Lasagna soup is the kind of one-pot dinner that tastes like it took all day but actually comes together in 40 minutes flat. It has all the cozy, layered flavors of classic lasagna with none of the assembly work, and my family asks for it on repeat the moment the weather gets cool.
The first time I made this, I had a pot of it simmering on the stove before the kids even finished homework. The smell of garlic, oregano, and crushed tomatoes filled the whole house, and everyone came running to the kitchen without being called. That almost never happens on a Tuesday night.
Lasagna soup delivers every bit of that rich, meaty, cheesy comfort you crave from the original dish, but it is so much faster and easier to pull off. One pot, simple pantry ingredients, and dinner is ready in about 40 minutes. Make it tonight!
Table of Contents
Ingredients for Lasagna Soup
I always keep canned crushed tomatoes and low-sodium broth stocked specifically because of this recipe. Using lean ground beef keeps the soup from getting greasy, and fresh spinach stirred in at the very end adds color and nutrition without any extra work. Here is everything you need:
- 1 tbsp olive oil
- 1 lb lean ground beef (Italian sausage or ground turkey work great too) — my preference is 90 percent lean beef for rich flavor without excess grease
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste — I recommend not skipping this; it adds a deep, concentrated tomato flavor that makes the whole broth incredible
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 6 cups low sodium chicken broth
- 28 oz can crushed tomatoes — in my experience, a good quality brand makes a noticeable difference in the final flavor
- 8 oz short pasta shapes or lasagna noodles (about 8 lasagna noodles, broken into bite-size pieces)
- 2 cups packed fresh spinach, roughly chopped (about 2 oz)
- Optional for serving: shredded mozzarella, ricotta, and/or grated Parmesan cheese
Step-by-Step Instructions
In my experience, the secret to a great lasagna soup is building flavor right at the start. Take your time on that first step and let the meat and vegetables actually brown before adding the liquid — it makes the whole pot taste richer and more layered.
Step 1: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook for 6 to 8 minutes, breaking up the meat often, until the beef is browned and the vegetables have softened. Drain off any excess grease if needed — skipping this step can leave the soup feeling heavy.
Step 2: Stir in the minced garlic, tomato paste, dried oregano, dried basil, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly. This step blooms the spices and deepens the tomato base — do not rush it.
Step 3: Pour in the broth and crushed tomatoes. Stir everything together, increase heat to high, and bring the soup to a full boil.
Step 4: Add the pasta or broken lasagna noodles and reduce heat to a steady medium boil. Cook uncovered for 12 to 15 minutes, stirring often to prevent the pasta from sticking to the bottom of the pot. Taste a noodle to check for doneness before removing from heat — every pasta shape cooks a little differently.
Step 5: Take the pot off the heat and stir in the chopped fresh spinach. It wilts perfectly in the residual heat within about 1 minute.
Step 6: Ladle into bowls and finish with shredded mozzarella, a spoonful of ricotta, and/or grated Parmesan as desired.
Perfect Pairings for Lasagna Soup
A hearty, brothy soup like this pairs best with something that adds crunch or can soak up all that rich, tomato-forward broth. Here are some of my favorite combinations to round out the meal.
Easy Garlic Bread with Sliced Bread: Thick slices of buttery garlic bread are practically made for dunking into lasagna soup. The crunch and garlicky warmth complement the savory, herb-forward broth in every bite.
Homemade Cheesy Breadsticks: Pull-apart cheesy breadsticks add a fun, shareable element to the table and are especially popular with kids alongside a bowl of this soup.
Italian Grinder Salad Sandwich: The bright, tangy flavors of an Italian grinder salad cut through the richness of the soup and make for a satisfying, well-balanced meal.
Spinach and Ricotta Stuffed Shells: If you want to lean fully into an Italian dinner night, these stuffed shells share the same flavor profile as lasagna soup and make a beautiful companion dish for a crowd.
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Creamy Italian Sausage Rigatoni: For a heartier spread, this sausage rigatoni works beautifully alongside the soup as a double Italian-style dinner that guests absolutely love.
Simple Green Salad: A crisp romaine or arugula salad with a light Italian vinaigrette keeps the meal feeling balanced without competing with the big flavors in the soup.
Quick White Lasagna Soup: Already a fan of lasagna soup? Try this creamy white version for a completely different take on the same comfort food concept — great for meal planning variety.
Storage and Keeping Tips
Leftover lasagna soup keeps well in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb broth as it sits overnight, so the soup will thicken considerably. That is completely normal and does not mean anything went wrong.
To reheat, I recommend adding a splash of chicken broth or water to the pot or bowl before warming it on the stove over medium heat or in the microwave. This loosens the soup back to the right consistency without diluting the flavor.
Pro tip: if you know you will have leftovers, cook the pasta separately and stir it directly into each bowl at serving time. This keeps the noodles from going mushy and makes the soup much easier to store and reheat throughout the week.
Frequently Asked Questions
Can I use a different type of pasta in lasagna soup?
Yes. Short shapes like rotini, penne, or rigatoni work wonderfully and are easier to eat than broken lasagna noodles. Just check the package cook time and adjust accordingly since pasta shapes vary in thickness.
Can lasagna soup be made ahead of time?
It can, but store the broth base and cooked pasta separately. Noodles absorb broth quickly in the fridge and turn very soft after a day. Reheat the base on the stove and stir in freshly cooked pasta right before serving for the best texture.
Can I make this in a slow cooker?
Yes. Brown the meat, onion, and bell pepper first on the stove, then transfer everything to a slow cooker with the broth, tomatoes, and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the pasta during the last 20 to 30 minutes of cooking and add the spinach right before serving.
Conclusion
Lasagna soup is comfort food at its most practical — rich, hearty, and loaded with Italian flavor, all from a single pot in about 40 minutes. It is the kind of dinner that brings everyone to the table without any stress. Make it tonight, top it generously with cheese, and watch it earn a permanent spot in your weekly rotation.
Lasagna Soup
Ingredients
Equipment
Method
- Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook for 6 to 8 minutes, breaking up the meat often, until browned. Drain off excess grease if needed.
- Stir in the minced garlic, tomato paste, dried oregano, dried basil, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly.
- Pour in the broth and crushed tomatoes. Stir to combine and increase heat to high. Bring the soup to a full boil.
- Add the pasta or broken lasagna noodles and reduce heat to a steady medium boil. Cook uncovered for 12 to 15 minutes, stirring often to keep pasta from sticking. Taste a noodle to check for doneness before removing from heat.
- Remove the pot from heat and stir in the chopped fresh spinach. Let it wilt in the residual heat for about 1 minute.
- Ladle into bowls and top with shredded mozzarella, a spoonful of ricotta, and/or grated Parmesan as desired.
