Easy Lasagna Soup Dinner

This easy lasagna soup delivers all the cozy flavors of classic lasagna without the fuss of layering or baking. By skipping the ricotta and blending everything into a single pot, you get a lighter meal that still feels hearty enough for weeknight comfort. It comes together quickly and is loaded with familiar Italian spices, melty cheese, and tender pasta.

When I first made this soup on a chilly evening after work, my whole family was instantly hooked. Now it is on our regular rotation whenever I need something easy but special.

Gather Your Ingredients

• Ground beef: Look for beef with moderate fat for the best flavor and tender texture or swap for ground turkey
• Medium onion: Choose a firm onion with no soft spots for sweetness and depth
• Garlic cloves: Fresh garlic is key for rich aroma and character, mince for even cooking
• Pasta or spaghetti sauce: Quality jarred sauce brings most of the flavor so pick one you love
• Diced tomatoes: Go for canned tomatoes with no extra additives for a fresh tomato kick
• Tomato paste: Intensifies the base and helps create a thick hearty broth
• Dried basil: Dried basil offers a sweet herbal note, fresh can be used if you have it
• Dried oregano: Essential for that classic Italian essence
• Dried parsley: Adds brightness and a hint of freshness
• Bay leaf: One bay leaf infuses a gentle savory note, remember to remove before serving
• Chicken stock: Use low sodium stock for more control over saltiness
• Lasagna noodles: Broken pieces mimic the pasta layers in traditional lasagna
• Heavy cream: Gives the soup a velvety texture and a touch of richness
• Shredded mozzarella cheese: Melts right into the broth making every bite creamy and satisfying

How to Make It

Brown the Meat and Aromatics:

Start by placing a large pot or Dutch oven over medium heat and add the ground beef. Let it brown thoroughly, stirring occasionally for about 5 to 7 minutes until most of the liquid has evaporated and the meat is no longer pink. Drain off any extra grease for a lighter soup base.

Build the Flavor Base:

Add diced onion and minced garlic right into the meat. Cook over medium-low heat for about 4 to 5 minutes, stirring often until the onions look translucent and smell sweet. This step creates a flavorful base that will carry through the whole dish.

Add Tomatoes and Seasonings:

Pour in the pasta sauce, diced tomatoes and tomato paste. Add dried basil, oregano, parsley, and the bay leaf. Stir everything to combine well. The tomato paste should fully dissolve, which helps to intensify the color and taste.

Simmer with Stock:

Slowly pour in chicken stock, starting with four cups and bring the mixture to a boil. Once it is bubbling, add the broken pieces of lasagna noodles and turn down the heat to a gentle simmer. Let it bubble away for 15 to 20 minutes, stirring now and then so the pasta does not stick and the soup thickens.

Finish with Cream and Cheese:

When the noodles are just tender, stir in the heavy cream and shredded mozzarella cheese. Allow everything to simmer together for another two to three minutes until the cheese melts into the soup and the broth turns creamy. Be sure to taste and adjust for seasoning.

Remove the Bay Leaf and Serve:

Before serving always take out the bay leaf. This soup is best ladled into big bowls and eaten hot with a sprinkle of extra cheese if you like.

My favorite part of this recipe is the way the mozzarella melts into the broth bringing every spoonful together into cheesy comfort. I remember my kids asking why the soup had noodles in it and now they each try to scoop up as much pasta as possible with every bite.

Flavor Boosters

Store leftover lasagna soup in airtight containers in the fridge for up to three days. The noodles may continue to absorb liquid and thicken the soup so you can add a splash of water or chicken stock when reheating on the stove or in the microwave. For longer storage let the soup cool completely and freeze in individual portions for up to two months. Thaw in the fridge overnight and gently reheat.

Serving Suggestions

This soup pairs perfectly with crusty garlic bread or a fresh leafy green salad on the side. If you want to elevate it for company add a dollop of pesto or a swirl of extra cream before serving. Sprinkle more cheese over each bowl for true lasagna indulgence and serve hot for the best comfort food experience.

Creative Twists

If you need a vegetarian version try chopped mushrooms or cooked lentils instead of ground beef. You can make the soup gluten free by using gluten free pasta. Switch the mozzarella for Parmesan or provolone for a slightly different flavor twist. If you like more veggies stir in chopped spinach, zucchini or shredded carrot for a boost of nutrition and color.

Whether you are making it for potlucks or weekday dinners, this lasagna soup checks all the comfort boxes. Keep it in your meal rotation for a soul-warming meal the whole family will love.

Common Questions About This Recipe

→ Can I use another type of pasta instead of lasagna noodles?

Yes, feel free to substitute any short pasta like rotini or broken spaghetti for similar results.

→ How can I make this dish vegetarian?

Replace ground beef with lentils or mushrooms for a hearty vegetarian alternative that still delivers plenty of flavor.

→ Can I prepare this meal ahead of time?

Absolutely. Prepare in advance and store in the fridge; add a splash of broth when reheating as the noodles may absorb liquid.

→ What cheese works best for topping?

Mozzarella melts beautifully, but Parmesan or Romano offer a stronger, nutty flavor for a delicious finish.

→ How can I thicken or thin the soup?

Adjust broth levels for preferred consistency—use less stock for a thicker stew or add more for a soupier texture.