Picture this: a chilly evening, a comforting aroma filling your kitchen, and the happy sounds of family gathering around the table. That’s the feeling I wanted to capture when I created this Easy Stovetop Lasagna Soup. I used to spend hours layering lasagna, a beloved dish, but life got busier. I missed that cozy feeling without the massive time commitment. This soup delivers all the rich, savory flavors of lasagna in a fraction of the time – and it’s even easier to clean up! It’s become a weeknight staple in my house, and I’m excited to share it with you.
Why You’ll Love This Lasagna Soup Recipe
Let’s be honest, traditional lasagna is a labor of love. This soup? It’s a hug in a bowl – and takes less than an hour! Here’s why I think you’ll absolutely adore it:
- Speedy & Easy: Forget complex layering. This soup simmers on the stovetop, ready in about 45 minutes.
- Maximum Flavor: We’re packing in all the classic lasagna tastes – beefy sauce, creamy ricotta, gooey mozzarella, and savory parmesan.
- Perfect for Busy Nights: It’s a fantastic weeknight meal that the whole family will enjoy.
- Make-Ahead Friendly: The soup base can be made a day in advance, saving even more time.
- Freezable: Got leftovers? Freeze them for a delicious lunch! (Just note that the pasta may absorb some liquid upon thawing.)
- Customizable: We’ll cover tons of variations further down – feel free to tailor it to your liking!
The Ingredients You’ll Need
Here’s what you’ll need to whip up this comforting soup:
- Ground Beef: 1 pound (85/15 blend is good for flavor)
- Italian Sausage (optional): ½ pound, removed from casings
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Crushed Tomatoes: 28 ounces (one large can)
- Tomato Sauce: 15 ounces (one can)
- Tomato Paste: 2 tablespoons
- Beef Broth: 6 cups (low sodium is preferred)
- Lasagna Noodles: 8 ounces, broken into bite-sized pieces (about ½ inch) – Use oven-ready noodles for convenience!
- Ricotta Cheese: 15 ounces
- Egg: 1 large
- Fresh Parsley: ¼ cup, chopped (plus extra for garnish)
- Italian Seasoning: 1 tablespoon
- Salt & Black Pepper: To taste
- Mozzarella Cheese: 2 cups, shredded (divided – 1 cup and 1 cup)
- Parmesan Cheese: ½ cup, grated (divided – ¼ cup and ¼ cup)
- Olive Oil: 2 tablespoons
Let’s Cook! Step-by-Step Instructions
Follow these simple steps for a delicious, satisfying lasagna soup:
1. Brown the Meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef (and Italian sausage if using) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion to the pot with the browned meat. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. You don’t want it to burn!
3. Build the Sauce: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
4. Cook the Noodles: Once simmering, add the broken lasagna noodles to the pot. Stir well to ensure the noodles are submerged. Reduce the heat to medium-low, cover, and cook for 12-15 minutes, or until the noodles are tender. Stir occasionally to prevent sticking. If using oven-ready noodles, start checking tenderness at 10 minutes.
5. Prepare the Ricotta Mixture: While the noodles are cooking, in a small bowl, combine the ricotta cheese, egg, chopped parsley, and ¼ cup of grated Parmesan cheese. Mix well until everything is nicely incorporated.
6. Add the Ricotta & Finish: After the noodles are cooked, stir in half of the shredded mozzarella cheese (1 cup). Drop spoonfuls of the ricotta mixture evenly over the surface of the soup. Sprinkle the remaining mozzarella cheese and ¼ cup grated parmesan cheese on top.
7. Simmer & Serve: Cover the pot and simmer for another 5 minutes, or until the cheese is melted and bubbly. Let it stand for a couple of minutes before serving. Garnish with extra fresh parsley.
Tips, Variations & Serving Suggestions
Here’s how to elevate your Easy Stovetop Lasagna Soup and make it your own:
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Veggie Boost: Sauté diced carrots, celery, and bell peppers along with the onion for added nutrients and flavor.
- Creamy Dreamy: Stir in a splash of heavy cream or half-and-half at the end for extra richness – about ¼ – ½ cup.
- Different Cheeses: Use a blend of mozzarella, provolone, and fontina for a more complex cheesy flavor. You can even add a little bit of goat cheese to the ricotta mix for a tangy twist.
- Meatless Option: Omit the meat entirely or substitute with plant-based ground meat for a vegetarian version.
- Serve it with: A crusty bread for dipping is a must! Garlic bread, focaccia, or even a simple baguette work wonderfully. A side salad with a light vinaigrette balances the richness of the soup.
- Freezing Instructions: Let the soup cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
(Optional) Nutritional Information (approximate, per serving – depends on ingredients used):
- Calories: 450-550
- Protein: 30-35g
- Fat: 25-35g
- Carbohydrates: 30-40g
Don’t be intimidated by the idea of making lasagna! This Easy Stovetop Lasagna Soup is proof that you can enjoy all the comforting flavors of this classic dish without spending hours in the kitchen. Give this recipe a try—your family and friends will thank you for it! Let me know in the comments below how it turns out and any variations you tried! Happy cooking!
