Name: Easy Lasagna Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1-2 tablespoons Olive Oil, or preferred oil; 1 pound Ground Beef; 1 large Onion, diced; 4 cloves Garlic, minced; 1 (15-ounce can) Diced Tomatoes, with juice; 1 (15-ounce can) Tomato Sauce (or tomato puree); ⅓ cup Tomato Paste (about half of a 6-ounce can); 4 cups Chicken Broth; 1-2 cups Water, to adjust consistency; 1 tablespoon Italian Seasoning; 1 teaspoon Sea Salt, or more as needed; Black Pepper, to taste; 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta; ½ cup Ricotta Cheese; 2 ounces Mozzarella Cheese, shredded (about ½ cup); ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated; ¼ cup Fresh Parsley, chopped

If you’ve ever wanted the comforting, cheesy goodness of lasagna but without all the fuss and layers, this Easy Lasagna Soup Recipe is exactly what you’ve been looking for. It has all those hearty flavors but comes together faster and easier, making it perfect for busy weeknights or when you crave something warm and satisfying without the long wait. Trust me, once you try this, you’ll be adding it to your cozy dinner rotation.

What I love most is how it feels like a big, loving hug in a bowl — rich tomato base, tender ground beef, that perfect hint of garlic and Italian seasoning, plus the cheese melting in every spoonful. This soup works wonders when the weather turns chilly or whenever you need a meal that’s both simple and soul-warming. Let me walk you through this Easy Lasagna Soup Recipe so you can get it right on your first try.

Ingredients You’ll Need

Each ingredient in this Easy Lasagna Soup Recipe plays a special role in creating that classic lasagna flavor, but in a hearty, cozy soup form. When shopping, look for quality canned tomatoes because their sweetness and acidity really balance the rich broth and meats beautifully.

Olive Oil: I prefer extra virgin for the best flavor, but any neutral oil works fine to brown the meat and soften the onions.
Ground Beef: Choose 80/20 lean-to-fat ratio for a juicy, flavorful base.
Onion: Diced small so it melts down nicely into the broth – yellow onions bring a nice sweetness.
Garlic: Minced fresh garlic boosts the aroma and depth of flavor.
Diced Tomatoes (canned): Don’t drain—this adds lovely texture and acidity.
Tomato Sauce or Puree: Helps thicken the broth and deepen tomato flavor.
Tomato Paste: Just a bit to boost umami and thickness – can’t skip this.
Chicken Broth: Use low sodium if you want better control over saltiness.
Water: To adjust soup consistency—you can always add more or less depending on how thick you like it.
Italian Seasoning: My secret blend usually includes oregano, basil, thyme, and rosemary—all the herbs that scream “Italian!”
Sea Salt & Black Pepper: To balance and enhance all the flavors.
Bowtie Pasta: Or any sturdy pasta you have on hand that holds up well in soup instead of getting mushy.
Ricotta Cheese: Adds creamy richness when stirred in just before serving—it’s the comforting cheese layer without actually layering lasagna.
Mozzarella Cheese: Freshly shredded for that stringy, gooey cheese factor.
Parmesan Cheese: Shaved or grated for the sharp, salty finish that ties it all together.
Fresh Parsley: Chopped right before serving for a burst of color and fresh herbal brightness.

Variations

I love tweaking recipes based on what’s in my pantry or what mood I’m in, and this Easy Lasagna Soup Recipe is no exception. Feel free to make it your own by swapping out ingredients or adding extras—you really can’t go wrong.

Vegetarian Version: I’ve replaced ground beef with lentils or crumbled tofu and added mushrooms for a meaty texture without meat. It’s surprisingly satisfying!
Spicy Kick: Adding red pepper flakes or a splash of hot sauce when browning the beef adds a nice zip that my family loves.
Different Pasta Shapes: Sometimes I use mini shells or rigatoni leftovers—it just depends on what I have, making the soup a perfect use-up dish.
Dairy-Free: Swap ricotta and mozzarella for vegan cheese alternatives, or omit altogether and garnish with nutritional yeast for that cheesy taste.
Extra Veggies: Toss in chopped zucchini or spinach during the last 5 minutes for a nutrient boost without changing the flavors much.

How to Make Easy Lasagna Soup Recipe

Step 1: Brown the Meat and Soften the Veggies

Start by heating your olive oil in a large pot over medium-high heat. Add the ground beef and break it up with a spatula as it cooks. When it’s about halfway browned, toss in the diced onion and minced garlic. Stir frequently, cooking until the beef is fully browned and onions are translucent. This step builds your flavor foundation—don’t rush it or skip browning, or the soup won’t have the same rich depth.

Step 2: Add Tomatoes and Broth

To the browned mixture, add the diced tomatoes (undrained), tomato sauce, and tomato paste. Stir everything together so the tomato paste fully dissolves into the mix. Pour in the chicken broth, and if you want a thinner soup, add some water here too. Toss in the Italian seasoning, salt, and pepper. Bring the pot to a boil, then reduce the heat and let it simmer for about 10 minutes so the flavors meld beautifully. This simmering step makes a big difference, so don’t skip it!

Step 3: Cook the Pasta

Once your broth is simmering nicely, stir in the uncooked bowtie pasta. Let it cook directly in the soup for about 10 minutes, stirring occasionally to keep the pasta from sticking to the bottom. Keep an eye on it—overcooked pasta can turn mushy fast. When the pasta is al dente (tender but still firm), you’re almost there.

Step 4: Finish with the Cheeses and Herbs

Turn off the heat and gently stir in the ricotta and shredded mozzarella cheese. This lets them melt into the soup without curdling or clumping. Sprinkle the top with fresh parsley and parmesan cheese. Give it a final gentle stir and you’re ready to serve that comforting bowl of lasagna magic.

How to Serve Easy Lasagna Soup Recipe

A white pot filled with a thick stew that has three main layers: the bottom layer is a rich red tomato-based sauce, the middle layer contains small pieces of brown cooked meat mixed evenly, and the top layer has yellow bowtie pasta floating on the surface with green chopped herbs sprinkled all over. There is a white ladle inside the pot, resting on the edge, and some fresh green herb stems next to the pot on a white marbled surface. A small white plate with more chopped herbs and a small bowl of grated white cheese with a spoon are also nearby, along with a dark gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh parsley and shaved Parmesan on top — they add just the right pop of freshness and salty tang. A drizzle of good olive oil or a pinch of chili flakes also steps things up if you want a little extra flavor boost. And, of course, a little extra mozzarella never hurts for those cheesy lovers in your crew.

Side Dishes

Garlic breadsticks or a crisp Caesar salad are my go-to sides because they complement this soup perfectly without overpowering it. When I’m feeling quick, a simple green salad with lemon vinaigrette keeps the meal balanced and fresh.

Creative Ways to Present

For dinner parties, I love serving the soup in mini bread bowls — it’s a fun presentation that’s way easier than making actual lasagna! You could also set up a “toppings bar” with extra cheeses, fresh herbs, and crushed red pepper so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna soup in airtight containers in the fridge for up to 3-4 days. Because the pasta continues to soak up broth, the soup thickens overnight, so I usually add a splash of water or broth when reheating to loosen it back to my preferred consistency.

Freezing

Freezing lasagna soup is totally doable—I portion out soup without the cheese toppings and freeze it in freezer-safe containers. When thawing, I find it best to thaw overnight in the fridge and add fresh cheese and herbs after reheating for the best texture and flavor. Just a heads up: the pasta softens more after freezing, so it’s perfect if you plan to reheat gently.

Reheating

I reheat leftovers gently on the stove over low heat, stirring often to avoid sticking and add liquid if the soup has thickened too much. Microwaving works too—just cover it and heat in short bursts, stirring in between. Add cheese and fresh parsley right before serving to refresh those vibrant flavors.

FAQs

Can I use a different type of meat in this Easy Lasagna Soup Recipe?

Absolutely! While ground beef is classic, ground turkey, chicken, or Italian sausage all work great and add interesting flavor variations. If you want to keep it vegetarian, lentils or mushrooms are excellent substitutes that offer hearty texture.
What pasta works best in lasagna soup?

Sturdier pasta shapes like bowtie (farfalle), penne, or rigatoni hold up well in the soup without turning mushy too fast. Avoid delicate pastas like angel hair which won’t last in the broth.
How long can I store leftover lasagna soup?

Stored in airtight containers in the refrigerator, the soup stays good for 3-4 days. For longer storage, freezing is your best bet, but keep in mind the pasta may soften more after thawing.
Can I make this soup ahead of time?

Yes! You can prepare the soup base and refrigerate it without the pasta and cheese for up to two days. Add the pasta and cheeses just before reheating to keep the textures fresh.
Is this recipe freezer-friendly?

Definitely. Freeze the soup without the cheese and pasta, and when ready to enjoy, thaw overnight, add fresh pasta, and cheeses while reheating for best results.

Final Thoughts

This Easy Lasagna Soup Recipe is one of those meals I turn to when I want all the cozy comfort of lasagna without the effort of baking one. It’s a warm, cheesy, savory hug that comes together quickly and pleases just about everyone at the table. I hope you enjoy making it as much as I do — and once you do, this recipe might just become your new weeknight favorite too.