Lasagna Soup
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All the flavors of traditional Lasagna, in soup form! This Lasagna Soup comes together in just over 40 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? But then you remember how much work it is.
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
- All the flavor, none of the work. No layering, no fuss.
- Family favorite. Picky eater approved, kid approved, leftover approved.
- Versatile. Swap pork for beef, chicken or turkey and use any short pasta you’ve got.
Ingredients and Tips
- 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.
- 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!
- 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. Shred your own mozzarella, bagged cheese is full of additives.
- Season as you go – Salt the meat as it browns, and also season your soup before adding pasta.
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.
How To Serve Lasagna Soup
This soup begs for something to dunk, so here’s how I love to serve it:
Easy Garlic Bread
Easy Tossed Salad
No-Knead Baguette
The Best Tiramisu
Frequently Asked Questions
Can I make this ahead?
Yes. Cook the soup without the pasta, cool, and store. Reheat and add pasta just before serving.
What if I can’t find mafalda?
Break up lasagna noodles or use any short pasta like rotini, penne, or farfalle.
Can I freeze it?
Yes, but freeze without the pasta for the best results. Add fresh pasta when you reheat.
Can I use another protein?
Absolutely! Try ground beef, chicken, turkey, or even Italian sausage for a different flavor.
How do I make it extra cheesy?
Dollop ricotta on top before serving or broil with extra mozzarella until bubbly.
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
- 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 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 the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- 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.
