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This flavorful and easy Lasagna Soup recipe works in the slow cooker or on the stovetop! Full of rich Italian flavor, fresh vegetables, ground beef, and noodles, each bowl is delicious when finished with a ricotta-Parmesan garnish, and served alongside salad and garlic bread. The lasagne soup is a cozy, satisfying dinner for the whole family to love!

Overhead shot of two bowls of slow cooker lasagna soup

Lasagna Soup Recipe

Lasagna soup is such a fun twist on the classic Italian-American casserole. The rich, hearty flavors in the vegetable, beef and noodle soup come together in a flavorful dish that’s cozy and comforting. Italian herbs like basil and oregano add a subtle touch of freshness to the delicious veggie-packed meal. You just can’t beat the ease of a lasagna that simmers in one pot — without any layering or extra dishes!

Browning ground beef with vegetables in a pot

While some soups and stews require more patience and a longer cooking time, this lasagna soup recipe is a great weeknight option. If you use the stovetop method, it’s ready from start-to-finish in less than an hour, and much of that time is hands-off. The soup is also a good prep-ahead option, since it reheats beautifully and keeps in the refrigerator or freezer for extended periods. Finally, for those days when you will be out of the house and you need a meal that’s waiting for you when you walk in the door, whip up the crockpot lasagna soup!

Pouring marinara sauce into a Dutch oven

Ingredients

This is a quick overview of the ingredients that you’ll need for a pot of lasagna soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Olive oil: to brown the meat and vegetables.
  • Ground beef: or substitute with Italian sausage for even more flavor! You can also use chicken or ground turkey if you prefer.
  • Onion, bell pepper, and garlic: fresh vegetables that add great flavor and nutrients to the soup.
  • Italian seasoning: a blend that typically includes basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes making an appearance.
  • Petite diced tomatoes: the smaller tomatoes are perfectly bite-sized for soup! You can use regular diced tomatoes if that’s what you have, though.
  • Marinara sauce: for even more rich Italian flavor in the broth. You can use a homemade marinara or your favorite store-bought brand (we love Rao’s).
  • Beef broth: the base of the soup. Chicken broth will also work.
  • Water: to thin the broth so that the noodles can cook directly in the pot.
  • Sugar: just enough to balance the acidity of the tomatoes.
  • “No Boil” or “Oven Ready” lasagna noodles: cook quickly in the pot at the very end — no separate boiling water necessary!
Adding lasagna noodles to a pot of soup

The Cheese Topping

Since lasagna always includes cheese, the soup wouldn’t be complete without some type of cheese garnish! I’ve included an optional ricotta topping that’s made by stirring together ricotta cheese, Parmesan cheese, and pesto sauce (store-bought or homemade). If you don’t care for this blend, try garnishing your soup with grated Parmesan or shredded mozzarella.

Ricotta and Parmesan cheese mixed with pesto in a bowl

How to Make Lasagna Soup

This soup works well in the slow cooker or on the stovetop. I’ve included instructions for both methods in the recipe box below.

  1. Brown the ground beef, onion, bell pepper, garlic and Italian seasoning in oil over medium-high heat until the meat is no longer pink. Drain off the fat.
  2. Add the tomatoes, marinara sauce, broth, and water.
  3. Bring to a boil, then reduce the heat to low and simmer (covered) for 15 minutes on the stovetop or about 4-6 hours on LOW in the slow cooker.
  4. Add the broken lasagna noodles to the pot or Crock Pot, cooking until the noodles are tender (this will take about 7-10 minutes on the stovetop, or about 30 minutes in the slow cooker).
  5. Stir together the ricotta topping.
  6. Ladle the soup into bowls and serve with cheese on top.
Close overhead image of a bowl of lasagna soup

What to Serve with Lasagna Soup

This hearty stovetop or slow cooker lasagna soup is delicious when paired with a Caesar salad, a Shaved Fennel Salad, or a simple green salad dressed in red wine vinaigrette. You might also like to offer a side of garlic bread, breadsticks, homemade focaccia bread, or crusty baguette to complete the meal.

Square side shot of two bowls of lasagne soup on a dinner table

Storage

Leftover soup will keep in an airtight container in the refrigerator for 3-4 days.

How to Freeze

This soup will freeze well, but it’s best if you omit the noodles before freezing. Noodles can become mushy when thawed, so I recommend preparing the soup, but leaving the lasagna noodles out of the pot until you’re ready to serve. Let the soup cool to room temperature, package in airtight containers, and freeze for up to 3 months.

When you’re ready to enjoy the frozen soup, thaw in the refrigerator overnight. Reheat the soup on the stovetop over low heat, adding the noodles to the simmering broth and cooking for 7-10 minutes (or until tender).

Side shot of two bowls of crockpot lasagna soup recipe on a dinner table

Recipe Variations

  • Substitute ground Italian sausage for the ground beef (or use a combination of the two).
  • Make chicken lasagna soup or turkey lasagna soup instead of using the ground beef.
  • Use chicken broth instead of beef broth.
  • Omit the ricotta topping and just sprinkle shredded mozzarella or grated Parmesan cheese on top of each bowl.
  • If using regular lasagna noodles (rather than the no-boil or oven-ready variety), cook the noodles in a separate pot of boiling water according to package instructions. Drain, and then add the cooked noodles to the pot of soup at the very end. You can omit the extra 1 cup of water in the recipe.
Overhead shot of two bowls of easy lasagna soup recipe on a table

Tips for the Best Lasagna Soup Recipe

  • Garnish the soup with fresh herbs, when available. Basil, parsley, oregano and thyme are great options to add extra flavor and brightness to the dish.
  • Scale the recipe to suit the size of your family. If you’re cooking for just one or two, you can prepare a smaller pot of soup by cutting all of the ingredients in half. The rest of the cooking instructions remain the same.
  • Taste and season as you go. The total amount of salt and pepper necessary will depend on your personal preference, and on the saltiness of your broth and other ingredients.
Side shot of easy lasagna soup in two white bowls on a table

More Lasagna Recipes to Try

Overhead shot of two bowls of slow cooker lasagna soup

Lasagna Soup {Slow Cooker or Stovetop}

5 from 3 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings 12 cups
Calories 174 kcal
Whip up this flavorful and easy lasagna soup in the slow cooker or on the stovetop!

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons Italian seasoning
  • 2 (14.5 ounce) cans petite-diced tomatoes, not drained
  • 1 (24 ounce) jar marinara sauce
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon sugar
  • 8 “No Boil” (“Oven Ready”) lasagna noodles (about 5 ½ ounces total), broken into bite-size pieces

Optional Topping:

  • 1 cup ricotta cheese, at room temperature
  • ½ cup grated Parmesan cheese, plus extra to taste
  • 1 tablespoon pesto
  • Kosher salt and black pepper, to taste
  • Chopped fresh herbs, such as parsley or basil

Instructions

STOVETOP METHOD:

  • In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
  • Add the tomatoes, marinara sauce, broth, water, and sugar, using a wooden spoon to scrape up any browned bits from the bottom of the pot as you stir. Bring to a boil, then reduce the heat to low. Cover the pot with a lid; simmer the soup for 15 minutes.
  • Add the broken lasagna noodles to the pot. Simmer, uncovered, stirring occasionally, until the noodles are tender, about 7-10 minutes.
  • While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
  • Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.

SLOW COOKER METHOD:

  • In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
  • Transfer the beef mixture to a slow cooker. Stir in the tomatoes, marinara sauce, broth and water.
  • Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. When there are about 30 minutes remaining in the cooking time, stir the broken lasagna noodles into the slow cooker. Give everything a good stir, cover with the lid, and continue cooking for the remaining 30 minutes, or until the noodles are tender.
  • While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
  • Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.

Notes

  • Substitute ground Italian sausage for the ground beef (or use a combination of the two).
  • Make chicken lasagna soup or turkey lasagna soup instead of using the ground beef.
  • Use chicken broth instead of beef broth.
  • Omit the ricotta topping and just sprinkle shredded mozzarella or grated Parmesan cheese on top of each bowl.
  • If using regular lasagna noodles (rather than the no-boil or oven-ready variety), cook the noodles in a separate pot of boiling water according to package instructions. Drain, and then add the cooked noodles to the pot of soup at the very end. You can omit the extra 1 cup of water in the recipe.

Nutrition

Serving: 1cup of soup (not including optional topping)Calories: 174kcalCarbohydrates: 20gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 710mgPotassium: 617mgFiber: 3gSugar: 6gVitamin A: 704IUVitamin C: 24mgCalcium: 52mgIron: 3mg
Keyword: crockpot lasagna soup, easy lasagna soup, Lasagna Soup, slow cooker lasagna soup
Course: Dinner, Main Course
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in December, 2016. The photos were updated in December, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Sounds like you and Spencer have a wonderful time at his class, especially for a Monday! This lasagna soup looks SO good, Blair. I’ve made something sorta similar years ago, but I like this version much better. Sounds perfect for the snow we’re supposed to get this weekend!

  2. HI Blair,
    THIS IS HEAVEN. I love lasagna. I love soups. But lasagna soup??? Are you kidding me. This is the ultimate thing! Thank you for posting this!

  3. The looks like something my picky sweetie would enjoy. My family loves lasagna, but does not do peppers. One onion I can slip in. Any suggestions on other add ins? Thank you.

    1. Hi, Lynn! Yes — this is definitely a favorite with all of my boys (big and small). 🙂

      You can easily leave out the peppers and either not replace them with anything, or if you want to add another vegetable, I’d go with something mild like sliced zucchini or yellow summer squash (your little one probably wouldn’t even taste it if you dice it really small)! Are there other veggies that he/she likes? Just about anything goes…sliced carrots? Extra diced tomatoes? Any of those options would be fine! Enjoy!

      1. Thank you, I was thinking of maybe ”hiding” some carrots. I was concerned over the flavor.
        Also thinking of small amounts os ricotta on top of the serving bowls!

        1. The carrots would be a great addition, Lynn! My only tip would be to make sure that you dice the carrots small enough so that they cook through and are soft by the time the rest of the soup is done. A crunchy bite of carrot might not agree with a picky little one! 🙂

  4. I made this today and it was soooo good! I found your site by Googling “low fat soup ground beef” and poof your recipe popped. I plan to check out your other recipes too as I like tasty, quick, easy, and low point. Thank you and Merry Christmas!

    1. Hey, Lori! I’m so glad that you found my site! Welcome! And hooray for yummy soup — especially at this time of year. My husband and my kids love this particular soup, so I’m glad that you enjoyed it as well. Have a great holiday!

    1. Hi, Kathy! I would worry that the ricotta wouldn’t smoothly melt and incorporate into the soup, so I wouldn’t stir it in. Instead, if you want to add the ricotta, I would put a dollop on top (kind of like topping chili with a dollop of sour cream). Enjoy!

  5. 5 stars
    This sounds superb! We love the taste of lasagna but I don’t like the noodles unless they’re ‘overcooked’. Breaking them into smaller pieces and cooking them in the soup sounds like they would have the texture I like.
    However, neither of us like marinara sauce or commercial spaghetti sauce. I usually make my own but would like suggestions from anyone that has the same situation: what to substitute for the marinara sauce. Other than that, I like how yours sounds. I, too, would add some ricotta cheese on top, and I would also OFFER some cream cheese or even cottage cheese for anyone who wants to try it. When I make lasagna, I combine the cream and cottage cheeses and cook it in the lasagna and it makes a delicious addition. But in soup, I would add it to my own dish after cooking.

  6. Many years ago before the days of good jarred sauce, I use to make a plain one with a can of puree, large can of sauce, and one or two small cans of paste. Basic spices of basil, cilantro. Oregano, garlic salt and sugar. All to your personel taste. I would do some more fine tuning now by maybe starting with sauting up some finely chopped onion, garlic.

  7. If you pre-cook the meat and then put it in as the recipe says, does the meat get overcooked once it is then in the crock pot for 7 – 8 hours? Can you put the mat in the crock pot raw, or is that not recommended?

    1. Hi! The meat doesn’t get overcooked — it’s kind of like slow simmering a pasta meat sauce or a chili — it just slowly flavors the soup. You could probably put it in raw and then break it up with a spoon as it cooks, but you would definitely want to use a very lean meat so that you don’t have the fat making the broth greasy. 🙂 Hope that helps!

  8. This sounds delicious! Do you think it would freeze well? I’m wondering if I should half the recipe since I’m only making it for two people. Also, what size is your crockpot? Thanks for the info. Excited to have found your crock pot meals!

    1. Hi, Katie! I use a 6-quart slow cooker. And yes…this freezes well! We’ve enjoyed it that way many times. 🙂

    1. Hi, Jillian! Sure, I think those would work fine. I’d just keep an eye on the soup because the cooking time will probably be different for the fresh noodles. Fresh pasta typically cooks a lot faster than dry pasta, and you don’t want to over-cook the noodles and have them turn out mushy. Hope that helps! 🙂

  9. I went to the store and TOTALLY forgot the lasagna noodles! ARGH. Can I substitute with any pasta? This is probably a stupid question as I bet you can but had to ask!

    1. Hah! I’ve totally done that too. You can definitely substitute with any other type of pasta. The only catch is that the cooking time might be different, depending on the type/shape of pasta that you use. If it’s a pasta shape that requires a longer cooking time, then it will also require more time in the slow cooker. Just keep your eye on it and you’ll know it’s done when the pasta is tender. Enjoy!

  10. I completely forgot to cook the ground beef and just added it! Aside from the fat in it, will it still cook and be ok to eat?

    1. Yes! I think it should be fine. You will probably need to break it up with a spoon as it cooks so that it’s not just one big lump of meat. 🙂 Otherwise, it should work okay!

  11. 5 stars
    I made this for dinner last night and it turned out beautifully! I thought the three bell peppers was going to be a lot, but they’re very mellow and you don’t notice them. I use chicken broth instead of beef, because it’s what I have in the house, but it was still great! Thanks for the delicious recipe!

  12. 5 stars
    This recipe looks so delicious. I’ve never really tried making a lasagna soup. Actually, I never knew that I can make soup out of lasagna recipe. Thanks for sharing this wonderful idea with us. By the way, can I add milk for this recipe? Like for example, half cup of milk and half cup of water? Is it possible?

    1. Hey, Julia! Thank you! I hope that you try it — this soup is one of our favorites!

      I haven’t tried the milk, so I don’t know what would happen. I would just worry about it curdling or doing something funky if it gets too hot? Not sure, so if you try it please report back and let me know!

    1. Hey, Chrissy! I’m honestly not sure — I’ve never tried it, so I wouldn’t know how long to suggest you cook it in the pressure cooker to make sure that the noodles are cooked through but not overdone. Sorry I’m not more helpful in that regard. 🙂

      1. No worries!! I tried it….and it only took 5 minutes after coming up to pressure in my Pampered Chef Quick Cooker…so total cook time 15-20 mins. Next time I’m going to decrease the broth though. Thought I’d respond in case anyone else was curious. It was DELICIOUS!!