Making traditional lasagna on a weeknight is no small task. The layering, the mixing, the long time in the oven all adds up quickly, especially when time is short and everyone is already hungry.
Fortunately, this lasagna soup delivers all those comforting Italian flavors you crave in a fraction of the time. It’s hearty and satisfying, comes together in just one pot, and easily adapts to whatever pasta or vegetables you happen to have in your pantry.
Why You’ll Love This Lasagna Soup
- All the lasagna flavors without the fuss – You get that rich, cheesy, Italian comfort food taste you crave without spending hours layering noodles or waiting for it to bake.
- Quick weeknight dinner – Ready in just 35-45 minutes, this soup is perfect when you want something hearty but don’t have all evening to cook.
- One-pot convenience – Everything cooks together in one pot, which means less cleanup and more time to enjoy your meal with family.
- Comfort food at its best – The combination of tender pasta, savory ground beef, and three types of cheese creates a warm, satisfying bowl that hits all the right spots on a busy night.
- Family-friendly meal – Kids love the familiar pasta and cheese flavors, while adults appreciate the rich, restaurant-quality taste that comes together so easily at home.
A Few Simple Substitutions
- Ground beef: Feel free to use ground turkey, Italian sausage, or even ground chicken instead. If using sausage, you might want to reduce the Italian seasoning a bit since sausage already has plenty of flavor.
- Bowtie pasta: Any short pasta works great here – try rotini, penne, shells, or even broken lasagna noodles if you want to stay true to the theme. Just keep the cooking time similar.
- Chicken broth: Beef broth works perfectly fine and might even add more richness to match the ground beef. Vegetable broth is also an option if you want to lighten things up.
- Ricotta cheese: Cottage cheese makes a great substitute – just give it a quick blend if you prefer it smoother. Cream cheese also works, but use about half the amount since it’s richer.
- Tomato paste: If you’re out of tomato paste, you can skip it and add an extra can of tomato sauce, though the flavor won’t be quite as concentrated.
- Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or try fresh basil for a more traditional Italian flavor.
What to Avoid When Making This Soup
Adding the pasta too early is one of the easiest ways to ruin this soup. Cook the noodles separately until just shy of al dente, then stir them in during the last few minutes so they hold their texture.
Take your time browning the ground beef. Overcrowding the pan traps steam and prevents that rich, caramelized crust from forming. Give the meat enough space and let it properly brown before moving on.
The ricotta and mozzarella go in at the very end. Stirring them in too early or while the soup is boiling will cause them to curdle and separate. Wait until the heat is low before adding the cheese mixture.
Before serving, taste and adjust the seasoning. The saltiness of the broth and canned tomatoes can vary between brands, so a final adjustment makes a real difference in the finished dish.
What to Serve With This Soup
Warm garlic bread or crusty Italian bread is the obvious first choice, perfect for dipping into that cheesy, tomato-rich broth.
A simple Caesar salad or mixed greens with Italian dressing adds a fresh contrast to the richness of the soup.
Cheesy breadsticks or garlic knots are great if you want to go all out, soaking up every last bit of broth in the bowl.
Roasted vegetables like zucchini or bell peppers keep things balanced without being too heavy.
Leftover Tips and Storage
Refrigerate: This lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two! Just keep in mind that the pasta will continue to absorb the broth, so you might need to add a little extra water or broth when you reheat it.
Freeze: You can freeze this soup for up to 3 months, but I’d recommend freezing it before adding the pasta if possible. Pasta can get mushy when frozen and thawed. If you’ve already added the pasta, it’ll still taste great, just expect a softer texture.
Warm Up: Reheat your soup on the stovetop over medium-low heat, stirring occasionally until heated through. You’ll likely need to add some extra broth or water since the pasta soaks up liquid over time. If using the microwave, heat in 1-minute intervals, stirring between each one to heat evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2800
- Protein: 130-150 g
- Fat: 110-125 g
- Carbohydrates: 250-270 g
Ingredients
For the soup base:
- 1 to 2 tbsp olive oil or other oil of choice
- 1 lb ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 can (15 oz) diced tomatoes, not drained
- 1 can (15 oz) tomato sauce or tomato puree
- 1/3 cup tomato paste (from half a 6 oz can)
- 4 cups chicken broth
- 1 tbsp italian seasoning blend
- 1 tsp sea salt, plus more as needed
- Black pepper, to taste
- 1 to 2 cups water, to adjust texture
For the pasta:
- 8 oz bowtie (farfalle) pasta, uncooked
For serving:
- 1/2 cup ricotta cheese
- 2 oz mozzarella cheese, shredded (about 1/2 cup)
- 1/4 cup parmesan cheese, any style (shaved, shredded or grated)
- 1/4 cup fresh parsley, chopped
Step 1: Sauté the Beef, Onion, and Garlic
- 1 to 2 tbsp olive oil or other oil of choice
- 1 lb ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
Heat a 4.5 quart soup pot over medium-high heat.
Add the olive oil and let it get hot until it shimmers.
Then, add the ground beef, diced onion, and minced garlic.
Sauté the mixture, stirring occasionally, until the beef is fully cooked and the onions have softened.
If there is excess fat, drain it off before proceeding.
I always prefer to get a little bit of browning on the meat for extra flavor.
Step 2: Simmer the Soup with Pasta
- 1 can (15 oz) diced tomatoes, not drained
- 1 can (15 oz) tomato sauce or tomato puree
- 1/3 cup tomato paste (from half a 6 oz can)
- 4 cups chicken broth
- 1 tbsp Italian seasoning blend
- 1 tsp sea salt, plus more as needed
- black pepper, to taste
- 8 oz bowtie (farfalle) pasta, uncooked
- 1 to 2 cups water, to adjust texture
Stir in the diced tomatoes with their juice, tomato sauce or puree, tomato paste, chicken broth, Italian seasoning blend, sea salt, and a generous amount of black pepper.
Add the uncooked bowtie pasta to the pot.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium and simmer for 10 to 15 minutes, or until the pasta is cooked to your liking.
Stir the soup frequently to prevent the pasta from sticking to the bottom.
If you prefer a thinner soup, add water (or more broth) in small increments until you reach the desired consistency.
Step 3: Add Cheeses and Finish the Soup
- 1/2 cup ricotta cheese
- 2 oz mozzarella cheese, shredded (about 1/2 cup)
- 1/4 cup parmesan cheese, any style (shaved, shredded or grated)
- 1/4 cup fresh parsley, chopped
Once the soup is cooked, let it cool slightly before adding the cheeses.
You can either stir in the ricotta, mozzarella, and parmesan cheeses directly into the entire pot, or serve them on the side for each person to add to their own bowl.
Garnish each serving with freshly chopped parsley.
I like to add the cheeses to individual bowls so everyone can control how cheesy they want their soup.
Step 4: Store and Reheat Leftovers
Let the soup cool completely before storing in an airtight container.
Refrigerate for up to 5 days, or freeze for up to 90 days (even longer if vacuum sealed).
When reheating, add more water or broth as needed because the pasta will absorb much of the liquid over time.
I find that a splash of broth during reheating really brings the soup back to life.
