I recently tried something magical that combines the soul of lasagna with the warmth of a comforting bowl of soup — Lasagna Soup. It’s rich, hearty, and surprisingly easy to make. I was actually inspired by another Crockpot Tortellini Soup I had made earlier this week and decided to go a little more rustic this time.
This dish Lasagna Soup Recipe checks all the boxes: it’s cozy, filling, and tastes like a hug in a bowl. This is now a staple in my comfort food collection, and I can’t wait for you to try it. Let’s get into the details — trust me, it’s simpler than it looks.
What You’ll Need – Lasagna Soup Ingredients with a Twist
Each ingredient in this recipe is chosen to replicate that classic lasagna flavor — but in a spoonable format. Here’s what you’ll need:
- 1/2 onion, finely chopped – Adds a sweet depth; red onion works too but is bolder.
- 1 garlic clove, minced – Fresh garlic is a must for that savory aroma.
- 200 g minced beef – Ground chuck gives a juicier bite; season it well for flavor.
- 400 g canned chopped tomatoes – Use quality brands for richer taste; San Marzano is great.
- 1 bay leaf – Adds depth and aroma during simmering.
- 1/2 tsp dried oregano – A classic herb that mimics Italian seasoning beautifully.
- 1/2 tsp dried thyme – Adds a slightly earthy flavor that pairs well with beef.
- 50 ml white wine – Use dry white wine; it enhances acidity and balances the richness.
- 500 ml chicken or vegetable stock – Choose low sodium so you can control saltiness.
- 6 lasagna sheets, broken into pieces – Don’t use no-boil pasta; it turns mushy in soup.
- 2 tbsp grated Parmesan cheese (optional) – Freshly grated only; pre-grated can be grainy.
- Salt – To taste; always check before serving.
- Ground black pepper – Adds mild heat and rounds out the flavors.
- Extra virgin olive oil – For sautéing and flavor depth.
Note: This recipe yields 2 generous servings. Double up ingredients for family-style sharing!
Switch It Up – Fun Variations You Can Try
Craving different flavors or need a dietary tweak? No worries! This lasagna soup recipe is super adaptable. Here are some ideas to make it your own — and hey, while you’re here, you can explore other cozy soup recipes to expand your collection.
- Dairy-Free Version: Skip the Parmesan or use nutritional yeast for a cheesy flavor.
- Vegetarian Option: Use lentils or plant-based crumbles instead of minced beef.
- Spicy Kick: Add red pepper flakes or a splash of hot sauce while simmering.
- Creamy Version: Stir in a spoon of ricotta or cream cheese just before serving.
- Extra Veggies: Add chopped zucchini or spinach in the last 5 minutes of cooking.
Cooking Time – What to Expect
Here’s how the time breaks down so you can plan your meal with ease:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Perfect for a quick dinner or a relaxed weekend treat.
Kitchen Tools You’ll Need
You don’t need fancy gear — just your everyday kitchen basics:
- Large saucepan or soup pot – To cook everything in one place.
- Wooden spoon or spatula – For stirring the soup and meat gently.
- Measuring cups/spoons – To ensure perfect flavor balance.
- Ladle – Makes serving easier and mess-free.
- Sharp knife & cutting board – For prepping onion and garlic efficiently.
How to Make Lasagna Soup Recipe?
Trust me, once you make this just once, it becomes part of your comfort recipe list. Here’s how to do it step-by-step.
Step 1: Sauté the Aromatics
Start by peeling and finely chopping half an onion and a garlic clove. Heat a splash of olive oil in a large saucepan over low heat. Add the onion and garlic with a pinch of salt and sauté for 5 to 10 minutes until softened and fragrant — this creates a flavorful base.
Step 2: Prep and Brown the Meat
While the onion and garlic are cooking, season your minced beef with a bit of salt and pepper. I like to shape the beef into small meatballs instead of just tossing it in. Drop them into the hot pan, increase the heat to medium-high, and cook until they’re nicely browned all over.
Step 3: Add Herbs, Tomatoes, and Wine
Add in the chopped tomatoes, bay leaf, oregano, and thyme. Let it all cook for 2 to 3 minutes so the herbs get a chance to bloom in flavor. Then pour in the white wine and let it simmer until the alcohol evaporates — you’ll know by the smell.
Step 4: Pour the Stock and Simmer
Next, pour in the chicken or vegetable stock. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes. This step thickens the soup and brings all the flavors together.
Step 5: Add the Lasagna Sheets
Break 6 lasagna sheets into small rough pieces — like rustic pasta chunks. Add them to the soup and let simmer for another 10 minutes or until they’re fully cooked but still firm. Stir occasionally to prevent sticking.
Step 6: Final Touches
Once the pasta is tender, stir in the grated Parmesan (if using). Taste and adjust salt if needed. You can sprinkle extra herbs or black pepper on top when serving — it adds both flavor and a nice visual finish.
Additional Tips for Making this Recipe Better
After trying this recipe a couple of times, I’ve learned a few tricks that really elevate it. Here’s what I’d recommend:
- Use fresh herbs if available — especially basil for topping.
- Toast the pasta pieces lightly before boiling for a firmer bite.
- If using red wine instead of white, it gives a deeper, richer flavor.
- Add a spoonful of ricotta just before serving for a creamy finish.
- Make it in advance — the flavor deepens beautifully overnight.
How to Serve Lasagna Soup?
Presentation matters, even for comfort food! I like to ladle the soup into wide, shallow bowls so you can see the pasta, meat, and rich broth. A sprinkle of Parmesan and a fresh oregano leaf on top makes it Instagram-worthy.
You can also serve it with garlic bread or a crisp green salad for a complete meal. If you’re into fusion ideas, you could even pair it with Curry Soup for a fun multi-course dinner night!
Nutritional Information
Here’s a general idea of the nutrition breakdown per serving (without cheese):
- Calories: ~460
- Protein: 25g
- Carbohydrates: 35g
- Fat: 18g
Balanced and hearty — no post-meal guilt!
How to Store the Lasagna Soup?
- Refrigerate: Let it cool and transfer to an airtight container. Keeps fresh for 3–4 days.
- Freeze: Skip the pasta if freezing. Just freeze the soup base. Add fresh pasta when reheating. Stays good for up to 2 months.
- Reheat: Warm on stovetop over medium heat. If it thickens too much, just add a splash of broth or water.
Why You’ll Love This Recipe?
This lasagna soup is more than just a trend — it’s comfort food done right. Here’s why I’m obsessed with it:
- Super easy to make: No layering like traditional lasagna.
- Customizable for all diets: Gluten-free, dairy-free, or veggie — no problem.
- Ready in 40 minutes: Perfect for weeknight dinners.
- Incredible depth of flavor: Tastes like it’s been simmering all day.
- Freezes beautifully: Make ahead for quick meals later.
FAQs About Lasagna Soup Recipe
Can I make this soup ahead of time?
Yes! Just keep the pasta separate until reheating to avoid sogginess.
Can I use gluten-free lasagna noodles?
Absolutely. Just keep an eye on them — some gluten-free noodles cook faster.
What’s the best meat alternative for vegetarians?
I recommend using lentils or plant-based meat crumbles for a similar texture.
Is this soup spicy?
Not by default, but you can always add chili flakes or hot sauce if you like heat.
Can I use red wine instead of white?
Yes! Red wine gives it a richer, deeper flavor — just use a dry one.
