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This delectable lasagna soup recipe is an easy way to enjoy all the comfort of lasagna with minimal work. It's saucy, cozy, and family-loved!
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Why you'll love this recipe
- You get all the comfort of lasagna without the work of layering.
- One pot of lasagna soup means there's only one pot to clean.
- The instructions are simple for any cooking level.
- It travels and reheats easily – perfect for lunch on the go.
This scrumptious lasagna soup is a family favorite dinner any day of the week. Tender pasta, rich tomato sauce, juicy beef, and a 3-cheese topping make it irresistible! Imagine all the comfort of lasagna packed into a cozy homemade soup.
Even beginner cooks will love this lasagna soup recipe. It's as easy as browning onions and beef, adding canned ingredients and dried pasta, and simmering to perfection.
It also makes the best leftovers. It travels well and reheats easily on the go! Of course, lasagna soup is always better with homemade French bread or focaccia bread and a kale salad, so don't forget those!
Lasagna soup ingredients
- Olive oil - Or preferred cooking oil.
- Ground beef - Use any fat content preferred.
- Onions and garlic - Use any color onions. I always recommend fresh garlic.
- Canned tomatoes - Use whole, diced tomatoes, or crushed canned tomatoes for this recipe.
- Tomato sauce - I recommend plain sauce because you'll add seasonings if you follow this recipe.
- Tomato paste - Adds depth of flavor and thickness to the soup.
- Broth - I prefer chicken broth, but any broth can be used for this soup.
- Plain water - Adjust the thickness of the soup by adding water.
- Italian seasoning - If you don't have store-bought seasoning, make this quick and easy Italian seasoning recipe.
- Pasta - I love to make lasagna soup with bowtie pasta because it holds up so nicely and fits perfectly on a soup spoon.
Toppings for lasagna soup
- cheese - Classic lasagna uses ricotta cheese, mozzarella cheese, and Parmesan cheese. This soup benefits from the same cheeses as toppings.
- fresh parsley - This adds a pop of color and flavor.
How to make lasagna soup
First, saute the ground beef, onions, and garlic in a heavy soup pot. Drain excess fat, then add canned tomatoes, sauce, tomato paste, broth, and seasonings. Stir everything to combine.
Add bowtie pasta or your preferred pasta, then increase the heat to bring the soup to a boil. Loosely cover the pot, reduce the heat to medium, and simmer for 10 to 15 minutes, stirring occasionally to prevent sticking. Add small amounts of water or broth to achieve your desired sauce consistency; I typically add about 1 cup.
Here is what it looks like when the noodles are perfectly cooked. Now you're ready to serve this mouthwatering soup with the cheesy toppings to finalize those lasagna vibes!
How to serve lasagna soup
Lasagna soup doesn’t need as much cheese as traditional layered lasagna, yet it still delivers that classic flavor. Add the ricotta, mozzarella, and Parmesan to the whole soup or individual servings for more customization.
Recipe tips and variations
- Select sturdy pasta such as bowtie, macaroni, rigatoni, or penne. I avoid lasagna noodles, which tend to fall apart, especially by day 2 or 3.
- Substitute ground beef with ground turkey or Italian sausage, following the same recipe instructions.
- Use canned crushed tomatoes instead of diced tomatoes for a thicker soup broth.
- If you don't have the necessary canned tomato products, use a 24-ounce marinara sauce and 1 cup of water instead.
- When reheating, add small amounts of water or broth as desired because the noodles absorb the broth even after the soup has cooled down.
Storage instructions
- Refrigerate: Cool lasagna soup completely and refrigerate in an airtight container for up to 5 days.
- Freeze: Transfer cooled soup to airtight freezer containers and freeze for up to 3 months (or longer if vacuum sealed).
- Thaw: Transfer frozen soup to the refrigerator for an overnight stay to thaw. Never thaw frozen food on the counter.
Recommended soup recipes
📖 Recipe
Lasagna Soup
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Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
This amount yields 12 cups
- 1-2 tablespoons Olive Oil, or preferred oil
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce can) Diced Tomatoes, don't drain
- 1 (15-ounce can) Tomato Sauce, or tomato puree
- ⅓ cup Tomato Paste, about half of a 6-ounce can
- 4 cups Chicken Broth
- 1-2 cups Water, to adjust consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt, or more as needed to adjust flavor
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked), *see footnote
Suggested toppings: You can measure these with your ❤️
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
See recipe footnotes for pressure cooker instructions
- Heat 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
- Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.
- Stir in TOMATOES (with their juice), TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.
- Increase heat to HIGH and bring the soup to a boil.
- Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.At this point you can add WATER or more broth in small amounts to adjust the soup consistency to your liking.
- Serving options: 1) Add the RICOTTA, MOZZARELLA, and PARMESAN to the whole soup after it cools slightly; or 2) Serve the cheeses on the side and add it to individual servings. Garnish with FRESH PARSLEY.
- To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).To reheat: Add more water or broth as desired because the noodles will have absorbed much of the broth.
Recipe Notes
Select "Sauté" and heat olive oil in the cooker. Add beef, onions, and garlic; sauté until cooked through. Drain excess fat, then deglaze with a splash of broth. Press "Cancel." Stir in tomatoes, sauce, tomato paste, broth, seasonings, and pasta. Secure the lid, set the valve to "Sealing," and pressure cook on high for 1 minute. For al dente pasta, use quick release; for softer pasta, let it naturally release for 10 minutes. Open the lid, stir, and adjust broth consistency with water if needed. Follow the serving instructions above. Note: If doubling the recipe, you must use an 8 or 10-quart cooker to accommodate the volume.
Equipment
- 4.5 quart soup pot or 6-quart pressure cooker
Julia says
SO good! Huge win for our family of 6!
Traci says
Woohoo! Always love hearing this! Thank you for trying my recipe and for taking the time to let me know. Enjoy!! 🙂
RFN says
Recipe sounds good but why call it "lasagne" when you use a different type of pasta?
Traci says
Good question! I call it lasagna soup because it has all the classic flavors of lasagna—tomato sauce, meat, seasonings, and cheese—just in soup form. Bowtie pasta works great here and holds up better than lasagna noodles in my opinion. But you can absolutely use broken lasagna noodles if you prefer the traditional look.
Carl says
Hi Traci,
I have used many of your recipes and love them. I normally make recipes to the T, but today I altered due to the ingredients that I had. I ended up making a double because I had some frozen ground beef that needed to be used and wanted to do this one again, but subbed many of the ingredients on hand, but used your recipe as the base. Used 2 cans of the diced garlic basil & oregano tomatoes, 2 boxes manicotti noodles that I smashed. (found clearanced) a jar of mushroom and onion pasta sauce in place of the tomato sauce and used chicken bouillon powder. It has turned out pretty darn good. Thank you for your recipes and the time you take to help in many different ways gf. Happy cooking!
Traci says
That's super resourceful and I'm glad you enjoyed! Using what you have on hand is super smart these days. Thanks for trying my recipes and for sharing your experience here.
Beth says
This one is a keeper!
Traci says
Yay! So glad you're enjoying my recipe. Thanks for giving it a try! xoxo
Justin says
I've made this several times, and it never disappoints! This is one of the limited number of recipes in my arsenal that everyone in the family will eat without complaint; very rare. Thank you so much! I've got a double batch almost done right now. I use San Marzano tomatoes (when they are on sale) and crush them with my hands.
Traci says
I love hearing when a recipe becomes a family win! Those tomatoes are such a great touch too. Thanks so much for sharing, and I’m so glad this one earned a spot in your regular rotation!
Danielle says
The whole family loved this recipe, I've made it 3 times already. so delicious!
Traci says
Yay! Such a compliment! I'm so glad the family is enjoying it. Thanks so much for letting me know. xoxo
Angela says
I’ve made this several times and always make a double batch and freeze it. It is one of our favorites!
Traci says
So glad to hear that—it means a lot that it’s become a favorite in your home! I love that you double and freeze it too. Thanks for sharing!
Sarah says
Excellent. Have made this many many times with GF noodles (Rummo brand) and it is so delicious and even better as leftovers.
Traci says
Thanks for this feedback and for trying my recipe! I'm glad you're enjoying it with your favorite pasta. Cheers!
Abbie says
Has anyone tried this with a slightly smaller pasta?
Traci says
I have not but you can use any pasta you like. Just keep an eye on the cooking time, as smaller pasta may cook a bit faster. Let me know if you give it a try! Enjoy!
MelstoneRanchWife says
So good! I always skip the dice tomatoes since I never have a can in the pantry. Still very good!
Traci says
Yay! I'm so glad you are enjoying this lasagna soup, even without the diced tomatoes. Thank you for trying my recipe and for leaving this feedback. xoxo
margie says
We love soups at our house and this is a keeper. What is this cook doing that the cheese doesn’t melt in smooth, just sticks to the spoon and bottle of the kettle-soup too hot? I prefer cooking pasta separate and I’m trying the freeze some for later!
Traci says
So glad this soup is a keeper for you! If the cheese isn’t melting smoothly and is sticking, it’s likely the soup is too hot when added–you'll want to let the soup cool slightly before adding it. Your freezer portion plan sounds great—hope it works out well! Enjoy!!
Amy says
This is a yummy recipe!!
Traci says
Yay! So glad you enjoyed! Thank you for the feedback. xoxo
Kayla says
hi, love this recipe! when do you incorporate the water? I see it is not included in the instructions.
Traci says
So glad you love the recipe! The water is added in step 5. Hope that helps—enjoy your soup! xoxo
Kim young says
This soup is absolutely amazing!
Traci says
Yay! Your enthusiasm is such a compliment. Thank you for taking the time to leave this review. xoxo
Martha says
I’ve never had lasagna soup before, but this was delicious! I’m making it for the second time and my hubby and I thoroughly enjoyed it. Thank you for sharing this yummy soup recipe!
Traci says
I’m so glad you gave my recipe a try and loved it enough to make it again! That means so much. Thank you for sharing your kind words—happy cooking! xoxo
Lori Sheker says
This recipe is extremely salty. I would omit the salt or use low sodium chicken broth.
Traci says
This has never come up in hundreds of glowing reviews—and I’m not sure if you made the soup or were referring to the nutrition label, but your comment prompted me to check—and I’m so glad I did! The sodium nutrition was mistakenly doubled, and it’s now corrected. Just FYI, the 1 teaspoon of salt in this recipe is below a standard amount for a 12-cup yield, as I tend to write my recipes with conservative salt, letting readers adjust to taste. Hope this helps, and thanks for the feedback!
Lynn says
Can you do this lasagna soup in a crockpot or slow cooker?
Traci says
Sorry I missed your comment. I haven’t tested that method, so I can’t give exact instructions. Let me know if you give it a try!
Kecia says
I loved this soup! I'm actually going to make it again and figured I'd rate it while I'm here. So, I didn't have ground beef the day I made it for the first time, I used sweet Italian sausage instead. I will be using sausage again because it was ridiculous, how good it came out! I didn't do the mozzarella either because I didn't want to clean cheese out of a bowl, that's just no fun. I did use the ricotta but not everyone in my family did, they're just lazy, ha! This soup is on my list of go to soups.
Traci says
Yay!!! I'm thrilled and honored that you love it this much and it made your make-again list. Sausage works great in this recipe as you now know. Thanks for taking the time to let me know that the family approved too! Enjoy!
Phyllis Colligan says
I didnt EEven make it yet
Traci says
Well I hope you will give it a go 🙂 Let me know if you have any questions. Thanks and enjoy!
Christina says
Very easy and delicious. Whole family loved it including the kids!
Traci says
Yay!! I'm thrilled the family loved it and especially happy when the kids give thumbs up. Thank you for making my recipe and for sharing your experience. Enjoy! xoxo
Junebug says
We really enjoyed this! The leftovers really thickened up in the fridge, and we just ate the rest like lasagna, and was just as good.
Traci says
Yay! I’m so glad you loved it! The way it thickens and feels like lasagna is really a bonus in my opinion, so I'm glad you enjoyed that about it. Thanks for sharing! xoxo
Suzanne says
Super quick and everyone loves it!
Traci says
Awww yay!! I'm thrilled to know I was part of everyone's dinner enjoyment. Thank you and Happy New Year! xoxo
andrea says
Best ever...my daughter loved it!
Traci says
Awww yay!! This is the ultimate compliment! I'm thrilled to know I was part of your family's enjoyable dinner. Thank you and Happy New Year! xoxo
Kerri Workman says
This was absolutely AMAZING! I've been craving lasagna but didn't want to do all the work to make it. I came upon this recipe and thought I'd give it a whirl. this did not disappoint. So easy to throw together for a weeknight meal and has so much flavor. Taste just like lasagna! I used italian sausage, and also did half ricotta and half cottage cheese. Added it to the soup and it came out perfect. Thank you so much for this recipe. We absolutely loved it. it was even better the next day!
Traci says
Yay! I’m thrilled you love it as much as we do! It’s such a great way to enjoy all the lasagna flavors without the extra work. Your combo sounds divine! And yes, it’s definitely even better the next day. Thank you for sharing your kind words. Enjoy! xoxo