Name: Lasagna soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1-2 tablespoons Olive Oil, or preferred cooking oil; 1 pound Ground Beef (any fat content preferred); 1 large Onion, diced; 4 cloves Garlic, minced; 1 (15-ounce) can Diced Tomatoes, with juice; 1 (15-ounce) can Tomato Sauce or tomato puree; ⅓ cup Tomato Paste (about half of a 6-ounce can); 4 cups Chicken Broth (or any broth of choice); 1-2 cups Water, to adjust soup consistency; 1 tablespoon Italian Seasoning; 1 teaspoon Sea Salt, or to taste; Black Pepper, to taste; 8 ounces Bowtie Pasta (uncooked) – or macaroni, rigatoni, penne; ½ cup Ricotta Cheese; 2 ounces Mozzarella Cheese, shredded (about ½ cup); ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated; ¼ cup Fresh Parsley, chopped

If you’re craving the rich, comforting flavors of classic Italian lasagna but want something quicker and easier to enjoy, then this Lasagna soup recipe is an absolute game changer. It captures all the heartwarming goodness of lasagna’s tomatoey sauce, savory ground beef, tender pasta, and gooey cheeses, but in a deliciously cozy bowl of soup. Perfect for weeknights or anytime you want a satisfying, homestyle meal that feels like a big hug from your favorite dish.

Ingredients You’ll Need

Getting the perfect balance in lasagna soup depends on simple, wholesome ingredients that each play a crucial role in flavor, texture, and color. These essentials come together effortlessly to build that luscious taste and familiar vibe you love.

Olive oil: A great base for sautéing that adds a subtle fruity richness to the soup.
Ground beef: Brings meaty heartiness; choose your preferred fat for juiciness.
Onion and garlic: Classic aromatics that build depth and savory warmth.
Canned diced tomatoes: Provide bright acidity and vibrant red color—don’t drain the juice!
Tomato sauce: Gives a smooth, saucy texture forming the rich lasagna base.
Tomato paste: Concentrates the tomato flavor and thickens the soup perfectly.
Chicken broth: Adds savory umami and keeps the soup luscious; you can also use beef or veggie broth.
Water: Used to adjust soup consistency to your liking.
Italian seasoning: A fragrant blend of herbs that brings that classic Italian flair.
Bowtie pasta: Sturdy pasta that holds up well in the soup and scoops easily with a spoon.
Ricotta cheese: Creamy richness that mimics the classic lasagna cheese layer.
Mozzarella cheese: Melts beautifully for that gooey, stringy finish.
Parmesan cheese: Sharp and nutty flavor that brightens each bite.
Fresh parsley: A fresh pop of color and mild herbal brightness for garnishing.

How to Make Lasagna soup

Step 1: Sauté the Base

Start by heating olive oil in a large soup pot over medium-high heat until shimmering. Add your ground beef, diced onions, and minced garlic. Cook until the beef is nicely browned and onions soften, stirring occasionally to develop those deep, savory flavors. When done, drain any excess fat to keep the soup balanced, then get ready for the next step.

Step 2: Build the Tomato Broth

Next, pour in the canned diced tomatoes along with their juice, tomato sauce, and tomato paste. Stir in the chicken broth and sprinkle the Italian seasoning for that true Italian essence. Don’t forget sea salt and freshly cracked black pepper to taste. Give everything a good mix to combine these layers of flavor beautifully.

Step 3: Add Pasta and Simmer

Now it’s time to toss in the uncooked bowtie pasta. Turn up the heat until the soup reaches a boil, then reduce it to a gentle simmer. Let it cook uncovered or loosely covered for about 10 to 15 minutes, stirring regularly to prevent the pasta from sticking. Keep an eye on the texture of your noodles; you want them tender but with a bit of bite. Adjust the soup thickness by gradually adding water or broth as needed to keep it saucy but not too soupy.

Step 4: Final Touches

When the pasta is perfectly cooked, give the soup a final stir. You’re ready to start plating this scrumptious bowl of cheesy Italian comfort.

How to Serve Lasagna soup

Garnishes

Lasagna soup shines when topped with a combination of cheeses that recreate the classic lasagna layers. Dollop creamy ricotta on top, sprinkle shredded mozzarella that melts right in, and finish with shavings or fresh-grated Parmesan. A sprinkle of chopped fresh parsley not only adds a beautiful color contrast but also a touch of freshness that balances the richness perfectly.

Side Dishes

To make your meal truly memorable, serve this savory lasagna soup with a side of crusty Italian bread or garlic focaccia for dunking. A crisp green salad dressed lightly with lemon and olive oil is also a wonderful complement—offering a fresh, crunchy counterpoint to the soup’s hearty warmth.

Creative Ways to Present

Thinking beyond the bowl? Try layering the lasagna soup in clear mugs or mini mason jars for a fun party appetizer. You can also ladle it over a baked potato for a filling fusion, or drizzle the top with a bit of pesto for an herbal twist. No matter the presentation, each spoonful delivers cozy lasagna flavors in every bite!

Make Ahead and Storage

Storing Leftovers

Lasagna soup keeps wonderfully in the fridge. After cooling completely, transfer it to an airtight container and store for up to 5 days. The flavors actually deepen overnight, making the next day’s meal just as satisfying.

Freezing

This soup freezes beautifully, making it a perfect make-ahead meal. Pour cooled soup into freezer-safe containers, leaving room for expansion. It can stay in the freezer for up to 3 months without losing quality. When you’re ready to enjoy, thaw it overnight in the refrigerator.

Reheating

Reheat your lasagna soup gently on the stovetop or in the microwave. Add small amounts of broth or water as you warm it up, since the pasta tends to absorb liquid during storage and can thicken the soup. Stir occasionally to revive that fresh-from-the-pot texture.

FAQs

Can I use different pasta instead of bowtie?

Absolutely! Sturdy pasta like macaroni, penne, or rigatoni all work well because they hold up to the broth without turning mushy. I generally avoid traditional lasagna noodles as they tend to fall apart after sitting in the soup a while.

Can I substitute the ground beef with other meats?

Yes! Ground turkey or Italian sausage are fantastic alternatives. They bring their own delicious twist and can be swapped in using the same cooking steps for a versatile approach.

Is it okay to use crushed tomatoes instead of diced?

Definitely. Crushed tomatoes make for a thicker, richer broth if you prefer. Just adjust the water or broth to get the consistency you love.

How do I keep the cheese from clumping when I add it to hot soup?

To avoid clumping, let the soup cool slightly before stirring in cheeses like ricotta and mozzarella. Adding them when the soup isn’t piping hot ensures they melt smoothly into creamy goodness.

Can I make lasagna soup in a slow cooker or instant pot?

Yes, adaptations are possible. For slow cookers, brown the meat and sauté aromatics beforehand, then cook everything together with the liquids and seasonings, adding pasta toward the end. In an Instant Pot, the sauté and pressure cook functions make quick work, just be careful not to overcook the pasta.

Final Thoughts

If you’ve been dreaming of that irresistible lasagna flavor but want something quicker and cozier, this lasagna soup is your best new friend. It’s hearty, packed with layers of flavor, and easy enough to whip up even on a busy weeknight. Give it a try, and I guarantee it will become one of your go-to comfort meals that makes your whole family smile.

Lasagna soup Recipe

Print Recipe

★★★★★

4.7 from 21 reviews

This delicious Lasagna Soup recipe captures all the classic flavors of traditional lasagna in a comforting, saucy soup form. Featuring browned ground beef, tomatoes, Italian seasoning, and hearty pasta, it’s topped with a blend of ricotta, mozzarella, and Parmesan cheeses, making it a perfect cozy meal for family dinners with minimal work involved.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 cups 1x
Category: Dinner Recipes, Main Course
Method: Stovetop sauté and simmer (also pressure cooker option available)
Cuisine: American, Italian
Diet: Halal

Ingredients

Scale

Main Ingredients

1–2 tablespoons Olive Oil, or preferred cooking oil
1 pound Ground Beef (any fat content preferred)
1 large Onion, diced
4 cloves Garlic, minced
1 (15-ounce) can Diced Tomatoes, with juice
1 (15-ounce) can Tomato Sauce or tomato puree
⅓ cup Tomato Paste (about half of a 6-ounce can)
4 cups Chicken Broth (or any broth of choice)
1–2 cups Water, to adjust soup consistency
1 tablespoon Italian Seasoning
1 teaspoon Sea Salt, or to taste
Black Pepper, to taste
8 ounces Bowtie Pasta (uncooked) – or macaroni, rigatoni, penne

Toppings

½ cup Ricotta Cheese
2 ounces Mozzarella Cheese, shredded (about ½ cup)
¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
¼ cup Fresh Parsley, chopped

Instructions

Heat Oil and Cook Beef: Heat a 4.5 quart soup pot over medium-high heat and add the olive oil. Once shimmering, add ground beef, diced onion, and minced garlic. Sauté, stirring frequently until the beef is thoroughly cooked and browned. Drain any excess fat if necessary.
Add Tomatoes and Seasonings: Stir in the canned diced tomatoes with juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper to the pot. Mix well to combine all flavors.
Add Pasta and Boil: Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a rolling boil.
Simmer the Soup: Reduce heat to medium and let the soup simmer, loosely covered, for 10 to 15 minutes. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
Adjust Consistency: Add 1 to 2 cups of water or additional broth in small amounts as needed to achieve your preferred soup thickness and consistency.
Serve with Cheese Toppings: Once the pasta is tender and cooked to your liking, serve the soup. You can either stir in the ricotta, mozzarella, and Parmesan cheeses into the whole soup or add them to individual bowls for a personal touch. Garnish with freshly chopped parsley.
Store and Reheat: Allow any leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating, add a bit of broth or water as the noodles absorb liquid over time.

Notes

Use sturdy pasta such as bowtie, macaroni, rigatoni, or penne to prevent sogginess; avoid lasagna noodles as they tend to fall apart after reheating.
Ground beef can be substituted with ground turkey or Italian sausage with no change to cooking instructions.
For a thicker broth, use crushed canned tomatoes instead of diced.
If canned tomato products are unavailable, use a 24-ounce marinara sauce plus 1 cup of water.
Add water or broth gradually when reheating leftovers since pasta absorbs liquid over time.
Cheese melts best when added after the soup cools slightly to avoid sticking and clumping.
Pressure cooker instructions: Sauté beef, onions, and garlic in olive oil, then deglaze with broth. Add tomatoes, sauce, tomato paste, broth, seasonings, and pasta. Cook under high pressure for 1 minute with quick release for al dente pasta, then adjust broth and serve.