by Traci ·
5 from 160 votes
Total 45 minutes minutes
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This delectable lasagna soup recipe is a quick and easy way to enjoy lasagna without all the work. It's saucy, cozy, family-loved, and made in one pot using the Instant Pot or stove!
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Table of Contents hide
1) Why you'll love this recipe
2) Lasagna soup ingredients
3) How to make lasagna soup on the stove
4) How to serve lasagna soup
5) Recipe tips and variations
6) Storage instructions
7) Recommended soup recipes
8) 📖 Recipe
9) Lasagna Soup
Why you'll love this recipe
- You get all the comfort of lasagna without the work.
- One pot lasagna soup means there's only one pot to clean.
- The instructions are simple and straightforward for any cooking level.
- It travels and reheats easily – perfect for lunch on the go.
This scrumptious lasagna soup is a family favorite dinner any day of the week. Tender pasta, rich tomato sauce, juicy beef, and a 3-cheese topping make it irresistible! This easy pasta dinner truly packs all the comfort of lasagna into a cozy homemade soup.
This lasagna soup recipe basically means having lasagna any night of the week because the effort is minimal! It's as easy browning onions and beef, adding sauce ingredients along with dried pasta, and cooking everything together in one pot using the Instant Pot or stove. I've included instructions for both in the recipe card below.
This soup also makes the best leftovers. It travels well and reheats easily, so you even can take it on the go! Of course, lasagna soup is always better with homemade French bread or foccacia bread and a kale salad, so don't forget those!
Lasagna soup ingredients
- olive oil - Or preferred cooking oil.
- ground beef - Use any fat content preferred.
- onions and garlic - Use any color onions. I always recommend fresh garlic.
- canned tomatoes - Use whole, diced, or crushed canned tomatoes for this recipe.
- canned tomato sauce - I recommend plain sauce because you'll add seasonings if you follow this recipe.
- tomato paste - Adds depth of flavor and thickness to the soup.
- chicken broth - Or other variety such as beef broth or vegetable broth.
- plain water - Adjust the thickness of the soup by adding water.
- Italian seasoning - If you don't have store bought seasoning, make this quick and easy Italian seasoning recipe.
- pasta - This lasagna soup recipe uses bowtie pasta since it holds up so nicely, fits perfectly on a soup spoon, and doesn't overcook. See below for further pasta recommendations.
Essential toppings
- cheese - Classic lasagna uses ricotta cheese, mozzarella cheese, and Parmesan cheese. This soup benefits from the same cheeses as toppings.
- fresh parsley - This adds a pop of color and flavor.
How to make lasagna soup on the stove
I honestly don't mind standing over a hot stove for lasagna soup. It's pretty effortless, so most of the time spent is me objectifying the deliciousness as I occasionally stir it. My favorite part is how you turn a bunch of simple pantry ingredients into a thick, rich, and hearty soup. Here's how to make it:
First, saute the ground beef, onions, and garlic in a Dutch oven or heavy soup pot. Drain any excess fat. Stir in tomatoes, sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles.
Add bowtie pasta, or your pasta of choice, increase heat, and bring the soup to a boil. Loosely cover the pot and reduce heat to a medium simmer for 10 to 15 minutes until pasta is cooked to your liking, stirring as needed. Add small amounts of water or broth as needed to maintain your desired sauce consistency. I always end up adding about 1 cup of water.
Here is what it looks like when the noodles are perfectly cooked. Now you're ready to serve this mouthwatering soup with the cheesy toppings to finalize those lasagna vibes!
How to serve lasagna soup
Whether you make lasagna soup in the Instant Pot or on the stove, the serving recommendation is the same. Serve it with a dollop of ricotta, shredded mozzarella, grated Parmesan, and a little chopped fresh parsley for a pop of color. You will love how it tastes like lasagna with minimal effort!
Recipe tips and variations
- Substitute the ground beef with ground turkey or Italian sausage and follow the same recipe instructions.
- Choose sturdy and readily available pasta like bowtie, macaroni, rigatoni, or penne for lasagna soup. Regular lasagna noodles tend to overcook in the pressure cooker, which is why I prefer bowtie pasta for this recipe.
- Swap canned diced tomatoes with crushed tomatoes for a thicker soup broth consistency.
- Lasagna soup thickens as it cools because the noodles soak up the broth. So, you may wish to add more cooking liquid in small amounts to adjust the consistency.
- Substitute canned tomato products with 24-ounce marinara sauce plus 1 cup water for either cooking method. The Instant Pot version may require an additional 1 cup liquid after it cooks to adjust sauce consistency.
Storage instructions
- Refrigerate: Cool lasagna soup completely and refrigerate in an airtight container for up to 5 days.
- Freeze: Transfer cooled soup to airtight freezer containers and freeze for up to 3 months (or longer if vacuum sealed).
- Thaw: Transfer frozen soup to the refrigerator for an overnight stay to thaw. Never thaw frozen food on the counter.
Recommended soup recipes
- Italian Sausage Soup
- Zuppa Toscana
- Split Pea Soup with Ham
- Cabbage Roll Soup
- Stuffed Pepper Soup
📖 Recipe
Lasagna Soup
This delectable lasagna soup recipe is a convenient way to enjoy lasagna comfort without all the work. It's saucy, cozy, family-loved, and made in one pot using the Instant Pot or stove!
Prep TimePrep Time: 15 minutes mins
Cook TimeCook Time: 30 minutes mins
Total timeTotal Time: 45 minutes mins
Yield 12 cups
Author Traci Antonovich
5 from 160 votes
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Ingredients
This amount yields 12 cups
- 1-2 tablespoons Olive Oil
- 1 pound Lean Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced-
- 1 (15-ounce can) Diced Tomatoes, don't drain
- 1 (15-ounce can) Tomato Sauce, or tomato puree
- ½ (6-ounce can) Tomato Paste
- 4 cups Chicken Broth, plus 1 cup water
- 1-2 cups Water, as needed to adjust broth
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt
- Black Pepper to taste
- 8 ounces Bowtie Pasta (uncooked), *see footnote
Lasagna Soup Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
See recipe footnotes for pressure cooker instructions
Heat soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.
Stir in TOMATOES, TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.
Increase heat to HIGH and bring the soup to a boil.
Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until pasta is cooked to your liking, stirring every few minutes.
Add WATER in small amounts to adjust broth consistency.
Remove from heat. Continue to the serving instructions below.
Serving Instructions
Serve warm. Top each serving with a bit of RICOTTA, MOZZARELLA, PARMESAN, and FRESH PARSLEY.
Storage and Reheat
To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).
To reheat: Add more cooking liquid as needed because the noodles will have absorbed much of the broth.
Equipment
4.5 quart soup pot or 6-quart pressure cooker
Recipe Notes
- Substitute the ground beef with ground turkey or Italian sausage and follow the same recipe instructions.
- Choose sturdy and readily available pasta like bowtie pasta, macaroni, rigatoni, or penne for lasagna soup. Regular lasagna noodles tend to overcook in the pressure cooker, which is why I prefer bowtie pasta for this recipe.
- Swap canned diced tomatoes with crushed tomatoes for a thicker soup broth consistency.
- Lasagna soup thickens as it cools because the noodles soak up the broth. So, you may wish to add more cooking liquid in small amounts to adjust the consistency.
- Substitute the canned tomato products with a 24-ounce marinara sauce plus 1 cup water for either cooking method. The Instant Pot version may require an additional 1 cup liquid after it cooks to adjust sauce consistency.
How to make lasagna soup in a pressure cooker
Note: If doubling the recipe, you must use an 8 or 10-quart cooker to accommodate the volume.
Instructions: Select "Sauté" on the cooker and heat olive oil. Add beef, onions, and garlic. Sauté until cooked through, stirring as needed. Drain excess fat. Add a splash of broth to deglaze and release any browned bits. Press "Cancel". Stir in tomatoes, sauce, tomato paste, broth, seasonings, and pasta. Secure the lid, set pressure release valve to "Sealing," and pressure cook on high for 1 minute. When the cook cycle ends, use quick pressure release for al dente pasta or a 10-minute natural release for softer pasta. Open the lid and stir. Add small amounts of WATER to adjust broth consistency, if needed. Follow serving instructions above.
Did you make this? We love your feedback!!Please rate and review this recipe.
Nutrition
Serving: 1cup | Calories: 195kcal | Carbohydrates: 12g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 693mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 2mg
Course Dinner Recipes, Main Course
Cuisine American, Italian
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Reader Interactions
5 from 160 votes (126 ratings without comment)
We love recipe feedback...
Comments
Sarah Williams says
This was so delicious and easy. Perfect rainy dinner. I used about a tbsp boullion base instead of the broth, and then added a bit more salt (I had salt-free canned tomatoes) and a tbsp of sugar during cooking and it just made it POP. We are also celiac so used our favorite brand of GF noodles and they held up wonderfully. Hearty, filling, soul warming food. Loved this for my family and love how you can customize your own cheese preferences.Reply
Traci says
Sounds like perfection to me, Sarah. I'm so glad my ring made its way into your kitchen and that everyone enjoyed it. Thanks so much for the feedback. xoxoxo
Debra says
Love this recipe. Make it whenever I'm in the mood for lasagna but too lazy to make it. After I make it, I serve it with some fresh ricotta cheese dollops 😉 Note, I did use my own homemade sauce for this since I have the seasoning down to a science. Thanks for the recipe👍👍Reply
Traci says
Yes!! So glad you're appreciating the convenience and can put your sauce to great use. Thanks for coming back to leave this review. Enjoy!!
Shayli says
Honestly not the most flavorful I’ve ever tried, but it did the job and my family was pleased! Very easy for a weeknight too, which is always a plus!Reply
Traci says
Hey Shayli, quick tip for ya - if a homemade meal isn't flavorful enough for you, adding tiny amounts of salt (taste as you go) will eventually get all the flavors of your dish to pop in all the right ways.
I purposely keep my salt levels conservative in my recipes so my readers can add as needed. I value your feedback and I'm so glad your family enjoyed! Thank you
Jennie says
I made this for the first time today. It is delicious! I added a spoonful of cottage cheese as well as ricotta.Reply
Traci says
Oh that's perfect and I'm so glad you gave my recipe a go! Thanks so much for the feedback. Enjoy!!
Brenda says
Just ate this soup. I tasted after it cooled down. It tasted good except for it tasted like it was sweet and had sugar in it. The sugar I think is coming from the canned tomato products I used. I did not put cheese on because I just wanted a taste. I’m hoping the cheese tames down the sweetness. I do like it, I just think I need to pay attention to the sugar content in my tomatoes.
Reply
Traci says
Hi Brenda, well as you know, there's definitely no sugar in this lasagna soup recipe. I've never found it to be too sweet, but yes, tomatoes are naturally sweet – perhaps some more so than others. Hope you find the perfect canned tomatoes for your liking. Enjoy!
Colleen says
This was really good and simple to make. I used chicken broth and chicken bone broth. I also, added zucchini .Reply
Traci says
Yay! So glad you enjoyed it! Love those add-ins you used. YUM! Thanks for sharing your experience!
Caryn says
This was really good! I have made another lasagna soup but I like the seasonings in this one better. I used half ground beef and half Italian sausage for the meat. Later on I added a handful of spinach to the soup. I let everyone top their own soup with the cheese which was a big hit. We love cheese! Thank you for a great recipe!Reply
Traci says
Yayy! I'm so glad you found your way to my recipe and went for it 🙂 I love the half meat combo and greens are always good. Thanks for coming back to sharing your experience here. Enjoy!!
Karli says
Made this with our boring canned beef my husband made but we need to use up (convenient though lacks flavor.) buuut I used it with Italian seasoning (which is what i use for my zuppa toscana when using ground beef) and WOOOOW. turned out spicy too because of added red chili flakes! LOVE how easy this was, thanks so much! Will keep this!!!! ❤️Reply
Carol says
I had been craving lasagna but didn't want to go through the hassle of making it. Then I found this soup recipe! So delicious and because it's soup, I think it's even better than lasagna because of the comfort factor. This one is going in the regular rotation. Thanks so much!Reply
Traci says
Yayy! This is exactly how I feel about this one 🙂 Thank you for taking the time to comment - much appreciated!
Jennifer says
Do you have any recommendations for doing this in a crockpot? I’m taking it to a soup dinner but we won’t be eating until after trick-or-treating. I was hoping to do it in a crockpot to keep it warm.
Reply
Traci says
Hi Jennifer, I'll be adding crockpot instructions eventually. What I recommend is that you make the soup following the instructions (for stove or Instant Pot) and when it's party time, use the crockpot as a warming/serving appliance. Let me know if you have any questions about that method 🙂 Enjoy!
Courtney says
This recipe was seriously delicious and so easy!! Thank you!!!!Reply
Traci says
Yay and you're so welcome! I'm glad you went for it and enjoyed 🙂 Thanks for the feedback. I so appreciate it!
Melissa says
I honestly didn't think I was going to prefer this to regular lasagna. But I love my IP and with 5 hungry kids, I needed something they all like, quickly. But this had all the flavor and the noodles cooked perfectly. I added cottage cheese to the bottom of each bowl, topped it with the soup and then mozzarella on top. I had leftover lasagna noodles so I broke them up and they were good but I think I'd like the smaller bow ties better next time. This was a hit and I'll make it again!Reply
Melissa says
Used hamburger and sausage this time - even better! Threw in some banana pepper rings for flavor. Next time I'll use red pepper flakes.
The Kitchen Girl says
Oh yay! Yes, that's a great combo. Sounds like you enjoy spice, as do I, which is why I left this recipe a canvass for doing just that 🙂 Glad you're enjoying it - thanks!
Elissa says
This was super simple and tastes fabulous! I used turkey but I bet it would be even better with 1/2 beef and 1/2 sausage.Reply
The Kitchen Girl says
Yay! So glad you enjoyed it 🙂 Yep, you can use any proteins for this recipe and I like your idea. Thanks for the review!
Ashley says
I made this using mozzarella filled ravioli and it is SO good. Made some homemade breadsticks with it and it’s like having lasagna (my husbands favorite meal) without all the work.Reply
The Kitchen Girl says
Oh yum! I'm so glad you both enjoyed 🙂 Thanks for the feedback! Cheers!
Lori says
Hi Ashley. Did you use frozen Ravioli? Thank you!
Andi says
Making this tonight. Two questions:
1) do you drain the grease after sautéing up the ground beef?
2) have you used frozen or fresh tortellini? If so, same cook time/release time? I like al dente.
Thanks!Reply
The Kitchen Girl says
Yep, the recipe indicates to drain any excess grease, if needed. I would definitely not add any tortellini to this soup until after the soup has pressure cooked or the tort will likely become mushy or fall apart. So, it needs to be cooked separately. Let me know if you have other questions and enjoy!
Kalyn says
Do you think this would work using leftover spaghetti sauce with the meat already cooked and in it? Maybe add more broth and diced tomatoes then call it good?
Reply
The Kitchen Girl says
Hmmm, you're changing the whole recipe by doing that so I can't say what you'll need to do to call it good. But please, let me know how it turns out if you decide to experiment 🙂 Thanks and enjoy!!
Liya says
So yummy! Third time making it! I used ground turkey and a very popular broth concentrate since I didn't have canned broth and it was equally delicious. Definitely a keeper!Reply
The Kitchen Girl says
Yayyy! So glad you're enjoying Lasagna Soup for the third time 🙂 I'm so happy to inspire this. Thanks for taking the time to leave feedback. I appreciate it!
Nevair says
Can't wait to make this! I'm sure it's been asked already, but can't find it. Can you double this batch in an 8 quart pot? If so, does every ingredient get doubled? Also, is this a good soup to freeze?
Reply
The Kitchen Girl says
Yes, you can double this Lasagna Soup in an 8 quart pressure cooker. And yes every ingredient gets doubled, but you still follow the same instructions and cook time. And yes, you can freeze this soup just like you would any other 🙂 Let me know if you have any other questions or need me to elaborate. Hope you love it like we do. Cheers!
Pam H. says
Wow, this is delicious and so easy! I didn’t have tomato sauce or diced so used our own jar of stewed and two cans of tomato paste. Added some chopped spinach too. This will be a new staple in my meal planning. Thank you for the recipe!Reply
The Kitchen Girl says
Yay! Yes, any tomato products will work for this recipe as long as the amounts are similar. Sounds like you nailed it 🙂 Thanks for the feedback and so glad you enjoyed!
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