2-Day Make Ahead Lasagna Soup That Will Change Your Life

Oh my gosh, you guys—this make ahead lasagna soup has saved my sanity more times than I can count! Picture this: It’s 5:30pm, the kids are hangry, and I totally forgot to plan dinner. (Anyone else have those days? Just me?) That’s when this magical pot of comfort comes to the rescue. All the cozy, cheesy goodness of lasagna—but in spoonable form and ready in about the time it takes to watch an episode of your favorite show.

What makes this recipe *really* special is how perfectly it works for meal prep. I’ll often whip up a double batch on Sunday—the flavors get even richer as it sits in the fridge! Those broken lasagna noodles soak up the tomato-y broth while keeping their perfect al dente bite. And the best part? That dollop of creamy ricotta melting into each bowl… trust me, it’s like getting a warm hug from Nonna’s kitchen.

Whether you’re feeding a crowd or just want easy leftovers for the week, this make ahead lasagna soup is my go-to solution for busy nights. It’s hearty enough to satisfy, easy enough for weeknights, and—bonus!—it makes your kitchen smell absolutely incredible. One taste and you’ll see why this recipe never leaves my regular rotation!

Why You’ll Love This Make Ahead Lasagna Soup

Oh, where do I even start? This soup checks ALL the boxes:

• Weeknight superhero: Ready in under 40 minutes—faster than delivery and way more satisfying
• Comfort in a bowl: All the rich, cheesy flavors of lasagna without the hours of layering
• Meal prep magic: Tastes even better the next day (perfect for lunches!) and freezes like a dream
• Crowd-pleaser: Kids go crazy for the “noodle surprise” in every spoonful
• Pantry-friendly: Uses simple ingredients you probably already have on hand

Seriously, I’ve made this for book club, sick neighbors, and exhausted new moms—it never fails to get rave reviews. That ricotta swirl on top? *Chef’s kiss*

Ingredients for Make Ahead Lasagna Soup

Here’s everything you’ll need to make this cozy pot of goodness—I promise it’s all simple stuff! (Pro tip: I always keep these basics stocked for last-minute soup emergencies.)

• 1 lb ground beef (I use 85% lean for best flavor, but any works)
• 1 onion, diced (about 1 cup—no need to be perfect!)
• 3 cloves garlic, minced (or 1 tbsp from the jar when I’m lazy)
• 1 (28 oz) can crushed tomatoes (the good San Marzano kind if you’re feeling fancy)
• 4 cups chicken broth (low-sodium so we can control the salt)
• 2 tsp Italian seasoning (shake the jar well—those herbs settle!)
• 1 tsp salt (plus more to taste at the end)
• 1/2 tsp black pepper (freshly cracked if you’ve got it)
• 8 lasagna noodles, broken into bite-sized pieces (the fun part!)
• 1/2 cup ricotta cheese (whole milk for extra creaminess)
• 1/2 cup shredded mozzarella (the pre-shredded kind is fine here)
• 2 tbsp chopped fresh basil (or 1 tsp dried in a pinch)

See? Nothing weird or hard-to-find. Now let’s make some magic!

How to Make Make Ahead Lasagna Soup

Alright, let’s get cooking! This comes together so easily—you’ll be amazed how quickly that lasagna flavor develops. I like to make this in my favorite Dutch oven, but any heavy-bottomed pot will do the trick.

Cooking the Base

First, grab your biggest pot and crank the heat to medium. Toss in that ground beef and let it get nice and brown—don’t stir too much at first! You want those little crispy bits for flavor. After about 5 minutes, when the pink is mostly gone, add your onions and garlic. Oh, that smell! Cook them until the onions turn translucent (about 3 more minutes), scraping up all those tasty browned bits from the bottom. This is where all the magic starts!

Simmering the Soup

Now for the fun part—dump in those crushed tomatoes, chicken broth, and all your seasonings. Give it a good stir and bring it to a lively boil. Time for the noodles! Break them right over the pot (my kids love helping with this part) and stir them in. Reduce the heat to a gentle simmer and let it bubble away for about 15 minutes. Stir occasionally so nothing sticks, and test a noodle—they should be tender but still have a little bite. Pro tip: The soup thickens as it sits, so don’t panic if it looks a bit brothy at first!

Adding the Finishing Touches

Okay, the hard part’s over! Ladle that gorgeous soup into bowls and get ready for the best part—the cheese. Dollop on some ricotta (it’ll melt into creamy pockets), sprinkle with mozzarella, and finish with that fresh basil. Oh! And don’t skip the extra grind of black pepper on top—it makes all the difference. Now grab some crusty bread and dig in!

Tips for the Best Make Ahead Lasagna Soup

After making this soup more times than I can count, I’ve picked up some game-changing tricks! First—don’t skip breaking those noodles. I like uneven pieces (some big, some small) for the perfect texture in every bite. And here’s my secret: let the soup sit for 10 minutes off the heat before serving. Those noodles keep soaking up flavor while it rests!

For meal prep? Cool completely before storing to prevent mushiness. And always keep cheese toppings separate until serving—trust me, reheated mozzarella just isn’t the same. Oh! If your leftovers thicken too much, a splash of broth brings it right back to life.

One last tip: double the garlic if you’re feeling bold. You won’t regret it!

Storing and Reheating Make Ahead Lasagna Soup

Here’s the beautiful part—this soup actually gets better as it sits! For fridge storage, just let it cool completely (I leave the lid off for about 30 minutes), then transfer to airtight containers. It’ll keep happily for 3-4 days. Need longer? Freeze it! I portion mine into freezer bags laid flat—they stack like books and thaw in a flash.

When reheating, go low and slow—medium heat with frequent stirring and a splash of broth to loosen things up. The noodles will soak up liquid like little sponges, so don’t be shy with that extra broth! Pro tip: Always add fresh cheese toppings AFTER reheating—that ricotta should be cool and creamy against the hot soup. Trust me, it’s worth the extra bowl!

Make Ahead Lasagna Soup Variations

Listen, I love the classic version, but half the fun of cooking is making a recipe your own! Here are my favorite twists when I’m feeling creative (or just cleaning out the fridge):

• Meat swap: Ground turkey or Italian sausage work beautifully—just brown them the same way. For vegetarians? A can of rinsed lentils adds great texture.
• Noodle alternatives: Gluten-free lasagna noodles hold up surprisingly well. No noodles? Try ditalini or broken spaghetti!
• Veggie boost: Toss in a handful of spinach or kale during the last 5 minutes—it wilts perfectly. Mushrooms sautéed with the onions? *Chef’s kiss*
• Spice it up: A pinch of red pepper flakes or a squeeze of spicy sausage gives this soup a nice kick.

The best part? All these versions still freeze like a dream. Play around—that’s how great recipes are born!

Nutritional Information

Now, I’m no nutritionist (just a soup enthusiast!), but here’s the scoop on what’s in each bowl of this comforting goodness. Keep in mind these numbers can vary depending on your exact ingredients—especially if you go wild with extra cheese (no judgment here!). Per 1.5-cup serving, you’re looking at about:

• 380 calories – Perfect for a satisfying meal
• 14g fat (6g saturated) – Mostly from that delicious beef and cheese
• 24g protein – Thanks to the ground beef and noodles
• 38g carbs – The comforting noodle factor
• 4g fiber – From those tomatoes and onions

Dietary note: You can easily make this lower in lactose by using lactose-free cheeses—I’ve done it for my sister and it still tastes amazing!

Frequently Asked Questions

I get asked about this make ahead lasagna soup ALL the time—here are the answers to the most common questions that pop up in my kitchen (and my DMs!):

Can I use oven-ready lasagna noodles?
Absolutely! They work just fine—just break them up and add them as usual. You might need an extra minute or two of simmering since they’re a bit thicker than traditional noodles. I actually prefer them for meal prep because they hold their shape better when reheated.

How long does the soup last in the freezer?
This soup freezes like a dream for up to 3 months! Just leave out the cheese toppings before freezing (they get weird textures). I portion mine into freezer bags—lay them flat to save space. Thaw overnight in the fridge or pop the frozen block straight into a pot with a splash of broth.

Can I make this in a slow cooker?
You bet! Brown the beef first (trust me, it’s worth the extra pan), then dump everything except the noodles and cheeses into the slow cooker. Cook on low for 6-7 hours or high for 3-4, adding the broken noodles during the last 30 minutes. Easy peasy!

What if I don’t have ricotta?
No worries—cottage cheese works in a pinch (blend it smooth first if you’re texture-sensitive), or just double up on the mozzarella. My Italian neighbor sometimes skips both and uses a sprinkle of Parmesan instead. Still delicious!

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