Easy Lasagna Soup

Introduction: Why This Lasagna Soup Works

A bowl of lasagna, reinvented.

• This version captures the warming tomato-and-cheese harmony you expect from a classic layered lasagna, but in a spoonable, weeknight-ready form.
• The textures—brothy, saucy, tender pasta, and creamy cheese—play against each other so every spoonful feels indulgent yet approachable.
• It’s the sort of recipe I reach for when I want the emotional heft of comfort food without the time or fuss of assembling and baking sheets of pasta.

What makes it sing:

• A bold tomato base that’s balanced enough to carry the dairy without being cloying.
• Layers of melted cheese folded into the hot broth for a silky mouthfeel.
• Short cooking time that keeps pasta tender and components bright.

As a food writer and home cook, I love recipes that trade ceremony for comfort without sacrificing flavor. This soup does exactly that: it keeps the emotional DNA of lasagna intact while being forgiving at the stove. Expect bubbling warmth, melty ribbons of cheese, and the kind of savory depth that benefits from a little simmer and a good scrape of the pot before serving. The rest of the article walks through the ingredient list, step-by-step instructions, smart prep and equipment notes, and small technique adjustments that let you elevate this bowl into something you’d happily serve to friends. Whether you want to speed it up on a busy night or nurse a slow-simmered pot on a chilly weekend, this recipe is flexible, reliable, and deeply satisfying.

Ingredients

Full ingredient list (structured):

• Ground beef (80% lean) — 1 lb (450 g)
• Olive oil — 1 tbsp (15 ml)
• Yellow onion, chopped — 1 medium
• Garlic, minced — 3 cloves
• Tomato sauce — 24 oz (680 g)
• Crushed tomatoes — 14 oz (400 g)
• Beef broth — 4 cups (960 ml)
• Lasagna noodles, broken into pieces — 6 sheets
• Ricotta cheese — 1 cup (240 g)
• Mozzarella, shredded — 1 1/2 cups (150 g)
• Parmesan, grated — 1/2 cup (50 g)
• Dried basil — 1 tsp
• Dried oregano — 1 tsp
• Salt and black pepper — to taste

Notes on the ingredients:

• If you prefer a leaner profile, choose a slightly leaner ground protein, but remember that a little fat adds flavor and mouthfeel to the broth.
• For the cheeses, fresh-shredded and freshly grated versions melt and integrate more smoothly than pre-shredded bagged cheeses that can contain anti-caking agents.
• Use a good-quality canned tomato base—there’s no long sauce reduction here, so the tomatoes should carry bright flavor on their own.

These ingredients form the backbone of the recipe and are listed exactly so you can shop and prep efficiently before you begin cooking.

Gathering Ingredients (shopping and selection tips)

Smart shopping sets the tone for the pot.

Before you start, spend a moment collecting quality components and small comforts that make a big difference at the end. Look for bright, well-sealed canned items and check expiration dates on dairy. Choose a protein that feels fresh to the eye and smell. When you select dried pasta, intact sheets that snap cleanly will break into neat pieces and cook evenly. For cheeses, avoid heavily processed bags if you can—freshly shredded and freshly grated options create creamier, silkier textures when folded into hot liquid. Small things like a tight jar of dried herbs and a stable carton of broth will prevent off-flavors and keep the soup tasting bright.

When you get home, organize components in a practical staging area: dairy in one corner of the fridge, cans and pantry staples together, and prep items near your cutting board. This kind of mise en place reduces stress once the pot is hot and prevents the common frantic rummage for a missing jar or tool. Finally, if you like to personalize, think about what sort of finishing touches you prefer—something acidic, something green, or something crunchy—and have those on hand so the final assembly is seamless.

This guidance focuses on selection and staging rather than exact measures so you can approach the stovetop with confidence and a calm workflow.

Equipment, prep and mise en place

Tools that make the process effortless.

A comfortable, uncomplicated pot and a reliable stirring implement are the unsung heroes of any soup that combines pasta, protein, and cheese. Choose a pot with a wide base so broken noodles have space to swim and soften evenly, and ensure the lid fits snugly if you plan to control simmering. A wooden spoon or sturdy silicone spatula helps break up protein without scratching, and a heatproof ladle makes serving neat. For prep, a sharp chef’s knife and a stable cutting board will keep your onion and any quick garnishes tidy and uniform.

Mise en place matters here: have your dairy measured and at hand, cheeses shredded or grated, and pasta broken into pieces in a bowl so you can add it without stopping to tear sheets mid-simmer. Keep spices measured and within reach so you can season progressively and taste as you go. If you like to finish with a final dusting of aged cheese, have a grater ready to produce fresh texture and aromatics at the table.

Finally, consider a heavy-bottomed pot if you want sustained gentle heat and less risk of localized scorching. The right equipment reduces friction at the stove and lets you focus on textures and tasting rather than juggling pans.

Instructions

Step-by-step cooking instructions (structured):

1. Heat the olive oil in a large pot over medium heat.
2. Cook the onion until translucent, about 4 minutes.
3. Add the garlic and cook for 30 seconds more, stirring to wake the aromatics.
4. Brown the ground beef, breaking it up with a spoon until no longer pink.
5. Add the tomato sauce, crushed tomatoes, and beef broth, stirring to combine and bring the pot together.
6. Season with dried basil, dried oregano, salt, and pepper to taste, then bring the soup to a simmer.
7. Add the broken lasagna noodles and cook until tender, about 10 minutes.
8. Stir in ricotta and half the mozzarella until the soup becomes creamy and cohesive.
9. Serve topped with the remaining mozzarella and grated Parmesan, finishing with a grind of black pepper.
10. Enjoy hot, ideally with crusty bread or a side salad.

Timing and visual cues:

• Look for softened, translucent onions and aromatic garlic as cues before adding protein.
• When browning the protein, aim for little caramelized bits—those browned edges add savory depth.
• The noodles are done when they’re tender through but still hold subtle texture; they’ll soften a touch more after you fold in the cheeses.

Follow these steps in order to achieve the balanced texture and flavor that define this soup.

Cooking Process (what to watch for at the stove)

Reading the pot: texture, aroma, and timing.

At the heart of this recipe is a dynamic moment when sauce, stock, pasta, and dairy meet. Instead of treating the stove time as a countdown, pay attention to sensory cues that tell you when to move: watch for a sauce that bubbles with steady, gentle motion rather than a furious boil; listen for the soft click of simmering rather than a hard roar; and breathe in—the aroma should settle from bright tomato to a deeper, toasted note as the components integrate.

When the noodles go in, they start as opaque little crescents and gradually become more translucent at the edges; this translucence and a tender bite are your best indicators of doneness. As cheeses fold into the pot, they should melt into ribbons and create a slightly thickened, silky broth rather than forming large clumps. If the texture tightens too much, a splash of extra broth or a dash of hot water loosens the soup and restores a spoonable body. Conversely, if the soup feels watery, a short, uncovered simmer will concentrate flavors and help the cheese cling to pasta.

This phase is also when you can fine-tune seasoning—taste and adjust with small increments to build balance rather than overpower. Keep the action gentle and steady, and your pot will reward you with layers of integrated flavor and a luxurious, spoonable texture.

Finishing Touches, Serving and Pairings

Finishing is where the bowl becomes memorable.

Right after the cheeses melt into the hot soup, take a moment to consider final contrasts. A small brightener—an acid element, a snip of fresh herbs, or a swipe of something piquant—can lift the base and prevent dairy from feeling heavy. A final grind of fresh pepper adds aromatic bite, while grated aged hard cheese contributes savory salt and texture. If you like textural contrast, a crunchy accompaniment alongside the bowl provides an enjoyable counterpoint to the silky broth.

For pairing, think simply: a chunk of crusty bread to mop up the broth, or a crisp green salad with a sharp vinaigrette to offset the soup’s richness. If you’re serving a crowd, offer condiments at the table so guests can button up their bowls to taste—extra grated hard cheese, a drizzle of oil, or an herb garnish all invite personalization. Serve hot while the cheeses are glossy and the broth still steamy; the soup evolves as it sits, so timing matters if you want the cheese to remain molten rather than congealed.

These finishing moves are quick but powerful—small gestures that transform a good bowl into one that people remember.

Variations, Add-ins and Make-Ahead Tips

Ways to adapt without losing the soul of the dish.

This recipe is built around a comforting framework and responds well to thoughtful swaps. If you want to change the protein profile, choose a plant-forward substitute or a different ground option; the cooking approach remains the same. To introduce more vegetables, add sturdy greens early or delicate leaves at the very end so they wilt gently without overwhelming the pot. If you prefer a different spice direction, a pinch of heat or a smoky note can broaden the flavor range while maintaining the comforting tomato-cheese backbone.

For make-ahead planning, you can prepare the base through the simmer stage, cool it quickly, and refrigerate; when ready to serve, bring it back to a gentle simmer and add the pasta and dairy right before serving so textures remain fresh. If you need to freeze, remove dairy before freezing and add fresh cheese when reheating—this preserves creaminess. Small technique tips: stagger the pasta addition if you intend to reheat portions later, and consider slightly undercooking the pasta in the first cook so it doesn’t become overly soft on reheating.

These adjustments let you tailor the recipe to preferences and schedules while keeping its comforting character intact.

FAQs

Common questions answered.

• How should I store leftovers?
  Cool quickly and refrigerate in a shallow, airtight container. The texture will tighten as it chills; gently reheat with a splash of hot liquid for the best mouthfeel.
• Can I make this vegetarian?
  Yes—swap the protein for a plant-based alternative or extra hearty vegetables and use a savory vegetable stock to maintain depth.
• Is it freezer-friendly?
  You can freeze the soup without added fresh dairy to prevent textural changes. Reheat slowly and fold in fresh cheese at the end.
• How do I avoid overcooked pasta when reheating?
  Undercook the pasta slightly on the first cook, or add fresh cooked pasta at serve time for stored bases to preserve texture.
• Can I prep elements ahead to speed up weeknight cooking?
  Yes—pre-chop aromatics, brown the protein ahead, and measure spices; assemble and finish on the stove in under 20 minutes when you’re ready to eat.

These answers reflect practical, testable approaches I use in my kitchen to keep this soup flavorful, texturally balanced, and easy to prepare on both busy weekdays and relaxed weekends.