Lasagna Soup
Updated Sep 26, 2025
Lasagna soup recipe made with broken lasagna noodles simmered in a tomato broth with ground beef, seasonings, and vegetables.
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Try my easy one-pot lasagna soup!
Lasagna has always been one of my favorite comfort foods, but I don’t always have the time (or patience) for all the layering. That’s where this lasagna soup recipe comes in. It’s got all the cozy flavors of classic lasagna ground beef, noodles, veggies, tomatoes, and Italian seasoning simmered together in one pot.
If you’ve tried my homemade lasagna, you’ll love this version just as much. This lasagna soup recipe is faster, easier, and ready in under an hour, but still tastes just as hearty and comforting. I usually serve it with a piece of crusty bread on the side, and my family goes crazy for it every time.
Happy Cooking!
– Yumna
Lasagna Soup Ingredients
- Noodles: I use standard lasagna noodles and break them into smaller pieces. Any pasta shape works! For a low-carb option, you can use zucchini noodles, aka zoodles.
- Ground beef: I make lasagna soup with ground beef, but ground turkey and ground chicken also work.
- Olive oil: You can also use avocado oil.
- Vegetables: Onion, carrots, and celery.
- Broth: You can make homemade vegetable broth or buy it from the store.
- Tomatoes: Tomato paste, canned diced tomatoes, and marinara sauce.
- Seasonings: Garlic, Italian seasoning, red pepper flakes, salt, and pepper.
How to Make Lasagna Soup
Lasagna Soup Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 28 ounce can canned diced tomatoes
- 1 cup marinara sauce
- 6 cups low-sodium vegetable broth
- 10 lasagna sheets broken
- ½ cup ricotta cheese for serving
- Grated Parmesan cheese for serving
- Fresh basil thinly sliced, for serving
Instructions
- Add olive oil to a large Dutch oven and set over medium heat. Once the olive oil is shimmering, add the onions, carrots, and celery and cook 7–9 minutes or until the vegetables are soft and the onions are translucent.
- Add the garlic, Italian seasoning, salt, pepper, and crushed red pepper. Cook for 1–2 minutes, or until the garlic is very fragrant.
- Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add the tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
- Add the diced tomatoes, marinara sauce, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the vegetables are very soft.
- Once the vegetables are soft, return the soup to a boil and add the broken lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
- Serve the soup in large bowls topped with ricotta, grated Parmesan, and fresh basil.
Notes
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- Cut your vegetables into even pieces. This way, they’ll all finish cooking at the same time.
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- Deglaze the pot after you cook the ground beef. Scrape up any browned bits from the bottom of the pot before you add the broth and veggies. This adds flavor to the soup!
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. I recommend a glass container, because the tomato might stain a plastic container. Reheat in a saucepan over medium-low heat, stirring occasionally until warmed. Don’t let it come to a boil, because the noodles will get too soft.
- Freezing: If you know you’re going to freeze it, I recommend cooking the noodles separately and freezing the soup without them. Transfer the soup to an airtight container and freeze it for up to 3 months. Defrost the soup in the fridge overnight, warm it on the stove, and serve with fresh noodles.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Sneak in some greens. Stir in spinach, kale, or Swiss chard in the last few minutes of cooking, just before serving.
- Add more fiber. Add a scoop of brown lentils with the broth and tomatoes.
- Make it a white lasagna soup. Instead of a tomato-based broth, make a white sauce with heavy cream, Parmesan, and mozzarella. And in place of the ground beef and tomatoes, use chicken and mushrooms.
Recipe Tips
- Cut your vegetables into even pieces. This way, they’ll all finish cooking at the same time.
- Deglaze the pot after you cook the ground beef. Scrape up any browned bits from the bottom of the pot before you add the broth and veggies. This adds flavor to the soup!
- Simmer gently. A rolling boil can break the lasagna noodles into mushy pieces.
Serving Ideas
- Bread: Olive Oil Garlic Bread, Garlic Knots, Easy Flatbread
- Salad: Chopped Green Goddess Salad, Fresh Garden Salad, Kale Caesar Salad
- Pizza: Sheet Pan Pizza, Upside Down Pizza, Cast Iron Pizza
FAQs
The best way to prevent soggy noodles is to cook them separately from the soup. Add a portion of noodles to your bowl, top them off with the soup base, and enjoy!
Yes! Brown the beef and add all of your ingredients to the pot (minus the noodles). Cook on low for 6–8 hours, or on high for 4–5 hours. Serve with fresh noodles.
Comments
Yay! I can have lasagna in soup form! I haven’t been able to have my homemade lasagna for years because gluten and dairy free substitutes just don’t hold up well or taste the same. This soup gave me a use for my gluten free lasagna noodles, which always are broken. I used a combo of oregano, rosemary, basil, marjoram, sage and garlic powder to replace the Italian seasoning since I don’t like thyme. I eliminated crushed red pepper and the cheeses. I used 12 oz. of broken brown rice lasagna, and ground lean chicken in place of beef. My hubby and I both give this soup enthusiastic thumbs up! It tastes just like lasagna, but is allergen friendly and healthy. Thanks for the fantastic recipe!
Made it!
Loved it!
Will make again and again!!
Yay! So glad to hear.
Not sure I’ll ever make pan lasagna again – this soup has all the great flavors and none of the heaviness. Great recipe!
So Fabulous! All kids ate it, Adults devoured it. Will be making it again….a lot. Lasagna noodles were very messy for the kids, lots of flopping out of spoons/forks. We will be doing a smaller noodle next time.
So glad you guys liked it, Heather!
This soup is so good! Easy & hardy! My husband said it’s one of his new favorites so I’m sure I’ll be making it again! Thanks for the great recipe!
Thank you, Becky! I am so glad you and your husband enjoyed it!
Wow! 10/10 excellent, rich flavor- so good! This will be on rotation in our house of picky eaters. One of the best soups I have ever had and the best lasagna soups I have tried yet!
Oh my goodness, thank you so much I am so glad you liked it!
“Like a warm hug in winter” the exact words of my 14 year old after having this soup for the second day in a row. Definitely a kid friendly recipe and I had it for two consecutive days as well!
Must try!
Aw, I am so glad you guys liked it! Thank you so much!
I’ll never eat traditional lasagna again! This soup was AMAZING! The spoon of ricotta is the icing on the cake. I made mine with Italian sausage slices and cooked the fresh basil into the sauce before serving. I also switched out the noodles for gluten free ones. This will take a little longer for the noodles to cook. Make sure you add them one at a time or they will stick and keep stirring them as they cook.
Woo-hoo! Thank you so much! I am so happy that you enjoyed the soup and great tip on using gluten-free noodles.