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This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
Scroll to the end of the post to the recipe card to see all the measurements and details.
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
The full list of instructions can be found in the recipe card at the end of the post.
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
This lasagna soup works perfectly in both the crock pot and Instant Pot.
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
