Lasagna is pure comfort layers of pasta, hearty meat sauce, and melty cheese that make you feel instantly at home. But on busy nights, all that layering, baking, and waiting can feel impossible. That’s when lasagna soup comes in. It has all the flavors you love tender lasagna noodles, savory ground beef, sweet onions, and plenty of garlic simmered in a tomato-rich broth made from chicken stock, petite diced tomatoes, crushed tomatoes, and tomato paste. Seasoned with basil, oregano, rosemary, and thyme, this cozy bowl finishes with mozzarella for stretch, parmesan for depth, and ricotta for creamy indulgence. In this guide, we’ll explore what’s in lasagna soup, how to make it from scratch, clever tips for using leftover lasagna, and the best sides to pair with it. If you love Italian-inspired soups, my Ravioli Soup is another weeknight favorite, and our Soup Recipes Collection is full of comforting ideas.
Table of Contents
The Story & Intro – Why This Lasagna Soup Matters
A winter night that called for comfort
The first time I made lasagna soup, it wasn’t part of the plan. I had a pound of lean ground beef, a yellow onion, garlic cloves, cans of diced and crushed tomatoes, tomato paste, chicken broth, and a handful of dried basil, oregano, rosemary, and thyme. I even had fresh parsley and lasagna noodles waiting. My plan was a baked lasagna, but after a long day, the thought of layering noodles, sauce, and cheese felt like climbing a hill in the rain. Outside, the wind rattled the windows, and all I wanted was one big pot of something hearty and quick.
I drizzled olive oil into my favorite soup pot, browned the beef until sizzling, then added onions and garlic, letting them soften into a sweet, savory base. Broth, tomatoes, and herbs followed, filling the kitchen with that warm, familiar scent like when I make Marry Me Chicken Soup on a chilly day.
All the lasagna flavor, none of the fuss
While the lasagna soup simmered, I broke the noodles into bite-sized pieces and cooked them until tender. A final sprinkle of chopped parsley brought a fresh note, but the real magic came at the end: a generous dollop of mozzarella, parmesan, and ricotta melted into the broth, creating silky ribbons of cheese in every bite. It was all the flavor of lasagna without the wait or the pile of dishes. If this kind of easy comfort cooking is your style, you might also enjoy my Hearty Cheddar Garlic Herb Potato Soup or our Comfort Food Recipes for more family favorites.
What’s in Lasagna Soup – The Heart of the Recipe
Core Ingredients for Flavor
The beauty of lasagna soup is that it takes the beloved parts of a traditional lasagna and brings them together in one hearty pot. Lean ground beef lays the foundation, while onions and garlic build a sweet, savory base. Chicken broth gives the soup depth, and a trio of diced tomatoes, crushed tomatoes, and tomato paste creates layers of tangy richness. Basil, oregano, rosemary, and thyme infuse the broth with classic Italian comfort.
The pasta element comes from broken lasagna noodles, which soak up the broth while staying perfectly spoon-friendly. And of course, cheese plays a starring role mozzarella melts into stretchy ribbons, parmesan adds salty bite, and ricotta delivers a creamy finish. This flavor combination is every bit as satisfying as my Creamy Chicken Tortilla Soup on a cold evening.
Variations and Easy Upgrades
You can swap the beef for Italian sausage, ground turkey, or even a plant-based protein. Vegetables like zucchini, spinach, or mushrooms fit right in and add freshness. For a little heat, sprinkle in red pepper flakes, or for deeper richness, stir in a splash of red wine a technique I also use in my Creamy Beef Pasta for bolder flavor.
If you plan to store leftovers, keep the pasta separate until serving so it doesn’t over-soak and lose texture. That way, your lasagna soup will taste just as good on day two as it does right off the stove.
Turning Leftover Lasagna into Soup
From Casserole Dish to Cozy Bowl
If you’ve got leftover lasagna, you’re already halfway to a steaming pot of lasagna soup. The method is quick: cut or break the lasagna into chunky pieces, add them to a pot with chicken broth and diced tomatoes, then simmer over medium heat until the pasta softens and the flavors mingle. Since lasagna tends to thicken as it sits, you may need an extra splash of broth to loosen the texture.
What makes this work so well is that lasagna already contains all the flavor layers—savory meat, tomato sauce, pasta, and cheese so the soup is simply a more relaxed, spoonable version. I use a similar reinvention approach when turning my Bacon Cheeseburger Casserole into a cheesy skillet pasta the next day.
Tips for the Best Results
Simmer gently so the pasta doesn’t break down and lose its bite. Taste the broth as it warms sometimes leftovers need a pinch more basil, oregano, or even a little parmesan to refresh the flavor. If you want to stretch the meal further, stir in extra vegetables like spinach, zucchini, or mushrooms near the end of cooking. This is a trick I often use in my Ravioli Soup to boost both flavor and nutrition without overpowering the original dish.
Serving Lasagna Soup – The Perfect Pairings
Classic Companions for Comfort
A steaming bowl of lasagna soup is already a full meal in itself, but pairing it with the right sides can take the experience to the next level. Start with warm, buttery garlic bread or a crusty Italian loaf perfect for soaking up every drop of that rich tomato broth. A crisp green salad dressed with a tangy Italian vinaigrette offers a refreshing counterpoint to the soup’s creamy, cheesy depth. If you want to elevate the spread, add a small antipasto platter with marinated olives, roasted peppers, and thin slices of salami or prosciutto. These extras turn a casual pot of soup into an inviting Italian-inspired dinner, just like I love to serve with recipes from our Comfort Food Recipes collection.
Making It a Complete Meal
You can easily make lasagna soup the star of a multi-course dinner. Serve it as a first course, followed by a lighter pasta dish or roasted vegetables. Stuffed mushrooms and bruschetta work beautifully as starters they’re flavorful but won’t overpower the soup. For an even cozier evening, I sometimes serve lasagna soup alongside another rich, warming bowl like my Marry Me Chicken Soup the creamy chicken contrasts perfectly with the tomato-based depth.
For drinks, a medium-bodied red wine like Sangiovese or Chianti enhances the soup’s Italian herbs, while a sparkling water with lemon keeps things light. And if you want to finish on a sweet note, a small serving of tiramisu or cannoli ties the whole Italian theme together without feeling too heavy.
FAQs
What’s in lasagna soup?
Lasagna soup is made with ground beef, onions, garlic, chicken broth, diced and crushed tomatoes, tomato paste, Italian herbs, lasagna noodles, and a mix of mozzarella, parmesan, and ricotta cheese. These ingredients come together to create all the flavors of traditional lasagna in a warm, spoonable form.
Can I turn leftover lasagna into soup?
Yes! Simply cut the leftover lasagna into chunks and simmer it with chicken broth and diced tomatoes until heated through. Add more herbs or cheese if needed, and adjust the thickness with extra broth.
What do you eat with lasagna soup?
Garlic bread, crusty Italian loaf, or a crisp green salad make perfect companions. You can also serve it with antipasto, bruschetta, or roasted vegetables to round out the meal.
Where did lasagna soup come from?
Lasagna soup is a modern, home-cooking twist inspired by traditional Italian lasagna. It’s not tied to one specific region of Italy but is popular in American kitchens for its speed and comfort factor.
Conclusion
There’s a reason lasagna soup has earned a permanent spot in my kitchen rotation it’s the perfect blend of comfort and convenience. In one pot, you get the savory depth of browned ground beef, the sweetness of onions and garlic, the brightness of tomatoes, and the unmistakable aroma of Italian herbs. Add tender lasagna noodles and a generous topping of melty mozzarella, parmesan, and creamy ricotta, and you’ve got a meal that feels like it’s been simmering for hours, even if it only took you under an hour from start to finish.
What I love most is its flexibility. You can keep it classic, swap in different proteins, add seasonal vegetables, or even turn last night’s baked lasagna into a brand-new dish with just a few tweaks. It’s forgiving, adaptable, and always delicious qualities that make it as welcome on a busy weeknight as it is for a relaxed weekend dinner.
Pair it with crusty garlic bread and a fresh salad for a simple spread, or go big with antipasto, roasted vegetables, and a dessert like tiramisu to create a full Italian-inspired feast. However you serve it, lasagna soup is one of those recipes that invites people to linger at the table, going back for just one more spoonful.
In the end, it’s more than just soup it’s a way to bring the warmth of a classic family favorite to your bowl in less time, with fewer dishes, but all the same love.
📌 Follow me on Pinterest to pin this chocolate chip cookie recipe and get more comforting, creative dishes every week.
Lasagna Soup
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Medium mixing bowl
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (1 3/4 cups)
- 5 cloves garlic, minced
- 4 1/2 cups low-sodium chicken broth, plus more to thin as needed
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 2 1/2 tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite-size pieces (6.5 oz)
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 1/2 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
- 2 tbsp chopped fresh parsley, plus more for garnish
Instructions
- Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat and set beef aside.
- In the same pot, add the remaining tablespoon olive oil. Stir in diced onion and cook for 3 minutes, then add garlic and cook for another 30 seconds until fragrant.
- Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, and the cooked beef. Season with salt and pepper. Bring to a boil, then reduce to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a medium bowl, combine mozzarella, parmesan, and ricotta. Mix until evenly blended.
- Stir cooked noodles and fresh parsley into the soup. If needed, thin with more broth to desired consistency.
- Ladle soup into bowls, top with a dollop of the cheese mixture, and sprinkle with extra parsley. Stir cheese into the hot soup so it melts before eating.