Lasagna Soup Recipe
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Make this easy Lasagna Soup recipe – a quick, one-pot comfort food with ground beef, tender noodles, rich tomato broth, and creamy cheese topping. Ready in 30 minutes, it’s perfect for weeknights, meal prep, or cozy dinners. Gluten-free and vegetarian options included.
Lasagna Soup is the ultimate comfort food mashup – all the rich, cheesy, hearty flavors of classic lasagna transformed into a simple, slurp-able soup! This easy one-pot lasagna soup recipe features savory juicy ground beef, tender broken lasagna noodles, a seasoned tomato broth, and a creamy three-cheese topping that melts right in.
It’s ready in under 30 minutes, perfect for busy weeknights, cozy weekends, or meal prepping for the family. Whether you’re searching for the best lasagna soup recipe or a quick alternative to traditional baked lasagna, this soup version delivers big on taste without the fuss.
As a busy home cook and mom, I’ve tweaked this lasagna soup over the years to make it fast, foolproof, and flavorful. It is always a favorite whenever I make it and for good reason – it’s like lasagna in a bowl but easier and more forgiving. No layering required, and it’s naturally adaptable for gluten-free, vegetarian, or low-carb diets. If you love easy, one-pot meals that are crowd-pleasers, this will become a new favorite.
Why You’ll Love This Easy Lasagna Soup Recipe
This isn’t just any lasagna soup – it’s optimized for maximum flavor and ease. Here’s why it stands out:
- One-Pot Wonder: Minimal cleanup, all cooked in a single pot.
- Ready in 30 Minutes: Faster than traditional lasagna, but with the same comforting taste.
- Family-Friendly and Kid-Approved: Cheesy, noodle-packed, and hearty – picky eaters love it!
- Customizable for Diets: Easily make it vegetarian, vegan, gluten-free, or dairy-free.
- Make-Ahead and Freezer-Friendly: Tastes even better reheated, ideal for meal prep.
- Budget-Friendly: Uses pantry staples that are easy to keep on hand.
Ingredients for the Best Lasagna Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Here’s everything you need to make this easy lasagna soup recipe:
- Ground beef: Use a lean ground beef, such as 90/10.
- Onion: The onion is optional, but adds so much flavor.
- Seasonings: Stone House Seasoning, parsley, oregano, and basil are our favorites in this soup.
- Marinara Sauce & Broth: Use homemade marinara sauce and chicken broth or your favorite store-bought versions.
- Cheeses: A combination of ricotta, mozzarella, and parmesan are delicious in this soup.
How to Make Easy Lasagna Soup Recipe
This soup is part on my go-to list of recipes to turn to for busy weeknights since it is quick and easy and always a favorite. Here’s how I make it.
Step by Step Instructions
- Brown the ground beef and cook the onion and seasonings.
- Stir in the marinara, broth, and broken noodles. Cook until the noodles are tender.
- Cook until the noodles are tender.
- Serve topped with cheese mixture and fresh green herbs.
Recipe Variations:
- Protein Swaps: Use ground turkey or chicken for a leaner option or add 1/2 pound Italian sausage for additional flavor.
- Spice it Up: Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
- Extra Veggie Boost: Add diced bell peppers, carrots, or kale alongside spinach when browning meat and onions for more nutrition.
- Vegetarian/ Vegan: Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
- Creamier Broth: Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
- Gluten-Free: Use gluten-free pasta.
- Low-Carb: Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
- Dairy-Free: Omit or use cashew ricotta or nutritional yeast for cheeses.
- Slow Cooker Lasagna Soup: Brown meat and onions, then add all ingredients (except noodles and cheese) to a slow cooker. Cook on low for 6 hours or high for 3 hours. Add noodles in the last 30 minutes.
- Instant Pot Lasagna Soup: Use “Sauté” mode to brown meat and onions. Add remaining ingredients (except cheeses), seal, and pressure cook on high for 5 minutes. Quick release, and serve with cheese topping.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
- Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
- Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving. Freeze the soup base without noodles or cheese for up to 3 months. When ready to serve, thaw, cook fresh noodles, and top with cheese for restaurant-quality results.
Expert Tips for Perfect Lasagna Soup
To elevate your lasagna soup and ensure it’s a crowd-pleaser, follow these expert tips honed from years of recipe testing and feedback:
- Prevent Soggy Noodles: Cook lasagna noodles separately if making ahead, then add when reheating to keep them al dente. This ensures a perfect texture without mushy noodles.
- Boost Flavor: Add fresh herbs at serving for incredible flavor and aroma.
- Control Soup Thickness: For a heartier, stew-like consistency, reduce broth to 6 cups.
- Cheese Topping Perfection: Dollop ricotta-Parmesan mixture after serving to maintain its creamy texture, rather than stirring into the hot soup, for a true lasagna-like experience.
- Maximize Freshness: Add fresh herbs and/ or in the last 2 minutes of cooking to retain vibrant color and nutrients, enhancing both flavor and presentation.
Frequently Asked Questions
Lasagna soup is a one-pot dish that captures lasagna’s flavors – meat, tomato sauce, pasta, and cheese – in a brothy, spoonable form. It’s faster and easier than traditional lasagna.
Yes! Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness.
It can be! Use gluten-free lasagna noodles or rice pasta or thinly sliced veggies such as zucchini or eggplant.
Simmer longer to reduce liquid, add 1-2 tablespoons tomato paste, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Yes, use all ground beef, turkey, or chicken for a milder flavor. Use Italian sausage if you would like to add a classic Italian kick. A mixture of beef and sausage is also a great combination.
Broken lasagna noodles are traditional, but any spoon-sized pasta works well such as ziti, penne or bowtie pasta.
more easy weeknight dinners
Chicken Burrito Bowl Recipe
20 mins
Skillet Lasagna Recipe
30 mins
Instant Pot Spaghetti Recipe
20 mins
Deep Dish Pizza Cups Recipe
25 mins
I’d love to hear how your lasagna soup turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Lasagna Soup Recipe
Equipment
Ingredients
- 1 pound ground beef
- 1.5 teaspoons Stone House Seasoning
- 1/2 medium onion, diced (optional)
- 1 recipe marinara sauce, homemade or 1 (24-ounce) store-bought marinara sauce
- 2 teaspoons dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken broth
- 10 whole lasagna noodles, broken into pieces
- 1 (10-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Make the Soup. Add the ground beef to a 6-quart Dutch oven or large pot set over medium-high heat. Cook until the ground beef is browned and the onion is translucent, about 3 minutes. Drain away any grease. Stir in the diced onion (if using) Stone House Seasoning, marinara sauce, parsley, oregano, basil, and broth.
- Add the Noodles. Break the lasagna noodles into 2-inch pieces and stir into the soup. Reduce the heat to medium-low and stir occasionally. Cook until the noodles are tender, about 10 minutes.
- Make Cheese Mixture. Mix together the ricotta, Mozzarella, and Parmesan cheeses in a small bowl.
- Serve. Ladle the soup into individual soup bowls and top with dollops of the cheese mixture on top and garnish with fresh basil or parsley, if desired.
Notes
- Protein Swaps: Use ground turkey or chicken for a leaner option or add 1/2 pound Italian sausage for additional flavor.
- Spice it Up: Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
- Creamier Broth: Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
- Vegetarian/ Vegan: Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
- Gluten-Free: Use gluten-free pasta.
- Low-Carb: Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
- Dairy-Free: Omit or use cashew ricotta or nutritional yeast for cheeses.
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
- Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
- Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
