This lasagna soup is ground beef and lasagna noodles simmered in a hearty tomato broth. Top your soup with ricotta, mozzarella and parmesan cheeses for that great lasagna flavor with way less work!
I happen to love lasagna, but let’s be real, it’s a lot of work! When I’m craving Italian comfort food in a hurry, I make chicken parmesan pasta, pizza stuffed shells or this easy and delicious lasagna soup.
Who doesn’t love lasagna? While I certainly enjoy eating it, making traditional lasagna is not always my favorite activity. There are so many steps, so much layering, and then you have to wait an hour for it to bake! This lasagna soup has all the same great flavors, but is ready in less than 30 minutes.
How do you make lasagna soup?
The base of this soup is ground beef, which is cooked with onions and garlic. After the meat has browned, crushed tomatoes, beef broth, tomato sauce and seasonings go into the pot. The final addition is broken lasagna noodles. Let everything simmer, then top with plenty of cheese and serve!
Tips for lasagna soup
- I use 90% lean ground beef. It has plenty of flavor, but won’t make your soup greasy. You can substitute ground turkey if you prefer.
- This soup is best served immediately after it’s made, as the lasagna noodles will continue to absorb the broth as the soup sits.
- Serve your soup with a dollop of ricotta cheese, shredded mozzarella cheese and grated parmesan cheese.
- I think this soup tastes best with lasagna noodles, but any short pasta shape will also work just fine.
- This soup is really a complete meal in one pot, but sometimes I add some bread on the side such as homemade garlic knots.
Slow cooker lasagna soup
You can easily adapt this recipe to make it slow cooker friendly, simply brown the meat as directed, then place it in a crock pot with the broth, tomatoes, tomato sauce and seasonings. Cook on low heat for 4-6 hours. Add the lasagna noodles during the last 30 minutes of the cook time, then cook until the noodles have softened.
Lasagna Soup Variations
This is a basic recipe for lasagna soup, but there are so many different ways to customize the soup to your liking. Here are some of my favorite flavor variations.
- Sausage: Substitute 1/2 of the ground beef for mild or hot Italian sausage.
- Vegetarian: Omit the meat, and instead use diced zucchini, mushrooms and carrots. Use vegetable broth instead of beef broth.
- Extra Cheesy: Stir in 1/2 cup of parmesan cheese and 1/2 cup of mozzarella cheese into the soup before serving.
- Spicy: Add crushed red pepper flakes to taste plus a dash of hot sauce.
This soup is the perfect way to warm up on a cold night, and you won’t even believe how easy it is to make! My kids request this soup almost every week, and I’m always happy to oblige.
More amazing soup recipes
- 2 teaspoons olive oil
- 1/2 cup onion finely chopped
- 1 pound ground beef I use 90% lean
- 2 teaspoons minced garlic
- salt and pepper to taste
- 28 ounce can crushed tomatoes do not drain
- 4 cups beef broth
- 8 ounce can tomato sauce
- 1 1/2 teaspoons Italian seasoning
- 8 lasagna noodles broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parsley or basil leaves chopped
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes.
- Add the ground beef and cook for 5-6 minutes or until beef is browned, breaking up the meat with a spatula. Add the garlic and cook for 30 seconds.
- Season the beef mixture with salt and pepper to taste.
- Add the crushed tomatoes, beef broth, tomato sauce and Italian seasoning to the pot. Bring to a simmer.
- Add the lasagna noodles and cook for 10-12 minutes or until noodles have softened. If the soup is too thick, you can add some water or addition broth to thin it out.
- Taste the soup and season with salt and pepper as needed.
- Divide the soup between 6 bowls. Top each bowl with a tablespoon each of ricotta, parmesan and mozzarella cheeses.
- Add the chopped parsley or basil to the bowls of soup, then serve.