Easy Lasagna Soup Recipe

If you’re anything like me, the idea of lasagna sounds amazing—until you remember all the layers, dishes, and time it takes. Enter this Easy Lasagna Soup. It’s got everything you love about lasagna—the meaty sauce, tender noodles, and cheesy goodness—but in a cozy, slurpable bowl of soup. I made this last week when my family was craving comfort food, and not only did it satisfy that lasagna craving, but cleanup was a breeze. Plus, everyone was going back for seconds, and that’s always a good sign, right?

Why You’ll Love This Recipe

• All the Flavors of Lasagna: Imagine everything you love about lasagna—savory beef, rich tomato sauce, and gooey cheese—without the hassle of layering or baking.
• Quick and Easy: This soup comes together in just 50 minutes, making it perfect for weeknights when you want comfort food without a lot of work.
• Cheesy Goodness: Let’s be real, it’s all about the cheese. This soup is loaded with mozzarella, Parmesan, and ricotta for that classic lasagna taste.
• Customizable: Swap the lasagna noodles for shells, add some veggies, or lighten it up with a cream-free option—it’s all up to you!

this Recipe

Ingredients

Soup Base

• Ground beef or Italian sausage: Lean beef works great, but a mix of beef and Italian sausage gives extra flavor.
• Yellow onion: Diced finely so it softens up and adds sweetness to the sauce.
• Garlic: Fresh and minced for that unbeatable garlicky goodness.
• Red pepper flakes: A little heat goes a long way, but you can adjust to your spice tolerance.
• Prego Traditional Italian Sauce: Yep, we’re keeping it easy here with store-bought sauce, but feel free to use your favorite.
• Low sodium chicken broth: Adds depth without overwhelming the flavors.
• Crushed tomatoes & tomato paste: For a rich, hearty tomato base that tastes like it’s been simmering all day.
• Balsamic vinegar & sugar: A splash of balsamic and a bit of sugar balance out the acidity and give the soup a subtle sweetness.
• Dried herbs (basil, parsley, oregano): Classic Italian seasonings that make this soup taste like the real deal.
• Bay leaf: Adds an extra layer of flavor while it simmers.
• Lasagna noodles: Broken into 1-2 inch pieces—they give you that lasagna vibe in every bite.
• Heavy cream (optional): For a creamy finish, if you’re feeling indulgent.

Cheese Garnish

• Mozzarella cheese: Shredded and melty, just like in a traditional lasagna.
• Parmesan cheese: Freshly grated for a salty, nutty kick.
• Ricotta cheese: A dollop of this creamy goodness makes each bowl feel extra special.

Variations

• Switch up the Pasta: Not feeling the lasagna noodles? Try small shells or penne—they cook quicker and still soak up all that delicious broth.
• Lighter Version: If you want to skip the heavy cream but still like a thick soup, whisk a little cornstarch into some chicken broth for a creamy feel without the cream.
• Veggie Boost: Throw in some spinach, zucchini, or mushrooms for extra nutrients without losing any of that comforting flavor.

How to Make the Recipe

Brown the Meat and Onions

Heat your Dutch oven or soup pot over medium-high heat. Add your ground beef (or sausage) and diced onion. Stir occasionally until the meat is browned and the onions are nice and soft. This is where the magic starts! Toss in the garlic and red pepper flakes, and let them cook for just 30 seconds. You’ll know it’s ready when your kitchen smells amazing. And don’t forget to drain off any excess fat!

Add the Sauces and Spices

Next, pour in the Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, and sugar. Add the basil, parsley, oregano, salt, pepper, and bay leaf. Bring it all to a boil, then lower the heat to a simmer. This is where all the flavors come together in a rich, comforting broth.

Cook the Noodles

Now for the fun part—breaking up the lasagna noodles! Add them to the simmering soup and let them cook for about 20-30 minutes, stirring occasionally, until they’re tender but still al dente. You can add more chicken broth if the soup is looking a little thick, or if you just want it soupier.

Finish with Cream (Optional)

If you’re going for that extra indulgent touch, stir in the heavy cream at the end. It adds a luxurious texture, but you can totally skip it if you want something lighter. Either way, this soup is going to be delicious.

Garnish with Cheese

When it’s time to serve, don’t skimp on the cheese. Ladle the soup into bowls and top with mozzarella, Parmesan, and a generous dollop of ricotta. It’s the cheesy trifecta that makes this lasagna soup feel complete.

Tips for Making the Recipe

• Don’t Overcook the Noodles: Keep an eye on them as they simmer—no one likes mushy pasta.
• Adjust the Spice: If you like more heat, add extra red pepper flakes or even a dash of hot sauce.
• Let it Simmer: The longer you let the soup simmer, the deeper the flavors will get. So, if you have a little extra time, let it bubble away!

How to Serve

This soup is best served hot with all that melty cheese on top. Pair it with some crusty bread or garlic knots to soak up every last drop of that delicious broth. Perfect for a cozy night in or a quick weeknight dinner that feels like a treat.

Make Ahead

• To Refrigerate: You can store this lasagna soup in the fridge for up to four days. Just let it cool completely before transferring to an airtight container. When you’re ready to enjoy it again, reheat on the stove, adding a little extra chicken broth if it thickened up in the fridge.
• To Freeze: Yes, you can freeze this soup! Let it cool fully, then pour it into freezer-safe containers or bags, leaving a bit of room for expansion. It’ll keep for up to three months. When ready to eat, thaw it overnight in the fridge and warm it on the stove, adding more broth as needed.
• Storage: Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Just remember that the noodles might soak up some of the broth over time, so add a bit of extra chicken broth when reheating to get it back to that perfect soupy consistency.

FAQs

Can I use a different type of pasta?
Absolutely! Any short pasta will work—small shells, penne, or even rotini are all great choices.

How do I make this soup vegetarian?
Easy! Swap out the beef for plant-based ground meat or crumbled tofu, and use vegetable broth instead of chicken broth.

Can I make this soup gluten-free?
Definitely. Just use gluten-free lasagna noodles or your favorite gluten-free pasta, and check that your store-bought sauce is also gluten-free.

How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 4 days, or freeze them for longer storage. Reheat on the stove, adding more broth as needed.

Conclusion

This Easy Lasagna Soup is everything you love about lasagna—savory beef, tender noodles, and cheesy goodness—but in a quick and easy soup form. Perfect for when you want a comforting, hearty meal without all the effort of traditional lasagna. Serve it up with a sprinkle of cheese, and watch it disappear from the table!

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