Classic Lasagna Soup is like all the best parts of lasagna in a warm, cozy bowl. It features hearty ground beef, tender noodles, rich tomato broth, and plenty of melty cheese that you’d expect from a traditional lasagna. The flavors are familiar, comforting, and just perfect for cooler days or when you want something homey without the fuss of baking a whole lasagna.
I love making this soup because it’s so quick and easy to get on the table, but it still feels special and satisfying. I like to pile on extra cheese right at the end and add some fresh basil or parsley to brighten it up. It’s a dish that always reminds me of family dinners where everyone gathers around with big smiles and full plates, just with a little less cleanup.
One of my favorite ways to serve this soup is with warm garlic bread on the side. It’s perfect for dipping into the broth and soaking up every last bit of that delicious tomato sauce. Whether you’re making it for a weeknight dinner or a casual gathering, Classic Lasagna Soup is sure to be a crowd-pleaser that brings comfort and smiles to the table.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and heartiness. If you prefer, swap for Italian sausage for extra seasoning, or use ground turkey or a plant-based crumbles for a lighter or vegetarian option.
Lasagna Noodles: Broken into pieces, these noodles bring the classic pasta feel. If you’re short on time, use no-boil lasagna noodles. Gluten-free noodles work well too!
Cheeses: Ricotta, mozzarella, and Parmesan are key for creamy and cheesy depth. If you can’t find ricotta, cottage cheese or mascarpone are nice substitutes. For dairy-free, try a vegan cheese blend.
Fresh Sage: Sage adds a subtle earthy herb flavor that lifts the soup. You can substitute with thyme or omit if you don’t have it on hand.
How Do I Prevent Noodles From Sticking Together in the Soup?
When adding broken noodles directly to the soup, they can clump if you’re not careful. Here’s how to keep them separate and tender:
- Break noodles into bite-sized pieces so they cook evenly.
- Stir frequently after adding the noodles to the hot broth to prevent them sticking to the bottom.
- Keep a gentle simmer rather than a rolling boil.
- If you want to save time, pre-cook the noodles separately until just al dente, then add to the soup at the end to warm through.
These steps help keep the noodles soft but not mushy or stuck, giving you the perfect bite every time.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s big enough to cook everything in one pot and heats evenly.
- Wooden spoon – perfect for stirring ingredients and breaking up the beef as it cooks.
- Measuring spoons and cups – helps keep the seasonings balanced.
- Knife and chopping board – used for chopping onion, garlic, and herbs.
- Soup ladle – makes it easy to serve into bowls without spilling.
- Optional: colander – if you decide to cook noodles separately to prevent sticking.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or turkey for a different flavor profile.
- Add sautéed mushrooms or spinach to make it more veggie-filled.
- Use different cheeses, like provolone or vegan cheese, to suit your taste.
- Mix in a dash of red pepper flakes or smoked paprika for some heat and depth.
Classic Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or Italian sausage, optional mix)
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- 2 fresh sage leaves (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh basil or parsley, chopped (optional for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook, making for roughly 40 minutes total. It’s a cozy, quick meal that fits nicely into a busy weeknight.
Step-by-Step Instructions:
1. Sauté the Veggies and Cook Meat
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until it softens and turns translucent. Stir in the minced garlic and cook for another minute until you can smell that wonderful aroma.
Next, add the ground beef (or sausage) and cook it until browned, breaking it up with your spoon as it cooks. Drain excess fat to keep the soup from feeling greasy.
2. Add Tomatoes, Broth, and Seasonings
Pour in the beef broth, crushed tomatoes, diced tomatoes, and sprinkle in the dried Italian seasoning. Toss in two fresh sage leaves and season with salt and pepper to your taste. Turn the heat up and bring everything to a lively boil.
3. Cook the Pasta
When boiling, add the broken lasagna noodles directly into the pot. Lower the heat and let it simmer gently. Stir occasionally so the noodles don’t stick together or to the bottom. Cook until the noodles are tender, about 10 minutes.
4. Finish with Cheese and Serve
Remove the sage leaves from your soup. Stir in ricotta, mozzarella, and Parmesan cheese until everything melts and combines nicely into the soup, creating a rich, creamy texture.
Ladle the soup into bowls and garnish with extra Parmesan cheese and a fresh sage leaf. For a fresh pop of color and flavor, sprinkle with some chopped basil or parsley if you like. Serve warm with crusty or garlic bread to soak up every bit of that delicious soup.
Can I Use Gluten-Free or Whole Wheat Lasagna Noodles?
Yes! Just make sure to check the cooking time on the package, as gluten-free or whole wheat noodles can vary. You might want to cook them separately and add them to the soup at the end to avoid overcooking.
Can I Make Classic Lasagna Soup Ahead of Time?
Absolutely! The soup actually tastes great the next day as the flavors meld together. Store it in the fridge for up to 3 days and reheat gently on the stove. Add a splash of broth or water if it thickens too much.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm on the stove over medium-low heat, stirring occasionally to prevent sticking and adding extra broth if needed.
Can I Use Other Meats or Make It Vegetarian?
Definitely! Swap ground beef for Italian sausage, ground turkey, or even lentils for a vegetarian twist. If vegetarian, use vegetable broth instead of beef broth and add extra veggies to keep it hearty.
