Addicting 30-Minute Lasagna Soup Recipe That’s Super Easy

Oh, lasagna – that glorious layered masterpiece we all love, but let’s be honest, who has time to assemble all those noodles and cheeses on a busy weeknight? That’s exactly why I fell head over heels for this lasagna soup recipe years ago. It’s got all those rich Italian flavors – the savory beef, tangy tomatoes, gooey cheese – but comes together in one pot in under 30 minutes. I first made this during a snowstorm when my kids were begging for comfort food, and now it’s our go-to cozy meal. After testing dozens of versions (my Italian grandmother would be proud), I’ve perfected the balance of brothy goodness and hearty satisfaction. The secret? Breaking those lasagna noodles right into the pot so every spoonful captures that classic lasagna essence.

Why You’ll Love This Lasagna Soup Recipe

Listen, I know a good thing when I taste it, and this lasagna soup? It’s magical. Here’s why you’re going to adore it as much as I do:

• Weeknight lifesaver – Ready in 30 minutes flat (no layering required!)
• One-pot wonder – More flavor, fewer dishes to wash – my kind of math
• Tastes like Sunday supper – All the rich, comforting flavors of baked lasagna
• Kid-approved – My picky eaters gobble it up every time
• Endlessly adaptable – Swap ingredients based on what’s in your fridge

Trust me, once you try this coziness in a bowl, you’ll never look at regular lasagna the same way again.

Ingredients for Lasagna Soup Recipe

Here’s everything you’ll need to make this lasagna soup taste like it’s been simmering all day (when really it comes together in no time!):

• Meat: 1 lb ground beef (or turkey if you’re feeling lighter)
• Aromatics: 1 medium onion (diced), 3 garlic cloves (minced – and yes, fresh makes a difference!)
• Liquids: 1 (28 oz) can crushed tomatoes, 4 cups chicken broth (homemade if you’ve got it)
• Seasonings: 2 tsp Italian seasoning (my secret is half oregano, half basil), 1 tsp salt, ½ tsp black pepper
• Noodles: 8 lasagna noodles (broken into bite-sized pieces – no need to be perfect!)
• Cheeses: ½ cup ricotta (full-fat for creaminess), ½ cup shredded mozzarella (the good melty kind)
• Fresh finish: 2 tbsp chopped fresh basil (trust me, don’t skip this – it makes the soup sing!)

See? Nothing fancy – just simple ingredients that work magic together. Now let’s get cooking!

How to Make Lasagna Soup Recipe

Alright, let’s dive into making this cozy masterpiece! I promise it’s easier than wrestling with lasagna noodles in a baking dish. Just follow these simple steps and you’ll have a pot of comfort ready in no time.

Step 1: Brown the Ground Beef

Grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that ground beef and let it sizzle away, breaking it up with your wooden spoon as it cooks. When it’s nicely browned (about 5 minutes), here’s my pro tip: tilt the pot and spoon out the excess fat. Too much grease makes the soup taste heavy – we want flavor, not oil slick!

Step 2: Sauté Aromatics

Now the fun begins! Add your diced onion and minced garlic to the beef. Stir them around until the onions turn translucent and soft – about 3-5 minutes should do it. You’ll know they’re ready when your kitchen smells like an Italian grandmother’s dream. Don’t rush this step – those caramelized bits at the bottom of the pot are pure gold!

Step 3: Simmer the Soup

Time to build flavor! Pour in your crushed tomatoes and chicken broth, then sprinkle in all those seasonings. Give it a good stir and let it come to a lively boil (the bubbles should be vigorous). Now the magic happens – toss in those broken lasagna noodles! They’ll cook right in the broth, absorbing all that delicious flavor in about 10 minutes. You want them tender but still with a little bite – nobody likes mushy noodles!

Step 4: Add Cheese and Serve

Here’s where it all comes together. Ladle that steaming soup into bowls, then go wild with toppings! I love dropping little clouds of ricotta cheese on top (it melts beautifully), followed by a generous sprinkle of mozzarella. Finish with a shower of fresh basil – that pop of green makes it look fancy, and the aroma? Absolute heaven. Serve immediately while it’s piping hot and watch how fast it disappears!

Tips for the Best Lasagna Soup Recipe

Oh friends, let me share my hard-earned lasagna soup secrets! First, after browning the beef, deglaze that pot with a splash of broth to scrape up all the flavorful brown bits – that’s where the magic lives. For perfect noodles, aim for al dente (they’ll keep cooking in the hot soup). And here’s my cheese trick: let the ricotta sit at room temperature so it melts dreamily into each spoonful. Feeling lighter? Ground turkey works beautifully, just add an extra pinch of Italian seasoning to amp up the flavor. One last thing – always serve with extra basil for that fresh finish!

Variations for Lasagna Soup Recipe

The beauty of this lasagna soup? It’s like a blank canvas for your cravings! Toss in a handful of baby spinach during the last 2 minutes of cooking for a pop of green. Mushroom lovers, sauté some creminis with the onions – their earthy flavor is divine. And oh, if you’re feeling feisty, swap the beef for spicy Italian sausage (remove the casings first). My neighbor adds a splash of red wine to the broth, and honestly? Genius. The point is – make it yours! What will you try first?

Serving and Storing Lasagna Soup Recipe

This lasagna soup deserves the perfect partners! I always serve it with thick slices of garlic bread for dunking – that crispy crust sopping up the rich broth is everything. A simple green salad with balsamic dressing makes it feel like a complete meal. Leftovers? They taste even better the next day! Just pop them in the fridge (they’ll keep for 3 days) and reheat gently on the stove – the microwave can make the noodles mushy. Pro tip: stir in a splash of broth when reheating to bring it back to soup perfection!

Lasagna Soup Recipe FAQs

I get so many questions about this lasagna soup recipe – let me answer the most common ones!

Can I use no-boil noodles?
Absolutely! They work great and actually hold their shape better. Just reduce the simmer time to about 8 minutes – check them frequently so they don’t get too soft.

How do I make it vegetarian?
Easy peasy! Swap the beef for mushrooms (they add amazing umami) or plant-based crumbles. Use vegetable broth instead of chicken, and you’ve got a meatless masterpiece.

Can I freeze this soup?
You bet! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently – the noodles might be softer, but the flavor will still be incredible.

What if my soup gets too thick?
No worries at all – just stir in a splash of broth or water when reheating. The noodles keep absorbing liquid, so I often make it a little brothy to begin with.

Nutritional Information for Lasagna Soup Recipe

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (based on standard ingredients): About 420 calories, 24g protein to keep you full, and 42g carbs – basically a hug for your belly! Remember, these are estimates – your exact amounts might vary depending on your cheese generosity (I won’t judge!). Now go make this lasagna soup tonight and tell me in the comments – what’s your favorite twist on this recipe?

Print