Best Lasagna Soup Recipe
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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.
Easy Lasagna Soup everyone is sure to love
When you’re craving the cheesy, cozy goodness of lasagna but don’t feel like getting involved with all the steps – this lasagna soup is for you! Done in under an hour and made in one pot – this is the perfect cold weather food!
It’s all the things you love about lasagna, with no fuss and no mess (you may also like our One Pot Lasagna)!
With nothing but 5 star reviews, this cheesy lasagna soup is a MUST try.
Why this is the Best Lasagna Soup Recipe
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 Recipe 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!)
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Right now when you try ButcherBox they’ll give you free ground beef and $10 off!
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 tomatoes, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- 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.
Lasagna Soup Recipe Easy substitutions
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!
Easy Lasagna Soup 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 the Best Lasagna Soup Recipe
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 Lasagna 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!
How to reheat this Lasagna Soup Recipe
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!
Easy Lasagna Soup Recipe FAQs
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!
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 Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb ButcherBox Ground Beef
- ½ cup minced onion
- 2 tablespoons minced garlic about 6 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
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional- omit if you don't like spice or add to taste at end
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles about 5 oz
For serving:
- ¼ cup ricotta cheese optional, for serving
- ¼ cup grated Parmesan cheese optional, for serving
Instructions
Stove Top Instructions
- In a large pot on the stove, heat olive oil for 3 minutes over medium high heat. Add the ground beef to the hot oil and cook the ground beef for 10 minutes until browned.
- Once the beef has browned, add onion and garlic to the pot. Sauté for an additional 2-3 minutes until onions and garlic are translucent.
- Add tomatoes, spices, broth and water to the pot. Stir together, cover the pot and turn the heat up to bring to a boil. Stir every few minutes to prevent it from sticking.
- Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook the soup uncovered for half the amount of time the pasta box recommends, stirring occasionally.
- 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.
- After the pasta has cooked for half the recommended cook time. Remove the soup from the heat. Let the soup sit uncovered for 5 minutes, the pasta will continue to cook.
- Once pasta has cooked, discard bay leaf. Add soup to bowls and 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 13 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 2-3 minutes until onions/garlic are translucent.
- Important: Make sure to scrape up any browned bits on the bottom of the instant pot to avoid a burn notice.
- Add tomatoes, spices, broth 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 instant pot and set to Sealing, High Pressure. Cook on high pressure for 2 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 2-3 minutes until onions/garlic are translucent. Add to the crockpot base.
- Add tomatoes, 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!
Video
The serving size is 2 cups?
Yes it is.
Loved all the flavors! So good with ricotta and sprinkled parm. Highly recommend! Easy dinner for the family!
This soup is so watery. I had to boil extra noodles to add in just to help soak up some extra liquid and it was still so watery. The extra 2 cups of water is unnecessary. I also added in a bunch of Parmesan cheese for more flavor directly into the soup. I added extra spices/seasonings to help the flavor as well. It tasted good, just way too much liquid.
I’m sorry you felt this way but I would highly encourage people reading this to not skip the extra water. It’s a soup, not a stew. 🙂
Made this tonight and it was so delicious! My husband also loved it! Will definitely make again.
So glad you enjoyed it!
So cozy, warm and filling on cold days! Will make again ( and again)!
Definitely 5 stars!
I’ve made the recipe twice in 6 weeks. Much quicker to make than lasagna and both my husband and I enjoyed it. I followed the recipe exactly the first time, which was very good. The second time I made it, I sautéed mushrooms with the onions, and added a bag of frozen spinach at the end. The recipe did not need to be tweaked, I just am always trying to get more vegetables into our diet. Thank you for a delicious recipe.
I’m so glad you liked it, Pati!
10/10 in this house! It was so easy and delicious. My 10 month old even loved it!
So happy to hear that!
Made this for dinner tonight. Everyone enjoyed it! Quick and easy and good flavor.
We will make again!
So happy you enjoyed it!
I agree with the lack of flavour as well. I think the 2 cups of water are unnecessary and there where the flavor gets reduce. But if instead you just add the broth, some salt and more species .
Sorry you felt that way, Gaby! Did you make any substitutions to the recipe? Because those can alter the flavor!
Yes, I agree with the post that discusses the lack of flavor. I like the concept but it definitely missed the mark for us. Maybe sone tomato paste? Not sure.
Everyone has different preferences. Someone below you just made this and said they loved it. Sorry you felt it had a lack of flavor. Did you make any substitutions? something as simple as changing ground beef for ground turkey could alter the flavor!
I agree, I was surprised I didn’t like it because it looked and sounded good but it definitely missed the mark for me. My husband hated it. I didn’t like it but am now eating it for lunches to get rid of it. On reheating, it is no longer soup but more like a deconstructed lasagna. I did not make any substitutions, I never do on my first attempt at a new recipe. Oh well. I’ll delete this pin and try something else. Glad other people liked it, just wasn’t our thing.
Any soup with pasta in it will thicken as the days go on/it sits in the fridge. Pasta absorbs liquid/broth resulting in a thicker soup. There’s a note right in the blog post: 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. I’m sorry you didn’t like it. Doesn’t seem like anything I suggest will change your mind 🙂
I’m curious what you suggested that would have changed my mind. All you mentioned was about the reheating process and the lack of “soup” texture upon reheating. My original post was about a lack of flavor and you asked if I had changed anything in the recipe and I responded I did not adjust the recipe on first making it. You did not “suggest” anything different otherwise. I didn’t like the lack of flavor. Maybe tomato paste would help. Don’t know but not flavorful otherwise…
I don’t really know what to suggest to you. I think this recipe has a lot of flavor, as do some of the other people in the comments who have left it 5 stars. You said you don’t like the flavor, and also didn’t like the consistency of the soup because the pasta absorbed the broth. If you want to try adding tomato paste, feel free. Maybe add more spices? Honestly, I don’t know what you should do because I think this recipe has flavor as is, and I think no matter what you do you won’t like it because you said you don’t like the texture and nothing you add to it is going to change the texture. Maybe find another recipe if you’re not a fan of this one!
Loved this recipe!! So easy and yummy got a cozy fall day, it was so filling and satiating ☺️ even my Dad who hated soup because it’s ’girl food’ loved it!!🫶🏻I added some cayenne to spice it up too😊
So glad you liked it!
It was fantastic! So yummy! Had lots leftover and it heated up amazing too! Definitely recommend it, especially if you have a big family.
I’m so glad you liked it, Sydney! Thank you!
It’s a little on the bland side, but it’s not bad! It could use a couple tweaks for those who are big flavor profile people but altogether it’s good for a quick easy. Don’t want to cook recipe.
Sorry you felt that way. What would you have changed? No one else has mentioned it was lacking it in flavor so I’m curious how you would’ve changed it.
Wonderful soup!!! So easy to make too. Thank you for a new FAVORITE recipe. 🙂
So glad you liked it, Nicole!
Everyone in the family loved this one! Very easy & yummy 😋
Delicious!!! Super easy to convert to the crockpot!
We used lasagna broken pieces. I have never seen reginetti. We have made a similar recipe a long time ago with sausage. This one was easier. I will definitely make this again.
Super easy, and best of all, mostly pantry staples! We are vegetarian, so added frozen beef less crumbles a few minutes before adding the pasta. Worked great.
This recipe is a go to in our house . It’s the best way to have lasagna when you don’t have the time to actually make one and with the clean ingredients , you feel less guilty . My toddler loves this soup too!
So delicious. Make for pot luck everyone loves it.
Can i add Italian sausage to it as well, and not change anything else to have more meat/protein?
Sure! You can definitely add more meat!
So delicious and my family loved it. Much easier than making a full lasagna but just as satisfying!
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 🙂
Such a yummy and comforting thing to eat on a cold day! A couple of spoonfuls of the ricotta and it was creamy.
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. 🥰