Quick and Easy Lasagna Soup Recipe in Under 30 Minutes

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When you’re craving comfort food but don’t have hours to spend in the kitchen, this Lasagna Soup Recipe is the answer. Packed with rich tomato flavor, tender pasta, melted cheese, and savory seasonings, it delivers all the flavors of traditional lasagna—without the fuss. This recipe is perfect for busy weeknights, cozy fall soup recipes, or when you want a hearty soup for dinner that everyone will love.

Why Make Lasagna Soup?

Lasagna is delicious but can be time-consuming to layer and bake. With this lasagna soup stove top recipe, you get the same cheesy, saucy goodness in a fraction of the time. It’s ready in under 30 minutes, making it ideal for families, quick dinners, and even meal prep.

Ingredients:

• 1 lb ground beef or Italian sausage (or use chicken breast recipes for a lighter twist)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or beef broth
• 2 tbsp tomato paste
• 2 cups uncooked mafalda or bowtie pasta (you can also use tortellini soup recipes for extra flavor)
• Salt and pepper to taste
• 1 cup ricotta cheese (lasagna soup with ricotta option)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Directions:

1. In a large pot, brown ground beef (or diced chicken breast for chicken lasagna soup) with onion and garlic until cooked through. Drain excess fat.
2. Stir in tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes.
3. Add crushed tomatoes and broth. Bring to a simmer.
4. Stir in pasta (or tortellini for Italian tortellini soup) and cook until tender, about 10–12 minutes.
5. Season with salt and pepper.
6. Ladle soup into bowls and top with a dollop of ricotta, mozzarella, and Parmesan. Garnish with fresh basil or parsley.

How to Serve Lasagna Soup

This Italian soup recipe is best served hot with crusty garlic bread or a simple side salad. For an extra indulgent twist, swirl in more ricotta or shredded cheese right before serving. If you’re a fan of creamy cheese soup recipes, this will hit the spot.

Tips for the Best Lasagna Soup

• Meal prep friendly: Cook the soup base ahead and reheat, adding pasta fresh before serving.
• Cheese lovers: Mix multiple cheeses like provolone or fontina for a deeper flavor.
• Make it lighter: Swap beef for ground turkey or diced chicken breast.
• Vegetarian option: Leave out the meat and add zucchini, mushrooms, and spinach.

FAQs

Q: Can I make lasagna soup in advance?
Yes! Prepare the broth and meat mixture ahead, then add fresh pasta before serving to prevent sogginess.

Q: Can I freeze lasagna soup?
Absolutely—just freeze the broth and meat mixture without pasta. Add pasta after reheating.

Q: What’s the best pasta for lasagna soup?
Mafalda pasta (mini lasagna noodles) is classic, but bowties, rotini, or tortellini work perfectly too.

Final Thoughts

This quick and easy lasagna soup recipe is proof that you don’t need hours in the kitchen to enjoy a comforting Italian classic. Whether you make it as a hearty soup for dinner, try the creamy lasagna soup with ricotta, or experiment with chicken lasagna soup, it’s guaranteed to become a family favorite.

If you love Italian soup recipes, this dish also pairs beautifully with other cozy meals like Italian tortellini soup or creamy cheese soup recipes. Add it to your list of must-try fall soup recipes this season!

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Easy Lasagna Soup (30 Minutes)

This hearty lasagna soup delivers all the cheesy, saucy flavors of classic lasagna—without the layering or long bake time. Packed with ground beef (or chicken), pasta, and rich tomato broth, it’s the perfect cozy dinner for busy weeknights or fall comfort meals.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef or Italian sausage or use diced chicken breast for a lighter twist
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes optional
• 1 can 28 oz crushed tomatoes
• 4 cups chicken or beef broth
• 2 tbsp tomato paste
• 2 cups uncooked mafalda or bowtie pasta tortellini works too
• Salt and black pepper to taste
• 1 cup ricotta cheese for topping
• 1 cup shredded mozzarella cheese for topping
• 1/2 cup grated Parmesan cheese for topping
• Fresh basil or parsley chopped (for garnish)

Method

 

1. In a large pot, cook ground beef (or chicken) with diced onion and garlic until browned. Drain excess fat.
2. Stir in tomato paste, Italian seasoning, and red pepper flakes. Cook 1–2 minutes.
3. Add crushed tomatoes and broth. Bring to a gentle simmer.
4. Stir in pasta and cook until tender, about 10–12 minutes.
5. Season with salt and pepper to taste.
6. Ladle soup into bowls. Top each serving with a dollop of ricotta, shredded mozzarella, Parmesan, and fresh herbs.

Notes

• Meal Prep: Make the soup base ahead and refrigerate. Add pasta just before serving so it doesn’t get mushy.
• Cheese Lovers: Try adding provolone or fontina for more depth.
• Lighter Option: Use ground turkey or chicken breast instead of beef.
• Vegetarian: Skip the meat and add zucchini, mushrooms, or spinach.