Lasagna Soup

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.

The Best Lasagna Soup

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.

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.

• 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. 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!
• Cheese – I used shredded mozzarella, grated Parmesan cheese can be used as a substitute.
• Parsley – Chopped, for garnish. Basil can be used instead.

This recipe is so easy. No need to spend hours of layering noodles, meat sauce, and cheese.  All you have to do is put everything that is tasty about lasagna into a big pot and cook! It’s that simple and you’ll have a delicious filling meal on the table in just 40 minutes!

Brown The Pork

To begin, you need to properly brown the pork to make the soup super flavorful. So add the ground pork to a Dutch oven or large pot and sprinkle it with salt and pepper. Now, cook the meat over medium-high heat for about 4 to 5 minutes or until nicely browned. You will need to break the ground pork up with a wooden spoon as it cooks. Then add the onions to the pot and cook them together with the meat for about 5 minutes or until they are soft and translucent. 

Make The Broth

You can start the tomato broth once the pork is browned. First, stir the garlic, oregano, and basil into the meat mixture and then cook it for 2 minutes to flavor the pork. Now, add the hot sauce and tomato paste to the pot, stir it into the meat, and cook it until the tomato paste turns brownish in color. Then add the diced tomatoes, bay leaves, and chicken broth. Finally, stir the mixture together, give it a taste, and season with salt and pepper if needed.

Add The Pasta And Cook

With the broth complete, add the mafalda pasta and simmer the soup for another 20 minutes or until the pasta is cooked to al dente. Cooking pasta to “al dente” basically means it’s tender but still firm to the bite. But, you can of course cook it longer if you prefer. 

Garnish And Serve

And that’s it! Your lasagna soup is ready to eat! To serve, ladle it into your favorite bowls and then garnish it with some mozzarella or Parmesan cheese along with a bit of fresh basil or chopped parsley.

You can also melt the cheese on top if you prefer by simply placing the soup under a broiler for a few minutes until the cheese begins to brown. Another idea is to add a dollop of ricotta to finish as well along with a dash of red pepper flakes. 

What Is Lasagna Soup

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!

What Else Can I Add To This Soup?

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.

How To Serve

This soup would be great paired with some garlic bread for dunking!

Can I Make This In Advance

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.

Storing Leftovers

Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.

Freezing

As I stated earlier, 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.

More Great Lasagna Recipes To Try

• Taco Lasagna
• Buffalo Chicken Lasagna
• Easy Beef Lasagna
• Skillet Lasagna
• Zucchini Lasagna
• Lasagna Dip
• Pastitsio (Greek Lasagna)
• Lasagna Roll-ups
• One Pot Hamburger Helper Lasagna

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4.63 from 70 votes

Lasagna Soup

Prep 5 minutes minutes

Cook 35 minutes minutes

Total 40 minutes minutes

6

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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.

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Ingredients

• ▢ 1 pound ground pork
• ▢ ½ teaspoon salt (or to taste)
• ▢ ¼ teaspoon pepper (or to taste)
• ▢ 1 large onion (chopped)
• ▢ 6 cloves garlic (minced)
• ▢ 2 teaspoons dried oregano
• ▢ 1 tablespoon dried basil
• ▢ 1 teaspoon hot sauce
• ▢ 3 tablespoons tomato paste
• ▢ 28 ounces diced tomatoes ((1 can) or diced fire roasted tomatoes)
• ▢ 2 bay leaves
• ▢ 8 cups chicken broth ((low sodium) or water)
• ▢ 8 ounces mafalda pasta
• ▢ 1 cup mozzarella (shredded, or grated Parmesan cheese)
• ▢ 1 tablespoon parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

• 6 Quart Dutch Oven

Notes

1. 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.
2. 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.
3. Make sure to use tomato PASTE, not tomato sauce.
4. 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.
5. Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.

Nutrition Information

Serving: 1servingCalories: 493kcal (25%)Carbohydrates: 43g (14%)Protein: 30g (60%)Fat: 23g (35%)Saturated Fat: 9g (56%)Cholesterol: 69mg (23%)Sodium: 722mg (31%)Potassium: 996mg (28%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 485IU (10%)Vitamin C: 19mg (23%)Calcium: 208mg (21%)Iron: 4mg (22%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.