It’s 5 PM. You’re tired. The family is hungry. The idea of layering a lasagna feels like a marathon you didn’t train for.
I get it. I live it. That’s why we’re not making a lasagna tonight. We’re making a Freezer-Friendly Lasagna Soup.
All the cozy, cheesy, meaty flavor you crave. In one pot. In about 30 minutes. And you can stash the extras for a future “I can’t even” day. Let’s turn that dinner panic into a win. If you love the ease of a slow cooker, you must try our Crockpot Lasagna Soup for effortless comfort.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup / Main Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 hearty bowls
Ultimate Guide to Freezer-Friendly Lasagna Soup
This is your one-stop guide for flavor without the fuss. We’re talking maximum payoff for minimal effort.
This soup gives you everything. The rich tomato broth. The savory meat. The tender pasta. The gooey, glorious cheese.
But you skip all the fussy steps. No careful layering. No long bake time. You get a hug in a bowl, fast. And the freezer-friendly part? That’s your secret weapon for easy wins all month long.
The Simple Ingredients
I bet you have half of this in your kitchen right now. That’s the beauty of it. Let’s check the pantry.
- 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, undrained
- 2 tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 8 oz mafaldine or broken lasagna noodles
- 1/2 cup heavy cream or whole milk (optional, for creaminess)
For Serving & The Freezer:
- Shredded mozzarella cheese
- Ricotta cheese
- Fresh basil or parsley (if you have it!)
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. We’re doing this in one dish for easy cleanup. I’m right here with you.
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
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and onion. Cook for 5-7 minutes, breaking up the meat until it’s browned and the onion is soft.
- Stir in the garlic and cook for just 1 more minute. You’ll smell the magic.
- Pour in the marinara, chicken broth, and diced tomatoes. Add the Italian seasoning, salt, and pepper. Give it a good stir.
- Bring the soup to a boil. Once bubbling, add the broken pasta. Stir well.
- Reduce the heat to a simmer. Let it cook for 10-12 minutes, or until the pasta is perfectly tender. Stir occasionally so the pasta doesn’t stick.
- Turn off the heat. Stir in the heavy cream if you’re using it. This adds a lovely rich touch. For another creamy, veggie-packed option, our Creamy Garden Chicken Lasagna Soup is a fantastic one-pot dinner.
- Ladle the hot soup into bowls. Now, the best part! Top each bowl with a big spoonful of ricotta, a handful of mozzarella, and a sprinkle of fresh herbs.
What to Serve With This Dish
This soup is a full meal. But if you want to round it out, keep it simple.
A bagged salad with a quick vinaigrette is perfect. So is a loaf of crusty garlic bread from the bakery aisle.
For a super-fast side, just toast some bread and rub it with a garlic clove. Dinner is done.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Here are my favorite easy swaps.
Use ground beef or turkey instead of sausage. Add a pinch of red pepper flakes for heat.
Toss in a couple handfuls of fresh spinach at the end. It wilts right in. No extra prep needed.
Use any short pasta you have. Rotini, bowties, or shells all work great.
How to Store Leftovers (If You Have Any!)
This is where the recipe really shines. Let the soup cool completely without the cheese toppings.
For the fridge, store it in an airtight container for 3-4 days. The pasta will soak up broth, so add a splash of water or broth when you reheat.
For the freezer, portion the cooled soup into freezer-safe bags or containers. Leave some space for expansion. It keeps for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 45g
- Protein: 22g
- Fat: 20g
- Saturated Fat: 8g
- Fiber: 4g
- Sugar: 8g
- Note: This is an estimate. Values change with specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I freeze the soup with the pasta in it?
Yes! The pasta may soften a bit more when reheated, but it’s still delicious. For best texture, you can slightly undercook the pasta by 1-2 minutes before freezing.
What’s the best way to reheat it?
Stovetop is best. Gently warm it in a pot over medium-low heat, adding a little broth or water to loosen it up. Microwave works for single portions—just stir well.
Can I make this vegetarian?
Absolutely. Skip the meat. Use vegetable broth. Add a can of drained rinsed lentils or white beans with the tomatoes for protein. It’s so good. For a completely gluten-free version, our Gluten-Free Lasagna Soup is a delicious, guilt-free cozy meal.
See? Dinner doesn’t have to be a project. This soup is your weeknight superhero. It’s cozy, filling, and smart.
You get a fantastic meal tonight and gift your future self a no-cook night. That’s what I call a major win.
Go make a pot and take back your evening! Did you love it? Let me know by leaving a comment and rating below!
