If you love the flavors of traditional lasagna but want a quicker, cozier version, this Lasagna Soup is going to be your new favorite! It combines the rich, hearty elements of lasagna—like ground beef, tomatoes, and Italian seasoning—into a comforting, easy-to-make soup. Topped with creamy ricotta, melty mozzarella, and fresh Parmesan cheese, each bowl is like a warm hug.

Whether you’re looking for a family-friendly weeknight meal or a dish to impress guests, this Lasagna Soup hits all the right notes. Plus, it’s super customizable, so you can adjust it to your preferences or what you have on hand. Let’s get cooking!

Why You’ll Love This Lasagna Soup :

This Lasagna Soup gives you all the delicious flavors of traditional lasagna—savory beef, garlic, tomatoes, and plenty of cheese—in a fraction of the time. It’s perfect for those nights when you want a comforting, hearty meal but don’t have the time to layer and bake a full lasagna.

Another great thing about this soup is how versatile it is. You can make it with ground beef, ground turkey, or even Italian sausage. Plus, it’s a one-pot meal, which means fewer dishes to wash, and it stores well, making it a great option for meal prepping!

Ingredients for Lasagna Soup :

Here’s what you’ll need to make this delicious Lasagna Soup:

• 1-2 tablespoons olive oil: For sautéing the beef and vegetables.
• 1 pound ground beef: You can also use ground turkey or Italian sausage for a lighter or more flavorful option.
• 1 large onion, diced: Adds sweetness and depth to the soup.
• 4 cloves garlic, minced: Garlic is essential for that classic Italian flavor.
• 1 (15-ounce) can diced tomatoes: Don’t drain them! The juices add flavor to the broth.
• 1 (15-ounce) can tomato sauce: You can also use tomato puree if that’s what you have on hand.
• 3 ounces tomato paste (about ¼ cup): Adds rich tomato flavor and helps thicken the soup.
• 4 cups chicken broth: Adds depth and flavor to the soup.
• 1-2 cups water: Use more as needed to adjust the consistency of the soup.
• 1 tablespoon Italian seasoning: A blend of basil, oregano, and thyme.
• 1 teaspoon sea salt: Adjust to taste as needed.
• Black pepper to taste: Adds a bit of heat and balance to the dish.
• 8 ounces bowtie pasta (uncooked): You can also use sturdy pasta like macaroni, rigatoni, or penne.
• ½ cup ricotta cheese: For that creamy, lasagna-like topping.
• 2 ounces mozzarella cheese, shredded (about ½ cup): Melty, cheesy goodness!
• ¼ cup Parmesan cheese, shaved, shredded, or freshly grated: Adds a nutty, salty finish to the soup.
• ¼ cup fresh parsley, chopped: Optional, but it adds a nice fresh garnish.

How to Make Lasagna Soup :

Follow these easy steps to create your own Lasagna Soup:

1. Sauté the Ground Beef and Vegetables

In a large 4.5-quart soup pot, heat 1-2 tablespoons olive oil over medium-high heat. Once the oil is shimmering, add the ground beef, onion, and garlic. Sauté until the beef is fully cooked and browned, stirring occasionally to break up the meat. This should take about 7-8 minutes. Drain any excess fat if necessary.

2. Add Tomatoes and Broth

Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with salt and black pepper to taste.

3. Bring to a Boil and Cook the Pasta

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer and stir in the uncooked bowtie pasta. Let the soup simmer for 10-15 minutes, or until the pasta is cooked to your desired tenderness, stirring frequently to prevent the pasta from sticking together.

Tip: If the soup thickens too much, add more water or broth in small amounts until you reach your desired consistency.

4. Serve and Add Toppings

You have two options for serving:

1. For a creamier, cheesier soup: Stir the ricotta, mozzarella, and Parmesan cheeses directly into the soup before serving. This will give the whole pot a rich, cheesy flavor.
2. For individual servings: Ladle the soup into bowls and let everyone top their soup with ricotta, mozzarella, and Parmesan as they like. Garnish with fresh parsley for a bright, herby finish.

Tips for Making the Best Lasagna Soup :

• Use sturdy pasta: Pasta like bowtie, rigatoni, or penne hold up better in soup than traditional lasagna noodles, which can become too soft and fall apart, especially after a day or two.
• Substitute meats: You can easily swap out ground beef for ground turkey or Italian sausage for a different flavor profile.
• Adjust the thickness: If the soup becomes too thick, especially after storing, simply add more broth or water when reheating.
• Make it vegetarian: You can skip the ground beef and add extra vegetables like zucchini, mushrooms, or spinach to create a vegetarian version of this soup.

What to Serve with Lasagna Soup :

This Lasagna Soup is hearty enough to be a meal on its own, but here are a few suggestions to complement it:

• Garlic Bread: A warm, crusty garlic bread is perfect for dipping into the rich broth.
• Side Salad: A fresh green salad with a light vinaigrette balances out the richness of the soup.
• Roasted Vegetables: Roasted Brussels sprouts, zucchini, or bell peppers would make a delicious and nutritious side.
• Breadsticks: Soft, buttery breadsticks are always a winner with a big bowl of soup.

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Yield: 6 servings

Lasagna Soup

Print

This Lasagna Soup is the perfect way to enjoy the flavors of lasagna without all the work. It’s comforting, cheesy, and so easy to make. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s sure to be a hit! Enjoy!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1-2 tablespoons olive oil
• 1 pound ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes (with juice)
• 1 (15-ounce) can tomato sauce
• 3 ounces tomato paste (about ¼ cup)
• 4 cups chicken broth
• 1-2 cups water (as needed)
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt (or more to taste)
• Black pepper, to taste
• 8 ounces uncooked bowtie pasta
• ½ cup ricotta cheese
• 2 ounces mozzarella cheese, shredded (about ½ cup)
• ¼ cup Parmesan cheese, shaved or grated
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

Sauté the ground beef and vegetables: In a large soup pot, heat olive oil over medium-high heat. Add the ground beef, onion, and garlic, and sauté until the beef is cooked through, about 7-8 minutes. Drain any excess fat if necessary.

Add tomatoes and broth: Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring the soup to a boil.

Cook the pasta: Once boiling, reduce the heat to a simmer and stir in the uncooked pasta. Cook for 10-15 minutes, stirring frequently until the pasta is tender. Add water or broth if needed to adjust the consistency.

Serve: Ladle the soup into bowls and top with ricotta, mozzarella, Parmesan, and fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Reheating: When reheating, add water or broth as needed since the pasta will absorb some of the liquid over time.

Pressure Cooker Instructions: Follow the instructions provided for a quick, easy pressure cooker version!

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