Lasagna soup is one pot weeknight meal that comes together super quickly with all the flavors of lasagna.
It’s perfect for fall because soup. It has all the usual suspects: lasagna noodles, tangy-sweet tomato sauce, ground meat, and cheese, of course. Basically it’s a lasagna that you can scoop up with a spoon. I actually love making lasagna but sometimes you just have to have lasagna in under 30 minutes. For those times, this one pot weeknight lasagna soup is there for you.
What is lasagna soup?
Lasagna soup is exactly what it sounds like, lasagna in soup form! It’s all the amazing things about lasagna without the layering and time commitment. And best of all is the fact that you can eat it in a bowl with a spoon. It’s always lasagna soup season!
Tiktok lasagna soup
Lasagna soup is trending on Tiktok right now thanks to SZA and @dannylovespasta. SZA saw him making lasagna soup and asked him to drop the recipe, which he did of course! His lasagna soup doesn’t differ too much from mine, but if you want to make his exact recipe, just like SZA did, here it is:
1 onion, chopped
2 cloves garlic, minced
1/2 lb ground beef
1/2 lb Italian sausage
1/4 tsp chili pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
2 cups marinara sauce
3 cups chicken broth
1/2 cup heavy cream
1/2 box lasagna noodles, broken
1 cup shredded mozzarella
1/2 cup shredded parmesan
1/4 cup fresh basil, chopped
- Sauté the onion and garlic in 2 tbsp olive oil over medium heat, until soft, about 2-3 minutes.
- Add the ground beef and Italian sausage and break up, cooking over medium high heat, until browned. Season with salt and pepper and stir in the oregano and chili flakes.
- Add the tomato paste and cook, over medium hight heat, stirring into the meat, until slightly caramelized, about 1-2 minutes. Add the marinara sauce, chicken broth, and heavy cream.
- Bring to a simmer and add the lasagna noodles. Cook until the lasagna noodles are al dente, according to the package directions.
- Stir in the cheeses and finish with fresh basil once the noodles are tender to your liking. Enjoy!
Lasagna soup ingredients
- onion and garlic – onions and garlic get cooked in olive oil until they turn into an aromatic mix that gives an amazing base layer of flavor to your soup.
- ground pork, beef, or sausage – feel free to use your favorite kind of ground meat here! You can even go with ground turkey, chicken, or crumbled tofu.
- crushed tomatoes – lasagna soup needs tomatoes and crushed is what I use, but truthfully, any canned tomatoes will work.
- chicken stock – chicken stock is going to give us the soup portion of lasagna soup. If you like your soup on the thicker side, just lower the amount of chicken stock.
- lasagna noodles – the star of the show! Use mini lasagna noodles called malfada corta or break up regular lasagna noodles into smaller pieces.
- herbs – freshly chopped oregano and basil are amazing in this soup. You can also use dried if it’s all you have on hand.
- toppings – CHEESE! Mozzarella, parmesan, a dollop of ricotta, a scoop of mascarpone, cottage cheese, this bowl of soup really an excuse to pile on the cheese, so go for it!
What kind of noodles for lasagna soup?
We make lasagna soup with either mini lasagna noodles called mafalda corta or broken up lasagna noodles. Either will work!
Can I make it vegetarian/vegan?
Absolutely. Just skip out on the meat. You can add some crumbled up firm tofu if you want extra protein. Swap the chicken stock for veggie stock. And for vegans, use vegan cheese or sprinkle on some nutritional yeast for a bit of cheesy jazz.
How to make lasagna soup
- Sauté the onions. Start off by browning some onions, you don’t have to chop them fancy or anything, they’re cooked down in the soup anyway.
- Brown the meat. After the onions, brown your choice of ground meat – usually we go with a mix of beef and pork, but this time we went with all pork because it’s what we had in the fridge.
- Add the liquids. Once the meat is browned, you dump in the tomatoes, chicken stock.
- Noodle time! Once every thing is at a simmer you add the noodles. Simmer until your house fills up with amazing smells and everything until tender.
What kind of pasta is this
These tiny little mini lasagna noodles are actually called malfada corta and they’re super easy to find at better stocked grocery stores, specialty Italian markets, and online, of course.
The best way to serve lasagna soup
Serve this up in a bowl with ALL the cheese. We normally have a bunch of mozzarella in it – the cheese pulls you get are amazing – but this time around we only had parmesan, so it was just a teeny bit more sophisticated. Or at least as sophisticated as lasagna soup can get 😉 Bonus points if you add a dollop of ricotta and some fresh basil!
What to serve with lasagna soup
A simple dump and cook one pot stovetop weeknight lasagna.
- 1 tbsp olive oil
- 1 medium onion roughly chopped
- 2 cloves garlic minced
- 1 lb ground pork or ground pork, or a 50/50 mix
- 24 oz crushed tomatoes
- 2 qt chicken stock no sodium preferred
- 8 lasagna noodles broken into small pieces, or 12oz malfalde
- 1 tsp fresh oregano finely chopped
- fresh basil chopped, and/or fresh leaf parsley
- mozzarella cheese to finish
- Parmigiano Reggiano cheese to finish
In a large pot, heat up the oil over medium high heat. Add the onion and garlic and cook, stirring occasionally, until soft.
Add the meat, breaking into pieces.
Stir in the crushed tomatoes, chicken stock, pasta, and oregano. Bring to a boil over high heat, then reduce and simmer over medium until pasta is tender and cooked through, about 8 to 10 minutes.
Taste and season with salt and pepper. Scoop into bowls and finish with basil, mozzarella, and Parmesan. Enjoy hot!
Amount Per Serving
Calories from Fat 113
% Daily Value*
Saturated Fat 3.1g19%
* Percent Daily Values are based on a 2000 calorie diet.