Craving a warm and hearty meal? Try this Ultimate Lasagna Soup! Bursting with flavors from ground beef, rich tomatoes, and creamy cheeses, this soup combines all the deliciousness of lasagna in a cozy bowl. Perfect for weeknight dinners, it's easy to prepare and ready in just 40 minutes. Click to explore the full recipe and indulge in this comforting dish that’s sure to become a family favorite!
1 pound ground beef or Italian sausage
1 medium onion, finely diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional, for a spicy kick)
8 ounces lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
Fresh basil leaves, for garnish
Salt and freshly cracked black pepper, to taste
2 tablespoons olive oil
![- 1 pound ground beef or Italian sausage - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 (28-ounce) can crushed tomatoes - 4 cups chicken or vegetable broth - 8 ounces lasagna noodles, broken into bite-sized pieces For the main body of this soup, you will need a good protein source. Ground beef or Italian sausage works best, as it adds a rich flavor. I love using crushed tomatoes as the base. The sweetness balances the savory meat. Don't forget the lasagna noodles; breaking them into smaller pieces helps them cook evenly in the soup. - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese, divided Dairy plays a huge role in making this soup creamy and comforting. Ricotta gives a nice texture, while mozzarella and Parmesan add richness. I prefer to mix half of each cheese into the soup. Then, sprinkle the rest on top for a cheesy finish. - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional, for a spicy kick) - 2 tablespoons olive oil - Salt and freshly cracked black pepper, to taste Herbs and spices are key to flavor. I use dried basil and oregano for a classic Italian taste. If you like heat, add red pepper flakes. Olive oil is great for sautéing the meat and veggies. Don't skip on salt and pepper; they bring all the flavors to life. For the full recipe, check out the Ultimate Lasagna Soup. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef or Italian sausage. Cook until the meat is brown, breaking it apart with a spoon. If there is extra fat, drain it from the pot. Next, add 1 medium onion, finely diced, and 3 cloves of minced garlic. Cook for about 3 to 4 minutes. Stir often until the onions are soft and clear. Now, pour in 1 (28-ounce) can of crushed tomatoes and 4 cups of chicken or vegetable broth. Add 2 teaspoons of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of red pepper flakes for some heat, if you like. Season with salt and pepper. Stir well and let it simmer for about 10 minutes. Add 8 ounces of broken lasagna noodles to the pot. Keep cooking for 10 to 12 minutes. Stir occasionally until the noodles are tender, making sure they don’t stick. In a separate bowl, mix 1 cup of ricotta cheese with half a cup of shredded mozzarella and half a cup of grated Parmesan. Once the noodles are soft, gently stir this cheese mix into the soup. Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheese. Finally, add fresh basil leaves as a garnish. Enjoy your Ultimate Lasagna Soup! For the complete experience, check out the Full Recipe. To make your Ultimate Lasagna Soup taste just right, adjust the seasoning levels. Start with a pinch of salt and a sprinkle of pepper. Taste it as you go. This way, you can find the perfect balance for your palate. Another tip is to add a splash of cream for richness. This little addition makes the soup smooth and creamy. It elevates the flavors and adds a comforting touch. For the best texture, cook the noodles separately. If you add them directly to the soup, they may get mushy. Instead, boil them in a pot of water. Drain and then add them to the soup just before serving. Serve the soup immediately for the best texture. This keeps the noodles firm and the broth hot. If you let it sit too long, the noodles may soak up too much liquid. Preparing components in advance saves time. You can cook the meat and chop the onions ahead of time. Store them in the fridge. When you're ready to cook, just combine everything in one pot. When reheating, do it gently. Use low heat on the stove to warm it up. If it thickens too much, add a splash of broth to loosen it. This keeps the soup tasty and fresh. For the full recipe, visit the [Full Recipe]. {{image_4}} You can switch up the meat in this soup. Ground turkey or chicken works well. They add lean protein and keep it light. If you're vegetarian, try mushrooms or lentils. These options bring a hearty feel without meat. Mushrooms add umami flavor, while lentils offer a nice texture. Both are rich in nutrients and fill you up. You can use any of these meats or alternatives to suit your taste. Lasagna noodles are classic, but you can change them. For gluten-free options, look for gluten-free pasta. Many brands make great substitutes that taste just as good. Zoodles, or zucchini noodles, are another fun choice. They add a fresh twist and cut carbs. Just spiralize your zucchini and add it in the last few minutes of cooking. This helps keep them from getting too soft. Want to boost nutrition? Add spinach or kale to your soup. They cook down quickly and blend well with the flavors. You get extra vitamins without changing the taste much. Cheese choices can also vary. Instead of just mozzarella and Parmesan, try using ricotta or goat cheese. Each cheese brings its unique flavor, making your soup even better. Mix and match to find your perfect combination. For the full recipe, check out the Ultimate Lasagna Soup recipe. To keep your lasagna soup fresh, store leftovers in airtight containers. This helps prevent odors from mixing in the fridge. Always let the soup cool before sealing the container. Cooling it quickly keeps the soup safe to eat. You can freeze lasagna soup for later enjoyment. Just pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand when it freezes. When you want to eat it, thaw the soup overnight in the fridge. Reheat it on the stove over low heat, stirring often. I recommend eating leftovers within three to four days. This keeps the flavors bright and tasty. If you notice any off smells or changes in color, it’s best to throw it out. Always trust your senses when checking for spoilage. Yes, you can make this soup ahead of time. I often prepare it a day before serving. The flavors blend better when you let it sit overnight. Just store it in the fridge in a sealed container. To make this soup vegetarian, swap the meat for mushrooms or lentils. These options add great texture and flavor. You can also boost the taste with more herbs and spices. Don’t forget to add plenty of veggies! You can use many cheeses in this soup. For ricotta, try using cottage cheese or cream cheese. For mozzarella, you can use provolone or fontina. Both options melt nicely and taste great in soup. If you want a thicker soup, try adding a cornstarch or flour slurry. Mix one tablespoon of cornstarch or flour with cold water, then stir it in the soup. You can also use less broth for a thicker consistency. This article covered how to make rich and delicious lasagna soup. We explored essential ingredients, like ground meat, cheeses, and spices. I shared step-by-step cooking instructions and helpful tips for perfect flavor and texture. You can also try unique variations and learn storage methods for leftovers. Enjoy creating your own lasagna soup! It's easy to customize and share with friends.](http://tastykitchentales.com/wp-content/uploads/2025/07/5521cd4b-17f0-4e4d-94f0-c24951fb818f-300x300.webp)