I still remember the first time I turned lasagna into a spoonable bowl of comfort. This Easy Lasagna Soup captures the layered flavors of the classic pasta bake but cooks in a single pot in under an hour, making it perfect for busy weeknights and family dinners. If you like hearty, tomato-forward soups with cheesy finishing touches, this hits the mark every time. For a slow-cooker take on the same cozy idea, check out this slow-cooker lasagna soup for hands-off prep and even deeper flavor.
What makes this recipe special
This version turns lasagna into a quick, forgiving soup that still delivers on richness and texture. It is:
- Fast: Brown the meat, simmer the tomato base, then drop in uncooked bowtie pasta for an efficient dinner.
- Budget-friendly: Uses pantry cans and common proteins to feed a family without fuss.
- Kid-friendly: Familiar lasagna flavors framed in a bowl encourage even picky eaters to dig in.
- Flexible: Swap proteins, cheeses, or pasta shapes easily to suit what’s on hand.
It’s ideal on chilly evenings, for weeknight meal prep, or when you want lasagna flavor without the layering and baking.
Step-by-step overview
Before you grab the ingredients, here’s the process in a few sentences so you know what to expect:
- Brown the ground beef and let the pan drippings flavor the base.
- Sauté onion and garlic briefly to build aroma.
- Add tomatoes, sauce, and paste to create a concentrated tomato base.
- Pour in broth, return the beef, and simmer so flavors meld.
- Cook uncooked bowtie pasta directly in the simmering soup until tender.
- Serve with a dollop of ricotta and shredded mozzarella for a lasagna finish.
What you’ll need
- 1 to 2 tablespoons olive oil (or neutral oil)
- 1 pound ground beef
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1 to 2 cups water (add as needed to reach desired consistency)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt, plus more to taste
- Black pepper, freshly ground
- 8 ounces bowtie pasta, uncooked (farfalle)
- 1/2 cup ricotta cheese, for serving
- 2 ounces mozzarella cheese, shredded, for serving
Notes and substitutions: use low-sodium broth and adjust salt at the end. For a lighter option, substitute ground turkey or chicken. Gluten-free pasta works fine—just check the package cooking time.
Step-by-step instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned and no longer pink. Use a slotted spoon to remove the beef to a plate, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant, being careful not to burn it.
- Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir and let the mixture simmer for 4 to 5 minutes to deepen the tomato flavor.
- Add the chicken broth and 1 cup of water, then return the reserved beef to the pot. Stir in the Italian seasoning, sea salt, and a few grinds of black pepper. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes so the flavors meld.
- Uncover and add the uncooked bowtie pasta. Cook uncovered according to the package directions—typically 8 to 10 minutes—stirring occasionally so the pasta does not clump and adding more water if the soup becomes too thick.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and finish each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Serve immediately while the cheeses are creamy.
Best ways to enjoy it
Serve this soup straight from the pot with melted cheese on top and a spoonful of ricotta to add creaminess. Pair it with:
- A simple green salad dressed with lemon vinaigrette for brightness.
- Garlic bread or toasted baguette slices to sop up the tomato broth.
- A side of roasted vegetables for extra nutrients.
If you like experimenting with one-pot comfort meals, you might also enjoy this crockpot chicken tortilla soup as a different weeknight favorite.
Storage and reheating tips
- Refrigeration: Cool soup within two hours of cooking and store in airtight containers for 3 to 4 days.
- Freezing: For best texture, freeze the soup without the fresh cheeses for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding 1/4 to 1/2 cup water or broth as needed to restore the original consistency. Heat until steaming and reaching 165°F for safe consumption. You can also microwave single servings, stirring occasionally to heat evenly.
- Make-ahead note: If planning to store or freeze, cook the pasta separately and add it when serving to keep the texture al dente.
Pro chef tips
- Brown for depth: Let the beef develop a little color before removing it; those browned bits add savory complexity to the broth.
- Season in layers: Add a little salt during cooking and adjust at the end after the pasta has cooked and flavors concentrate.
- Control thickness: The tomato paste and pasta will thicken the soup—keep extra water handy so you can thin the soup to your preferred consistency.
- Cheese finish: Dollop cold ricotta into hot bowls and let it melt slightly for a creamy contrast. Freshly grated mozzarella melts more evenly than pre-shredded.
- Pasta timing: Start the pasta only when you plan to serve within about 10 minutes; otherwise cook pasta separately to avoid over-softening for leftovers.
Recipe variations
- Vegetarian: Swap the beef for a can of rinsed lentils or chopped mushrooms and use vegetable broth instead of chicken broth.
- Meat swap: Ground turkey or a plant-based ground alternative works well if you want a lighter protein.
- Greens boost: Stir in baby spinach or chopped kale during the last 2 minutes of pasta cooking so it wilts but stays bright.
- Spicy: Add crushed red pepper flakes or a pinch of cayenne with the Italian seasoning for heat.
- Different cheeses: Try dollops of mascarpone or a sprinkle of grated Parmesan in place of—or alongside—the mozzarella.
Your questions answered
How long does this soup take to make from start to finish?
From start to finish you should plan on 35 to 45 minutes. Browning the beef and simmering the tomato base take about 20 to 25 minutes, then pasta cooks in roughly 8 to 10 minutes.
Can I make this ahead and reheat it for later meals?
Yes. For the best texture, cook the pasta separately if you know you will reheat later. Store soup and cooked pasta separately; combine and reheat just before serving.
Is it safe to freeze lasagna soup?
You can freeze the soup (without fresh cheeses) for up to 3 months. After thawing, warm gently on the stovetop and add fresh ricotta and mozzarella when ready to serve.
What if I only have different pasta shapes?
Any short pasta will work. Keep an eye on the package time; adjust the cooking time to avoid overcooked, mushy pasta.
Can I reduce the sodium in this recipe?
Yes. Use low-sodium or no-salt-added broth and reduce the added sea salt. Taste and correct seasoning at the end because flavors concentrate after simmering.
Easy Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned and no longer pink. Use a slotted spoon to remove the beef to a plate, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
- Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir and let the mixture simmer for 4 to 5 minutes to deepen the tomato flavor.
- Add the chicken broth and 1 cup of water, then return the reserved beef to the pot. Stir in the Italian seasoning, sea salt, and a few grinds of black pepper. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes so the flavors meld.
- Uncover and add the uncooked bowtie pasta. Cook uncovered according to the package directions—typically 8 to 10 minutes—stirring occasionally so the pasta does not clump and adding more water if the soup becomes too thick.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and finish each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Serve immediately while the cheeses are creamy.
