Cozy Up with This Irresistible Lasagna Soup Recipe

There’s something about a bowl of lasagna soup that feels like a warm hug on a chilly evening—comfort food that speaks straight to the soul. Growing up in that white farmhouse tucked deep in the Blue Ridge Mountains, food was never just about filling our bellies. It was about gathering around the table, sharing stories, and passing down little traditions that made a house a home. Mama Lu’s skillet cornbread was the star of many Sunday dinners, but sometimes, when the weather turned crisp and the days grew shorter, a pot of something hearty and tomato-rich like lasagna soup was just what we needed. This recipe carries that same spirit—simple, soulful, and made with a pinch of salt and a whole lot of heart.

Why You’ll Love This lasagna soup

Lasagna soup manages to capture all the cozy layers of a classic lasagna without the fuss of assembling noodles and waiting forever in the oven. It’s a one-pot wonder that melds savory ground beef, tender noodles, and a bright tomato broth into a meal that’s both satisfying and soothing. I remember one rainy afternoon in Portland when a friend and I whipped up a batch after wandering through the farmers market. We swapped stories of childhood kitchens and comfort foods, and this soup became an instant favorite. It’s perfect for busy weeknights, feeding a crowd, or just whenever you need a little taste of home.

What makes this recipe special is how it balances robust flavors with simple ingredients—just like Mama Lu taught me. No need for fancy gadgets or precise measurements; it’s about trusting your instincts and cooking with love. Plus, it’s adaptable, so you can make it your own, whether you’re dairy-free, vegetarian, or just craving a little extra spice.

Ingredients You’ll Need for This lasagna soup

• 1 pound lean ground beef (or ground turkey for a lighter option)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28-ounce) can crushed tomatoes
• 6 cups beef or vegetable broth (use vegetable broth to keep it vegetarian)
• 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup ricotta cheese or cottage cheese (optional, for dolloping)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves, roughly chopped, for garnish

If you find yourself without no-boil noodles, regular lasagna noodles work just as well—just boil them separately until al dente and add them in at the end. And if you’re dairy-free, feel free to swap out the cheeses for your favorite plant-based alternatives or simply skip them; the soup is still rich and flavorful on its own.

Nutrition Facts

• Calories: Approximately 350 per serving
• Protein: 28g
• Fat: 15g (mostly from olive oil and cheese)
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 8g (naturally from tomatoes and onions)
• Sodium: 700mg (can be lowered by using low-sodium broth)

This recipe balances hearty protein and comforting carbs, with enough fiber and veggies to keep things wholesome. It’s a meal that fills you up without weighing you down, just like those Sunday dinners I remember from my childhood kitchen. Learn more: Hearty and Creamy Crockpot Potato Soup That Warms Your Soul

Print

Steps to Create Your lasagna soup

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. This step always reminds me of Mama Lu’s kitchen, where the scent of onions sizzling was the first sign a meal was on its way.
2. Add the garlic, dried oregano, basil, and red pepper flakes. Stir for about 30 seconds until the herbs release their aroma. Don’t rush this part—letting the spices bloom in the oil deepens the flavor.
3. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain off any excess fat if you prefer, but I like leaving a little for richness—just like Mama Lu’s hands never shied away from a bit of grease.
4. Pour in the crushed tomatoes and broth. Stir everything together and bring to a gentle boil. Lower the heat and let it simmer for 10 minutes to marry the flavors. I often imagine Mama Lu’s pot roast simmering slow and low, and this soup feels just as patient and tender.
5. Add the broken lasagna noodles to the pot. Simmer uncovered for another 10-12 minutes, stirring occasionally to keep the noodles from sticking. You’ll know it’s ready when the noodles are tender but still hold a little bite.
6. Remove the pot from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. The cheese melts into the broth, creating that creamy, comforting finish that’s hard to beat.
7. Ladle the soup into bowls and dollop with ricotta or cottage cheese if using. Sprinkle with fresh basil and a little extra Parmesan. Serve steaming hot, and watch how quickly it disappears—trust me, it goes fast, just like any meal Mama Lu put on the table.

Tips for Making the Best lasagna soup

Cooking without strict measurements was a lesson Mama Lu passed down like a secret handshake. Here are some insights I’ve gathered over the years, marrying that old-school intuition with a bit of modern know-how:

• Don’t rush the browning: Take your time with the ground beef. Browning adds layers of flavor that make this soup sing.
• Fresh herbs elevate the dish: If you have fresh oregano or basil, toss them in near the end for a bright lift. I often pick a few sprigs from my windowsill garden in Portland when I make this.
• Adjust thickness as you like: Add a bit more broth if you want it soupier, or let it simmer a little longer uncovered to thicken up.
• Be mindful of noodles: Since they cook in the broth, keep an eye to avoid overcooking and turning them mushy.
• Spice it up: If you like a kick, a pinch more red pepper flakes or a dash of hot sauce can warm things right up.

Serving Suggestions and Pairings

Lasagna soup is hearty and filling all on its own, but it shines even brighter when paired with a few simple sides and a touch of nostalgia. I’ve found that a warm slice of crusty bread or, better yet, a hunk of Mama Lu’s skillet cornbread, makes the perfect companion. The way that golden cornbread soaks up the tomato broth is a little miracle of comfort.

A crisp green salad with a tangy vinaigrette cuts through the richness and brings a fresh contrast. Or, if you want to lean into tradition, a simple bowl of steamed green beans or sautéed peas reminds me of those summer afternoons shelling peas on the porch while Mama Lu spun tales of her own childhood.

For beverages, a glass of robust red wine or a sparkling water with a squeeze of lemon keeps things light and balanced. When I serve this to friends, I always tell them to linger at the table, just like we did back home, and share stories along with the soup.

Storage and Reheating Tips

One of the best things about lasagna soup is that it keeps well, making it perfect for leftovers or meal prep. I remember how Mama Lu would always make a little extra of everything, knowing that the second meal often tasted even better.

• To store: Cool the soup to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezing: You can freeze the soup, but I recommend cooking the noodles separately when reheating, as they tend to get mushy after freezing.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. If you’ve frozen the noodles separately, add them just before serving.
• Freshen it up: Add a sprinkle of fresh Parmesan or a dollop of ricotta when reheating to revive the flavors and creaminess.

Frequently Asked Questions

What are the main ingredients for lasagna soup?

The main ingredients for lasagna soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make lasagna soup?

The total time to make lasagna soup includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make lasagna soup ahead of time?

Yes, lasagna soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with lasagna soup?

lasagna soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is lasagna soup suitable for special diets?

Depending on the ingredients used, lasagna soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Lasagna soup isn’t just a recipe; it’s a reminder that food is more than fuel. It’s a way to connect—to family, to memories, and to the simple joy of sharing a meal made with heart. From that farmhouse in the Blue Ridge Mountains to my kitchen in Portland, this soup carries the same warmth and togetherness Mama Lu’s cooking always did. So, whether you’re craving a quick weeknight dinner or something that settles you deep into home, this lasagna soup has a place at your table. Remember, the best recipes aren’t just followed—they’re felt, seasoned with love, and passed down one bowl at a time.