Lasagna, that glorious Italian dish, is a true crowd-pleaser. But sometimes, you just don’t have the time (or patience) to assemble all those layers.
Enter Lasagna Soup: a brilliant invention that captures the essence of lasagna in a much simpler, quicker format.
It’s hearty, flavourful, and unbelievably satisfying – ready in about 30 minutes!

Imagine a thick and rich tomato broth teeming with tender minced beef, crumbled lasagna sheets, and pops of melty cheese.
That’s the beauty of Lasagna Soup. It’s a feast for the eyes as well, with vibrant red broth flecked with green spinach and golden pockets of pasta.

Lasagna soup bowl with breadsticks

Recipe For Lasagna Soup

Skip the layers! This quick and easy Lasagna Soup is packed with minced beef, vegies, and broken lasagna sheets in a rich tomato broth. Dinner is served!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Italian
Servings 8 people
Calories 450 kcal


  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Spoon
  • Measuring cups and spoons
  • Serving ladle


  • 500 g beef mince
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 400 g 1 can crushed tomatoes
  • 750 ml 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 6 lasagna Pasta sheets broken
  • 250 g baby spinach
  • 250 g ricotta cheese
  • 150 g shredded mozzarella cheese
  • Fresh parsley chopped (for garnish, optional)


  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add minced beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  • Add onion and garlic to the pot and cook until softened, about 5 minutes.
  • Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Add broken lasagna sheets and simmer for another 10-12 minutes, or until the noodles are tender.
  • Remove bay leaf and stir in spinach until wilted.
  • In a separate bowl, combine ricotta and mozzarella cheese.
  • Ladle soup into bowls and top with a generous dollop of the cheese mixture. Garnish with fresh parsley, if desired.


Recipe Tips:
  1. For a vegetarian version, simply omit the minced beef and add an extra 250g of chopped mushrooms or lentils to the soup.
  2. The lasgne shheets can be substituted with macaroni elbows or spiral pasta shapes.
  3. Want a bit of a kick? Add a pinch of red pepper flakes to the pot while cooking the onions and garlic.
  4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions:

  1. Pair your lasagna soup with a side of grilled asparagus or a simple green salad.
  2. For a touch of elegance, serve with a crusty bread and a glass of white wine.
  3. Pair your lasagna soup with a side of roasted vegetables
  4. Crusty breadsticks are perfect for soaking up the delicious sauce.


Lasagna Soup is a lifesaver on busy weeknights. It's a delicious and comforting meal that's sure to please the whole family.
So ditch the lasagna pan and whip up a pot of this hearty soup instead – you won't regret it!
Keyword lasagna soup, recipe for lasagna soup

1 Comment

Dianne Calero · 06/04/2024 at 9:46 am

5 stars
So tasty, filled my family. Sort of like scrambled lasagna I suppose haha

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