Lasagna Soup You’ll Crave Weekly 🍲🔥

There’s nothing quite like a bubbling pot of Lasagna Soup to bring comfort to your kitchen table. Imagine all the beloved layers of traditional lasagna — rich tomato sauce, ground meat, tender noodles, and gooey cheese — simmered into a spoonable bowl of cozy, Italian-style goodness. This easy, homemade lasagna soup recipe is your weeknight hero: quick to prepare, endlessly customizable, and packed with crave-worthy flavor.

In this guide, you’ll get everything you need: a step-by-step breakdown, expert tips, storage hacks, variations, nutritional info, and answers to common questions. Whether you’re cooking for a crowd or just meal-prepping for the week, this one-pot wonder will be on repeat.

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⭐️ Why You’ll Love This Lasagna Soup

• Tastes just like traditional lasagna — with less mess

• Ready in 30–40 minutes

• Family-friendly and freezer-friendly

• Simple pantry ingredients

• One pot = minimal cleanup

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🧄🍅 Ingredients for Homemade Lasagna Soup

Here’s everything you’ll need to make this easy lasagna soup at home:

For the Soup Base

• 1 lb (450g) ground beef (or Italian sausage)

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• 1 (14-ounce) can diced tomatoes

• 4 cups (1 liter) beef or chicken broth

• 8 uncooked lasagna noodles, broken into bite-sized pieces

For the Creamy Cheese Topping

• 1 cup ricotta cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• 1 tablespoon chopped fresh parsley (optional)

LSI keywords: Italian soup, one-pot pasta dish, lasagna-inspired soup, cheesy tomato soup, ricotta topping, comfort food dinner, hearty soup

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🍲 How to Make Lasagna Soup (Step-by-Step)

Step 1: Brown the Meat

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or sausage) and cook until browned and no longer pink, breaking it up with a spoon. Drain excess grease.

Step 2: Sauté Aromatics

Add diced onion and cook until soft, about 5 minutes. Stir in garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook for another minute until fragrant.

Step 3: Add Tomatoes and Broth

Mix in the tomato paste and let it cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, diced tomatoes, and broth. Stir everything together and bring to a simmer.

Step 4: Add Lasagna Noodles

Add the broken lasagna noodles directly into the pot. Simmer for 12–15 minutes or until noodles are cooked al dente. Stir occasionally to prevent sticking.

Step 5: Make the Cheese Mixture

While the soup simmers, mix ricotta, mozzarella, Parmesan, and chopped parsley in a small bowl. This will be your creamy, cheesy lasagna topping.

Step 6: Serve and Swirl

Ladle hot soup into bowls and dollop a generous spoonful of the cheese mixture on top. Let it melt into the soup and give it a gentle stir. Garnish with extra Parmesan and parsley, if desired.

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🍴 Pro Tips for the Best Lasagna Soup

• Break noodles unevenly for that rustic, hearty feel — no need for perfect pieces.

• Use sausage instead of beef for more flavor depth.

• Don’t overcook the noodles — they’ll continue softening in the hot broth.

• Make it creamy by stirring the cheese directly into the soup at the end if you prefer a blended texture.

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🚫 Common Mistakes to Avoid

• Overloading with noodles: Too many noodles absorb all the broth. Stick to about 8.

• Skipping the cheese topping: It’s what gives this soup the classic lasagna experience!

• Not seasoning well: Taste and adjust the salt and pepper before serving — tomatoes can vary in acidity.

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🧀 Tips & Variations

Add Veggies

• Stir in chopped spinach, zucchini, or mushrooms during the last few minutes of cooking.

Make It Spicy

• Add extra red pepper flakes or use hot Italian sausage.

Low-Carb Version

• Swap noodles for zucchini ribbons or shredded cabbage for a keto-friendly version.

Dairy-Free Option

• Use plant-based ricotta and vegan cheese for a dairy-free variation.

Vegetarian Twist

• Skip the meat and add lentils or white beans for protein.

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🧊 Storage & Reheating Instructions

How to Store

Let the soup cool completely, then store in airtight containers:

• In the fridge: up to 4 days

• In the freezer: up to 3 months

Pro Tip: Store noodles separately if making ahead — they soak up broth over time.

How to Reheat

• Stovetop: Simmer on medium heat, adding a splash of broth if it thickened too much.

• Microwave: Reheat individual portions on high for 2–3 minutes, stirring halfway.

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🧮 Nutritional Information (Per Serving – Approx. 1½ Cups)

Nutritional values are estimates and may vary based on brands used.

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❓ Frequently Asked Questions (FAQs)

1. Can I make lasagna soup in a slow cooker?

Absolutely! Brown the meat and aromatics first, then add all ingredients (except noodles and cheese) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding noodles in the last 30 minutes.

2. What kind of noodles work best?

Traditional lasagna noodles broken into chunks give that authentic vibe, but mafaldine, campanelle, or rotini work great too.

3. Can I freeze this soup with the noodles?

Yes, but the noodles may soften. If meal prepping, cook and store noodles separately, then combine when reheating.

4. Is lasagna soup spicy?

Not by default, but you can adjust the heat by increasing or skipping the red pepper flakes.

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📌 Final Thoughts — You’ll Want to Make This Lasagna Soup Weekly!

Whether you’re warming up on a chilly evening or looking for a meal that pleases the whole family, this Lasagna Soup You’ll Crave Weekly will hit the spot every time. It’s cozy, creamy, packed with flavor — and oh-so-easy to make at home.

🍴 Try it once, and it just might become your favorite comfort food rotation.

👉 Don’t forget to save this recipe, share it with your fellow soup lovers, or pin it for later!