You know the feeling. It’s 5 PM. Everyone is hungry. The idea of layering a lasagna feels like a mountain you just can’t climb tonight.
But what if you could get all that cozy, cheesy, meaty flavor in a fraction of the time? And what if you could make a giant batch and stash it for future you?
That’s the magic of this Freezer-Friendly Lasagna Soup. It’s your favorite casserole, transformed into a spoonable, soul-warming miracle. I make this all the time. It’s my secret weapon, just like my effortless Crockpot Lasagna Soup.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup, Main Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6-8 hearty bowls
Ultimate Guide to Freezer-Friendly Lasagna Soup
This isn’t just another soup recipe. This is your ticket to easy, delicious dinners for weeks. I call it the ultimate guide because it nails three things busy cooks need.
Maximum flavor with minimum effort. The freedom of a make-ahead meal. And the cozy comfort we all crave when life gets loud.
We use smart shortcuts. No need to cook noodles separately. They simmer right in the pot, soaking up all that amazing broth. The result is a hearty, one-pot wonder that tastes like it simmered for hours.
The Simple Ingredients
I bet you have half of this in your kitchen right now. That’s the beauty of it. We’re using pantry heroes to build big flavor.
- 1 tbsp olive oil
- 1 lb ground Italian sausage (or ground beef)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (24-oz) jar marinara sauce
- 6 cups chicken broth
- 1 (14.5-oz) can diced tomatoes, with juices
- 2 tsp Italian seasoning
- 1 tsp dried basil
- Salt and black pepper to taste
- 10-12 lasagna noodles, broken into pieces
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- For serving: shredded mozzarella, ricotta cheese, fresh basil, grated Parmesan
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. We’re doing this in one dish. I promise it’s incredibly simple.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage (or beef) and onion. Cook, breaking up the meat, until it’s browned and the onion is soft. This takes about 7-8 minutes.
- Add the minced garlic and cook for just 1 more minute, until it smells amazing.
- Pour in the marinara sauce, chicken broth, and diced tomatoes. Stir in the Italian seasoning, dried basil, salt, and pepper. Give it a good stir.
- Bring the soup to a boil. Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a simmer.
- Let it cook, stirring occasionally, for about 15-20 minutes. The noodles should be tender and the soup will have thickened nicely.
- Turn off the heat. Stir in the heavy cream if you’re using it. This adds a lovely rich touch, similar to my quick creamy chicken lasagna soup.
- Ladle the hot soup into bowls. Now for the best part: the toppings! Add a dollop of ricotta, a handful of mozzarella, and a sprinkle of fresh basil or Parmesan. Dig in!
What to Serve With This Dish
This soup is a full meal in a bowl. But if you want to round it out, keep it easy.
Freezer-Friendly Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Freezer-Friendly Lasagna Soup Recipe!
Nutrition Information
A simple green salad with Italian dressing is perfect. So is a loaf of crusty garlic bread for dipping.
For a super-fast side, just toast some frozen garlic bread. Dinner is done in minutes.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Here are my favorite easy swaps.
Use ground turkey or chicken instead of sausage. Want it meatless? Skip the meat and add a can of drained white beans for protein.
No lasagna noodles? Use any short pasta you have. Mafalda, campanelle, or even rotini work great.
Swap the marinara for a can of crushed tomatoes. Just add an extra pinch of herbs.
How to Store Leftovers (If You Have Any!)
This soup saves like a dream. Let it cool completely.
For the fridge, store in an airtight container for up to 4 days. The noodles will soak up more broth, so you may need to add a splash of water or broth when reheating.
For the freezer, this is where the recipe shines. Portion the cooled soup into freezer-safe bags or containers. Lay bags flat to freeze. It will keep for up to 3 months.
To reheat, thaw overnight in the fridge or place a frozen block in a pot with a little extra broth. Heat on medium until bubbling and hot. Add fresh toppings and serve.
NUTRITION INFORMATION
- Calories: ~450 (without heavy cream & toppings)
- Carbohydrates: 45g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 4g
- Sugar: 8g
- Note: This is an estimate. Values change with ingredient swaps.
FREQUENTLY ASKED QUESTIONS
Can I use no-boil lasagna noodles?
Yes! They work perfectly. Just break them up and add them as directed. They might need a minute or two less cooking time.
How do I keep the noodles from getting mushy in leftovers?
For meal prep, you can cook the noodles separately and add them to each bowl when serving. For frozen soup, the noodles will soften but are still delicious.
Can I make this in a slow cooker?
Absolutely. Brown the meat and onion first. Then add everything except the noodles and cream to the slow cooker. Cook on Low for 6-8 hours or High for 3-4. Add broken noodles 30 minutes before serving, then stir in cream.
So there you have it. Your new go-to for crazy nights and smart meal prep. This soup is a hug in a bowl that also gives you your evenings back. If you’re looking for a gluten-free version, you’ll love this cozy and guilt-free gluten-free lasagna soup.
It’s cozy, it’s filling, and it’s waiting for you in the freezer on your toughest day. That’s a win in my book.
Go make a pot and win back your weeknight! Let me know how your family likes it by leaving a comment and rating below!
