The moment that first spoonful of Homemade Lasagna Soup hit my lips, I knew I’d struck gold. After three test batches—each simmered low and slow—I learned to balance the tang of tomatoes with just enough Italian seasoning. Aromas of garlic and onion filled the kitchen as the pot bubbled gently. This hearty soup comes together in just 25 minutes, making it a weeknight favorite. If you love layered comfort, try this Chicken Alfredo Lasagna for another twist.
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
About Homemade Lasagna Soup
This Homemade Lasagna Soup captures all the flavors of classic lasagna in a warming bowl. I first tested it on a chilly evening, swapping out fresh basil for parsley when supplies ran low—an unexpected hit. Perfect for busy nights, it delivers big on taste without hours at the stove.
- Quick prep and cook—ready in under 30 minutes.
- Budget-friendly ingredients you likely have on hand.
- Family-approved comfort, even picky eaters come back for seconds.
- Italian roots meet weeknight ease in every spoonful.
Key Ingredients & Their Roles
- Olive oil: foundation for sautéing aromatics—use extra-virgin for depth or avocado oil if preferred.
- Ground beef: builds savory richness—swap half for Italian sausage for a spicier kick.
- Crushed tomatoes: tangy base—opt for fire-roasted for smokier notes.
- Lasagna noodles: hearty texture—break into pieces so they cook evenly in the broth.
- Ricotta cheese: creamy topper—stir into bowls just before serving for a luscious finish.
How to Make Homemade Lasagna Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent, about 2 minutes.
- Add 1 pound lean ground beef; cook until browned, about 5 minutes; drain fat.
- Stir in 2 teaspoons Italian seasoning, salt, and pepper; cook for 1 minute.
- Pour in 28 ounces crushed tomatoes and 4 cups low-sodium beef broth; bring to a boil.
- Add 8 broken lasagna noodles; reduce heat; simmer until noodles are al dente, about 10 minutes.
- Remove from heat; top each bowl with 1/2 cup ricotta, 1 cup shredded mozzarella, and fresh basil.
Pro Tips & Troubleshooting
- In early tests, I found browning the beef in two batches prevents steaming and gives better color.
- Avoid mushy noodles by adding them right before the last 10 minutes of cooking.
- For a creamier twist, stir in a splash of heavy cream or swap beef broth for half-and-half.
- Doubling this recipe works well—just use a larger pot and extend simmer by 2–3 minutes.
Storage & Make-Ahead Guide
Cool soup within 2 hours, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium heat until it reaches 165°F, about 5–7 minutes, or microwave in 60-second bursts, stirring in between. In a freezer trial, I noted the noodles absorb extra broth—add a splash when thawing.
Serving Suggestions
Serve with crisp garlic bread or a simple green salad—try our Italian Herbs and Cheese Bread for dunking. A drizzle of olive oil and extra basil leaves adds fresh brightness.
Frequently Asked Questions
- How long will Homemade Lasagna Soup last in the fridge? It stays fresh for up to 4 days when stored in an airtight container.
- Can I freeze Homemade Lasagna Soup? Yes—freeze up to 3 months. Thaw overnight in the fridge before reheating.
- What can I substitute for ground beef? Swap turkey, chicken, or Italian sausage in equal measure.
- How do I prevent the noodles from overcooking? Add them in the last 10 minutes and watch the simmer closely.
- Can I make this soup in a slow cooker? Yes—brown beef and aromatics on the stove, then combine ingredients in the slow cooker and cook on low for 4 hours.
- Is Homemade Lasagna Soup gluten free? Use gluten-free lasagna noodles or swap for gluten-free pasta shapes.
Final Thoughts
This Homemade Lasagna Soup has become my go-to when I need big flavor with minimal fuss. I love ladling it into bowls, topping with creamy ricotta, and watching happy faces around the table. Give it a try, then let me know how yours turned out!
More Recipes You’ll Love
- Lasagna Soup – classic take on layered lasagna flavors in a comforting bowl
- Slow Cooker Chicken Noodle Soup – similar slow-cook technique for rich, hearty broth
- Italian Lentil Soup – hearty, Italian-inspired soup perfect for cozy dinners
- Creamy Crockpot Chicken Gnocchi Soup – creamy pasta soup variation that complements your lasagna soup
Homemade Lasagna Soup
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
Meat & Seasoning
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Liquids & Pasta
- 28 ounce crushed tomatoes
- 4 cups low-sodium beef broth
- 8 lasagna noodles broken into pieces
Toppings
- 0.5 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons fresh basil chopped
Instructions
Soup Base
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until onions are translucent, about 3 minutes.
Meat & Seasoning
- Add ground beef; cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in Italian seasoning, oregano, salt, and black pepper; cook for 1 minute.
Liquids & Pasta
- Pour in crushed tomatoes and beef broth; bring to a boil.
- Stir in broken lasagna noodles; reduce heat and simmer until noodles are tender, about 10 minutes.
Toppings
- Ladle soup into bowls and top each with ricotta, mozzarella, and chopped fresh basil before serving.