The Best Lasagna Soup Recipe
Nothing is more comforting than a hot bowl of soup on a chilly day. The best lasagna soup has all of the delicious flavor of classic lasagna, made in less time, with minimal effort! My family loves how each person can add as much cheese as they want to their bowl. Some pile it high while I (who is cow dairy intolerant) skip it all together or add some homemade goat cheese ricotta.
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Lasagna soup is made with beef, tomato sauce, herbs, broth, and lasagna noodles. Simple ingredients we usually have in the pantry that make a dish my kids love! Whether it’s a busy weeknight, or you are having guests for dinner – this recipe is always a favorite!
Why You’ll Love This Recipe:
- Quick & Easy – This one pot recipe is so quick to assemble! Cooking in just 6 minutes (in the instant pot) makes this recipe easy to put together and eat within 30 minutes.
- Layer on the veggies – I can easily throw in extra chopped tomatoes, spinach, bell peppers, or a dried greens mix and my kids totally don’t notice! This soup is an easy recipe to get extra veggies into your littles diet with no fuss.
- Affordable – No special ingredients are required for this recipe. To make it feel more traditional you can use lasagna noodles. But if I don’t have those on hand, I just add 8oz. of any noodles that are in our cupboards.
- Cheesy Goodness – If you live in a cheese-lover household like us, adding as much cheese as you’d like per bowl will make this recipe an instant favorite!
- Customizable – You can add red pepper flakes, balsamic vinegar, extra vegetables, veal, spicy sausage, meatballs, or various noodle types to this recipe to make it your own.
Save Time Chopping Vegetables
You can buy a premade frozen celery and onion mix in some grocery stores. I like to do something similar at home by buying bags of whole celery and whole onions and chopping and freezing myself. I chop the vegetables, freeze flat on a parchment lined cookie sheet, then once frozen I transfer to wide mouth mason jars to preserve in the freezer for quick use. Bonus, storing in glass prevents your freezer from smelling like onions! Having these frozen chopped vegetables available makes cooking so much faster, and saves on dish washing time as well!
Instant Pot Recipe
We make this primarily as an instant pot recipe. Our family loves how fast it is! I will also give stovetop instructions so that you can make this meal no matter what kitchen equipment you have – no pressure cooker required!
Tools You’ll Need:
Instant pot ( or large stock pot)
Spatula
Measuring Cups
Teaspoons
Liquid Measuring Cup
Cutting Board
Knife
Ingredients:
Ground Beef
Onion – chopped
Tomato Sauce
Chicken Broth
Lasagna Noodles
Garlic powder
Salt
Basil – dried
Oregano – dried
Rosemary – dried
Parsley – dried
Mozzarella – grated
Parmesan – grated
Ricotta – optional
How To Make The Best Lasagna Soup:
Instant Pot Method:
Sauté ground beef on sauté setting of instant pot
Add chopped onion and sauté until translucent
Add chicken broth to sautéed beef and onion. Deglaze pot by scraping any brown bits off of the bottom of the pot
Add herbs, garlic powder, and salt to broth and stir
Add tomato sauce to pot – do not stir
Break whole lasagna noodles into bite sized pieces and add to the pot -do not stir
Place lid on instant pot and close steam valve. Pressure cook on high for 6 minutes (it will take about 20 minutes to come to build pressure). Open steam valve to quick release pressure.
Using a ladle, portion into individual bowls. Top with cheese and serve.
Stovetop Method:
Sauté ground beef on medium heat in stock pot
Add chopped onion to pot and sauté until translucent
Pour chicken broth into sautéed beef and onion and deglaze pot by scraping any brown bits off of the bottom of the pot
Add herbs, salt, garlic powder, and tomato sauce to pot
Break whole lasagna noodles into bite sized pieces and add to the pot and stir
Boil over medium heat until noodles are tender ( 15-20 minutes)
Using a ladle, portion into individual bowls. Top with cheese and serve.
Storage:
Store in an airtight container in the refrigerator for up to five days. You may need to add more broth if the noodles absorb the broth during storage.
The Best Lasagna Soup Recipe
Equipment
- Instant pot or large stock pot
- Spatula
- Measuring Cups
- Teaspoons
- Liquid measuring cup
- Cutting board
- Knife
Ingredients
- 1 lb Ground Beef
- 1 Onion diced
- 2 cups Tomato Sauce
- 8 cups Chicken Broth
- 8 Whole Lasagna Noodles
- 1 tsp Garlic powder
- 1 tbsp Salt
- 1 tsp Dried basil
- 1 tsp Dried Oregano
- 1/2 tsp Dried Rosemary
- 1 tsp Dried Parsley
- 8 oz. Mozzarella – grated
- 4 oz. Parmesan – grated
- 1 tub Ricotta – optional
Instructions
- Instant Pot Method:
- Sauté ground beef on sauté setting of instant pot
- Add chopped onion and sauté until translucent
- Add chicken broth to sautéed beef and onion. Deglaze pot by scraping any brown bits off of the bottom of the pot
- Add herbs, garlic powder, and salt to broth and stir
- Add tomato sauce to pot – do not stir
- Break whole lasagna noodles into bite sized pieces and add to the pot -do not stir
- Place lid on instant pot and close steam valve. Pressure cook on high for 6 minutes (it will take about 20 minutes to come to build pressure). Open steam valve to quick release pressure.
- Using a ladle, portion into individual bowls. Top with cheese and serve.
- Stovetop Method:
- Sauté ground beef on medium heat in stock pot
- Add chopped onion to pot and sauté until translucent
- Add chicken broth to sautéed beef and onion and deglaze pot by scraping any brown bits off of the bottom of the pot
- Add herbs, salt, garlic powder, and tomato sauce to pot
- Break whole lasagna noodles into bite sized pieces and add to the pot and stir
- Boil over medium heat until noodles are tender ( 15-20 minutes)
- Using a ladle, portion into individual bowls. Top with cheese and serve.
Notes
Store in an airtight container in the refrigerator for up to five days. You may need to add more broth if the noodles absorb the broth during storage. Save Time Chopping Vegetables
You can buy a premade frozen celery and onion mix in some grocery stores. I like to do something similar at home by buying bags of whole celery and whole onions and chopping and freezing myself. I chop the vegetables, freeze flat on a parchment lined cookie sheet, then once frozen I transfer to wide mouth mason jars to preserve in the freezer for quick use. Bonus, storing in glass prevents your freezer from smelling like onions! Having these frozen chopped vegetables available makes cooking so much faster, and saves on dish washing time as well! Instant Pot Recipe
I make this primarily as an instant pot recipe. I love how fast it is! I will also give stovetop instructions so that you can make this meal no matter what kitchen equipment you have – no pressure cooker required!
Did You Try This Lasagna Soup Recipe?
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This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read my full disclosure policy here.
