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Lasagna Soup

This Lasagna Soup tastes just like the classic Italian dish … minus the layering! It’s the perfect dinner to make when it’s cold outside. 

lasagna soup in a small soup bowl

For the entire month of April, I’ve been trying to utilize my slow cooker more and maximize my time in the evenings. We’ve had some delicious meals so far, like BBQ Chicken Nachos and Southwest Chicken.  

I originally planned to make this Lasagna Soup in the slow cooker, but decided to just make it on the stove instead. Sometimes when you make pasta dishes in the slow cooker the texture can be a bit off, so it’s often recommended to cook the pasta separately. Since I would have to brown the ground beef and cook the pasta separately (and broil the cheese!), it just didn’t make sense for me to use the slow cooker.

This soup was a big hit! My husband loved it and my oldest ate a big bowl of it. It’s a hearty soup that has become one of our favorites in the colder months, but it’s still nice for summer with a light, fresh salad.

lasagna soup in a small green soup bowl

What’s Needed for Lasagna Soup? 

This one-pot lasagna soup has a simple ingredients list: 

  • Ground beef
  • Onion
  • Garlic
  • Brown sugar
  • Beef broth
  • Diced tomatoes 
  • Tomato sauce 
  • Italian seasoning 
  • Salt 
  • Lasagna noodles
  • Mozzarella cheese 

How to Make Lasagna Soup

  1. Brown the ground beef with the onions and garlic.
  2. Add the brown sugar, beef broth, tomatoes, tomato sauce, Italian seasoning, and salt.
  3. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes.
  4. Add the broken lasagna noodles and cook until noodles are tender.
  5. When ready to serve, ladle the soup into oven-safe bowls and top with mozzarella. Broil until the cheese is browned and bubbly.
top view of lasagna soup in a small green soup bowl

Can I Use Another Ground Meat? 

Of course! I used ground beef for that classic lasagna flavor, but you could also use ground sausage, ground turkey, or ground pork. I like to use a mixture of ground beef and hot Italian sausage when I make traditional lasagna

Do I Have to Broil the Cheese? 

No, you don’t have to. It’s a small extra step to broil the cheese in the oven before serving, but so worth it. Look at that cheesy goodness! It really does taste just like lasagna, without all the effort of layering.

a portion of cheesy lasagna soup being spooned from a soup dish

Tips for Making Easy Lasagna Soup

  • The secret to getting perfect strings of cheese in every bite is to use sliced cheese instead of shredded. 
  • This quick lasagna soup would be delicious served in a bread bowl.
  • Leftovers will last up to 5 days in the fridge. 

More Easy Soup Recipes:

Lasagna Soup

4.28 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 625kcal
Author: Emily Grace

Ingredients

  • 1 lb ground beef
  • 1/2 onion , chopped
  • 3 cloves garlic , minced
  • 1 tbsp brown sugar , packed
  • 32 oz beef broth
  • 2 (14.5) oz can petite diced tomatoes
  • 15 oz can tomato sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 2 cups broken lasagna noodles
  • Sliced mozzarella cheese

Instructions

  • Brown the ground beef with onions and garlic; drain well.
  • Add the brown sugar, beef broth, tomatoes, tomato sauce, Italian seasoning, and salt.
  • Bring to a boil over medium heat; reduce heat and simmer for 20 minutes.
  • Add noodles and cook until noodles are tender.
  • When ready to serve, ladle the soup into oven safe bowls and top with mozzarella.
  • Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.

Notes

Adapted from Paula Deen.

Nutrition

Calories: 625kcal | Carbohydrates: 97g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 1027mg | Potassium: 956mg | Fiber: 6g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 4.7mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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