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Best Lasagna Soup Recipe
Ben Carraoli

Best Lasagna Soup Recipe

I have to tell you, making this lasagna soup was one of the most comforting cooking experiences I’ve had. The rich flavors of classic lasagna in a cozy, warm bowl are simply irresistible. I love how it’s hearty, cheesy, and perfect for a weeknight dinner without all the layers of traditional lasagna.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – I like using 80/20 for rich flavor.
  • 1 small onion diced – adds a natural sweetness; sauté until translucent.
  • 3 cloves garlic minced – fresh garlic always tastes better than pre-minced.
  • 1 teaspoon Italian seasoning – a perfect blend of herbs for depth.
  • 1/4 teaspoon red pepper flakes – optional for a subtle kick.
  • 1 28 oz can crushed tomatoes – provides a rich, tangy base.
  • 4 cups chicken or beef broth – homemade broth is ideal but store-bought works too.
  • 8 oz lasagna noodles broken into pieces – I prefer using traditional noodles over instant to avoid mushiness.
  • 1/2 cup heavy cream – adds creaminess and balances acidity.
  • 1 cup ricotta cheese – use fresh for the best texture.
  • 1 cup shredded mozzarella – freshly grated melts beautifully.
  • 1/4 cup grated Parmesan cheese – adds a sharp nutty flavor.
  • Salt and pepper – adjust to taste.
  • Fresh basil chopped – for garnish and freshness.

Method
 

  1. Start by chopping your onions, garlic, and basil. Break the lasagna noodles into bite-sized pieces. Having everything prepped makes cooking smooth and stress-free.
  2. In a large pot, brown the ground beef over medium heat. Add onions, garlic, Italian seasoning, and red pepper flakes, cooking until fragrant. This step builds a flavorful base for your soup.
  3. Pour in crushed tomatoes and broth. Stir to combine and bring to a gentle simmer. The simmering helps meld all the flavors together beautifully.
  4. Add the broken lasagna noodles to the simmering soup. Cook until tender but not mushy, usually about 10 minutes. Stir occasionally to prevent sticking.
  5. Reduce heat and stir in heavy cream. Add ricotta, mozzarella, and Parmesan cheese, mixing gently until melted and creamy. This creates the signature lasagna flavor in soup form.
  6. Taste and adjust with salt and pepper. Serve with fresh chopped basil on top for a fresh, aromatic finish.

Notes

  • I always use fresh garlic and herbs for more vibrant flavor.
  • Browning the meat thoroughly gives a deeper, richer taste.
  • Don’t overcook the noodles; they continue to soften in the soup after serving.
  • I like to let the soup sit for 10 minutes before serving—it allows the flavors to blend beautifully.