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+ servings
A bowl of lasagna soup.

Lasagna Soup Recipe

Course Main Course
Cuisine Italian
This Lasagna Soup Recipe is a game changer for those times when you’re craving that layered pasta goodness, but don’t have the hours it takes to make it. 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings


  • 1 tablespoon oil vegetable or canola work well
  • 1 pound lean ground beef
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 24 ounce jar of spaghetti sauce
  • 5 cups chicken broth
  • 14 ounce can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon granulated sugar this can be left out if desired
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 uncooked lasagna noodles


  • Add oil to Dutch oven or large stock pot, turn to medium high heat and brown the ground beef, garlic and diced onion together.
  • Stir in the pasta sauce, chicken broth, crushed tomatoes, Italian seasoning, sugar, salt and pepper.
  • Bring to a boil, then let it simmer for 30 minutes.
  • While the sauce cooks, prepare the lasagna noodles according to the box. (Only cook them until just tender, al dente.)
  • Cut the noodles into bite size pieces and add them to the soup at the end of its cooking time. 
  • Serve with desired garnishes.


Soup Consistency: This is a very brothy soup. If you would prefer a thicker consistency, you can reduce the amount of broth you use. You will want to use at least 2 cups of broth.
Storage: This recipe makes great leftovers if you add the pasta and cheese to each individual serving. The broth can last up to 3 days in the fridge, or 3 months in the freezer as long as you use an airtight container to store it.


Calories: 366kcal | Carbohydrates: 49g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1792mg | Potassium: 952mg | Fiber: 5g | Sugar: 10g | Vitamin A: 652IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 5mg
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