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Lasagna Soup

Ditch the Sunday lasagna marathon for a quick and equally comforting alternative—Lasagna Soup. This recipe is your culinary pivot, preserving the essence of the classic in a more manageable form, tailor-made for busy weekdays.

Imagine layers of flavor, pasta, and richness coalescing in a comforting bowl of soup, paying homage to the revered tradition of lasagna. But here’s the twist: it’s ready in under an hour, making it a weekday hero for your taste buds.

In a large pot, brown ground beef or Italian sausage, infusing the kitchen with savory aromas. Toss in onions, garlic, oregano, basil, and, if you’re feeling bold, a hint of red pepper flakes for that extra kick. The symphony of sizzling ingredients sets the stage for what’s to come.

Next, the stars of the show—the tomatoes. Crushed and diced varieties join forces with beef or vegetable broth, creating a flavorful base. Season generously with salt and pepper, bringing the pot to a lively simmer. Now, here’s where the magic happens: broken lasagna noodles take a dip, transforming the broth into a hearty, noodle-laden wonder.

As the soup simmers, take a breather; let the flavors mingle for about 10 minutes. Meanwhile, in a cheese-filled haven, ricotta, mozzarella, and Parmesan concoct a creamy topping that will elevate each spoonful.

Serve piping hot in bowls, generously crowned with the cheese mixture. Garnish with fresh basil or parsley for a final touch of freshness. In just under an hour, Lasagna Soup takes you from a chaotic weekday hustle to a cozy, satisfying haven—a nod to tradition without the Sunday fuss.

lasagna soup

Lasagna Soup

Turn traditional lasagna into a quick weeknight soup. Ready in just 55 minutes, it includes ground beef, tomatoes, and lasagna noodles topped with a creamy cheese blend. An affordable $20-$25 meal for 4-6, it perfectly captures the essence of lasagna in a weekday-friendly bowl.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian
Servings 4 people
Calories 450 kcal


  • Large pot
  • Wooden spoon
  • Ladle


  • 1 pound ground beef or Italian sausage
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • ½ teaspoon crushed red pepper flakes optional for heat
  • 1 can (28 oz) tomatoes crushed
  • 1 can 14 ounces diced tomatoes
  • 4 cups beef or vegetable broth
  • 2 cups water
  • Salt and pepper to taste
  • 8 lasagna noodles broken into small pieces
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated


  • Fresh basil or parsley


  • In a large pot, brown the ground beef or Italian sausage over medium heat until cooked through. Drain excess fat if needed.
  • Add chopped onions to the pot and sauté until translucent, then add minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for an additional 2-3 minutes.
  • Pour in the crushed tomatoes, diced tomatoes, beef or vegetable broth, and water. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer.
  • Break the lasagna noodles into small pieces and add them to the pot. Simmer until the noodles are cooked al dente, stirring occasionally, for about 10-12 minutes.
  • In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
  • Once the noodles are cooked, remove the pot from heat. Let the soup rest for about 10 minutes to allow flavors to meld.
  • Serve the soup in bowls, adding a dollop of the cheese mixture on top of each serving. Garnish with fresh basil or parsley.


  1. Customize with your favorite lasagna ingredients such as mushrooms or spinach.
  2. Make it ahead of time; the flavors only improve upon reheating.
  3. This soup freezes well; store in airtight containers for future quick meals.
  4. Adjust the spice level by adding more or less crushed red pepper flakes.
Keyword Comfort Food, Italian soup, Lasagna Soup, Weeknight Dinner
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Erika Herbert
Erika Herbert