The Best Lasagna Soup Recipe

The best lasagna soup recipe brings the comfort of a classic layered pasta dish to the table in a single pot. Ground beef, onion, garlic, Italian seasoning, marinara sauce, broth, and pasta come together as a hearty soup, then each bowl is finished with mozzarella, a dollop of ricotta, and fresh herbs.

Mafalda pasta gives the soup a lasagna-inspired look, while rotini or broken lasagna noodles can be used for a different shape. The tomato-based broth carries the savory ingredients, and the two cheeses add the familiar lasagna finish without requiring separate layers or a baking dish.

This is a practical 30-minute meal with 5 minutes of preparation and 25 minutes of cooking. The recipe makes 6 servings, so it works for a family meal or for planned leftovers. Because the noodles are best handled separately when freezing, the soup also offers a useful make-ahead option.

The stovetop version uses one-pot cooking: brown the beef, onion, and garlic, add the remaining soup ingredients, simmer until the pasta is cooked, and finish each serving with cheese. Slow cooker and pressure cooker directions provide additional ways to prepare it when those methods better suit your schedule.

Ingredients

• 1 lb extra-lean ground beef

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp each salt & pepper

• 1 (650mL) jar marinara sauce

• 4 cups beef broth

• 2 cups dried mafalda pasta (or rotini)

• 1/2 cup ricotta cheese

• 1/2 cup mozzarella cheese

• Fresh parsley or basil, for garnish

Mafalda pasta gives the soup its lasagna-like appearance, but rotini is also suitable. Broken lasagna noodles can be used in bite-sized pieces as another pasta option. Any type of onion, including shallots, works here. Fresh garlic is an option alongside garlic powder or a garlic-based pasta sauce, although the recipe’s ingredient guidance identifies fresh garlic as having the best flavor.

How to Make The Best Lasagna Soup Recipe

The stovetop method uses sautéing followed by simmering in one pot. Start by cooking the ground beef in a large pot over medium-high heat until browned, about 5 minutes. Add the diced onion and minced garlic, then continue sautéing for another 2–3 minutes, until fragrant.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth, and dried pasta. Stir to combine, then bring the soup to a boil. Place the lid on the pot and simmer for 20 minutes, until the pasta is cooked through. The full stovetop process takes about 25 minutes of cooking after 5 minutes of preparation, for a total time of 30 minutes.

When the soup is ready, ladle it into large bowls. Sprinkle mozzarella over the top, add a dollop of ricotta, and garnish with fresh parsley or basil if desired. The cheeses and herbs are added at serving rather than cooked into the pot.

A slow cooker version begins by browning the beef, onions, and garlic in a large skillet over medium-high heat for 5 minutes. Transfer that mixture to the slow cooker with the remaining ingredients, leaving out the pasta and cheeses. Cook on high for 4 hours or low for 8 hours, adding the pasta during the final 30 minutes. Top the bowls with cheese before serving.

For an Instant Pot preparation, brown the beef, onions, and garlic with the sauté feature for 5 minutes. Add the remaining ingredients except the cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then use a quick release. Finish individual bowls with the cheeses.

About The Best Lasagna Soup Recipe

The Best Lasagna Soup Recipe translates the familiar idea of lasagna into a soup format. Instead of layering pasta, sauce, meat, and cheese in a baking dish, the ingredients cook together in a pot and the cheeses are added to each bowl at the end.

It is ready in 30 minutes and is freezer-friendly. The recipe also supports stovetop, slow cooker, and pressure cooker preparation, giving the same lasagna-inspired combination several practical cooking formats. For another recipe idea, explore Easy Lasagna Soup Recipe (One Pot!).

Variations

The pasta can change according to what is available while keeping the lasagna-inspired character of the soup. Use mafalda for the most lasagna-like shape, rotini for a compact spiral, or break lasagna noodles into bite-sized pieces. You can also browse 5-Ingredient Ground Beef Casserole With Potatoes (No Fuss) for another option.

The meat and broth can also be adjusted:

• Replace the ground beef with ground turkey or ground chicken.

• Use Italian sausage removed from its casings instead of ground beef.

• Omit the ground beef and use vegetable broth for a vegetarian variation.

• Replace beef broth with vegetable or chicken broth.

For additional vegetables, add sliced mushrooms, spinach, carrot, celery, or bell peppers. The cheese topping can remain mozzarella and ricotta, or mozzarella can be replaced with cheddar or Swiss for a different flavor. Fresh parsley can be exchanged for basil or oregano as the garnish.

Serving Suggestions

Serve the soup in large bowls with mozzarella sprinkled over the top, a dollop of ricotta, and fresh parsley or basil if desired. Since the soup already brings together meat, pasta, sauce, and two cheeses, it can stand on its own as a complete meal. Another recipe you may want to try is Cheesy Ground Beef and Rice Casserole.

If you want something alongside it, supported options include:

• Garlic bread or fresh crusty bread

• Bruschetta

• Caesar salad or Brussels sprouts salad

• Steamed vegetables or asparagus

These pairings offer different directions without changing the soup itself: bread complements the brothy dish, salad adds a crisp component, and steamed vegetables or asparagus add extra vegetables to the meal.

Storage and Make-Ahead

Store leftover soup in the refrigerator for 4–5 days. For the best freezer result, freeze the soup before adding the noodles. Keeping the pasta out of the portion being frozen preserves the option to add freshly cooked noodles when the soup is reheated. For another make-ahead idea, see Grandma’s Hamburger Casserole.

Freeze the soup without noodles in airtight containers for up to 3 months. When reheating from frozen in the microwave, heat it for 6–8 minutes, stirring halfway through. You can also warm it on the stovetop, then add freshly cooked noodles before serving.

The same noodle-free approach applies when preparing the soup ahead for freezing: make the soup portion without pasta, freeze it in airtight containers, and prepare the noodles separately when you are ready to serve. This keeps the freezer instructions and reheating method aligned.

Why You’ll Love It

This soup captures the recognizable combination associated with lasagna—ground beef, marinara, pasta, ricotta, and mozzarella—without requiring the separate assembly of layers. The pasta cooks directly in the soup, and the cheeses are added to the bowls, so the finished meal has a straightforward one-pot structure.

Its 30-minute total time is another practical advantage. Five minutes of preparation and 25 minutes of cooking produce 6 servings, making the recipe useful when a hearty meal is needed without a long cooking schedule. The stovetop version uses a large pot from browning through simmering, which keeps the process focused and easy to follow. For another recipe idea, explore Crockpot Vegetable Beef Soup Recipe.

The recipe is also flexible without losing its central identity. Mafalda, rotini, or broken lasagna noodles can fill the pasta role; several broths and ground meats are supported alternatives; and the ricotta topping can be left out. The freezer-friendly format adds another useful option, especially when the soup is frozen without noodles and finished with freshly cooked pasta later.

Pro Tips for Success

Use the cooking sequence as written so the meat and aromatics develop their base before the liquid and pasta are added. Brown the ground beef over medium-high heat for about 5 minutes, then sauté the onion and garlic for another 2–3 minutes, until fragrant. This keeps the sautéing stage distinct from the later simmer.

Once the marinara sauce, broth, seasoning, salt, pepper, and pasta go into the pot, stir to combine before bringing the soup to a boil. Cover the pot for the 20-minute simmer, and check that the pasta is cooked through before serving. The pasta is the clearest doneness cue provided for the stovetop method.

For alternate appliances, keep the pasta timing in mind. In the slow cooker, add it only during the last 30 minutes rather than at the beginning. In the Instant Pot, push the pasta underneath the liquid before cooking on high pressure for 3 minutes, then use a quick release. In either version, add the cheeses to the bowls rather than including them in the cooking liquid.

Flavor and Texture

The finished dish is a hearty lasagna-inspired soup with ground beef, pasta, and two cheeses. Marinara sauce and Italian seasoning bring the familiar pasta-sauce direction, while mozzarella and ricotta create the signature finishing combination associated with lasagna. You can also browse The Best Tomato Bisque Soup Recipe: A Restaurant-Style Recipe – Munchkin Time for another option.

Mafalda pasta contributes to the visual impression of lasagna soup, and rotini or broken lasagna noodles change the shape without changing the basic concept. The soup is served in large bowls, with mozzarella scattered over the surface and ricotta spooned on top. Fresh parsley or basil adds the final herb garnish when used.

Because the cheeses are placed over individual servings, each bowl can receive its own balance of mozzarella and ricotta. Omitting the ricotta leaves out that topping, while using cheddar or Swiss in place of mozzarella changes the cheese flavor rather than preserving the exact original profile.

Troubleshooting

The main planning issue is the recipe’s serving metadata: it yields 6 servings, and the nutrition information is listed per serving. Portion the soup into 6 servings when you need the nutrition figures to correspond to the stated serving size.

For freezing, avoid freezing the noodles with the soup. Freeze the soup without pasta in airtight containers, then reheat it and add freshly cooked noodles. This is also the supported solution when you want to prepare the soup ahead without having the noodles included in the frozen portion.

Frequently Asked Questions

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

Yes. For the slow cooker, brown the beef, onions, and garlic first, then cook the mixture with the remaining ingredients except pasta and cheeses on high for 4 hours or low for 8 hours. Add the pasta during the last 30 minutes. For the Instant Pot, use the sauté feature for the beef, onions, and garlic, add the remaining ingredients except cheese with the pasta under the liquid, cook on high pressure for 3 minutes, and use a quick release.

What is the best way to prepare it?

The stovetop method starts by browning the beef, then sautéing the onion and garlic. Add the sauce, broth, seasoning, salt, pepper, and pasta, bring the mixture to a boil, cover, and simmer until the pasta is cooked through. Finish bowls with mozzarella, ricotta, and fresh herbs.

How long does it take to make?

The recipe takes 5 minutes to prepare and 25 minutes to cook, for a total of 30 minutes.

Can I make it ahead or freeze it?

Yes. Refrigerate leftovers for 4–5 days. For freezing, leave out the noodles, use airtight containers, and freeze for up to 3 months. Reheat from frozen in the microwave for 6–8 minutes, stirring halfway through, or warm it on the stovetop and add freshly cooked noodles.

What substitutions work?

Ground turkey or ground chicken can replace the extra-lean ground beef, and vegetable or chicken broth can replace beef broth. Mafalda, rotini, or broken lasagna noodles can be used for the pasta.

Nutrition

Nutrition per serving:

• Calories 305 kcal

• Fat 9 g

• Cholesterol 65 mg

• Sodium 725 mg

• Carbohydrates 27 g

• Fiber 2 g

• Sugar 3 g

• Protein 27 g

• Saturated fat 5 g

• serving size: 1 serving

• calories: 305 kcal

• fat: 9 g

• saturated fat: 5 g

• carbohydrates: 27 g

• fiber: 2 g

• sugar: 3 g

• protein: 27 g

• sodium: 725 mg

• cholesterol: 65 mg