35-Minute Easy Lasagna Soup Recipe for Cozy Comfort

You know those nights when you’re craving something warm and comforting but don’t have the energy to layer a dozen noodles? That’s how this easy lasagna soup recipe became my weeknight hero. I discovered it one chaotic Tuesday when my kids were starving, the laundry pile was mocking me, and my patience was wearing thin. In 35 minutes flat, we were all slurping up bowls of pure comfort – all the rich, cheesy flavors of traditional lasagna with none of the fuss. The best part? It’s impossible to mess up. Just toss everything in one pot and let the magic happen while you tackle life’s little emergencies (or just put your feet up for once).

Why You’ll Love This Easy Lasagna Soup Recipe

Listen, I don’t just throw around the word “easy” lightly—this lasagna soup is the real deal. Here’s why it’s become my go-to on frantic nights (and lazy weekends, and basically any time I want a hug in a bowl):

• One-pot wonder: From browning the beef to serving, everything happens in the same pot. Fewer dishes = happier you.
• Comfort food magic: That first whiff of garlic and oregano? Pure nostalgia, like your Italian grandma’s kitchen (minus the all-day simmering).
• Kid-approved: Broken noodles mean no awkward slurping, and the cheesy topping makes even picky eaters ask for seconds.
• Pantry-friendly: Canned tomatoes, dried herbs, and basic spices—you probably have most ingredients already.

Trust me, this soup tastes like you spent hours… but our little secret? You barely broke a sweat.

Ingredients for Easy Lasagna Soup

Okay, let’s gather our goodies! Here’s everything you’ll need to whip up this cozy pot of comfort. I love how simple the ingredient list is—most of this stuff is probably already in your kitchen. No fancy trips to the store needed!

• 1 lb ground beef (I like 85/15 for flavor, but any works)
• 1 small onion, diced (about ½ cup—I’m lazy and use my food processor)
• 3 cloves garlic, minced (fresh is best, but ½ tsp jarred works in a pinch)
• 1 can (14.5 oz) diced tomatoes (don’t drain—that juice adds flavor!)
• 1 can (6 oz) tomato paste (that tiny can—gives the soup its rich depth)
• 4 cups chicken broth (low-sodium so you control the salt)
• 1 tsp dried basil (rub between fingers to wake it up!)
• 1 tsp dried oregano (the Italian kind, not Mexican)
• ½ tsp salt (add more at the end if needed)
• ¼ tsp black pepper (freshly cracked if you’re feeling fancy)
• 8 lasagna noodles, broken into pieces (no need to be neat—rustic is good!)
• ½ cup shredded mozzarella (the melty magic)
• ¼ cup grated Parmesan (get the real stuff, not the green can)
• ¼ cup chopped fresh basil (optional but SO worth it)

See? Nothing complicated—just honest ingredients that come together like old friends. Now let’s make some soup!

How to Make Easy Lasagna Soup

Alright, let’s get cooking! This is where the magic happens—turning those simple ingredients into a pot of pure comfort. I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these steps and you’ll have soup ready before your favorite sitcom finishes.

Browning the Meat

First, grab your biggest, heaviest pot—you’ll thank me later when nothing sticks. Crank the heat to medium and toss in that ground beef. Break it up with your spoon like you’re mad at it (cathartic, right?). Once it’s no longer pink—about 5 minutes—drain the excess fat (but leave about a tablespoon for flavor). Now toss in those diced onions and minced garlic. Ohhh, that smell! Sauté for 2 minutes until the onions turn translucent and your kitchen smells like an Italian bistro.

Simmering the Soup

Here comes the flavor party! Dump in the diced tomatoes (juice and all), tomato paste, chicken broth, and all those dried herbs. Give it a good stir—watch how the tomato paste dissolves into the broth, turning it that perfect lasagna-sauce red. Bring everything to a lively boil, then immediately reduce to a gentle simmer. This is when the flavors start getting to know each other—let them mingle for about 10 minutes. You’ll know it’s ready when you can smell the oregano and your stomach starts growling.

Crunching the Noodles

Time for the fun part—breaking those lasagna noodles! No need to be neat—just grab a handful and snap them into random pieces right over the pot (therapeutic, isn’t it?). Stir them in and let them cook for about 10 minutes. Check for doneness by fishing out a piece—it should be tender but still have a little bite. Pro tip: The noodles will keep absorbing liquid, so if it gets too thick, just splash in some extra broth or water.

Serving

Ladle that steamy perfection into bowls and go wild with toppings—a generous sprinkle of mozzarella, a snowstorm of Parmesan, and that fresh basil if you’re feeling fancy. The cheese will melt into gooey ribbons just like… well, lasagna! Serve with crusty bread for maximum dunking enjoyment.

Tips for the Best Easy Lasagna Soup

After making this soup more times than I can count (seriously, my family requests it weekly), I’ve picked up some foolproof tricks:

• Noodle watch: Those broken lasagna pieces cook fast! Set a timer for 8 minutes and start checking—you want them al dente, not mushy.
• Broth control: Like it thicker? Use 3 cups broth. Prefer soupier? Go for 5 cups. The noodles will soak up liquid as it sits either way.
• Cheese hack: For extra creaminess, stir in ¼ cup ricotta when adding the noodles—it melts into the broth beautifully.
• Flavor booster: A splash of balsamic vinegar at the end wakes up all the flavors.

Remember: This soup is forgiving. Too thick? Add water. Too thin? Simmer longer. You’ve got this!

Ingredient Substitutions

One of my favorite things about this easy lasagna soup? You can tweak it based on what’s in your fridge or dietary needs—it’s practically foolproof! Here are my tried-and-true swaps:

• Vegetarian version: Skip the beef and use 1 cup cooked lentils or 8 oz chopped mushrooms sautéed with olive oil. The mushrooms give that same meaty texture we love!
• Gluten-free: Just grab GF lasagna noodles—they work exactly the same (bonus: they’re often easier to break too).
• No tomato paste? Use ¼ cup ketchup in a pinch (I won’t tell).
• Fresh herbs: Swap dried basil and oregano for 2 tbsp chopped fresh of each if you’ve got them.

The beauty of this soup is how adaptable it is—make it yours!

Storage and Reheating

This soup practically gets better overnight as the flavors meld! Store leftovers in an airtight container in the fridge for up to 3 days—just be warned, those noodles will keep absorbing liquid. For freezing, portion into freezer bags (lay flat to save space) and enjoy within 2 months. When reheating, add a splash of water or broth to loosen it up—the noodles will thank you!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl—but remember, these numbers can vary depending on your specific ingredients (like cheese brands or how much fat you drain from the beef). One serving of this easy lasagna soup packs about 420 calories with 26g of protein to keep you full. It’s got 38g carbs from those satisfying noodles, plus 4g fiber thanks to the tomatoes and onions. The mozzarella and Parmesan bring that melty goodness while keeping lactose lower than traditional lasagna. Happy slurping!

FAQs About Easy Lasagna Soup

I get questions about this soup all the time—here are the answers to the ones that pop up most often in my kitchen (and my DMs!):

Can I use oven-ready lasagna noodles?
Absolutely! The no-boil kind work great—just break them up as usual. They might need an extra minute or two to soften since they’re thicker, but they’ll soak up that flavorful broth beautifully.

How can I make it creamier?
Two words: ricotta swirl. Drop spoonfuls of ricotta into each bowl right before serving—it melts into dreamy little pockets. Or stir in ½ cup heavy cream with the noodles for silkier broth (my guilty pleasure).

Can I make it ahead?
Yes, but with a trick! Cook everything except the noodles, then refrigerate. When ready to serve, reheat the soup, add fresh broken noodles, and cook until tender. This prevents mushy noodles.

What if I don’t have lasagna noodles?
No stress! Penne, rotini, or even broken spaghetti work in a pinch. Just adjust cooking time based on the pasta shape.

Why does my soup get thicker overnight?
Those thirsty noodles keep absorbing liquid! Just add broth or water when reheating—it’ll taste just as delicious.

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