When the weather cools and cozy, comforting meals come to mind, few dishes hit the spot like lasagna soup. This hearty, delicious soup has taken the internet by storm, racking up millions of views and inspiring countless variations. Its rich, savory flavors capture everything we love about traditional lasagna but with a spoonable twist. In this post, I’ll guide you through my favorite way to make lasagna soup, share some ingredient swaps, and answer common questions to help you make this recipe your own.
For this version, I like to use Trader Joe’s Mafalda noodles, which resemble mini lasagna sheets, adding that perfect texture and bite. If you don’t have Mafalda noodles on hand, no worries! Broken lasagna noodles or any pasta shape you love will work just as well.
Ingredients You’ll Need for Lasagna Soup
To make this mouthwatering lasagna soup, you’ll need some pantry staples and a few fresh ingredients. Here’s a quick rundown:
- Ground beef or Italian sausage – The base flavor for our soup, adding a delicious heartiness.
- Onion and garlic – Classic aromatics that bring depth to the soup.
- Tomatoes – You’ll need a mix of crushed tomatoes, tomato paste, and diced tomatoes for that signature lasagna sauce richness.
- Chicken or beef broth – Adds a savory base and helps thin out the soup just the right amount.
- Herbs and seasonings – Italian seasoning, dried basil, red pepper flakes, salt, and pepper bring it all together.
- Mafalda or broken lasagna noodles – These are the heart of lasagna soup, giving it that “lasagna in a bowl” feel.
- Cheese toppings – Mozzarella, ricotta, and Parmesan cheese will make every spoonful irresistibly creamy and gooey.
With these ingredients gathered, we’re ready to dive into the cooking process.
How to Make Lasagna Soup
- Brown the meat: Start by heating a large pot over medium-high heat. Add your ground beef (or Italian sausage) and cook until it’s nicely browned, breaking it up as it cooks. This adds a lot of depth to the soup’s flavor. Once the meat is cooked, drain any excess grease and set it aside.
- Sauté the aromatics: In the same pot, add a bit of olive oil, then toss in diced onions and minced garlic. Sauté until they’re soft and fragrant, about 4–5 minutes.
- Add tomatoes and broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, and broth. Bring it all to a simmer, which allows the flavors to meld beautifully.
- Season and simmer: Sprinkle in Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Let the soup simmer for about 20–30 minutes, stirring occasionally. This simmer time really builds the soup’s bold, comforting flavor.
- Cook the pasta: While the soup simmers, cook the noodles separately. Mafalda noodles or broken lasagna noodles are perfect, but feel free to use any pasta you prefer. Cooking them separately prevents the noodles from getting too soft in the soup.
- Combine and serve: Add the cooked noodles to the pot just before serving, then ladle the soup into bowls. Top each serving with a scoop of ricotta, shredded mozzarella, and a sprinkle of Parmesan. Stir the cheese into the soup to melt for a truly gooey, lasagna-like experience!
Customizing Your Soup
One of the best things about this lasagna soup is how easily you can make it your own. Here are a few ideas to try:
- Add greens: For extra nutrition, stir in a handful of fresh spinach or kale during the last few minutes of cooking.
- Switch up the protein: Feel free to use ground turkey or even Italian sausage instead of ground beef. Each will add its own twist.
- Try whole-grain or gluten-free pasta: Choose a pasta that fits your dietary needs. Whole-grain or gluten-free pasta are both great options.
Lasagna Soup Q&A
Can I use Italian sausage or ground turkey instead of ground beef?
Yes! Italian sausage adds a spicier, richer flavor, while ground turkey keeps things lighter but still hearty. Just be sure to adjust the seasoning as needed since sausage can be salty.
How do I store leftovers?
Lasagna soup keeps well in the fridge for up to three days. If you plan to store leftovers, consider keeping the noodles separate to prevent them from absorbing too much liquid and becoming mushy.
Can I make lasagna soup in advance?
Absolutely! You can make the soup up to two days ahead and reheat it when you’re ready to serve. For best results, add the pasta just before serving or reheat it separately.
Is there a way to make this soup creamy?
If you want an extra-creamy soup, stir in a splash of heavy cream at the end of cooking, or top each bowl with extra ricotta.
Why Lasagna Soup is Worth the Hype
There’s a reason lasagna soup has gone viral online—it’s a perfect blend of comforting flavors, nostalgic textures, and simple preparation. Whether you’re hosting friends for dinner or curling up with a bowl on the couch, lasagna soup has a way of bringing everyone together. And with a recipe this adaptable, you can customize it to suit your tastes, making it a dish that’s easy to return to all winter long. Enjoy every warm, cheesy spoonful!
Lasagna Soup
Ingredients
- 1 Pound Ground beef Ground turkey, chicken, or Italian Sausage work too!
- 28 Ounces Crushed Tomatoes 1 large can
- 15 Ounces Diced tomatoes I prefer fire roasted.
- 6 Ounces Tomato Paste
- 4 Cups Chicken or Beef Broth
- 1 Onion Medium Sized
- 4 Cloves Garlic
- 1 tsp dried basil
- 1 tsp oregano
- Salt and Pepper To Taste
- 6 Ounces Mafalda Corto Or Broken lasagna noodles or pasta of your choice.
- Crushed red pepper flakes to taste
- Fresh Basil Option topping
Ricotta Toppings
- 8 Ounces Ricotta Cheese
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
Instructions
- In a dutch oven or large pot (at least 6 quarts), heat 1 tablespoon of olive oil. Add your choice of meet and cook until fully browned.
- Add onions to the browned meet and cook until the onions are translucent. Add the tomato paste and seasons and cook for one minute until fragrant .
- Add the crushed tomatoes, diced tomatoes, and chicken brother. Season with salt and pepper. Cover and cook for 45 minutes.
- In a separate pot cook your pasta according to the directions on the bag. You CAN do this in the soup if you are planning to eat it immediately. However, if you are planning to have leftovers, leftover noodles cooked in the soup pot tend to be overcook from the residual heat in the pot.
- For the ricotta topping, mix together the ricotta, parmesan and salt and pepper.
- Assemble bowls with the soup, cooked noodles, and top with the ricotta mixture and more parmesan and basil if desired.
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