If you’re craving the warm, comforting flavors of lasagna but want a faster and simpler alternative, this Lasagna Soup is the perfect solution! Packed with tender pasta, savory ground beef, a rich tomato broth, and creamy cheese toppings, it’s a one-pot meal that’s ready in no time. Ideal for busy weeknights or casual family dinners, this soup delivers all the satisfaction of traditional lasagna with half the effort.
What I love most about this soup is how customizable it is. With its rich tomato broth, tender pasta, savory ground beef, and creamy cheese topping, it captures all the comforting flavors of classic lasagna but with a fraction of the effort. Whether you’re serving it for a weeknight dinner or a cozy family meal, this soup is guaranteed to be a hit.
The best part? It’s a one-pot wonder, which means fewer dishes to clean up! Plus, the ingredients are simple and easy to find, making this recipe as practical as delicious. Ready for a soup to knock your socks off? This easy cheesy Lasagna Soup will hit the spot!
Ingredients
- Dried pasta – Mafalda corta or other small lasagna-style noodles.
- Olive oil – You can also use regular cooking oil.
- Onion – Yellow or white onions.
- Ground beef – 80/20 is fine. There’s no need to use super lean beef.
- Garlic – Minced fresh garlic. Don’t use garlic from the jar; it has less flavor.
- Dried oregano
- Dried basil
- Red pepper flakes – Optional, but a little pinch goes a long way!
- Tomato paste – Freeze your leftover tomato paste for the next recipe. See below for my hack on freezing leftover tomato paste.
- Chicken broth – If you don’t have homemade, use store-bought.
- Beef broth – If you don’t have homemade, use store-bought.
- Canned tomato – Diced.
- Fresh basil – Optional garnish.
Cheese topping:
- Ricotta cheese – Extra smooth, if available.
- Parmesan cheese – Grated. You don’t have to use the fancy cheese.
- Mozzarella cheese – Shredded. Pizza cheese is fine.
- Ground white pepper – Black pepper is also fine.
How to Make Lasagna Soup
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté until softened, about 4 minutes.
- Add the ground beef, garlic, red pepper flakes (if using), dried basil, and oregano. Cook, breaking up the beef with a spoon, until browned, about 3 minutes.
- Stir in the tomato paste and cook for 1-2 minutes, letting it darken slightly to deepen the flavor.
- Pour in the chicken broth, beef broth, diced tomatoes, and 1 cup of water. Stir well, cover, and bring the mixture to a simmer. Uncover and let it cook for about 10 minutes, allowing the flavors to meld.
- Stir in the cooked pasta, chopped fresh basil, and a handful of Parmesan cheese. Simmer for another 2 minutes to let the flavors come together.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan and mozzarella, and a few slices of fresh basil. Serve hot and enjoy!
Step-by-Strep Process
Chef Jenn’s Tips
- Brown the tomato paste in the pot before adding the broths. This simple step adds a rich, caramelized depth to the soup.
- Want a heartier soup? Use slightly less broth or simmer uncovered a bit longer to concentrate the flavors.
- While mafalda corta gives a lasagna-like feel, other short pastas like rotini, penne, or even ditalini are great substitutes.
- Freeze leftover tomato paste by popping it into the 2-tablespoon freezer tray by Souper Cubes!
Recommended
Make It a Meal
Pair this Lasagna Soup with warm, buttery garlic bread or a simple Caesar salad for a complete meal. For a truly indulgent treat, serve it alongside Garlic Bread Grilled Cheese for the ultimate comfort food pairing.
Storage Tips
To prevent the pasta from absorbing too much broth and becoming mushy, store the soup and cooked pasta separately. Let the soup cool to room temperature, then transfer it to an airtight container. Refrigerate both the soup and pasta for up to 3 days. When reheating, warm the soup gently over medium heat, adding a splash of broth or water if it has thickened, and stir in the pasta just before serving.
For longer storage, you can freeze the soup, even with the pasta included, for up to 3 months. Be aware that the texture of the pasta may soften upon thawing. Thaw overnight in the refrigerator and reheat gently, adding liquid if needed.
Lasagna Soup
Ingredients
- 8 ounces dried pasta Mafalda corta or other small lasagna-style noodles
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 pound ground beef
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ⅛ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 3 cups chicken broth low-sodium
- 3 cups beef broth low-sodium
- 15 ounces canned diced tomato
- ½ cup fresh basil chopped; for toppings
Cheese topping:
- ¼ cup ricotta cheese extra smooth, if available
- ¼ cup parmesan cheese
- ¼ cup mozzarella cheese
- ¼ teaspoon ground white pepper black pepper is also fine
Notes
Chef Jenn’s Tips
- Brown the tomato paste in the pot before adding the broths. This simple step adds a rich, caramelized depth to the soup.
- Want a heartier soup? Use slightly less broth or simmer uncovered a bit longer to concentrate the flavors.
- While Mafalda corta gives a lasagna-like feel, other short pastas like rotini, penne, or even ditalini are great substitutes.
- Crank up the spice by adding more red pepper flakes or swapping the ground beef for spicy Italian sausage.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.