Hearty Lasagna Soup Recipe for Cozy Weeknight Dinners

This easy Lasagna Soup is a comforting, flavorful one-pot meal for busy days. Ground beef and oven-ready lasagna noodles simmer in a tomato-based broth, then each bowl is finished with ricotta and Parmesan cheese.

For other simple Italian-style dishes, try favorites like Creamy Tuscan Shrimp and Eggplant Lasagna.

LASAGNA SOUP

One-pot meals deliver big flavor with minimal prep and cleanup. This One Pot Lasagna Soup captures the tastes of traditional lasagna without layering and baking. Everything cooks in a single Dutch oven, so the ingredients meld into a rich, hearty soup your family will request again and again.

How to make Lasagna Soup?

• Sauté garlic and onions in olive oil and butter, then add Italian seasoning and cook briefly to release the aromas.
• Brown the ground beef or Italian sausage until fully cooked.
• Stir in crushed and diced tomatoes, stock and seasonings. Break oven-ready lasagna noodles into pieces, add them to the pot, and simmer until tender.
• Serve topped with grated Parmesan, dollops of ricotta and chopped fresh parsley.

Lasagna Soup Ingredients (your shopping list):

• olive oil
• butter
• ground beef or Italian sausage
• onion
• garlic
• Italian seasoning
• salt and black pepper
• bay leaf
• crushed red pepper flakes
• oven-ready lasagna noodles (broken into pieces)
• 1 can diced tomatoes (14.5 oz)
• 1 large can crushed tomatoes (about 30 oz)
• vegetable or chicken stock
• ricotta cheese
• Parmesan cheese
• fresh Italian parsley (for garnish)

Can I Freeze Lasagna Soup?

Yes. Assemble and freeze all components except the noodles in a freezer-safe container for up to 3 months. Cooked soup keeps in the refrigerator for up to 4 days. Add ricotta and grated Parmesan just before serving for best texture and flavor.

Can I make this soup in my slow cooker?

Yes. Combine the ingredients (except fragile cheeses) in a crockpot and cook on low for about 3 hours. Add the noodles toward the end so they don’t overcook, or use pre-cooked pasta.

Can I make this soup in my Instant Pot?

Yes. Add an extra ½ cup of stock to account for pressure cooking. Cook on high pressure for 6 minutes, allow a 2-minute natural release, then quick-release the remaining pressure. Stir and add cheeses before serving.

Lasagna Soup Variations:

• Vegetarian: Replace meat with cooked lentils or great Northern beans for protein.
• Gluten-free: Use your favorite gluten-free pasta and follow its package cooking time.
• Low-carb: Skip the noodles and add wide strips of zucchini or other low-carb vegetables.

More Delicious Soup recipes:

• Roasted Tomato Soup
• 20-Minute Tomato Tortellini Soup
• 20-Minute Enchilada Soup
• Creamy Carrot Soup
• Lentil Soup

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Lasagna Soup

Author:
Anna

This Lasagna Soup is an easy and flavorful comfort food idea for busy days. Ground beef and noodles are cooked together in a tomato-based soup, then topped with ricotta and Parmesan cheese.

5 from 6 votes

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Prep Time
10 mins

Cook Time
25 mins

Total Time
35 mins

Course
Main Course

Cuisine
American, Italian

Servings
5 people

Calories
558 kcal

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 lb ground beef
• 1 medium yellow onion
• 3 garlic cloves minced
• 1 14.5 oz can diced tomatoes
• 30 oz. crushed tomatoes
• 4 cups low-sodium vegetable or chicken stock
• 1.5 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 1 bay leaf
• 7 uncooked lasagna noodles oven-ready style, broken into pieces
• fresh Italian parsley chopped, for garnish
• ricotta cheese
• Parmesan cheese

Instructions

• In a large Dutch oven, heat olive oil and butter. Add minced garlic and diced onion and sauté for about 2 minutes until the onion is nearly translucent. Stir in Italian seasoning and crushed red pepper and cook 1 minute until fragrant.
• Add the ground beef and cook, stirring, until browned and cooked through.
• Stir in crushed tomatoes, diced tomatoes, stock, salt, pepper, bay leaf and the broken lasagna noodles. Make sure the noodles are separated and submerged in the liquid.
• Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until the noodles are tender (about 10–12 minutes, depending on the noodle).
• Ladle into bowls and garnish with chopped parsley, grated Parmesan and spoonfuls of ricotta. Serve hot.

Notes

Oven-ready lasagna noodles work well here because they cook quickly and break apart easily in the soup. Regular lasagna noodles can be used but may require a longer cooking time.

Nutrition

Calories: 558kcal
|
Carbohydrates: 50g
|
Protein: 28g
|
Fat: 28g

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This post was originally published on December 18th, 2017 and updated on June 7th, 2019.