Lasagna Soup

There’s something just so comforting about a big ol’ bowl of lasagna soup. It captures all the rich flavors of traditional lasagna—savory meat, tangy tomato sauce, and creamy cheese—but in a warm, spoonable form. It’s the perfect easy dinner for cold nights when you’re craving lasagna but don’t have the time or energy for layering and baking.

What makes this lasagna soup recipe extra special? It’s the flavor and the ease. We’re talking ground beef, garlic, Italian herbs, and a swirl of cream for that velvety finish. Add a generous sprinkle of cheese and a dollop of ricotta on top, and you’ve got a bowl that tastes like it simmered all day—even though it comes together in under an hour. And because it’s all made in one pot, cleanup is a breeze.

If you love cozy, comforting dinners like this one, be sure to try my Spaghetti Squash Lasagna (a lighter twist on the classic), my go-to Beef Chili, or this Homemade Beef Stew. This lasagna soup recipe was also featured in my weekly food column for the Winnipeg Sun. You can read the full article here, along with more cozy winter recipes and perfect wine pairings to try!

Recipe Ingredients

Here’s everything you’ll need to make this cozy one-pot lasagna soup. I’ve added quick notes below to show why each ingredient matters. Let’s scoop into it!

Olive Oil – A little olive oil gets things going—helping the onions and garlic caramelize just enough to build a flavorful base.

Yellow Onion & Garlic – The base of every great soup! These two team up to bring sweet, savoury, and mouthwatering depth to every spoonful.

Ground Beef – Makes this soup hearty and filling, just like the meaty layers in a traditional lasagna.

Tomato Paste – Adds concentrated tomato flavor that gives the broth richness and depth. It also thickens the soup slightly.

Crushed Tomatoes – Provide body, acidity, and that classic lasagna taste in liquid form.

Herbs & Bay Leaf – A mix of dried basil, oregano and thyme bring warm, herbaceous notes that round out the soup’s flavour. The bay leaf adds an earthy undertone while it simmers—just remember to remove it before serving.

Salt, Pepper & Sugar – A balancing act. Salt enhances, pepper adds a tiny kick, and just a touch of sugar smooths out the acidity from the tomatoes.

Chicken Broth & Beef Broth – I tested this recipe so many times with just chicken broth or just beef broth, but using both was the clear winner. Chicken broth keeps it light, beef broth brings depth, and together, they give the soup that perfect rich flavor without feeling too heavy.

Heavy Cream – Adds a luxurious, silky texture that makes this soup extra comforting.

Mozzarella Cheese – Melts into the broth, giving it that cheesy lasagna vibe in every spoonful.

Parmesan Cheese + Parmesan Rind – Grated Parmesan brings that salty, nutty goodness we all love, and adding a Parmesan rind while the soup simmers takes the flavor to the next level. It’s one of those little tricks that makes a big difference.

Lasagna Noodles – Broken into bite-sized pieces, these mimic traditional lasagna layers without the fuss.

Ricotta Cheese Mixture – A simple blend of ricotta, mozzarella, and Parmesan that adds a creamy, cheesy final layer to our lasagna soup—just like in a traditional lasagna.

Step-by-Step Instructions

Step One: Sauté the Onion and Garlic – In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Step Two: Brown the Ground Beef – Add the ground beef to the pot. Season with salt and black pepper. Cook, breaking the meat into small pieces, until browned and fully cooked, about 8 to 10 minutes.

Step Three: Add the Tomato Base and Herbs – Stir in the tomato paste, dried basil, oregano, and thyme. Let it cook for 3 to 5 minutes to deepen the flavor.

Step Four: Build the Soup – Add the crushed tomatoes, chicken broth, beef broth, sugar, broken lasagna noodles, Parmesan rind (if using), grated Parmesan, and mozzarella cheese. Stir well to combine, then add the bay leaf.

Step Five: Simmer – Bring the soup to a boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the noodles are tender and the flavors have melded.

Step Six: Add the Cream – Stir in the heavy cream and simmer for another 10 minutes until warmed through. Remove and discard the bay leaf before serving.

Step Seven: Make the Ricotta Topping – While the soup simmers, mix the ricotta, mozzarella, Parmesan, and a pinch of salt in a medium bowl. Stir until smooth, then refrigerate until ready to serve.

Step Eight: Serve – Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Garnish with more grated Parmesan, serve and enjoy!

Frequently Asked Questions

Expert Tips & Tricks

• Use Freshly Grated Cheese: It’s workout time! Bring out the shredder and grate your own—always. Pre-shredded might seem convenient, but it’s coated with anti-caking agents that stop it from melting smoothly. Freshly grated melts and tastes better. Totally worth the extra couple minutes (and the bicep burn).
• Don’t Skip The Parmesan Rind: It adds a depth of flavor that’s hard to replicate.​
• Slightly Undercook Noodles If Meal-Prepping: This prevents them from becoming mushy when reheated.​
• Let The Soup Rest Before Serving: Allowing it to sit for a few minutes enhances the flavors.​

Variations & Pairings

1. Swap Ground Beef for Sausage or Turkey – Switching up the protein is an easy way to change the flavor. Try spicy Italian sausage for extra kick or lean ground turkey if that’s more your style.
2. Stir in Spinach or Zucchini – Want to sneak in some veggies? Toss in a handful of spinach or chopped zucchini. They’re an easy way to add a little color, texture, and feel-good balance to the bowl.
3. Try Cottage Cheese Instead Of Ricotta: Looking for a lighter option? Cottage cheese can work here. It still gives you that cheesy texture—just with a bit less richness. Personally, I’m team ricotta all the way, but go with what you love.
4. Use Different Pasta Shapes: If you’re out of lasagna noodles, try using rotini, penne, or fusilli instead. They all hold the sauce beautifully and still give you that cozy lasagna feel—without the layering!

Serving Ideas: Toasted baguette slices are perfect for dunking into your bowl of lasagna soup. And if you’re looking for something a little extra, a simple lemon parmesan salad adds a fresh, zesty contrast to this cozy meal.

Wine Pairing: A medium-bodied Italian red like Chianti Classico or Barbera pairs beautifully with lasagna soup. The bright acidity cuts through the richness of the beef and cheese, while the fruity, earthy notes complement the tomato-based broth. If you prefer something a little bolder, Sangiovese or a lighter Cabernet Franc are great choices, too.

Make Ahead, Storing & Freezing

Make Ahead – This soup is perfect for meal prep—it only gets better with time. Just hold off on adding the noodles until you’re ready to serve. Cook the soup as directed (minus the pasta), then store it in the fridge in an airtight container. When it’s time to eat, boil the noodles separately, reheat the soup on the stovetop, and stir them in. You may need to add a splash of broth as the soup thickens as it sits.

Storing – Store the soup and ricotta topping separately in airtight containers. The soup will keep in the fridge for up to 4 days.

To Reheat Individual Bowls in the Microwave – Transfer the soup to a microwave-safe bowl (if it’s not already in one) and cover loosely with a microwave-safe lid or paper towel. Heat on medium for 2 to 3 minutes, stirring halfway through. If needed, continue in 30-second intervals until hot. Add a splash of broth if the soup looks too thick—the noodles absorb liquid as it sits.

Freezing – Freeze the cooled soup (without the ricotta topping) in airtight containers for up to 3 months. Pro Tip: Freeze in single portions for quick, cozy lunches or dinners.

If you make this lasagna soup, I’d love to hear what you think! Leaving a 5-star rating and a quick comment means the world to me—and it really helps others find and trust my recipes too. Thank you so much for being here and cooking along with me. Cheers, friends.