Lasagna Soup

5 from 54 votes

This one-pot lasagna soup recipe is comfort in a bowl. Made with lasagna noodles, ground beef and a delicious spice blend it's lasagna in soup form!

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One-pot lasagna soup is the perfect comfort food for days when you’re craving lasagna but don’t feel like doing all the work. This lasagna soup recipe is made with ground beef, lasagna noodles, vegetable broth, fresh veggies, and diced tomatoes simmered in Italian seasoning for a flavor-packed soup. It’s literally lasagna in a bowl, and my family goes crazy for it. If you love my homemade lasagna recipe, you’re going to love this lasagna soup!

Bowl of lasagna soup garnished with torn basil and parmesan cheese with another bowl nearby.
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Lasagna is one of my all-time favorite comfort foods. But it can be a bit time-consuming to make, especially if you’re making the traditional version with multiple layers. That’s why I love this one-pot lasagna soup recipe – it’s just as comforting and delicious as the original, but it’s faster and easier to make. Plus, it’s easy to customize with your favorite toppings and is ready to serve in under an hour. Pair with a chunk of crusty bread and dive in!

Why you’ll love this lasagna soup recipe

  • Easy to make. This lasagna soup uses familiar ingredients without the hassle of layering and baking.
  • One-pot! Who doesn’t love fewer dishes to wash? Everything is cooked in one large pot, so you have less pots and pans to wash after dinner.
  • Customizable. Like traditional lasagna, you can customize this lasagna soup recipe with your favorite toppings. Some of my favorites include ricotta, parmesan, and fresh basil.
  • Kid-friendly. This is one soup that kids and adults alike can agree on for dinner!

Ingredients to make lasagna soup

  • Noodles: You’ll need a box of standard lasagna noodles broken into pieces.
  • Ground beef: You can also use ground turkey or chicken.
  • Vegetables: Onion, carrots, and celery not only add texture, but they also add flavor and depth to the soup.
  • Broth: You can use homemade vegetable broth or opt for a low-sodium store-bought kind.
  • Tomatoes: For this lasagna soup recipe, you’re going to need tomato paste, canned diced tomatoes, and marinara sauce.
  • Seasonings: Garlic, Italian seasoning, red pepper flakes, and a little salt and pepper give this soup its Italian-style flavor.
Ingredients for recipe before prepped or in bowls: lasagna noodles, oil, broth, garlic cloves, tomato sauce, seasonings, paste, ground beef, whole carrots, celery stalks, diced tomatoes, and onion.

How to make This one-pot lasagna soup recipe

  1. Cook onions, carrots, and celery and then add garlic, Italian seasoning, salt, pepper, and crushed red pepper.
  2. Add the ground beef, breaking it up with a spatula, and cook until no longer pink.
  3. Add tomato paste, stirring to incorporate it into the meat and vegetables.
  4. Add the diced tomatoes, marinara sauce, and vegetable broth and bring to a boil then simmer until the vegetables are very soft.
  5. Return the soup to a boil and add lasagna noodles.
  6. Cook at a gentle boil until the pasta is al dente.
6 image collage making recipe in one pot: 1-vegetables after cooked with seasoning added, 2- ground beef added and being broken up with wooden spoon, 3- cooked veggies and ground beef with tomato paste added, 4- liquids added, 5- uncooked pasta added, 6- soup after cooked.

Tips for making the best lasagna soup

  1. Cut your vegetables into uniform pieces. For even cooking, make sure your onion, carrot, and celery are all the same size.
  2. Deglaze the pot after cooking the ground beef. Scrape up any browned bits from the bottom of your pot before adding in your broth and veggies. This adds flavor to your soup!
  3. Don’t overcook your noodles. Lasagna noodles take about 10-15 minutes to cook, so keep an eye on them and serve the soup as soon as they hit al dente.
  4. Break your lasagna noodles into bite-sized pieces. If you’re not a fan of chunky noodles in your soup, you can break them into smaller pieces before adding them to the pot.
  • Use any other pasta shape! The curls on the ends of the lasagna noodles are so fun in a soup, but any pasta shape will work in this recipe. 
  • Switch up the Protein. Ground chicken or turkey would also be great in this recipe if that is what you have on hand or prefer.
  • Replace the noodles with zucchini. For a low-carb option, you can use zucchini “noodles, also known as zoodles.
  • Make it vegan. Simply omit the ground beef and replace it with a plant-based substitute of your choice or hearty chopped mushrooms.
Overhead shot of lasagna soup garnished with fresh basil with a bowl of grated parmesan nearby.

What to serve with lasagna soup

How to store & reheat lasagna soup

Once your soup has cooled, store it in an airtight container in the fridge. I’d opt for a glass one to keep the tomato from staining a plastic container.

To reheat, transfer the soup to a saucepan and heat it over medium-low, stirring occasionally until warmed. Don’t let it come to a boil; otherwise, your noodles will become too soft.

How long will lasagna soup last in the fridge?

Your lasagna soup should last in the fridge for 3 to 4 days.

Can i freeze lasagna soup?

Yes! This is a great freezer meal. I’d leave out the noodles if you know ahead of time you want to make it into a freezer meal. Once it’s cooled, transfer the soup to an airtight container and freeze it for up to 3 months.

When you’re ready to eat, defrost in the fridge overnight and cook up some noodles fresh with the lasagna soup.

Frequently asked questions

How do I keep my noodles from getting soggy?

The best way to prevent your noodles from overcooking is to cook them separately and only add what you’re going to eat in directly to your bowl. Top off with the soup base, and you’re good to go!

Can I make lasagna soup in a slow cooker?

Yes! To make it in the slow cooker, simply brown the beef and add all of your ingredients to the pot (minus the noodles). Cook on low for 6-8 hours or high for 4-5 hours. When ready to eat, cook up some fresh noodles and add them to your bowl as desired.

Is lasagna soup gluten-free?

No, the lasagna noodles contain gluten. To make it gluten-free, you can replace the noodles with a gluten-free pasta of your choice. You can also use zucchini noodles as a low-carb option.

Bowl of lasagne soup with a scoop of ricotta and spoon dipped inside, garnished with torn basil and parmesan cheese.

Lasagna soup is an easy and delicious one-pot meal that’s perfect for busy weeknights. Whether you’re looking to switch up your weeknight dinners or even freeze it for later, this hearty dish has got you covered! So grab your pot, and let’s get cooking!

More soup recipes:

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Lasagna Soup

This one-pot lasagna soup recipe is comfort in a bowl. Made with lasagna noodles, ground beef and a delicious spice blend it's lasagna in soup form!
5 from 54 votes
Servings 6 servings
Course Soup
Calories 491
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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  • Add olive oil to a large dutch oven and set over medium heat. Once the olive oil is shimmering, add onions, carrots and celery and cook for 7 to 9 minutes, or until the vegetables have softened and the onion is translucent.
  • Add garlic, Italian seasoning, salt, pepper and crushed red pepper, and cook for 1 to 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 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 to 20 minutes, or until the vegetables are very soft.
  • Once the vegetables have softened, return the soup to a boil and add 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 a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.


Tip: Make a big batch of this lasagna soup minus the noodles for an easy dump-and-heat freezer meal for busy weeknights!


Calories: 491kcal, Carbohydrates: 46g, Protein: 27g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 568mg, Potassium: 793mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3749IU, Vitamin C: 6mg, Calcium: 107mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American, Italian
Course: Soup

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Recipe Rating


  1. Barb says:

    Made it!
    Loved it!
    Will make again and again!!

    1. Yumna says:

      Yay! So glad to hear.

  2. Pamela says:

    Not sure I’ll ever make pan lasagna again – this soup has all the great flavors and none of the heaviness. Great recipe!

  3. Heather says:

    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.

    1. Yumna J. says:

      So glad you guys liked it, Heather!

  4. Becky says:

    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!

    1. Yumna J. says:

      Thank you, Becky! I am so glad you and your husband enjoyed it!

  5. Ashley says:

    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!

    1. Yumna J. says:

      Oh my goodness, thank you so much I am so glad you liked it!

  6. Arwa Abulhasan says:

    “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!

    1. Yumna J. says:

      Aw, I am so glad you guys liked it! Thank you so much!

  7. Shannon Vendemmia says:

    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.

    1. Yumna J. says:

      Woo-hoo! Thank you so much! I am so happy that you enjoyed the soup and great tip on using gluten-free noodles.