Classic Lasagna Soup is like all the best parts of a warm, cheesy lasagna turned into a cozy bowl of soup. It’s packed with ground beef, tender noodles, plenty of tomato sauce, and gooey melted cheese, all simmered together to make a comforting, satisfying meal that feels like a big hug on a chilly day.
I love making this soup because it’s so easy to put together but still tastes like you spent hours in the kitchen. One of my favorite tricks is to add some fresh basil right before serving – it brightens up the flavors and makes the whole soup feel fresh and special. Plus, the melted cheese stirred in at the end is just the perfect finishing touch.
Whenever I make Classic Lasagna Soup, I like to serve it with a big piece of crusty bread on the side for dunking. It’s a great meal for busy weeknights when you want something hearty without all the fuss of layers and baking. This soup always brings smiles and full bellies, and it reminds me of the classic lasagna my family used to gather around the table to enjoy together.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Ground beef adds a classic flavor, but Italian sausage brings extra spice and richness. For a lighter version, try ground turkey or chicken. Vegetarian? Use plant-based crumbles or lentils.
Lasagna Noodles: Breaking noodles into smaller pieces makes the soup easier to eat. You can swap regular noodles for whole wheat or gluten-free versions if needed.
Cheese: Parmesan, mozzarella, and ricotta create that melty, creamy lasagna feel. If you don’t have ricotta, cottage cheese works well, or just extra mozzarella for gooeyness.
Herbs and Seasonings: Dried basil, oregano, and thyme bring classic Italian flavors. If fresh herbs are available, add them at the end for a bright touch.
How Do You Get the Perfect Texture for the Noodles in the Soup?
The trick is adding the broken lasagna noodles near the end, so they cook right in the soup but don’t get mushy.
- Simmer the soup with the broth and tomatoes first to build flavor and soften the meat and veggies.
- Add noodles only when you’re close to serving—about 8-10 minutes before.
- Stir often while noodles cook to keep them from sticking together.
- If not serving immediately, cook noodles separately and add them when ready to eat to avoid over-softening.
Equipment You’ll Need
- Large soup pot – I prefer one big enough to hold all the ingredients and let everything simmer evenly.
- Wooden spoon – perfect for stirring the soup without scratching the pot.
- Measuring spoons and cups – for adding just the right amount of herbs, cheese, and liquids.
- Knife and cutting board – to dice the onion and garlic easily and safely.
- Colander – optional, for draining any excess fat when cooking the meat.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for extra spice and flavor.
- Add chopped spinach or kale at the end for a burst of greens.
- Stir in a splash of balsamic vinegar or a pinch of crushed red pepper flakes for extra zing.
- Top with fresh basil, parsley, or shredded Parmesan for a fresh finishing touch.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
- 1 cup ricotta cheese, for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep, plus 25 to 30 minutes to cook. It’s fast enough for a weeknight dinner but still gives you that cozy homemade feel.
Step-by-Step Instructions:
1. Cook the Meat and Onions:
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned all over. Drain any excess fat. Next, add the diced onion and cook with the beef until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes, Broth, and Spices:
Pour in the beef broth, crushed tomatoes, and tomato sauce. Stir well to combine. Add the dried basil, oregano, thyme, and red pepper flakes if you like a little heat. Season with salt and pepper to your taste. Bring the soup to a boil, then reduce heat and let it simmer gently for 15 minutes to develop the flavors.
3. Cook the Noodles and Add Cheese:
Add the broken lasagna noodles to the pot. Cook for about 8 to 10 minutes, stirring occasionally to prevent the noodles from sticking. When the noodles are tender, stir in the grated Parmesan and shredded mozzarella cheese until melted and smooth.
4. Serve and Garnish:
Ladle the soup into bowls. If you like, add a spoonful of ricotta cheese on top of each bowl for a creamy finish. Sprinkle with fresh chopped basil or parsley and extra Parmesan cheese. Serve hot with crusty bread for dipping.
Can I Use Frozen Ground Beef or Sausage?
Yes, but be sure to thaw it completely before cooking. The best way is to thaw overnight in the fridge or use the defrost setting on your microwave. This helps the meat cook evenly and prevents excess moisture in the soup.
Can I Substitute Different Noodles?
Absolutely! Any pasta that cooks quickly and holds up in soup works well, like penne, broken spaghetti, or rotini. Just adjust cooking times accordingly to avoid mushy noodles.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. It’s best to keep noodles separate if possible and add them when reheating to keep their texture. Reheat gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes! Replace the ground beef with sautéed mushrooms, lentils, or a plant-based meat substitute. Use vegetable broth instead of beef broth for a delicious vegetarian version.
