Transform Your Dinner with Lazy-Day Lasagna Soup

Imagine this: a chilly evening, a cozy kitchen filled with the aroma of simmering herbs and melting cheese. You want comfort food, but don’t want a mountain of dishes. Enter Lasagna Soup—a surprising twist on the classic dish that turns layering into a one-pot wonder.

This recipe is perfect for those chaotic midweek nights when the only thing you’re craving is something hearty and familiar, yet somehow even easier to make. With just a handful of ingredients and a quick simmer, you’ll have a bowl full of cheesy, meaty goodness. It’s mozzarella, marinara, and all the lasagna flavors, perfected into a bowl of soul-satisfying soup.

Lasagna Soup

Lasagna Soup is a hearty one-pot dish that combines the flavors of traditional lasagna into a comforting, cheesy soup. It features ground meat, marinara sauce, and layers of melted mozzarella, resulting in a thick, flavorful broth with a gooey cheese topping and tender pasta. The dish is cooked through simmering until the ingredients meld and the cheese is bubbly and golden.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef or Italian sausage or a mix
• 1 small onion finely chopped
• 3 cloves garlic minced
• 28 oz marinara sauce or spaghetti sauce
• 4 cups chicken or vegetable broth
• 8 oz rotini or penne pasta uncooked
• 1 cup shredded mozzarella cheese plus extra for topping
• to taste salt and pepper

Equipment

• Large pot
• Wooden spoon or spatula

Method

 

1. In a large pot, brown the ground meat over medium heat until it’s nicely seared and no longer pink, about 5–7 minutes. Break it apart gently with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the pot, sautéing until fragrant and the onion turns translucent, about 2–3 minutes. You’ll notice a wonderful aroma filling the kitchen.
3. Pour in the marinara sauce and broth, stirring well to combine everything. Bring the mixture to a gentle simmer and season with salt and pepper as desired. Let it simmer for 10 minutes to meld the flavors.
4. Stir in the uncooked pasta, ensuring it is submerged in the broth. Cover the pot and cook for about 8–10 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
5. Once the pasta is cooked, sprinkle the shredded mozzarella evenly over the surface of the soup. Cover the pot again and cook for another 2–3 minutes until the cheese melts beautifully and starts to bubble.
6. Give the soup a gentle stir to incorporate some of the melted cheese, then ladle into bowls. Top with extra mozzarella or fresh herbs if desired and serve hot, enjoying the hearty, cheesy flavors and comforting textures.

It’s a reminder that sometimes, cooking shouldn’t be complicated. A warm bowl of lasagna soup offers both nostalgia and relief—perfect for those evenings when only a bowl of cheese and memories will do.

OliverStone

Hi, I’m Oliver Stone, the writer, cook, and storyteller behind Crying Into the Onions. I’m so glad you found your way here. This blog was born from equal parts humor, heart, and a deep love for honest cooking.  I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.