The perfect recipe for busy weeknights! It's quick and easy comfort food that everyone will love!
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❤️ Why you'll love it
- This easy recipe is definitely going to be one of your favorites! It turns your favorite Italian food into soup - perfect for those cooler months!
- This simple recipe is easy to make plus the ingredients are basic and inexpensive. You may not even have to take a trip to the grocery store to make it!!
- Lasagna soup takes way less time to make than traditional lasagna making it a great meal for busy weeknights.
I'll tell ya, I love this particular soup recipe for so many reasons! One of the things I like to do is make it on top of the stove (it takes just 20 minutes) and then add the whole pot to the slow cooker set on "warm".
That way it stays hot as people come and go and everyone can eat when they're ready!
🧾 Ingredients
Try ground bison, ground pork, ground chicken, ground turkey, or Italian sausage in place of the ground beef.
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- olive oil
- pasta (campanelle)
- ground beef
- onion
- garlic cloves
- beef stock
- pasta sauce
- crushed tomatoes
- Italian seasoning
- crushed red pepper
- mozzarella cheese
- parmesan cheese
- heavy cream
- fresh basil
🔪 Instructions
- Saute the ground beef, garlic and onion over medium-high heat in a large pot. Add all of the ingredients except the noodles, cheese and cream. Cook them together for about 10 minutes.
- Add the cooked pasta and mix together.
- Finally, stir in the shredded cheeses and cream.
- Serve and top with additional parmesan cheese and fresh basil.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
- Package any leftover lasagna soup in an airtight container in your refrigerator for up to 3 days after cooking. Reheat in a sauce pot over medium heat (or microwave in a microwave safe container) when you are ready to eat.
- Make your leftovers last longer by popping them in the freezer for up to 3 months. You can use zipper freezer bags or a freezer container.
📖 Variations
- Try adding a dollop of ricotta cheese to the top to make this delicious recipe even creamier.
- If you aren't a fan of ground meat, you can use chicken sausage or Italian sausage - or leave the meat out entirely.
- Spicy sausage also works in this recipe if you're looking to amp up the spice level. You can also add extra red pepper flakes!
- Have extra veggies in your fridge? The best thing about this recipe is that you can really add anything to it. From green peppers to fresh spinach, the Italian herbs will make any veggies fit right in flavor-wise!
- If you don't have beef broth handy, you can use chicken broth, V-8 juice, or vegetable broth instead.
- Garnish with fresh parsley if you are out of basil.
- You can make this in a slow cooker on low if you do not want to spend the time cooking this on the stove top. Just combine all the ingredients, except for the cheese and cream in the slow cooker. Once it is done, add the cream and cheese.
🍅 Vegetarian Lasagna Soup
Make this yummy soup vegetarian by skipping the ground beef and using V-8 juice or vegetable stock in place of the beef stock. Double check that the pasta sauce isn't made with meat or stock, too.
💭 Tips
Expert Tip: Any type of tender noodles work for this soup, but for the best results use a smaller noodle so that it is easy to scoop up with a spoon.
- Make this a one pot lasagna soup by adding the noodles in with the stock and letting the soup simmer until the noodles are done.
- Cook the noodles ahead of time. When you set them aside, place them in pasta sauce or olive oil so that they do not stick together while you prepare the rest of the soup.
- Chop garlic cloves, or use a grater for them.
- Brown the ground beef in the pan with the onions before adding the stock and sauce to maximize the flavor.
- Keep the shredded cheese in the refrigerator until you are ready to add it to the pot. This will prevent clumping and allow for the melty cheese to incorporate smoothly.
- Always shred the cheese from a block of cheese for best results. Don't buy the pre-shredded.
👩🍳 FAQs
Absolutely! The beauty of using ground beef is that it is a fairly interchangeable ingredient. You can easily swap in any ground meat, like ground pork or ground turkey without impacting the traditional flavors of lasagna. Or leave it out entirely for a vegetarian version.
Any kind of pasta or marinara sauce will work for this lasagna soup recipe. Even if you are out of tomato sauce, you can use a can of tomato paste. Just make sure to add a little bit of extra beef broth and salt to make up for the fact that tomato paste is more dense.
Yes, you can definitely use cooked lasagna noodles. In fact, you can use any kind of pasta for this great recipe. When using larger noodles I recommend cutting them into smaller pieces. This will make it easier to scoop them up with a spoon.
Yes, you can freeze it for up to 3 months.
📚 Related recipes
- Looking for a twist on your favorite lasagna flavors? My cheesy Mexican lasagna recipe is right up your alley.
- Next time you want to transform a classic recipe into a bowl of soup, try out my chicken enchilada soup. It can be made in a crock pot or on the stove top!
- With New Years around the corner, you might be looking for something a bit more healthy. If that's the case, you are going to want to try my delicious crockpot lentil soup.
🍽️ Serve with...
- Soft garlic breadsticks? Yes please!
- Or make garlic bread with this 30 minute baguette recipe.
- My light and flaky easy to make cheddar cheese biscuits are the perfect companion when you're making this hot soup on a chilly day.
- If you're looking for something a little less bready, but still want to add texture then my saltine cracker recipe is the match for your meal! Made with simple ingredients, these crackers will level-up this cozy soup.
- Want to take this comfort food meal to the next level? My authentic southern style bourbon cake is an indulgent way to end your dinner.
📞 The last word
I love Italian food anyway and we eat it often... but when it's as quick as this easy lasagna soup recipe?
It's on the menu several times a month!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lasagna Soup Recipe
Print Pin Recipe SaveEquipment Needed
Ingredients
- 8 ounces pasta, cooked (I used campanelle)
- 1 tablespoon olive oil
- 1 ½ pounds ground beef
- 1 onion, chopped (about 2 cups)
- 3 cloves garlic, chopped
- 4 cups beef stock
- 24 ounces pasta sauce
- 24 ounces crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 tablespoon crushed red pepper
- 2 cups Mozzarella, shredded from a block
- ½ cup grated parmesan cheese, plus more for sprinkling, optional
- ¼ cup heavy cream
- fresh basil, optional
Instructions
- Cook pasta as directed on package.
- Drain and add about ½ cup of the pasta sauce. Set aside.
- Add the ground beef, garlic, and onion to a large dutch oven over medium high heat.
- Cook until the beef is done and the onion is softened; about 5 minutes.
- Add the remaining ingredients except the noodles, cheese and cream.
- Bring to a simmer and cook 10 minutes.
- Stir in the noodles, cheese, and cream.
- Simmer until heated through; about 2 or 3 more minutes
Slow Cooker Instructions
- Brown beef in a skillet.
- Add the remaining ingredients except cheese, cream, and pasta.
- Cook on low for 6 to 8 hours.
- About 30 minutes before you want to serve it add the cooked pasta, cheese, and cream.
- Stir and cover until you're ready to serve.
Notes
- Make this a one pot lasagna soup by adding the noodles in with the stock and letting the soup simmer until the noodles are done.
- Cook the noodles ahead of time. When you set them aside, place them in pasta sauce or olive oil so that they do not stick together while you prepare the rest of the soup.
- Chop garlic cloves, or use a grater for them.
- Brown the ground beef in the pan with the onions before adding the stock and sauce to maximize the flavor.
- Keep the shredded cheese in the refrigerator until you are ready to add it to the pot. This will prevent clumping and allow for the melty cheese to incorporate smoothly.
- Always shred the cheese from a block of cheese for best results. Don't buy the pre-shredded.
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