Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground beef; 1 onion (diced); 3 cloves garlic (minced); 1 28 ounce can crushed tomatoes; 6 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/4 teaspoon black pepper; 8 ounces lasagna noodles (broken into pieces); 1 cup ricotta cheese; 1 egg; 1 cup shredded mozzarella cheese (divided); 3/4 cup grated Parmesan cheese (divided)

Lasagna soup recipe is the perfect cold-weather meal. Ground beef, noodles, and a creamy three-cheese mixture cook together in one pot. It has all the flavor of classic lasagna and is ready in about 45 minutes for around $2.51 per serving.

The finished lasagna soup recipe in a pot, with pieces of pasta peeking through the broth, topped with shredded cheese and parsley, with fresh tomatoes and slices of bread around it.

After creating more than 150 soup recipes over 14 years, Lasagna Soup is still one of my family’s favorites. It has all the comfort of classic lasagna in one pot and is exactly the kind of recipe that earns a permanent spot in the rotation.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

Budget Friendly — $15.07 total for a hearty pot
All the flavors of classic lasagna in one pot without the layering work
One pot easy cleanup
Perfect for feeding a crowd
Easy to customize – swap the meat, change the pasta, or sneak in extra veggies

I made this soup last week for my family. I doubled the recipe because I have a house full of boys. I made a switch from Ricotta to Cottage Cheese because that’s what I had on hand. I did increase the oregano and garlic to taste (approx 2 Tbsp oregano, and 1 Tbsp garlic,) It was a HIT! Had plenty of leftovers. It was even better the next day after all the seasonings got to develop. The pasta did soak up a lot of the juice overnight. This is definitely on my rotation!

-Christy

More Reviews

This soup recipe cooks in about 30 minutes for a soup everyone will love. If you have made White Lasagna Soup, Instant Pot Lasagna Soup or this Gluten Free Crock Pot Lasagna Soup then you going to love this Lasagna Soup Recipe.

Ingredients

Here’s what goes into this soup and why each ingredient matters. Scroll down to the recipe card for the full measurements.

Ground Beef – We use lean ground beef for a hearty, classic lasagna flavor without a greasy broth. For an even richer, more “restaurant” taste, swap half the beef for Italian sausage (see the variations below).
Onion – Dice the onion with a vegetable chopper so the pieces cook evenly. You can prep these ahead — here’s how to freeze chopped onions.
Garlic – Fresh minced garlic gives the best flavor. Here’s how to mince garlic cloves quickly.
Crushed Tomatoes – These form the rich, thick tomato base of the soup. Diced tomatoes or marinara will also work in a pinch.
Beef Broth – The main cooking liquid. Low-sodium chicken broth or even water will work if that’s what you have on hand.
Dried Oregano and Rosemary – Classic Italian herbs that give the soup its lasagna aroma. Italian seasoning is an easy 1-for-1 substitute.
Lasagna Noodles – Broken into bite-sized pieces so every spoonful has that ruffled-edge lasagna texture. See the pasta section below for the best options.
Ricotta Cheese – The heart of that creamy lasagna topping.
Egg – Helps bind the ricotta mixture so it holds together and adds a silky texture (it’s optional — see the FAQ).
Mozzarella and Parmesan Cheese – Melty mozzarella and salty, nutty Parmesan finish the soup just like a baked lasagna.

Best Pasta for Lasagna Soup

Lasagna noodles broken into pieces are the classic choice and what this recipe uses — they give you that authentic lasagna experience in every bite. Here is what you need to know about noodle options:

Lasagna noodles — break into roughly 2-inch pieces before adding to the pot. They give the soup that classic wide flat noodle texture that makes it feel most like actual lasagna. Regular or oven-ready both work — add oven-ready noodles 2–3 minutes later since they cook faster.
Rotini or penne — great substitutes if you do not have lasagna noodles on hand. Both hold up well in the broth and catch the ricotta mixture beautifully.
Bowtie or rigatoni — another great option with good texture that stays firm without getting mushy.

The most important tip — do not overcook. Add the noodles in the last 8–10 minutes only and pull them when they are just al dente. They will continue to soften in the hot broth after you remove from heat.

Planning for leftovers? Cook the noodles separately and add to individual bowls when serving — noodles stored in the broth overnight absorb all the liquid and become mushy. This one step makes leftover lasagna soup just as good as fresh.

What is Lasagna Soup?

Lasagna Soup is a deconstructed version of classic lasagna made in one pot. Ground beef, tomatoes, herbs, and noodles simmer together in a rich broth. A creamy ricotta mixture is added at the end for all the flavor of lasagna without the layering or baking.

How to Make Lasagna Soup

A delicious lasagna base is created as raw ground beef sizzles in a beige pot on a marble countertop, stirred gently with a wooden spatula. Fresh tomatoes and parsley wait nearby, ready to enhance this savory dish.

Step 1 – In a large Dutch oven, brown the ground beef over medium heat. Drain any excess fat.

A white pot on a marble surface holds cooked ground beef layered with chopped onions and minced garlic, reminiscent of a savory lasagna. A wooden spoon rests within the rich mixture. Nearby, fresh tomatoes and parsley await to enhance the dish's vibrant flavors.

Step 2 – Add the diced onion and minced garlic to the pot. Cook for about 5 minutes until the onion is softened.

A pot of savory soup with diced tomatoes and herbs sits alongside a wooden spoon on a marble surface, reminiscent of lasagna flavors. Fresh tomatoes and parsley add vibrant color in the background.

Step 3 – Stir in the crushed tomatoes, beef broth, dried oregano, dried rosemary, salt, and pepper. Bring the mixture to a boil.

A white pot on a marble counter holds a delicious lasagna soup, with chunks of orange cheese and a wooden spoon. Fresh tomatoes and herbs are artfully arranged beside the pot, inviting you to try this comforting recipe.

Step 4 – Add the broken bite-sized pieces lasagna noodles and reduce the heat to a simmer. Cook for 8-10 minutes, or until the noodles are tender.

A clear glass bowl filled with shredded cheese, essential for a savory lasagna soup, with a blue spatula resting inside. The bowl is placed on a white marble surface.

Step 5 – In a small bowl, mix the ricotta cheese, egg, ¼ cup of Parmesan cheese, and ½ cup of the shredded mozzarella cheese. Set aside.

A close-up of a hearty lasagna soup in a pot, with a ladle scooping a portion. This comforting recipe is rich and creamy, featuring visible pasta, ground meat, and tomatoes. Fresh greens and extra tomatoes add a burst of color in the background.

Step 6 – Once the noodles are cooked, stir the cheese mixture into the soup. Cook for an additional 2-3 minutes, until the mixture is heated through and fully incorporated. Ladle the soup into bowls and top each serving with the remaining shredded mozzarella, Parmesan cheese and a dollop of ricotta cheese.. Enjoy!

A bowl of creamy tomato lasagna soup with shredded cheese and parsley on top. A spoon lifts a portion, revealing its rich texture. Fresh tomatoes are visible in the background, inviting you to savor every bite.

Slow Cooker Lasagna Soup

Want to make this hands-off? Brown the ground beef, onion, and garlic on the stovetop first, then transfer everything to your slow cooker along with the crushed tomatoes, broth, and seasonings. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

About 20-30 minutes before serving, stir in the broken noodles and cook until tender, then finish with the cheese mixture. For a more detail recipe, see Crock pot Lasagna Soup Recipe

Instant Pot Lasagna Soup

For a pressure cooker version, use the Sauté setting to brown the beef, onion, and garlic. Press Cancel, then add the crushed tomatoes, broth, seasonings, and noodles.

Secure the lid, set the valve to Sealing, and cook on HIGH pressure for 3-4 minutes. Do a quick release, stir in the cheese mixture, and serve. (Love your Instant Pot? Try our Instant Pot Lasagna Soup too.)

Tips for Success

Drain the beef thoroughly. Excess grease pooling in the broth makes the soup heavy and greasy — drain completely before adding the onion and garlic
Season the broth before adding noodles. Taste the broth after adding the tomatoes and spices and adjust salt before the noodles go in — noodles absorb seasoning as they cook so the broth needs to taste slightly saltier than you want the finished soup
Never add the ricotta mixture over high heat. Reduce to a low simmer before stirring in the cheese mixture — high heat causes the ricotta to curdle and separate instead of melting smoothly into the broth
Cook noodles separately for meal prep. If you are making a big batch for leftovers cook the noodles in a separate pot and store separately. Add to individual bowls when reheating so they never get mushy
Use freshly grated Parmesan. Pre-grated Parmesan has anti-caking agents that prevent it from melting smoothly into the soup — freshly grated gives you a creamier richer result

Variation Ideas

Change Pasta – Feel free to use other type of pasta such as bow-tie pasta or penne pasta.
Meat Variation – You can make this lasagna soup with ground turkey instead of ground beef. We have even made it with half Italian Sausage and half Ground Beef.
Heavy Cream – If you prefer a creamy texture, add in heavy cream. This also helps to thicken the consistency as well.
Tomatoes – If you are do not have crushed tomatoes, add in diced tomatoes, marinara sauce and tomato paste.
Seasoning – Substitute the dried seasoning with Italian Seasoning for an easy substitute. We have even added in ½ tsp of fresh parsley, fresh basil, and red pepper flakes for a spicy flavor.
Veggies – This is a great soup to sneak in vegetables. We like to add in a cup of chopped bell peppers and fresh spinach towards the end of cooking time for amazing taste.

A bowl of creamy tomato soup reminiscent of lasagna, topped with grated cheese and herbs. Fresh tomatoes and parsley sit beside rustic bread. A checkered napkin and a silver spoon complete this inviting scene.

What To Serve With Lasagna Soup

This lasagna soup is perfect served as a complete meal. But adding these side dishes make this dish even better.

How to Store and Freeze

To store: Keep leftover lasagna soup in an airtight container in the refrigerator for up to 5-6 days.

To freeze: For the best texture, freeze the soup without the noodles and cheese. Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, reheat on the stovetop, and add freshly cooked noodles and the cheese mixture before serving.

To reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water since the noodles will have absorbed some of the liquid.

Frequently Asked Questions

Can I make lasagna soup ahead of time?

Yes! For the best texture, prepare the soup base without the noodles and store it in the fridge. When you’re ready to serve, bring it back to a boil, add the noodles to cook, then stir in the cheese.

Do I cook the lasagna noodles in the soup?

Yes. Once the broth comes to a boil, add the broken noodles right to the pot and cook about 8-10 minutes until tender. If you prefer, cook them separately and add them to each bowl so they don’t get mushy in leftovers.

Can I use no-boil (oven-ready) lasagna noodles?

Yes — they’ll cook faster, so add them a little later and watch closely, cooking just until tender.

Is the egg necessary?

No, the egg is optional. It helps bind the ricotta mixture and gives it a silkier texture, but you can leave it out and the soup will still be delicious.

How do I keep the noodles from getting mushy?

Use a sturdier pasta like bowtie or penne, or cook the noodles separately and add them to individual bowls at serving time.