Best Lasagna Soup Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
This lasagna soup tastes just like your favorite lasagna without all the layering. It’s fast, easy and comfort food at its best.

Updated: Mar. 01, 2024

Sometimes you crave a pan of lasagna but don’t want to deal with all the fuss of layering and baking. That’s when this lasagna soup recipe comes in handy.

Made with ground beef, a few vegetables, canned tomatoes and spiral pasta, lasagna soup has all the flavors you’re looking for—rich, tomatoey and hearty—just the kind of thing you want on any chilly day or night. It’s such an easy one-pot recipe, you can have it just about any time. It also freezes well, so you can store some for the next cold snap.

Ingredients for Lasagna Soup

Ingredients for Lasagna SoupTMB studio

  • Ground beef: A leaner ground beef works well in this soup, but you can use whatever fat content you prefer.
  • Green bell pepper: Green pepper, along with diced onions and garlic, serve as the base for flavor in lasagna soup. Like making a good tomato sauce, you want the vegetables diced about the same size so they soften about the same time.
  • Canned diced tomatoes: Use your favorite brand of canned diced tomatoes for this recipe, and don’t drain them. You want all the juices. If you have too many, you can always use up the pantry staple in these canned tomato recipes.
  • Tomato paste: Tomato paste is your ticket to really good tomato sauce, stew or soup. The best tomato paste technique is to brown it just a little bit, so it can add tons of umami-rich flavor.
  • Tomato sauce: Canned tomato sauce adds a nice smooth tomato backbone to this lasagna soup.
  • Beef broth: Since you’re cooking ground beef in this lasagna soup recipe, beef broth matches it in flavor. All you have is chicken broth? It’s fine to use that, too. Use reduced-sodium broth to keep the salt levels to a minimum.
  • Seasonings: Italian seasoning and black pepper are all you need here. Italian seasoning, which usually has garlic and herbs like basil, oregano and parsley, is easy to make, too.
  • Pasta: We use spiral pasta in this recipe, but you can use any shape you like, from broken-up lasagna noodles to penne or any squiggly shape that catches sauce and flavors.
  • Parmesan cheese: It’s always best to grate your own Parmesan cheese; the flavor is just so much better. But it’s fine to use cheese that’s already grated.


Step 1: Cook the meat

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In a large saucepan, cook the beef, green pepper and onion over medium heat for six to eight minutes, or until the meat is no longer pink. Break up the beef into crumbles as you cook it. Add the garlic and cook for one minute longer. Drain off the excess fat and moisture.

Step 2: Build the soup base

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To the meat in the saucepan, stir in the tomatoes, beef broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring everything to a boil.

Step 3: Add pasta

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Stir in the dried pasta and return to a boil. Reduce the heat, then simmer the soup, covered, for 10 to 12 minutes or until the pasta is tender. Sprinkle with Parmesan cheese.

Editor’s Tip: You can also cook the pasta separately and add it at the last stage of simmering the soup or even per bowl. That way it doesn’t soak up as much broth while it’s cooking or when you store leftovers.

Lasagna Soup Variations

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  • Try different meats: Use mild or hot Italian sausage or ground turkey or chicken instead of ground beef. Or combine a few! Or use your favorite plant-based ground meat product for a vegetarian option.
  • Add in more vegetables: If you don’t like corn, omit it. Add sliced button mushrooms or chopped spinach (or both) instead. Try any combo of vegetables you want—you can even make it all vegetables with no meat at all.
  • Add more cheese: You can add a dollop of ricotta on top of each bowl of soup for even more cheesy appeal.
  • Make it in the slow cooker: Some days you just need to dump everything in a slow cooker and come home to a soul-warming soup. Our slow-cooker lasagna soup recipe uses Italian sausage, but you can use ground beef instead.

How to Store Lasagna Soup

Store leftover lasagna soup in an airtight container in the refrigerator for up to four days.

Can you freeze lasagna soup?

Yes, you can absolutely freeze lasagna soup. It’s a great meal to make ahead of time and store for another day. A tip for freezing soup: Store it without the pasta, which could soak up all the broth. Just store the soup in a freezer-safe container; it will be good for up to three months.

To reheat frozen lasagna soup, let it thaw in the refrigerator overnight. Reheat the soup over medium heat on the stove. Once it’s warm, add the uncooked noodles, and let the soup simmer until the noodles are done. You can also cook the noodles separately and add to the broth when it’s warmed through, or to each bowl for serving.

Lasagna Soup Tips

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What can you serve with lasagna soup?

Serve with your favorite pasta-friendly or soup side dishes with lasagna soup, like crusty garlic bread and a Caesar salad, for a perfect meal.

What are the secrets to great soup?

Secrets to great soup are as easy to remember as a soup recipe itself. Sauteeing the vegetables, adding pasta or grains at the right time, using a good broth or stock are just a few tips. When it comes to things to avoid when making soup, chop everything in about the same size, try not to over-season (you can always add but not take away), and watch your cook time

Watch how to Make Best Lasagna Soup

Best Lasagna Soup

Prep Time 30 min
Yield 8 servings (about 2-3/4 quarts)


  • 1 pound lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 2-1/2 cups uncooked spiral pasta
  • 1/2 cup shredded Parmesan cheese


  1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups: 280 calories, 7g fat (3g saturated fat), 41mg cholesterol, 572mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1-1/2 starch.

All the traditional flavors of lasagna come together in this heartwarming bowl of comfort. —Sheryl Olenick, Demarest, New Jersey
Recipe Creator