Quick Lasagna Soup is like all the best parts of lasagna in a cozy, bubbling bowl. It’s packed with pasta, ground meat, tomatoes, and gooey cheese, giving you that classic lasagna flavor without the long wait. The soup is thick and hearty, with little layers of pasta and melted cheese that feel like a warm hug on a chilly day.
I love making this soup when I want something comforting but don’t want to spend ages in the kitchen. It comes together fast and still tastes like you’ve been simmering it all day. One of my favorite tricks is to use no-boil noodles or even broken spaghetti pieces to save time and keep things super simple.
We usually eat this soup with a big sprinkle of parmesan on top and a crusty piece of bread on the side to soak up all that delicious sauce. It’s perfect for family dinners or when friends drop by unexpectedly, because everyone always asks for seconds. For me, it’s the perfect way to enjoy the flavors of lasagna, even on busy nights.
Key Ingredients & Substitutions for Quick Lasagna Soup
Ground beef or Italian sausage: Ground beef gives a rich flavor, but Italian sausage adds extra spices. For a lighter option, try ground turkey or chicken. Vegetarian? Use lentils or plant-based crumbles.
Lasagna noodles: Broken lasagna noodles bring that familiar chewy texture. If you can’t find them, rigatoni or mafalda pasta works well, or any short pasta. No-boil noodles save time since they cook directly in the soup.
Spinach or baby kale: These greens add freshness and color. Baby kale has a bit more bite, but both wilt nicely in the hot soup. You can swap in Swiss chard or even frozen spinach if needed.
Cheeses (ricotta, mozzarella, Parmesan): Ricotta adds creaminess, mozzarella brings melty cheese pull, and Parmesan adds sharpness. For dairy-free, use plant-based cheeses or omit them and add a splash of coconut milk for creaminess.
How Can I Keep the Pasta from Getting Mushy in the Soup?
Overcooked pasta can make the soup mushy quickly. Here’s how to avoid that:
- Add pasta towards the end of cooking—just 8-10 minutes before serving.
- Keep the soup at a gentle simmer, not a rolling boil, to protect noodles.
- If making ahead, cook pasta separately and add it to each bowl when serving.
- Stir occasionally to prevent noodles from sticking together.
Following these tips keeps your lasagna noodles tender but firm, keeping your soup delicious and perfectly textured!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and simmering soup evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp knife – to chop onions, garlic, and greens easily.
- Cutting board – keeps your workspace clean and organized.
- Measuring cups and spoons – for accurate ingredient amounts.
- Ladle – for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add chopped mushrooms with the onions for extra earthiness and texture.
- Stir in fresh basil or oregano instead of dried Italian seasoning for a brighter herb flavor.
- Mix in a handful of cooked beans (like cannellini) to boost protein and fiber.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups (1.4 liters) beef broth or chicken broth
- 1 can (28 oz/796 ml) crushed tomatoes
- 1 can (15 oz/425 g) diced tomatoes
- 1 tablespoon tomato paste
- 8 oz (225 g) broken lasagna noodles (or rigatoni, or any short pasta like mafalda)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- 3 cups fresh spinach or baby kale, roughly chopped
Cheeses and Garnish:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious soup comes together quickly! You’ll spend about 10 minutes prepping, around 25-30 minutes cooking, so plan for roughly 35-40 minutes from start to finish. Perfect for a comforting weeknight meal without the wait.
Step-by-Step Instructions:
1. Brown the Meat:
Heat a splash of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or sausage. Cook it, breaking it up with a spoon, until fully browned, about 5-7 minutes. Drain any extra fat if needed.
2. Soften the Onion and Garlic:
Add the chopped onion to the browned meat and cook until soft, about 3-4 minutes. Stir in the minced garlic and let it cook for another 30 seconds until fragrant.
3. Add Tomato Paste:
Stir in the tomato paste and cook for one full minute to bring out its rich flavor.
4. Mix in Tomatoes and Broth:
Pour in the crushed and diced tomatoes with their juices, the broth, dried Italian seasoning, red pepper flakes (if you like a bit of heat), and season with salt and pepper. Stir everything together and bring it to a simmer.
5. Cook the Pasta:
Add the broken lasagna noodles to the simmering soup. Cook uncovered, stirring occasionally, until the noodles are tender, about 8-10 minutes.
6. Add Greens:
When the pasta is almost done, stir in the fresh spinach or baby kale. Cook until wilted, about 1-2 minutes.
7. Add the Cheeses:
Turn off the heat. Stir in ricotta, mozzarella, and Parmesan cheese until melted and creamy. Taste and adjust salt and pepper if needed.
8. Serve and Garnish:
Ladle the soup into bowls. Top with an extra dollop of ricotta or grated Parmesan and a pinch of black pepper. Garnish each bowl with fresh basil leaves for a bright finish.
9. Enjoy:
Serve the soup hot with crusty or garlic bread on the side for dipping. This hearty, cheesy soup is sure to satisfy!
Can I Use Frozen Ground Meat for This Soup?
Yes, you can! Just be sure to fully thaw the meat in the fridge overnight before cooking to ensure it browns evenly and cooks through safely.
Can I Make Quick Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding the pasta and greens, then refrigerate. When ready to eat, reheat gently and add pasta separately to avoid mushiness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if the soup has thickened too much.
Can I Substitute Different Greens for Spinach?
Yes! Baby kale, Swiss chard, or even arugula work great. Just add them near the end of cooking so they wilt but keep their color and texture.
