This Lasagna Soup Recipe is a spin off of a classic! It’s packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!
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This post is generously sponsored by Furlani and Canada Beef and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
There are so many lasagna-inspired recipes we love! From this Classic Lasagna recipe and Skillet Lasagna, to Taco Lasagna, BBQ Chili Cheese Lasagna, you name it.
But this Lasagna Soup? Well, it’s been touted by my kids as one of the best meals they’ve ever had.
This Lasagna Soup recipe is everyone’s favorite pasta bake in soup form! It has all of the delicious flavors and textures of lasagna, but instead of taking time to assemble a lasagna casserole, you can just toss it all into one pot and dinner is ready in no time.
This soup is loaded with so much sweet tomato flavor, veggies, three types of cheese, the perfect blend of seasonings, and lean ground beef that’s raised right here with pride by Canadian farmers and ranchers in each and every province across the country. Like all beef, Canadian beef is packed with protein and vital nutrients like iron, zinc and vitamin B12.
I love to serve a steaming hot bowl of lasagna soup next to a side of toasted garlic bread from Furlani, which makes the perfect easy side dish. Just heat it up in the oven and bask in its buttery, garlicky goodness!
I love to keep a stash in the freezer for a quick addition to any meal!
Ingredients for lasagna soup:
- Oil: used to cook the ground beef and onion. If you are using a non-stick skillet, you can even skip this part.
- Ground Beef: I use lean ground beef for this recipe — Canada’s most popular meat sold! You can swap for medium or regular ground beef, but you will want to drain the meat after browning and before you continue making the soup. Regular and Medium ground beef do deliver more of a beefy flavour punch, just be sure to drain the fat after browning. Extra Lean is also an option that works well.
- Onion: sautéed with the beef to add flavour.
- Tomato Paste: helps thicken the soup and enhance the tomato flavour.
- Garlic: I like to use freshly minced garlic for a more intense flavour, but pre-minced will work as well.
- Seasonings: you’ll need a simple blend of Italian seasoning, salt, black pepper, and red pepper flakes.
- Beef Broth: a flavourful base for the soup. Always use low sodium and adjust the seasonings to taste.
- Diced Tomatoes: no need to drain the can. The liquid becomes part of the broth so you get all of that flavour with it!
- Tomato Pasta Sauce: just use your favourite variety.
- Parmesan Rind: optional but the rind dissolves into the hot soup and gives it so much salty, cheesy flavour!
- Spinach: use fresh, chopped spinach. Frozen spinach will work as well, but you will want to add it while the pasta cooks so that the spinach has time to thaw.
- Pasta: you can cook the pasta first or cook it directly in the soup depending on your preference! You can use any short pasta, and even broken lasagna or oven ready lasagna noodles. Oven ready noodles may cook more quickly than regular lasagna noodles.
- Garlic Toast: this Lasagna Soup served next to a slice of Furlani® garlic Texas toast just can’t be beat!
- Toppings: top each bowl of soup off with a scoop of ricotta, a sprinkle of mozzarella, shredded Parmesan cheese, fresh parsley, and fresh basil! Feel free to use whichever cheeses and herbs you have on hand.
How to make Lasagna Soup
This lasagna soup recipe takes just 10 minutes to prep!
- Cook beef and onion: Heat oil in a large pot or Dutch oven, then add in ground beef and onion. Cook until the beef is brown and the onion is soft.
- Add the broth ingredients: Add in tomato paste, garlic, and seasonings, then stir in broth, diced tomatoes, tomato sauce, and Parmesan rind. Bring to a boil, then add in dry pasta. Cover, reduce heat, and simmer until the pasta is al dente.
- Make garlic bread: While the soup is simmering, prepare Furlani® garlic Texas toast according to heating instructions.
- Garnish and serve: Once the pasta is cooked, stir in the spinach. Serve the soup topped with cheeses and fresh herbs with a slice of garlic toast for dunking!
How to make Instant Pot Lasagna Soup
This lasagna soup is also super easy to make in the instant pot! Here’s how:
- Sauté the beef and onion: Set the instant pot to sauté and cook until the beef is browned.
- Add other ingredients: Add in tomato paste, garlic, and seasonings and cook for 1 minute. Hit cancel, then add in broth, diced tomatoes, pasta sauce, parmesan rind, spinach, and uncooked pasta.
- Pressure cook: Put the lid on and pressure cook on high for 3 minutes. Let the pressure release then open and serve!
Lasagna soup FAQs
I use Mafalda Corta pasta which look like mini lasagna noodles! If you can’t find Mafalda Corta, any smaller pasta shape will work. Try fusilli, rotini, or even bowtie! You can also use regular lasagna noodles that are broken into small pieces.
Nope! This lasagna soup is a one-pot recipe so the pasta is cooked directly in the broth. If you do prefer to cook the pasta separately, you totally can. This is a good option if you’re serving the soup later or over several days so the pasta doesn’t become soggy. To do so, simply cook the pasta al dente according to box directions and reduce the broth by ½ cup.
Absolutely! To make this recipe in the slow cooker, check out my crockpot lasagna soup recipe instead.
Leftover lasagna soup will last in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. Keep in mind that the longer the soup sits, the softer the pasta will be.
It can! However, it freezes best without the pasta. If you plan on freezing the soup, follow the instructions to make the soup without the pasta. You can store the soup in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw in the fridge, warm on the stove, and mix in freshly cooked pasta.
- Add more veggies. Kick the veggie portion up a notch by simply adding more veggies with the beef and onion. Add diced bell peppers, zucchini, mushrooms, carrots, celery, you name it.
- Make it creamy. The soup becomes creamier with the addition of the cheeses, but you can make the broth even creamier with a splash of half-and-half, heavy cream, cream cheese, or even sour cream just before serving.
- Spice it up. Make your lasagna soup extra spicy by adding more red pepper flakes or cayenne pepper.
I always serve this lasagna soup with garlic Texas toast from Furlani®! You can find Furlani bread products in the bakery and frozen food section at your local grocery store.
The combination of buttery bread and cheesy soup makes the absolute perfect meal! Round out your meal up even more with a side of steamed or raw veggies if you desire.
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Lasagna Soup recipe
- 1 tablespoon oil
- 1 lb lean ground beef
- 1 medium onion (finely diced)
- 1 tablespoon tomato paste
- 1 tablespoon freshly minced garlic (3 cloves)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 cups low sodium beef broth
- 398 ml diced tomatoes with Italian seasonings (14 oz)
- 1 ½ cups tomato pasta sauce (seasoned)
- 1 Parmesan rind (optional but adds a ton of flavour!)
- 2 cups dry small pasta (or broken lasagna noodles) 120 grams
- 1 package Furlani® garlic Texas toast
- 1 cup fresh chopped spinach
- ¼ cup ricotta cheese (1 tablespoon per serving)
- ½ cup shredded mozzarella (2 tablespoons per serving)
- 4 teaspoons shredded Parmesan cheese (1 teaspoon per serving)
- fresh parsley and fresh basil for serving as desired
- In a large soup pot or Dutch oven, heat oil over medium-high heat.
- Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.
- Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.
- Stir in broth, diced tomatoes, tomato sauce and parmesan rind (if using). Bring to a boil and add dry pasta (*see notes below for cooking pasta separately).
- Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
- While soup is cooking, place garlic Texas toast slices on a parchment-lined baking sheet and bake at 425 degrees F for 5-6 minutes or until toasted, flipping half way.
- When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and Furlani® garlic Texas toast for dunking!
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel
How about ground chicken and chicken broth?
The Recipe Rebel says
Maybe? I’ve only done it this way though. If you decide to experiment, let me know how it goes!
Excellente recette, simple à faire et à refaire.. Merci pour le partage .. une soupe complète pour un dimanche soir..
Wish I could have made this soup. I am diabetic so I know this would not have
been a good idea. Oh I know I would have loved it !!!!!!!!!
Debbie Fannin says
would really like to make this lasagna soup soon, however I do not have an instant pot. I just looked at your crockpot recipe and it has more calories. I really want to keep the calories down,. Can you please tell me how I can adapt this recipe to a crockpot in order to keep calorie count the same? Thanks very much.
P.S. I really do enjoy your site.
The Recipe Rebel says
Hi Debbie! For this lasagna soup I’ve only tested the recipe as written. When looking at my other one, the biggest difference is the type of meat used. So I think if you went with a leaner meat you would have reduced calories. Hope you enjoy it!
Merci pour le partage hâte d essayer
The Recipe Rebel says
Hope you enjoy it!