Quick Lasagna Soup is like all the best parts of classic lasagna packed into a steaming bowl of warm, comforting soup. It’s full of ground beef, tender noodles, rich tomato sauce, and a creamy cheesy swirl that makes each spoonful feel like a cozy hug. The flavors remind me instantly of a family dinner but come together so much faster than the traditional layered lasagna.
I love making this soup on busy weeknights when I want something hearty but don’t have hours in the kitchen. It’s so satisfying and easy to put together, with layers of flavors building in every bite. I like to stir in extra cheese right before serving to make it even creamier—because who can say no to more cheese?
One of my favorite ways to enjoy Quick Lasagna Soup is with a big slice of crusty bread on the side, perfect for dipping and soaking up all the tasty tomato broth. It’s a dish that feels special enough for company but simple enough to enjoy any day of the week. Every time I make it, I feel like I’m sharing a warm, happy meal with the people I love.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it rich flavor and protein. If you want a lighter option, try ground turkey or chicken. For a vegetarian version, use plant-based crumbles or extra mushrooms for that meaty texture.
Lasagna Noodles: Breaking them into bite-sized pieces works best for easy spooning. If you don’t have lasagna noodles, mafaldine or broken fettuccine will work. Just watch the cooking time as thinner pasta cooks faster.
Ricotta Cheese: Adds creaminess and a mild, fresh taste. If you’re avoiding dairy, try a dollop of coconut yogurt or cashew cream to keep that creamy feel.
Spinach: Fresh leaves wilt quickly in the hot soup and add color and nutrients. You can swap with kale or Swiss chard if you prefer a sturdier green.
How Can I Keep the Pasta from Getting Mushy in the Soup?
Pasta can quickly become mushy if it sits too long in the soup. Here are some tips to keep the texture just right:
- Cook the pasta directly in the soup but add it towards the end of cooking to avoid over-softening.
- Stir occasionally when pasta is cooking to prevent sticking.
- If possible, cook the pasta separately and add it to individual bowls before ladling soup on top—this keeps pasta firmer for leftovers.
Personally, I like to slightly undercook the pasta in the soup, so it finishes cooking while it sits in the bowl. This little trick helps maintain the perfect bite!
Equipment You’ll Need
- Large pot or Dutch oven – great for browning meat and simmering the soup all in one pot.
- Wooden spoon – helps you stir the soup gently without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh basil with ease.
- Measuring cups and spoons – keep your flavor balanced by measuring broth and spices accurately.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more flavorful base.
- Add chopped mushrooms when sautéing the onion for an earthy, meaty twist.
- Stir in some crushed red pepper flakes to give the soup a little heat.
- Use fresh zucchini ribbons instead of spinach for a crunchy, fresh texture.
Quick Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups (950ml) beef broth
- 1 (28 oz/796g) can crushed tomatoes
- 1 (14 oz/400g) can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
For the Pasta and Greens:
- 6 oz (170g) broken lasagna noodles or mafaldine pasta
- 2 cups fresh spinach leaves
For the Cheesy Finish:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, for garnish
Other:
- Olive oil, for cooking
How Much Time Will You Need?
This tasty Quick Lasagna Soup takes about 30 minutes from start to finish — including prep and cooking time. You’ll brown the beef, simmer the broth and tomatoes, cook noodles right in the pot, then add spinach and cheese for a creamy, hearty finish. Perfect for a speedy weeknight meal!
Step-by-Step Instructions:
1. Cook the Meat and Aromatics:
Heat a large pot or Dutch oven over medium heat with a splash of olive oil. Add ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and onions are soft, about 5-7 minutes. Drain excess fat if needed. Add garlic and cook for 1 more minute until fragrant.
2. Create the Soup Base:
Pour in the beef broth, crushed tomatoes, and diced tomatoes with their juice. Stir in dried oregano, basil, thyme, salt, and pepper. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 10 minutes to blend the flavors.
3. Cook the Pasta and Add Greens:
Add the broken lasagna noodles to the pot. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender. Then stir in the fresh spinach leaves, cooking just until wilted, about 1-2 minutes.
4. Finish With Cheese and Serve:
Remove from heat and stir in grated Parmesan cheese until nicely melted. Ladle the soup into bowls and add a big dollop of ricotta cheese right in the center. Garnish with fresh basil leaves and extra Parmesan if you like. Add black pepper to taste.
5. Enjoy!
Serve immediately with crusty bread for dipping, and enjoy a quick, comforting meal that’s full of classic lasagna flavors in soup form.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it first for even cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave, then drain any excess liquid before browning.
Can I Make Quick Lasagna Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Just keep the noodles separate and add them when reheating to prevent them from becoming mushy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup and stir gently until heated through.
Can I Substitute the Ricotta Cheese?
Yes! If you prefer, you can use cottage cheese, mascarpone, or even a dairy-free cream cheese alternative for that creamy finish. Just add it at serving time for the best texture.
