This easy Lasagna Soup recipe comes together in less than an hour for a soup version of everyone’s favorite comfort food! All you need is some basic ingredients and a large pot to make this dream a reality!
If you haven’t tried lasagna in soup form, put this on the very top of your To Do list!
Ready in under an hour, this simple lasagna soup recipe comes together in far less time and much less effort than classic lasagna. It nails all of the classic lasagna features, including a melty cheesy topping and hearty al dente noodles in a rich beefy broth.
The whole family is guaranteed to love this lazy lasagna experience! Enjoy it on any busy weeknight or for special occasions alike!
Let’s discuss the straightforward ingredients for this ultimate comfort food. The great news is the full list of ingredients can be found at any grocery store.
Lasagna Soup Ingredients:
Ground Beef: The main ingredient that makes a meaty lasagna so delicious, we need one pound of lean ground beef.
Lasagna Noodles: Pick your favorite brand of lasagna noodles. I use gluten-free lasagna noodles, but regular lasagna noodles work great too.
Yellow Onion and Fresh Garlic: This duo brings a big canvas of flavor.
Avocado Oil: Used to sauté the vegetables and brown the meat. Olive oil works too.
Italian Seasoning: Comprising many kinds of dried herbs, including dried parsley, dried oregano, dried rosemary, and more, Italian seasoning brings a huge infusion of herb flavor.
Diced Tomatoes and Tomato Paste: The tomato portion of our easy lasagna soup recipe!
Chicken Broth: Needed for the soup consistency and to help cook the pasta noodles, we need a quality chicken stock. I like using chicken bone broth, but beef broth works too.
Pure Maple Syrup (Optional): A sweetener like pure maple syrup or cane sugar helps cut the acidity of the tomatoes.
Sea Salt and Black Pepper: Season the soup with salt and pepper to your personal taste.
For the Cheesy Topping:
A combination of grated mozzarella cheese, ricotta cheese, parmesan cheese, and fresh basil makes up that luscious cheese topping mixture.
Recipe Customizations:
- Use ground turkey, ground chicken, or ground Italian sausage in place of the ground beef.
- Make it dairy-free by using all dairy-free cheese, or omit the cheese altogether. I prefer going with cashew-based cheeses instead of oil or soy based cheeses when it comes to a vegan cheese selection.
- Swap out the diced tomatoes and tomato paste for one 24-ounce jar of your favorite marinara sauce or tomato sauce.
- Make the tomato broth taste richer by adding 1/2 cup of heavy cream.
Now that we’ve covered the simple ingredients, let’s make this cozy soup recipe!
How to Make Easy Lasagna Soup:
Heat the avocado oil in a large Dutch oven over medium heat and sauté the chopped onion for 5-8 minutes or until softened.
Add in the minced garlic, ground beef, and Italian seasoning. Use a rubber spatula or a wooden spoon to break the beef into small pieces as it browns and cook for about 5 minutes, or until the beef is almost cooked through.
Transfer the diced tomatoes, chicken broth, tomato paste, and pure maple syrup to the large pot and stir well. Bring the soup to a full boil then reduce the heat to a gentle boil and cook for 10 minutes. If you have more time, feel free to cook the soup longer.
Break up the lasagna noodles into 2 to 3-inch pieces and add them into the soup. Return the soup to a gentle boil if it isn’t already bubbling and cook for another 8-12 minutes, or until the noodles are soft to your liking.
While the soup is cooking, stir together the ingredients for the cheese topping in a bowl (mozzarella, ricotta, parmesan, and basil). Set aside until ready to use.
Once the soup has finished cooking, serve in large bowls with dollops of the cheese mixture on top.
If you’d like, you can mix the cheese mixture into the soup, but I prefer it served on top. Serve lasagna soup with a side salad and fresh garlic bread for an unforgettable meal.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Recipe Tips:
- For an extra lasagna vibe, use oven-safe bowls and sprinkle extra mozzarella cheese over the soup. Place bowls on a rimmed baking sheet and broil under the oven broiler for 4 to 6 minutes, or until the cheese is golden brown and melted.
- If you would like to use a full 8-oz box of lasagna noodles, increase the amount of broth to 8 cups. If you go this route, consider adding another pound of ground beef or ground Italian sausage.
- Prefer cooking in your instant pot? Make my Instant Pot Lasagna Soup recipe.
Ready in a fraction of the time, whip up this dreamy beefy lasagna soup the next time you’re craving traditional lasagna!
If you love hearty soups like this, also try out some of my other favorite soup recipes.
More Hearty Soup Recipes:
- Ground Beef and Cabbage Soup
- Hearty Ground Turkey Soup with Vegetables
- Avgolemono Soup (Greek Lemon Chicken Soup)
- Coconut Lime Fish Soup
- Crock Pot Chicken Stew
Your next favorite soup recipe!
Lasagna Soup Recipe
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 pound lean ground beef 90/10 fat content
- 1.5 Tbsp Italian Seasoning
- 2 (15-oz) cans diced tomatoes or 24-oz jar marinara sauce
- 4 cups low-sodium chicken broth
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup or sugar optional
- 6 lasagna noodles broken into 3-inch pieces*
- 1 tsp sea salt to taste
- ½ tsp black pepper
Cheese Topping:
- 2 to 3 cups mozzarella cheese grated
- 1 ½ cups ricotta cheese
- ⅔ cup parmesan cheese to taste
- ⅓ cup fresh basil chopped
Instructions
- Heat the avocado oil in a large Dutch oven over medium heat and sauté the chopped onion for 5-8 minutes or until softened. Add in the minced garlic, ground beef, and Italian seasoning. Use a rubber spatula or a wooden spoon to break the beef into small pieces as it browns and cook for about 5 minutes, or until the beef is almost cooked through.
- Transfer the diced tomatoes, chicken broth, tomato paste, and pure maple syrup to the large pot and stir well. Bring the soup to a full boil then reduce the heat to a gentle boil and cook for 10 minutes. If you have more time, feel free to cook the soup longer.
- Break up the lasagna noodles into 2 to 3-inch pieces and add them into the soup. Return the soup to a gentle boil if it isn’t already bubbling and cook for another 8-12 minutes, or until the noodles are soft to your liking.
- While the soup is cooking, stir together the ingredients for the cheese topping in a bowl (mozzarella, ricotta, parmesan, and basil). Set aside until ready to use.
- Once the soup has finished cooking, serve in large bowls with dollops of the cheese mixture on top.
- If you prefer, you can mix the cheese mixture into the soup, but I prefer it served on top.
