The best Easy Lasagna Soup Recipe! This lasagna soup is cheesy, delicious and done in under an hour. A healthy dinner everyone will enjoy! This post is sponsored by our friends at ButcherBox.
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This easy lasagna soup comes together in under an hour and is the perfect cold weather food! It’s all the things you love about lasagna, with no fuss and no mess!
Cheesy, hearty, packed with noodles and tons of ground beef – this lasagna soup is a MUST try.
Why this is the Best Lasagna Soup
We love a good cozy soup recipe and this lasagne soup is no exception. Here’s why we think you’ll love it too!
- Easy to make: Like all of our recipes, this soup is so easy to make!
- Simple Ingredients: This soup is made with pantry staples that you probably already have in your fridge/pantry.
- Hearty & comforting: Pasta, ground beef, cheese… need we say more? This dish is the ultimate comfort food!
Lasagna Soup Ingredients
Here’s what you need to make lasagna soup:
- olive oil
- ButcherBox Ground Beef
- onion & garlic
- crushed tomatoes
- bay leaf, dried basil, dried parsley, dried oregano, black pepper, red pepper flakes
- beef broth & water
- reginetti pasta
- ricotta cheese & parmesan cheese for serving
You can find substitutions for all of these ingredients below in the green shaded box.
We used our favorite ButcherBox ground beef in this recipe. If you haven’t tried ButcherBox- we absolutely LOVE it!
ButcherBox is a meat delivery company that we love! They have organic free range chicken, grass fed grass finished ground beef, wild caught seafood, turkey, pork and more!
ButcherBox gets delivered right to your door completely frozen. It’s so convenient, and I’ve found it’s much more affordable than shopping at most stores right now (you can read more about price comparisons in my ButcherBox Reviews post!)
Right now when you try ButcherBox they’ll give you 1 14oz pork tenderloin, 2 lbs of ground turkey, and 4 top sirloin steaks for FREE in your first box.
How to Make Lasagna Soup
Making lasagna soup is so easy!
- In a large pot on the stove, brown ground beef. Add onion and garlic & sauté until translucent.
- Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- After the soup has cooked, add raw pasta. Stir together and bring to a boil. Cook uncovered until pasta is al dente.
- Once cooked, discard bay leaf. Top with parmesan cheese + ricotta. Enjoy!
Pro Tip:
You should slightly undercook the pasta. Once you remove the pot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking.
SUBSTITUTIONS FOR LASAGNE SOUP
Olive Oil: You can substitute avocado oil, butter, or ghee.
Ground Beef: We like 85/15 ground beef from ButcherBox. Feel free to use leaner ground beef depending on what you like. I haven’t tried making this with ground turkey or ground chicken but I think it would be delicious. Ground sausage would also be yummy! To make vegetarian you can use cooked lentils or a ground beef substitute. You’ll need to adjust your cooking time.
Crushed Tomatoes: Tomato puree or canned tomato sauce will work in place of crushed tomatoes. We don’t recommend using jarred pasta sauce for this recipe as it will be pretty salty!
Herbs: Feel free to substitute dried herbs with fresh herbs. You can use double the amount of fresh herbs vs dried herbs.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Pasta: We love this reginetti pasta, but you can also use broken lasagna noodles, broken mafalda pasta or farfalle pasta.
Cheese for serving: Ricotta, parmesan or mozzarella cheese will all work for a topping. Feel free to use dairy free cheese or skip the cheese to keep dairy free!
Lasagna Soup FAQ
Lasagna soup is made of a mix of ground beef, pasta, and a tomato broth. You can add in cheese or veggies if you’d like but you really only need a few ingredients!
Lasagna noodles can be used for so many things. You can break them up and put them in a soup., Break them up and toss with your favorite tomato sauce or pesto. Or you can make lasagna roll ups. Mix ricotta and herbs together, stuff, place in a glass baking dish, top with sauce and bake until cooked through!
Pro Tip
If you plan to enjoy this soup as leftovers, it’s best to cook the pasta separately. If you cook the pasta in the soup, the noodles will absorb the broth overnight and you’ll wind up with mushy pasta!
I always cook my pasta separately for soup to avoid soggy noodles!
How to Serve Cheesy Lasagna Soup
This cheesy lasagna soup is great on its own. It’s packed with protein, cozy pasta, and has the best tomato broth. Here are some ways we like to serve it:
- a big piece of bread or breadsticks
- lots of parmesan cheese on top
- Fresh basil and cracked black pepper also add a lot of flavor for toppings
- with a salad. We like this Apple Walnut Salad or Strawberry Goat Cheese Salad
How to Store Soup
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these molds for freezing code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
How to Reheat Lasagna Soup
This soup is delicious reheated. You can reheat the soup in the microwave for 1-2 minutes, or add it to a pot on the stove and reheat it until warmed through!
More Healthy Soup Recipes:
Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.
Easy Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ButcherBox Ground Beef
- 1/2 cup onion minced
- 2 tablespoons garlic minced- about 3 garlic cloves
- 28 oz crushed tomatoes low or no sodium
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional- omit if you don't like spice or add to taste at end
- 4 cups beef stock or beef broth low or no sodium
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles about 6 oz
- ¼ cup ricotta cheese optional, for serving
- ¼ cup parmesan cheese optional, for serving
Instructions
Stove Top Instructions
- In a large pot on the stove, heat olive oil. Add the ground beef to the oil and cook the ground beef for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent.
- Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- After the soup has cooked, add raw pasta. Stir together and bring to a boil. Cook uncovered until pasta is al dente, about 4-6 minutes (cook time will vary depending on the pasta shape you use, but cook about 3-4 minutes less than the recommended time)
- Important: you should slightly undercook the pasta. Once you remove the pot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking.
- Once cooked, discard bay leaf. Top with parmesan cheese + ricotta. Enjoy!
Instant Pot Instructions
- Important Note: This recipe is best when made on the stovetop. Cooking your pasta in the instant pot is finicky and can give you mushy pasta! We don’t recommend making this in the instant pot and it saves you no time vs stovetop method.
- Set your Instant Pot to Sauté for 15 minutes. Add olive oil to the pot and heat. Add ground beef and cook ground beef for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent.
- Make sure to scrape up any browned bits on the bottom of the instant pot to avoid a burn notice.
- Add tomato sauce, spices, stock and water to the pot. Stir well.
- Add pasta and press down into the water/broth but don’t push to the bottom of the pot (we don’t want the pasta to stick to the bottom!)
- Cover the pot and set to sealing, high pressure. Cook on high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the pot has finished cooking, do a quick release.
- Once cooked, discard bay leaf. Top with parmesan cheese + ricotta. Enjoy!
- Optional: You can cook your pasta on the side in a pot to avoid it being over cooked.
Crockpot Instructions
- Important Note: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the crockpot.
- In a large pot on the stove, heat olive oil. Add ground beef to the oil and cook ground beef for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent. Add to the crockpot base.
- Add tomato sauce, spices, stock and water to the crockpot base. Do not add pasta! Stir until combined. Set to high for 3-4 hours or low for 6-8 hours (low is recommended).
- The last hour of cooking, add your raw pasta to the crockpot. Stir to combine. Turn the crockpot to high. Cover and cook for the remaining hour. You can also cook your pasta in a separate pot and stir it in the soup to save time.
- Important Note: you should undercook the pasta. Once you remove the pot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking.
- Once cooked, discard bay leaf. Top with parmesan cheese + ricotta. Enjoy!
Sandra says
Thank you for sharing this recipe! I’ve been craving lasagna and haven’t made it in years. This is just the ticket for my busy day. Your instructions are simple, and most importantly, include what to do to avoid mushy over cooked pasta. I’ve done that and it ruins an otherwise excellent soup. I cook the pasta separately now and add it just before I serve the soup. I drizzle a little kiss of olive oil over my bowl of excellence because I just can’t help myself. 🥰
Suzanne says
Such a yummy and comforting thing to eat on a cold day! A couple of spoonfuls of the ricotta and it was creamy.
Melissa says
Made this tonight for dinner after seeing it on my instagram feed. Yum yum yum!!!!! It was so good and easy. Totally recommend. I also topped it with some mozz 🙂
Myra Hall says
So delicious and my family loved it. Much easier than making a full lasagna but just as satisfying!