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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.
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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.
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.
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.
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.
Once the pasta is cooked, the soup is ready to be served and devoured.
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.
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
- Italian Sausage Soup
- Zuppa Toscana
- Lemon Chicken Soup with Orzo
- Split Pea Soup with Ham
- Cabbage Roll Soup
- Stuffed Pepper Soup
📖 Recipe
Easy Lasagna Soup Recipe
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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.
Recipe Notes
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
- 4.5-quart Dutch oven or stockpot or 6-quart pressure cooker
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Monica S says
So delicious and easy to prepare!
Traci says
Yay! Thanks for trying my recipe and for taking the time to leave this feedback. Glad you enjoyed! xoxo
Laurie says
This was easy to make. Made it half hour before supper. Delicious with the cheese or without. Nice hearty delicious fall soup.Thank you.
Traci says
Yay! Thanks for trying my recipe and I'm glad you enjoyed it! Appreciate you taking the time to leave this feedback too. Thank you! xoxo
CrazyCatLady says
This was really good! I omitted the Italian seasoning and parsley. I also added Asiago cheese. LOVE this one pot recipe! So easy and minimal clean up/prep work. Will be making it again.
Traci says
Yay!! Nice customization! Thank you for bringing my recipe into your kitchen–and thanks for this feedback. Much appreciated! xoxo
Sarah says
The soup tasted just like a lasagna. In the future I would add a little more spice to mine but overall it was a hit and it was much easier to make than lasagna!
Traci says
Yay! Glad you enjoyed it! And yes I always say flavor the spiciness to your liking. I don't subject my readers to my preference because I like some heat myself. Thank you for bringing my recipe into your kitchen. Cheers! xoxo
Cheri Moore says
It was delicious!
Traci says
Yay!! I'm so glad and thank you for bringing my recipe into your kitchen. Appreciate the feedback. Cheers! xoxo
Michelle says
can you mix up the cheese mixture so people can just spoon a dolup of it? and if so do you omit the eggs?
Traci says
Hi Michelle, yes you can mix up the cheese mixture like that, but there are no eggs in this recipe. Thanks so much! Enjoy!
Sarah Williams says
This was so delicious and easy. Perfect rainy dinner. I used about a tbsp boullion base instead of the broth, and then added a bit more salt (I had salt-free canned tomatoes) and a tbsp of sugar during cooking and it just made it POP. We are also celiac so used our favorite brand of GF noodles and they held up wonderfully. Hearty, filling, soul warming food. Loved this for my family and love how you can customize your own cheese preferences.
Traci says
Sounds like perfection to me, Sarah. I'm so glad my recipe made its way into your kitchen and that everyone enjoyed it. Thanks so much for the feedback. xoxoxo
Zoe says
How many servings did the soup make? looks delicious
Traci says
The soup makes 12 cups. Feel free to drop a line again if you have more questions. Thanks and enjoy!!
Debra says
Love this recipe. Make it whenever I'm in the mood for lasagna but too lazy to make it. After I make it, I serve it with some fresh ricotta cheese dollops 😉 Note, I did use my own homemade sauce for this since I have the seasoning down to a science. Thanks for the recipe👍👍
Traci says
Yes!! So glad you're appreciating the convenience and can put your sauce to great use. Thanks for coming back to leave this review. Enjoy!!
Shayli says
Honestly not the most flavorful I’ve ever tried, but it did the job and my family was pleased! Very easy for a weeknight too, which is always a plus!
Traci says
Hey Shayli, quick tip for ya - if a homemade meal isn't flavorful enough for you, adding tiny amounts of salt (taste as you go) will eventually get all the flavors of your dish to pop in all the right ways.
I purposely keep my salt levels conservative in my recipes so my readers can add as needed. I value your feedback and I'm so glad your family enjoyed! Thank you
Jennie says
I made this for the first time today. It is delicious! I added a spoonful of cottage cheese as well as ricotta.
Traci says
Oh that's perfect and I'm so glad you gave my recipe a go! Thanks so much for the feedback. Enjoy!!
Brenda says
Just ate this soup. I tasted after it cooled down. It tasted good except for it tasted like it was sweet and had sugar in it. The sugar I think is coming from the canned tomato products I used. I did not put cheese on because I just wanted a taste. I’m hoping the cheese tames down the sweetness. I do like it, I just think I need to pay attention to the sugar content in my tomatoes.
Traci says
Hi Brenda, well as you know, there's definitely no sugar in this lasagna soup recipe. I've never found it to be too sweet, but yes, tomatoes are naturally sweet – perhaps some more so than others. Hope you find the perfect canned tomatoes for your liking. Enjoy!
Colleen says
This was really good and simple to make. I used chicken broth and chicken bone broth. I also, added zucchini .
Traci says
Yay! So glad you enjoyed it! Love those add-ins you used. YUM! Thanks for sharing your experience!
Caryn says
This was really good! I have made another lasagna soup but I like the seasonings in this one better. I used half ground beef and half Italian sausage for the meat. Later on I added a handful of spinach to the soup. I let everyone top their own soup with the cheese which was a big hit. We love cheese! Thank you for a great recipe!
Traci says
Yayy! I'm so glad you found your way to my recipe and went for it 🙂 I love the half meat combo and greens are always good. Thanks for coming back to sharing your experience here. Enjoy!!
Karli says
Made this with our boring canned beef my husband made but we need to use up (convenient though lacks flavor.) buuut I used it with Italian seasoning (which is what i use for my zuppa toscana when using ground beef) and WOOOOW. turned out spicy too because of added red chili flakes! LOVE how easy this was, thanks so much! Will keep this!!!! ❤️
Carol says
I had been craving lasagna but didn't want to go through the hassle of making it. Then I found this soup recipe! So delicious and because it's soup, I think it's even better than lasagna because of the comfort factor. This one is going in the regular rotation. Thanks so much!
Traci says
Yayy! This is exactly how I feel about this one 🙂 Thank you for taking the time to comment - much appreciated!
Jennifer says
Do you have any recommendations for doing this in a crockpot? I’m taking it to a soup dinner but we won’t be eating until after trick-or-treating. I was hoping to do it in a crockpot to keep it warm.
Traci says
Hi Jennifer, I'll be adding those instructions eventually. What I recommend is that you make the soup following the instructions and when it's party time, use the slow cooker as a warming/serving appliance. Let me know if you have any questions about that method 🙂 Enjoy!
Courtney says
This recipe was seriously delicious and so easy!! Thank you!!!!
Traci says
Yay and you're so welcome! I'm glad you went for it and enjoyed 🙂 Thanks for the feedback. I so appreciate it!
Melissa says
I honestly didn't think I was going to prefer this to regular lasagna. But I love my IP and with 5 hungry kids, I needed something they all like, quickly. But this had all the flavor and the noodles cooked perfectly. I added cottage cheese to the bottom of each bowl, topped it with the soup and then mozzarella on top. I had leftover lasagna noodles so I broke them up and they were good but I think I'd like the smaller bow ties better next time. This was a hit and I'll make it again!
Melissa says
Used hamburger and sausage this time - even better! Threw in some banana pepper rings for flavor. Next time I'll use red pepper flakes.
The Kitchen Girl says
Oh yay! Yes, that's a great combo. Sounds like you enjoy spice, as do I, which is why I left this recipe a canvass for doing just that 🙂 Glad you're enjoying it - thanks!
Elissa says
This was super simple and tastes fabulous! I used turkey but I bet it would be even better with 1/2 beef and 1/2 sausage.
The Kitchen Girl says
Yay! So glad you enjoyed it 🙂 Yep, you can use any proteins for this recipe and I like your idea. Thanks for the review!
Ashley says
I made this using mozzarella filled ravioli and it is SO good. Made some homemade breadsticks with it and it’s like having lasagna (my husbands favorite meal) without all the work.
The Kitchen Girl says
Oh yum! I'm so glad you both enjoyed 🙂 Thanks for the feedback! Cheers!
Lori says
Hi Ashley. Did you use frozen Ravioli? Thank you!
Andi says
Making this tonight. Two questions:
1) do you drain the grease after sautéing up the ground beef?
2) have you used frozen or fresh tortellini? If so, same cook time/release time? I like al dente.
Thanks!
The Kitchen Girl says
Yep, the recipe indicates to drain any excess grease, if needed. I would definitely not add any tortellini to this soup until after the soup has pressure cooked or the tort will likely become mushy or fall apart. So, it needs to be cooked separately. Let me know if you have other questions and enjoy!
Kalyn says
Do you think this would work using leftover spaghetti sauce with the meat already cooked and in it? Maybe add more broth and diced tomatoes then call it good?
The Kitchen Girl says
Hmmm, you're changing the whole recipe by doing that so I can't say what you'll need to do to call it good. But please, let me know how it turns out if you decide to experiment 🙂 Thanks and enjoy!!
Liya says
So yummy! Third time making it! I used ground turkey and a very popular broth concentrate since I didn't have canned broth and it was equally delicious. Definitely a keeper!
The Kitchen Girl says
Yayyy! So glad you're enjoying Lasagna Soup for the third time 🙂 I'm so happy to inspire this. Thanks for taking the time to leave feedback. I appreciate it!
Nevair says
Can't wait to make this! I'm sure it's been asked already, but can't find it. Can you double this batch in an 8 quart pot? If so, does every ingredient get doubled? Also, is this a good soup to freeze?
The Kitchen Girl says
Yes, you can double this Lasagna Soup in an 8 quart pressure cooker. And yes every ingredient gets doubled, but you still follow the same instructions and cook time. And yes, you can freeze this soup just like you would any other 🙂 Let me know if you have any other questions or need me to elaborate. Hope you love it like we do. Cheers!
Pam H. says
Wow, this is delicious and so easy! I didn’t have tomato sauce or diced so used our own jar of stewed and two cans of tomato paste. Added some chopped spinach too. This will be a new staple in my meal planning. Thank you for the recipe!
The Kitchen Girl says
Yay! Yes, any tomato products will work for this recipe as long as the amounts are similar. Sounds like you nailed it 🙂 Thanks for the feedback and so glad you enjoyed!