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If you love all the rich, cheesy, comforting flavors of traditional lasagna but don’t have the time (or patience) to layer noodles, sauce, and cheese, then you’re going to fall head over heels for Lasagna Soup. It’s everything you adore about classic lasagna — all in one hearty bowl of cozy goodness.

This one-pot meal is perfect for busy weeknights or chilly weekends when you just want something that feels like a warm hug in a bowl.

It's no secret in my house that we LOVE lasagna. It is my most popular recipe, and I make it a lot for people when I am taking them a meal. I have made Slow Cooker Lasagna pasta, lasagna with homemade noodles, Crockpot Lasagna, Pumpkin Lasagna, and now I get to add this delicious Lasagna soup to the list!

❤️ Why You’ll Love Lasagna Soup

All the flavor of lasagna with none of the layering.
Quick and easy: Ready in about 40 minutes.
Family-friendly: Everyone loves this comforting Italian-inspired soup.
Freezer-friendly: Perfect for meal prep or make-ahead dinners.

Ingredients for Lasagna Soup

1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
6 cloves garlic, minced
2 tablespoons of tomato paste
1 (28-ounce) can crushed tomatoes
6 and 1/2 cups chicken broth
2 teaspoons dried basil
2 teaspoons of parsley
2 teaspoons of oregano
1 teaspoon of crushed red pepper
1 teaspoon salt
½ teaspoon black pepper
8 lasagna noodles, broken into pieces
1 cup of heavy cream
15 ounces of ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

How to Make Lasagna Soup

Step 1: Cook the Meat

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.

Step 2: Add Aromatics

Stir in the diced onion and garlic. Cook for 2–3 minutes, until fragrant and the onions are translucent.

Step 3: Build the Broth

Add crushed tomatoes, chicken broth, dried seasonings, salt, crushed red pepper, and black pepper. Stir well and bring to a boil.

Step 4: Add the Noodles

Break the lasagna noodles into bite-sized pieces and add them to the pot. Reduce the heat to a simmer and cook for about 15–20 minutes, or until the noodles are tender.

Step 5: Make the Cheese Mixture

In a small bowl, combine ricotta, mozzarella, and Parmesan cheese. Stir until creamy and well blended. Roll the mixture into little balls and put them in the soup.

Step 6: Serve and Enjoy!

Ladle the soup into bowls and some of the little cheese balls. Garnish with fresh basil or parsley for that finishing touch.

🥖 Serving Suggestions

Pair this cozy bowl of lasagna soup with:

A crusty piece of garlic pull-apart bread
A light side salad with Italian dressing
A glass of red wine for a true Italian-inspired meal

Storing & Freezing Tips

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze the soup (without cheese mixture) for up to 3 months. Reheat and top with fresh cheese when serving.

Lasagna Soup is the ultimate comfort food — simple to make, full of rich Italian flavors, and guaranteed to make everyone at your table happy. It’s like a big, warm bowl of love.

Love soup recipes? Check these out

Yield: 8 servings

The Best Lasagna Soup

Name: The Best Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 small onion, diced; 6 cloves garlic, minced; 2 tablespoons of tomato paste; 1 (28-ounce) can crushed tomatoes; 6 and 1/2 cups chicken broth; 2 teaspoons dried basil; 2 teaspoons of dried parsley; 2 teaspoons of dried oregano; 1 teaspoon of crushed red pepper; 1 teaspoon salt; ½ teaspoon black pepper; 1 pound of lasagna noodles, broken into pieces; 1 cup of heavy cream; 15 ounces of ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil or parsley, for garnish

Cozy lasagna soup made in one pot! All the classic lasagna flavors you love without the layering. Perfect for busy weeknights.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
6 cloves garlic, minced
2 tablespoons of tomato paste
1 (28-ounce) can crushed tomatoes
6 and 1/2 cups chicken broth
2 teaspoons dried basil
2 teaspoons of dried parsley
2 teaspoons of dried oregano
1 teaspoon of crushed red pepper
1 teaspoon salt
½ teaspoon black pepper
1 pound of lasagna noodles, broken into pieces
1 cup of heavy cream
15 ounces of ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in the diced onion and garlic. Cook for 2–3 minutes, until fragrant and the onions are translucent.
Add crushed tomatoes, chicken broth, dried seasonings, salt, crushed red pepper, and black pepper. Stir well and bring to a boil.
Break the lasagna noodles into bite-sized pieces and add them to the pot. Reduce the heat to a simmer and cook for about 15–20 minutes, or until the noodles are tender.
In a small bowl, combine ricotta, mozzarella, and Parmesan cheese. Stir until creamy and well blended. Roll the mixture into little balls and put them in the soup.
Ladle the soup into bowls and some of the little cheese balls. Garnish with fresh basil or parsley for that finishing touch.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 648Total Fat: 39gSaturated Fat: 20gUnsaturated Fat: 19gCholesterol: 140mgSodium: 1617mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 40g