Easy Lasagna Soup

Name: Easy Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 small onion, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 can (15 oz) crushed tomatoes; 1 can (8 oz) tomato sauce; 1 teaspoon dried Italian seasoning; 6 lasagna noodles, broken into pieces; 1 cup shredded mozzarella cheese; 1/2 cup ricotta cheese; Salt and pepper, to taste; Fresh basil, for garnish (optional)

ByClaire Laurent July 25, 2025

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If You Love Lasagna (But Kinda Hate the Mess…)

Hey there! I’ve gotta tell you—this Easy Lasagna Soup was born on one of those nights when my brain just refused to handle another sink full of baking dishes. You know what I mean? I love lasagna (like, childhood birthday dinner love) but the layering, the pan-washing, the waiting—oof. So, one rainy Friday, I just decided to toss everything in a pot and see what happened. It might not be Nonna’s way, but it’s become one of my family’s favorites. Plus, it gave me an excuse to use up those random broken noodles at the bottom of the box. Win-win!

Why You’ll Love This—Honestly

I make this when the week’s been a bit much, or I want something that feels like comfort food without having to clean up for ages after. My family absolutely demolishes it (sometimes I wonder if they even chew) and I love that it’s pretty forgiving. Forgot to buy ricotta? No one noticed last time, honestly. I used to dread making soup because it always felt like so much chopping, but this one’s easy peasy. Oh, and no fancy chef skills required—just real home cooking, and a little bit of luck.

Here’s What You Need (Substitutions Welcome!)

1 pound (about 450g) ground beef – Or use Italian sausage, or even ground turkey if you’re feeling virtuous. I’ve even tried veggie crumbles in a pinch.
1 small onion, diced – I once used shallots, didn’t notice a huge difference.
3 cloves garlic, minced – Powdered garlic works if you’re desperate; but fresh smells way better.

1 can (28oz/800g) crushed tomatoes – My grandmother swore by San Marzano, but, honestly, the generic brand is fine here.
4 cups (1 liter) chicken or beef broth – Vegetable broth totally works for a lighter version.
1 tablespoon Italian seasoning – Or throw in a mix of oregano, basil, and thyme if you’ve got them.

2 cups uncooked lasagna noodles, broken into pieces – Fusilli or bowties are decent stand-ins if you’re out! (Been there.)
Salt & pepper, to taste
1 cup ricotta cheese (optional but so good!)

1 cup shredded mozzarella cheese
Fresh basil or parsley, for serving (if you remember)

How To Make This Cozy Lasagna Soup (Don’t Stress!)

Grab your biggest soup pot—this thing likes to bubble. Brown the ground beef over medium heat. (I usually sneak a little taste at this point, just to check the seasoning, but don’t tell anyone.) If there’s loads of fat, go ahead and drain it, but if it’s just a bit, I tend to leave it in for flavor.

Add in the diced onion and garlic. Cook until everything smells amazing and the onion turns a bit see-through—about 5 minutes. If you’re like me and your eyes water when chopping onions, you might want to keep tissues handy. Or just ask someone else to do it, ha!
Dump in the crushed tomatoes, broth, and Italian seasoning. Stir it all together and bring the whole thing to a gentle boil. Don’t panic if it looks thin right now—it thickens up.
Throw in your broken lasagna noodles. Give it a good stir so they don’t stick together in a clump. Lower the heat to a simmer; let it bubble away for about 15–18 minutes, until the noodles are tender but not mushy (unless you like mushy—no judgment).

Taste and season with salt and pepper. This is the moment I usually burn my tongue, so maybe wait a minute before sampling! If you want it cheesier, stir in mozzarella now, or just sprinkle it on each bowl later.
Ladle into bowls and top each one with a generous dollop of ricotta, a sprinkle of mozzarella, and some fresh basil or parsley if you’re feeling fancy. Or just eat it standing over the pot. I won’t tell.

Notes from My Many Tries (Some Worked, Some Didn’t)

Once I left the soup simmering too long and the noodles got super soft—still tasted great, but more like stew. So, watch your timing!

If you’re short on noodles, just use what you have; I’ve even thrown in a handful of penne before and it was totally fine.
Sometimes I add a splash of red wine with the tomatoes. Not sure it makes a big difference, but it feels extra cozy, and if there’s wine left, well…

Variations I’ve Tried (And One That Bombed)

Swapped in plant-based ground “meat”—actually, it’s really good! Just make sure to boost the seasoning a bit.

Added spinach at the end. It wilts fast and makes me feel healthy (for a minute).
Once I tried slow cooker style—honestly, it got way too gloopy for my taste. Wouldn’t recommend, unless you love very thick soup.

Equipment (And What To Do If You Don’t Have It)

A big soup pot is ideal, but you could totally use a deep skillet if you halve the recipe. Wooden spoon is nice for stirring, but I’ve used a regular ol’ spatula in a pinch. No fancy ladle? A coffee mug works for serving (just let it cool a bit first, trust me).

How to Store It (If There’s Any Left…)

Store in an airtight container in the fridge—should be good for up to 3 days, though honestly, in my house it never lasts more than a day! Noodles will soak up the broth the longer it sits, so add a splash of water or broth when reheating. I think this tastes even better the next day, not that I’ve gotten much chance to test it.

How We Serve It (Bread Is Required)

My family insists on garlic bread with this—like, strong garlic bread; I think it’s non-negotiable. Sometimes I throw together a quick salad (if I remember), but honestly, I’m usually just reaching for another hunk of bread to mop the bowl. For a fun twist, sometimes we top it with a tiny squeeze of lemon juice—makes the flavors pop!

Pro Tips (Learned the Hard Way)

I once tried skipping the browning step to “save time”—big mistake, the flavor wasn’t the same at all. Take the extra 5 minutes.

Don’t add all your noodles at once if you’re unsure how thick you want it—start with less, add more if you need. I’ve ended up with lasagna casserole soup more than once by getting overexcited.

FAQ (Real Questions, Real Answers)

Can I freeze this?
Sort of. I’ve done it, but the noodles get a bit soft after thawing. If you’re planning on freezing, maybe cook the noodles separately and add them after reheating. Or just accept the sogginess, it’s still tasty.
Is it spicy?
Not really, but you can add a pinch of chili flakes if you like a kick (my brother always does, says it “wakes it up”).

Can I make it vegetarian?
Absolutely. Just skip the meat or use veggie crumbles, and stick to vegetable broth. Actually, I find it works better if you double up on the cheese for flavor, but that’s just me.
Why does mine get so thick?
That’s just the noodles soaking up the broth—add a splash of extra stock when reheating and you’re good to go. Or call it a stew and embrace it!
What if I don’t have Italian seasoning?
Mix oregano, basil, and a bit of thyme—or honestly, just wing it with what’s in your spice rack. Once I used herbes de Provence; wasn’t traditional, but nobody complained.

P.S. If you’re looking for great garlic bread ideas, check out Sally’s Baking Addiction’s garlic bread (her trick with the butter is genius). For a good salad to go with, I’m partial to Budget Bytes’ simple Italian salad—sometimes I even remember to make it. And if you want to get nerdy about soups, I’ve wasted plenty of time reading Serious Eats’ soup deep-dives—be warned, you’ll end up hungry.

So there you go—my best attempt at Easy Lasagna Soup, typos and all. Let me know if you try it, or if you have a wild variation that actually works (still chasing the perfect veggie version myself). Cheers, and happy slurping!