If you’re craving all the comforting, cheesy, and hearty flavors of a classic Italian dinner but want something quicker and cozier, this Lasagna Soup Recipe is about to become your new favorite go-to. It blends the traditional elements of lasagna—rich tomato sauce, tender noodles, savory ground beef, creamy ricotta, and a touch of spinach or kale—into a luscious, warming soup. Perfect for chilly nights, lazy weekends, or anytime you need a hug in a bowl, this dish delivers the joy of lasagna without the fuss of layers and baking, making it approachable yet deeply satisfying.
Ingredients You’ll Need
Simple yet essential, each ingredient plays a pivotal role in building the delicious depth of this Lasagna Soup Recipe. From the earthy butternut squash adding subtle sweetness and color, to the fresh basil brightening every spoonful, every component contributes texture, flavor, or body.
- Extra-virgin olive oil: For sautéing the onions and garlic to create a fragrant base.
- Yellow onion: Adds sweetness and savory depth when softened gently.
- Garlic cloves: Provide that unmistakable aromatic punch that wakes up the soup.
- Lean ground beef: Brings hearty protein and meaty flavor.
- Italian seasoning: A blend of herbs that gives the soup its classic Italian flair.
- Kosher salt and black pepper: Essential for seasoning throughout to enhance flavors.
- Red pepper flakes: Add a subtle kick to balance the richness.
- Tomato paste: Intensifies the tomato flavor and thickens the broth.
- Low-sodium chicken broth: Provides a flavorful liquid base while keeping salt levels controlled.
- Diced butternut squash: Adds natural sweetness, beautiful color, and a tender bite.
- Marinara sauce: Brings robust tomato intensity and garlic flavor with every spoonful.
- Dried lasagna noodles: The perfect pasta to soak up the luscious broth and carry the flavors.
- Kale or spinach: For a healthy pop of green and slight earthiness.
- Part-skim ricotta cheese: Adds creamy richness that melts into the soup beautifully.
- Shredded mozzarella cheese: For that gooey, melty cheese texture.
- Grated Parmesan cheese: Brings sharp, nutty flavor that rounds out the cheeses.
- Fresh basil leaves: Bright, herbal notes scattered throughout for freshness.
- Heavy cream: Adds a luscious, velvety finish to the broth.
How to Make Lasagna Soup Recipe
Step 1: Soften the Aromatics
Start by heating the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook gently until it begins to soften and turn translucent, about 4 to 6 minutes. Then toss in the minced garlic and stir just until fragrant, around 30 seconds. This step lays a savory, aromatic foundation that will infuse the entire soup.
Step 2: Brown the Beef
Next, add the lean ground beef along with Italian seasoning, half the salt, black pepper, and a pinch of red pepper flakes for a subtle heat. Break the meat up with your spoon and cook until it just starts to brown, about 3 to 5 minutes. This browning step develops deep flavor and richness essential to the soup’s character.
Step 3: Build the Tomato Base
Stir in the tomato paste and cook for a minute while stirring continuously. This caramelizes the paste, giving a deeper, more complex tomato flavor that enhances the broth’s body.
Step 4: Add Broth and Butternut Squash
Pour in the chicken broth and toss in the diced butternut squash. Bring everything to a boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for about 5 minutes so the squash becomes tender yet still retains a little bite. This step adds both sweetness and a pop of color from the squash cubes.
Step 5: Incorporate Sauce and Noodles
Pour in your marinara sauce and bring the mixture back up to a boil. Add the broken lasagna noodles and simmer for 10 minutes, stirring frequently to keep the noodles from sticking to the pot. This gradual cooking allows the noodles to absorb the flavorful broth without becoming mushy.
Step 6: Add Greens and Cheese Mixture
Stir in chopped kale (or spinach at the end, since it wilts faster). Let the soup simmer another 5 to 10 minutes until the greens are tender and the noodles are cooked through. While that simmers, mix ricotta, shredded mozzarella, Parmesan, some chopped basil, and the remaining salt in a bowl to form a luscious cheese blend.
Step 7: Finish with Cream and Basil
Remove the soup from the heat and stir in the heavy cream and the rest of the fresh basil. This enriches the soup, giving it a velvety texture and vibrant herbal brightness.
Step 8: Add Cheese Balls and Serve
Roll the cheese mixture into generous one- to one-and-a-half-inch balls, and gently float them on top of the hot soup. Alternatively, you can dollop spoonfuls of the ricotta cheese blend directly into the bowls. Ladle the Lasagna Soup Recipe into bowls, finish with extra basil, and get ready for spoonfuls of comfort.
How to Serve Lasagna Soup Recipe
Garnishes
Fresh basil leaves sprinkled on top add a fragrant, refreshing note that brightens the rich soup. For an extra cheesy glow, a sprinkle of grated Parmesan right before serving is perfect. If you love a bit of crunch, toasted garlic bread crumbs or crushed red pepper flakes work wonders.
Side Dishes
This soup shines as a standalone meal, but pairing it with crisp garlic bread or a simple green salad makes it even more satisfying. A light Caesar salad or an arugula and lemon vinaigrette salad complements the hearty richness with zesty freshness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or in rustic bread bowls to elevate presentation. Adding a drizzle of high-quality extra-virgin olive oil or a few drops of chili oil can create visually stunning, flavorful swirls on the surface.
Make Ahead and Storage
Storing Leftovers
Lasagna Soup Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches or dinners, though noodles might absorb some broth, so keep extra broth or water handy to loosen if needed.
Freezing
To freeze, cool the soup completely, put it in a freezer-safe container, and freeze for up to 2 months. Because pasta can get mushy, consider freezing the broth and cooked beef mixture separately from the noodles and cheese balls if you want ideal texture upon reheating.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it. Avoid microwaving cheese balls whole; instead, add ricotta dollops fresh when serving for best texture and taste.
FAQs
Can I use different ground meat besides beef?
Absolutely! Ground turkey or chicken are lighter alternatives and work well here. For extra flavor, you might add a splash of soy sauce or smoked paprika to mimic some beefiness.
What can I substitute for butternut squash?
Butternut squash brings sweetness and texture, but sweet potatoes or carrots can be great substitutes. They add similar earthy sweetness and color to the soup.
Is there a vegetarian version of this Lasagna Soup Recipe?
Yes! Skip the ground beef and boost the soup’s heartiness with sautéed mushrooms, lentils, or your favorite plant-based meat substitute. Use vegetable broth instead of chicken broth to keep it vegetarian.
How do I prevent the noodles from getting mushy?
Breaking the noodles into thirds and stirring frequently during cooking helps. Also, avoid overcooking once the noodles are added and feel free to barely undercook them slightly—they’ll continue softening in the hot soup.
Can I prepare the cheese mixture ahead of time?
You can mix the ricotta, mozzarella, Parmesan, and basil up to a day ahead and keep it refrigerated. Roll into balls just before serving for best freshness and ease.
Final Thoughts
There’s something so wonderfully cozy about sinking your spoon into this Lasagna Soup Recipe. It’s like the best parts of a hearty lasagna gathered into a bubbling pot of comfort. Whether feeding family on a busy weeknight or impressing friends at a casual dinner, this soup brings warmth, flavor, and smiles. Don’t hesitate—grab your ingredients and dive into this delicious, soul-soothing meal.
PrintLasagna Soup Recipe
This hearty Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, easy-to-make soup. Featuring ground beef, butternut squash for a subtle sweetness, tender lasagna noodles, kale or spinach, and a cheesy ricotta topping, this dish is perfect for cozy dinners. The soup is simmered to meld the flavors together, topped with fresh basil, and finished with a creamy cheese blend for a satisfying meal that serves six.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 8 cups low-sodium chicken broth
- 2 cups ½-inch diced butternut squash
- 1 (24-ounce) jar marinara sauce (roasted garlic recommended)
- 8 ounces dried lasagna noodles, broken crosswise into thirds
- 3 cups chopped kale or spinach
Cheese Mixture & Garnish
- 1 ¼ cups part-skim ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup plus 2 tablespoons roughly chopped fresh basil leaves, divided
- ¼ cup heavy cream
Instructions
- Soften the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 4 to 6 minutes. Add the minced garlic and stir for 30 seconds until fragrant.
- Brown the Beef: Add the lean ground beef, Italian seasoning, half of the salt (½ teaspoon), black pepper, and red pepper flakes. Cook, breaking up the meat with a spoon, until it starts to brown, about 3 to 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
- Simmer with Broth and Squash: Pour in the chicken broth and add the diced butternut squash. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Let it simmer uncovered for 5 minutes, until the squash is tender but still slightly firm.
- Add Marinara and Noodles: Stir in the marinara sauce and return to a boil. Add the broken lasagna noodles and let simmer for 10 minutes, stirring every few minutes to prevent noodles from sticking to the pot.
- Incorporate Greens: Add chopped kale now. If using spinach, wait until the noodles are tender and then stir it in. Continue simmering for another 5 to 10 minutes until noodles are fully cooked and greens are wilted.
- Prepare Cheese Mixture: While the soup simmers, combine ricotta, mozzarella, Parmesan, 2 tablespoons of chopped basil, and the remaining ¼ teaspoon salt in a medium bowl. Mix until well combined.
- Finish Soup: Remove the soup from heat and stir in the heavy cream and the remaining ½ cup of chopped basil.
- Form Ricotta Balls: Roll the cheese mixture into generous 1 to 1½-inch balls. Float a few on top of the soup and stir lightly to combine. Alternatively, serve the soup with dollops of the cheese mixture if preferred.
- Serve: Ladle soup into bowls and top each serving with an additional ricotta ball and fresh basil for garnish. Enjoy your comforting lasagna soup!
Notes
- Use kale or spinach; if choosing spinach, add it at the very end as it wilts quickly.
- Breaking the lasagna noodles into thirds helps them cook evenly and makes the soup easier to eat.
- Fresh basil enhances the flavor—reserve some for garnish.
- This soup can be made ahead; flavor improves after resting.
- Use low-sodium broth to better control salt levels.
- Adjust red pepper flakes to your preferred heat level.
