Lasagna Soup Recipe – Cozy, hearty flavor in a bowl

Introduction

The kitchen filled with tomato-simmer steam and the sizzle of browned meat — that’s the memory I chase with this bowl. Lasagna Soup hits the same notes as a baked lasagna, but faster and more forgiving. This always takes me back to Sunday dinners. If you like winter bowls, you might also enjoy the nostalgia in Amish Snow Day Soup for another cozy option.

Why You’ll Love This

• One-pot comfort: less mess, same layers of flavor.
• Fast weeknight dinner: ready in about 30–40 minutes.
• Crowd-pleaser: kids and adults both ask for seconds.
• Budget-friendly: stretches with pantry staples.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Skill level: Easy
• Taste: savory, cheesy, slightly spicy (optional)
  Warm and steady — you’ll feel confident making this the first time.

Ingredients You’ll Need

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups chicken or beef broth
• 1 jar (24 oz) marinara or pasta sauce
• 2 cups water
• 8 lasagna noodles, broken into pieces
• 1/2 cup heavy cream or half-and-half
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Chef notes:

• Fresh garlic = bigger flavor.
• Break noodles for even cooking.
• Use sausage for more depth.
• Keep broth warm for faster simmer.

How to Make It

1. First, heat a large pot over medium. Add the ground beef or sausage and brown it, stirring and breaking it up until no pink remains and you hear a steady sizzle.
2. Then, push the meat to the side. Add the diced onion and cook until translucent, about 4 minutes; meanwhile add the minced garlic and stir until fragrant — about 30 seconds.
3. Next, sprinkle in the Italian seasoning and the crushed red pepper flakes if you like heat. Stir and smell the herbs bloom.
4. Pour in the broth, marinara sauce, and water. Bring the pot to a boil, watching the surface rise and large bubbles form.
5. Now add the broken lasagna noodles. Reduce to a gentle simmer and cook until the noodles are tender, about 8–10 minutes; check a piece so it’s soft but not falling apart.
6. Meanwhile, stir in the heavy cream and then add the cheeses. Stir until they melt and the soup thickens slightly; you should see a glossy finish and steam rising.
7. Finally, taste and season with salt and pepper. Serve hot, garnished with torn basil or parsley and extra Parmesan if you like. For another hearty meat-and-barley idea, try my spin on Beef and Barley Soup sometime.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown meat ahead and refrigerate for a quick reheat later.
2. Common mistake + fix: Overcooked noodles get mushy — cook to al dente and finish off with cream and cheese off heat.
3. Simple variation: Swap Italian seasoning for fennel + oregano and use pork sausage for a more authentic tone.

Serving Ideas

• Weeknight dinner: serve with garlic bread for mopping up every last drop.
• Casual lunch: ladle into bowls with a side salad and crusty bread.
• Cozy weekend: top with fresh basil, extra Parmesan, and a drizzle of olive oil.
• Party potluck: keep warm in a slow cooker for self-serve comfort.
  Try a sprinkle of red pepper flakes or a dollop of ricotta as a garnish, or pair with Beef Vegetable Soup for a soup-heavy menu.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze without cream for up to 2 months; add dairy when reheating.
• Reheat: Warm gently on the stove with a splash of broth to loosen noodles.
  Leftover idea: Turn a bowl into a panini — scoop soup filling between bread and grill.

FAQs

Q: Can I make this ahead?
A: Yes, you can brown the meat and mix the sauce a day ahead, then finish cooking noodles and cheese just before serving.

Q: Can I freeze Lasagna Soup?
A: You can freeze it, but remove the cream and cheese first; add them when you reheat for best texture.

Q: How do I know when it’s done?
A: Taste a noodle — it should be tender but still hold shape. The broth should thicken slightly after cheese melts.

Final Thoughts

I love how this recipe keeps the soul of baked lasagna but gives you fast, comforting bowls anytime. Tweak the meat, cheese, or heat to make it yours, and enjoy the small ceremony of a warm spoon and steaming bowl. Lasagna Soup

Conclusion

For a classic take on this bowl, I often compare techniques with a trusted recipe like the Lasagna Soup recipe at Tastes Better From Scratch, which highlights layering flavors. For a quick, one-pot approach with similar results, see the easy one-pot Lasagna Soup from Carlsbad Cravings.

Lasagna Soup

Cozy, hearty flavor in a bowl, this Lasagna Soup combines the comforting taste of baked lasagna with the convenience of quick cooking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced Fresh garlic = bigger flavor.
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional) Use for a spicy kick.
• 4 cups chicken or beef broth Keep broth warm for faster simmer.
• 1 jar (24 oz) marinara or pasta sauce
• 2 cups water
• 8 lasagna noodles, broken into pieces Break noodles for even cooking.
• 1/2 cup heavy cream or half-and-half
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese Add extra for serving.
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Method

 

Preparation

1. Heat a large pot over medium. Add the ground beef or sausage and brown it, stirring and breaking it up until no pink remains.
2. Push the meat to the side. Add the diced onion and cook until translucent, about 4 minutes.
3. Add the minced garlic and stir until fragrant, about 30 seconds.
4. Sprinkle in the Italian seasoning and the crushed red pepper flakes if you like heat.
5. Pour in the broth, marinara sauce, and water. Bring the pot to a boil.
6. Add the broken lasagna noodles, reduce to a simmer, and cook until noodles are tender, about 8–10 minutes.
7. Stir in the heavy cream and then add the cheeses. Stir until melted and the soup thickens slightly.
8. Taste and season with salt and pepper.
9. Serve hot, garnished with torn basil or parsley and extra Parmesan if desired.

Notes

Store in an airtight container for 3–4 days. Freeze without cream for up to 2 months; add dairy when reheating. Reheat gently on the stove with a splash of broth. Brown meat ahead for quick reheating.