A Cozy Twist on a Classic Italian Favorite
Lasagna Soup is one of those recipes that feels like a warm hug, especially on busy evenings when you crave comfort but don’t want to layer noodles and wait an hour for the oven. I remember the first time I made this—I was craving lasagna, short on time, and honestly not in the mood to wash a stack of baking dishes. This soup delivered everything I wanted: rich tomato flavor, tender pasta, savory meat, and that creamy, cheesy finish that makes lasagna so irresistible.
As it simmers, the kitchen fills with the familiar smell of garlic, tomato, and herbs. You’ll recognize it instantly. It’s cozy, hearty, and deeply satisfying, yet surprisingly simple to make.
Ingredients You’ll Need for Lasagna Soup
This recipe uses everyday ingredients, nothing complicated, and plenty of flexibility if you like to adjust things to your taste.
Ingredients:
- 250 g lasagna sheets, broken into pieces
- 300 g ground beef or chicken
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 2 cups chicken or beef broth
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp chili flakes (optional)
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Building the Flavor Base
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook it slowly until it becomes soft and slightly translucent. This step sets the foundation, so don’t rush it. Once the onion smells sweet and mellow, add the minced garlic and cook for about 30 seconds. You’ll notice the aroma immediately—this is when things start to feel real.
Add the ground meat to the pot and break it up with a spoon. Let it cook until browned and fully cooked through. I like to let it sit untouched for a minute or two before stirring so it develops a bit of color. Season lightly with salt and pepper at this stage.
Turning It into Lasagna Soup
Once the meat is cooked, stir in the tomato sauce, crushed tomatoes, broth, paprika, Italian seasoning, and chili flakes if you’re using them. Give everything a good stir and bring it to a gentle simmer. Let it cook for about 10 minutes so the flavors can come together. The soup should look rich and slightly thick at this point.
Now add the broken lasagna sheets directly into the pot. Stir well to make sure they don’t stick together. Let the soup simmer until the pasta is tender, usually about 8–10 minutes. Stir occasionally and keep an eye on the liquid level—the pasta will absorb some of it as it cooks.
Making It Creamy and Cheesy
Once the pasta is cooked, lower the heat and stir in the heavy cream and grated Parmesan cheese. This is my favorite part. The soup instantly turns creamy and luxurious, almost like a deconstructed lasagna in spoonable form. Let it simmer gently for another 2–3 minutes until everything is silky and well combined.
Taste and adjust seasoning if needed. Sometimes I add a pinch more pepper or Parmesan, depending on my mood.
Serving and Storage Tips
Serve the Lasagna Soup hot, topped with extra Parmesan and a sprinkle of fresh basil or parsley if you have it. A slice of crusty bread on the side is perfect for soaking up every last drop.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep in mind that the pasta will continue to absorb liquid, so when reheating, add a splash of broth or water to loosen it up. I actually think it tastes even better the next day.
Easy Variations to Try
This soup is very forgiving. You can swap the ground beef for chicken or even turkey. For a vegetarian version, skip the meat and add mushrooms or zucchini instead. If you want a richer, more traditional lasagna vibe, a spoonful of ricotta added to each bowl before serving is incredible.
You can also play with the spice level—leave out the chili flakes for a milder soup or add more if you like a bit of heat.
Nutrition Notes
Lasagna Soup is hearty and filling, thanks to the protein from the meat and cheese and the carbs from the pasta. Using chicken instead of beef lightens it slightly, and you can reduce the cream if you prefer a less rich version. It’s comfort food, but one that fits nicely into a balanced meal when paired with a simple salad.
Lasagna Soup Questions Answered
Can I use a different type of pasta?
Yes, any short pasta like mafaldine, bow ties, or broken fettuccine works well if you don’t have lasagna sheets.
Why is my soup too thick?
The pasta absorbs liquid as it sits. Just add more broth when reheating until you reach your desired consistency.
Can I freeze Lasagna Soup?
It’s best enjoyed fresh or refrigerated. Freezing can change the texture of the pasta and cream, but it’s still doable if needed.
Can I make it dairy-free?
You can skip the cream and cheese or use dairy-free alternatives. The soup will still be flavorful, just less creamy.
This Lasagna Soup has become one of those recipes I come back to again and again. It’s comforting, practical, and full of familiar flavors—everything you want in a homemade meal without the extra effort.
