Lasagna soup is everything you love about traditional lasagna—rich tomato sauce, tender pasta, savory beef, and melty cheese—but in a soul-warming bowl. This one-pot wonder turns a labor-intensive comfort food into an easy weeknight dinner that’s ready in under an hour. Whether you’re cooking for family or just craving something hearty, lasagna soup delivers that nostalgic Italian flavor with far less fuss. Instead of layering noodles, sauce, and cheese, you’ll simmer everything together in a single pot, making cleanup just as easy as cooking. It’s cozy, satisfying, and guaranteed to be a hit at the dinner table.
Table of Contents
Why You’ll Love This Recipe
- All the lasagna flavor, none of the hassle – Get those classic layers of meat, tomato, and cheese in a comforting soup form, without baking or stacking noodles.
- Quick weeknight win – From stovetop to table in just 30–45 minutes, this lasagna soup fits into even the busiest weekday.
- One pot, minimal cleanup – Everything cooks in a single pot, which means fewer dishes and more time to relax.
- Customizable to your pantry – Swap the beef for turkey or sausage, use any pasta shape you have, and pick your favorite cheese combo.
- Kid-approved comfort food – Cheesy, meaty, and familiar—kids will slurp it up, and you’ll love that it’s a complete meal in a bowl.
Ingredients
Here’s everything you’ll need to make this flavorful lasagna soup:
For the Soup
- 1–2 tablespoons olive oil (or your preferred cooking oil)
- 1 pound ground beef (80/20 or 85/15)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce or puree
- ⅓ cup tomato paste (about half a 6 oz can)
- 4 cups chicken broth (or substitute beef or vegetable broth)
- 1–2 cups water (as needed for texture)
- 1 tablespoon Italian herb blend
- 1 teaspoon sea salt (or to taste)
- Ground black pepper, to taste
- 8 oz bow tie pasta (uncooked)
For Serving
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated or shaved parmesan cheese
- ¼ cup chopped fresh parsley (or 1 tablespoon dried parsley)
Instructions
Follow these simple steps to bring your lasagna soup to life:
1. Brown the Beef and Aromatics
- In a large soup pot (at least 4.5 quarts), heat olive oil over medium-high heat.
- Add the ground beef, diced onion, and minced garlic.
- Sauté until the beef is browned and the onions are soft, about 7–8 minutes.
- Drain excess fat, if needed. Let the onions get slightly golden for extra flavor.
2. Build the Soup Base
- Stir in the diced tomatoes (with juices), tomato sauce, and tomato paste.
- Pour in the chicken broth and 1 cup of water.
- Add Italian seasoning, salt, and pepper to taste.
- Bring to a boil over high heat.
3. Cook the Pasta
- Once boiling, stir in the uncooked bow tie pasta.
- Reduce heat to medium and simmer uncovered for 10–12 minutes, stirring often to prevent sticking.
- Add more water or broth as needed to reach desired soup consistency.
4. Finish with Cheese
- When the pasta is tender, remove the pot from heat.
- Stir in ricotta, mozzarella, and parmesan cheese—or serve the cheese on the side for individual bowls.
- Sprinkle with chopped fresh parsley just before serving.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 20–30 minutes
- Total Time: 30–45 minutes
- Servings: 6 generous portions
- Skill Level: Easy
- Estimated Cost: Low to moderate (budget-friendly ingredients)
Nutrition Facts (Estimated per serving)
Note: These values are approximate and will vary based on exact ingredients and portion sizes.
- Calories: 420–470
- Protein: 19–22g
- Fat: 15–18g
- Carbohydrates: 38–45g
- Fiber: 4–5g
- Sugars: 6–8g
- Sodium: 850–950mg
- Calcium: ~150mg
Tips & Variations
🔪 Cooking Tips
- Don’t overcook the pasta – Add it during the last 10–12 minutes so it stays al dente. Overcooked pasta will absorb too much liquid and turn mushy.
- Brown the meat properly – Letting the beef sear and caramelize builds a deeper, richer flavor base.
- Adjust consistency as needed – Add a splash of broth or water if the soup thickens too much while simmering or reheating.
- Stir cheese in last – For a creamier texture and to avoid curdling, add cheeses off heat or directly to bowls before serving.
🔄 Easy Variations
- Meat swaps – Use ground turkey, Italian sausage, or even plant-based meat alternatives for different flavors.
- Cheese options – Don’t have ricotta? Try cottage cheese, cream cheese (for richness), or a mix of whatever shredded cheese is on hand.
- Pasta flexibility – Bow tie pasta is fun, but rotini, penne, shells, or even broken lasagna noodles work just as well.
- Boost the veggies – Add chopped spinach, mushrooms, or zucchini for extra nutrients and heartiness.
Lasagna Soup with Bow Tie Pasta
Equipment
- – Large soup pot (4.5 qt or larger)
- Wooden spoon or spatula
- Ladle
Ingredients
- – **For the Soup:**
- – 1–2 tbsp olive oil
- – 1 lb ground beef 80/20 or 85/15
- – 1 large yellow onion diced
- – 4 garlic cloves minced
- – 1 can 15 oz diced tomatoes, undrained
- – 1 can 15 oz tomato sauce or puree
- – 1/3 cup tomato paste half a 6 oz can
- – 4 cups chicken broth
- – 1–2 cups water as needed
- – 1 tbsp Italian herb blend
- – 1 tsp sea salt or more to taste
- – Ground black pepper to taste
- – 8 oz uncooked bow tie pasta
- – **For Serving:**
- – 1/2 cup ricotta cheese
- – 1/2 cup shredded mozzarella cheese
- – 1/4 cup grated parmesan cheese
- – 1/4 cup chopped fresh parsley
Instructions
- **Brown the Beef:** Heat oil in a large pot over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is soft. Drain excess fat.
- **Add Base Ingredients:** Stir in diced tomatoes, tomato sauce, tomato paste, broth, 1 cup water, Italian seasoning, salt, and pepper.
- **Cook Pasta:** Bring soup to a boil. Add uncooked bow tie pasta. Reduce to a simmer and cook 10–12 minutes, stirring occasionally. Add more water if needed.
- **Add Cheese & Serve:** Remove from heat. Stir in ricotta, mozzarella, and parmesan (or add to individual bowls). Garnish with fresh parsley and serve hot.
Notes
– Ground turkey or sausage works well as a beef substitute.
– Add veggies like mushrooms or spinach for extra nutrition.
FAQs
Can I make lasagna soup ahead of time?
Yes! You can prepare the soup up to 3 days in advance. For best results, cook the pasta separately and store it apart from the broth to avoid sogginess. Reheat and combine just before serving.
Can I freeze lasagna soup?
Absolutely. For optimal texture, freeze the soup without the pasta. Add freshly cooked pasta when reheating. If already combined, it will still freeze well—just expect softer noodles.
How do I reheat leftovers?
Reheat gently on the stovetop over medium heat. Add a splash of broth or water to loosen it up. You can also microwave it in 1-minute intervals, stirring in between.
Can I make this vegetarian?
Sure! Swap the ground beef for a plant-based alternative or use extra veggies like mushrooms, zucchini, or lentils. Use vegetable broth to keep it meat-free.
Is this soup spicy?
Not at all. It’s kid-friendly and mild. But if you like heat, add a pinch of red pepper flakes or a splash of hot sauce.
Conclusion
If you’re craving comfort without the time commitment of traditional lasagna, lasagna soup is your new weeknight hero. It’s hearty, cheesy, and rich in Italian flavors—yet takes less than an hour to make and uses just one pot. Whether you’re feeding picky kids, meal prepping for the week, or hosting a casual dinner, this soup never disappoints. Pair it with garlic bread or a fresh salad for the ultimate cozy meal. Once you try it, this easy twist on lasagna will earn a permanent spot in your recipe rotation.