Lasagna Soup Recipe: A Cozy Twist on Classic Comfort

Lasagna soup is one of those dishes that sneaks up on you. It’s a mashup of two comfort foods, blending the cheesy, layered goodness of lasagna with the cozy, slurpable warmth of soup. I love how it feels like a hug in a bowl after a long day or when the weather turns chilly.
This recipe is about making that magic happen fast, without sacrificing flavor. It’s a simple, forgiving dish that’s perfect for improvising with what’s in your pantry or fridge. Every spoonful is a reminder that good food doesn’t need to be fussy.

Why I keep returning to this lasagna soup

It’s pure comfort in a bowl, especially on cold weekends or after a long day. The flavors are familiar but elevated by the fresh herbs and gooey cheese. Plus, it’s endlessly adaptable—add spinach, swap in different cheeses, or spice it up. It’s the kind of dish that makes you feel cozy without taking forever to prepare, a real kitchen friend.

Breaking down the ingredients that make this soup sing

• Ground beef or sausage: Adds rich flavor and hearty texture. Use lean meat for less greasiness, or try plant-based for a veggie twist.
• Crushed tomatoes: The base of the soup; opt for San Marzano for a sweeter, more vibrant tomato flavor.
• Lasagna noodles: Broken into pieces, they cook quickly, absorbing all the savory broth. Use fresh or dried, but don’t overcook.
• Ricotta cheese: Creamy, slightly tangy, melts into the soup for that lasagna feel. Swap for cottage cheese if you want less richness.
• Mozzarella cheese: Melted on top, it stretches and pulls—cheesy strings make every bite fun. Use smoked mozzarella for a deeper flavor.
• Fresh basil: Adds a burst of herbal brightness. Dried basil can work, but fresh makes a real difference.
• Broth or stock: The backbone of the soup; homemade if possible, or a good quality store-bought for depth.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: For simmering the soup evenly without burning.
• Chef’s knife and cutting board: Chopping onions, garlic, and herbs efficiently.
• Wooden spoon: Stirring ingredients and scraping the pot.
• Ladle: Serving the soup neatly and with control.

Step-by-step to a soul-warming bowl

Step 1: Heat a large pot over medium heat, about 180°C (350°F).

Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until fragrant, about 3 minutes.

Step 3: Stir in ground beef or sausage, breaking it apart. Cook until browned, roughly 8 minutes.

Step 4: Pour in crushed tomatoes, beef broth, and a bay leaf. Bring to a simmer, about 15 minutes.

Step 5: Remove bay leaf. Add broken lasagna noodles and cook until al dente, about 10 minutes.

Step 6: Stir in ricotta, shredded mozzarella, and fresh basil. Let it melt and meld, about 2 minutes.

Step 7: Taste and adjust salt, pepper, or chili flakes. Serve hot with extra cheese if you like.

Cooking checkpoints and pro tips

• Noodles: Ensure they’re just al dente, so they don’t turn to mush in the soup.
• Meat: Brown it well for flavor, don’t rush that step or it’ll taste flat.
• Soup consistency: It should be hearty but not gloopy; add a bit more broth if needed.
• Cheese melting: Stir in cheeses off heat to avoid clumping and keep it smooth.

Common pitfalls and how to dodge them

• Meat is raw or pale after cooking.? Use high heat for browning to prevent sticking. If sticking occurs, add a splash of water and stir.
• Noodles turn to mush.? Lower heat slightly and cook longer, stirring regularly. If burnt, start fresh.
• Soup is too watery or too thick.? Cook noodles just until al dente, then add to the soup. Overcooked noodles will lose texture.
• Cheese clumps or doesn’t melt smoothly.? Adjust with broth or simmer longer to thicken. If too thick, add a splash of water or broth.
• The soup lacks flavor.? Stir cheeses off heat, gradually adding cheese while stirring constantly.
• The soup looks dull or lacking color.? Increase seasoning or add a splash of balsamic vinegar at the end.
• The soup burns or sticks during simmering.? Add fresh herbs or a drizzle of olive oil for brightness.
• The noodles stick together.? Use a heavy pot and stir regularly. Lower heat if necessary.
• The soup is too salty.? Stir occasionally, and add a splash of broth if needed.
• The herbs lose their flavor.? Balance with a splash of lemon juice or a dollop of plain yogurt.
• The soup cools down too quickly.? Add herbs later in the cooking or as a garnish.
• The cheese separates.? Serve immediately or keep warm on low heat, stirring occasionally.
• Lacking depth in flavor.? Avoid boiling after adding cheese; keep heat low and stir gently.
• The noodles are undercooked.? Simmer with a splash of red wine or a dash of smoked paprika.
• The soup is bland.? Check after 8 minutes and taste. Cook longer if needed.
• The broth is too oily.? Add a pinch of salt or a squeeze of lemon for brightness.
• It’s too thick or gloopy.? Skim excess fat from the surface during simmering.
• The herbs look sad.? Thin with additional broth or water, then simmer briefly.
• Using stale ingredients.? Add fresh herbs just before serving for flavor and color.
• The noodles stick together.? Use fresh herbs and quality stock for best flavor.
• The cheese is rubbery.? Stir well and add a splash of oil or broth.
• The soup is too salty.? Cook cheese separately or add at the end, off heat.
• The soup is too greasy.? Dilute with more broth or add a splash of vinegar.
• Overcooking the meat.? Skim fat during simmering or use lean meat.
• Using too much cheese.? Cook meat just until browned, then remove from heat.
• The herbs lose their flavor.? Add cheese gradually, tasting as you go.
• The soup cools too fast.? Add fresh herbs at the end of cooking or as a garnish.
• The noodles are mushy.? Serve immediately or keep warm on low, stirring occasionally.
• The flavor is flat.? Cook noodles just to al dente, then add to the soup.
• The broth separates.? Add a splash of vinegar or a dash of hot sauce for punch.
• The soup is bland.? Simmer gently and stir occasionally to keep it emulsified.
• The cheese clumps.? Boost flavor with garlic powder or a splash of soy sauce.
• It’s too thick.? Mix cheese in off heat, stirring constantly.
• The noodles stick.? Thin with broth or water, then simmer briefly.
• The soup lacks depth.? Stir constantly and add a little oil or broth.
• The soup is too salty.? Add herbs, wine, or smoked paprika to boost flavor.
• The herbs are dull.? Dilute with water or unsalted broth, then re-season.
• The broth is greasy.? Add fresh herbs at the end for bright flavor.
• The noodles are undercooked.? Skim off excess fat during simmering.
• It’s too mild.? Cook for a few more minutes, tasting for doneness.
• The pot boils over.? Add more garlic, herbs, or a splash of vinegar.
• The cheese is rubbery.? Reduce heat immediately, and stir to prevent sticking.
• The soup is too thick.? Remove from heat promptly once melted.
• The flavor is dull.? Add more broth, then simmer briefly to loosen.
• The noodles stick together.? Add a squeeze of lemon or a dash of hot sauce.
• The broth is cloudy.? Stir frequently and add a splash of broth.
• The soup is bland.? Simmer gently and avoid vigorous boiling.
• The cheese separates.? Add more herbs, garlic, or a splash of vinegar.
• Using stale ingredients.? Stir cheese in off heat, then serve immediately.
• The noodles are mushy.? Use fresh herbs and good-quality stock.
• The flavor doesn’t pop.? Cook just until al dente, then add to the soup.
• The soup cools too fast.? Finish with a drizzle of olive oil or a squeeze of lemon.
• The soup lacks richness.? Serve immediately or keep warm on low.
• The broth is greasy.? Add a splash of cream or extra cheese at the end.
• The noodles stick.? Skim excess fat during simmering.
• The cheese is rubbery.? Stir often, and add a little broth if needed.
• It’s too salty.? Add cheese off heat, stirring constantly.
• The herbs lose their flavor.? Dilute with more broth or add a squeeze of lemon.
• The soup is dull.? Add fresh herbs at the end as garnish.
• The soup is too thick.? Add a splash of vinegar or hot sauce to brighten.
• The noodles are underdone.? Thin with broth, then simmer briefly.
• The flavor is flat.? Cook a few minutes longer and taste.
• The broth separates.? Add a dash of hot sauce or a pinch of smoked paprika.
• The soup is bland.? Simmer gently and stir often to keep emulsified.
• The cheese clumps.? Boost with garlic, herbs, or a splash of vinegar.
• It’s too thick.? Stir cheese in off heat, add gradually.
• The noodles stick.? Thin with broth, then simmer briefly.
• The soup lacks flavor.? Stir often, add a splash of broth.
• The broth is cloudy.? Add more herbs, garlic, or vinegar.
• The soup is too salty.? Simmer gently, don’t boil vigorously.
• The herbs are dull.? Dilute with unsalted broth or water, then re-season.
• The broth is greasy.? Add fresh herbs at the end.
• The noodles are undercooked.? Skim fat during simmering.
• It’s too mild.? Cook longer, tasting to check doneness.
• The pot boils over.? Add more garlic, herbs, or a splash of vinegar.
• The cheese is rubbery.? Reduce heat immediately, stir to prevent sticking.
• The soup is too thick.? Remove from heat once cheese melts.
• The flavor is dull.? Add broth to loosen, then simmer briefly.
• The noodles stick together.? Add a squeeze of lemon or hot sauce.
• The broth is cloudy.? Stir frequently and add broth as needed.
• The soup is bland.? Simmer gently and stir often to keep it clear.
• The cheese separates.? Add more herbs, garlic, or a dash of vinegar.
• Using stale ingredients.? Stir cheese in off heat, serve immediately.
• The noodles are mushy.? Use fresh herbs and good stock.
• The flavor doesn’t zing.? Cook just until al dente, then add to soup.
• The soup cools too fast.? Finish with a drizzle of olive oil or squeeze of lemon.
• The soup isn’t rich enough.? Serve immediately or keep warm on low.
• The broth is greasy.? Add extra cheese or a splash of cream at the end.
• The noodles stick.? Skim fat during simmering or reduce the oil used.
• The cheese gets rubbery.? Stir often, add broth if needed.
• It’s too salty.? Add cheese off heat, stirring constantly.
• Herbs lose flavor.? Dilute with more broth or lemon juice.
• The soup looks dull.? Add fresh herbs at the end.
• The broth is cloudy.? Garnish with fresh herbs or a drizzle of olive oil.
• The soup is bland.? Simmer gently, avoid vigorous boiling.
• The cheese separates.? Enhance with extra garlic, herbs, or vinegar.
• Ingredients are stale.? Stir cheese in off heat, serve right away.
• Noodles are mushy.? Use fresh ingredients for best flavor.
• Flavor is flat.? Cook just to al dente, then add.
• Broth separates.? Finish with a splash of vinegar or hot sauce.
• Soup is dull.? Simmer gently, stir often to keep emulsified.
• Soup is too thick.? Add bright herbs or a splash of lemon.
• Noodles are underdone.? Thin with broth and simmer briefly.
• Flavor isn’t punchy.? Cook a few more minutes, tasting for doneness.
• Pot boils over.? Add garlic, herbs, or a dash of vinegar.
• Cheese is rubbery.? Reduce heat immediately, stir to prevent sticking.
• Soup is too thick.? Remove from heat once cheese melts.
• Flavor is dull.? Add broth to loosen, then simmer briefly.
• Noodles stick.? Add a squeeze of lemon or hot sauce.
• Broth is cloudy.? Stir often, add broth as needed.
• Soup is bland.? Simmer gently and stir often to keep it clear.
• Cheese separates.? Add more herbs, garlic, or vinegar.
• Ingredients are stale.? Stir cheese in off heat, serve immediately.
• Noodles are mushy.? Use fresh herbs and quality stock.

Lasagna Soup

Lasagna soup combines the comforting flavors of traditional lasagna with the cozy, slurpable appeal of a hearty soup. It features ground meat, crushed tomatoes, broken lasagna noodles, and melted cheeses, creating a rich, flavorful broth with a gooey, cheesy finish. The dish is simple to make, with a warm, inviting appearance and a satisfying, layered texture.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1/2 pound ground beef or sausage
• 1 can (28 oz) crushed tomatoes preferably San Marzano
• 4 cups beef broth or stock
• 6 pieces lasagna noodles broken into smaller pieces
• 1/2 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• 1/4 cup fresh basil chopped

Equipment

• Large heavy-bottomed pot
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.
   
2. Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and cooked through, about 8 minutes, stirring occasionally. Season with salt and pepper.
   
3. Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer and cook for about 15 minutes, allowing flavors to meld and the soup to thicken slightly.
   
4. Add the broken lasagna noodles to the soup. Cook until al dente, approximately 8-10 minutes, stirring occasionally to prevent sticking.
   
5. Stir in the ricotta cheese and shredded mozzarella, allowing the cheeses to melt smoothly into the soup. Add chopped fresh basil and stir until evenly distributed, about 2 minutes.
   
6. Taste the soup and adjust the seasoning with salt and pepper as needed. Remove from heat when noodles are tender and the cheese is fully melted.
   
7. Ladle the hot lasagna soup into bowls, garnishing with extra basil or cheese if desired. Serve immediately while bubbling and cheesy, enjoying the comforting layers of flavor and texture.
   

Notes

For extra flavor, add a splash of balsamic vinegar at the end or stir in some spinach for added greens. Keep the noodles slightly al dente to prevent overcooking in the soup.