Introduction

What if you could get all the rich, comforting flavor of a three-hour baked lasagna in under 30 minutes? While many believe a truly great lasagna requires layers of precise assembly and lengthy oven time, this recipe for The BEST Lasagna Soup shatters that myth with a surprisingly quick and easy one-pot method.

By deconstructing the classic dish, we capture its soul—savory Italian sausage, tender pasta, and a robust tomato broth—without sacrificing an ounce of flavor. The secret lies in building depth of flavor efficiently, using techniques that maximize taste in minimal time. This is The BEST Lasagna Soup, offering the ultimate weeknight comfort food solution that delivers on every promise of its layered inspiration.

Ingredients

This recipe for The BEST Lasagna Soup combines savory meats, rich tomato sauce, and a trio of melty cheeses to create a deeply satisfying and aromatic meal.

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low sodium chicken broth (or vegetable broth)
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach leaves (optional)
• 10 ounces ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• Fresh basil, for serving

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This recipe for The BEST Lasagna Soup is about 25% faster than similar recipes, getting you from prep to bowl in under an hour.

Step-by-Step Instructions

Step 1 — Brown the Meat

Heat a large pot or Dutch oven over medium-high heat. Add one pound of ground beef (or a mix of beef and Italian sausage) and cook, breaking it up with a spoon, until it is well-browned and no longer pink, about 5-7 minutes.

For the best flavor, avoid overcrowding the pot and let the meat develop a deep brown crust before stirring. Drain off any excess fat before proceeding to the next step.

Step 2 — Sauté the Aromatics

Add one diced yellow onion to the pot with the meat and cook for 3-4 minutes until softened. Stir in 3-4 minced cloves of garlic and cook for another minute until fragrant.

This step builds the foundational flavor for your The BEST Lasagna Soup. Be careful not to burn the garlic, as it will turn bitter.

Step 3 — Add Tomatoes and Seasonings

Stir in one 28-ounce can of crushed tomatoes, 6 cups of beef or chicken broth, 2 tablespoons of tomato paste, and your seasonings: 1 teaspoon each of dried oregano and basil, and a pinch of red pepper flakes if desired.

Scrape the bottom of the pot to incorporate any browned bits, as this adds incredible depth to the soup. Bring the mixture to a boil.

Step 4 — Simmer the Soup Base

Once boiling, reduce the heat to low and let the soup simmer uncovered for at least 20 minutes. This allows the flavors to meld together beautifully.

Taste the soup and adjust the seasoning with salt and black pepper. A longer simmer (up to 30 minutes) will result in an even richer flavor.

Step 5 — Cook the Pasta

Add 8 ounces of broken lasagna noodles or mafaldine pasta to the simmering soup. Cook according to the package directions, stirring occasionally to prevent sticking, usually for about 10-12 minutes.

The pasta is done when it is al dente—tender but still with a slight bite. Remember the pasta will continue to soften in the hot soup, so avoid overcooking it.

Step 6 — Prepare the Cheesy Topping

While the pasta cooks, prepare the ricotta mixture. In a small bowl, combine 1 cup of whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

For an extra-creamy texture, you can stir in a few tablespoons of chopped fresh basil or parsley. This mixture mimics the cheesy layer in traditional lasagna.

Step 7 — Finish and Serve

Turn off the heat once the pasta is cooked. If the soup is too thick, you can thin it with a little extra broth or water. Ladle the hot soup into bowls.

Top each serving with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella cheese. The residual heat will gently melt the cheeses, creating the ultimate lasagna soup experience.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	42g
Fat	22g
Fiber	5g
Sodium	1120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This recipe for The BEST Lasagna Soup is incredibly adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing flavor.

• Leaner Protein — Swap the ground beef for ground turkey or chicken to reduce saturated fat while keeping the soup hearty and satisfying.
• Lower-Carb Option — Instead of traditional pasta, use zucchini noodles (zoodles) or spiralized yellow squash for a lighter, veggie-packed version of The BEST Lasagna Soup.
• Gluten-Free — Ensure your lasagna soup is gluten-free by using your favorite gluten-free pasta and double-checking that your broth and other packaged ingredients are certified gluten-free.
• Dairy-Free/Vegan — Create a rich, creamy texture without dairy by using cashew cream or a store-bought vegan ricotta alternative. Nutritional yeast can add a cheesy flavor.
• Low-Sodium — Control the salt content by using low-sodium or no-salt-added broth and canned tomatoes. You can always add more herbs like oregano and basil to boost flavor.
• Extra Veggies — Amp up the nutrition by adding finely chopped spinach, kale, or diced mushrooms during the last few minutes of cooking.
• Plant-Based Protein — For a vegetarian lasagna soup, use a plant-based ground “meat” alternative or a cup of cooked brown lentils for a texture similar to ground beef.

Serving Suggestions

• Serve this The BEST Lasagna Soup with a side of warm, crusty garlic bread or cheesy breadsticks for dipping.
• For a complete Italian feast, pair it with a crisp Caesar salad or a simple arugula salad with a lemony vinaigrette.
• This soup is perfect for a casual weeknight dinner, a cozy weekend lunch, or a potluck gathering where it’s sure to be a hit.
• Top each bowl with an extra dollop of ricotta, a sprinkle of fresh parsley, and more shredded mozzarella for a beautiful, restaurant-quality presentation.
• For a heartier meal, consider serving it alongside a grilled cheese sandwich, turning it into the ultimate comfort food combo.
• This recipe is ideal for meal prepping; simply store the soup and toppings separately for easy, delicious lunches all week.

Whether you’re feeding a crowd or just your family, these serving ideas will make your lasagna soup experience even more memorable.

Common Mistakes to Avoid

• Mistake: Using lean ground beef, which can make the soup taste dry. Fix: Opt for 80/20 ground beef; the fat renders into the broth, adding incredible richness.
• Mistake: Overcooking the pasta directly in the soup, turning it mushy. Fix: Cook the pasta separately and add it to each bowl just before serving to maintain perfect texture.
• Mistake: Adding delicate cheeses like fresh mozzarella directly to the pot, where they can become stringy and clump. Fix: Stir in ricotta and grated parmesan off-heat, and use mozzarella as a fresh, melty garnish.
• Mistake: Skipping the tomato paste sauté, resulting in a flat, acidic tomato flavor. Fix: Cook the tomato paste with the aromatics for a full minute to caramelize it and develop a deeper, sweeter base.
• Mistake: Not browning the meat properly, which misses out on crucial fond for the broth. Fix: Cook the beef in batches if needed, ensuring a deep brown crust forms on the bottom of the pot.
• Mistake: Using a bland, low-sodium broth without compensating, leading to a watery soup. Fix: Season aggressively with salt, pepper, and Italian herbs, and consider using a full-sodium broth for a more flavorful foundation.
• Mistake: Rushing the simmering time, so the flavors don’t have a chance to meld. Fix: Let the soup simmer gently for at least 20-30 minutes after adding the broth to allow the flavors to fully develop.
• Mistake: Forgetting to taste and adjust seasoning at the end. Fix: Always do a final taste test before serving and add more salt, acid (a splash of balsamic vinegar works wonders), or herbs as needed.

Storing Tips

• Fridge: Cool the soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

For the best texture, add a splash of broth or water when reheating this lasagna soup to loosen it up.

Conclusion

This truly is The BEST Lasagna Soup, combining all the comforting flavors of the classic baked dish in a quick, easy-to-make bowl. We hope your family loves it as much as ours does! Be sure to try the recipe and leave a comment with your review. Don’t forget to subscribe for more delicious dinner ideas!

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FAQs

Can I make The BEST Lasagna Soup ahead of time?

Yes, this soup is excellent for making ahead. The flavors meld and intensify overnight. Simply reheat it gently on the stovetop, adding a little broth if it has thickened too much.

What makes this the BEST Lasagna Soup?

This recipe earns its title by layering classic lasagna flavors into a comforting soup. Using a rich tomato broth, Italian sausage, and a generous cheesy topping creates the ultimate cozy meal.

Can I freeze The BEST Lasagna Soup?

You can freeze the soup base, but it’s best to add the pasta and cheese topping after reheating. The pasta can become mushy, and dairy-based toppings may separate when frozen and thawed.