Easy Lasagna Soup Recipe – Quick & Comforting Family Favorite That Tastes Like a Hug in a Bowl

Skip the hour-long casserole commitment and still get all the cheesy, saucy glory of lasagna. This soup punches above its weight: minimal prep, big flavor, and zero fussy layers. If you can brown meat and boil noodles, you can nail this.

It’s a weeknight hero that feels weekend-fancy, and yes, the kids will ask for seconds. Want a bowl that tastes like nonna’s kitchen without spending your whole evening there? Here’s your playbook.

Why This Recipe Works

This soup takes the core elements of classic lasagna—meaty tomato sauce, tender noodles, creamy ricotta—and turns them into a fast, one-pot format.

You get deep, simmered flavor in under 40 minutes thanks to broth, canned tomatoes, and a few strategic seasonings. Breaking the noodles instead of layering them means less mess and more spoonable comfort. And the ricotta-parmesan topping melts into the soup like a cheat-code béchamel.

Simple inputs, ridiculous payoff.

What Goes Into This Recipe – Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot, casings removed) or ground beef
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken or beef broth
• 8–10 lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup heavy cream or half-and-half (optional but lush)
• 1 cup shredded mozzarella
• For the ricotta topping: 1 cup whole-milk ricotta, 1/3 cup grated Parmesan, 2 tablespoons chopped fresh parsley, pinch of salt and pepper
• To finish: Fresh basil or parsley, extra Parmesan, drizzle of olive oil

Let’s Get Cooking – Instructions

1. Brown the meat: Heat olive oil in a large pot over medium-high. Add sausage (or beef). Cook, breaking into crumbles, until browned and no longer pink, 5–7 minutes.

   Spoon off excess fat if needed.

2. Aromatics time: Add onion and a pinch of salt. Cook until translucent, 3–4 minutes. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes; cook 1 minute until fragrant and slightly darkened.

   That’s flavor development, FYI.

3. Build the base: Pour in crushed tomatoes and broth. Add bay leaf. Bring to a boil, then reduce to a lively simmer.
4. Noodles in: Stir in broken lasagna noodles.

   Simmer 10–12 minutes, stirring occasionally so they don’t stick, until al dente. Season with salt and pepper.

5. Creamy upgrade: Remove bay leaf. Stir in heavy cream (if using) and mozzarella until melty.

   Taste and adjust salt/pepper. If soup feels too thick, splash in more broth.

6. Ricotta topping: In a bowl, mix ricotta, Parmesan, parsley, salt, and pepper. It’s your “cheesy dollop” that makes the soup feel like legit lasagna.
7. Serve: Ladle soup into bowls.

   Top each with a generous spoon of ricotta mixture, extra Parmesan, and fresh basil. Add a tiny drizzle of olive oil if you’re feeling fancy. Done.

Storage Tips

• Fridge: Store soup (without ricotta topping) in an airtight container for 3–4 days.

  Keep ricotta mixture separate.

• Noodle strategy: If you expect leftovers, cook noodles separately and add per serving. This prevents soggy noodles and keeps texture on point.
• Freezer: Freeze soup without noodles and dairy up to 3 months. Thaw overnight, reheat gently, and add freshly cooked noodles and ricotta topping when serving.
• Reheat: Warm on the stovetop over medium, adding a splash of broth to loosen.

Health Benefits

This bowl delivers protein from the sausage/beef, lycopene from tomatoes (linked to heart health), and calcium from cheeses.

Using low-sodium broth and leaning on herbs gives you big flavor without oversalting. Swap in whole-wheat noodles for extra fiber and steadier energy. Want it lighter?

Use turkey sausage and skim ricotta; you still get comfort with fewer calories. Balance is the goal—not sadness soup.

Common Mistakes to Avoid

• Overcooking the noodles: They’ll keep softening in hot broth. Stop at al dente.

  Better slightly firm now than mush later.

• Skipping the tomato paste “toast” step: That minute of cooking builds a richer, borderline-caramelized base. Don’t rush it.
• Adding dairy too early: Boiling after adding cream can cause curdling. Stir in at the end over low heat.
• Under-seasoning: Taste twice—after simmering and after adding cheese.

  Cheese adds salt; adjust accordingly.

• One-pot leftovers with noodles: If you store noodles in the soup, expect swelling. IMO, keep them separate for best texture.

Variations You Can Try

• Vegetarian: Use plant-based sausage or skip meat and add mushrooms, zucchini, and spinach. Swap broth for vegetable stock.
• White lasagna vibe: Add sautéed mushrooms, leeks, and a splash more cream.

  Finish with a hint of nutmeg and extra Parmesan.

• Tuscan twist: Stir in chopped sun-dried tomatoes and a handful of spinach at the end. Finish with lemon zest for brightness.
• Spicy arrabbiata: Use hot Italian sausage, double the red pepper flakes, and finish with chili oil. For those who like to sweat a little.
• Gluten-free: Use gluten-free lasagna noodles or short GF pasta.

  Keep an eye on cook times—GF pasta can turn quickly.

• High-protein lean: Turkey sausage, part-skim ricotta, and whole-wheat pasta. Still tastes like a cheat meal without the regret.

FAQ

Can I use a different pasta shape instead of lasagna noodles?

Absolutely. Mafalda (mini lasagna), campanelle, or even rotini work great.

Just adjust the cook time based on the package.

How do I prevent the noodles from getting soggy in leftovers?

Cook noodles separately and add them to each bowl before serving. For stored soup, reheat the broth base and drop in fresh-cooked pasta. Crisis averted.

What if I don’t have ricotta?

Mix cottage cheese with a splash of cream and Parmesan, then blend or mash until smooth.

It’s surprisingly close and adds great creaminess.

Can I make this in a slow cooker?

Yes. Brown meat and aromatics first on the stovetop, then transfer to the slow cooker with tomatoes, broth, and seasonings. Cook on Low 4–6 hours.

Add noodles for the last 20–30 minutes, then finish with cream and cheese.

Is this kid-friendly?

Totally. Use mild sausage, skip red pepper flakes, and let them sprinkle their own cheese. They’ll think it’s pizza’s cozy cousin.

Can I make it dairy-free?

Use olive oil instead of cream, skip mozzarella, and top with a dollop of dairy-free ricotta or cashew cream.

Nutritional yeast adds a cheesy note.

How do I thicken the soup if it’s too brothy?

Simmer uncovered for a few extra minutes, or stir in a handful of mozzarella. You can also mash a few noodles against the pot to release starch.

What wine pairs well with lasagna soup?

A medium-bodied red like Sangiovese, Chianti, or Montepulciano. If you’re team white, go with Pinot Grigio to cut through the richness.

In Conclusion

This Easy Lasagna Soup Recipe is the shortcut that doesn’t taste like a shortcut—rich, cheesy, and ridiculously comforting.

You get layers of flavor without layering anything, and cleanup won’t ruin your night. Keep the ricotta topping ready in the fridge and you’ve got a repeatable, weeknight-friendly win. One pot, 40 minutes, everyone happy.

That’s how dinner should feel.