This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.
Table of Contents
- Ingredients for Lasagna Soup
- How to Make Lasagna Soup
- Notes for A Better Lasagna Soup
- Variations & Substitutions
- Slow Cooker & Instant Pot Instructions
- What to Serve With This Lasagna Soup Recipe
- Storing, Freezing and Reheating Lasagna Soup
- Why You Will Love This Recipe
- More Soup Recipes You’ll Love:
- Watch How This Lasagna Soup is Made…
- Lasagna Soup Recipe
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
Ingredients for Lasagna Soup
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
- Olive Oil: For sautéing veggies
- Minced Vegetables: Diced onion (red), garlic, and bell peppers
- Fresh Herbs: Oregano, parsley, and basil
- Ground Beef: 80/20 for rich flavor
- Beef Broth: Forms the soup base
- Ricotta Cheese: Adds creaminess
- Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
- Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
- Parmesan Rind: Simmer for flavor, remove before serving
- Lasagna Noodles: Use broken pieces or break up fresh ones
- Mozzarella Cheese: Melty and gooey topping
- Garlic Bread: Optional but perfect for dipping
Scroll to the end of the post to the recipe card to see all the measurements and details.
How to Make Lasagna Soup
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
- Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
- Brown: Add the beef, cook until browned, and drain any excess grease.
- Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
- Add: Drop in the pasta and cook until tender.
- Finish: Top with cheese and broil until hot, melted, and golden.
The full list of instructions can be found in the recipe card at the end of the post.
Notes for A Better Lasagna Soup
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
Variations & Substitutions
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
Slow Cooker & Instant Pot Instructions
This lasagna soup works perfectly in both the crock pot and Instant Pot.
Slow Cooker
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
Instant Pot
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
What to Serve With This Lasagna Soup Recipe
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!
Storing, Freezing and Reheating Lasagna Soup
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
Why You Will Love This Recipe
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
More Soup Recipes You’ll Love:
- Roasted Tomato Basil Soup
- Cheesy Chicken Tortilla Soup
- Chicken Noodle Soup
- French Onion Soup
- Zuppa Toscana
Watch How This Lasagna Soup is Made…
Lasagna Soup Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 4 Cloves Garlic, small, minced
- 1 Red Onion, minced *see note
- 1 Bell Pepper, minced
- ½ teaspoon Fresh Oregano, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1 ½ teaspoon Fresh Basil, chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Pound Ground Beef
- 32 Ounces Beef Broth
- ½ Cup Ricotta
- 32 Ounces Marinara Sauce, *Rao's is our favorite
- 14 Ounces Fire Roasted Diced Tomatoes
- 1" Parmesan Rind
- 2 Cups Lasagna Noodles, broken
- 1 Cup Mozzarella Cheese, shredded
- Garlic Bread, for dipping
Instructions
- In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.1 Tablespoon Olive Oil
- Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.4 Cloves Garlic, 1 Red Onion
- Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper
- Stir to combine and let cook for one minute.
- Add the ground beef and cook until browned and no longer raw. Drain off any grease.1 Pound Ground Beef
- I've decided it's easiest to add the ricotta in at this point as it will melt into the meat, but you'll notice I add it in the next step in the video. Either will work.½ Cup Ricotta
- Add the beef broth, marinara, diced tomatoes and parmesan rind.32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1" Parmesan Rind
- Let simmer all day for maximum flavor or at least 30 minutes.
- The last 15 minutes add the broken lasagna noodles and cook until tender.2 Cups Lasagna Noodles
- Remove parmesan rind.
- Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you'd like.1 Cup Mozzarella Cheese
- Heat the broiler to high heat and place the soup in the oven.
- Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.Garlic Bread
Recipe Notes
- You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
- You can use any onion you’d like, but I tend to use red like our bolognese sauce
- If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
- You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I know this recipe is years old, and I actually first made it 5 years ago. I remember loving it then, but I tend to be a person that has to always be trying new recipes so I had it saved in my big recipe stash that barely gets touched as I browse for new things to make.
Anyways I randomly remembered it today and had a huge craving for it, so made it again. It’s even better than I remember, and my husband (the true critic) loved it so much he had 3 helpings…and he’s not even much of a soup person! This is definitely going into my regular meal rotation.
That’s so great to hear!! We are totally the same with how we make recipes and we haven’t had this one in a while so I had it planned for Saturday and your comment sealed the deal!
Small tid bit, you should always add your onions to oil before your garlic, as garlic alone has a tendency to burn quickly and therefore become bitter. Adding your onion first lowers the temp of your pan and allows for a base of sorts for the garlic to cook with.
Great recipe! Found by way of a Cottage Life email blast this morning. Perfect recipe for a day like today (not eating turkey in Canada!). Really tasty soup, although mine ended up more like a lasagna chili. 🙂 Nice to have another use for my rarely used french onion soup bowls. Willbe made again and again. Thank you and Happy Thanksgiving!
And I still need to get french onion soup bowls so thank you for the reminder!
How many “good eaters” does this serve? 🙂
This soup looks amaazing! And your blog is pretty amazing too! I just want to make everything! 🙂 Can I ask you where you have bought your soup-mugs from? thank you! xo Iselin 🙂
Just our regular grocery store. 🙂
I’ve got all my ingredients set and ready to go! The photos are mouth-watering. I am using dried herbs for my trial run since I have them on hand. Will the measurements be the same? I look forward to trying it later with the fresh herbs.
I just cooked this soup tonight, and it was absolutely wonderful…I made it exactly like your recipe with a couple exceptions…just threw a bit of sharp cheddar on top along with the mozzarella because that’s how I make my lasagna…and used bow tie noodles because I had some in the pantry 🙂 Came out perfect…thank you so much for sharing 🙂
I’m so thrilled! And now I am totally craving it. Time for more soup!
OH my!!! Made this yesterday and it is the Best! soup I have ever had. I put mine in the slow cooker on low all day and the flavor was phenomenal. I also made the Taco stew last week and it was great too. So glad I found your website 🙂
Yay!!! I love that you loved it! Woohoo! Thank you for totally making my day!
I wanted to share your recipe, but I couldn’t find a way to share it on facebook. Is it just my computer skills, or
are you not set up to do it ?? (I am terrible with a computer, lol)
Oh darn, you should be able to scroll to the bottom of the post and just click the facebook button to share. Or copy the url and paste it in your facebook update. 🙂
Ok, will try again. I definitely want to share this.
I am making it now. I have to leave out the cheese, my kids will be in the bathroom all night, no milk products for them. I am hoping that this recipe will give me and the hubby our ‘lasagna fix’ since I can’t make it anymore due to the kids. He and I can add cheese to just our bowls.
If you like this type of recipe, you should try stuffed pepper soup. It is similar and very hearty too.
We love this soup and yes, I love that you can make yours with cheese and their’s without. I’ll have to search for the stuffed pepper! I’ve never heard of it!
Soup was soooo good. I used fettuccini noodles broken into pieces and deer meat. My hubby loved it.
Stuffed pepper soup has the same type of base that your soup has. It just has more peppers/onions and rice instead of noodles.
Thanks for the recipe, it was excellent!
Ok, totally sold on the stuffed pepper soup, and I have everything I need to make it!!
New one for you to try…..Stuffed cabbage soup. Cabbage, tomatoes, onions, ground meat, rice.
0
ohhh, I’ll have to look into that!