Lasagna Soup – An Organized Chaos

If there’s a recipe that perfectly embodies the phrase organized chaos in the best way possible, it’s Lasagna Soup. It’s got all the comforting flavors of traditional lasagna—rich tomato sauce, savory meat, gooey cheese—but in a bowl. It’s warm, hearty, and so satisfying, yet wonderfully casual and easy to pull together.

I remember the first time I tried lasagna soup. I was craving the cozy vibe of lasagna, but I just didn’t have the patience to layer noodles, sauce, and cheese and wait an hour for it to bake. So I thought: Why not just throw everything into a pot and call it a soup? Turns out, it’s one of my best kitchen shortcuts ever.

In this article, I’m breaking down how to make Lasagna Soup, with plenty of tips, variations, and helpful info so you’ll feel confident and excited to try it yourself.

What is Lasagna Soup?

Let’s define this deliciously chaotic dish.

Lasagna Soup:

• A soup version of classic lasagna, featuring ground meat, tomatoes, broth, herbs, lasagna noodles (often broken into pieces), and plenty of melted cheese stirred in or dolloped on top.

It’s basically lasagna’s laid-back cousin. Less fuss, fewer dishes, faster payoff.

Why You’ll Love This Recipe

Here’s why lasagna soup has become a staple in my kitchen:

✅ Ready in under an hour
✅ All the lasagna flavors without the layers
✅ Great for meal prep
✅ Easily customizable
✅ Freezes beautifully

Key Ingredients and Why They Matter

Let’s go over what makes this soup taste so much like lasagna in a bowl:

Ground Meat

• Traditionally, I use ground beef or a combo of beef and Italian sausage for deeper flavor.
• Turkey or chicken work well for a leaner option.

Onion and Garlic

• The aromatic base that builds savory depth.

Tomato Products

• Crushed tomatoes, diced tomatoes, or tomato sauce bring classic lasagna flavor.
• Tomato paste adds a concentrated richness.

Italian Seasoning

• A blend of oregano, basil, thyme, and rosemary.
• Essential for that unmistakable Italian vibe.

Lasagna Noodles

• Broken into pieces for rustic charm.
• Cook directly in the soup to soak up flavor.

Broth

• Chicken or beef broth creates the soupy base.

Cheese

• Ricotta for creamy richness.
• Mozzarella for gooey melts.
• Parmesan for salty umami.

Ingredients List (Serves 6)

Here’s what you’ll need for my go-to lasagna soup:

• 1 lb ground beef (or Italian sausage, or turkey)
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 4 cups chicken or beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 8 oz lasagna noodles, broken into pieces
• Salt and black pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh parsley for garnish

How to Make Lasagna Soup

Let’s get organized—here’s how this “chaos” comes together:

1. Brown the Meat

• Heat a large pot over medium heat.
• Add ground meat and onion.
• Cook until browned and onions are soft.
• Drain excess fat if necessary.

2. Add Garlic and Tomato Paste

• Stir in garlic and tomato paste.
• Cook 1-2 minutes to deepen flavor.

3. Pour in Liquids

• Add broth, crushed tomatoes, diced tomatoes, and spices.
• Bring to a simmer.

4. Add Noodles

• Stir in broken lasagna noodles.
• Simmer for 10-12 minutes, until noodles are tender.

5. Season and Serve

• Taste and adjust salt and pepper.
• Ladle soup into bowls.
• Top with ricotta, mozzarella, Parmesan, and fresh parsley.

Tips for Success

• Don’t overcook the noodles. Keep them al dente so they hold their shape.
• Adjust consistency. Add extra broth if it’s too thick.
• Layer your toppings. Ricotta first, then melty mozzarella, then sprinkle Parmesan.

Variations to Try

• Vegetarian Version: Omit meat, use vegetable broth, and add mushrooms or spinach.
• Spicy Kick: Increase red pepper flakes or add spicy sausage.
• Creamy Version: Stir in a splash of heavy cream at the end for a silky texture.

Nutritional Breakdown (Approx. per serving)

Storage and Reheating

• Refrigerate up to 4 days.
• Freeze up to 3 months.
• Reheat gently on the stove, adding broth if needed.

My Personal Touch

Whenever I make lasagna soup, it reminds me of family nights when everyone wants something warm and comforting but no one wants to wait hours for a traditional lasagna to bake.

I’ve shared this recipe with friends who said their kids loved it even more than regular lasagna because it’s so fun to eat. To me, that’s the magic of this recipe—organized chaos that makes people smile.

Q&A Section

Can I make lasagna soup in the slow cooker?
Yes! Brown the meat and onions first, then add everything except the noodles. Cook on LOW for 6-8 hours. Add noodles during the last 30-40 minutes.

Can I use other types of pasta?
Absolutely. Mafalda, bowties, or rotini work well if you don’t have lasagna noodles.

Can I freeze lasagna soup?
Yes, but I recommend cooking the noodles separately when reheating, so they don’t get mushy.

Is lasagna soup healthy?
It’s hearty and filling, but you can lighten it up with lean meat, whole wheat noodles, and reduced-fat cheese.