Lasagna Soup

filed under: Food + Drink on December 15, 2018

This Lasagna Soup is crazy easy and made in one pot and done in 30 minutes! You can get all your favorite lasagna flavors in one amazing recipe. I make this at least once a week during the cooler months as well as Cheeseburger Soup, French Onion Soup, and Slow Cooker Chicken Pot Pie!


Lasagna Soup

This year has been the year of the soup here at iambaker. I have been trying and testing out new recipes and finding new family favorites that everyone (even my pickiest eater!) enjoys. This soup ranks right at the top! It is everything you love about lasagna… the meats, cheeses, Italian seasonings, and adorable curly noodles… packed into an easy one-pot meal.

Lasagna Soup

Noodles for Lasagna Soup

This might be the most controversial part of this recipe… my choice for the noodles.

When I talked to my MIL about her famous lasagna soup she told me that she will only use the best quality lasagna noodles and that they need to be broken up into the soup. I tried that and found that while it tasted great, people didn’t immediately know it was a “lasagna” soup. The noodles flatten a bit and you don’t always see those adorable little frills on the sides.

So I was on the hunt for the perfect noodle and came across a Mafalda noodle. It is PERFECT. You get the same taste as a lasagna noodle but a prettier presentation! And when you are feeding 5 kids with different tastes you know that presentation can be everything. 😉

One Pot Lasagna Soup

How to Season Lasagna Soup

I ran across quite a few recipes that call for 4-12 different seasonings. When testing this out I kept finding that I couldn’t tell the difference between the soup seasoned with Italian seasoning and ones that had 12 different seasonings added. I believe that is because of the fact that this is a “quick” meal and the seasonings just don’t have the time to develop like they would if you were cooking low and slow as an Italian grandmother would. So when you are making this, have no fear! The Italian seasonings will work beautifully and give you all the hints of authentic lasagna.

I recommend making the recipe as-is the first time and then experimenting. You may want to add an additional tablespoon of Italian seasoning, you may want less.

The beauty in this recipe is that you can experiment to your heart’s content!

The BEST Lasagna Soup Recipe in a white bowl

Can You Make This Lasagna Soup in a Slow-Cooker?

Yes! Crockpot Lasagna Soup is just as easy as the one-pot method!

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 noodle or a noodle that is not good quality. (The longer the noodle sits the more chance it has to get gummy or sticky so I don’t recommend adding the noodle until a few minutes before you are ready to dish up.)

Spoonful of Easy Lasagna Soup


Other Variations for Lasagna Soup

As we are a homesteading family and can our tomatoes, I will often use my canned tomatoes and canned sauce in the recipe. This adds extra flavor as our canned sauce has peppers, onion, and garlic added. It’s an amazing addition to this recipe! Feel free to buy different variations of pasta sauce to add a little kick to your final product.

Adding seasonal vegetables is also a fun variation.  You can add red and green bell peppers, mushrooms, jalapeno, even spinach!

Play around with your cheeses. I added a jack blend because I am a midwestern girl and we add jack cheese to everything, but you can stick to the traditional cheeses with mozzarella, ricotta, and other Italian cheeses.

Only have chicken stock? You can definitely use that! I have to say, I almost prefer the chicken stock to the beef stock in this recipe, but my kids always seem to notice when I sub it out. Definitely try it at least once and let me know what you think!

If you happen to love garlic bread with your lasagna, I’ve got you covered. My homemade crouton recipe is perfect for this soup.  You will never buy store-bought croutons again!

4.93 from 41 votes
Lasagna Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Talk about comfort food! You are going to be hooked once you try it!

Course: Main Course
Cuisine: American
Keyword: lasagna soup
Servings: 12
Calories: 409 kcal
Author: Amanda Rettke
  • 1 tablespoon oil
  • 1 large yellow onion, diced
  • 1 tablespoon chopped garlic
  • 2 pounds lean ground beef
  • 1 tablespoon heaping Italian seasoning
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • 1 jar (24 ounces) pasta sauce
  • 4 cups 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
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1 cup jack cheese blend, shredded
  • parsley to garnish
  1. Heat dutch oven over medium-high heat.
  2. Add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.

  3. Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally.

  4. (If necessary, drain)
  5. Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to combine.

  6. Add in Mafalda noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.

  7. Add in heavy cream and cheeses, stir until combined.
  8. Serve immediately.

Recipe Video

Recipe Notes

Save a little cheese for garnish if you would like! We have also added an Italian Cheese blend or fresh parmesan as a garnish. 

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  • Joycezevchik says:

    Where do you find malfada noodles

    • Elizabeth Keeney says:

      Hi, Joycezevchik! I work with iambaker and am happy to help with questions. Mafalda noodles can be found with the other varieties of pasta. If you can’t find them, simply break up lasagna noodles for this recipe. I hope this helps, and have a great day!

  • Samantha Fountaine says:

    Very good. I used 1 lb burger 1 lb mild sausage. More like my own. Made the croutons too. Nice added touch.

  • France says:

    Can I use water instead of the beef broth?

  • Tina says:

    Good food! Easy to make!

  • James A Crawford says:

    I saw this recipe yesterday and downloaded it .The weather today was high on the 40’sand windy so I have it atry.I added some red and green bell peppers and a bit doctorate but other followed the recipe and it’S so good. My wife ate two bowls! We will be making it again.

  • Stella blue says:

    How can it be lasagna soup without ricotta??

    • Amanda Rettke says:

      It’s not lasagna, it is lasagna soup. 🙂 However, if you have an ingredient that you love, please feel free to add it.

  • Anna says:

    I looked over the lasagna soup recipe I looking forward to trying it 😁. Merry Christmas 🌧🎄☃️

  • Georg Freund says:

    Will try this soon, sounds great!!!

  • Sarah says:

    We made this last night. I have no taste but I loved the texture, and my husband enjoyed the soup with thick slices of French bread. Use lots of hot water for clean-up!

  • Deborah Carvill says:

    Can GF no cook lasagne noodles be used in this recipe

  • Sandi says:

    I may never make regular lasagna again! I followed the recipe, minus the cream, and let it cook down until it was on the thicker side (4 cups beef broth) and this is the bomb! High five!

  • Brenda Dukart says:

    This recipe was a major winner. I doubled it and served it at a small party to feed 12 adults. Served a Caesar salad and garlic bread on the side.

    My changes: I did not add heavy cream at all. I did not add any cheese to the soup but served them on the side.

    Two key additions they made it taste very special: 1) add crushed Fennel to the hamburger and/or soup to give it an Italian sausage vibe; 2) mix ricotta and Parmesan in a bowl. Put a dollop on your individual bowls. This makes it taste like lasagna

  • Carolyn says:

    This was a big hit with my family. When my husband says “you can make this again anytime” I know it is a keeper. Thanks so much

  • Steve says:

    Hi sounds good and diffinitly going to give it a try. The only comment I have is I would cook pasta separate and add to individual bowls. Much easier to store and reheat without pasta absorbing all liquid.

  • Tanya says:

    This looks tasty! I would like to do the traditional lasagna cheeses. But would it be the same amount as the jack cheese? For the ricotta and the mozzarella?

    • Amanda Rettke says:

      Please use whatever cheese you prefer! 🙂

  • Betty Paul says:

    I made the lasagna soup I used bow tie pasta did notusebheavy cream cooked pasta in separate pan then mixed what was left into soup this is very. Good

  • Cheryll says:

    Great soup esp if it’s cold outside as it warms your insides. Doesn’t need a lot of prep work. I used Summit County Seasoning (no salt) for the Italian seasoning, low sodium beef broth, no added salt tomatoes, some Garlic & Basil pasta sauce, & threw in some mushrooms. It’s a nicely adaptable soup. Definitely a keeper.

  • Susan says:

    Excellent recipe!!

  • Wendy says:

    This soup is delicious! My husband and I loved it, but it makes a lot of soup. Can it be frozen?

  • Cheryl Johnson-Domino says:

    I had some questions but they were all answered in the comment section. I can’t wait to try this soup. It sounds absolutely delicious.

  • HelenRuppel says:

    I made this with just a few changes. I used ground turkey and ground sausage. Since my hubby don’t like cooked tomatoes, I added Mint. He loved it!

  • Vicky says:

    Awesome! The only change I made was using the same meat mix as I use when I make lasagna: 50% spicy Italian sausage, 25% ground pork, 25% ground beef. After the first bite we declared that this goes into the rotation. Thank you!!!

  • Cris says:

    Made this tonight! It was great! Made it in my instant pot! Even my super picky son ate it! My husband said “you can make this anytime!”

  • Brenda says:

    I doubled the recipe (you need a giant pot). With salad and garlic bread I fed a good sized crowd.

    My changes: I totally left out the heavy cream. No one missed it. Helped save us from the after bloat.

    I added fennel while browning the hamburger. This elevated the flavor and also gave it depth.

    I did not add cheese to the soup but served it on the side so people could control their cheese amount.

    Very important: Have ricotta cheese on the side and put a dollop on your soup.

  • Gail McKernan says:

    I will use the correct noodles next time. Just used cork screw ones this time. Soup was delicious and very filling.