I started making this easy lasagna soup on nights when I wanted all the cozy, cheesy flavors of lasagna without the time and layers. It’s a saucy, bowl-friendly riff on a classic that comes together in under an hour and feels like a hug in a pot. If you enjoy simple, family-friendly weeknight soups, this one hits the same notes as an easy one-pot taco soup recipe in convenience and comfort.
Why you’ll love this dish
This lasagna soup is quick, budget-friendly, and crowd-pleasing. Browned ground beef and a rich tomato base give you the deep savory flavor of lasagna without standing over a layered casserole. It’s especially perfect for weeknight dinners, casual dinner parties, or when you want comfort food that reheats well. The recipe is also flexible — easy to stretch, swap ingredients for dietary needs, and finish with fresh toppings so each bowl feels personalized.
Step-by-step overview
You’ll brown the beef and sweat the onion for a flavorful base. Tomato paste and canned tomatoes build a thick, tangy broth. Add broth and seasonings, simmer to marry flavors, then drop in uncooked bowtie pasta to cook right in the soup. Finish each bowl with a dollop of ricotta and a sprinkle of shredded mozzarella for that classic lasagna finish.
What you’ll need
- 1 to 2 tablespoons olive oil
- 1 pound ground beef (or ground turkey/plant-based crumbles)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1/3 cup tomato paste
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 to 2 cups water (add as needed for consistency)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt, plus more to taste
- Black pepper, freshly ground
- 8 ounces bowtie pasta (farfalle), uncooked — swap for penne, rigatoni, or gluten-free pasta as needed
- 1/2 cup ricotta cheese, for serving (substitute plain Greek yogurt or cottage cheese)
- 2 ounces mozzarella cheese, shredded, for serving (use low-moisture or dairy-free shreds)
Notes: Use low-sodium broth if you want more control over salt. If making vegetarian, omit the beef and start by sautéing the onion in oil, then add a cup of cooked lentils or a can of drained beans for protein.
Step-by-step instructions
- Heat 1 to 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook until nicely browned, breaking it into pieces with a spoon. Transfer the beef to a bowl with a slotted spoon and leave the drippings in the pot.
- Add the diced onion to the pot and sauté in the drippings until softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
- Stir in the undrained diced tomatoes, tomato sauce, and tomato paste. Let the mixture simmer 4 to 5 minutes, scraping up browned bits from the bottom of the pot.
- Pour in the chicken broth and 1 cup of water. Return the reserved browned beef to the pot. Stir in Italian seasoning, sea salt, and freshly ground black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer 15 to 20 minutes.
- Add the uncooked bowtie pasta to the simmering soup and cook uncovered according to package directions, about 8 to 10 minutes, until al dente. Taste and adjust salt and pepper as needed.
- Ladle hot soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Serve immediately.
How to plate and pair
Serve the soup in wide bowls so the ricotta and mozzarella can melt into the broth. A drizzle of extra-virgin olive oil and a few torn basil leaves lift the flavor. Pair it with a crisp green salad or crusty garlic bread. For a lighter side, try roasted vegetables or the vegetables from easy vegetable soup to round out the meal. For drinks, iced tea or sparkling water with lemon keeps things refreshing.
Storage and reheating tips
Cool leftover soup within two hours and refrigerate in an airtight container for 3 to 4 days. Pasta will continue to soften as it sits; when reheating, add 1/4 to 1/2 cup water or broth per serving and warm gently on the stove until steaming. To freeze, cool fully and pack without ricotta and shredded mozzarella. Freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove, then add fresh cheeses just before serving. Always reheat to piping hot throughout (165°F) for safety.
Helpful cooking tips
- Brown the meat well for deeper flavor. The fond on the pot adds richness when deglazed with the tomatoes and broth.
- Don’t over-salt early. Tomatoes and broth can concentrate during simmering. Taste at the end and adjust.
- Use uncooked pasta so it finishes in the soup and absorbs flavor. Add extra water if you prefer a brothier bowl.
- If the soup thickens too much after resting, thin with hot water or broth when reheating.
- For a creamier finish, stir a spoonful of ricotta into each bowl rather than only topping — it melts into the soup beautifully.
Creative twists
- Vegetarian: Swap beef for 1 can drained chickpeas plus 1 cup cooked lentils or a plant-based crumble. Use vegetable broth.
- Cheesy bake: Spoon soup into oven-safe bowls, top with extra mozzarella, and broil until bubbly for a lasagna-like gratin.
- Greens and veggies: Stir in a couple of handfuls of baby spinach or chopped kale in the last 2 minutes of cooking.
- Different cheeses: Swap ricotta for mascarpone for a silkier texture, or add grated Parmesan for a savory finish.
- Spiced-up: Add red pepper flakes, smoked paprika, or chopped roasted red peppers for more warmth and complexity.
Common questions
Can I make this lasagna soup vegetarian?
Yes. Omit the ground beef and use vegetable broth. Add protein with cooked lentils, a can of drained beans, or plant-based crumbles. Increase the tomato paste slightly for richness and add a splash of soy sauce or a teaspoon of miso for umami if desired.
How long does leftover lasagna soup keep in the fridge?
Store in an airtight container for 3 to 4 days. Because the pasta absorbs liquid over time, you may need to thin the soup with broth or hot water when reheating.
Can I freeze lasagna soup?
You can freeze the soup for up to 3 months. Cool it completely and freeze without ricotta and shredded mozzarella. Thaw overnight in the fridge and reheat on the stove, stirring in fresh cheeses before serving.
Can I use a different pasta or cook the pasta separately?
Yes. Short shapes like penne, small shells, or rigatoni work fine. If you prefer firmer pasta or want leftovers with less sogginess, cook the pasta separately and add it to bowls when serving.
Lasagna Soup
Ingredients
Method
- Heat 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook until nicely browned, breaking it into pieces with a spoon. Transfer to a bowl with a slotted spoon and leave the drippings in the pot.
- Add the diced onion to the pot and sauté in the drippings until softened and translucent, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Stir in the undrained diced tomatoes, tomato sauce, and tomato paste. Let the mixture simmer for 4 to 5 minutes, scraping up browned bits from the bottom of the pot.
- Pour in the chicken broth and 1 cup of water, then return the reserved browned beef to the pot.
- Stir in Italian seasoning, sea salt, and freshly ground black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 20 minutes.
- Add the uncooked bowtie pasta to the simmering soup and cook uncovered according to package directions, about 8 to 10 minutes, until al dente.
- Taste and adjust salt and pepper as needed.
- Ladle hot soup into bowls and top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella.
- Serve immediately.
