30-Minute Tomato Basil Lasagna Soup: Cozy Comfort in a Bowl

There’s something magical about tomato basil lasagna soup that just hits different on chilly evenings. Imagine all the cozy, cheesy goodness of lasagna—but in a big, steaming bowl you can slurp up with a spoon. I first made this on a particularly blustery winter night when my kids begged for lasagna, but I just didn’t have the energy to layer noodles. This soup became our instant comfort food hero, with its rich tomato broth, tender pasta pieces, and that signature basil aroma that fills the whole kitchen.

What I love most (besides how ridiculously easy it is) is how it captures every essential lasagna flavor—the savory meat, creamy ricotta dollops, and Parmesan that melts right into the broth—without any of the fuss. The broken lasagna noodles cook right in the pot, soaking up all that delicious flavor while keeping their perfect al dente bite. It’s like your favorite Italian grandmother decided to turn her famous lasagna into the most comforting soup imaginable.

Now when the temperature drops, this tomato basil lasagna soup is my go-to for warming up my family fast. The recipe comes together in about 30 minutes, uses mostly pantry staples, and somehow tastes even better the next day. Pro tip: make a double batch because everyone will want seconds!

Why You’ll Love This Tomato Basil Lasagna Soup

Trust me, once you try this soup, it’ll become your new weeknight hero. Here’s why:

• Lasagna vibes without the work: All the cheesy, meaty, herby goodness you crave—just dump, stir, and simmer. No layering, no fuss!
• Ready in 30 minutes flat: Perfect for those “I need comfort food NOW” nights. (We’ve all been there.)
• Flexible as heck: Swap the beef for turkey, toss in spinach, or go veggie with lentils. It’s forgiving and still delicious.
• Tastes like it simmered all day: The broth gets deep, rich flavor from the tomatoes and herbs—but shhh, no one needs to know how easy it was.
• Leftovers? Yes please: The noodles soak up even more flavor overnight. Lunch tomorrow = solved.

Seriously, this soup is a hug in a bowl. And who couldn’t use more of those?

Ingredients for Tomato Basil Lasagna Soup

Here’s everything you’ll need to make the most comforting pot of tomato basil lasagna soup—I promise it’s all simple stuff you probably already have (or can grab in one quick supermarket run). I’ve grouped them so you can prep like a pro:

The Aromatics (aka flavor starters)

• 1 tablespoon olive oil – just enough to get things sizzling
• 1 onion, diced – any color works, but I love yellow for sweetness
• 3 cloves garlic, minced – measure with your heart, but 3 is the sweet spot

The Protein

• 1 lb ground beef – 80/20 gives the best flavor (or see swaps below!)

The Liquid Gold

• 28 oz canned crushed tomatoes – San Marzano if you’re feeling fancy
• 4 cups chicken broth – low-sodium so you can control the salt

The Seasoning Squad

• 2 tsp dried basil – we’ll fresh-up later with garnish
• 1 tsp dried oregano – the Italian classic
• 1/2 tsp salt – start here, add more to taste
• 1/4 tsp black pepper – freshly cracked if you’ve got it

The Pasta & Toppings

• 8 lasagna noodles, broken into 2-inch pieces – no need to be neat, ragged edges = more texture!
• 1/2 cup ricotta cheese – for creamy little clouds on top
• 1/4 cup grated Parmesan – the salty, nutty finisher
• 2 tbsp chopped fresh basil – that bright green pop at the end

Pro tip: If your lasagna noodles are stubborn, just whack the whole stack inside the box—it’s oddly satisfying and gets the job done fast.

Equipment Needed

You probably have all this in your kitchen already—just grab:

• Large pot (at least 5 quarts) – gotta fit all that soupy goodness
• Wooden spoon – for stirring without scratching
• Chef’s knife & cutting board – onion and garlic prep
• Measuring cups & spoons – no eyeballing the basil!
• Can opener – unless you buy pop-top tomatoes

That’s it! No fancy gadgets needed—just good ol’ stovetop magic.

How to Make Tomato Basil Lasagna Soup

Okay, let’s turn those ingredients into the coziest bowl of comfort you’ve ever tasted! Follow these steps—I’ll walk you through each one so your soup turns out perfect.

Step 1: Sauté Aromatics

Grab your big pot and heat that olive oil over medium heat. Toss in the diced onion and let it sizzle for about 3 minutes—you want it just starting to turn golden around the edges. Now add the minced garlic (stand back for a sec—it’ll smell amazing!) and stir for another 2 minutes until everything’s fragrant. This is where the flavor magic begins!

Step 2: Brown the Ground Beef

Crumble in that ground beef and let it get nice and brown, breaking it up with your spoon. No pink spots! If there’s a lot of grease (especially with 80/20 beef), tilt the pot and spoon some out—but leave about a tablespoon for extra flavor. Your future self will thank you when the soup isn’t too oily.

Step 3: Combine and Simmer

Time for the good stuff! Pour in the crushed tomatoes and chicken broth, then sprinkle in all those dried herbs, salt, and pepper. Give it a big stir, crank the heat to get it bubbling, then immediately lower it to a happy simmer. Let it cook uncovered for 15 minutes—this is when all the flavors become best friends.

Step 4: Add Noodles

Now for the fun part: take those lasagna noodle pieces (they can be uneven—rustic is charming!) and stir them into the pot. Keep it at a gentle simmer for about 10 minutes, stirring occasionally so nothing sticks. Test a noodle—it should be al dente with a tiny bite. Remember, they’ll keep softening a bit even after you turn off the heat!

Pro tip: If the soup looks too thick, add a splash more broth. Too thin? Let it simmer another few minutes. You’re the boss of your bowl!

Tips for the Best Tomato Basil Lasagna Soup

Want to take your tomato basil lasagna soup from good to “OMG, can I have the recipe?” levels? Here are my tried-and-true tricks:

• Fresh basil is your finisher: Stir in dried basil while cooking, but save that fresh chopped stuff for sprinkling on top right before serving. The bright green color and punchy flavor make all the difference.
• Salt like you mean it: Start with less salt than you think—you can always add more after tasting. The Parmesan topping brings saltiness too!
• Noodle know-how: Use oven-ready lasagna noodles to skip the boiling step—they’ll cook perfectly in the broth. Just break them up same as regular noodles.
• Ricotta revelation: Let the ricotta come to room temp before dolloping—it’ll melt into creamy pockets instead of chilling your soup.

One last thing: resist the urge to overcook the noodles! They should still have a little bite when you turn off the heat—they’ll keep softening in the hot broth.

Variations and Substitutions

This tomato basil lasagna soup is crazy flexible—here’s how to make it your own:

• Meat swaps: Ground turkey or chicken work great for a lighter version (just add an extra drizzle of olive oil for richness). Italian sausage? Oh yes—remove the casings and brown it like the beef.
• Vegetarian magic: Skip the meat entirely and use vegetable broth. For protein, stir in a cup of cooked lentils or white beans when you add the noodles.
• Pasta options: Gluten-free lasagna noodles or even mafalda pasta work beautifully. No lasagna sheets? Use 2 cups of any short pasta like penne.
• Veggie boost: Toss in a handful of spinach or kale during the last 5 minutes—it’ll wilt perfectly into the hot broth.

The best part? No matter how you tweak it, this soup still tastes like a big, cozy hug.

Serving Suggestions

This tomato basil lasagna soup is a meal all on its own, but oh boy—it gets even better with a few simple sides! I always serve it with warm garlic bread for dunking (those crispy edges are perfect for soaking up the broth). A simple green salad with lemon vinaigrette cuts through the richness beautifully.

Don’t skimp on the toppings! Let everyone add extra Parmesan at the table—I keep a little bowl of it out because we always go through at least twice what the recipe calls for. Sometimes I’ll set out extra ricotta too, because why not make it extra indulgent?

Storing and Reheating

This tomato basil lasagna soup tastes even better the next day—if you have leftovers, that is! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to loosen it up—the noodles really soak up the liquid. Just warm it gently on the stove over medium-low heat, stirring occasionally, until it’s steaming hot again. I don’t recommend freezing it with the noodles in there (they get mushy), but you can freeze just the broth and meat mixture—just cook fresh pasta when you reheat!

Nutrition Information

Here’s the scoop on what’s in each comforting bowl of tomato basil lasagna soup (based on using 80/20 ground beef and regular lasagna noodles):

• Calories: About 320 per serving
• Fat: 12g (5g saturated)
• Carbs: 35g (with 4g fiber)
• Protein: 18g

Note: These numbers can change depending on your exact ingredients—like using turkey instead of beef or adding extra cheese (no judgment here!). Always check your specific products for the most accurate info.

FAQs About Tomato Basil Lasagna Soup

Got questions about this cozy soup? I’ve got answers—here’s everything you need to know:

Can I freeze tomato basil lasagna soup?

Absolutely! Just leave out the ricotta and fresh basil toppings—freeze just the soup base (broth, meat, and noodles) in airtight containers for up to 2 months. When reheating, thaw overnight in the fridge, then warm gently on the stove with a splash of broth to loosen it up. Add fresh toppings right before serving.

Can I use fresh basil instead of dried?

Yes, but here’s the trick: use dried basil in the soup while it simmers (that deep flavor needs time to develop), then save the fresh stuff for garnish. Chop it right before serving so it stays bright green and fragrant.

How do I make this vegetarian?

Easy! Swap the ground beef for 1 cup of cooked lentils or white beans, and use vegetable broth instead of chicken. You’ll still get that hearty texture and all the lasagna flavor. Bonus: toss in some chopped mushrooms when you sauté the onions for extra umami!

My noodles got too soft—how do I fix it?

Next time, try adding the noodles a few minutes later—they only need about 10 minutes to cook through. For now? Call it “lasagna stew” and lean into the coziness! (Or cook fresh noodles separately and add them to each bowl.)

Can I make this in a slow cooker?

You bet! Brown the beef and sauté the onions first (this builds flavor), then dump everything except the noodles and toppings into the slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours. Add broken noodles 30 minutes before serving—they’ll cook perfectly in the hot broth.

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