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Easy Lasagna Soup Recipe

4.98 from 217 votes
Total 45 minutes
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This easy lasagna soup recipe gives you all the cozy flavors of classic lasagna without the work of layering. Everything cooks in one pot with a rich tomato broth, choice of pasta, and a simple three-cheese topping that melts right into the soup.

A hearty bowl of lasagna soup topped with creamy ricotta cheese and fresh parsley, served alongside pieces of warm focaccia bread.

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Table of Contents hide
1) What Is Lasagna Soup?
2) Why You’ll Love This Recipe
3) Lasagna Soup Ingredients
4) Best Pasta for Lasagna Soup
5) How to Make Lasagna Soup
6) How to Serve Lasagna Soup
7) Recipe Tips and Variations
8) Storage and Reheating
9) More Cozy Soup Recipes to Try
10) 📖 Recipe
11) Easy Lasagna Soup Recipe

What Is Lasagna Soup?

Lasagna soup is a deconstructed version of traditional lasagna made in one pot. Instead of layering noodles, sauce, and cheese in a baking dish, all the ingredients simmer together in a cozy tomato-based soup, then finished with classic lasagna cheeses on top.

You get the same comforting flavors, but with a lot less effort and cleanup.

Why You’ll Love This Recipe

  • It delivers all the comfort of lasagna without layering or baking.
  • Everything cooks in one pot, which keeps cleanup simple.
  • The instructions are easy enough for beginner cooks.
  • It travels and reheats well, making it perfect for leftovers and lunches.

Lasagna Soup Ingredients

Soup base: Olive oil is used to sauté the ground beef, onion, and fresh garlic to build flavor. Any neutral oil will work for this recipe.

Protein: Ground beef adds classic lasagna flavor. Any fat content works here, so use what you usually buy.

Tomato broth: Canned tomatoes form the base of the soup. Whole, diced, or crushed all work. Tomato sauce smooths the broth, and tomato paste adds richness and thickness.

Liquid: Broth is the main cooking liquid. Chicken broth is my go-to, but vegetable or beef broth works too. Add water as needed as the pasta absorbs liquid.

Seasoning and pasta: Italian seasoning brings familiar lasagna flavor with no extra steps. Sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni hold their texture best, especially for leftovers.

Toppings: Ricotta, mozzarella, and Parmesan give the soup its classic lasagna finish. Fresh parsley adds color and a little freshness.

Top-down view of ingredients in bowls for lasagna soup, including ground beef, pasta, diced tomatoes, tomato sauce, chicken broth, onions, olive oil, garlic, Italian seasoning, pepper, and salt.
Four glass bowls containing fresh parsley, shredded parmesan cheese, ricotta cheese, and shredded mozzarella cheese are arranged on a textured surface—perfect toppings for your hearty lasagna soup.

Best Pasta for Lasagna Soup

Sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni work exceptionally well in lasagna soup because they hold their shape and reheat well. If you’d like to use lasagna noodles, break them into pieces before adding them to the pot. They soften more as the soup sits, so they’re best enjoyed the same day or added closer to serving time.

How to Make Lasagna Soup

Start by heating a large, heavy-bottomed soup pot over medium-high heat. Add the olive oil, then cook the ground beef with the onion and garlic until the meat is fully browned and the vegetables are softened. If there’s excess grease in the pot, drain it before moving on.

Ground beef and chopped onions cooking in a white pot on a stovetop, the first step to making savory lasagna soup, with a black spoon resting inside the pot.

Next, stir in the canned tomatoes, tomato sauce, tomato paste, broth, and Italian seasoning. Give everything a good stir so the tomato paste dissolves and the soup base is smooth and evenly combined.

A white pot on a stove contains the beginnings of lasagna soup—ground meat, diced tomatoes, tomato paste, dried herbs, and broth being poured in.

Add the pasta to the pot and bring the lasagna soup to a gentle boil. Loosely cover, reduce to a steady simmer, and cook until the pasta is tender, stirring occasionally. Add small amounts of water or broth as needed, as the pasta absorbs liquid and thickens the soup.

A white pot filled with lasagna soup ingredients, its rich tomato base topped with dry farfalle bowtie pasta, sits on a black stovetop.
A white Dutch oven with a lid sits on a black stovetop, viewed from above.

Once the pasta is cooked, the soup is ready to be served and devoured.

Large pot of lasagna soup with bowtie pasta, ground meat, tomatoes, and herbs, with a white ladle inside. Fresh parsley, grated cheese, and a napkin are beside the pot on a gray surface.

How to Serve Lasagna Soup

Lasagna soup doesn’t need as much cheese as traditional layered lasagna, but it still delivers that classic flavor. You can:

  • Stir ricotta, mozzarella, and Parmesan directly into the pot, or
  • Add the cheeses to individual bowls for a more customizable option

Finish with fresh parsley for color and a little brightness. Serve it with homemade French bread or homemade focaccia and a kale salad.

A hearty bowl of lasagna soup topped with creamy ricotta cheese and fresh parsley, served alongside pieces of warm focaccia bread.

Recipe Tips and Variations

  • Pasta options: Sturdy shapes like bowtie, macaroni, rigatoni, or penne hold up best for leftovers and reheating. You can also use lasagna noodles broken into pieces, but they soften more quickly, so I recommend enjoying the soup within a day or two.
  • Protein swaps: Any ground meat can be substituted for ground beef using the same cooking method.
  • Tomato texture: For a thicker tomato soup-style broth, use canned crushed tomatoes instead of diced tomatoes.
  • Marinara shortcut: If you don’t have the individual canned tomato products on hand, a 24-ounce jar of marinara sauce plus about one cup of water works well as a simple substitute.
  • Reheating tips: When reheating, add small amounts of broth or water as needed since the pasta continues to absorb liquid even after the soup has cooled.

Storage and Reheating

  • Refrigerate: Let the lasagna soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
  • Freeze: Transfer cooled soup to airtight freezer containers and freeze for up to 3 months. For the best texture, freeze without the cheese toppings.
  • Thaw: Move frozen soup to the refrigerator and let it thaw overnight. Avoid thawing at room temperature.
  • Reheat: Warm gently on the stovetop or in the microwave, adding broth or water as needed to loosen the soup.

More Cozy Soup Recipes to Try

📖 Recipe

A bowl of hearty lasagna soup with ground meat, pasta, tomato sauce, ricotta and shredded cheese, topped with chopped parsley and served with a spoon.

Easy Lasagna Soup Recipe

This easy lasagna soup recipe delivers all the cozy flavors of classic lasagna in one pot with no layering required. It’s made with sturdy bowtie pasta, so it's easier to serve, holds up well for leftovers, and travels well.
Prep Time15 minutes
Cook Time30 minutes
Total time45 minutes
Yield 12 cups
Author Traci
4.98 from 217 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

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 Salt, or more as needed to adjust flavor
  • Black Pepper, to taste
  • 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta * 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 a 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 the 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.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Pasta options: Sturdy shapes like bowtie, macaroni, rigatoni, or penne hold up best for leftovers and reheating. You can also use lasagna noodles broken into pieces, but they soften more quickly, so I recommend enjoying the soup within a day or two.
Protein swaps: Any ground meat can be substituted for ground beef using the same cooking method.
Tomato texture: For a thicker tomato soup-style broth, use canned crushed tomatoes instead of diced tomatoes.
Marinara shortcut: If you don’t have the individual canned tomato products on hand, a 24-ounce jar of marinara sauce plus about one cup of water works well as a simple substitute.
Reheating tips: When reheating, add small amounts of broth or water as needed since the pasta continues to absorb liquid even after the soup has cooled.
_____________________________

Pressure Cooker Instructions

Select Sauté and heat the olive oil in the cooker. Add the ground beef, onion, and garlic, and cook until the beef is browned. Drain excess fat, then deglaze the pot with a small splash of broth and press Cancel.
Stir in the tomatoes, tomato 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 a quick release. For softer pasta, allow a natural release for about 10 minutes.
Open the lid, stir, and adjust the consistency with water if needed. Serve as directed above.
Note: If doubling the recipe, use an 8- or 10-quart pressure cooker to safely accommodate the volume.
 

Equipment

Nutrition

Serving: 1cup | Calories: 169kcal | Carbohydrates: 5g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 378mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner Recipes, Main Course
Cuisine American, Italian
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More Soup, Stew, and Chili Recipes

Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.98 from 217 votes (126 ratings without comment)

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  1. Judy Parks says

    5 stars
    Super easy, quick and delicious!

    Reply

    • Traci says

      I'm so glad you're enjoying it, Judy. Thank you for trying it and for coming back to share your results 🙂

  2. Kelley Wilburn says

    5 stars
    Mine is definitely not the beautiful color yours is.I used all organic tomato ingredients with no salt. I added salt separately, as I'm on a low sodium and low potassium diet. I added more seasoning as well. What can I do to get that beautiful robust tomato color?

    Reply

    • Traci says

      Thank you so much for making the recipe and for the kind rating, Kelly. I really appreciate it 😊 As for the color, I wish there was a magic answer, but I do use a professional camera and lighting, which makes for more vibrant photos. I use the exact recipe ingredients for the photos—nothing added to enhance them. Thanks again! Enjoy 🙂

  3. Tiffany says

    5 stars
    Super tasty! I cooked the noodles separate so the soup stayed soupy and didn't soak up all the juice. Will make again!

    Reply

    • Traci says

      So glad you enjoyed it and are making it again, Tiffany. Thanks for sharing your tip and for leaving feedback here 🙂

  4. Lex says

    5 stars
    This was a very good soup.My picky eaters really enjoyed this. Thank you

    Reply

    • Traci says

      Yesss! I always love it when the picky ones go for it 🙂 This is a good one for that. Thank you so much for making my recipe and for sharing this review. Enjoy!

  5. Tom says

    5 stars
    Quite tasty. I used some shredded parmigiana on top and a blob of ricotta in the center like I do with pasta Fabiola

    Reply

    • Traci says

      Perfect!! Yes, the Parm and ricotta are very necessary as the final toppings. So glad you enjoyed and thank you for taking the time to share feedback 🙂

  6. Crystal Sparks says

    5 stars
    This is delicious! My husband loves this ! Wanted to know when I was making it again !

    Reply

    • Traci says

      Yay Crystal! That's a win all around! Mine loves this one too 🙂 Thank you for trying my recipe and for sharing your feedback. Much appreciated! Enjoy!

  7. Veronica says

    5 stars
    Very easy and pretty quick. A lot of flavor perfect for this colder evening

    Reply

    • Traci says

      So glad you're enjoying it! Thanks for trying my recipe and for taking the time to share your feedback 🙂

    • Kelley Wilburn says

      5 stars
      Mine is definitely not the beautiful color yours is.I used all organic tomato ingredients with no salt. I added salt separately, as I'm on a low sodium and low potassium diet. I added more seasoning as well. What can I do to get that beautiful robust tomato color?

  8. Donna says

    5 stars
    Omg! So delicious! I made this tonight for dinner.It is definitely a keeper! The family loved it. I used broken up lasagna noodles. Instead of fresh parsley I added chopped fresh spinach. It smelled like lasagna and tasted just like it when you top with ricotta, mozzarella and fresh grated Romano cheese. Thank you for a great recipe!

    Reply

    • Traci says

      This makes my day! That's exactly why I shared the recipe so you could get all of the lasagna goodness without the layering part. And I always love when the family signs off on a recipe 🙂 Thank you so much for taking the time to share your experience. It means a lot!

  9. Gianna says

    5 stars
    Such a great recipe! This is my second batch & it’s just so delicious, nourishing, and a perfect choice of a cold day! Last time, I added handfuls of spinach for some color once I turned off the heat & it was a great addition. This time, I’m trying zucchini & bell pepper.

    Reply

    • Traci says

      Thank you so much for sharing this! I love knowing this is your second batch and that you’re making it your own. Makes my day! Enjoy 🙂

  10. Lori says

    5 stars
    Thanks for sharing this recipe! It's on regular rotation in our home. I do substitute Italian sausage for the burger though. I always make extra soup because it freezes well.

    Reply

    • Traci says

      I'm so glad you're enjoying it 🙂 Yes to that substitute too! That's a good one. Thanks for making my recipe and for sharing this feedback!

  11. ARLA says

    5 stars
    So easy, so good! My family loved it.
    Thank you for sharing this recipe.

    Reply

    • Traci says

      Awww yay!! I'm so glad your family loved it 🙂 Thank you so much for trying my recipe and for taking the time to leave feedback. Much appreciated!

  12. Sonja says

    5 stars
    As my granddaughter would say "best soup ever". I loved it and it's a keeper in my book.

    Reply

    • Traci says

      Awwww, love hearing that! Please tell your granddaughter she made my day! I’m so glad it's a keeper for you. Thanks for letting me know! xoxo