Cozy Lasagna Soup Deconstructed Lasagna in a Bowl

Q: How long does this lasagna soup recipe take to make, and is it weeknight-friendly?

Expect about 40–50 minutes total: ~15 minutes prep and 25–35 minutes cooking, which makes it very weeknight-friendly. To shave time, use pre-minced garlic, canned crushed tomatoes you trust, or quick-cook pasta; the recipe is simple enough that you can have a cosy, lasagna-style dinner on a busy evening without the oven fuss.

Q: How can I prevent the pasta from turning mushy in lasagna soup?

Don’t overcook the pasta—add it to the simmering broth near the end and cook it 1 minute less than package directions so it finishes softening while resting. Stir occasionally to stop sticking, reserve extra hot broth to loosen the soup later, or cook pasta separately and add to bowls at serving time if you want the firmest texture.

Q: Can I make the lasagna soup recipe vegetarian, gluten-free, or lower in sodium?

Yes—swap the meat for sautéed mushrooms, diced carrots and celery, and/or cooked brown lentils for protein for a tasty vegetarian version; use gluten-free lasagna sheets or short GF pasta to make it gluten-free. For lower sodium, choose low-sodium broth and canned tomatoes or rinse tomatoes briefly, and balance flavor with herbs, a splash of vinegar, or a pinch of sugar instead of extra salt.

Cozy Lasagna Soup Recipe My GoTo Deconstructed Lasagna in a Bowl

By Fia MartinezSeptember 19, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

This lasagna soup recipe is my go-to comfort food. Oh my gosh, it tastes like deconstructed lasagna in a bowl.
Think rich tomato, garlic, basil, and creamy ricotta parmesan.

Fun fact: pasta ranks high on comfort food lists. I first made this on a rainy Tuesday.
It beat takeout and cleaned my whole week.

Brief Overview

This dish comes from Italian American home kitchens. It keeps lasagna flavor without oven time.
Difficulty is easy for any home cook.

Prep time is 15 minutes active.
Cook time is 25– 35 minutes.
Total time: 40– 50 minutes, yield: six servings.

This version is essentially a cozy lasagna soup recipe. It’s also an easy weeknight lasagna soup.
Perfect if you want a one-pot lasagna soup with ricotta.

Main Benefits

Top health win: spinach adds iron and vitamins. Ricotta and beef bring protein and calcium.
You get comfort and nutrition in one bowl.

Serve it for weeknight dinners and casual guests. Also lovely for a cozy Sunday supper.
It’s great as lasagna soup without oven fuss.

What makes it special is melting flavors. Broken pasta releases starch into broth.
That makes a creamy lasagna soup with parmesan finish.

Honestly, I learned timing the pasta matters. I nearly overcooked it once.
Now I undercook by a minute or two.

I’ve made it with sausage too. Try the Italian sausage lasagna soup recipe variation.
Or go meatless: vegetarian lasagna soup mushrooms lentils works.

I love the way the ricotta dollops melt. A spoon swirls ricotta into hot broth.
It feels like eating a warm hug.

Next, we’ll move naturally to ingredients. Get your Dutch oven and a cutting board.
Ingredients are simple and pantry friendly.

Ingredients & Equipment

I love a good lasagna soup recipe. It feels like a hug. Fun fact: comfort soups top winter dinner lists. This one is a cozy lasagna soup recipe without oven fuss.

Main Ingredients

For the soup base

2 tablespoons (30 ml) extra virgin olive oil. Use fruity, cold pressed oil.
1 medium yellow onion, finely chopped ( about 1 cup / 150 g ).
3 cloves garlic, minced ( about 12 g ).
1 teaspoon (1 g) dried oregano.
1 teaspoon (1 g) dried basil or 1 tablespoon fresh, chopped.
½ teaspoon (1.5 g) red pepper flakes, optional.
Salt and black pepper, to taste.

For the meat

1 lb (450 g) ground beef or 50/50 beef Italian sausage.
½ teaspoon (3 g) kosher salt.

Tomatoes & broth

1 (28 oz / 800 g) can crushed tomatoes. Best if San Marzano style.
4 cups (960 ml) beef or chicken broth, low-sodium preferred.
1 cup (240 ml) water, optional.
1 tablespoon (15 g) tomato paste.

Pasta & greens

6 8 lasagna sheets, broken ( 3 4 oz / 85 115 g ) or 8 oz (225 g) short pasta.
4 cups (120 g) baby spinach or 2 cups (60 g) chopped kale.

Cheese mixture & finish

1 cup (240 g) whole milk ricotta.
½ cup (50 g) grated Parmesan, plus extra.
1 large egg, optional.
2 tablespoons (6 g) fresh basil.

Optional add-ins

½ cup (120 ml) heavy cream.
1 cup (100 g) shredded mozzarella.

Seasoning Notes

Essential combo: oregano, basil, garlic, and black pepper.
Add depth with 1 tablespoon tomato paste and a splash of red wine vinegar.
Brightness fix: ½ teaspoon sugar if tomatoes taste flat.
Substitutions: use mushrooms and cooked lentils for a vegetarian version.

Equipment Needed

Large heavy bottomed pot or Dutch oven ( 6 8 quart / 5.7 7.6 L ).
Wooden spoon or silicone spatula.
Chef’s knife and cutting board.
Measuring cups and spoons.
Ladle and bowls. Common swaps: use a deep skillet if you lack a Dutch oven. A box grater works for Parmesan.

I once overcooked the noodles. Lesson learned: watch the pasta. This deconstructed lasagna in a bowl cooks fast. It’s perfect as an easy weeknight lasagna soup.

Want tips for a vegetarian lasagna soup mushrooms lentils version? I’ve got you.

Cooking Method

Oh my gosh, this lasagna soup recipe is my go-to for cold nights. My kitchen smelled like Sunday dinner. My partner declared it “better than takeout.

” As my Nonna used to say, food fixes everything. Try this cozy bowl.

Prep Steps

Get the mise en place ready. Chop the onion and garlic. Break 6 8 lasagna sheets into 1 2 inch pieces. Mix ricotta, ½ cup Parmesan , basil, and egg in a bowl.

This saves time later.
Safety first. Keep a splatter screen nearby. Cook ground beef to 160° F ( 71° C) .

Drain fat if soup feels greasy. Use oven mitts when lifting the hot pot.

step-by-step Process

Heat oil, sauté onion until translucent ( 5– 7 minutes ).
Add garlic and herbs. Cook 30 60 seconds.
Brown meat, breaking it up. Cook 6– 8 minutes until caramelized.
Stir in tomato paste. Add crushed tomatoes and broth. Simmer 10– 15 minutes .
Bring to a gentle boil. Add broken lasagna. Cook 8– 10 minutes until al dente.
Stir in spinach. Wilt 1– 2 minutes . Finish with ricotta dollops.

Visual cues matter. Meat should have browned edges. Broth will thicken as pasta releases starch. Pasta should be tender but slightly firm. If tomatoes taste flat, add a splash of vinegar.

Pro Tips

Brown meat well. Don’t crowd the pot. Let caramelization happen. Stir ricotta with a tablespoon of hot soup. It mellows the coolness.

For a richer soup, stir in ½ cup cream at the end.

Common mistakes: overcooking pasta. Undercook by a minute. Skimping on seasoning. Taste and adjust. Want a weeknight shortcut? Use pre-chopped aromatics. This makes an easy weeknight lasagna soup .

make-ahead: Soup tastes better next day. Reheat gently with extra broth. This works for one-pot lasagna soup with ricotta and lasagna soup without oven versions.

If you love comfort, try the deconstructed lasagna in a bowl , or swap beef for mushrooms and lentils for a vegetarian lasagna soup mushrooms lentils twist. Honestly, it’s pure cozy magic.

Serving Suggestions

Fun stat: comfort food wins every time. As I always say, comfort food is a hug you can eat. For this lasagna soup recipe , serve in deep bowls.

Add a big spoon of ricotta. Sprinkle extra Parmesan. Fresh basil leaves make it pop.

If you want a picture perfect plate, ladle into shallow bowls. Drizzle olive oil. Toast garlic bread until crisp. That crusty bread soaks the broth.

Try it with a simple arugula salad. Lemon vinaigrette cuts the richness. For drinks, a Chianti or amber ale works great.

Storage Tips

Cool soup quickly after serving. Refrigerate in airtight containers. Store for up to 3 days . Pasta will soak most broth over time. Add extra broth when reheating.

Freezing is possible, but textures change. Freeze in a sealed container. Use within 2 months . Thaw overnight in the fridge before reheating.

Reheat gently on low heat. Add a splash of broth or water. Stir often to avoid sticking. Microwaving works. Heat in short bursts and stir.

Variations

Want meatless? Try vegetarian lasagna soup mushrooms lentils . Sauté mushrooms and carrots, add cooked lentils. It’s hearty and cozy.

Swap ground beef for spicy sausage. That gives an Italian sausage lasagna soup recipe vibe. For a lighter summer twist, add zucchini and fresh tomatoes.

In winter, roast butternut squash and stir it in.

If you hate ovens, this is your friend. Try the lasagna soup without oven approach. It’s basically a deconstructed lasagna in a bowl .

My lazy nights love this. Honestly, it’s the perfect easy weeknight lasagna soup .

Nutrition Basics

Per serving, this soup is about 420 kcal . Expect roughly 28 g protein. Carbs are around 34 g. Fat near 20 g.

Spinach adds fiber and iron. Tomatoes bring lycopene and vitamin C. Ricotta adds calcium and protein.

Key benefits? Protein for muscle recovery. Iron and folate from greens. Tomatoes provide antioxidants. It’s a balanced, satisfying meal.

Conclusion I burned noodles once, true story. Now I test early and stop cooking sooner. Try this creamy lasagna soup with parmesan or the one-pot lasagna soup with ricotta .

You’ll get lasagna comfort fast. Go cook it tonight. You’ve got this.

Frequently Asked Questions

How long does this lasagna soup recipe take to make, and is it weeknight friendly?

Expect about 40 50 minutes total: ~15 minutes prep and 25 35 minutes cooking, which makes it very weeknight friendly. To shave time, use pre-minced garlic, canned crushed tomatoes you trust, or quick cook pasta; the recipe is simple enough that you can have a cosy, lasagna style dinner on a busy evening without the oven fuss.

How can I prevent the pasta from turning mushy in lasagna soup?

Don’t overcook the pasta add it to the simmering broth near the end and cook it 1 minute less than package directions so it finishes softening while resting. Stir occasionally to stop sticking, reserve extra hot broth to loosen the soup later, or cook pasta separately and add to bowls at serving time if you want the firmest texture.

Can I make the lasagna soup recipe vegetarian, gluten-free, or lower in sodium?

Yes swap the meat for sautéed mushrooms, diced carrots and celery, and/or cooked brown lentils for protein for a tasty vegetarian version; use gluten-free lasagna sheets or short GF pasta to make it gluten-free.

For lower sodium, choose low-sodium broth and canned tomatoes or rinse tomatoes briefly, and balance flavor with herbs, a splash of vinegar, or a pinch of sugar instead of extra salt.

What’s the best way to store and reheat leftover lasagna soup?

Refrigerate leftovers in an airtight container for up to 3 days; when reheating, warm gently on the stove and add a splash of broth or water because the pasta soaks up liquid. If you want to freeze, freeze the soup before adding pasta or leave the pasta very al dente reheat slowly and add fresh pasta or extra broth to restore the original texture.

Is lasagna soup recipe healthy and what nutritional tweaks can I make?

A typical serving is around 420 kcal with ~28 g protein and ~700 900 mg sodium, depending on ingredients; it’s a balanced, protein rich comfort meal but can be high in sodium and fat.

To lighten it up, use lean ground beef or turkey, increase the greens, swap to part skim ricotta or reduce cheese, and pick low-sodium broth adding whole grain pasta will boost fiber for a more filling, nutritious bowl.