Go Back
Close-up of a steaming bowl of hearty lasagna soup with ricotta and herbs.

Elevated Weeknight Lasagna Soup

Enjoy all the comforting flavors of lasagna in a convenient soup format, perfect for a quick and satisfying weeknight meal. This recipe combines hearty meat, rich tomato broth, tender noodles, and a creamy cheese finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Spoon

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (or a mix, or plant-based alternative)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 28 ounce crushed tomatoes
  • 15 ounce tomato sauce
  • 1-2 tablespoons balsamic glaze
  • 4 cups chicken or vegetable broth
  • 6-8 lasagna noodles, broken into 2-inch pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste

For Finishing

  • 4 ounces fresh spinach or baby kale
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • Fresh parsley or basil, chopped for garnish (optional)

Instructions
 

Preparation

  • Heat olive oil in a large pot over medium heat, then sauté chopped onion for about 5 minutes until softened.
  • Stir in minced garlic and cook for another minute until fragrant.

Cooking

  • Add ground meat to the pot, break it up, and cook until browned for 8-10 minutes, then drain any excess fat.
  • Pour in crushed tomatoes, tomato sauce, and balsamic glaze, stir well, and simmer for 5-7 minutes.
  • Add broth, oregano, basil, and red pepper flakes (if using), season with salt and pepper, and bring to a gentle boil.
  • Add broken lasagna noodles to the simmering soup, cover, and cook for 10-12 minutes until tender, stirring occasionally.
  • Stir in fresh spinach or baby kale until wilted, then remove the pot from the heat.

Finishing and Serving

  • Add ricotta, mozzarella, and Parmesan cheeses to the soup, stirring gently until melted and creamy.
  • Ladle the hot soup into bowls, garnish with extra Parmesan and fresh herbs if desired, and serve immediately.

Notes

For a richer flavor, you can brown the meat until slightly crispy before adding the aromatics. Adjust the amount of red pepper flakes to your preferred spice level. If you prefer a thicker soup, you can add less broth or cook it uncovered for a longer period to reduce. This soup also tastes great the next day!