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Lasagna Soup Recipe

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
Cook Time 20 minutes
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.