Amazing 40-Min Lasagna Soup Comfort

If you’re like me, some nights you just crave that big, satisfying hug of Italian comfort food, but you absolutely do not have two hours to spend layering meat and cheese. That’s why I’m so thrilled to share this Lasagna Soup recipe with you! It hits every single note—rich, savory, cheesy—but it’s ready faster than ordering takeout.

Hi friends, I’m Jordan Bell, broadcasting from Asheville, NC! When I was working on getting healthy and shedding 80 pounds, I realized I couldn’t give up the big, cozy flavors I grew up on. This blog started because I wanted to show everyone how to make classic Southern comfort food taste amazing while still being genuinely good for you. This soup is a perfect example of taking a heavy classic and making it light enough for a Tuesday night!

Why You Will Love This Lasagna Soup

This soup isn’t just another broth with noodles floating around. It’s full-bodied, comforting, and tastes like you spent all afternoon tending the pot. Trust me, once you see how easy this is, it’ll become a staple in your rotation.

Quick Prep for Busy Evenings

Seriously, set a timer! You only need about 15 minutes of active chopping and browning before you hit the simmer stage. That means dinner is on the table in under 45 minutes total. It’s the perfect weeknight solution when you’re exhausted but craving something substantial.

All the Flavor of Lasagna Soup Without the Fuss

We get those deep, layered flavors we expect from actual lasagna. The combination of Italian seasoning, rich tomato paste, and good beef broth builds an incredible base. It tastes like those Sunday dinners without needing to wrestle with giant casserole dishes.

Creamy and Satisfying Lasagna Soup Texture

Okay, this is my favorite part. We stir in the cottage cheese, mozzarella, and Parmesan right at the end, off the heat. This melts everything into this gorgeously creamy, almost ricotta-like texture throughout the broth. It makes every spoonful feel decadent and filling.

Essential Ingredients for Authentic Lasagna Soup

When making something like this, you can’t just throw random things in the pot and hope for the best! To get that true, authentic Italian-American flavor profile in your Lasagna Soup, you have to respect the building blocks. I’ve listed everything out below, and I want you to pay attention to how we handle the meat and the dairy—that’s where the magic truly happens! If you love traditional lasagna, you’ll appreciate the flavor notes here.

Don’t try to substitute these core components unless you absolutely have to. These measurements ensure you get that perfect, hearty texture that stands up to the rich broth.

Ingredient	Quantity	Prep Note
Olive Oil	1 tbsp	For sautéing
Onion	1 medium	Diced finely
Garlic	3–4 cloves	Minced until mushy
Lean Ground Beef	1 lb	Ensure it’s broken up well during cooking
Italian Seasoning	1.5 tbsp	Don’t skimp on this!
Salt & Pepper	To taste	Start with 1 tsp salt, 1/2 tsp pepper
Tomato Paste	1 tbsp	Cook this out for deeper flavor
Beef Broth	4 cups	Low sodium is fine, but use good quality
Marinara Sauce	24 oz jar	Your favorite brand works well here
Diced Tomatoes	14.5 oz can	Include all the juices
Water	1/4 cup	Just to thin the initial sauce slightly
Lasagna Noodles	10 oz	Broken into bite-sized pieces (about 1-inch long)
Cottage Cheese	1 1/2 cups	Full fat melts best, but use what you have!
Parmesan	1/2 cup	Shaved is best, but grated works too
Mozzarella	1/2 cup	Shredded, for melting
Spinach	1 cup	Roughly chopped

Meat and Aromatics Base

When you start, make sure your onion is diced small so it melts right into the base of the soup. The garlic goes in right after the onions soften—just a minute until you can smell it, but don’t let it burn! When you add that ground beef (I use 85/15 lean), use your spoon to break it up into tiny crumbles right away. We want it fully browned before we add the seasonings and the tomato paste.

The Flavorful Liquid Foundation

That little bit of tomato paste is crucial; you need to cook it with the meat for about a minute. That toasts the flavor! Then we add the big liquids: the jar of marinara, the beef broth, and those canned diced tomatoes. Bring this entire mixture up to a good, rolling boil before we even think about adding the pasta!

Noodles and Creamy Finish for Your Lasagna Soup

We add the lasagna noodles *after* the boil starts so they cook evenly in the savory liquid. The final, beautiful step happens off the heat! We stir in the cottage cheese, that salty Parmesan, and the mozzarella. Don’t boil the cheese, or it gets stringy. We just want it to melt gently into the broth, turning it into that gorgeously creamy sauce you expect from a great Lasagna Soup.

When making something like this, you can’t just throw random things in the pot and hope for the best! To get that true, authentic Italian-American flavor profile in your Lasagna Soup, you have to respect the building blocks. I’ve listed everything out below, and I want you to pay attention to how we handle the meat and the dairy—that’s where the magic truly happens! If you want to see more of my recipe testing, check out my posts on Medium.

Don’t try to substitute these core components unless you absolutely have to. These measurements ensure you get that perfect, hearty texture that stands up to the rich broth.

Ingredient	Quantity	Prep Note
Olive Oil	1 tbsp	For sautéing
Onion	1 medium	Diced finely
Garlic	3–4 cloves	Minced until mushy
Lean Ground Beef	1 lb	Ensure it’s broken up well during cooking
Italian Seasoning	1.5 tbsp	Don’t skimp on this!
Salt & Pepper	To taste	Start with 1 tsp salt, 1/2 tsp pepper
Tomato Paste	1 tbsp	Cook this out for deeper flavor
Beef Broth	4 cups	Low sodium is fine, but use good quality
Marinara Sauce	24 oz jar	Your favorite brand works well here
Diced Tomatoes	14.5 oz can	Include all the juices
Water	1/4 cup	Just to thin the initial sauce slightly
Lasagna Noodles	10 oz	Broken into bite-sized pieces (about 1-inch long)
Cottage Cheese	1 1/2 cups	Full fat melts best, but use what you have!
Parmesan	1/2 cup	Shaved is best, but grated works too
Mozzarella	1/2 cup	Shredded, for melting
Spinach	1 cup	Roughly chopped

Meat and Aromatics Base

When you start, make sure your onion is diced small so it melts right into the base of the soup. The garlic goes in right after the onions soften—just a minute until you can smell it, but don’t let it burn! When you add that ground beef (I use 85/15 lean), use your spoon to break it up into tiny crumbles right away. We want it fully browned before we add the seasonings and the tomato paste.

The Flavorful Liquid Foundation

That little bit of tomato paste is crucial; you need to cook it with the meat for about a minute. That toasts the flavor! Then we add the big liquids: the jar of marinara, the beef broth, and those canned diced tomatoes. Bring this entire mixture up to a good, rolling boil before we even think about adding the pasta!

Noodles and Creamy Finish for Your Lasagna Soup

We add the lasagna noodles *after* the boil starts so they cook evenly in the savory liquid. The final, beautiful step happens off the heat! We stir in the cottage cheese, that salty Parmesan, and the mozzarella. Don’t boil the cheese, or it gets stringy. We just want it to melt gently into the broth, turning it into that gorgeous, creamy sauce you expect from a great Lasagna Soup.

Step-by-Step Instructions for Perfect Lasagna Soup

This is where we turn simple pantry items into pure Italian-American gold. The key to making this Lasagna Soup taste like it simmered for hours is paying attention to the sequence and the timing, especially when we handle the aromatics and when we incorporate those cheeses. It moves fast, so have your ingredients ready to go!

Building the Savory Base

Grab your biggest soup pot—you need room to work! Set it over medium heat and get that tablespoon of olive oil shimmering. Toss in your diced onion first. We cook those down until they are soft and translucent, which usually takes a solid 5 to 7 minutes. Don’t rush this; softening the onion builds the first layer of sweetness. Next, drop in your minced garlic. That’s only about 60 seconds until it smells incredible, but seriously, pull it back if it starts to brown too fast—burnt garlic is a tragedy!

Now, bring in the ground beef. I use a lean blend, but whatever you have works. Add the Italian seasoning, salt, and pepper right on top of the raw meat. Use your spoon to aggressively break up the meat into tiny little pieces as it cooks. We want it super fine. Once all the pink is gone, stir in that tablespoon of tomato paste. You need to cook that paste for about a full minute, stirring constantly against the bottom of the pot. That little bit of toasting really deepens the tomato flavor base for our soup.

Simmering to Develop Lasagna Soup Depth

Time for the liquids! Pour in the marinara sauce, the four cups of beef broth, the canned diced tomatoes (juice and all!), and that small splash of water. Give it a good stir to scrape up any browned bits stuck to the bottom—that’s flavor, folks! Turn the heat up and bring the whole pot to a vigorous, rolling boil. Once it’s boiling happily, toss in those broken lasagna noodles. They need to cook right in the soup. Let it simmer, uncovered, for about 10 to 15 minutes, checking them occasionally to make sure they don’t stick together. You want them tender, but not falling apart! If you prefer pasta over noodles, you can adapt this recipe!

Finishing Touches for Creamy Lasagna Soup

Once those noodles are perfectly cooked, turn the heat way, way down—we want it barely simmering. Toss in your chopped spinach. It only takes a minute or two for that spinach to wilt down into the hot broth. Now, this is the most important part for texture: take the whole pot completely off the heat! We don’t want to boil the cheese. Gently stir in the cottage cheese, the shaved Parmesan, and the shredded mozzarella. Stir slowly until everything melts together into this gorgeous, creamy blanket over your Lasagna Soup. Ladle it up immediately while it’s hot and cheesy!

Expert Tips for Making the Best Lasagna Soup

Even though this Lasagna Soup is incredibly straightforward, there are a few little secrets I picked up while testing recipes for the blog that really elevate it from good to absolutely unforgettable. Trust me, these tiny details are what turn a weeknight meal into a showstopper!

Ingredient Swaps for Your Lasagna Soup Preference

I always use lean ground beef because it keeps the calories down, which helped me reach my weight loss goals, but you absolutely have options here! If you want a richer, more savory flavor, swap out the beef for ground Italian sausage. Make sure to drain off any excess grease before you add the tomato paste, though. If you’re looking for a lighter option, ground turkey works beautifully, but you might want to add an extra pinch of Italian seasoning to make sure the flavor stays robust.

Also, don’t feel locked into the cottage cheese. If you have a strong aversion to it, you can substitute it with an equal amount of whole milk ricotta cheese. Just stir the ricotta in gently off the heat, the same way we handle the cottage cheese, to keep that creamy texture without breaking the cheese!

Adjusting Consistency for Your Bowl

This is a big one, especially if you make a huge batch like I usually do! Because we use lasagna noodles that absorb liquid as they sit, your soup can get super thick if it cools down or if you try to reheat it the next day. Don’t panic and don’t add more cheese!

If your Lasagna Soup is too thick after sitting in the fridge, just add a splash of water or extra broth when reheating it on the stove. You want it to look slightly thinner than you think it should be when it’s hot, because those noodles are still going to soak up liquid as they warm through. A little extra broth brings back that perfect, slurpable consistency every single time.

Equipment Needed for This Lasagna Soup Recipe

You don’t need a ton of fancy gadgets for this one, which is part of why I love it so much for busy nights. Just a few basics, and you’re set to go!

• A large, heavy-bottomed pot or Dutch oven (This is crucial for even heating when browning the meat and simmering the noodles).
• A sturdy wooden spoon or spatula for breaking up the beef and stirring.
• A cutting board and a sharp knife for dicing the onion and chopping the spinach.
• A box grater or microplane if you decide to shave your own Parmesan—though store-bought works fine too!
• Serving bowls and ladles, of course!

Common Questions About Making Lasagna Soup

Whenever I share a recipe that takes a classic like lasagna and turns it into something new, people always have great questions about how to make sure it turns out perfectly. Don’t worry, I’ve tested all these little quirks so you don’t have to guess! Here are the things I hear most often about making this Lasagna Soup.

Can I Make Lasagna Soup Ahead of Time

Yes, you absolutely can! This is a fantastic make-ahead meal, but you have to handle the noodles correctly. I recommend cooking the soup base (meat, sauce, broth) completely, including the spinach, but leave the noodles out. Cook the noodles separately according to package directions until they are just shy of al dente—maybe a minute less than recommended. Store the cooked noodles in a separate container, maybe tossed with a tiny bit of oil so they don’t stick. When you are ready to eat, reheat the soup base, then toss in the pre-cooked noodles and the cheeses right at the end, just like the recipe says, to melt them in.

What Kind of Broth Works Best in Lasagna Soup

I usually lean toward a low-sodium beef broth because it gives the deepest, richest flavor that mimics slow-cooked meat sauce. However, if you are making this for a lighter meal or just don’t have beef broth on hand, chicken broth is a perfectly acceptable substitute! Just know the final flavor profile will be slightly milder. If you are making a vegetarian version, use a high-quality vegetable broth, but you might want to boost the Italian seasoning a little bit to compensate for the missing savory depth from the meat.

How Do I Keep the Noodles From Getting Mushy in Lasagna Soup

This is the biggest fear when making any soup with pasta! As I mentioned above, cooking the noodles separately is the safest bet if you plan on having leftovers. If you must cook them directly in the pot (which is faster!), remember to stir them frequently during that 10 to 15-minute simmer time. The second they are tender, turn the heat off immediately before adding the cheese. The residual heat will finish cooking them gently. If you leave them boiling away while you melt the cheese, they will definitely turn to mush in your Lasagna Soup! For more soup ideas, check out my Italian Penicillin Soup.

Storing and Reheating Your Leftover Lasagna Soup

This recipe makes a huge pot, and honestly, I think it tastes even better the second day when all those spices have really settled in. But you have to store it right, especially because of those cheesy, creamy elements we added at the very end. Don’t just dump it all in one container and forget about it!

If you followed my advice in the previous section and cooked the noodles separately, you’re in great shape. If you cooked them right in the pot, they will absorb a LOT of liquid overnight, so plan on thinning it out when you reheat it.

Here is the best way I’ve found to keep this Lasagna Soup tasting fresh:

• Cool it down quickly: Don’t leave the pot sitting on the counter for hours. Divide the soup into shallow, airtight containers so it cools faster before you put it in the fridge.
• Separate the cheese: If you added the cheese mixture and it’s still a bit soupy, that’s fine. If you want to save cheese-free portions, just leave out the cottage cheese and melty cheeses until you reheat the portion you plan to eat that day.
• Reheat gently: Never nuke a big bowl of this on high power. It heats unevenly.

For guidance on how long it lasts, check out this little cheat sheet:

Storage Method	Duration	Reheating Note
Refrigerator	3 to 4 days	Add splash of broth or water while warming
Freezer (Soup Base Only)	Up to 3 months	Thaw overnight in fridge; add noodles fresh
Freezer (With Noodles)	Up to 1 month	May result in slightly softer noodles

When reheating refrigerated soup, I always put it on the stovetop over low heat and stir in maybe a quarter cup of extra beef broth or water per serving. It brings back that perfect, slurpable consistency. It warms up beautifully, and you get that amazing, deep flavor of the Italian seasoning! If you are looking for other great comfort food ideas, check out my recipe for Cheesy Beef and Potato Soup.

Sharing Your Experience with Our Lasagna Soup

I truly hope this Lasagna Soup brings a little bit of that cozy, satisfying Italian flavor to your busy weeknights! It means the world to me when you all try out these recipes that I’ve tweaked and perfected from my own kitchen in Asheville.

When you make this, please don’t keep the deliciousness to yourself! I absolutely love hearing how it turned out for you. Did you use Italian sausage instead of beef? Did you add extra basil? Drop a comment below and let me know! You can also follow along for more updates on Pinterest.

Rating the recipe helps other busy cooks find this lighter, faster version of comfort food. And if you snap a picture of your cheesy, steaming bowl, tag me on social media! Seeing your bowls of hearty Lasagna Soup makes all the recipe testing worthwhile. Happy cooking, friends!

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