Cozy Lasagna Soup Recipe – Easy Comfort Food You’ll Love

Name: Cozy Lasagna Soup Recipe – Easy Comfort Food You’ll Love
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb ground beef or Italian sausage; 1 medium onion, diced; 4 cloves garlic, minced; 28 oz crushed tomatoes; 4 cups chicken or beef broth; 8-10 lasagna noodles, broken into pieces; 1 tbsp Italian seasoning; Salt and pepper to taste; 1 cup ricotta cheese; 1 cup shredded mozzarella; 1/4 cup grated Parmesan; Fresh basil (optional)

Posted on November 24, 2025

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Picture this: it’s a chilly evening, the kind where you just want to curl up under a blanket and savor something warm and hearty. Enter lasagna soup. It’s everything you love about traditional lasagna—rich tomato sauce, gooey cheese, tender pasta—transformed into a soul-warming bowl of comfort. I’ve made this recipe more times than I can count, and every single time, it delivers pure happiness in a spoonful.

If you’ve ever found traditional lasagna just a bit too much effort, this recipe is for you. No layering, no baking—just one pot and about 40 minutes. Plus, it’s easy to customize, so you can make it exactly the way your family loves it. Ready to dive in?

Why You’ll Love This Recipe

Let me tell you why I keep coming back to lasagna soup—it’s got all the cozy vibes of homemade lasagna without the hassle. Here’s why this recipe is going to be your new favorite:

Quick and Easy: No need to layer and bake. Everything cooks in one pot, and it’s ready in under an hour. Perfect for weeknights!
Family-Friendly: Even picky eaters love this. My kids think it’s fun to eat lasagna with a spoon, and they always ask for seconds.
Customizable: Swap the pasta, play with the seasonings, or make it vegetarian—it’s super forgiving.
Comfort Food Vibes: It’s like a big warm hug in a bowl, especially when topped with melty cheese.

Seriously, this is the kind of recipe that’ll make your kitchen smell amazing and have everyone asking, “What’s for dinner?”

What Ingredients You’ll Need

Here’s the great news: you probably have most of this in your pantry already. And if not, I’ve got some tips for easy substitutes!

Ground beef or Italian sausage (1 lb / 450g): I use a mix for extra flavor, but you can pick one or even go with ground turkey if you prefer.
Onion (1 medium, diced): Adds sweetness and depth to the soup.
Garlic (4 cloves, minced): Because garlic makes everything better.
Crushed tomatoes (28 oz / 800g): The foundation of your rich, tomato-y broth.
Chicken or beef broth (4 cups / 1 liter): I usually go for chicken broth, but beef works if you want even deeper flavor.
Lasagna noodles (8-10 broken into pieces): The star of the show! No need to cook them in advance—they’ll cook right in the soup.
Italian seasoning (1 tbsp): A shortcut to all those classic lasagna flavors.
Salt and pepper: To taste. Always taste and adjust as you go!
Ricotta cheese (1 cup / 250g): Creamy perfection. You can sub cottage cheese if that’s more your style.
Shredded mozzarella (1 cup / 100g): For that melty, cheesy finish.
Grated Parmesan (¼ cup / 25g): Adds a nutty, salty kick.
Fresh basil (optional): For garnish, but totally worth it if you have some!

Quick Note: If you’re missing lasagna noodles, you can use bowtie pasta, penne, or even broken spaghetti. It’s flexible!

Equipment Needed

You don’t need much to make lasagna soup—just the basics:

Large soup pot: Big enough to hold all the ingredients. I use my trusty Dutch oven.
Wooden spoon or spatula: For stirring everything together.
Ladle: Makes serving the soup a breeze.
Cheese grater: Freshly grated Parmesan makes all the difference.

That’s it! No fancy gadgets required.

How to Make It: Step-by-Step

Alright, let’s do this! I promise it’s easy, and I’ll walk you through every step.

Cook the Meat (5 minutes): Heat a splash of olive oil in your soup pot over medium heat. Add the ground beef and/or sausage and cook, breaking it up with your spoon, until browned. Drain any excess grease.
Sauté the Aromatics (5 minutes): Add the diced onion to the pot and cook until softened. Toss in the minced garlic and stir for about 30 seconds, just until fragrant.
Add the Liquids and Seasonings (3 minutes): Pour in the crushed tomatoes and broth. Stir in the Italian seasoning, salt, and pepper. Bring everything to a boil.
Add the Pasta (10 minutes): Break your lasagna noodles into bite-sized pieces and stir them into the soup. Reduce the heat to a simmer and cook until the pasta is tender, about 10-12 minutes. Stir occasionally to keep the noodles from sticking to the bottom.
Add the Cheese (3 minutes): Stir in the ricotta and Parmesan cheese. Keep stirring until the cheeses melt into the soup, making it creamy and rich.
Serve and Enjoy! Ladle the soup into bowls and top with shredded mozzarella and fresh basil. You’ll want to dive right in!

Pro Tip: If the soup thickens too much, add a splash of hot water or extra broth to loosen it up.

My Best Tips & Techniques

Here’s everything I’ve learned from making lasagna soup over and over again:

Don’t overcook the pasta: Keep an eye on those noodles—overcooked pasta gets mushy, and nobody wants that.
Use freshly grated cheese: Pre-shredded cheese is coated in starch to keep it from clumping, which can affect how it melts.
Add the ricotta at the end: This keeps it creamy and prevents it from breaking down during cooking.
Season as you go: Taste the soup before adding the noodles and adjust the salt and pepper. It’s easier to fix the seasoning early on.
Make it ahead: This soup tastes even better the next day, so don’t hesitate to make it in advance and reheat. Add a splash of broth to thin it out if needed.

Ways to Mix It Up

Once you’ve mastered the basic version, here are some fun ways to make it your own:

Vegetarian Lasagna Soup: Skip the meat and add diced zucchini, mushrooms, and spinach for a veggie-packed version.
Spicy Kick: Add red pepper flakes or use spicy Italian sausage to turn up the heat.
White Lasagna Soup: Swap the crushed tomatoes for chicken broth and heavy cream, and use shredded chicken instead of beef.
Cheesy Overload: Stir in a handful of shredded cheddar or gouda along with the ricotta for an extra cheesy flavor.
Seafood Twist: Add cooked shrimp or lump crab meat for a fancy, coastal-inspired spin.
Gluten-Free Option: Use gluten-free pasta or rice noodles instead of lasagna noodles.

Feel free to experiment—the possibilities are endless!

Serving Ideas & Storage

This soup is a crowd-pleaser, and here’s how I like to serve it:

Classic: Just pile on the shredded mozzarella and fresh basil.
With Garlic Bread: Perfect for scooping up every last drop of that cheesy, tomato-y goodness.
Brunch: Serve with a simple side salad for a cozy midday meal.

Storage Tips:

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Reheating Tip: If the soup thickens too much after storage, add a splash of broth or water to loosen it up.

Nutritional Info & Health Benefits

While this is definitely comfort food, it’s also packed with some good-for-you ingredients:

Nutritional Breakdown (Per Serving)
Calories	350
Protein	20g
Carbs	30g
Fat	12g
Fiber	3g

Health Highlights:

Rich in Protein: The meat, cheese, and broth combine for a satisfying protein boost.
Tomato Power: Packed with lycopene and antioxidants.
Customizable: Make it lighter with ground turkey or veggie swaps.

It’s the perfect balance of cozy comfort and feel-good nourishment.

Final Thoughts

So that’s my cozy lasagna soup recipe! If you’re craving something warm, hearty, and packed with flavor, this is your answer. It’s the kind of dish that makes even the gloomiest days feel a little brighter.

Make it for your family, meal prep it for the week, or whip it up when you need a little comfort food fix. And don’t forget—this recipe is super flexible, so don’t be afraid to try your own variations!

If you make this, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @yourhandle—I get so excited seeing your versions.

Happy cooking, and here’s to many cozy bowls ahead!

FAQs

Q: Can I use a different type of pasta?

A: Absolutely! If you don’t have lasagna noodles, try bowtie, penne, or even broken spaghetti. Just adjust the cooking time based on the pasta type.

Q: Can I make this vegetarian?

A: Yes! Skip the meat and add diced zucchini, mushrooms, and spinach for a veggie-packed version.

Q: How should I store leftovers?

A: Store in an airtight container in the fridge for up to 4 days or freeze individual portions for up to 3 months.

Q: Can I make this ahead of time?

A: Definitely! It tastes even better the next day. Just reheat it gently on the stovetop, adding a splash of broth to thin it out if needed.

Q: Can I use ricotta alternatives?

A: Yes! Cottage cheese works well, or you can skip it entirely and just add extra mozzarella and Parmesan for a cheesier finish.

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