All the flavors of traditional Lasagna, in soup form! This Lasagna Soup comes together in just over 30 minutes, making it perfect for those times when you’re craving lasagna, but lack the time.
Lasagna really is a favorite for a lot of people. I mean, think about all the cheesy, saucy pasta, can you think of any better comfort food? A lot of people shy away from making homemade lasagna, because it does require a lot of effort and time.
That’s why this lasagna soup is so great. Made entirely in one pot, this soup requires minimal effort and comes together in 40 minutes total! Lasagna in a bowl, it’s simply ingenious.
Easy Lasagna Soup
- Easy To Make
- Simple Ingredients
- Takes 40 Minutes Total
- Delicious Comfort Food
- Made In One Pot
I have made many variations of lasagna before. I’ve made it in a skillet, in roll up form, I’ve even turned it into a dip! So why not soup?! When you’re craving that cheesy, saucy, noodle goodness but don’t want to spend hours in the kitchen slaving away over layers upon layers, this easy soup is the way to go! This recipe is delicious, comforting and incredibly simple, making it the perfect dinner recipe to add to your repertoire.
Ingredient Notes
- Pork – I used ground pork for this recipe. You can use ground chicken, turkey, or beef! Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Seasoning – Dried basil, dried oregano, salt & pepper. You can also use Italian Seasoning for this recipe if you’d like.
- Onion and Garlic – Essential flavors enhancers to any soup.
- Hot Sauce – This is going to add a nice bit of spice to our soup. Use your favorite or try out my homemade hot sauce recipe!
- Tomato Paste – Make sure to use tomato paste and not tomato sauce. Tomato paste has a more concentrated flavor.
- Diced Tomato – I used diced fire roasted tomatoes because I love them. I really really love them. If you don’t have them, or can’t find them, regular diced tomatoes work just as well!
- Bay Leaves – Essential for soup.
- Chicken Broth – I always opt for low sodium, if you don’t have chicken broth on hand, water will work.
- Noodles – If you want this soup to look exactly like lasagna in a bowl, you should use mafalda pasta, which it’s basically little lasagna sheets, really cute and perfect for this soup. If you can’t find it, use regular lasagna noodles, but break them up into smaller pieces! See “FAQs & Expert Tips” for more substitutions.
- Cheese – I used shredded mozzarella, grated Parmesan cheese can be used as a substitute.
- Parsley – Chopped, for garnish. Basil can be used instead.
How To Make Lasagna Soup
- Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes.
- Add Ingredients: Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, tomato paste and cook until the tomato paste turns brownish in color. Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
- Add Noodles: Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.
FAQs & Expert Tips
FAQs
It’s exactly what it sounds like! If you’ve never had lasagna soup, this is something you must try. It is literally like eating lasagna in soup form, except it’s a lot easier to make and a lot faster!
Feel free to incorporate some extra veggies in this soup! Anything you’d put in your lasagna, you can put in the soup. Customize it to your liking.
This soup would be great paired with some cheesy bread or garlic bread for dunking!
Absolutely! For best results, stop cooking the soup before adding in the noodles and cheese. Adding in the noodles before freezing can cause your pasta to come out mushy. Completely cool your soup, and place in a freezer bag or airtight container. Make sure it is sealed tightly before freezing. At a later date, thaw your soup in the fridge and then reheat on the stove top and finish with the noodles and cheese.
Tips
- If you can’t find mafalda pasta, any small shapes such as farfalle, rotini, or penne would work. Egg noodles would be great as well.
- You can use ground chicken, turkey, or beef for this recipe. Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Make sure to use tomato PASTE, not tomato sauce.
- Sprinkle all the mozzarella cheese over the soup once it’s done right in the pot. This will give you melty cheese pulls in every bite.
Storing Leftovers
Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.
Freezing
As I stated in the FAQs, you can make this soup ahead and freeze it. For best results, I recommend freezing this soup without the noodles. When freezing noodles, they texture can become mushy after defrosting.
If you aren’t opposed to the mushy noodles, you can freeze it in a shallow airtight container for 3-4 months.
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Lasagna Soup
Equipment
Ingredients
- 1 pound ground pork
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon hot sauce
- 3 tablespoon tomato paste
- 28 ounce diced tomatoes (1 can) or diced fire roasted tomatoes
- 2 bay leaves
- 8 cups chicken broth (low sodium) or water
- 8 ounce mafalda pasta
- 1 cup mozzarella shredded, or grated Parmesan cheese
- 1 tablespoon parsley chopped
Instructions
- Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes.
- Add Ingredients: Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, tomato paste and cook until the tomato paste turns brownish in color. Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
- Add Noodles: Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.
Recipe Notes
- If you can’t find mafalda pasta, any small shapes such as farfalle, rotini, or penne would work. Egg noodles would be great as well.
- You can use ground chicken, turkey, or beef for this recipe. Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Make sure to use tomato PASTE, not tomato sauce.
- Sprinkle all the mozzarella cheese over the soup once it’s done right in the pot. This will give you melty cheese pulls in every bite.
- Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.
Wow! I just made this and would give it 6 stars if I could!! The finished flavors are out of this world. I made half the recipe and was little handed on the garlic because I love it, but didnt change a thing. I put all the mozz/parm on top of the soup and put it under the broiler, and of course added more parm at the end. Definitely a keeper!! Thank you!!
My pleasure, glad you liked it!
This recipe is awesome. Total comfort food. It’s definitely going to become a favorite.
Delicious soup! Thanks.
So glad you liked it!
Well I made a mistake but my daughter loved it. I was in a hurry and bought fire roasted diced tomatoes. Or at least I thought I had. They were exactly that with a salsa blend two them. I evidently didn’t read the label completely. Well the cans were open so I was committed. So put it all together and added fresh shredded mozzarella and I came out with an Italian Spanish soup and my daughter loved it. I thought it good but a little spicy. Family wants me to do it again with the mistake or with the original recipe either way they approved and want it again. I also used Farfalle noodles because the others were not available. Never tried anything of yours that was not loved and have passed others to your site.
Your soup recipes sound good.am trying the lasagne soup tonight.
Love this switch up from traditional lasagna. Pinned!
Do you drain the grease after you brown the meat?
We always use lean ground beef so we don’t end up with much oil. If you get lots of grease then definitely drain it!
ok, thanks. I can’t wait to make this tonight. It sounds so yummy!
That lasagna soup is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!
Gorgeous photos and amazing looking lasagna soup! I am obsessed with soups! I’ll definitely try it! Thanks a lot for sharing!
Thank you! You’ll have to try, it’s so good.
I love lasagna.. I love soup.. and now I’m a fan of lasagna soup.
Thanks for sharing, Jo. This dish was heavenly.
This is awesome. Just made this for my family for dinner. It does freeze well when reheated. Thanks for sharing this amazing recipe. Kudos 😉
My pleasure, glad you liked it!