Winter nights always make me crave something warm, filling, and comforting, and this fun lasagna soup checks every box for me. I love how it captures all the classic flavors of lasagna in a cozy, spoonable form that feels perfect for cold evenings. Every bowl is rich, cheesy, and deeply satisfying, making it a go-to recipe when I want comfort without too much effort.
Why You’ll Love This Recipe
I love this recipe because it gives me all the comfort of traditional lasagna without the layering or long baking time. It’s easy enough for a busy weeknight but still feels special when I serve it to family or friends. The combination of savory meat, tender pasta, and creamy cheese makes every bite indulgent, and I enjoy how flexible it is when I want to tweak ingredients based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
lean ground beef
medium onion
garlic cloves
crushed tomatoes
Italian seasoning
lasagna noodles
ricotta cheese
shredded mozzarella cheese
vegetable broth or water
Directions
I start by heating a little olive oil in a large pot over medium heat. I add the diced onion and cook it until it turns soft and translucent, which usually takes about five minutes. Then I stir in the garlic and let it cook just until fragrant.
Next, I add the ground beef and break it up as it cooks. I let it brown fully so the soup develops a deep, savory flavor, draining excess fat if needed. Once the meat is cooked, I stir in the crushed tomatoes and Italian seasoning and let everything simmer for about ten minutes to bring the flavors together.
After that, I add the broken lasagna noodles and pour in enough broth or water to fully cover them. I let the soup cook until the noodles are tender but still slightly firm. To finish, I stir in the ricotta cheese until the soup becomes creamy, then sprinkle mozzarella over the top and let it melt before serving.
Servings And Timing
I usually get about six generous servings from this recipe. The prep time takes around 15 minutes, and the cooking time is about 30 minutes, so the soup is ready in roughly 45 minutes from start to finish.
Variations
I like swapping the ground beef for ground turkey when I want something lighter. Sometimes I add spinach or kale near the end for extra greens. When I’m feeling adventurous, I change up the herbs or add a pinch of red pepper flakes for a little heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the soup gently on the stove or in the microwave and add a splash of broth if it has thickened too much.
FAQs
Can I Make This Soup Ahead Of Time?
I often make this soup a day in advance and store it in the refrigerator. The flavors actually deepen overnight, making it even better the next day.
Can I Freeze Lasagna Soup?
I freeze it after letting it cool completely, using freezer-safe containers. It keeps well for up to three months, and I thaw it in the refrigerator before reheating.
Do I Need To Cook The Pasta Separately?
I usually cook the pasta directly in the soup, but if I plan to store leftovers, I sometimes cook it separately to prevent it from getting too soft.
What Cheese Works Best For This Recipe?
I love using ricotta and mozzarella together because they give the soup a creamy texture and classic lasagna flavor.
Can I Make This Soup Vegetarian?
I make it vegetarian by skipping the meat and adding extra vegetables like mushrooms or zucchini while using vegetable broth.
Conclusion
This fun lasagna soup has become one of my favorite winter comfort meals. It’s hearty, flavorful, and easy enough to make on any busy evening, yet cozy enough to feel special. Every time I cook it, it reminds me how comforting a simple bowl of soup can truly be.
Fun Lasagna Soup brings all the cozy, cheesy comfort of classic lasagna into a one-pot, spoonable form—perfect for winter nights. It’s hearty, flavorful, and much easier than layering a traditional lasagna.
Total Time:45 minutes
Yield:6 servings
Ingredients
1 lb lean ground beef
1 medium onion, diced
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 teaspoon Italian seasoning
6–8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
4 cups vegetable broth or water
Salt and black pepper, to taste
Olive oil, for cooking
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
Add broken lasagna noodles and enough broth or water to cover. Simmer until noodles are tender, about 10–12 minutes.
Stir in ricotta cheese until melted and creamy.
Sprinkle mozzarella cheese over the soup and allow to melt before serving.
Notes
Swap ground beef for turkey or plant-based meat for lighter or vegetarian options.
Add spinach, kale, or zucchini for extra veggies.
Stir in a pinch of red pepper flakes for heat.
If storing leftovers, cook noodles separately to prevent over-softening.
Freeze cooled soup in airtight containers for up to 3 months.
