This easy Lasagna Soup is a flavorful, one-pot comfort meal for busy days. Ground beef and broken lasagna noodles simmer in a rich tomato broth, then each bowl is finished with creamy ricotta and grated Parmesan.
Simple Italian-inspired dinners are favorites here, along with recipes like Creamy Tuscan Shrimp and Eggplant Lasagna.
LASAGNA SOUP
One-pot meals are ideal when you want big flavor with minimal cleanup. Everything cooks in a single Dutch oven so the flavors meld and the kitchen stays tidy. This Lasagna Soup gives you all the cozy, layered tastes of classic lasagna—meaty tomato sauce, tender pasta, and creamy cheese—without the time-consuming layering and baking. It’s an excellent choice for weeknights or a relaxed holiday dinner when you want something comforting but simple.
How to make Lasagna Soup?
- Heat olive oil and butter, then sauté minced garlic and chopped onion until the onion is almost translucent. Add Italian seasoning and sauté briefly to release the aromas.
- Brown the ground beef (or Italian sausage) until fully cooked, breaking it up as it cooks.
- Stir in crushed and diced tomatoes, stock, seasonings, bay leaf, and the broken lasagna noodles. Make sure the noodles are separated before they begin to soften.
- Bring to a boil, then reduce to a simmer and cook, covered, until the noodles are tender.
- Ladle into bowls and garnish with chopped parsley, grated Parmesan, and spoonfuls of ricotta for a creamy finish.
Lasagna Soup Ingredients (your shopping list):
- Olive oil
- Unsalted butter
- Ground beef or Italian sausage
- Yellow onion
- Garlic
- Italian seasoning
- Salt and black pepper
- Bay leaf
- Crushed red pepper flakes (optional)
- Oven-ready lasagna noodles (broken into pieces)
- 1 can diced tomatoes (about 14.5 oz)
- 1 large can crushed tomatoes (about 24–30 oz)
- Vegetable or chicken stock (low sodium recommended)
- Ricotta cheese
- Parmesan cheese
- Fresh Italian parsley, chopped (for garnish)
Can I Freeze Lasagna Soup?
Yes. Prepare the soup up until you add the noodles, then cool and freeze in an airtight container for up to 3 months. Refrigerate cooked soup for up to 4 days. Add ricotta and grated Parmesan just before serving to preserve texture and flavor.
Can I make this soup in my slow cooker?
Yes. Place all ingredients except the noodles into the slow cooker and cook on LOW for about 3 hours. Add the noodles toward the end and cook until tender, or cook the noodles separately and stir in before serving.
Can I make this soup in my Instant Pot?
Yes. Use the pressure cooker setting: add an extra ½ cup of stock to account for reduced evaporation, seal, and cook on high pressure for 6 minutes. Let the pressure release naturally for 2 minutes, then quick-release the remaining pressure and add the noodles if needed, cooking until tender.
Lasagna Soup Variations:
- Vegetarian: Replace the meat with cooked lentils or Great Northern beans for protein.
- Gluten-free: Use your favorite gluten-free pasta and follow the package cooking time.
- Low-carb: Omit the noodles and use wide zucchini ribbons or thinly sliced vegetables instead.
More Delicious Soup recipes:
- Roasted Tomato Soup
- 20-Minute Tomato Tortellini Soup
- 20-Minute Chicken Enchilada Soup
- Creamy Carrot Soup
- Lentil Soup
If you make this recipe, snap a photo and share it on INSTAGRAM — tag @crunchycreamysweet so I can see and comment!
Lasagna Soup
Anna
Pin Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 30 oz crushed tomatoes
- 4 cups low-sodium vegetable or chicken stock
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 7 uncooked oven-ready lasagna noodles, broken into 1–2″ pieces
- Fresh Italian parsley, chopped (for garnish)
- Ricotta cheese, for serving
- Parmesan cheese, grated, for serving
Instructions
- In a large Dutch oven, heat olive oil and butter. Add garlic and onion and sauté for about 2 minutes, stirring often, until the onion is almost translucent. Add Italian seasoning and crushed red pepper and sauté 1 more minute until fragrant.
- Add ground beef and cook, stirring and breaking it up, until no pink remains.
- Stir in crushed tomatoes, diced tomatoes, stock, salt, pepper, bay leaf, and broken lasagna noodles. Ensure the noodles are separated so they don’t stick together.
- Bring to a boil, then reduce heat to low, cover, and simmer—stirring occasionally—until the noodles are tender, about 10–15 minutes depending on noodle type.
- Serve topped with chopped parsley, grated Parmesan, and spoonfuls of ricotta.
Notes
I recommend oven‑ready lasagna noodles for quicker cooking and easier handling. Regular lasagna noodles work as well; just watch cooking times and break them into manageable pieces.
Nutrition
Carbohydrates: 50 g |
Protein: 28 g |
Fat: 28 g |
Saturated Fat: 9 g |
Cholesterol: 70 mg |
Sodium: 590 mg |
Potassium: 1197 mg |
Fiber: 5 g |
Sugar: 11 g
Leave a comment with your rating below!
This post was originally published on December 18th, 2017 and updated on June 7th, 2019.