Something’s bubbling away on the stove, and it smells amazing. Just 20 minutes in, and I can already tell Cheesy Lasagna Soup is going to be a hit.
This one’s for those nights when you’ve got no idea what to make and everyone’s starving (you know the feeling). You’ll love that it uses broken lasagna noodles instead of layering all that pasta—way less fuss! Grab a bowl and dig in. It’s comfort in a pot.
Why You’ll Love This Cheesy Lasagna Soup
- Super Easy Prep: It comes together in one pot, so cleanup is a breeze — no fancy techniques needed.
- Rich Flavor Bomb: The combo of beef, garlic, and Italian seasoning creates a stick-to-your-ribs vibe that’s so comforting.
- Melty-Gooey Topping: Topped with creamy ricotta and mozzarella, it adds the perfect richness that makes you go back for seconds.
- Flexible Ingredients: Swap out the meat or add veggies if you want — it’s easy to customize based on what you have.
- Perfect for Leftovers: It keeps well in the fridge, but the noodles soak up broth after day one, so enjoy it fresh!
Cheesy Lasagna Soup Ingredients
For the Base:
ground beef (1 pound) — Use 80/20 ground beef for flavor; lean beef’ll dry out your soup.
onion (1 medium) — Sauté onions until golden; undercooked ones’ll ruin the flavor balance.
garlic (2 cloves) — Smash garlic cloves with the knife before chopping for maximum flavor release.
crushed tomatoes (1 can) — Grab San Marzano crushed tomatoes for sweetness; any canned stuff won’t cut it.
chicken broth (4 cups) — Use low-sodium chicken broth; otherwise, you’ll drown it in saltiness.
lasagna noodles (2 cups) — Break lasagna noodles by hand for texture; don’t use any other pasta shapes.
Italian seasoning (2 tablespoons) — Don’t skimp on the Italian seasoning; bland soup is a total waste of time.
salt (1 teaspoon) — Add salt gradually; too much upfront’ll make it inedible.
black pepper (1/2 teaspoon) — Freshly cracked black pepper adds depth; pre-ground just won’t do.
For the Topping:
ricotta cheese (1 cup) — Don’t use cottage cheese instead of ricotta; it’ll mess with the creaminess.
mozzarella cheese (1 cup) — Get whole milk mozzarella for stretchy goodness; skim cheese won’t melt right.
fresh basil (1/4 cup) — Always add fresh basil at the end; cooking it’ll kill that fresh flavor.
Full measurements in the recipe card below.
How to Make Cheesy Lasagna Soup
1. Brown the Meat: In a large pot over medium heat, brown 1 pound of ground beef until it’s fully cooked. You’ll know it’s ready when there’s no pink left. Drain any excess fat.
2. Sauté Onions and Garlic: Add 1 medium diced onion and 2 minced garlic cloves to the pot. Sauté for about 3-4 minutes until they’re softened and you can smell that garlicky goodness.
3. For the Sauce: Stir in 1 can of crushed tomatoes, 4 cups of low-sodium chicken broth, and 2 cups of broken lasagna noodles. Toss in 2 tablespoons of Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring it all to a boil.
4. Simmer: Now reduce the heat to low and let the soup simmer for about 20 minutes, stirring occasionally until the noodles are tender (look for that fork-tender texture). Don’t rush this step or the noodles might get mushy!
5. Meanwhile: While it simmers, mix together 1 cup of ricotta cheese with half of your mozzarella cheese (about 1/2 cup) and a bit of fresh basil in a bowl for that creamy topping.
6. Serve It Up: Once the noodles are cooked through, ladle your Cheesy Lasagna Soup into bowls and top each with a generous scoop of the ricotta mixture followed by more mozzarella cheese.
7. Garnish & Enjoy: Finish with extra basil if you want, then serve hot while everything’s melty-gooey!
Exact quantities in the recipe card below.
How to Store Cheesy Lasagna Soup
- Room Temperature: Don’t leave it out for more than 2 hours — it won’t be safe, trust me.
- Refrigerator: Store in an airtight container for up to 4 days. Just know that the noodles might soak up a bit of the broth and get softer.
- Freezer: Freeze in a freezer-safe container for up to 3 months. (But keep in mind, the texture changes after thawing, so it won’t be quite the same.)
- Reheating: Heat in a pot over medium heat until bubbling and steaming. You’ll want that cheesy goodness melting back into it!
What to Serve with Cheesy Lasagna Soup?
This dish is hearty and creamy, so pairing it with lighter or contrasting sides keeps the meal balanced and interesting.
- Garlic Bread: The crunchy texture complements the soup’s creaminess. Plus, who can resist dipping warm bread into it?
- Caesar Salad: The crisp romaine and tangy dressing add a refreshing acidity that cuts through the richness.
- Grilled Veggies: Charred veggies bring a smoky flavor and bright colors to your plate, adding great visual appeal. (Roast for about 20 minutes.)
- Caprese Skewers: Fresh tomatoes and mozzarella provide a juicy, cool contrast that brightens up each bite of this dish.
- Pickled Vegetables: A tangy crunch balances the creaminess beautifully. You can make them in under an hour!
- Olive Oil Drizzle: A drizzle of good-quality olive oil adds a smooth richness while enhancing the flavors without overwhelming them.
- Stuffed Mushrooms: They offer a savory bite that contrasts nicely with the soup’s texture—plus, they’re easy to prep! (Takes about 25 minutes.)
Cheesy Lasagna Soup Variations
Here’s how to play with this recipe and make it your own.
- Italian Sausage Swap: Use 1 pound of Italian sausage instead of ground beef for a spicier kick.
- Extra Veggies: Toss in 1 cup of chopped spinach during the last 5 minutes of simmering for some green goodness.
- Cheesy Upgrade: Mix in 1 cup shredded mozzarella into the soup before serving for an extra melty touch.
- Broth Boost: Replace chicken broth with vegetable broth for a lighter, veggie-packed option (just as tasty!).
- Garlic Lovers’ Dream: Add an extra clove of minced garlic when sautéing onions for a stronger flavor punch.
- Next Level Topping: Stir in 1/2 cup of grated Parmesan cheese into the ricotta mixture for a cheesy explosion on top.
- Herb Twist: Incorporate 1 tablespoon fresh basil or oregano with the other spices for a fresher herbal note.
Make Ahead Options for Cheesy Lasagna Soup
I love prepping some of the Cheesy Lasagna Soup ingredients ahead of time. You can brown the ground beef or sausage and chop your onion and garlic up to 2 days in advance. Store them in an airtight container in the fridge. The soup itself keeps well for about 3 days, but I recommend cooking the noodles fresh right before serving so they don’t get mushy. You can mix the ricotta and mozzarella cheeses ahead too, just keep that in a separate container. (Trust me, no one wants rubbery noodles.) Just remember to add those noodles at the end! Don’t stress — it’s all about enjoying dinner!
Cheesy Lasagna Soup Recipe FAQs
Can I make Cheesy Lasagna Soup ahead of time?
Absolutely! This dish actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat on the stovetop and add a splash of broth if it thickens too much. (Trust me, no one wants dry soup!)
What can I substitute for lasagna noodles in this recipe?
Honestly, skip any substitutions for the lasagna noodles; they’re key to getting that classic lasagna feel. If you can’t find them, you could use broken-up wide egg noodles as a last resort, but they won’t give you quite the same texture or bite. Plus, remember to check doneness — look for that fork-tender texture so they don’t turn mushy!
Why did my Cheesy Lasagna Soup come out bland?
Blandness usually comes from skimping on seasoning! Make sure you’re not cutting back on the Italian seasoning or salt. Also, be sure to sauté your onions until golden; undercooked ones can ruin the whole flavor balance. Give everything a taste before serving; if it needs more pizzazz, sprinkle in some extra salt or black pepper.
Can I use cottage cheese instead of ricotta for this dish?
I wouldn’t recommend it! Cottage cheese just doesn’t have that creamy richness that ricotta brings to the table (or bowl). Stick with ricotta for that melty-gooey topping everyone loves. If you’re looking for a lighter option, maybe try mixing in some Greek yogurt with ricotta instead — but avoid low-fat versions; they won’t melt right!
Final Thoughts on Cheesy Lasagna Soup
Cheesy Lasagna Soup is such a winner because it delivers that cozy, hearty lasagna flavor in way less time than traditional lasagna. You can whip this up on a busy weeknight and still feel like you’ve made something special. If you haven’t tried making this yet, tonight’s the night! Trust me, you’ll want to keep this one in your weekly rotation. I’d love to hear how yours turned out or if you added any fun twists—drop a comment below!
Cheesy Lasagna Soup
Ingredients
Method
- In a large pot over medium heat, brown the ground beef or sausage until fully cooked. Drain excess fat.
- Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes until softened.
- Stir in the crushed tomatoes, chicken broth, lasagna noodles, Italian seasoning, salt, and black pepper. Bring to a boil.
- Reduce heat to low and let the soup simmer for 20 minutes, stirring occasionally until the noodles are tender.
- While the soup simmers, prepare the topping by mixing the ricotta cheese with half of the mozzarella cheese and chopped basil in a bowl.
- Once the noodles are cooked, ladle the soup into bowls and top each serving with a generous scoop of the ricotta mixture and remaining mozzarella cheese.
- Garnish with extra basil if desired and serve hot.
