What Is Lasagna Soup?
Easy lasagna soup recipe takes everything you love about classic lasagna — the rich meat sauce, tender noodles, and creamy ricotta — and transforms it into a cozy, hearty soup. No layering, no baking, no fuss. Just one pot and 35 minutes standing between you and the most comforting bowl of soup you’ve ever had!
Save This Recipe! 💌
Cuisine: Italian
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Why You’ll Love This Easy Lasagna Soup Recipe
- One pot — less cleanup, more time to relax
- Ready in 35 minutes — faster than traditional lasagna by hours
- Incredibly hearty — feels like a full meal in a bowl
- Family approved — kids and adults both love it
- Easy to customize — swap ingredients to suit your taste
What You’ll Need
Before you get started, here are a few tools and ingredients that’ll make this easy lasagna soup recipe even better:
- A large Dutch oven or heavy-bottomed pot — essential for this recipe and great for soups, stews, and braising
- Fire-roasted diced tomatoes — trust us, they make a huge difference in flavor over regular diced tomatoes
Ingredients
- Ingredients You’ll Need
- For the soup:
- 1 lb lean ground beef (85-90% lean)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- ¼ cup tomato paste
- 4 cups low-sodium beef broth
- 2 teaspoons Italian seasoning
- 6 lasagna noodles, broken into 1½-inch pieces
For the cheese topping:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
How to Make Easy Lasagna Soup
Step 1: Brown the beef Heat your Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion and cook for 5-6 minutes, breaking the meat apart as it cooks, until no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
Step 2: Build the soup base Add the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Stir everything together and bring to a boil.
Step 3: Cook the noodles Once boiling, add the broken lasagna noodles. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until noodles are tender.
Step 4: Make the cheese topping While the soup simmers, mix together the ricotta, Parmesan, and salt in a small bowl.
Step 5: Serve Ladle the soup into bowls and top each one with a generous dollop of the cheese mixture. Serve immediately and enjoy!
Tips for the Best Lasagna Soup
Taste as you go — adjust salt and Italian seasoning to your preference
Use fire-roasted tomatoes if you can find them — they add a smoky depth that takes this soup to the next level
Don’t overcook the noodles — they’ll continue to soften in the hot soup even after you turn off the heat
Italian sausage swap — substitute ground beef with Italian sausage for a more robust, spicy flavor
Fresh garlic is best — but 1 teaspoon garlic powder works in a pinch
What to Serve with Lasagna Soup
- Crusty garlic bread for dipping
- A simple green salad
- Roasted vegetables
- Extra Parmesan on the side for topping
How to Store Lasagna Soup
Refrigerator: Store in an airtight container for up to 4 days. Note that the noodles will absorb liquid as it sits — add a splash of broth when reheating to loosen it up.
Freezer: Freeze for up to 3 months. For best results, freeze the soup WITHOUT the noodles and add freshly cooked noodles when reheating.
Reheating: Warm on the stovetop over medium heat or microwave covered for 2-3 minutes, stirring halfway through.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely! Any short pasta works — rotini, penne, bowtie, or rigatoni are all great substitutes for broken lasagna noodles.
Can I make this in a slow cooker? Yes! Brown the beef and onion first, then add everything except the noodles and cheese to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
Can I make this ahead of time? Yes — make the soup base ahead and store separately from the noodles. Cook fresh noodles when ready to serve for the best texture.
Is this recipe gluten free? Not as written, but you can easily swap the lasagna noodles for your favorite gluten-free pasta!
Can I add vegetables? Definitely! Spinach, zucchini, or mushrooms are all delicious additions. Add them when you add the tomatoes.
More Easy Soup Recipes You’ll Love
If you loved this recipe, you’ll also love my Easy Crockpot Lasagna with Ravioli!
If you make this easy lasagna soup recipe, I’d love to hear what you think! Leave a comment below or tag me on Pinterest — it makes my day to see your creations!
Simple Lasagna Soup
Ingredients
- 1 Pound Lean Ground Beef
- 1 Cup Diced Yellow or White Onion
- 3 Minced Garlic Cloves
- 2 Cans (14.5 oz) diced tomatoes undrained
- 8 Ounce Tomato Sauce
- 1/4 Cup Tomato paste
- 32 Ounces Low Sodium Beef Broth
- 2 Tsp Italian Seasoning A mix of oregano, basil, thyme, and rosemary gives the soup classic lasagna flavor.
- 6 Uncooked Lasagna Noodles Broken into 1 1/2 inch pieces
- 1 Cup Ricotta Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Tsp Salt
Instructions
- Step 1: Cook the Meat and Onion In a large Dutch oven or heavy-bottomed pot, heat over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened (about 5-7 minutes). Stir occasionally to break up the meat. Add the minced garlic and cook for 30-60 seconds until fragrant. Drain any excess grease.
Step 2: Build the Soup Base
Stir in the diced tomatoes (with their juices), tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring to a boil, stirring occasionally to combine all the flavors.Step 3: Cook the Noodles
Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a gentle simmer and cook for about 10-12 minutes, stirring occasionally to Step 1: Brown the beefHeat your Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion and cook for 5-6 minutes, breaking the meat apart as it cooks, until no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.Step 2: Build the soup baseAdd the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Stir everything together and bring to a boil.Step 3: Cook the noodlesOnce boiling, add the broken lasagna noodles. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until noodles are tender.Step 4: Make the cheese toppingWhile the soup simmers, mix together the ricotta, Parmesan, and salt in a small bowl.Step 5: ServeLadle the soup into bowls and top each one with a generous dollop of the cheese mixture. Serve immediately and enjoy!
Notes
- Leftovers keep in the fridge for up to 4 days in an airtight container
- Reheat on the stovetop over medium heat, adding a splash of broth if it thickens up
- Freezes well for up to 3 months — freeze before adding the pasta
- Swap ground beef for Italian sausage for extra flavor
- Use any short pasta — rotini, penne, or bowtie all work great
- Don’t overcook the pasta — it will continue to soften in the hot soup