Lasagna Soup gives you all of the classic flavors of lasagna in a comforting and convenient soup. Perfect for busy weeknights or during the chilly winter months, this recipe is made in just one pot and ready in under 30 minutes! Check out my other variation of Lasagna Soup, too!
Ingredients & Substitutions
Noodles: For the best results in your Lasagna Soup, opt for Mafalda noodles. This unique noodle option offers the traditional flavor of lasagna noodles, with a visually appealing frill edge. While breaking up traditional lasagna noodles works, it can result in a flattening of the noodles and a loss of their signature appearance.
Meat: I prefer ground beef in this recipe. However, you could certainly substitute other kinds of meat. Try the soup with ground turkey for a leaner alternative, or Italian sausage for a spicier flavor.
Marinara Sauce: Choose from a variety of marinara sauce options or create your own homemade sauce for a truly impressive result.
Broth: I added 4 cups of beef broth to the soup. For a thinner consistency, simply add up to 4 cups of additional broth. If you don’t have beef broth on hand, try using chicken stock or chicken broth for a delicious alternative. Keep in mind that substituting chicken broth for beef broth may result in a slightly different flavor, but your Lasagna Soup will still be delicious.
Cheese: I added cheddar cheese, Monterey Jack cheese, and mozzarella cheese to the soup. Feel free to experiment with different types of cheese for a personalized twist. Don’t forget to set aside some cheese (I like parmesan) for a delicious topping.
Variations: Add seasonal vegetables. You can add red and green bell peppers, mushrooms, jalapeno peppers, and even spinach!
What’s the Best Dutch Oven to Use?
Dutch ovens are a must-have in the kitchen because they lock in flavors and heat evenly. If you want to invest in a high-quality Dutch oven that will last forever, I recommend Staub! I have this 3.75-quart option, which you can get for around $300 at Walmart. Or, for something more affordable, this 4.5-quart Dutch oven from Hawsaiy sells for around $40.
Slow-Cooker Lasagna Soup Recipe
To prepare your lasagna soup in a slow cooker, start by browning the meat, onions, and garlic. Then transfer the ingredients to the slow cooker. Add the remaining ingredients, excluding the pasta, and cook on low for 6-7 hours or on high for 2-3 hours. To finish, add the noodles to the soup 30 minutes prior to serving, checking the texture at 15 minutes to ensure the noodles are al dente. To avoid gummy or sticky noodles, it is best to avoid adding them too far in advance.
How to Store Lasagna Soup
For leftover lasagna soup storage, keep it in an airtight container in the refrigerator. It will last up to 2-3 days. When ready to enjoy, reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, or in the microwave.
Can I Freeze Lasagna Soup?
Yes. For best results, it’s recommended to freeze the soup without the noodles. This helps prevent the noodles from becoming mushy upon reheating. To enjoy your frozen lasagna soup, simply let it thaw in the refrigerator and then heat it up on the stovetop or in the microwave. To complete the dish, cook the noodles according to the package instructions and add them to the heated soup before serving. This method of storing and reheating the soup allows for up to 3 months of freezer life.
More Delicious Soups
Lasagna Soup
Equipment
- Large Dutch oven I love my Staub Dutch oven!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth, (can add up to 4 more cups if you want a runnier soup)
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles, can use lasagna noodles broken
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
- parsley to garnish
Instructions
- To a large Dutch oven over medium-high heat, add oil.
- When the oil is hot, add onion and cook for 3-4 minutes. Add garlic and cook for an additional minute.
- Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
- Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
- Once simmering, add noodles and allow to cook for 8 minutes, or until noodles are al dente.
- Add in heavy cream and cheese. Stir until the cheeses are melted.
- Serve immediately garnished with parsley.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Ok so this recipe was delicious but I just had to doctor it. I added 1/4 cup chopped pepperoni, 2 ground up Italian link sausages, 1/2 TBSPN basil and 1/2 cup cottage cheese and this turned out better than any lasagna I’ve ever had. Thank you for the recipe.
Great recipe. Easy to make and very adaptable. Picky hubby loved it and has asked for it again. Thank you.
I have a similar recipe, “Deconstructed Lasagna” and I use Marzano Tomatoes, with Boars Head Pepperoni & Spicey Italian Sausage, Red Pepper & Mushrooms, olives, my recipe calls for Ricotta cheese, I use Provolone & Fresh Mozzarella, served on top or I layer Lasagna mix & cheese do a couple layers of each, easy warm up recipe
Wow!@
What kind of jack cheese? Colby? Monterey? Pepperjack? Can you post an update with the cheese you use? I ended up using an Italian style but I don’t like to stray from the recipe initially.
Hi, Kaytee! I work with iambaker and am happy to help with questions. The jack cheese blend I used was cheddar with Monterey jack cheese. However, you could definitely play around with different kinds of cheese. I hope this helps, and have a great day!
Pain in the but to prep, but oh so good
Could you make this in a crockpot and if so, how long to cook ?
This is what I wrote in the post:
“Slow-Cooker Lasagna Soup
Follow the directions for browning the meat, onions, and garlic and then add those ingredients to your slow-cooker. Add remaining ingredients except for the pasta and cook on low for 6-7 hours or high for 2-3 hours. Thirty minutes before you are ready to serve, add in your noodles. Test the noodle at 15 minutes to see if it is done al dente. I have let them sit for 30 minutes without issue, but that may not be the case if you use a different style of noodle. (The longer the noodle sits the more chance it has to become gummy or sticky, so I don’t recommend adding the noodle too far in advance.)”
Whole extended family love this!
Made this tonight used 1 cup of motz and sharp cheddar and then the best 2 cups Asiago! Holy Lasagna Batman BAZINGA!!! DELICIOUS
This recipe is so, so good! Thank you for sharing!