You know that moment when you’re craving lasagna but don’t want to spend hours layering noodles. Well, I’m about to show you how to get all those comforting flavors—tender pasta, rich tomato broth, melted cheese—in one pot. The beauty here’s the flexibility. Want to swap ingredients or add your own twist. Let’s talk about what makes this soup work.
Why You’ll Love this Lasagna
There’s something about a bowl of lasagna soup that just hits different, you know? I love how it combines all those comforting lasagna flavors without requiring a baking dish or layering skills. The tender noodles soak up that rich, tomatoey broth while the beef adds serious heartiness.
Those crispy croutons on top give you a satisfying crunch that’s honestly genius. And the melted mozzarella? That’s the cherry on top right there. It’s basically lasagna’s easier, cozier cousin that comes together in one pot. Perfect for busy weeknights when you want restaurant-quality comfort food fast.
Also read: Homemade Pizza Dough Recipe: Easy Bread Machine Magic
What Ingredients are in Lasagna?
This hearty lasagna soup brings together classic Italian flavors in a comforting one-pot meal. The recipe relies on a combination of proteins, vegetables, broth, and pasta to create a rich and satisfying dish that’s ready in under an hour.
Each ingredient plays an essential role in building layers of flavor, from the savory ground beef to the aromatic seasonings that tie everything together.
Ingredients:
- 1 1/2 lbs ground beef
- 1 onion, chopped
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 teaspoons italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1 1/2 cups lasagna noodles, broken
- 1 (4 ounce) package italian seasoned croutons
- 2 1/2 cups mozzarella cheese, shredded
When gathering your ingredients, note that breaking the lasagna noodles into smaller pieces is critical for creating the soup’s texture, as whole noodles won’t work well in a broth-based dish. You can use either fresh onion or frozen chopped onion for convenience.
The combination of canned diced tomatoes and tomato sauce provides the soup’s flavor foundation, so using quality brands makes a noticeable difference. For the cheeses, freshly shredded mozzarella melts more smoothly than pre-shredded varieties, though either will work in a pinch.
How to Make this Lasagna
- Begin by browning 1 1/2 lbs of ground beef with 1 chopped onion in a large 5-quart saucepan over medium-high heat. Once the beef is fully cooked and no longer pink, drain off any excess fat. This step is vital as it removes the grease that would otherwise make the soup overly heavy.
- After draining, add 2 (14 ounce) cans of chicken broth, 2 (14 ounce) cans of diced tomatoes, and 1 (15 ounce) can of tomato sauce to the pot. Stir in the seasonings: 2 teaspoons italian seasoning, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 teaspoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld together.
- After the initial simmering period, add 1 1/2 cups of broken lasagna noodles to the pot and continue simmering until the noodles are tender, approximately 20 minutes. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.
- Once the noodles are fully cooked, stir in 1/4 cup of grated parmesan cheese until it’s fully incorporated into the soup.
- To serve, ladle the soup into individual bowls and top each portion with croutons from 1 (4 ounce) package of italian seasoned croutons. Finish by sprinkling 2 1/2 cups of shredded mozzarella cheese over the top of each bowl and serve immediately while the cheese is still melting and the soup is hot.
Homemade Lasagna Soup Recipe
Ingredients
Method
- Begin by browning 1 1/2 lbs of ground beef with 1 chopped onion in a large 5-quart saucepan over medium-high heat. Once the beef is fully cooked and no longer pink, drain off any excess fat. This step is vital as it removes the grease that would otherwise make the soup overly heavy.
- After draining, add 2 (14 ounce) cans of chicken broth, 2 (14 ounce) cans of diced tomatoes, and 1 (15 ounce) can of tomato sauce to the pot. Stir in the seasonings: 2 teaspoons italian seasoning, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 teaspoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld together.
- After the initial simmering period, add 1 1/2 cups of broken lasagna noodles to the pot and continue simmering until the noodles are tender, approximately 20 minutes. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.
- Once the noodles are fully cooked, stir in 1/4 cup of grated parmesan cheese until it’s fully incorporated into the soup.
- To serve, ladle the soup into individual bowls and top each portion with croutons from 1 (4 ounce) package of italian seasoned croutons. Finish by sprinkling 2 1/2 cups of shredded mozzarella cheese over the top of each bowl and serve immediately while the cheese is still melting and the soup is hot.
Notes
lasagna Substitutions and Variations
One of the best things about this soup is how forgiving it is—you can swap out ingredients without worrying you’ll mess it up entirely. Don’t have ground beef? Ground turkey or Italian sausage work beautifully. Prefer veggies? Toss in zucchini, spinach, or mushrooms alongside your meat. Want to skip the croutons? Crushed garlic bread works just as well. I’d recommend using beef broth instead of chicken broth if you’re feeling adventurous. Fresh basil replaces Italian seasoning nicely too. The beauty here is flexibility—this soup adapts to whatever you’ve got hiding in your pantry.Lasagna Substitutions and Variations
One of the best things about this soup is how forgiving it is—you can swap out ingredients without worrying you’ll mess it up entirely. Don’t have ground beef? Ground turkey or Italian sausage work beautifully.
Prefer veggies? Toss in zucchini, spinach, or mushrooms alongside your meat. Want to skip the croutons? Crushed garlic bread works just as well. I’d recommend using beef broth instead of chicken broth if you’re feeling adventurous.
Fresh basil replaces Italian seasoning nicely too. The beauty here is flexibility—this soup adapts to whatever you’ve got hiding in your pantry.
What to Serve with Lasagna
Pairing this hearty soup with the right sides can transform it from a satisfying meal into something truly memorable. I’d serve crusty garlic bread for dipping—nothing beats soaking up that rich tomato broth.
A fresh green salad with vinaigrette cuts through the heaviness perfectly, while garlic knots add extra comfort. Want something lighter? Steamed vegetables work wonderfully. I’m partial to roasted zucchini or asparagus for balance.
Don’t sleep on a simple caprese salad either; the fresh basil and mozzarella echo the soup’s Italian vibes. These combinations let the soup shine without overwhelming the plate.
Final Thoughts
When you’ve got a pot of this lasagna soup simmering on your stove, you’re looking at comfort food that doesn’t require you to spend hours layering noodles and sauce like you’re constructing some edible architectural marvel. I’d say this recipe delivers all that rich, beefy lasagna flavor in about an hour total. The broken noodles soften perfectly, the cheese melts into everything, and those croutons add a satisfying crunch. You’ll find it’s ideal for weeknight dinners when you want something hearty but hassle-free. This soup brings lasagna’s best qualities without the fuss.
