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Lasagna Soup Recipe with Pasta and Cheese Recipe

ByCaroline
Jump to Recipe· 4.9 from 66 reviews

If you’re craving all the cozy, comforting flavors of a classic Italian lasagna but want something quicker and soupier, you’re in for a real treat with this Lasagna Soup Recipe with Pasta and Cheese Recipe. It’s like all your favorite ingredients from lasagna—ground beef, tomato sauce, cheesy goodness, and pasta—combined into one delicious, easy-to-make soup. Trust me, this recipe quickly became a weeknight staple in my house, and I can’t wait for you to make it yours too!

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Why This Recipe Works

  • Comfort Food in a Bowl: All the layered flavors of lasagna come together in a cozy, warming soup that’s perfect any day.
  • One-Pot Easy: You can make it all in one pot, saving time and minimizing pots to wash.
  • Customizable Ingredients: Swap out pasta or meat easily based on what’s in your pantry or preferred tastes.
Lasagna Soup, easy Italian soup, cheesy pasta soup, ground beef soup recipes, comforting weeknight dinners - A large white pot filled with a rich, thick soup showing three main layers: a red tomato broth with a slightly oily surface, small chunks of brown cooked meat spread throughout, and pale orange bow-tie shaped pasta floating on top, sprinkled with small pieces of chopped green herbs. A white spoon is partly dipped in the soup revealing the sauce's thickness and layered textures. The pot is placed on a white marbled surface with some green herbs in the background and a gray cloth to the side, photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Lasagna Soup Recipe with Pasta and Cheese Recipe brings together simple pantry staples that harmonize beautifully, with each ingredient playing a key role—from the hearty ground beef to the luscious cheeses. Choosing sturdy pasta shapes is key so those noodles hold up in the broth without getting mushy.

Lasagna Soup, easy Italian soup, cheesy pasta soup, ground beef soup recipes, comforting weeknight dinners - Flat lay of a small puddle of golden olive oil shimmering on a simple white ceramic plate, a mound of fresh raw ground beef, one whole large yellow onion with smooth skin, four whole unpeeled garlic cloves, a small white bowl filled with bright red diced fresh tomatoes with juice, another small white bowl holding thick red tomato sauce, a third small white bowl with a dense smear of deep red tomato paste, a simple white ceramic bowl with clear golden chicken broth, a handful of uncooked bowtie (farfalle) pasta scattered neatly, a small white bowl of creamy white ricotta cheese, another small white bowl of shredded mozzarella cheese, a delicate pile of freshly shaved pale yellow Parmesan cheese, and a small bunch of vivid green fresh parsley sprigs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive Oil: For that perfect base sauté, boosting flavor without overpowering.
  • Ground Beef: Gives a meaty richness and hearty texture that my family can’t get enough of.
  • Onion: Adds sweet and savory depth when sautéed until translucent.
  • Garlic: No Italian dish is complete without it—this adds warmth and a little zing.
  • Diced Tomatoes: Provides juiciness and a fresh tomato flavor; don’t drain so you get all the goodness.
  • Tomato Sauce & Tomato Paste: Combine for a rich, slightly thickened broth that tastes robust and authentic.
  • Chicken Broth: Forms the flavor-packed soup base—never substitute with water only for the best results.
  • Italian Seasoning: Easily elevates the soup by bringing those classic herby Italian notes we love.
  • Sea Salt & Black Pepper: Essential to balance and enhance all flavors.
  • Bowtie Pasta: A sturdy choice that holds up well; avoid fragile noodles that get mushy fast.
  • Ricotta, Mozzarella, and Parmesan Cheese: Triple the cheesy love! Ricotta adds creaminess, mozzarella melts in beautifully, and Parmesan gives a salty punch.
  • Fresh Parsley: Brightens the entire dish with a fresh herbal finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this lasagna soup. Sometimes I swap ground beef for Italian sausage to add a little spice, and other times I toss in fresh basil instead of parsley for a bright twist. You’ll find it’s really forgiving—feel free to make it your own!

  • Variation: When I’m short on time, I use crushed tomatoes instead of diced and add a splash more broth—that way the soup is thicker and richer without extra steps.
  • Dietary Swap: Ground turkey works wonderfully if you want to lighten it up without losing flavor.
  • Pasta Choice: I steer clear of lasagna noodles for this soup since they can fall apart after reheating, but bowtie or penne hold their shape beautifully.

Step-by-Step: How I Make Lasagna Soup Recipe with Pasta and Cheese Recipe

Step 1: Sizzle the Base

Start by heating your olive oil in a large soup pot over medium-high heat until it shimmers—this means it’s nicely hot and ready. Toss in the ground beef, diced onion, and minced garlic. Stir frequently and cook until the beef is browned through and the onions soften to translucent, about 6-7 minutes. Drain excess fat if there’s too much for a leaner soup.

Step 2: Build the Brothy Base

Next, stir in the canned diced tomatoes with their juices, tomato sauce, and tomato paste. Add the chicken broth, Italian seasoning, salt, and pepper. Don’t skip seasoning here—this is where the soup gets its signature flavor.

Step 3: Boil, Simmer & Pasta Time

Turn the heat up to high so the soup comes to a rolling boil. As soon as it boils, stir in the uncooked bowtie pasta. Reduce the heat to a medium simmer and let it cook, uncovered, for 10 to 15 minutes. Stir regularly to keep the pasta from sticking and test a noodle around the 10-minute mark to see if it’s al dente or tender enough for you. Adjust with a splash of water if the soup looks too thick.

Step 4: Cheese It Up!

When the pasta’s just right, you can stir in dollops of ricotta, sprinkle the shredded mozzarella and Parmesan right into the pot, or better yet—serve cheeses on the side so everyone gets to customize their bowl. Finish with a sprinkle of fresh parsley for a burst of freshness and color.

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Tips from My Kitchen

  • Use Sturdy Pasta: Bowtie, penne, or rigatoni are your best friends here—lasagna sheets tend to break down quickly once in soup.
  • Adjust Broth After Cooking: The pasta soaks up liquid, so add a little water or broth as you reheat leftovers to keep it soupy and perfect.
  • Cheese Choices Matter: Don’t be shy with ricotta and Parmesan; they bring creaminess and sharpness that make the soup feel like real lasagna.
  • Don’t Rush the Simmer: Let the flavors meld and the pasta cook fully—this patience pays off with every spoonful.

How to Serve Lasagna Soup Recipe with Pasta and Cheese Recipe

Lasagna Soup, easy Italian soup, cheesy pasta soup, ground beef soup recipes, comforting weeknight dinners - A white bowl filled with three layers of pasta soup: the bottom layer is a thick, red tomato and meat sauce mixed with pieces of wavy-edged pasta and browned ground meat; the middle layer shows melted shredded cheese blending into the sauce; the top layer has a dollop of white ricotta cheese sprinkled with small green parsley leaves. The bowl sits on a brown paper on a round wooden tray, with three pieces of golden focaccia bread above it. A silver spoon partly dips into the soup. The background has a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my bowls with a generous spoonful of ricotta, a sprinkle of shredded mozzarella, and a good handful of shaved Parmesan. Fresh parsley is a must for brightness—but if you have fresh basil on hand, that’s a lovely swap too. A dash of red pepper flakes turns up the heat if you like things bold.

Side Dishes

This soup is so filling it’s a meal on its own, but crusty garlic bread or a simple green salad pairs beautifully if you want something extra. I love serving it with warm, buttery breadsticks to sop up every last drop of broth.

Creative Ways to Present

For parties, I’ve ladled this soup into small, clear cups and topped each with a mini mozzarella ball and basil leaf—so cute and easy to eat standing up! On chilly evenings, serving it in bread bowls is pure magic and impresses every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers to an airtight container and pop it in the fridge. It stays great for up to 5 days. Just remember, the pasta will continue to soak up broth, so expect it to thicken quite a bit.

Freezing

I’ve frozen this soup multiple times with success. Make sure to let it cool completely, then pack it into freezer-safe containers or bags. It freezes well for up to 3 months. When you thaw it, you might notice the pasta softens more, but the flavor stays amazing.

Reheating

Reheat gently on the stove over medium heat, stirring frequently. Add a splash of chicken broth or water to loosen the soup back up—this helps keep the pasta from getting too soggy or gluey. You can also microwave in intervals, stirring in between.

FAQs

  1. Can I use a different type of meat for this Lasagna Soup Recipe with Pasta and Cheese Recipe?

    Absolutely! Ground turkey or Italian sausage work wonderfully as substitutes or blends with the beef, offering different flavor profiles but maintaining that hearty texture perfect for this soup.

  2. What pasta types work best in this lasagna soup?

    Sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni are ideal because they hold up well without getting mushy. I recommend avoiding lasagna noodles since they tend to fall apart after reheating.

  3. Can I make this in a pressure cooker?

    Yes! The recipe includes pressure cooker instructions. You sauté the beef and aromatics first, then pressure cook the soup for just 1 minute. Quick release for al dente pasta or natural release for softer noodles.

  4. How do I prevent the pasta from sticking?

    Stir the soup frequently while the pasta cooks, and don’t be tempted to cover the pot during simmering. Adding a little extra broth or water if it thickens too much also helps keep everything moving nicely.

  5. Can I prepare the soup ahead of time?

    You sure can! The soup keeps well refrigerated for several days and even freezes well. Just remember to add extra broth or water when reheating since the noodles absorb liquid over time.

Final Thoughts

This Lasagna Soup Recipe with Pasta and Cheese Recipe feels like a warm hug on a cold day—it’s comforting, easy to pull together, and packed with all those classic Italian flavors we all crave. I hope it becomes your go-to recipe when you want that cozy lasagna taste without the fuss. Give it a try, personalize it your way, and soon enough you’ll be serving it up like an old favorite in your family repertoire.

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Lasagna Soup Recipe with Pasta and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

Lasagna Soup is a hearty, comforting dish that captures the rich flavors of classic lasagna in a warm, easy-to-make soup form. Ground beef, diced tomatoes, pasta, and a blend of Italian seasonings come together to create a delicious meal perfect for cozy dinners. Topped with ricotta, mozzarella, parmesan, and fresh parsley, this soup offers all the flavors of lasagna without the fuss of layering noodles, making it an ideal weeknight recipe.

Ingredients

Main Ingredients

  • 1-2 tablespoons Olive Oil
  • 1 pound Ground Beef
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce) can Diced Tomatoes, un drained
  • 1 (15-ounce) can Tomato Sauce or tomato puree
  • ⅓ cup Tomato Paste (about half of a 6-ounce can)
  • 4 cups Chicken Broth
  • 1-2 cups Water (to adjust consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt (adjust to taste)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked, or other sturdy pasta such as macaroni, rigatoni, or penne)

Suggested Toppings

  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about ½ cup)
  • ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
  • ¼ cup Fresh Parsley, chopped

Instructions

  1. Heat the pot: Warm a 4.5 quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
  2. Sauté the meat and aromatics: Add the ground beef, diced onion, and minced garlic to the pot. Cook, stirring occasionally, until the beef is fully cooked and the onions are tender. Drain any excess fat if necessary.
  3. Add tomato ingredients and broth: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Mix well to combine all ingredients.
  4. Add pasta and bring to boil: Add the uncooked bowtie pasta to the soup, increase heat to high, and bring the mixture to a boil.
  5. Simmer until pasta is tender: Reduce heat to a medium simmer and cook for 15 minutes, stirring frequently to prevent pasta from sticking together, until the pasta reaches your desired tenderness.
  6. Adjust soup consistency: Add water or more broth in small increments to reach your preferred soup thickness.
  7. Serve with toppings: Either stir ricotta, mozzarella, and parmesan cheeses into the soup after it cools slightly or serve the cheeses on the side for individuals to add. Garnish with fresh chopped parsley.
  8. Storage and reheating: Cool soup completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days. When reheating, add water or broth as needed since the noodles absorb liquid over time.

Notes

  • Choose sturdy pasta like bowtie, macaroni, rigatoni, or penne rather than lasagna noodles, which tend to fall apart by day 2 or 3 as leftovers.
  • Substitute ground beef with ground turkey or Italian sausage, using the same cooking instructions.
  • Use canned crushed tomatoes instead of diced tomatoes for a thicker broth.
  • If you don’t have separate canned tomato products, you can use 24 ounces of marinara sauce and 1 cup of water instead.
  • When reheating, add small amounts of water or broth gradually to compensate for liquid absorbed by the pasta.
  • For pressure cooker version: use sauté mode to brown beef, onions, and garlic, then add remaining ingredients and cook on high pressure for 1 minute, using quick release for al dente pasta or natural release for softer pasta.
  • When doubling the recipe for pressure cooker, use an 8 or 10-quart cooker for enough space.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 45 mg

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