Quick Lasagna Soup is a wonderful twist on classic lasagna that you can make in a flash! It’s packed with all the flavors you love—rich tomato sauce, ground meat, tender noodles, and melty cheese—all blended into a comforting bowl. This soup gives you all the cozy, hearty goodness of lasagna without the long baking time.
I love making this soup when I want something warm and satisfying but don’t have hours to spend in the kitchen. It’s like getting a hug in a bowl, with every spoonful giving you that perfect mix of noodles and cheesy, meaty sauce. Plus, it’s easy to adjust—add more veggies if you want, or use whatever cheese you have on hand.
My favorite way to serve it is with a sprinkle of fresh basil or a little extra parmesan on top, alongside some crusty bread for dipping. It’s a great meal for busy weeknights or anytime you want something cozy and filling, fast. I’m pretty sure this soup will become your go-to when lasagna cravings hit but time is short!
Key Ingredients & Substitutions
Ground beef or Italian sausage: These give the soup its rich, meaty flavor. If you want a lighter option, try ground turkey or plant-based crumbles. For a spicier twist, Italian sausage adds extra seasoning.
Lasagna noodles: These bring the classic pasta texture. You can swap them for broken spaghetti or penne if you don’t have lasagna noodles handy. Just keep an eye on cooking time, as thinner pasta cooks faster.
Ricotta and mozzarella cheese: Ricotta adds creaminess when dolloped on top, while mozzarella melts into the soup. Cottage cheese can work as a ricotta substitute, and shredded provolone or fontina can replace mozzarella.
Spinach or kale: These greens add freshness and color. Feel free to use whatever leafy greens you have, like Swiss chard or even frozen spinach—just add it at the end to wilt.
How Do I Cook the Pasta So It’s Perfect in the Soup?
Cooking pasta in soup can be tricky; it can get mushy if overcooked or clump together. Here’s how I keep it just right:
- Add broken lasagna noodles once the soup is simmering—not too early.
- Stir often to stop noodles sticking to each other or the pot.
- Cook just until tender, about 8-10 minutes, checking texture a bit early.
- If you want to avoid soggy noodles later, cook noodles separately and add to each bowl when serving.
Following these tips will keep your lasagna soup comforting with noodles that hold their shape nicely.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon – great for stirring the soup and breaking up the ground meat without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and fresh herbs quickly and safely.
- Cutting board – provides a safe, easy-to-clean surface for prepping your ingredients.
- Ladle – makes serving the soup into bowls easy without spills.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter soup that’s still tasty and filling.
- Add chopped mushrooms or bell peppers for extra veggie flavor and texture.
- Swap spinach for kale or arugula to change up the greens and add a different mild bitterness.
- Mix in Italian seasoning or a pinch of smoked paprika for a deeper, smokier flavor.
Quick Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 1 (24-ounce) jar marinara or spaghetti sauce
- 4 cups beef or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 6 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach or chopped kale
- Salt and freshly ground black pepper, to taste
For Serving:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you can have a delicious, hearty soup ready in about 30 minutes total.
Step-by-Step Instructions:
1. Cook the Meat and Veggies:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3 minutes. Add the ground beef or Italian sausage, breaking it apart with a spoon, and cook until browned and done, about 5-7 minutes. Drain any excess fat.
2. Add Seasonings and Liquids:
Stir in the minced garlic, oregano, basil, and red pepper flakes if using. Let cook for about 1 minute until fragrant. Pour in the marinara sauce, broth, and diced tomatoes with their juice. Stir everything together and bring to a boil. Then reduce the heat to a simmer.
3. Cook the Pasta and Greens:
Add the broken lasagna noodles to the simmering soup. Cook, stirring occasionally, until the noodles are tender, about 8-10 minutes. Stir in the fresh spinach or kale and cook until wilted, about 2 minutes. Season with salt and freshly ground black pepper to taste.
4. Serve and Enjoy:
Ladle the soup into bowls. Add a dollop of ricotta cheese in the center of each. Sprinkle shredded mozzarella and grated Parmesan over the top. Garnish with fresh basil leaves and a twist of black pepper. Serve hot, optionally alongside crusty bread.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain frozen spinach well before adding it to the soup. Add it a little earlier in the cooking process since it’s already cooked.
How Can I Make This Soup Vegetarian?
Simply omit the meat and use vegetable broth instead of beef or chicken broth. You can add extra veggies like mushrooms, zucchini, or lentils for heartiness.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding noodles and greens, then refrigerate. When ready to eat, reheat gently and add pasta and greens, cooking until tender.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you’ve already added noodles, the pasta may absorb liquid, so add a splash of broth or water when reheating to loosen the soup.
