Lasagna Soup

Lasagna Soup takes all the comforting flavors of classic baked lasagna and turns them into a warm, hearty bowl of soup. It combines savory ground pork, tomatoes, peppers, garlic, Italian herbs, tender pieces of lasagna noodles, Parmesan, and melted mozzarella in a rich tomato-based broth.

The soup has the familiar flavors of lasagna but requires much less layering and assembly. The noodles cook directly in the flavorful broth, while Parmesan melts into the soup and mozzarella adds a creamy, cheesy finish.

It is cozy enough for cold-weather dinners, easy enough for busy weeknights, and satisfying enough to serve as a complete family meal.

Why People Will Love Lasagna Soup Recipe

It delivers the comforting flavor of lasagna in an easier soup format.

Ground pork adds rich, savory flavor to the tomato broth.

Garlic, basil, and Italian seasoning create a warm Italian-style aroma.

Green pepper adds freshness, color, and a subtle sweetness.

Tomato sauce and diced tomatoes create a rich, slightly chunky base.

Chicken broth keeps the soup flavorful without making it overly thick.

Lasagna noodles make every bowl hearty and satisfying.

Parmesan melts directly into the soup for extra savory richness.

Mozzarella becomes soft and stretchy when sprinkled over the hot soup.

Crushed red pepper adds gentle warmth without overwhelming the dish.

Everything cooks in one pot, making preparation and cleanup easier.

It is easier than traditional layered lasagna but still feels indulgent.

The recipe is filling enough to serve as a complete dinner.

It pairs perfectly with crusty bread, garlic bread, or a simple salad.

Key Ingredients

Ground Pork:
Ground pork gives the soup a rich, savory base and brings more depth than a very lean meat would. Browning it with the vegetables helps develop flavor before the broth is added.

Yellow Onion:
Onion adds natural sweetness and savory depth as it softens with the pork.

Green Bell Pepper:
Green pepper adds a slightly grassy, fresh flavor that balances the rich meat and tomato base.

Garlic:
Fresh garlic adds warmth and aroma and strengthens the classic Italian-inspired flavor of the soup.

Chicken Broth:
Chicken broth forms the liquid base and carries the flavor of the meat, tomatoes, vegetables, and herbs.

Diced Tomatoes and Tomato Sauce:
Using both creates a balance between texture and richness. Diced tomatoes provide small pieces of tomato, while tomato sauce gives the broth a smoother body.

Lasagna Noodles:
Broken lasagna noodles make the soup hearty and give it the familiar pasta texture of traditional lasagna.

Parmesan Cheese:
Parmesan adds saltiness, nuttiness, and savory depth when stirred into the finished soup.

Mozzarella Cheese:
Mozzarella melts over each bowl and creates the creamy, stretchy cheese element associated with lasagna.

Italian Seasoning and Basil:
These dried herbs create the aromatic flavor that ties the tomato, pork, and cheese together.

Crushed Red Pepper:
A small amount gives the soup gentle warmth and prevents the tomato broth from tasting flat.

Expert Tips

Brown the pork well before adding the liquid to develop a deeper savory flavor.

Let the onions and peppers soften with the pork rather than adding them later.

Drain excess grease if the ground pork releases a large amount of fat.

Cook the garlic briefly so it becomes fragrant without burning.

Use low-sodium chicken broth if you want better control over the final salt level.

Break the lasagna noodles into relatively similar pieces so they cook evenly.

Stir the soup occasionally after adding the noodles to prevent them from sticking together.

Keep the soup at a gentle simmer once the initial boil is complete.

Cook the noodles only until tender; overcooking can make them overly soft.

Stir Parmesan in after the noodles are cooked so its flavor remains noticeable.

Add mozzarella directly to individual bowls rather than the entire pot for the best stretchy texture.

Taste the soup before adding extra salt because Parmesan, mozzarella, garlic salt, and broth may already contain plenty.

Add a little extra broth if the soup becomes too thick as the noodles cook.

For stronger tomato flavor, allow the soup to simmer uncovered for the final few minutes.

Serve immediately once the noodles are ready for the best texture.

Lasagna Soup

Ingredients:

1 pound ground pork

½ cup diced yellow onion

1 green pepper seeded and diced

4 cloves garlic pressed

1 carton chicken broth 32 ounce

1 can diced tomatoes 14.5 ounce

1 can tomato sauce 15 ounce

1 Tablespoon Italian seasoning

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 teaspoon garlic salt

¼ teaspoon crushed red pepper

1 teaspoon dried basil

8 lasagna noodles broken into bite sized pieces

¾ cup parmesan cheese grated

1 ½ cup mozzarella cheese shredded

Instructions

Step 1:

In a large soup pot, brown ground pork with onion, green pepper and garlic.

Add chicken broth, tomatoes, tomato sauce, and seasonings.

Bring to a boil over medium high heat.

Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered.

Stir occasionally.

Step 2:

Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes).

Step 3:

When ready to serve, mix in the grated parmesan cheese.

Ladle into individual bowls and sprinkle with shredded mozzarella cheese.

We served our soup with crunchy sourdough bread crisps!

ENJOY!

Important Notes When Making Lasagna Soup

Lasagna noodles continue absorbing broth after cooking.

The soup will become noticeably thicker as it sits.

Leftovers may need extra chicken broth or water when reheated.

If you expect leftovers, you can cook the noodles separately and add them to individual bowls.

Ground pork varies in fat content, so drain excess grease if necessary.

Garlic salt and kosher salt are both used, so season carefully.

Parmesan cheese also contributes significant saltiness.

Crushed red pepper can be increased for a spicier soup or omitted for a milder version.

The noodles should be broken into bite-sized pieces before cooking.

Mozzarella is best added just before serving so it melts without disappearing into the broth.

Keep the soup at a gentle simmer after adding the pasta to prevent excessive reduction.

The tomato broth may taste slightly more acidic when very hot and becomes rounder as it rests.

This soup is best served fresh while the noodles are tender but still hold their shape.

How to Enjoy Lasagna Soup After Cooking

Once the lasagna noodles are tender, stir the grated Parmesan into the hot soup until it begins to melt into the tomato broth.

Let the soup rest for a few minutes before serving. This allows the flavors to settle and gives the broth a slightly richer consistency.

Ladle the soup into deep bowls, making sure each serving contains plenty of pork, vegetables, tomatoes, lasagna noodles, and broth.

Top each bowl generously with shredded mozzarella. The heat from the soup will soften the cheese and create the stretchy, melted texture that makes the dish feel like classic lasagna.

You can also finish each serving with extra Parmesan, fresh basil, chopped parsley, freshly ground black pepper, or a pinch of crushed red pepper.

Lasagna Soup pairs especially well with garlic bread, toasted sourdough, breadsticks, focaccia, or crusty Italian bread. The bread is perfect for soaking up the tomato-rich broth.

For a more balanced meal, serve it with Caesar salad, arugula salad, roasted broccoli, green beans, or a simple mixed green salad.

For the best bite, combine a piece of tender noodle with ground pork, tomato broth, Parmesan, and melted mozzarella.

If you have leftovers, refrigerate them in an airtight container. Reheat gently on the stovetop and add a splash of chicken broth or water if the pasta has absorbed too much liquid.

Nutrition Information

Approximate nutrition per serving, based on about 6 servings:

Calories: 505 kcal | Total Fat: 25 g | Saturated Fat: 10 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 3 g | Cholesterol: 75 mg | Sodium: 1,050–1,450 mg depending on broth, garlic salt, Parmesan, mozzarella, and added salt | Total Carbohydrates: 40 g | Dietary Fiber: 4 g | Sugars: 8 g | Protein: 31 g

Additional estimate:

Calcium: 380–480 mg | Potassium: 750–950 mg | Iron: 3–4 mg | Vitamin A: 900–1,400 IU | Vitamin C: 20–35 mg

Frequently Asked Questions:

Can I use ground beef instead of ground pork?

Yes, you can substitute ground beef for ground pork if you prefer.

Ground turkey or chicken can also be used for a leaner option.

Can I make this soup in advance and reheat it later?

Absolutely! Lasagna Soup reheats well.

Simply store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stovetop or in the microwave until hot.

Can I use pre-cooked lasagna noodles?

Yes, you can use pre-cooked or no-boil lasagna noodles to save time.

Just add them to the soup during the last 5-7 minutes of simmering, or according to the package instructions.

How can I adjust the spiciness of the soup?

You can control the level of spiciness by adjusting the amount of crushed red pepper flakes you add.

If you prefer a milder soup, reduce or omit the red pepper flakes.

For extra heat, add more to your taste.

What can I serve with Lasagna Soup besides sourdough bread crisps?

While sourdough bread crisps are a great choice, you can also serve this soup with garlic bread, a simple green salad, or even a side of steamed vegetables for a balanced meal.

Is there a way to make this soup vegetarian or vegan?

To make this soup vegetarian, you can use plant-based ground meat or crumbles instead of pork, and ensure your broth, cheeses, and noodles are vegetarian.

For a vegan version, use vegan cheeses, vegetable broth, and eggless pasta, and skip the meat altogether.

Can I use fresh lasagna sheets instead of broken lasagna noodles?

Yes, you can use fresh lasagna sheets instead of broken noodles.

Just cut the fresh sheets into bite-sized pieces and add them to the soup.

Fresh pasta will cook quickly, so adjust the cooking time accordingly.

What can I do if I don’t have Italian seasoning on hand?

If you don’t have Italian seasoning, you can make your own blend by combining dried basil, oregano, thyme, and rosemary in equal parts.

You can also use dried basil and oregano as a simple substitute.

Can I freeze Lasagna Soup for later?

While it’s possible to freeze Lasagna Soup, the texture of the pasta may change slightly upon thawing and reheating.

If you decide to freeze it, allow the soup to cool completely, then store it in airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months.

Thaw in the refrigerator before reheating on the stovetop or in the microwave.