Name: Lasagna Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/8 tsp salt; 8 oz lasagna noodles (uncooked); 2 tbsp olive oil; 1 lb ground beef; 1/4 tsp black pepper; 1 tsp oregano; 1 onion (chopped); 2 tsp garlic (minced); 4 cups chicken broth; 28 oz petite diced tomatoes; 29 oz tomato puree; 1 tbsp basil; 3/4 cup ricotta cheese; 1 cup parmesan cheese (grated); 1/3 cup heavy whipping cream; 1 tbsp parsley

Enjoy all of the flavors of lasagna in a delicious hearty soup. Lasagna Soup is full of beef, cheese, noodles, and flavor!

Jump to Recipe

As the weather starts to cool down in the coming months, I like having warm, hearty meals for my family. And this lasagna soup definitely hits the mark.

It’s everything you love about lasagna but in a soup form. Yes, it may sound a bit off, but trust me, you’ll love this! I like to serve it with fresh homemade bread to sop up all of the yummy dregs at the bottom of the bowl.

Slow Cooker Method

For an easy, hands-off version, brown the ground beef (or turkey) and cook the onions and garlic on the stovetop until softened; drain any excess fat and transfer the cooked meat and aromatics to a 4–6 quart slow cooker. Add the diced tomatoes, tomato puree or marinara, seasonings, and broth, then cook on LOW for 4–6 hours. About 25–30 minutes before serving add broken lasagna noodles and simmer until tender, then stir in spinach (if using) and ladle into bowls with a dollop of the ricotta and cheese mixture.

Instant Pot / Pressure Cooker Method

Use the sauté function to brown the meat with onions and garlic directly in the Instant Pot, then deglaze the pot with a splash of broth. Add tomatoes, tomato puree, seasonings, and the rest of the broth, lock the lid, and cook on high pressure for 5 minutes. Quick release, open the lid, then stir in broken lasagna noodles and simmer on sauté for a few minutes until noodles are tender; finish with the ricotta-cheese dollop. This method speeds things up and concentrates flavor while keeping cleanup to a minimum.

Vegetarian and Vegan Version

To make a vegetarian lasagna soup, omit the meat and increase the vegetables—diced zucchini, mushrooms, bell peppers, and shredded carrots add body and umami—then use vegetable broth and a hearty marinara. For a vegan version, swap the ricotta or cheese topping for a cashew-based ricotta or store-bought dairy-free ricotta and use nutritional yeast or vegan parmesan to add that cheesy note. Taste and adjust salt and acid with a little lemon juice or vinegar to brighten the bowl.

Gluten-Free and Low-Carb Swaps

For a gluten-free option, use broken gluten-free lasagna noodles or short gluten-free pasta and watch cooking time since many gluten-free pastas soften quickly. For a lower-carb take, replace the noodles with thinly sliced zucchini “noodles” or cut, blanched spaghetti squash added at the end of cooking. These alternatives keep the texture satisfying while cutting carbs. Adjust liquid as needed because vegetable swaps can release water.

Make-Ahead and Freezing Instructions

To make ahead, cook the soup through the step where flavors are combined but do not add the noodles; cool and refrigerate the soup base for up to 48 hours. When ready to serve, bring the soup back to a simmer and add fresh or broken noodles, cooking until tender, then top with the cheese mixture. For freezing, cool completely and freeze the soup (without the ricotta or cheese topping) in freezer-safe containers for 2–3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding fresh noodles or cooking the noodles separately to avoid a mushy texture.

Troubleshooting & Quick Tips

If your soup turns out too thin, simmer uncovered to reduce and concentrate the broth, or whisk in a small spoonful of tomato paste or a slurry of cornstarch and cold water for light thickening. If the noodles become gummy, try cooking them separately and adding them to bowls at serving time. For uneven seasoning, always taste toward the end and add salt, a pinch of sugar, or a splash of vinegar to balance acidity. For creamier results, fold the ricotta and a splash of cream into the hot soup off the heat so it warms without curdling.

Serving Suggestions and Pairings

Serve the lasagna soup with a generous sprinkle of fresh basil and a spoonful of the ricotta mixture, plus extra grated parmesan and cracked black pepper. Pair it with a crunchy green salad dressed in a bright vinaigrette and a loaf of crusty bread or garlic toast for dunking. For a weeknight-friendly plate, offer a simple antipasto platter—olives, roasted red peppers, and sliced salami—so guests can assemble small bites to complement the bowl.

Storage and Reheating

Store leftover soup and the ricotta-cheese topping separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the soup slowly on the stovetop over medium-low heat, stirring occasionally. If the noodles absorb too much liquid, add a splash of broth when reheating. Rewarm the cheese topping gently and dollop on top just before serving to keep it fresh and creamy.

Lasagna Soup Step by Step

Ingredients

1/8 tsp salt
8 oz lasagna noodles, uncooked
2 tbsp olive oil
1 lb ground beef
1/4 tsp pepper
1 tsp oregano
1 onion, chopped
2 tsp garlic, minced
4 cups chicken broth
28 oz petite diced tomatoes
29 oz tomato puree
1 tbsp basil
3/4 cup ricotta cheese
1 cup parmesan cheese, grated
1/3 cup heavy whipping cream
1 tbsp parsley

Preparation

Bring a large pot of water to a boil, salt the water, and cook the lasagna noodles according to the package directions.

Meanwhile, heat the oil in a dutch oven over medium-high and brown the ground beef.

Season the beef with pepper and oregano.

Stir in the onion and garlic, cooking for about 5 minutes, until the onion softens slightly.

Add the chicken broth, diced tomatoes, tomato puree, and basil.

Cook for about 15 minutes to let the flavors meld together, stirring occasionally.

Cut the noodles into pieces and add them to the soup, cooking for another 3-4 minutes.

In a medium mixing bowl, combine the ricotta cheese, parmesan cheese, and heavy whipping cream.

Serve the soup topped with a large dollop of the cheese mixture and garnish with parsley.

Lasagna Soup Leftovers

Store any leftover lasagna soup in containers in the refrigerator. I chose to store the soup separately from the cheese topping so they didn’t get mixed. Reheat the lasagna soup in a saucepan over medium heat

Recipe

Originally Published On: September 8, 2021

Last Updated On: October 13, 2025

Lasagna Soup

Enjoy all of the flavors of lasagna in a delicious hearty soup. Lasagna Soup is full of beef, cheese, noodles, and flavor!

Prep Time 15

Cook Time 45

Total Time 1

Course:

Main Dish

Cuisine:

American

Keyword:

cheese

ground beef

lasagna

ricotta cheese

soup

Dietary Needs:

Egg-Free

Nut-Free

Meat:

Beef

Servings:

5 from 6 votes

Ingredients

1/8 tsp salt
8 oz lasagna noodles (uncooked)
2 tbsp olive oil
1 lb ground beef
1/4 tsp black pepper
1 tsp oregano
1 onion (chopped)
2 tsp garlic (minced)
4 cups chicken broth
28 oz petite diced tomatoes
29 oz tomato puree
1 tbsp basil
3/4 cup ricotta cheese
1 cup parmesan cheese (grated)
1/3 cup heavy whipping cream
1 tbsp parsley

Recommended Equipment

Instructions

Bring a large pot of water to a boil, salt the water, and cook the lasagna noodles according to the package directions
Meanwhile, heat the oil in a dutch oven over medium-high and brown the ground beef
Season the beef with pepper and oregano
Stir in the onion and garlic, cooking for about 5 minutes, until the onion softens slightly
Add the chicken broth, diced tomatoes, tomato puree, and basil
Cook for about 15 minutes to let the flavors meld together, stirring occasionally
Cut the noodles into pieces and add them to the soup, cooking another 3-4 minutes
In a medium mixing bowl, combine the ricotta cheese, parmesan cheese, and heavy whipping cream
Serve the soup topped with a large dollop of the cheese mixture and garnish with parsley

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Nutrition Facts

Lasagna Soup

Amount Per Serving (1 cup)

Calories 488 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g55%

Trans Fat 1g

Cholesterol 74mg25%

Sodium 890mg37%

Potassium 1126mg32%

Carbohydrates 41g14%

Fiber 5g20%

Sugar 11g12%

Protein 25g50%

Vitamin A 1146IU23%

Vitamin C 30mg36%

Calcium 288mg29%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.