Lasagna Soup is a 30-minute, best creamy one-pot comfort in a bowl.

Lasagna Soup is my weeknight savior, a dish I return to after long days in the kitchen. I’m a chef behind Cook by Co, and this recipe grew from a belief that comfort food should be doable in a single pot without sacrificing depth. On busy nights, I want something that feels special, tastes like a hug, and comes together quickly. This version delivers the full lasagna experience—creamy ricotta, melted mozzarella, savory beef, and oregano-kissed tomatoes—without layering or oven time. It reheats beautifully and travels well for meal prep. Welcome to a cozy, weeknight ritual that earns a smile with every spoonful. It fits my schedule, and it can fit yours, too.

Table of Contents

what make this Lasagna Soup special

Lasagna Soup is my weeknight magic, I know.
I reach for it when the calendar is crowded and hunger hits.
One pot, big flavor, and a hug in a bowl.

Why this recipe fits a busy schedule

Time matters on busy nights, I know.
One pot does it all, from browning to simmering.
That means fewer dishes, faster dinners, and happier evenings.

A creamy, comforting twist on classic flavors

Creamy ricotta and melted mozzarella finish the bowl with luxury.
Tomatoes stay bright, beef stays hearty, and herbs whisper Italian warmth, I smile.
It’s the familiar lasagna vibe, without hours in the oven.

Ingredients

I pull together these ingredients for Lasagna Soup, a cozy bowl that comes together fast. Each item plays a small but important part in the big, comforting flavor.

• 1 lb ground beef — lean for a lighter finish, or turkey for a lighter version.
• 1 tbsp olive oil — helps browning and adds subtle fruity notes.
• 1 small onion, diced — sweetness and aroma.
• 3 cloves garlic, minced — bold, fragrant depth.
• 1 tsp Italian seasoning — a quick herb boost without measuring a bunch of spices.
• 1/2 tsp dried basil — brightness and a touch of sweetness.
• 1/2 tsp black pepper — gentle warmth.
• Salt, to taste — essential seasoning for depth.
• 1 can (28 oz) crushed tomatoes — tomato richness and body.
• 4 cups beef broth — a savory, cozy base.
• 8 lasagna noodles, broken into pieces — the signature texture without layering.
• 1/2 cup ricotta cheese — creamy dollop that lightens the soup.
• 1 cup shredded mozzarella cheese — melts into gooey goodness.
• 1/4 cup grated Parmesan cheese — sharp finish that echoes lasagna.
• Fresh parsley or basil, for garnish — a pop of color and fresh aroma.

Optional substitutions and sourcing tips

• Crushed red pepper flakes for a gentle kick.
• Lean ground beef or ground turkey for a lighter version.
• Dairy-free option: skip ricotta and mozzarella or use dairy-free cheeses.
• Gluten-free or whole-wheat lasagna noodles for dietary needs.

Exact quantities are at the bottom of the article and available for printing.

How to Make Lasagna Soup

This Lasagna Soup comes together in one pot and in about 30 minutes. I love browning beef until deeply flavorful, then building the broth. Let me walk you through simple steps that yield creamy, crowd-pleasing bowls.

Step 1: Brown the beef

First, brown the beef in a hot pot until deeply caramelized. This builds flavor that shines even before the broth joins in. Drain the fat and keep a tidy mise en place ready.

Step 2: Sauté onion and garlic

Next, add onion and garlic and cook until softened. They soften quickly, releasing sweet aromas that say Italian comfort. Stir often to avoid sticking, then move to Step 3.

Step 3: Season and add tomatoes and broth

Then season with Italian seasoning, dried basil, pepper, and salt. Pour in crushed tomatoes and beef broth to release rich flavors. Bring to a simmer and prepare the noodles.

Step 4: Break noodles and simmer

Next, break lasagna noodles into pieces and add them. Simmer until tender, about 10 to 12 minutes. Stir gently to keep pieces from sticking.

Step 5: Melt cheese and finish

Finally, melt half the mozzarella and Parmesan into the soup. Stir in ricotta topping just before serving. Ladle into bowls and finish with fresh herbs.

Tips for Success

• Prep mise en place before you start: chop onion, garlic, and herbs.
• Brown the beef well; it builds flavor.
• Break noodles into pieces so they cook evenly.
• Add spices gradually and taste; adjust salt at the end.
• Keep simmer gentle; a bubble keeps flavors cozy.
• Finish with cheese off the heat; mozzarella and Parmesan melt beautifully.
• Taste again after adding herbs; a splash of parsley elevates.
• Use lean beef or turkey for a lighter version.

Equipment Needed

• Heavy-bottomed pot (6–8 qt) or Dutch oven.
• Large skillet (optional) for browning in batches.
• Wooden spoon or heatproof spatula.
• Chef’s knife and cutting board.
• Measuring cups and spoons.
• Ladle for serving and portioning.
• Tongs and grater for cheese.
• Oven mitts or pot holders.

Variations

• Dairy-free Lasagna Soup: skip the ricotta and mozzarella. Swap in dairy-free cheeses and use vegetable broth.
• Vegetarian Lasagna Soup: omit beef, add sautéed mushrooms and spinach. Use vegetable broth for a full flavor.
• Gluten-free Lasagna Soup: use gluten-free lasagna noodles. Corn-based or gluten-free brands work great.
• Spicy Lasagna Soup: add crushed red pepper flakes for heat. Or drop in a diced jalapeño for bright kick.
• Protein boost in Lasagna Soup: add Italian sausage or ground turkey. Brown with the beef for richer flavor.
• Greens finish: stir in chopped kale or spinach at the end for color and nutrition.
• Creamier finish: swirl in extra ricotta or a spoon of cream cheese before serving.

Why You’ll Love This Lasagna Soup

Lasagna Soup is my weeknight shield. When time is tight, I reach for its cozy, one-pot magic. I love how it delivers the full lasagna experience—creamy ricotta, melted mozzarella, and bold Italian flavors—in just 30 minutes. It tastes like a hug, without the oven fuss.

Plus, it’s easy on the budget and perfect for meal prep. I can batch bowls, freeze extras, and still serve a comforting, crowd-pleasing dinner tonight.

Serving Suggestions

Serving Lasagna Soup feels like a ritual I love sharing.

• Ladle into warm bowls and dollop ricotta with chopped parsley.
• Serve with crusty bread or garlic knots to soak up sauce.
• Pair a light red wine or sparkling water for balance.
• Garnish with extra basil for color and fresh aroma.

Make-Ahead and Meal-Prep Ideas for Lasagna Soup

Lasagna Soup shines as a make-ahead hero for busy days. It stays cozy and creamy after a night in the fridge. Here’s how I plan ahead without losing flavor.

• Make-ahead sauce base: Brown beef with onion and garlic, then stir in crushed tomatoes, broth, and spices. Cool completely and refrigerate 1–2 days or freeze up to 3 months. Reheat gently, then simmer with broken noodles for 10–12 minutes and finish with cheese at serving.
• Store noodles separately: Break lasagna noodles into pieces and cook them just until barely al dente. Cool and store in a bag or container; add to the pot with the simmering soup at serving time to avoid sogginess.
• Pre-portion dairy and herbs: Keep ricotta, shredded mozzarella, and grated Parmesan in separate containers. Chop parsley or basil ahead of time for bright garnish bursts.
• Freeze in meal-sized portions: Freeze the sauce base in labeled portions. Thaw overnight in the fridge, then reheat and add noodles and cheese right before serving.
• Reheating tips: Reheat on the stove over medium heat, adding a splash of broth if needed. Stir in cheese at the end for a creamy finish.
• Slow cooker option: Brown beef first, then simmer with sauce base in a slow cooker on low for 4–6 hours, finishing with pasta and cheese when ready to serve.

With these strategies, Lasagna Soup becomes a true meal-prep powerhouse, ready to cozy up weeknights in minutes.

FAQs

What makes Lasagna Soup different from traditional lasagna?

Lasagna Soup captures the lasagna vibe in a spoon-friendly bowl without layering or oven time. I love how beef, crushed tomatoes, and creamy cheese mingle for a familiar, cozy bite in minutes. It’s lasagna you can sip, with broken noodles soaking in a rich, comforting broth. You still get ricotta dollops and melted mozzarella on top for that signature finish.

Can I make Lasagna Soup ahead or freeze it?

Yes. I often prepare the base sauce ahead, then reheat and finish with noodles and cheese just before serving. Leftovers freeze well if you store the sauce base and noodles separately, then reheat and add cheese at the end. Reheating on the stove with a splash of broth keeps the texture creamy and the flavors bright, making weeknights easier.

Is a dairy-free or vegetarian version possible?

Absolutely. For dairy-free, skip ricotta and mozzarella or swap in dairy-free cheeses, and use vegetable broth if you prefer. For a vegetarian spin, omit beef and add sautéed mushrooms and spinach, boosting herbs and garlic for depth. The result stays cozy and satisfying with Italian flavors intact and a creamy finish from dairy-free options.

How can I tailor Lasagna Soup for kids or picky eaters?

Keep the base mellow with a gentle tomato profile and mild herbs, then melt plenty of cheese on top. Break noodles into small pieces so little spoons can scoop easily, and offer a dab of ricotta for those who like it. If heat shows up, let each person add crushed red pepper at the table. Serve with crusty bread for dipping fun.

Final Thoughts

Making Lasagna Soup feels like tucking a busy day into a cozy corner. I pour a bowl and hear the week’s worries melt away, one savory spoonful at a time. The creamy ricotta, the melted mozzarella, the warm tomato edge—it’s the comfort I crave after a long meeting or delivery run. This recipe reminds me that good food can be fast, comforting, and budget-friendly without skimping on heart. I love how leftovers taste even better, a small victory for a busy home cook. If you try it, you’ll see why Lasagna Soup becomes a weekly hug in a pot tonight.

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