The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it’s comfort in a bowl!

Whenever I need something comforting, I always want lasagna. Problem is, it’s so much work. Making it in soup form is the answer!

Why you’ll love this recipe

• Quick and easy: It’s ready in just 30 minutes for a hearty meal.
• Freezer-friendly: This is perfect for meal prep or saving leftovers.
• Comfort in a bowl: This has all the cheesy cozy flavours of lasagna in soup form!

Ingredients and substitutions

• Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
• Onions – any type of onion, including shallots, will work here.
• Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
• Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
• Marinara sauce – any type of jarred pasta sauce can be used.
• Beef broth – vegetable or chicken broth will also work.
• Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
• Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
• Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
• Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned. 

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there are fewer dishes to do after. You can make it separately if you’d like (this is actually best if freezing so the pasta doesn’t soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything, so you don’t really need a side dish, but if you’re looking for ideas, here are some options:

• Garlic bread or fresh crusty bread
• Bruschetta
• Caesar salad or my Brussels sprouts salad
• Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

Meal prep tools

• Order the same mafalda pasta I use in this recipe.
• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.