Okay, let’s be real. We all crave that warm, cheesy, tomato-y hug of lasagna sometimes. But, lasagna? The actual lasagna? That’s a weekend project, people. If you’re anything like me, you want comfort food now, without the hours of layering and baking. Enter: Lasagna Soup! It’s basically all the amazing flavors of lasagna, but in a bowl, and ready in, like, 30 minutes. Plus, we’re going to do it all for under $10 – because adulting is hard enough without blowing your budget on dinner. Ready to ditch the complicated and embrace the cozy? Let’s get cooking!
1. Classic Beef Lasagna Soup (The OG)
This is your baseline, the foundation, the “mom’s cooking” version of lasagna soup. It’s hearty, comforting, and completely customizable. Think of it as a blank canvas for your flavor adventures!
Ingredients
- 1 lb ground beef (80/20 is fine, lean if you’re feeling virtuous)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder – no judgment!)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth (low sodium is my preference)
- 1 tbsp Italian seasoning
- 1 tsp sugar (trust me on this, it balances the acidity!)
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into smaller pieces
- 1 cup shredded mozzarella cheese, for topping
- Fresh basil, chopped (optional, but highly recommended)
Step-by-Step Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease. Nobody wants a greasy soup!
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant. Seriously, that garlic smell is everything.
- Pour in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and sugar. Season with salt and pepper to taste. Give it a good stir!
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld.
- Add the broken lasagna noodles and cook until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
- Ladle the soup into bowls and top with shredded mozzarella cheese and fresh basil. Boom! Dinner’s done.
Why You’ll Love It
This soup is pure comfort in a bowl. The beef and veggies give it substance, while the tangy tomatoes and Italian seasoning make it sing. My grandma used to make a version of this, and it always reminded me of home. Plus, cleanup is a breeze – one pot!
2. Creamy Tomato & White Bean Lasagna Soup (Vege-Friendly Twist!)
Okay, so I love beef, but sometimes you just need a little…different. This version swaps the beef for creamy white beans and takes it up a notch with a touch of cream. Don’t be scared, it’s still totally budget-friendly!
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can cannellini beans (or any white bean), rinsed and drained
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for a little kick!)
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into smaller pieces
- ½ cup heavy cream (or half-and-half for a lighter version)
- Grated Parmesan cheese, for topping
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, cannellini beans, vegetable broth, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the broken lasagna noodles and cook until tender, about 8-10 minutes, stirring occasionally.
- Stir in the heavy cream. Be careful, it might bubble up a little!
- Ladle into bowls and sprinkle with grated Parmesan cheese.
Why You’ll Love It
This soup has this amazing creaminess without feeling heavy. The white beans add some protein and a lovely texture. I tried using coconut milk once instead of cream, and while it wasn’t bad, it definitely changed the flavor profile significantly. Stick with the cream for that classic lasagna feel IMO.
3. Spicy Italian Sausage Lasagna Soup (Kick It Up a Notch!)
Calling all spice lovers! This version uses Italian sausage to add a smoky, spicy depth of flavor. It’s seriously delicious and surprisingly easy.
Ingredients
- 1 lb Italian sausage (sweet or hot, depending on your preference – I usually go for hot!)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups chicken broth
- 1 tbsp Italian seasoning
- ½ tsp red pepper flakes (or more, if you’re brave!)
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into smaller pieces
- Shredded provolone cheese, for topping
Step-by-Step Instructions
- Brown the Italian sausage in a large pot over medium-high heat, breaking it up with a spoon. Drain off any excess grease (again, we’re not aiming for a grease slick!).
- Add the onion and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the broken lasagna noodles and cook until tender, about 8-10 minutes, stirring occasionally.
- Ladle into bowls and top with shredded provolone cheese.
Why You’ll Love It
The spicy sausage paired with the sweetness of the tomato sauce is a winning combo. I sometimes add a pinch of smoked paprika for extra smokiness – it’s chef’s kiss. Be warned, though, if you’re using hot sausage, this soup has some serious kick!
4. Quick & Easy One-Pot Lasagna Soup (15-Minute Miracle!)
Okay, this is for those nights where you’re genuinely staring into the fridge, questioning all your life choices. This version uses smaller pasta shapes, so it cooks much faster, and it’s all done in one pot. Efficiency is key, people!
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 4 oz small pasta shapes (like ditalini or elbow macaroni)
- Shredded mozzarella cheese, for topping
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, beef broth, and Italian seasoning. Season with salt and pepper.
- Bring to a boil, then add the pasta.
- Cook until the pasta is tender, about 8-10 minutes, stirring frequently.
- Ladle into bowls and top with shredded mozzarella cheese.
Why You’ll Love It
Seriously, this soup is a lifesaver! It’s perfect for busy weeknights when you’re short on time and energy. It’s not as complex as the other versions, but it’s still incredibly satisfying, and it’s hard to beat that 15-minute cook time :/
The Bottom Line
So there you have it – four delicious and budget-friendly Lasagna Soup recipes that will satisfy your comfort food cravings without breaking the bank. Whether you’re a beef lover, a veggie enthusiast, a spice fiend, or just desperately needing dinner on the table ASAP, there’s a recipe here for you. Go forth and soup-ify your life! You’ll thank me later. 😉
