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.
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!
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
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
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.
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?
Please use whatever cheese you prefer! 🙂
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
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.
Excellent recipe!!
This soup is delicious! My husband and I loved it, but it makes a lot of soup. Can it be frozen?
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.