Layered Pasta Soup How to Make It Easy

If you ever find yourself craving that warm, cheesy, meaty magic of lasagna but without the hours of stacking noodles and waiting for rich sauces to bake to perfection, trust me—lasagna soup is your new best friend. I remember the first time I tried this recipe, I was exhausted, hungry, and craving something hearty but quick. I happened to have all the ingredients in my fridge, and in less than thirty minutes, I was sitting down to a steaming bowl of cheesy, savory goodness that reminded me of the best layered lasagna—really, it’s like lasagna and soup had a lovechild, and I’m obsessed. Honestly, this dish disappeared in minutes at my house, and my kids ask for it all the time. It’s a lifesaver on busy nights, and I swear, once you try it, you’ll be hooked too. The aroma alone makes the whole house smell incredible, and I promise, the taste is even better than it looks. Let me walk you through my secret little recipe—so cozy, so satisfying, and so much easier than it sounds.

What is Lasagna soup?

Think of lasagna soup as all your favorite flavors of the classic Italian casserole turned into a cozy, comforting bowl of goodness. It’s essentially a hearty tomato-based soup with layers of savory ground beef or sausage, tender noodles, and a melty cheese topping—kind of like a deconstructed lasagna served in a bowl. The idea started gaining popularity because who doesn’t love the idea of getting all that cheesy, tomatoey richness in a single spoonful, without all the fuss of layering and baking? It’s a simple, rustic dish that hits every nostalgic note—think garlic, basil, melty cheese, and a bit of spice—perfect for weeknights, chilly evenings, or whenever you need a hug in a bowl. The best part? It’s surprisingly versatile, so you can swap ingredients, add veggies, or even make it vegetarian without missing out on flavor. It’s a crowd-pleaser, a comfort-food classic, and I’ve yet to meet someone who doesn’t ask for seconds.

How do I make lasagna soup?

Quick Overview

This lasagna soup is so straightforward, I always wonder why I didn’t start making it years ago. You start by sautéing your garlic and onion, then browning some ground meat—beef, sausage, or turkey. Once that’s flavorful and cooked through, you add crushed tomatoes, broth, and spices, letting everything simmer while your noodles cook separately. Then, you layer everything into bowls, top with shredded mozzarella and Parmesan, and if you’re feeling fancy, a sprinkle of fresh basil. It’s like assembling a pizza, but in soup form, and trust me, the cheesy topping makes all the difference. The whole process from start to finish takes less than 30 minutes, and the result is this gorgeous, bubbling bowl of comfort that everyone will ask for again and again.

Ingredients

For the Soup Base:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 pound ground beef or Italian sausage
– Salt and pepper to taste
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional but adds a nice kick)
– 1 can (28 oz) crushed tomatoes
– 4 cups beef or chicken broth
– 1 teaspoon sugar (to cut acidity if needed)

For the Noodles:
– 8 ounces of your favorite pasta noodles (small shells, pipe rigate, or broken lasagna noodles work great)

For the Cheese Topping:
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– Fresh basil leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat a large soup pot over medium heat. Drizzle in the olive oil, then add the chopped onion and a pinch of salt. Cook until translucent and fragrant, about 3-4 minutes. Toss in the minced garlic and cook for another minute—your kitchen’s about to smell amazing. Add your ground meat, season with salt, pepper, oregano, and red pepper flakes if you like a little heat. Cook until browned and cooked through, breaking it apart with your spoon as it cooks. This is the base of flavor, so don’t rush this step—browning the meat really deepens the taste.

Step 2: Mix Dry Ingredients

This step is pretty simple—just make sure your spices like oregano and red pepper flakes are evenly distributed, so every bite is bursting with flavor. I always do this before adding liquids so everything mixes well, preventing clumps or uneven seasoning.

Step 3: Mix Wet Ingredients

Open your crushed tomatoes and broth. Give the crushed tomatoes a quick stir so they’re smooth, and measure out your broth. I like using a good-quality low-sodium broth—trust me, it makes a difference. If you want a richer flavor, some people swear by adding a splash of red wine or a teaspoon of balsamic vinegar, but honestly, the tomato and beef alone do plenty of heavy lifting here.

Step 4: Combine

Pour the crushed tomatoes and broth into your browned meat along with those seasonings. Bring everything to a simmer over medium heat, then turn it down to low. The smell now should be intoxicating—garlic, tomato, herbs simmering away. Let it simmer gently while you prepare your noodles.

Step 5: Prepare Filling

Cook your pasta separately according to package instructions. I prefer al dente—because it will finish cooking in the hot soup and won’t turn to mush. Drain and set aside. If you want to get fancy, you can bake some additional cheese on top to serve as a crust, but I usually just keep it simple.

Step 6: Layer & Swirl

Once the soup has simmered for about 15-20 minutes and flavors have melded, stir in your cooked noodles. Remove from heat, then spoon into bowls. Top generously with shredded mozzarella and Parmesan. For that marbled look, I like to swirl the cheeses in as I sprinkle. If you’re feeling adventurous, add a handful of fresh basil or even crushed red pepper for extra flair.

Step 7: Bake

For a gooey, bubbly topping, you can pop the bowls under the broiler for 2-3 minutes until the cheese is melty and golden—trust me on this small step, it makes it feel like restaurant quality. Just keep an eye on them so nothing burns. Alternatively, if you’re short on time, just serve immediately with cheese sprinkled on top.

Step 8: Cool & Glaze

If you added cheese and broiled, let the bowls sit for a minute so the cheese sets slightly. Serve hot, with plenty of crusty bread or a simple green salad. The cheese will stretch and pull just right, and the flavors will be so well-rounded—they’re basically a party in your mouth.

Step 9: Slice & Serve

Just grab a big spoon, dig in, and enjoy. This soup is best enjoyed hot, with a little extra sprinkle of Parmesan and maybe some fresh basil or a drizzle of olive oil. It’s so satisfying, I get a little sad when it’s all gone, so I always double the recipe.

What to Serve It With

Honestly, this lasagna soup pairs with just about anything. For a cozy family dinner, I love serving it with a loaf of crusty Italian bread or garlic bread—trust me, the crunchy edges soak up that rich broth perfectly. If I want to elevate it for a brunch or brunch-inspired meal, I might add a fried egg on top or sprinkle with fresh chopped basil and a drizzle of balsamic glaze. It’s also great as a first course if you’re hosting a dinner—imagine a big pot of this bubbling away, your guests helping themselves. As a dessert, a simple gelato or some biscotti complements the savory flavors nicely—because balance is key, right? But honestly, my favorite way to serve this is just as it is—warm, cheesy, and comforting enough to make you forget about anything else.

Top Tips for Perfecting Your Lasagna Soup

After making this recipe countless times, I’ve picked up a few tricks that’ll make your lasagna soup turn out just perfect every time. First, when you’re sautéing your onion and garlic, I always do this first—building the flavor foundation. Do not skip the browning stage of your meat; it adds depth and richness you just can’t get otherwise. I’ve made this with turkey, and while it’s lighter, I find I need to add a splash of olive oil or a tiny bit of beef bouillon for extra savoriness. If the soup turns out a little acidic, a teaspoon of sugar helps balance things out—trust me on this. For the noodles, I prefer small shapes that can slurp up the broth—anything too big just doesn’t work as well. When it comes to cheese, I like using whole-milk mozzarella for that indulgent stretch, but you can totally swap in some goat cheese or even a sprinkle of ricotta if you want creaminess. For the broiling step, I once kept the bowls in for too long and it got a little burnt—so keep a close eye! A quick tip: if your soup is too thick later, just stir in a splash of hot broth or water to loosen it up. Honestly, this dish is forgiving and adaptable—I’ve added spinach, chopped olives, even a dash of hot sauce for a spicy kick, and it’s always a hit. The secret is balance—tasting as you go and adjusting the seasonings makes all the difference.

Storing and Reheating Tips

This soup stores surprisingly well, which is perfect when you want leftovers for another cozy night. Keep leftovers in airtight containers—in the fridge, it’ll stay fresh for about 3-4 days. Just be sure to store the cheese separately if you’re worried about it drying out or getting rubbery. Reheat in the microwave in quick bursts, stirring in between, or on the stovetop over low heat—adding a splash of broth or water helps bounce the flavors back alive. For freezing, I recommend portioning out the soup before adding the cheese topping—freeze in zip-top bags or freezer-safe containers for up to three months. When you’re ready to eat, thaw overnight in the fridge and reheat gently. For the cheese, sprinkle fresh on top when reheating if you want to keep that melty, gooey goodness. I’ve found that the noodles tend to absorb moisture over time, so if it seems too thick after reheating, just stir in a little hot broth. The flavor tends to deepen overnight, so don’t be surprised if the next day’s bowl tastes even better. Just remember, if you add cheese before freezing, reheat until just hot and then sprinkle fresh cheese on top before serving—those melty strings make all the difference.

Frequently Asked Questions

Final Thoughts

If you’re looking for a dish that’s quick, cozy, and undeniably delicious, give this lasagna soup a shot. It’s become my go-to for weeknights when everyone’s hungry and there’s barely time to breathe. The combination of rich tomato, melty cheese, and perfectly seasoned meat hits all the right notes—like a warm hug in a bowl. Plus, it’s pretty forgiving—you can tweak ingredients, add your favorite veggies, or experiment with different cheeses. I love serving this with a simple side salad and crusty bread, making it a full, satisfying meal. Honestly, once you make it, I bet it’ll become a staple in your weekly rotation, just like it is in mine. Happy cooking, and I can’t wait to hear how yours turns out! Feel free to share your own twists and ideas—I love hearing different takes on this classic comfort dish.

lasagna soup

A comforting bowl of lasagna-inspired soup with rich flavors and cheesy toppings.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 tablespoon garlic, minced
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 2 teaspoons ground pepper
• 2 teaspoons kosher salt
• 1 jar (24 ounces) marinara sauce
• 4 cups beef broth
• 1 can (28 ounces) crushed tomatoes
• 12 ounces Mafalda noodles can use lasagna noodles broken
• 0.5 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1 cup cheddar and Monterey Jack cheese blend, shredded
• parsley to garnish

Instructions

 

Preparation Steps

• To a large Dutch oven over medium-high heat, add olive oil.
• When the oil is hot, add chopped onion and cook for 3-4 minutes. Add minced garlic and cook for another minute.
• Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes until the meat is browned. Drain excess grease if necessary.
• Pour in marinara sauce, beef broth, and crushed tomatoes. Stir well and bring to a simmer.
• Add broken noodles and cook for 8 minutes or until al dente.
• Stir in heavy cream, then add shredded mozzarella and cheddar-Monterey Jack cheeses. Stir until cheeses melt.
• Serve hot, garnished with chopped parsley.

Notes

This lasagna soup is perfect for a cozy family dinner or meal prep. Feel free to add additional vegetables like spinach or bell peppers for extra flavor.