There’s nothing like the comfort of lasagna, but let’s be honest – sometimes the thought of layering noodles, sauce, and cheese after a busy day feels like too much.
That’s where this easy & quick lasagna soup comes to the rescue!
One day, I found myself craving those hearty Italian flavors but didn’t have the time (or energy) to pull off the real thing.
Instead, I decided to toss all the ingredients into one pot, and just like that, a new family favorite was born.
This soup has everything you’d want from a lasagna: tender noodles, a rich tomato broth, plenty of garlic, and gooey cheese melting right in.
It’s cozy, filling, and takes way less work than the classic, so it’s perfect for busy weeknights when you’re craving something comforting without the fuss.
Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 6 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute, until fragrant.
- Pour in the broth, diced tomatoes, and tomato sauce. Add Italian seasoning, dried basil, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a simmer. Add the broken lasagna noodles and cook for about 10-12 minutes, or until noodles are tender.
- Once the noodles are cooked, stir in the mozzarella and Parmesan cheeses until melted and well combined.
- Serve each bowl with a dollop of ricotta cheese on top and sprinkle with fresh basil or parsley if desired.
Enjoy your easy, cozy lasagna soup!
Dairy Free Lasagna Soup
For those who can’t do dairy but still crave that creamy, comforting lasagna flavor, this dairy-free lasagna soup hits the spot.
It’s rich, satisfying, and full of Italian goodness, all without the dairy.
You can easily enjoy this on a chilly night or any time you want that lasagna feel without the dairy!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 6 lasagna noodles, broken into pieces (check they’re dairy-free)
- 1 cup dairy-free mozzarella-style shreds (optional)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Add the diced onion and cook for 3-4 minutes, until softened. Stir in the garlic and cook for another minute.
- Pour in the broth, diced tomatoes, and tomato sauce. Add Italian seasoning, salt, and pepper, stirring to combine.
- Bring to a boil, then reduce to a simmer. Add broken lasagna noodles and cook for 10-12 minutes or until noodles are tender.
- Stir in dairy-free cheese shreds if desired, allowing them to melt slightly.
- Serve hot, garnished with fresh basil or parsley if you like.
Gluten-Free Lasagna Soup
When you’re gluten-free but still want that lasagna vibe, this gluten-free lasagna soup is your answer.
It’s got all the hearty flavors without the gluten, thanks to gluten-free noodles and a comforting broth.
Perfect for when you need that lasagna taste on a busy weeknight.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 6 gluten-free lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef or sausage, cooking until browned, and drain any extra fat.
- Add diced onion and cook until soft, about 3-4 minutes. Add garlic and cook for another minute.
- Pour in broth, diced tomatoes, and tomato sauce. Add Italian seasoning, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce to a simmer. Add gluten-free lasagna noodles and cook for 10-12 minutes, or until noodles are tender.
- Stir in mozzarella and Parmesan cheeses until melted. Serve with a dollop of ricotta cheese and fresh herbs if desired.
Lasagna Soup with Tomato Juice
This version of lasagna soup uses tomato juice for a lighter, slightly tangier flavor.
It’s still packed with those cozy lasagna vibes but brings in a refreshing twist that makes the soup a little different and totally delicious.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 2 cups tomato juice
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 6 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Brown the ground beef or sausage and drain any excess fat.
- Add diced onion and cook for 3-4 minutes until softened, then stir in garlic and cook for another minute.
- Pour in broth, tomato juice, and diced tomatoes. Add Italian seasoning, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce heat to simmer. Add lasagna noodles and cook until noodles are tender, about 10-12 minutes.
- Stir in mozzarella and Parmesan cheeses until melted. Serve with a dollop of ricotta cheese on top, garnished with fresh basil or parsley if desired.
Lasagna Soup With No Meat
For a veggie-packed twist, this lasagna soup with no meat brings all the comfort of lasagna in a lighter, plant-based form.
It’s still hearty and filling, loaded with vegetables and the same cozy flavors.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 6 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese (or dairy-free if desired)
- 1/2 cup ricotta cheese (or dairy-free)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic, zucchini, and bell pepper, cooking for another 3-5 minutes until vegetables are tender.
- Pour in vegetable broth, diced tomatoes, and tomato sauce. Add Italian seasoning, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce to a simmer. Add broken lasagna noodles and cook for 10-12 minutes, until noodles are tender.
- Stir in mozzarella and Parmesan cheeses if desired. Serve each bowl with a dollop of ricotta cheese and garnish with fresh basil or parsley.
Lasagna Soup With Zucchini
Adding zucchini to this lasagna soup gives it a fresh, slightly sweet flavor that pairs perfectly with the richness of the broth and cheeses.
It’s a great way to sneak in some extra veggies while still keeping that classic lasagna taste!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 4 cups chicken or beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 6 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Brown the ground beef or sausage, breaking it up as it cooks, and drain any excess fat.
- Add diced onion and cook for 3-4 minutes until softened. Stir in garlic and zucchini, cooking for another 2-3 minutes until the zucchini is tender.
- Pour in broth, diced tomatoes, and tomato sauce. Add Italian seasoning, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce heat to simmer. Add lasagna noodles and cook for 10-12 minutes, until noodles are tender.
- Stir in mozzarella and Parmesan cheeses until melted. Serve with a dollop of ricotta cheese on top, garnished with fresh basil or parsley if desired.
Ladle Up the Comfort: Lasagna Soup for Every Craving
There you have it – lasagna in soup form, ready to bring all the comfort without the layers!
Each bowl is warm, satisfying, and easy to make, perfect for those busy nights when you need a hearty meal that everyone will love.
If you want some more yummy soup ideas check out my other recipes for your family:
So, grab your ingredients, simmer up a pot, and get ready to savor every delicious spoonful!
And make sure to follow me on Pinterest for more delicious meals.
