Lasagna Soup
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Lasagna soup is all the amazing flavors of classic lasagna in a bowl, and the best part is it’s on the table in less than 30 minutes!
This lasagna soup recipe is definitely a go-to weeknight meal in our house. Serve it with some crusty beer bread, or quick yeast dinner rolls. And don’t forget some no-bake peanut butter lasagna for dessert!
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Lasagna Soup
Lasagna Soup
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Why you’ll love this recipe!
📌 Three easy methods to make it.
📌 Simple to adjust to your family’s tastes.
📌 A great way to use up produce and leftovers!
Lasagna Soup Ingredients
- Spaghetti sauce – Go for your favorite jar of sauce or try it with our slow cooker spaghetti sauce or blender spaghetti sauce.
- Diced tomatoes – Canned, not drained.
- Bouillon – My preference is chicken, but beef or vegetable also works.
- Garlic – Minced.
- Onion – Diced.
- Ground beef – Browned. This is also fantastic with ground sausage, ground chicken, or ground turkey. You can even just toss in a bag of frozen meatballs!
- Lasagna noodles – Broken into bite sides pieces.
- Mozzarella cheese – Shredded.
- Ricotta cheese – I prefer a full fat, but any will work.
- Garnish – Fresh basil, parmesan cheese.
How do you make lasagna soup? (Step-by-step)
⭐ First, in large pot bring water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to a light boil.
⭐ Next, add ground beef and lasagna noodles. Cover and cook (stirring occasionally), until noodles are al dente.
⭐ Then, stir in mozzarella and ricotta immediately before serving.
⭐ Finally, garnish as desired and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make lasagna soup ahead of time?
You can prepare this ahead of time, but just be aware the noodles will continue to absorb liquid, so you will want to add water when reheating. Alternatively, you can cook and store the noodles separately and add right before serving.
Can you make lasagna soup in the instant pot?
Absolutely! We have included detailed directions for both stove top and instant pot in the printable recipe card at the bottom of this article.
Do you need special noodles for lasagna soup?
Lasagna noodles are definitely the classic choice for lasagna soup. You don’t need quick boil noodles (regular will work just fine!), and honestly, you can use whatever shape pasta you have on hand.
If you use a different shape or size noodle you’ll want to pay attention to cook time as some will cook faster than others.
Can I use cottage cheese instead of ricotta?
I won’t tell my Italian grandmother that you even asked this question! But honestly, yes. While ricotta will definitely give you the most authentic lasagna flavor, cottage cheese will absolutely work in a pinch.
Leftovers and storage
How long does lasagna soup last?
The soup will last for 3 – 4 days in the refrigerator. Make sure to store it in a covered container, preferably air tight. It will last up to several months if frozen.
Can you freeze lasagna soup?
This can definitely be frozen. For best results (if making ahead) freeze without the pasta, then add cooked noodles before serving. If you’re freezing leftovers, then just know that the pasta will continue to absorb liquid and you will want to add additional water or broth when reheating.
To freeze, allow the soup to cool completely, then store in an airtight/freezer safe container for up to 6 months. Thaw overnight in the refrigerator.
What’s the best way to reheat?
I like to reheat this on the stovetop over medium heat. Add additional liquid as needed to reach your desired consistency.
You can also reheat in the microwave on full power in 60 second increments, stirring inbetween.
What to eat with lasagna soup (serving suggestions)
Lasagna soup goes great with a hearty spinach salad and garlic knots or crusty French bread. If you’re serving it as a side, try grilled pork chops or spatchcock chicken as a main!
Variations (tips and tricks)
🥒 Bulk it up by adding veggies like bell peppers, mushroom, eggplant, or zucchini.
🔥 Make it hot with spicy Italian sausage instead of ground beef.
💡 Lighten it up with ground chicken or turkey breast and low-fat cheese.
⚡ Make it quick by tossing in a bag of frozen meatballs instead of browning the beef.
More delicious Italian recipes
- Sausage and pepper stuffed shells
- Easy baked spaghetti
- One pot pasta recipe
- Pepperoni French bread pizza
- Caprese appetizer skewers
- See all of our recipes inspired by Italy!
Other soups to enjoy
- Stuffed pepper soup recipe
- Vegetable beef soup
- Classic potato soup recipe
- Pumpkin curry soup
- Easy tortellini soup
- Creamy wild rice soup
- See all our easy soup recipes!
More delicious lasagna recipes
Tools we love
- Enameled dutch oven – I love that this can go from stove top to oven. And 6 quarts is the perfect size!
- Large soup ladle – No dinky soup ladles allowed in our house!
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How to Make Lasagna Soup
Lasagna Soup
Ingredients
- 1 jar spaghetti sauce 24 ounces
- 4 cups water
- 1 can petite diced tomatoes 15 ounces (not drained)
- 4 cubes chicken bouillon or 4 teaspoons paste
- 1 tablespoon minced garlic
- ½ cup diced onion
- 1 pound browned ground beef
- 1 pound lasagna noodles broken into pieces
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
Instructions
STOVE TOP DIRECTIONS
- In large pot bring water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to a light boil.
- Add ground beef and lasagna noodles. Cover and cook about 20 minutes (stirring occasionally), until noodles are al dente.
- Stir in mozzarella and ricotta immediately before serving.
- Garnish with fresh basil and parmesan cheese, if desired.
INSTANT POT DIRECTIONS
- Add water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to the instant pot inner liner. Stir well.
- (Note: you can use the sauté feature to brown your ground beef first, but make sure you have scraped all cooked bits off the bottom of the liner before continuing otherwise you may get a burn notice.)
- Add ground beef and lasagna noodles. Cover and set to sealing, then cook on manual (high pressure) for 9 minutes. Carefully quick release, pausing the release if it begins to sputter.
- Stir in mozzarella and ricotta immediately before serving.
- Garnish with fresh basil and parmesan cheese, if desired.
SLOW COOKER DIRECTIONS
- Add water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to the slow cooker. Stir well.
- Add ground beef. Cover and set to high for 2 - 3 hours or low for 4 - 6 hours. About 30 minutes before you're ready to serve, use a spatula to break up the cooked ground beef and stir in the broken lasagna noodles. Cover and cook on high until noodles are al dente. (Note: you can brown your ground beef first on the stove top if desired.)
- Stir in mozzarella and ricotta immediately before serving. Top with your favorite garnishes like parmesan cheese and fresh basil.
Video
Notes
- This is the perfect recipe if you don’t feel like defrosting meat - dump it in frozen and let the hot soup thaw it!
- Don’t have any ground beef? Try a bag of meatballs!
- Want to add some more bulk? How about diced peppers, mushrooms, or zucchini.
Nutrition
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Love lasagna inspired recipes? Try this one pot lasagna or Mexican lasagna next!
Lasagna Soup
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I love lasagna as soup!! I love even better that it’s quicker! All the same delicious flavors!
Lasagna and soup? Two of my favorite things combined, so awesome! I am so making this!
Even my picky youngest child loved this! Definitely making it again!
If I don’t have bouillon cubes could I use chicken broth instead of the water and bouillon?
absolutely
Fantastic, no other words needed; enjoy!
Very yummy! I used San Marzano tomatoes and crushed them by hand. Definitely go for the better tomato in all your recipes!
Does this recipe re heat well? I was thinking of making it before work, to serve for dinner?
I would worry that the noodles will soak up all of the liquid. You might end up with regular lasagna. 😉
This is SOO good! It’s like eating lasagne in a bowl, it’s not even soupy. It’s like having real lasagne in 20 minutes lol. I used this as a great base recipe, but added all the spices you would normally use in lasagne- I added salt & pepper, a sprinkle of onion powder, a small palm full (?2Tbsp) of dried Italian seasoning, 2 bay leaves and a sprinkle of sugar to take away some of the acidity from the store bought sauce. Topped with a little Parmesan. This will be something I make many times! Thanks for this yummy and super easy recipe! It’s the bomb…lasagne without all the work 😉
Do you mix the lasagna noodles in (cover with the sauce) or lay the noodles on top and then cook?
So I made this and it tasted good but it wasn’t quite soupy. Do you have any suggestions?
Hi Veronica – You can try more broth or less noodles if it’s not soupy enough for your tastes. Hope that helps! 🙂
How much broth would I use instead of the cubes?
Replace the amount of water with broth
Are the tomatoes absolutely necessary? Like does the juice from them make a difference?
I was very disappointed in this recipe. I was looking forward to a nice pot of soup and what I have is a pot of over glorified goulash. There is nothing soup-like about it. My advice to anyone making it is to add some spices to step up the flavor and only use 8 oz of lasagna noodles instead of a whole pound. Money wasted in my opinion.
Hi Dee – I’m sorry to hear you didn’t enjoy the recipe. It’s a very popular recipe and one I get a lot of positive feedback on (including from my own family), so I’m sad to hear you didn’t have that experience. It is definitely a thick/full soup and if you prefer something more brothy then halving the pasta is a good idea. Depth of flavor will also depend a lot on the type/quality of spaghetti sauce you use. Thank you for the feedback. 🙂
Could you do this in the crock pot?
I don’t see why not 🙂
I haven’t tried this recipe yet, but I would substitute mafalda pasta for the broken lasagna noodles. Mafalda looks like tiny lasagna noodles.
Does this freeze well?