Turn Your Favorite Lasagna Into a Hearty Weeknight Soup With This Easy One Pot Recipe

Italians know how to make good comfort food, and one I’ve always loved is lasagna. But sometimes, I crave all that cheesy, saucy goodness in a quicker, cozier form. That’s when I learned about lasagna soup—the classic layers of pasta, hearty meat sauce and melty cheese, but served in a warm bowl to slurp up. It’s the perfect way to enjoy the dish without all the layering and baking. And with chilly nights ahead, you’ll want something rich and satisfying fast, or under an hour. So why not add a little Italian magic to your weeknight soup game? Here’s how to make lasagna soup.

What is lasagna soup?

Lasagna soup is a deconstructed, soup version of traditional lasagna, where all the key elements of the beloved dish—pasta, meaty tomato sauce and cheese blend—are combined into a one-pot meal. Instead of layering noodles, sauce and cheese, everything turns into a flavorful broth, making it quicker to prepare and perfect for quick dinners.

The soup usually features bite-sized pieces of lasagna noodles, ground beef or sausage, a tomato-based broth with herbs and spices and a generous amount of cheese, usually mozzarella or ricotta, for that gooey finish.

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Tips for perfecting your lasagna soup

Making traditional lasagna might take more than one attempt to perfect, but not when you’re making it into soup. I’ve got some helpful tips for success that will make your bowl all the more comforting.

1. Use a flavorful base

The secret to a rich lasagna soup lies in the base. A combination of beef or chicken broth and marina sauce creates a savory, tomatoey foundation. If you have extra time, canned crushed tomatoes amps up the freshness. Don’t forget to season generously with Italian herbs like basil, oregano and garlic to mimic the traditional lasagna flavors. If you like a bit of heat, a dash of red pepper flakes adds a nice kick.

2. Get creative with cheese

One of the best parts of lasagna is, of course, the cheese. For lasagna soup, a combination of mozzarella, ricotta and parmesan works beautifully. Stir a spoonful of ricotta into each bowl just before serving for a creamy, indulgent finish, then sprinkle with shredded mozzarella and parmesan for that gooey, stringy bite in every spoonful.

3. Customize your meat

While ground beef or Italian sausage are classic choices for lasagna soup, you can easily switch things up depending on your preference. Ground turkey or chicken can lighten the dish, or you could go meatless with sautéed mushrooms and spinach for a vegetarian option. The flexibility makes this dish easy to tailor to different tastes (you can even swap out lasagna noodles!)

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One pot lasagna soup recipe

I always use this tasty recipe from Tastes Better From Scratch , which uses both ground beef and Italian sausage, as well as three types of cheese. Why not go big on flavor, right? Aside from also being a great leftover lunch, you can make this dish ahead of time—just don’t add in the noodles until you cook it.

Ingredients:

• ½ lb. lean ground beef
• ½ lb. ground Italian sausage
• Salt and freshly ground black pepper
• 1 yellow onion, chopped
• 1 Tbs. olive oil
• 3 cloves garlic, minced
• 2 Tbs. tomato paste
• 3 cups (24 oz.) marina sauce
• ¼ tsp. red pepper flakes, optional
• 2 Tbs. fresh parsley or 2 tsp. dried parsley flakes
• ½ tsp. dried oregano leaves
• 1 tsp. dried basil

Directions:

• Total Time: 50 minutes
• Yield: 7 servings

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Then, drain grease and remove meat from the pot.
2. In the same pot, heat olive oil over medium heat. Toss in diced onion and sauté for about five minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
3. Stir in tomato paste, marinara sauce, spices and broth. Return meat to pot.
4. Bring to a boil, then add lasagna noodles (broken into quarters) to the pot and reduce heat to medium-low. Cook, stirring occasionally, until the noodles are tender. Add spinach, if using.
5. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
6. Ladle the hot soup into bowls, and dollop the cheese mixture on top. Garnish with fresh basil

Storage and reheating lasagna soup

Just like traditional lasagna, this soup can easily be stored in an airtight container in the fridge for up to three days. However, to prevent the pasta from becoming too soft, it’s best to store the soup and noodles separately if possible.

When ready to eat, reheat the soup on the stovetop or in the microwave, then stir in the noodles and cheese just before serving. If the soup has thickened too much, add a little extra broth or water to bring it back to a better consistency.

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