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A close-up of a warm, inviting bowl of easy lasagna soup recipe, garnished with creamy ricotta, fresh herbs, and grated cheese, featuring ground meat and various pasta shapes in a rich tomato broth.
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Easy Lasagna Soup

This hearty and delicious easy lasagna soup recipe brings all the rich, cheesy flavors of classic Italian lasagna into one cozy bowl. A quick one-pot meal perfect for busy weeknights, it’s packed with tender noodles, savory beef, and a creamy tomato broth that will warm your soul.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb lean ground beef or half Italian sausage
  • 1 yellow onion diced
  • 4-5 cloves garlic minced
  • 1/4-1/2 tsp red pepper flakes optional
  • 1 jar (24 oz) Prego Traditional Italian Sauce
  • 8-10 cups low sodium chicken broth divided
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 1/2 tsp granulated sugar
  • 1 tbsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 bay leaf whole
Pasta & Toppings
  • 10 uncooked lasagna noodles broken into 1–2 inch pieces
  • 1/2 cup heavy cream optional
  • shredded mozzarella cheese for topping
  • freshly grated Parmesan cheese for topping
  • ricotta cheese for topping

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting Board and Knife
  • measuring cups and spoons
  • Wooden Spoon
  • Ladle

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onion softened. Drain excess fat.
  2. Stir in minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
  3. Add Prego sauce, 6 cups of broth, crushed tomatoes, tomato paste, vinegar, sugar, basil, parsley, oregano, salt, pepper, and bay leaf. Stir well and bring to a boil. Reduce to simmer.
  4. Break lasagna noodles into small pieces and add to the pot. Simmer for 20–30 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.
  5. Stir in heavy cream (optional). Adjust soup consistency with remaining broth if desired. Serve hot with mozzarella, Parmesan, and a dollop of ricotta.

Notes

For a lighter option, skip the heavy cream or substitute with milk. To make vegetarian, omit meat and use vegetable broth. Store leftovers for 4–5 days in the fridge or freeze the soup base without noodles for up to 3 months. Reheat gently and add fresh pasta when serving.