You know those nights when you’re craving the cozy hug of lasagna but don’t want to deal with layering noodles and sauce? That’s exactly why I fell in love with this easy lasagna soup recipe! It gives you all the rich, cheesy goodness of traditional lasagna in about half the time—and with just one pot to wash. My kids go crazy for the melty mozzarella topping, and I love how the broken lasagna noodles soak up that savory tomato broth. Trust me, after one spoonful of this comfort food soup, you’ll wonder why you ever bothered making lasagna the old-fashioned way!
Why You’ll Love This Easy Lasagna Soup Recipe
Oh my gosh, where do I even start? This soup is just pure comfort in a bowl, and here’s why you’re going to adore it as much as I do:
- One pot wonder – Yes! Just one pot means less cleanup (hallelujah!)
- Ready in 35 minutes – Faster than waiting for traditional lasagna to bake
- All the lasagna flavors – That perfect mix of rich tomato, savory beef, and gooey cheese
- Customizable heat – Add more or less red pepper flakes to suit your taste
- Kid-approved – My picky eaters go crazy for the cheesy topping!
Seriously, it’s like getting a warm Italian hug from the inside out. Once you try it, you’ll be making it all winter long!
Ingredients for Easy Lasagna Soup Recipe
Okay, let’s gather our ingredients – this is where the magic starts! Don’t worry if your pantry isn’t fully stocked, because we’re using simple, everyday items here. Just promise me you’ll use real mozzarella – none of that pre-shredded stuff with anti-caking agents (trust me, it makes a difference!). Here’s exactly what you’ll need:
- 1 lb ground beef – I like 80/20 for flavor, but lean works too
- 1 small onion, diced – About the size of a baseball
- 3–4 cloves garlic, minced – More if you’re a garlic lover like me!
- 1 tbsp olive oil (if needed) – Only if your beef is super lean
- 1 tbsp tomato paste – That little can in your fridge will last forever
- 1 (28 oz) can crushed tomatoes – The San Marzano kind if you’re feeling fancy
- 1 (14.5 oz) can diced tomatoes – With juices for extra liquid
- 4 cups beef broth – Low-sodium so we can control the salt
- 1 tsp Italian seasoning – My secret is to crush it between fingers first
- 1/2 tsp salt (plus more to taste) – We’ll adjust at the end
- 1/2 tsp black pepper – Freshly ground if possible
- 1/4 tsp red pepper flakes (optional) – Just enough for a little warmth
- 8 lasagna noodles, broken into bite-size pieces – No need to be perfect!
- 1 cup shredded mozzarella cheese (plus more for serving) – Freshly grated melts better
- 2 tbsp chopped fresh parsley (for topping) – Adds that fresh pop of color
- Crusty bread, for serving – Because soup needs something to dunk!
See? Nothing too crazy here – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
Equipment Needed
You won’t need any fancy gadgets for this easy lasagna soup recipe – just the basics from your kitchen! Grab these trusty tools:
- A large pot – Big enough to hold all that deliciousness (I use my 5-quart Dutch oven)
- Wooden spoon – For stirring without scratching your pot
- Chef’s knife – To chop that onion and garlic
- Cutting board – Preferably one that doesn’t slide around
That’s it! Now let’s make some magic happen.
How to Make Easy Lasagna Soup Recipe
Alright, let’s get cooking! This easy lasagna soup comes together faster than you’d think, and I’ll walk you through each step so it turns out perfect every time. Don’t worry – I’ve made all the mistakes so you don’t have to!
Step 1: Brown the Ground Beef
First, heat your large pot over medium heat. Add the ground beef and diced onion together – I love how they cook simultaneously! Break up the meat with your wooden spoon as it browns. You’ll know it’s ready when there’s no more pink and the onions turn translucent (about 5-7 minutes). If there’s excess grease, tilt the pot and spoon some out – we want flavor, not grease puddles!
Step 2: Add Aromatics and Tomato Paste
Now the fun part! Push the meat mixture to one side and add the minced garlic right onto the hot surface of the pot. Let it sizzle for about 30 seconds until you smell that amazing garlicky aroma. Then stir in the tomato paste – this little powerhouse will give our soup incredible depth. Cook everything together for another minute until the paste darkens slightly.
Step 3: Simmer the Soup Base
Time to build flavor! Pour in both cans of tomatoes (juices and all), beef broth, and all those lovely seasonings. Give it a good stir and crank up the heat to bring it to a gentle boil. You’ll see the liquid transform into this gorgeous, rich red color – that’s when you know the magic is happening!
Step 4: Cook the Lasagna Noodles
Here’s where we make it lasagna soup! Break the noodles into rough pieces (no need to be perfect) and stir them into the bubbling broth. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally so nothing sticks. The noodles should be tender but still have a little bite – we’re not making mush here!
Step 5: Serve and Garnish
The best part – eating! Ladle the hot soup into bowls and immediately top with a generous handful of mozzarella. Watch it melt into gooey perfection! Sprinkle with fresh parsley for that pop of color and freshness. Don’t forget crusty bread on the side for dipping – you’ll want to soak up every last drop of that incredible broth!
Tips for the Best Easy Lasagna Soup Recipe
After making this soup more times than I can count, here are my foolproof tips for lasagna soup perfection:
- Noodle watch: Cook just until al dente – they’ll keep softening in the hot broth!
- Gluten-free? Swap regular noodles for your favorite GF lasagna sheets.
- Spice control: Start with 1/4 tsp red pepper flakes – you can always add more.
- Cheese magic: Let the mozzarella melt slightly before serving for that stretchy, gooey goodness.
- Broth boost: If it thickens too much, just stir in a splash of hot water or broth.
These little tricks make all the difference between good soup and “wow, can I have seconds?” soup!
Variations for Easy Lasagna Soup Recipe
Oh, the possibilities! This easy lasagna soup recipe is like your favorite little black dress – totally adaptable for any occasion. Here are my favorite ways to mix it up:
- Turkey twist: Swap ground beef for lean turkey – just add an extra pinch of Italian seasoning
- Veggie boost: Toss in sliced mushrooms or spinach during the last 5 minutes
- Cheese change-up: Try ricotta dollops instead of mozzarella for authentic lasagna vibes
- Meat lovers: Add cooked Italian sausage crumbles with the beef
The best part? No matter how you tweak it, you still get that comforting lasagna flavor in every spoonful!
Serving Suggestions
Oh, let me tell you how I love to serve this easy lasagna soup – it’s all about that cozy Italian trattoria vibe! Warm, crusty garlic bread is absolutely mandatory for dunking (I’m serious, don’t skip it!). A simple green salad with tangy vinaigrette cuts through the richness perfectly. For presentation, I always serve it in wide, shallow bowls so you can see all those gorgeous layers – the red broth, melty cheese, and fresh parsley on top. Bonus points if you’ve got cute little soup spoons!
Storage and Reheating
Here’s the scoop on keeping your easy lasagna soup tasting fresh – because let’s be honest, leftovers might be even better the next day! Store any extra soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over medium-low heat with a splash of broth or water to loosen it up. The noodles will soften more over time, but that just means more comfort in every bite! Pro tip: Wait to add fresh cheese topping until right before serving for maximum melty goodness.
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates because we all tweak recipes differently! Each hearty bowl of this easy lasagna soup packs about:
- 520 calories – Perfect for a satisfying meal
- 18g fat (7g saturated) – Mostly from that delicious beef and cheese
- 28g protein – Thanks to the ground beef and noodles
- 55g carbs – With 5g fiber from those tomatoes and noodles
Keep in mind, using turkey instead of beef or adjusting cheese amounts will change these numbers. But honestly? Sometimes comfort food is worth every delicious calorie!
Frequently Asked Questions
I get asked about this easy lasagna soup recipe all the time – here are the answers to the questions that pop up most often!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey works beautifully in this cheesy lasagna soup. Just add an extra teaspoon of Italian seasoning to boost the flavor since turkey is milder than beef. You might also want to use a tablespoon of olive oil since turkey is leaner. The soup will still have that wonderful comfort food quality – promise!
How Do I Keep the Noodles from Getting Mushy?
The secret is timing! Cook the broken lasagna noodles just until al dente (about 10 minutes), then serve immediately. They’ll continue softening in the hot broth, but won’t turn to mush. If you’re making this one pot lasagna soup ahead, consider cooking the noodles separately and adding them when reheating.
Can I Make This Soup Ahead of Time?
You sure can! This ground beef lasagna soup actually tastes even better the next day as flavors meld. Just store it without the cheese topping in an airtight container for up to 3 days. When ready to serve, reheat gently on the stove, adding a splash of broth if it’s too thick. Then pile on that fresh mozzarella – so good!
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35-Minute Easy Lasagna Soup Recipe – Comfort in Every Bite
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting and easy-to-make lasagna soup with ground beef, rich tomato broth, and tender lasagna noodles, topped with melted mozzarella cheese.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 tbsp olive oil (if needed)
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese (plus more for serving)
- 2 tbsp chopped fresh parsley (for topping)
- Crusty bread, for serving
Instructions
- In a large pot over medium heat, cook the ground beef and onion until the beef is browned. Drain excess grease if needed.
- Stir in garlic and tomato paste and cook for 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil.
- Add broken lasagna noodles. Reduce to a simmer and cook 10–12 minutes, stirring occasionally, until noodles are tender.
- Ladle into bowls and top with shredded mozzarella and chopped parsley. Serve hot with crusty bread.
Notes
- Adjust red pepper flakes for spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Use gluten-free lasagna noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg