Quick Lasagna Soup brings all the cozy, comforting flavors of classic lasagna in a warm, hearty bowl. It’s packed with ground beef, tomatoes, cheesy goodness, and tender noodles that remind me of those cheesy layers we all love but in a super easy soup form.
I love making this soup when I want that lasagna taste without all the time and fuss of layering noodles and baking. It’s one of those recipes that feels like a hug in a bowl, perfect for busy nights when I want something filling but fast. Plus, the cheesy, tomato-based broth makes everyone at the table smile.
My favorite way to serve it is topped with extra shredded cheese and a sprinkle of fresh basil or parsley. Pair it with some crusty bread, and it feels like a complete meal that’s perfect for sharing. This soup always brings back those warm, family dinner vibes that I treasure.
Key Ingredients & Substitutions
Ground beef: This gives the soup its hearty, meaty flavor. If you prefer, swap it for ground turkey or plant-based crumbles for a lighter or vegetarian option.
Crushed tomatoes: These create the rich tomato base. Canned diced tomatoes or tomato sauce work in a pinch, but crushed tomatoes offer the best texture.
Pasta: Mafaldine or broken lasagna noodles add that classic ruffled edge, but any short pasta like rotini or penne works great here.
Ricotta cheese: This adds creaminess and balances the acidity of the tomatoes. For a dairy-free version, try silken tofu or a vegan ricotta.
Fresh spinach: It brings color and a mild bite. You can substitute with kale or swiss chard if you like a stronger green flavor.
How Do You Prevent Pasta from Getting Too Soft in the Soup?
Getting the pasta just right in soup can be tricky. Here’s how I keep it tender but not mushy:
- Add the pasta towards the end of cooking and watch the time on the package. Usually 8-10 minutes is perfect.
- Stir often to prevent noodles from sticking to each other or the pot.
- If you need to store leftovers, cook the pasta separately and add it to servings when reheating to avoid it overcooking in the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or spatula – helps you stir without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Knife and cutting board – for chopping onions, garlic, and fresh spinach easily.
- Ladle – great for serving the soup nicely into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add extra spice and flavor.
- Try adding mushrooms or bell peppers for more veggie texture and nutrition.
- Use kale instead of spinach for a heartier green that holds up well in soup.
- Stir in shredded mozzarella cheese at serving for an extra cheesy finish.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 8 ounces mafaldine or broken lasagna noodles (or any short pasta like rotini or penne)
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes of prep time and around 25 minutes of cooking, making it a quick and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onion is soft and translucent, about 5 to 7 minutes. If there’s extra fat, drain it off.
2. Add Flavorings
Stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if you like a bit of heat), salt, and pepper. Cook for about 1 minute until fragrant.
3. Add Tomatoes and Broth
Pour in the crushed tomatoes and beef broth. Stir well to combine. Bring the mixture to a boil, then turn the heat down and let it simmer gently for 10 minutes so the flavors can blend beautifully.
4. Cook the Pasta and Spinach
Add the pasta to the pot and cook according to the package directions until just tender (about 8-10 minutes). Give the soup an occasional stir to prevent the pasta from sticking. A few minutes before the pasta is done, stir in the chopped spinach and cook until wilted.
5. Finish and Serve
Remove the pot from heat. Spoon ricotta cheese into the soup — you can swirl it gently or add dollops to each bowl—it melts slightly from the heat, adding creamy richness. Ladle the soup into bowls, then sprinkle with grated Parmesan cheese and fresh basil leaves for a fresh pop of flavor. Serve hot, perhaps with some crusty bread on the side.
Enjoy your warm, comforting bowl of quick lasagna soup, bursting with all the flavors of your favorite classic Italian dish!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup, and stir it in a few minutes before the pasta finishes cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to cooking the pasta, then cool and refrigerate. When ready to serve, reheat gently and cook the pasta fresh to avoid mushy noodles.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try dolloping sour cream or plain Greek yogurt for creaminess. For a dairy-free option, silken tofu blended with a little lemon juice works well.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
