I still remember the first time I turned lasagna into soup: the flavors of tomato, garlic, and browned beef folded into a steaming bowl felt like the coziest shortcut to a family dinner. Easy Lasagna Soup is exactly that comfort without the fuss. It takes classic lasagna components, simplifies the process into one pot, and delivers big flavor fast. If you love hearty, comforting soups, you might also enjoy roasted poblano soup for another cozy weeknight option.

Why you’ll love this dish

This soup gives you all the familiar lasagna flavors without the layered baking and cleanup. It is quick, budget friendly, and forgiving, which makes it perfect for busy weeknights or casual family dinners. Kids often like it because the bowtie pasta is playful and the cheesy finish makes each spoonful feel like a treat. It is also easy to scale up for a crowd or simplify for a solo meal.

Preparing Easy Lasagna Soup – Comfort in a Bowl

Start by browning the beef to develop a deep meaty base. Sauté onion and garlic in those drippings for aromatic sweetness. Add tomatoes, sauce, and paste for concentrated tomato flavor, then thin with chicken broth and water to make a hearty broth. Simmer to meld flavors, drop in uncooked bowtie pasta, and finish each bowl with ricotta and shredded mozzarella. Total hands on time is about 10 to 15 minutes, simmering adds 20 minutes, so plan roughly 35 to 45 minutes from start to table.

What you’ll need

• 1 to 2 tablespoons olive oil
• 1 pound ground beef
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1/3 cup tomato paste
• 4 cups chicken broth
• 1 to 2 cups water (add as needed to reach desired consistency)
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt, plus more to taste
• Black pepper, freshly ground
• 8 ounces bowtie pasta, uncooked (farfalle)
• 1/2 cup ricotta cheese, for serving
• 2 ounces mozzarella cheese, shredded, for serving

Ingredient notes: Swap ground beef for ground turkey or a plant based crumbled meat for a lighter or vegetarian friendly option. Use gluten free pasta if needed. Whole milk ricotta gives a creamier finish.

Step-by-step instructions

1. Heat 1 to 2 tablespoons olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and cook until nicely browned, breaking it into pieces with a spoon. Use a slotted spoon to remove the beef and leave the drippings in the pot.
2. Add the diced onion to the pot and sauté in the drippings until softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
3. Stir in the undrained diced tomatoes, tomato sauce, and tomato paste. Let the mixture simmer 4 to 5 minutes, scraping up browned bits from the bottom of the pot to deepen the flavor.
4. Pour in the chicken broth and 1 cup of water. Add the reserved browned beef back to the pot. Stir in Italian seasoning, sea salt, and freshly ground black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 20 minutes to allow flavors to marry.
5. Add the uncooked bowtie pasta to the simmering soup. Cook uncovered according to package directions, usually 8 to 10 minutes, until al dente. Stir occasionally and add up to 1 cup more water if the soup becomes too thick as the pasta absorbs liquid.
6. Taste and adjust seasoning. Ladle hot soup into bowls and top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Serve right away so the cheeses stay creamy.

Best ways to enjoy it

Serve this soup with a crisp green salad or simple roasted vegetables for a balanced meal. For a crunchy contrast, toast slices of crusty bread or garlic bread and use them to scoop up the soup. Garnish individual bowls with chopped fresh basil or a pinch of red pepper flakes for heat. A small grating of Parmesan adds savory depth at the table.

Storage and reheating tips

Cool leftovers quickly and refrigerate within two hours. Stored in an airtight container, the soup will keep 3 to 4 days in the refrigerator. Pasta will absorb broth over time; when reheating, add a splash of water or chicken broth to loosen the soup. Reheat gently on the stovetop over medium low heat until steaming and at least 165 degrees Fahrenheit throughout for safety. To freeze, cool completely and transfer to freezer safe containers; freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Pro chef tips

• Browning the beef well and scraping up the fond adds real depth and richness.
• If you prefer less fat, drain excess grease before sautéing the onions, but keep a tablespoon of drippings for flavor.
• Do not overcook the pasta if you plan to refrigerate or freeze leftovers; cook it to just under al dente so it holds up during reheating.
• Use whole milk ricotta or mix a tablespoon of heavy cream into low fat ricotta for a creamier finish.
• If you want a different aromatic base, try techniques from this classic ginger garlic chicken noodle soup recipe to experiment with aromatics and timing.
• Taste before serving and adjust salt last, especially if your broth is already salted.

Recipe variations

• Vegetarian: Replace beef with sautéed mushrooms and/or cooked lentils for texture and protein. Use vegetable broth.
• Lighter version: Use ground turkey and low sodium chicken broth. Add a handful of baby spinach at the end for color and nutrients.
• Cheese forward: Stir 1/4 cup grated Parmesan into the soup just before serving for more savory umami.
• Gluten free: Substitute gluten free bowtie or another short pasta. Remember gluten free pasta may cook faster and absorb liquid differently.

Common questions

How long does this soup take from start to finish?

Active prep is about 10 to 15 minutes. Simmering and pasta cooking add another 20 to 30 minutes, so plan 35 to 45 minutes total.

Can I make this ahead of time for meal prep?

Yes. Store cooled soup in the refrigerator for up to 4 days. If meal prepping for the week, slightly undercook the pasta so it does not become mushy on reheating.

Can I freeze lasagna soup?

You can freeze this soup for up to 3 months. For best texture, freeze without the ricotta and mozzarella toppings and add fresh cheese when reheating.

What can I use instead of ricotta?

Cottage cheese works in a pinch, though ricotta gives a smoother, creamier mouthfeel. For a dairy free option, use a dairy free ricotta style spread.

How do I prevent the pasta from absorbing all the broth?

Cook pasta to al dente, and if storing leftovers, add a little extra broth or water when reheating. You can also cook pasta separately and add just before serving to preserve texture.

Easy Lasagna Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and quick soup version of classic lasagna, packed with rich flavors and simple ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Comfort Food

Ingredients

Scale 1x2x3x

• 1 to 2 tablespoons olive oil
• 1 pound ground beef
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1/3 cup tomato paste
• 4 cups chicken broth
• 1 to 2 cups water (add as needed to reach desired consistency)
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt, plus more to taste
• Black pepper, freshly ground
• 8 ounces bowtie pasta, uncooked (farfalle)
• 1/2 cup ricotta cheese, for serving
• 2 ounces mozzarella cheese, shredded, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium-high.
2. Add ground beef and cook until browned.
3. Remove beef with a slotted spoon, leaving drippings in the pot.
4. Sauté diced onion in drippings until softened.
5. Stir in minced garlic and cook until fragrant.
6. Add diced tomatoes, tomato sauce, and tomato paste, simmer for 5 minutes.
7. Pour in chicken broth and 1 cup of water, return beef to pot.
8. Stir in seasoning and bring to a gentle boil, then simmer covered.
9. Add uncooked bowtie pasta and cook until al dente.
10. Taste and adjust seasoning, then serve topped with ricotta and mozzarella.

Notes

For a lighter option, substitute ground beef with ground turkey or plant-based crumbles. Use gluten-free pasta if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg