Easy Lasagna Soup Recipe (No Pork, All Comfort)

Introduction

lasagna soup recipe is what happens when you take everything you love about lasagna—cheesy, saucy, hearty goodness—and throw it into one glorious pot. No layering, no baking, no waiting for the oven to preheat. Just a big, bubbling pot of comfort that tastes like it took hours but only needs a fraction of that time. And don’t worry, this recipe skips the pork entirely. We’re sticking with ground turkey or beef, keeping it accessible for everyone without sacrificing any flavor.

I stumbled onto lasagna soup on a particularly rough weekday. I wanted lasagna, but there was no way I had the patience to build the whole thing. What I did have was a craving and a stockpile of lasagna noodles. So I threw it together in a pot, added a cheesy dollop on top, and suddenly the world didn’t feel so heavy. This soup is that kind of salvation—fast, forgiving, and downright satisfying.

This isn’t a delicate dish. It’s bold, saucy, and rich in a way that feels like a hug in a bowl. Plus, it’s a one-pot wonder that delivers all the nostalgia of traditional lasagna without the labor. Let’s dive into why this might just become your new go-to comfort food.

Why You’ll Love This Recipe

• No Pork: Perfect for those avoiding pork products.
• One-Pot Meal: Fewer dishes, more joy.
• Quick & Easy: All the lasagna flavors without the oven.
• Customizable: Use beef, turkey, or even lentils.
• Family Favorite: Kid-approved and crowd-pleasing.
• Freezer-Friendly: Save portions for later cravings.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground turkey or lean ground beef
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 8 lasagna noodles, broken into pieces
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Instructions/Method

1. Brown the Meat: Heat olive oil in a large pot over medium heat. Add ground turkey or beef, season with salt and pepper, and cook until browned.
2. Sauté the Aromatics: Add diced onion, garlic, oregano, and red pepper flakes. Cook for about 3-4 minutes until fragrant.
3. Tomato Base: Stir in the tomato paste and cook for another 2 minutes.
4. Add Liquids: Pour in the crushed tomatoes and broth. Stir to combine.
5. Season: Add dried basil and parsley. Bring to a boil.
6. Cook the Noodles: Add broken lasagna noodles directly into the pot. Reduce heat and simmer for 12-15 minutes or until the noodles are tender.
7. Cheese Mixture: In a small bowl, mix ricotta, mozzarella, and Parmesan.
8. Serve: Ladle soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley.

Tips & Variations

• Vegetarian Option: Replace meat with lentils or plant-based crumbles.
• Spicy Kick: Add more red pepper flakes for heat.
• Creamy Version: Stir in a splash of heavy cream or milk before serving.
• Gluten-Free: Use gluten-free pasta instead of lasagna noodles.

Note

Don’t overcook the noodles; they continue to soften in the hot broth even after the heat is off.

Serving Suggestions

Pair with garlic bread, a fresh green salad, or roasted vegetables. A glass of red wine complements the rich, tomato-based broth perfectly.

Nutrition Information

• Calories: 400 per serving
• Protein: 28g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 4g
• Sugar: 6g

User Reviews/Comments

Tina J.: “So good and easy! My family couldn’t get enough. Skipped the meat and used lentils instead.”

Marcus P.: “The cheese topping makes it! Tasted just like lasagna but in soup form.”

Jill N.: “Made a double batch and froze half. Reheats like a dream.”

FAQs

Can I freeze lasagna soup? Yes, but freeze it before adding the cheese mixture for the best texture. Reheat and then add the cheese topping.

What other meats can I use? Ground chicken, turkey, or lean beef work great. You can also try plant-based alternatives.

Can I make this in a crockpot? Yes. Brown the meat and aromatics first, then transfer everything (except the noodles and cheese) to the crockpot. Cook on low for 6 hours, adding noodles in the last 30 minutes.

How long does it keep in the fridge? Up to 4 days in an airtight container. Reheat on the stovetop over medium heat.

Is this gluten-free? It can be! Just substitute the lasagna noodles with your favorite gluten-free pasta.

Conclusion

Lasagna soup brings everything you crave about the classic dish into a single, cozy bowl. It’s fast, customizable, and satisfying in a way that hits your soul on a rough day. No need for fancy layers or ovens—just a hearty, cheesy, flavor-packed meal in under an hour. Curious about the history of lasagna itself? Check out this Wikipedia article on lasagna for more on its rich origins. Now go ahead, make a pot, and let your kitchen smell like the best parts of Italy.

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