Lasagna Soup
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All the flavors of traditional Lasagna, in soup form! This Lasagna Soup comes together in just over 30 minutes, making it perfect for those times when you’re craving lasagna, but lack the time.
The Best Lasagna Soup
Lasagna really is a favorite for a lot of people. I mean, think about all the cheesy, saucy pasta, can you think of any better comfort food? A lot of people shy away from making homemade lasagna, because it does require a lot of effort and time.
That’s why this lasagna soup is so great. Made entirely in one pot, this soup requires minimal effort and comes together in 40 minutes total! Lasagna in a bowl, it’s simply ingenious.
I have made many variations of lasagna before. I’ve made it in a skillet, in roll up form, I’ve even turned it into a dip! So why not soup?! When you’re craving that cheesy, saucy, noodle goodness but don’t want to spend hours in the kitchen slaving away over layers upon layers, this easy soup is the way to go! This recipe is delicious, comforting and incredibly simple, making it the perfect dinner recipe to add to your repertoire.
Why You’ll Love This Lasagna Soup
- Tasty Italian Twist! This recipe is everything that is delicious about classic lasagna in a comforting tasty soup. With a super flavorful tomato broth full of chunky tomatoes, pork, and noodles, it’s then topped with grated cheese for the ultimate lasagna soup.
- One Pot Meal! You only need a handful of ingredients and one pot to make this easy 40-minute lasagna soup recipe! This means it’s the perfect weeknight meal with very little cleanup or effort involved.
- Family Favorite! Your whole family is going to love this new take on lasagna! And you can even make it cheesier for the kids or switch out the pork for ground beef. It’s sure to be a hit in your house.
- Pork – I used ground pork for this recipe. You can use ground chicken, turkey, or beef! Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Seasoning – Dried basil, dried oregano, salt & pepper. You can also use Italian Seasoning for this recipe if you’d like.
- Onion and Garlic – Essential flavors enhancers to any soup.
- Hot Sauce – This is going to add a nice bit of spice to our soup. Use your favorite or try out my homemade hot sauce recipe!
- Tomato Paste – Make sure to use tomato paste and not tomato sauce. Tomato paste has a more concentrated flavor.
- Diced Tomato – I used diced fire roasted tomatoes because I love them. If you don’t have them, or can’t find them, regular diced tomatoes work just as well!
- Bay Leaves – Essential for soup.
- Chicken Broth – I always opt for low sodium, if you don’t have chicken broth on hand, water will work.
- Noodles – If you want this soup to look exactly like lasagna in a bowl, you should use mafalda pasta, which it’s basically little lasagna sheets, really cute and perfect for this soup. If you can’t find it, use regular lasagna noodles, but break them up into smaller pieces!
- Cheese – I used shredded mozzarella, grated Parmesan cheese can be used as a substitute.
- Parsley – Chopped, for garnish. Basil can be used instead.
This recipe is so easy. No need to spend hours of layering noodles, meat sauce, and cheese. All you have to do is put everything that is tasty about lasagna into a big pot and cook! It’s that simple and you’ll have a delicious filling meal on the table in just 40 minutes!
Brown The Pork
To begin, you need to properly brown the pork to make the soup super flavorful. So add the ground pork to a Dutch oven or large pot and sprinkle it with salt and pepper. Now, cook the meat over medium-high heat for about 4 to 5 minutes or until nicely browned. You will need to break the ground pork up with a wooden spoon as it cooks. Then add the onions to the pot and cook them together with the meat for about 5 minutes or until they are soft and translucent.
Make The Broth
You can start the tomato broth once the pork is browned. First, stir the garlic, oregano, and basil into the meat mixture and then cook it for 2 minutes to flavor the pork. Now, add the hot sauce and tomato paste to the pot, stir it into the meat, and cook it until the tomato paste turns brownish in color. Then add the diced tomatoes, bay leaves, and chicken broth. Finally, stir the mixture together, give it a taste, and season with salt and pepper if needed.
Add The Pasta And Cook
With the broth complete, add the mafalda pasta and simmer the soup for another 20 minutes or until the pasta is cooked to al dente. Cooking pasta to “al dente” basically means it’s tender but still firm to the bite. But, you can of course cook it longer if you prefer.
Garnish And Serve
And that’s it! Your lasagna soup is ready to eat! To serve, ladle it into your favorite bowls and then garnish it with some mozzarella or Parmesan cheese along with a bit of fresh basil or chopped parsley.
You can also melt the cheese on top if you prefer by simply placing the soup under a broiler for a few minutes until the cheese begins to brown. Another idea is to add a dollop of ricotta to finish as well along with a dash of red pepper flakes.
What Is Lasagna Soup
It’s exactly what it sounds like! If you’ve never had lasagna soup, this is something you must try. It is literally like eating lasagna in soup form, except it’s a lot easier to make and a lot faster!
What Else Can I Add To This Soup?
Feel free to incorporate some extra veggies in this soup! Anything you’d put in your lasagna, you can put in the soup. Customize it to your liking.
How To Serve
This soup would be great paired with some garlic bread for dunking!
Can I Make This In Advance
Absolutely! For best results, stop cooking the soup before adding in the noodles and cheese. Adding in the noodles before freezing can cause your pasta to come out mushy. Completely cool your soup, and place in a freezer bag or airtight container. Make sure it is sealed tightly before freezing. At a later date, thaw your soup in the fridge and then reheat on the stove top and finish with the noodles and cheese.
Expert Tips
- If you can’t find mafalda pasta, any small shapes such as farfalle, rotini, or penne would work. Egg noodles would be great as well.
- You can use ground chicken, turkey, or beef for this recipe. Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Make sure to use tomato PASTE, not tomato sauce.
- Sprinkle all the mozzarella cheese over the soup once it’s done right in the pot. This will give you melty cheese pulls in every bite.
Storing Leftovers
Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.
Freezing
As I stated earlier, you can make this soup ahead and freeze it. For best results, I recommend freezing this soup without the noodles. When freezing noodles, they texture can become mushy after defrosting.
If you aren’t opposed to the mushy noodles, you can freeze it in a shallow airtight container for 3-4 months.
More Great Lasagna Recipes To Try
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Lasagna Soup
Video
Ingredients
- 1 pound ground pork
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 tablespoon dried basil
- 1 teaspoon hot sauce
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes ((1 can) or diced fire roasted tomatoes)
- 2 bay leaves
- 8 cups chicken broth ((low sodium) or water)
- 8 ounces mafalda pasta
- 1 cup mozzarella (shredded, or grated Parmesan cheese)
- 1 tablespoon parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes.
- Add Ingredients: Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, tomato paste and cook until the tomato paste turns brownish in color. Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
- Add Noodles: Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.
Equipment
Notes
- If you can’t find mafalda pasta, any small shapes such as farfalle, rotini, or penne would work. Egg noodles would be great as well.
- You can use ground chicken, turkey, or beef for this recipe. Use a bit of olive oil to cook the turkey/chicken if that’s what you use.
- Make sure to use tomato PASTE, not tomato sauce.
- Sprinkle all the mozzarella cheese over the soup once it’s done right in the pot. This will give you melty cheese pulls in every bite.
- Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Everyone loved this.i didnt have hot sauce,so used a little chili powder.now teaching it to daughter inlaw.
Great adaptation with the chili powder! Happy to hear it’s being passed on to your daughter-in-law.
Love this recipe, used combo of beef and pork and used chopped leeks instead of onion. Great for when the snow starts blowing or now… add a loaf of homemade bread!
That sounds delightful! Combining beef and pork can truly elevate the depth of flavor in the soup, and leeks are such a wonderful substitute for onions, offering a slightly milder and sweeter taste. There’s nothing like a warm, hearty soup when the weather turns cold!
Love this recipe! I couldn’t find the Mafalda noodles so I used Campanelle, added chopped poblano peppers and it turned out great!
I’m so glad to hear you enjoyed the recipe and made it your own with Campanelle and poblano peppers! Cooking is all about creativity, and it sounds like your tweaks were a delicious success. It’s wonderful that the soup turned out great even with the substitutions. Thanks for sharing your experience!
I made this recipe and it was amazing! Soup in the middle of July in Las Vegas! My husband liked it so much he had seconds! I loved how the flavors combined and, well, I just loved it. It’s going on my monthly routine! Thank you so much Joanna!
Oh, you just made my day! Soup in the middle of July in Vegas? Now that’s what I call culinary dedication! 😂 I’m thrilled to hear that both you and your hubby enjoyed it so much it’s making its way into your monthly routine. Thanks for taking the time to share the love, I appreciate it big time!
Really enjoyed this recipe. I almost always add spinach to my lasagne so I added to the soup at the very end. And I was thinking about serving with some dourdough bread, but I decided to make croutons and add to the soup. Thx for this recipe!
My pleasure, glad you enjoyed it!
So good! Believe it or not, I made this in the middle of June and it was delicious! My husband gave it two thumbs up… good tonight and make it again! That’s impressive! I made it exactly as written. The ground pork adds its own flavor! I may have added a bit more cheese, but that’s just how we roll! Thanks so much for a great recipe!
My pleasure, glad you liked it. I’m like you, for me it doesn’t matter if it’s summer, we eat soup year round.
I used ground beef and egg noodles, it was delicious!
I made this soup tonight. Used ground beef instead of pork. Very, very good! Will definitely make this again!
This was so good! My daughter and I loved it. We used hot Italian sausage and didn’t add any cheese. It was still fantastic without the cheese!
I love this recipe I’ve made this several times it’s very Hardy and delicious thank you for sharing now I’m sharing it because everybody always asks me for it,,,I’m actually getting ready to make it now..always impressive
I’m so glad you like it, Linda!
I’m assuming you remove the bay leaves before serving?
Of course!
This soup was very good. I used a little less pork and added some Italian sausage. It’s a keeper we loved it.
I have stored this recipe for over year. cold weather prompted me to try it. Absolutely fantastic. Used cut up Lasagna.
I really love mafalda pasta but haven’t been able to find it for ages. Of course, I know that the shape of the noodle doesn’t matter but I’m a lunatic when it comes to pasta. People think I’m crazy but I have 2 shelves of different shaped ones in our pantry all in giant mason jars. I just cannot resist finding new ones and adding them to my stash…
I believe amazon has it, I usually buy it from there.
This was great. I made a couple changes… I had extra lasagna noodles so I just broke a bunch of those into pieces. I deglazed the pot with a splash of red wine before adding tomatoes, and did 2c chicken broth, 2c vegetable stock, 2c. water. I did add a tbs of Italian seasoning and doubled the garlic, and at the end stirred in a few dollops of ricotta 🤌