I love a good lasagna, but sometimes I just don’t have the time for all those layers. That’s where lasagna soup comes in! It gives you all those comforting, familiar flavors in a warm, easy-to-make bowl.
Today, I’m sharing three fantastic lasagna soup recipes that make weeknight meals simple and satisfying. Whether you need something quick, classic, or gluten-free, I’ve got a recipe for you.
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Creamy Instant Pot Lasagna Soup
Get your lasagna fix in a fraction of the time with this Instant Pot version. This creamy soup delivers classic flavors, fast.
Key Ingredients & Tips for Instant Pot Lasagna Soup
- Ground Meat: Brown your beef or Italian sausage using the “Sauté” function before adding other ingredients for the best flavor foundation.
- Lasagna Noodles: Break them into smaller, bite-sized pieces so they fit well in the Instant Pot and are easier to eat in the soup.
What You Need for Instant Pot Lasagna Soup
- Ground beef or Italian sausage
- Onion and garlic
- Crushed tomatoes
- Chicken or beef broth
- Ricotta cheese
- Parmesan cheese
- Lasagna noodles
- Heavy cream
- Italian seasoning
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make Instant Pot Lasagna Soup
Step 1: Brown Meat & Sauté Veggies
Set your Instant Pot to “Sauté” mode. Brown the ground meat until cooked through, then drain any excess fat. Add chopped onion and minced garlic, cooking until they are soft and fragrant.
Step 2: Add Liquids & Noodles
Stir in the crushed tomatoes and chicken or beef broth. Deglaze the bottom of the pot to prevent a “Burn” error. Break lasagna noodles into 2-inch pieces and add them to the pot. Close the lid and set to pressure cook for 5 minutes.
Step 3: Finish with Creamy Goodness
Once cooking is complete, do a quick release of the pressure. Open the lid carefully. Stir in the heavy cream, ricotta cheese, and parmesan cheese until everything is creamy and heated through. Serve immediately.
📝 Final Note
This Instant Pot lasagna soup keeps well in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Classic Creamy Lasagna Soup
This classic creamy lasagna soup brings all the comfort of lasagna in a bowl. It’s a family-friendly meal perfect for colder evenings and easy to make on the stove.
Key Ingredients & Tips for Creamy Lasagna Soup
- Ricotta Cheese: Use full-fat ricotta for the creamiest texture and richest taste in your lasagna soup. Drain any excess liquid first.
- Fresh Herbs: A generous sprinkle of fresh basil or parsley at the very end brightens up the flavors and adds a nice pop of color.
What You Need for Creamy Lasagna Soup
- Ground beef or Italian sausage
- Diced tomatoes
- Tomato sauce
- Beef broth
- Lasagna noodles
- Ricotta cheese
- Mozzarella cheese
- Heavy cream
- Italian seasoning
- Onion and garlic
⏱️ Time: 45 minutes🍽️ Yields: 8 servings
How to Make Creamy Lasagna Soup
Step 1: Cook Meat & Build Flavor
In a large pot or Dutch oven, brown the ground meat over medium-high heat. Drain any excess fat. Add chopped onions, minced garlic, and Italian seasoning, cooking until the onions are soft.
Step 2: Simmer Soup Base
Pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer. Break lasagna noodles into smaller pieces and add them to the pot. Cook until the noodles are tender, stirring occasionally to prevent sticking.
Step 3: Creamy Finish
Reduce the heat to low. Stir in the heavy cream, ricotta cheese, and shredded mozzarella cheese until everything is melted and smooth. Heat through gently, but do not boil after adding dairy. Serve warm, garnished with fresh basil if desired.
📝 Final Note
For extra richness, top individual bowls of this creamy lasagna soup with a dollop of fresh ricotta and a sprinkle of grated parmesan cheese.
Crockpot Gluten Free Lasagna Soup
Enjoy the comforting taste of lasagna without the gluten, made easy in your slow cooker. This crockpot lasagna soup is perfect for busy days when you want dinner ready when you are.
Key Ingredients & Tips for Crockpot Gluten Free Lasagna Soup
- Gluten-Free Noodles: Choose a sturdy gluten-free lasagna noodle that won’t fall apart during slow cooking. Add them towards the end of the cooking time to avoid mushiness.
- Dairy-Free Option: For a dairy-free soup, use canned full-fat coconut cream instead of heavy cream and a dairy-free cream cheese alternative for a creamy texture. Nutritional yeast can add a cheesy flavor.
What You Need for Crockpot Gluten Free Lasagna Soup
- Ground turkey or beef
- Onion and bell pepper
- Crushed tomatoes
- Vegetable broth
- Gluten-free lasagna noodles
- Dairy-free cream cheese alternative
- Nutritional yeast (optional)
- Fresh spinach
- Italian seasoning
⏱️ Time: 4-6 hours (Crockpot)🍽️ Yields: 6-8 servings
How to Make Crockpot Gluten Free Lasagna Soup
Step 1: Prep & Combine Ingredients
In a skillet, brown your ground turkey or beef, then drain any fat. Transfer the cooked meat to your crockpot. Add chopped onion, bell pepper, crushed tomatoes, vegetable broth, and Italian seasoning. Stir everything together.
Step 2: Slow Cook the Soup Base
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender and the flavors have blended well.
Step 3: Add Noodles & Finish
Break gluten-free lasagna noodles into smaller pieces and stir them into the soup. Continue to cook for another 30-60 minutes, or until the noodles are tender. Finally, stir in the dairy-free cream cheese alternative (if using) and fresh spinach until the spinach is wilted and the soup is creamy.
📝 Final Note
Leftovers of this gluten-free lasagna soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles might absorb more liquid, so you might need to add a splash of broth when reheating.
