It perfectly blends the rich flavors of beef, noodles, and ricotta, creating a dish that feels like a warm embrace on a cold evening. A generous sprinkle of mozzarella and fresh herbs elevates it even further, making it taste like something straight from an authentic Italian kitchen. Whether you prepare it in a slow cooker or an Instant Pot, this soup is always a hit—even with the pickiest eaters.
I still remember the first time I made this on a snowy evening. My kitchen was filled with the irresistible aroma of garlic, simmering marinara, and herbs, and by the time dinner was ready, my family couldn’t wait to dig in. That night, it became an instant favorite.
The best part? You can make it your own! Swap beef for chicken, add a touch of red pepper flakes for a little heat, or even throw in some spinach for extra heartiness. Just toss in your ingredients—onion, marinara, fresh herbs—let it simmer, and watch the magic happen. I personally love pairing it with buttery garlic bread, and trust me, that combination is pure comfort.
Whether it’s a cozy winter night or just one of those days when you need a warm, satisfying meal, this dish brings pure joy, deep flavor, and a true taste of home.
Why You’ll Love This Lasagna Soup
This easy, one-pot recipe makes lasagna night feel relaxed and doable. No need for all that tedious layering—you simply toss in your ingredients, let them simmer, and you’ve got a warm, comforting dish that brings the familiar lasagna flavor with none of the stress. I’ve made this on weeknights when I didn’t have time for baking trays, and it never fails to satisfy.
The lasagna noodles soak up a rich, beefy marinara broth, wrapping around creamy layers of Parmesan, mozzarella, and ricotta. Every spoonful feels indulgent but homey.
What really makes it pop is the thoughtful seasoning: sautéed onions, garlic, a little red pepper flakes, and classic Italian seasonings, all brought together with a splash of balsamic that adds surprising depth.
It reminds me of the Sunday dinners my Nonna used to make—flavor that builds in layers, even in a soup. And the best part? You can totally make it your own. Swap the lasagna noodles with your favorite pasta, stir in fresh veggies, or lighten it up with turkey or chicken sausage. Whether you go easy on the cheese or double it up, this meal is flexible, fast, and full of soul.
The Secret Ingredient
My Vietnamese-American family had a habit of adding fish sauce to just about everything—even Chef Boyardee and canned ravioli.
It might sound strange, but it brought the familiar taste of home into unfamiliar dishes. Now, whenever I make lasagna or a warm, cozy soup like this Lasagna Soup Recipe, I always reach for that secret ingredient.
It adds a punch of umami, that deep savory kick, just like anchovy or even liquid anchovy in traditional Italian cooking. Some people might say it doesn’t belong, but it actually works well with red pasta and red pasta sauces, giving that rich flavor an extra layer. I still feel like something is missing if I skip it.
Cooking this dish reminds me of our childhood dinners—comfort food with a twist of fusion. We didn’t always follow the rules; we just knew what tasted good. I’ve grown up knowing that adding fish sauce isn’t weird—it makes sense.
Whether I’m tossing in some spaghetti, experimenting with homemade sauce, or building this bold, meaty soup, I cook from tradition and a place of deep family memory. If you’ve never tried it, don’t hold back—it might just change the way you eat pasta sauces forever.
Try it now, even if it feels unusual, and you might find your new favorite combo—without ever looking back.
Lasagna Soup Recipe Ingredients
To make a delicious lasagna soup, you need the right mix of ingredients to create a comforting and flavorful dish. I’ve made this recipe countless times, and trust me, the balance of flavors makes all the difference. Here’s what you’ll need:
- Olive oil – I always start with a drizzle to sauté the onion and garlic until they turn amazing and fragrant. The aroma alone sets the stage for a great dish.
- Ground beef – This gives the soup a hearty texture, but I sometimes mix in Italian sausage for extra depth. You can also use ground chicken or a blend like pork and turkey for variety.
- Seasonings – A mix of dried parsley, oregano, red chili flakes, and Tony Chachere’s Creole Seasoning creates layers of depth and spice. I once skipped the chili flakes, and honestly, I missed that gentle heat!
- Tomato paste – It brings a concentrated tomato flavor and extra richness to the broth, making it taste like it’s been simmering all day.
- Marinara – I personally love Rao’s Marinara Sauce, but any red pasta sauce works if you have a favorite.
- Chicken broth – Acts as a neutral, lighter base compared to beef broth, keeping the soup flavorful without overwhelming it.
- Fish sauce – A splash of Red Boat or Three Crabs Brand enhances umami and deepens the flavor. Don’t worry, it won’t make your soup taste fishy—I learned that after hesitating to try it the first time!
- Heavy cream – Adds a luxurious, smooth creaminess that makes each bite indulgent.
- Cheese blend – A mix of shredded mozzarella and grated Parmesan creates a creamy, nutty, cheesy finish that melts beautifully into the soup.
- Lasagna pasta sheets – Break them into pieces and cook them directly in the soup for that authentic lasagna texture.
- Basil and parsley – These fresh, herby ingredients bring brightness and balance, elevating the overall richness of the dish.
This lasagna soup is packed with comforting flavors, making it a perfect meal for any occasion. Every time I make it, my family asks for seconds, and I always remind them that good food is meant to be shared!
How to Make Lasagna Soup
Making lasagna soup is a fantastic way to enjoy all the delicious flavors of classic lasagna in a single, comforting bowl. It’s simple, hearty, and always a hit with family and friends. I’ve made this countless times, and it’s always the perfect go-to dish for a cozy evening. Follow these steps, and you’ll have a delicious meal ready in no time!
Step 1: Prep the Ingredients
The key to making this recipe easy and smooth is prepping everything ahead of time. Chop your onions and garlic—don’t rush this step! I find that finely chopping the parsley gives a burst of freshness in every bite, so it’s worth the extra effort. Next, break your lasagna pasta sheets into small pieces.
It’s a simple thing, but it really helps everything cook evenly in the soup. I like to slice my basil thinly, but if you’re in the mood to impress, try chiffonade for a fancier touch! Once all your ingredients are ready, it makes the whole process feel like a breeze.
Trust me, I’ve done it both ways—prep ahead and it’s so much easier when you cook!
Step 2: Add Seasonings & Brown the Meat
Next, we get to the fun part—cooking the meat! In a large Dutch oven or pot, heat some oil over medium heat. Add your ground beef and cook until it’s browned.
This is where I personally like to pause and give it a little extra time for that rich flavor to develop.
Once the beef is browned, add your onions and garlic. Sauté them until they’re softened—this is the part that fills the house with that incredible aroma.
Now comes the secret to extra flavor: Stir in some oregano, chili flakes, and Tony Chachere’s Creole seasoning.
It’s a game-changer, trust me! On one of my first tries, I decided to add a bit of Caraway for a unique twist, and it made the soup even more comforting.
Add tomato paste to give it richness, and then you’re ready to move on to the next step.
Step 3: Make the Broth
After your meat is perfectly seasoned and browned, it’s time to build the broth. Pour in your broth—either beef broth or chicken broth works well—and bring it to a gentle simmer.
I always recommend letting the broth simmer for a few minutes so that all the flavors can come together. When I first made this recipe, I was surprised at how much the broth deepens in flavor after just a short simmer.
You can add a little tomato paste if you want a richer flavor profile. It’s a small step, but it makes a big difference! Let the broth continue to simmer for a few minutes, and the savory base will really start to develop.
Step 4: Cook the Pasta
Once the broth is bubbling and smells absolutely amazing, add in your broken lasagna pasta sheets.
This is when the magic happens! Let the soup simmer for about 15 minutes—during this time, the pasta will cook to al dente perfection, and you’ll notice the soup thickening up naturally.
I love watching this part because as the pasta cooks, it releases its starches into the broth, creating this wonderfully thick and hearty soup. If it gets a bit too thick for your liking, feel free to add some water or extra chicken broth to loosen it up.
I’ve had a few times where I wanted it to be a little more liquidy, so I just adjusted the consistency by adding more broth, and it worked perfectly.
You can play around with the thickness depending on your personal preference, and that’s the best part about this recipe—it’s super customizable!
Step 5: Finishing Touches
Once the pasta is cooked to your liking, it’s time for the magic to happen! Add in some mozzarella, parmesan, and a generous splash of heavy cream. Stir everything together until the cheeses melt and the soup becomes creamy and rich.
This is the moment when your kitchen starts to smell even more irresistible, and you can see the soup transforming into something luxurious.
I always taste it at this point to make sure everything is perfect. If it feels like it could use a little more flavor, I’ll adjust by adding a bit more basil or parsley. Sometimes, a pinch of salt is just the thing to bring everything together.
After it’s all perfectly combined, turn off the heat, and get ready to serve.
Step 6: Serve & Enjoy
Now, it’s time to dish up! Ladle the soup into bowls and top each one with a generous scoop of ricotta cheese.
The richness of the ricotta just takes it to the next level. I also love to add a sprinkle of fresh parsley on top for color and that final fresh touch.
The key to making this soup even better is to serve it warm—there’s something so comforting about eating it just out of the pot.
I’ve made this for family dinners, and every time, people are always asking for the recipe! You’ll savor every spoonful of this creamy, cheesy, and flavorful soup, and it’s perfect for cozy nights or whenever you need a warm, satisfying meal.
Ricotta Topping For Lasagna Soup Recipe
For the perfect finish, a creamy ricotta topping takes this soup to the next level.
- Creamy base with whole milk or a substitute (part-skim) for a rich texture
- Ricotta and grated Parmesan for a nutty, mild, and slightly sharp taste
- A pinch of salt and pepper to add warmth and enhance the flavors
- Fresh parsley, finely chopped, for a herby and peppery touch
- Hard, chopped texture to create a well-balanced, satisfying bite
I always recommend making a little extra of this topping because, in my experience, everyone asks for more!
Leftovers & Reheating
If you have any leftovers, store them in a sealed container in the fridge for up to 3 days. I’ve always found that this soup actually tastes even better the next day as the flavors meld together more. Just keep in mind, the pasta will get a little softer the longer it sits in the broth.
It’s still delicious, though! If it thickens up too much, don’t worry—just add a little more chicken broth or water to bring it back to the right consistency. When reheating, I usually just pop it in the microwave for a quick fix, or you can heat it up on the stovetop if you have the time.
One thing I’ve learned from making this soup multiple times is to avoid reheating it more than once, since the pasta can get too mushy. Reheat only the amount you plan to eat, and you’ll get the best texture every time!
Why Use a Dutch Oven for Lasagna Soup
From my 7 years of cooking experience, I’ve learned that a Dutch oven is a game-changer for recipes like lasagna soup. Its deep design holds all the ingredients perfectly, so you don’t feel like you’re juggling space, and its ceramic material provides consistent, even heating. This ensures the broth, noodles, and all those rich flavors come together beautifully without any hot spots or uneven cooking.
I also love how versatile a Dutch oven is. Beyond soups, I’ve used it to bake bread, roast meats, and even make stews in the oven. My go-to is the Calphalon Dutch oven—it’s affordable yet durable and delivers results comparable to more expensive brands like Staub or Le Creuset. It’s a must-have in my kitchen for meals like this that demand both depth and even heat.
What Recipe is commonly Eaten with
- Vietnamese Fried Rice Cake With Egg (Bánh bột chiên)
- Easy & Simple Tuna Sushi Bake For One
- Salmon Sushi Bake
- Chili Crisp Recipe
- Vietnamese Fish Sauce Dipping Sauce (Nước Chấm)
- Dumpling Sauce
- Thai Seafood Sauce
Lasagna Soup Recipe (with a Vietnamese Twist)
Description
This hearty Lasagna Soup recipe transforms classic lasagna into a cozy, one-pot meal ready in just 40 minutes. Featuring broken lasagna noodles, savory ground beef or Italian sausage, and a rich tomato-based broth infused with garlic, onions, and Italian herbs, this comforting dish delivers the full flavor of traditional lasagna—without the layering or long oven time. Each bowl is topped with a creamy blend of ricotta, mozzarella, and Parmesan cheese, creating that signature cheesy, umami-packed finish everyone loves.
Whether you’re feeding a family on a busy weeknight or meal prepping for the week, this soup is kid-friendly, freezer-friendly, and easily made gluten-free or dairy-free with simple swaps. With high-protein options like ground turkey or plant-based crumbles, and veggies like zucchini noodles or spinach, it’s as nutritious as it is satisfying.
Crafted by a home cook with years of experience in comfort food recipes and family-style meals, this lasagna soup brings both convenience and authentic flavor to your kitchen. It's the ultimate comfort food for fall, winter, or anytime you crave that classic lasagna taste—without the fuss.
Ingredients
Ricotta Topping:
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Trans Fat 0.2g
- Cholesterol 75mg25%
- Sodium 880mg37%
- Potassium 640mg19%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 25g50%
- Vitamin A 600 IU
- Vitamin C 6 mg
- Calcium 180 mg
- Iron 3 mg
- Vitamin D 0.4 IU
- Vitamin E 1.8 IU
- Vitamin K 18 mcg
- Folate 45 mcg
- Biotin 6 mcg
- Phosphorus 210 mg
- Iodine 22 mcg
- Chloride 230 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make-ahead friendly: You can prep the soup base in advance. Just store it in the fridge for up to 4 days or freeze it (minus the noodles) for up to 3 months. Add fresh pasta when reheating for the best texture.
- Freezing tip: To avoid mushy noodles, freeze the soup and cooked pasta separately. Combine after reheating for a better bite.
- Protein options: Swap ground beef for Italian sausage, turkey, or even plant-based meat to suit your taste or diet.
- Gluten-free version: Use gluten-free lasagna noodles or spiralized zucchini noodles for a lighter option.
- Dairy-free option: Try vegan ricotta or plant-based mozzarella—still creamy and flavorful.
- Kid-approved: Keep spices mild and load up on cheese. You can sneak in finely chopped spinach or carrots for extra nutrition.
- Toppings to elevate: Add a dollop of ricotta, a few torn fresh basil leaves, or a drizzle of olive oil for a gourmet touch.
- What noodles to use: Traditional broken lasagna noodles are classic, but penne, rotini, or bowties also work well.
- Flavor booster: A splash of balsamic vinegar or a pinch of red pepper flakes right before serving adds boldness and depth.
