Classic Lasagna Soup Recipe: Easy Homemade Version

By Maya Gonzalez
Classic Lasagna Soup Recipe: Easy Homemade Version

The ultimate lasagna soup recipe combines tender pasta, rich tomato broth, melted cheese, and Italian seasonings in one comforting bowl. This 45-minute recipe serves 6 and features al dente lasagna noodles, savory ground beef or Italian sausage, and three-cheese blend that captures authentic lasagna flavors in soup form. Perfect for weeknight dinners with minimal cleanup.

Why This Lasagna Soup Recipe Works

Lasagna soup transforms the beloved baked casserole into a weeknight-friendly meal without sacrificing flavor. Unlike many online recipes that use ricotta or require layering, this streamlined version delivers authentic lasagna essence through carefully balanced ingredients and technique. The secret lies in toasting the spices with onions and garlic before adding broth, which creates a deeper flavor foundation than simply dumping everything in the pot.

Essential Ingredients for Authentic Flavor

Quality ingredients make the difference between good and great lasagna soup. Here's what you'll need:

Protein Options

  • Ground beef (85% lean) - 1 pound
  • Italian sausage (mild or hot) - substitute for beef
  • Vegan crumbles - plant-based alternative

Pantry Staples

  • Lasagna noodles - broken into 1-inch pieces (no-boil works best)
  • Canned crushed tomatoes - 28-ounce can
  • Tomato paste - 2 tablespoons for richness
  • Beef or vegetable broth - 6 cups for optimal consistency

Flavor Builders

  • Yellow onion - finely diced
  • Garlic cloves - minced
  • Dried oregano, basil, and thyme - 1 teaspoon each
  • Red pepper flakes - 1/4 teaspoon (optional)
  • Fresh parsley - for garnish

Cheese Trio

  • Mozzarella - 1 cup shredded
  • Parmesan - 1/2 cup grated
  • Ricotta - 1/2 cup (optional for creaminess)
Nutrient Per Serving Daily Value
Calories 385 19%
Protein 24g 48%
Carbohydrates 32g 12%
Fat 18g 23%
Fiber 4g 14%

Step-by-Step Cooking Instructions

Prep Work (10 minutes)

  1. Brown 1 pound ground beef in large pot over medium-high heat
  2. Add 1 diced yellow onion and cook until translucent (5 minutes)
  3. Stir in 3 minced garlic cloves and cook until fragrant (1 minute)
  4. Add 2 tablespoons tomato paste and cook 2 minutes to deepen flavor

Building Flavor Base

  1. Stir in 1 teaspoon each dried oregano, basil, and thyme
  2. Add 28-ounce can crushed tomatoes with juices
  3. Pour in 6 cups broth and bring to gentle simmer
  4. Break 8 ounces lasagna noodles into 1-inch pieces directly into pot

Final Cooking (20 minutes)

  1. Cover and simmer 15-18 minutes until noodles are al dente
  2. Stir in 1 cup shredded mozzarella and 1/2 cup grated parmesan
  3. Add 1/2 cup ricotta if desired for creamier texture
  4. Garnish with fresh parsley and extra parmesan before serving

Pro Tips for Perfect Lasagna Soup Every Time

Master this recipe with these chef-tested techniques:

Noodle Management

Use no-boil lasagna noodles broken into small pieces. Regular noodles work but require 3-5 minutes less cooking time. Stir occasionally to prevent sticking. The soup thickens as it cools, so maintain slightly thinner consistency than desired final product.

Cheese Integration

Add cheeses off-heat to prevent clumping. For restaurant-style presentation, ladle soup into bowls first, then top with dollop of ricotta and shredded mozzarella that melts slightly from the soup's heat.

Flavor Enhancement

For deeper flavor, deglaze the pot with 1/4 cup red wine after browning meat. Simmer until reduced by half before adding tomatoes. A Parmesan rind simmered in the broth adds umami richness - remove before serving.

Customization Options

This versatile recipe adapts to various dietary needs and preferences:

Dietary Modifications

  • Gluten-free: Use gluten-free lasagna noodles (cook time may vary)
  • Dairy-free: Substitute nutritional yeast for parmesan, omit mozzarella
  • Vegetarian: Replace meat with 2 cups sliced mushrooms and 1 cup lentils

Flavor Variations

  • Creamy version: Stir in 1/2 cup heavy cream at the end
  • Spicy kick: Add 1/2 teaspoon red pepper flakes with spices
  • Extra vegetable: Include 1 cup chopped spinach during last 5 minutes

Serving and Storage Guidelines

Serve immediately in pre-warmed bowls with garlic bread on the side. The soup continues thickening as it cools, so maintain slightly thinner consistency during cooking.

Store leftovers in airtight container in refrigerator for up to 4 days. Reheat gently on stove with splash of broth to restore ideal consistency. Freezes well for up to 3 months - thaw overnight in refrigerator before reheating.

Frequently Asked Questions

Can I use regular lasagna noodles instead of no-boil?

Yes, but reduce cooking time by 3-5 minutes. Regular noodles cook faster than no-boil varieties. Test for doneness at 12 minutes to prevent mushiness. Breaking noodles before adding helps them cook evenly in the soup.

How do I prevent the cheese from clumping?

Remove soup from heat before adding cheese. Stir constantly in one direction as you incorporate shredded mozzarella and parmesan. Adding cheese gradually while off-heat prevents clumping and creates smooth integration throughout the soup.

What's the best substitute for ricotta in lasagna soup?

For similar texture without ricotta, use 1/2 cup cottage cheese blended until smooth or 1/3 cup cream cheese. Vegan alternatives include blended silken tofu with lemon juice. The ricotta adds creaminess but isn't essential - the soup remains flavorful without it.

Why does my lasagna soup turn out too thick?

Lasagna noodles continue absorbing liquid as soup sits. For ideal consistency, cook until noodles are slightly underdone, as they'll finish cooking in residual heat. If too thick, stir in additional broth or water, 1/4 cup at a time, until desired consistency is reached. The soup should coat the back of a spoon but still flow easily.

Can I make this lasagna soup in a slow cooker?

Yes, but with modifications. Brown meat and sauté vegetables first, then transfer to slow cooker. Add all ingredients except noodles and cheese. Cook on low 4 hours, then add broken noodles and cook 1-2 hours more until tender. Stir in cheese just before serving. Avoid overcooking noodles, which become mushy in slow cookers.

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.