Lasagna Soup Recipe

Name: Easy Beef Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pound lean ground beef; 1 onion (diced); 4-5 garlic cloves (minced); 2 teaspoons dried basil; 2 teaspoons dried thyme; Kosher salt and pepper (to taste); 30 ounces marinara sauce (2 cans); 4 cups beef broth; 8 ounces lasagna noodles (uncooked and broken); 1 cup mozzarella cheese (shredded); 1/2 cup parmesan cheese (shaved)

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This Lasagna Soup Recipe has all the incredible flavor of classic lasagna in a comforting soup. It’s easy to make with very little prep work and is ready to serve in just about 30 minutes. It might even be better than the traditional version!

You may also love my creamy chicken enchilada soup or my easy chicken chili.

side shot of lasagna soup in a white bowl with spoon in it

Soups are my favorite things to make. It’s the one thing I like to make when i either don’t feel like cooking or when I don’t know what to make for dinner for the kids. I know one thing though is that all my kids love soup and get excited when I make soups like Lasagna Soup. The idea of having one of your favorite meals in a soup form is always to exciting for them and they are always so eager to eat it.

So quick & easy! This recipe for lasagna soup will blow your mind. You will be enjoying your favorite Comforting Italian dish but in a soup form. Yummy!

Lasagna Soup Summary

Easy to make: When you don’t have the patience or time to stand at the kitchen counter layering and layering, and then wait for the lasagna to bake, this soup is the way to go! It has all the same great flavors but is ready in about 30 minutes.
Incredibly tasty: It is a perfect way to warm up on a cold night! Not only is it absolutely delicious, but it’s cozy and comforting!
Great family dinner: Pair this with crusty bread or cheesy garlic bread for a complete meal. Even your picky kids will be asking for seconds!

Lasagna soup topped with cheese and served in a white bowl.

Ingredients needed

Seasoned beef, tomato sauce, noodles, and plenty of cheese come together for the most amazing meal! Here’s what you’ll need to make it below. Full measurements are going to be listed further down below in the recipe card.

Meat: Lean ground beef is seasoned with dried herbs and cooked until no longer pink. You can also use ground turkey or ground Italian sausage, depending on what you prefer. I personally don’t use sausage a lot in my recipes.
Onion + garlic: For a boost of savory flavor.
Seasonings: Dried basil, thyme, and salt & pepper season the meat as it cooks.
Marinara sauce: This is the base of the soup and gives it that classic tomato-y flavor we love. You may also use plain tomato sauce or diced tomatoes. You can check out my Homemade Marinara Sauce Recipe or you can always get store-bought marinara. Honestly, sometimes I can’t be bothered to make everything from scratch.
Beef broth: I recommend using a low-sodium beef broth because then you can control the sodium in the recipe. Feel free to use vegetable or chicken broth, instead, if that’s what you have on hand.
Lasagna noodles: You’ll need 8 ounces of uncooked lasagna noodles or sub with Mafalda or fusilli noodles.
Cheese: This is loaded with two different types of cheese – parmesan and mozzarella to add amazing flavor and creaminess. You can always use low-fat cheese for this recipe.
Garnish: For a pop of color and fresh flavor, top your soup with fresh basil or fresh parsley, and extra cheese.

How to make Lasagna soup

Making a rich, satisfying lasagna soup from scratch could not be easier! Here’s the simple method you can follow.

For printable instructions, reference the recipe card at the bottom of the post.

Cooking ground beef with onion and garlic.

Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Cook the beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the onion, garlic, basil, thyme, salt, and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.

Adding marinara sauce to ground beef in a large pot.

Step 2: Add the marinara sauce and allow the sauce to bubble for 6-8 minutes before adding the broth.

Step 3: As the soup simmers, stir in the lasagna noodles. Cook for 15 minutes, or until the pasta is cooked to al dente.

Step 4: Enjoy hot with shredded mozzarella and parmesan cheese.

Tips from my kitchen

There’s no set rule when making soup. You can always change things up and use what you have on hand or substitute the ingredients to suit your preference.

I usually use 90% lean ground beef. It has plenty of moisture but isn’t overly greasy. You can substitute other ground meats if you prefer.
This soup is best served immediately after it’s made, as the lasagna noodles will continue to absorb the liquid as it sits.
I recommend using freshly grated mozzarella and parmesan cheese for the best flavor and melting. Shredded cheese from a bag contains anti-caking agents and cellulose coating that doesn’t melt as well and can turn grainy.
To make this recipe gluten-free, simply use gluten-free lasagna noodles.
Serve with some garlic bread, grilled cheese, homemade dinner rolls, or crusty bread.

top view lasagna soup in a white round bowl

Frequently asked questions

What is lasagna soup made of?

Ingredients for Lasagna soup are almost the same ingredients you would find in a regular lasagna but with the addition of broth, it becomes a soup.

What are the 3 main components of lasagna?

The 3 main components of lasagna and this soup are the pasta, the cheese, and the sauce. Unless it’s a vegetarian recipe, it also usually calls for ground meat.

Can I make lasagna soup in a slow cooker?

Yes. You can make it in a Crockpot, simply brown the meat with onion, garlic, and herbs as directed, then transfer it to the crock pot with the marinara sauce and broth. Cook on low heat for 4-6 hours. Add the lasagna noodles during the last 30 minutes of cooking, and cook until the noodles have softened.

Storage and Reheating Recommendation

Storing leftovers: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up the extra broth and become overly mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
To freeze: Store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
To reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.

Lasagna soup topped with fresh parsley and mozzarella cheese.

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