All the comfort of homemade lasagna—without the layers or the oven! This hearty lasagna soup combines a rich tomato-meat sauce, creamy cheeses, and tender bow tie pasta for a weeknight dinner that feels like Sunday comfort food. Everything cooks in one pot, and the flavor only gets better as it sits.
I created this recipe one cold evening when I craved lasagna but didn’t have the time (or energy) to bake one. I tossed everything into a soup pot, added pasta straight to the sauce, and within 30 minutes the kitchen smelled like an Italian restaurant. Now, it’s a family favorite that delivers all the cheesy, meaty goodness with a lot less work.
Why You’ll Love This Recipe
- Classic lasagna flavor, no layering needed: All the same ingredients you love—ground beef, tomato sauce, Italian herbs, and cheese—in a cozy soup.
- One-pot meal: No extra dishes, no oven, just your favorite soup pot.
- Fast and flexible: Ready in under 45 minutes and easy to customize with your favorite pasta or meat.
- Perfect for leftovers: The flavors deepen as it rests, making it ideal for meal prep.
- Crowd-pleaser: Kids and adults love it equally!
Ingredients
For the Soup:
- 1 tablespoon olive oil – Helps brown the meat and adds flavor.
- 1 pound ground beef – Use lean beef (85% or 90%) for a meaty base without excess grease. You can swap half for Italian sausage for a richer taste.
- 1 small yellow onion, finely diced – Adds sweetness and depth to the broth.
- 3 garlic cloves, minced – Fresh garlic gives the soup that signature Italian aroma.
- 1 (14.5-oz) can diced tomatoes – Use fire-roasted for a deeper flavor.
- 1 (15-oz) can tomato sauce – Creates that silky lasagna-like consistency.
- 2 tablespoons tomato paste – Concentrated flavor that thickens the broth.
- 4 cups beef broth – Or use chicken broth for a lighter version.
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning – A blend of basil, oregano, thyme, and rosemary.
- 1 teaspoon sugar – Balances the acidity of the tomatoes.
- 8 ounces bow tie pasta (farfalle) – Adds shape and texture that holds sauce beautifully.
For the Cheese Topping:
- ½ cup ricotta cheese – Creamy, mild, and the heart of lasagna flavor.
- 1 cup shredded mozzarella cheese – Melts into silky ribbons when stirred in.
- ¼ cup grated Parmesan cheese – Adds a salty, nutty kick.
- Fresh parsley or basil, chopped – For a pop of color and freshness.
Step-by-Step Instructions
1. Brown the Meat
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink (about 5–6 minutes). Drain excess fat if needed.
2. Sauté the Aromatics
Add the diced onion and cook for 2–3 minutes until softened and translucent. Then stir in the minced garlic and cook for 30 seconds until fragrant. Don’t let it burn—it should smell warm and inviting.
3. Build the Tomato Base
Add tomato paste and cook for 1 minute, stirring constantly to caramelize slightly—it deepens the flavor. Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and sugar. Mix well.
4. Simmer the Broth
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for about 10 minutes to let the flavors meld together.
5. Add the Pasta
Stir in the uncooked bow tie pasta directly into the soup. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender but still slightly firm (al dente). If the soup gets too thick, add a splash more broth or water.
6. Stir in the Cheeses
Reduce the heat to low. Stir in ricotta, mozzarella, and Parmesan cheese. The soup will turn rich and creamy as the cheeses melt. You can also keep the cheese separate and top each serving individually for a layered look.
7. Taste and Adjust
Before serving, taste for salt and pepper. Depending on your broth and tomatoes, you may want an extra pinch.
8. Garnish and Serve
Ladle the soup into bowls and top with chopped basil or parsley. Add a sprinkle of extra Parmesan and serve with toasted garlic bread or a simple green salad.
Recipe Tips & Tricks
- Make it richer: Replace half of the beef with mild Italian sausage.
- Go vegetarian: Skip the meat and use lentils or mushrooms instead.
- Make it creamy: Stir in ¼ cup heavy cream at the end for an ultra-smooth finish.
- Don’t overcook the pasta: Add it near the end so it stays firm even after reheating.
- Freeze smart: If planning to freeze, cook the pasta separately and combine when reheating.
Variations
- Spicy Lasagna Soup: Add crushed red pepper flakes or spicy Italian sausage.
- Chicken Lasagna Soup: Use ground chicken and chicken broth for a lighter version.
- Extra Veggies: Add chopped spinach, zucchini, or mushrooms for extra nutrition.
- Cheesy Overload: Stir in extra mozzarella or top each bowl with a cheese blend and broil for a few minutes until bubbly.
Storage & Reheating
To Refrigerate: Store leftovers in an airtight container for up to 4 days. Add a splash of broth or water before reheating to loosen the soup.
To Freeze: Let the soup cool completely, then freeze (without pasta) in containers for up to 3 months. Thaw overnight in the fridge and reheat gently, adding freshly cooked pasta before serving.
To Reheat: Warm on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring between each round.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6 bowls
- Difficulty: Easy
Nutrition (Per Serving – Approximate)
Calories: 430
Protein: 27 g
Fat: 18 g
Carbohydrates: 39 g
Fiber: 4 g
Sodium: 890 mg