Imagine capturing the rich, cheesy goodness of a classic baked lasagna, but without spending hours on layering and baking. What if you could enjoy all those comforting flavours in a hearty bowl of soup, ready in under an hour? You absolutely can! We’re delighted to share our tried-and-tested, Easy Homemade Lasagna Soup Recipe, a fantastic solution for busy weeknights or relaxed weekends. This clever recipe re-imagines the cherished Italian casserole into a warming, slurp-worthy soup that offers maximum comfort with minimal fuss.

We’re certain this dish is set to become a new favourite in your household. It’s a wonderful way to savour the distinct tastes and textures of lasagna, served up as a cosy, nourishing soup. It’s straightforward, satisfying, and bursting with flavour. Let’s get started!

Why You’ll Adore This Recipe

• A Single-Pot Sensation: The entire meal comes together in just one pot, which means less time cleaning up. We consider it a weekday saviour, simplifying kitchen duties without ever compromising on taste.
• Authentic Lasagna Taste: This soup incorporates every element we cherish—a flavourful, savoury meat sauce, perfectly cooked pasta, and a lusciously creamy, cheesy topping that melts right into the broth.
• Fast and Fuss-Free: Say goodbye to the lengthy process of assembling and baking. This soup is ready in a small fraction of the time needed for a traditional lasagna, making it ideal for a fulfilling midweek dinner.
• Wonderfully Adaptable: One of the best things about this recipe is its flexibility. You can easily adjust it to suit different dietary preferences, such as vegetarian or gluten-free, while retaining all of its wonderful character.
• Peak Comfort in a Bowl: This is the quintessential bowl of warmth to enjoy on a cool evening. We think of it as a hug in a mug that the entire family will cherish.

Ingredients

To create this wonderfully flavourful soup, we rely on a selection of simple, high-quality ingredients. Here is the full list of what you will need to get started:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 500g lean beef mince (or Italian sausage, casings removed)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red chilli flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 1 tbsp tomato purée
• 700g tomato passata
• 1.2 litres chicken or vegetable stock
• 8-10 lasagna sheets, broken into bite-sized pieces
• 150ml double cream
• For the Cheesy Topping:
• 150g ricotta cheese
• 100g grated mozzarella cheese
• 50g grated Parmesan cheese
• A handful of fresh basil leaves, for garnish

Step-by-Step Guide to Making Lasagna Soup

Creating this soup is a beautifully simple process. Just follow our steps below for a flawless outcome every single time.

1. Build Your Flavour Base: Warm the olive oil in a large Dutch oven or a sturdy, heavy-bottomed pot over medium heat. Tip in the chopped onion and let it cook for 5-7 minutes until it has softened and turned translucent. Next, add the minced garlic and red chilli flakes (if using) and cook for a further minute until fragrant.
2. Brown the Mince: Introduce the beef mince to the pot. Using a wooden spoon, break it apart as it cooks until it is thoroughly browned. This step is vital for developing a rich, savoury depth of flavour, so it’s worth taking your time. Once it’s cooked, carefully pour away any excess fat.
3. Deepen the Flavour: Add the dried oregano, dried basil, tomato purée, salt, and pepper. Stir and cook for another minute to allow the herbs to become aromatic and to cook off the raw edge of the purée.
4. Simmer the Broth: Pour in both the tomato passata and the stock. Stir everything together thoroughly, bring it to a boil, and then lower the heat to maintain a gentle simmer. Cover with a lid and let it cook for a minimum of 15-20 minutes. This gives the flavours time to mingle and create the delicious heart of your Italian soup recipe.
5. Cook the Pasta: Drop the broken pieces of lasagna sheets directly into the simmering soup. Give it a good stir to prevent them from clumping together. Allow them to cook for about 10-12 minutes, or until the pasta is al dente (tender with a slight chew). Avoid overcooking, as the pasta will soften more in the hot broth.
6. Add the Finishing Touches: After the pasta is perfectly cooked, switch off the heat. Pour in the double cream and stir gently until the soup is rich and creamy. Taste it and adjust the seasoning with a little more salt and pepper if needed.
7. Mix the Topping: While your soup is simmering away, you can get the cheesy topping ready. In a small bowl, simply combine the ricotta, mozzarella, and half of the grated Parmesan.
8. Serve and Savour: Ladle the piping hot soup into individual bowls. Finish each serving with a generous dollop of the cheesy ricotta blend, a final dusting of the remaining Parmesan, and a few fresh basil leaves. The best moment is watching that cheesy topping melt into the soup!

Tips for the Perfect One-Pot Lasagna Soup

Looking to elevate your soup from great to absolutely exceptional? Here are some of our favourite tips.

Don’t Rush the Browning Process

When you properly brown the mince, you’re creating the Maillard reaction, a chemical process that adds a deep, complex flavour that can’t be replicated. This step forms the foundation of a truly delicious soup, so be patient with it.

Opt for Quality Ingredients

Because this recipe has so few components, the quality of each one really makes a difference. We suggest using a high-quality tomato passata and a flavour-packed stock for the most delicious outcome. You can learn more about different tomato products over at BBC Good Food.

Keep an Eye on the Pasta

Remember that pasta will continue to soak up liquid as it sits in the soup. We find it’s best to cook it just until it reaches the al dente stage. If you’re planning to have leftovers, you could even cook the pasta on the side and add it to each portion as you serve to keep it from going soft.

Variations and Substitutions

One of the finest qualities of this recipe is its sheer adaptability. Here are a few of our preferred ways to change things up:

Create a Vegetarian Version

For a satisfying vegetarian option, just swap the beef mince for a 400g tin of cooked brown or green lentils, or even a mix of finely diced mushrooms and courgettes. Be sure to use a good vegetable stock to maintain a rich flavour profile.

Experiment with Protein

This soup is absolutely delicious when made with spicy Italian sausage (with the casings removed) for an extra burst of flavour. Alternatively, you could try using turkey or chicken mince for a leaner meal. If you enjoy chicken-based comfort meals, you may also love our Low Carb Chicken Casserole.

Pack in More Vegetables

You can easily increase the nutritional value by adding more vegetables. Chopped carrots, celery, spinach, or kale all work beautifully. Add root vegetables like carrots and celery at the beginning with the onion, and stir in leafy greens like spinach just before serving until they have wilted.

What to Serve with Your Deconstructed Lasagna Soup

This deconstructed lasagna soup is truly a meal in itself, but a complementary side dish can make it even better! We adore serving it with slices of warm, crusty garlic bread, perfect for mopping up every last drop of the flavourful broth. A simple side salad with a light vinaigrette also offers a refreshing contrast to the soup’s richness. For another brilliant pasta night option, why not have a look at our Garlic Parmesan Chicken Pasta Recipe?

Storage and Reheating

Keep any leftover lasagna soup in an airtight container in the refrigerator for up to three days. As we mentioned earlier, the pasta will continue to absorb the broth over time. When you reheat it, you may want to add a splash of stock or water to achieve your preferred consistency. Warm it up gently on the hob or in the microwave until it’s thoroughly heated through.

FAQ

Conclusion: Your New Go-To Comfort Food Soup

And there you have it—an absolutely wonderful comfort food soup that perfectly captures the magic of lasagna but without any of the usual effort. This one-pot lasagna soup is sure to become a cherished recipe in your collection, ideal for those times when you crave a hug in a bowl. It is warm, substantial, cheesy, and deeply satisfying with every spoonful.

We feel sure that after you try our easy homemade lasagna soup recipe once, you’ll find yourself making it time and time again. So, get your pot ready, assemble your ingredients, and prepare to enjoy one of the simplest and most delicious meals you’ll ever make. Please feel free to leave a comment below to tell us how it turned out, or tag us in your pictures on social media. We always love to see your culinary creations!

Recipe Card

Prep: 10 mins
Cook: 40 mins
Serves: 4-6

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 500g lean beef mince
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red chilli flakes (optional)
• 1 tbsp tomato purée
• 700g tomato passata
• 1.2 litres chicken or vegetable stock
• 8-10 lasagna sheets, broken into pieces
• 150ml double cream
• Salt and freshly ground black pepper, to taste
• For the Topping:
• 150g ricotta cheese
• 100g grated mozzarella cheese
• 50g grated Parmesan cheese
• A handful of fresh basil leaves

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion until soft (5-7 mins), then add garlic and chilli flakes and cook for 1 minute more. Add the beef mince, break it apart, and cook until browned. Drain any excess fat.
2. Stir in the oregano, basil, tomato purée, salt, and pepper. Pour in the tomato passata and stock. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes to let the flavours meld.
3. Add the broken lasagna sheets to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
4. Remove the pot from the heat and stir in the double cream until combined. In a separate bowl, mix the ricotta, mozzarella, and half of the Parmesan.
5. Ladle the soup into bowls. Top each with a generous dollop of the cheese mixture, a sprinkle of the remaining Parmesan, and fresh basil leaves before serving.