in the diced tomatoes (juice and all), tomato sauce, and tomato paste. Add the chicken broth, Italian seasoning, salt, and pepper. Give it all a good stir it should already look rich and hearty, with that deep red color that screams comfort.
Step 3: Cook the Pasta Right in the Soup
Add the uncooked pasta noodles straight into the pot. Turn up the heat to bring it all to a gentle boil, then reduce to a medium simmer. Let it cook for about 10–15 minutes, stirring often to keep the pasta from sticking. Watch as the noodles soak up all that tomato goodness.
Cozy tip: If the soup gets a bit too thick, add water or extra broth to loosen it up it’s meant to be slurpable and spoon-cozy.
Step 4: Serve with All the Cheesy Goodness
Here’s where it gets dreamy. You can either stir in the cheeses after the soup cools slightly making it rich and creamy throughout or let everyone top their own bowls. A dollop of ricotta, a sprinkle of mozzarella, a dusting of Parmesan, and a few leaves of fresh parsley turn each bowl into pure comfort.
The first spoonful? It’s like a hug in soup form warm, savory, and a little bit indulgent.
Lasagna Soup Recipe
Equipment
- 4.5-quart soup pot Heavy-bottomed helps prevent scorching.
- Wooden spoon For stirring and breaking up meat.
- Ladle For serving.
- Measuring cups & spoons For accurate seasoning.
Ingredients
- 1-2 tablespoons Olive oil (or preferred oil)
- 1 pound Ground beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 15-ounce can Diced tomatoes, do not drain
- 1 15-ounce can Tomato sauce or tomato puree
- 1/3 cup Tomato paste (about half a 6-ounce can)
- 4 cups Chicken broth
- 1-2 cups Water, to adjust consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon Sea salt, or more to taste
- Black pepper, to taste
- 8 ounces Bowtie pasta (uncooked) *or broken lasagna noodles
- 1/2 cup Ricotta cheese (topping)
- 2 ounces Mozzarella cheese, shredded (about 1/2 cup) (topping)
- 1/4 cup Parmesan cheese, shaved or grated (topping)
- 1/4 cup Fresh parsley, chopped (garnish)
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
- Add ground beef, diced onion, and minced garlic. Sauté until beef is cooked through and onions are softened; drain excess fat if needed.
- Stir in diced tomatoes (with juices), tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper.
- Add the uncooked pasta. Increase heat to high and bring to a boil, then reduce to a medium simmer.
- Cook 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
- Adjust consistency with 1–2 cups water or additional broth as needed.
- Serve hot. Either fold in ricotta, mozzarella, and Parmesan after the soup cools slightly, or serve cheeses on the side for individual bowls. Garnish with fresh parsley.
- To store: Cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days. To reheat: Add water or broth to loosen as noodles absorb liquid.
Notes
Cozy Tips & Serving Ideas
- Try it with garlic bread or crusty sourdough for dipping
- Add a handful of spinach or kale for a veggie boost
- Make a big batch and freeze it for cozy nights when you don’t feel like cooking
- For a lighter version, swap the ricotta for Greek yogurt creamy and tangy
Why You’ll Love This Recipe
This lasagna soup is one of those recipes that always brings everyone to the table. It’s rich enough for a special night but simple enough for any weekday. Plus, it reheats beautifully just add a splash of broth and it’s as cozy as the first time.