lasagna soup

Crockpot Lasagna Soup

A comforting and hearty take on the traditional lasagna, this one-pot Crockpot Lasagna Soup delivers all the beloved flavors of the classic dish with minimal effort. A perfect slow-cooked meal ideal for busy days or cozy evenings.

Time
Prep: 10 minutes
Cook: 7 hours
Total: 7 hours 10 minutes

Recipe Info
Cuisine: Italian-inspired
Category: Soup, Main Course

Ingredients

• 1 lb lean ground beef or vegetarian crumble
• 1 cup of water
• 1 cup V8 or similar vegetable juice
• 1 tablespoon dried basil
• 4–5 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 2 cups uncooked shell pasta
• 1/4 teaspoon salt
• 1/2 cup finely chopped onion
• 1 tablespoon dried parsley
• 1 (28 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 3 cups beef broth or vegetable broth for a vegetarian version
• Optional: shredded cheese for topping

Instructions

Begin by combining the diced tomatoes and tomato paste directly into the crockpot, mixing until well incorporated.

Stir in the broth, ground beef or vegetarian crumble, minced garlic, parsley, basil, chopped onion, vegetable juice, salt, and pepper.

Secure the lid and cook on the LOW setting for 7–8 hours or on HIGH for 4–5 hours.

Approximately 30 minutes before the cooking time is complete, pour in the cup of water and stir in the uncooked shell pasta. Replace the lid and allow the soup to finish cooking for the remaining 30 minutes.

White Lasagna Soup

A luxuriously creamy twist on a beloved classic, this White Lasagna Soup transforms traditional lasagna into a cozy, rich, and hearty bowlful. Brimming with tender chicken, sun-dried tomatoes, vibrant spinach, and layers of cheese, this comforting dish brings the flavors of a baked pasta to your stovetop with ease.

Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Recipe Info
Cuisine: American, Canadian
Category: Main Course, Soup

Ingredients

• 2 tablespoons unsalted butter
• 2 boneless, skinless chicken breasts (approx. 1 lb)
• 3 cloves garlic, finely minced
• 1 teaspoon salt
• ¼ cup chopped sun-dried tomatoes
• ¼ teaspoon ground black pepper
• 1 cup fresh spinach, roughly chopped
• ⅛ teaspoon crushed red chili flakes
• 1 cup half-and-half
• Ricotta cheese, shredded mozzarella, and Parmesan cheese for garnish
• 2 teaspoons Italian seasoning
• 3 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 2 tablespoons cornstarch
• 2 cups dry short pasta or broken lasagna noodles

Instructions

In a large soup pot or Dutch oven set over medium heat, melt the butter until foamy.

Add the chopped onion and sauté for 3 to 4 minutes, or until it begins to caramelize lightly.

Incorporate the garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring continuously for 1 minute to release the aromatics.

Pour in the chicken broth, then add the chicken breasts and sun-dried tomatoes. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium-low, cover the pot, and allow the chicken to simmer for 12 to 15 minutes, or until fully cooked through (internal temperature of 165°F).

Simultaneously, bring a separate pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

Remove the cooked chicken from the broth and shred it using two forks.

In a small bowl, whisk the half-and-half with the cornstarch until smooth. Stir this mixture into the soup pot and simmer for 1 to 2 minutes, or until slightly thickened.

Return the shredded chicken to the pot, then stir in the cooked pasta and chopped spinach. Allow to heat through thoroughly.

Adjust seasoning to taste and serve hot, garnished with desired amounts of ricotta, Parmesan, and mozzarella cheese.

Easy Lasagna Soup

Bringing together all the rich and savory elements of a classic lasagna, this Easy Lasagna Soup is a streamlined, stovetop dish full of bold Italian flavors. With hearty sausage, vibrant vegetables, and a medley of cheeses, it’s a comforting bowl that comes together in just over half an hour.

Time
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Recipe Info
Cuisine: Italian-inspired
Category: Soup, Main Course
Yield: 6 to 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 5 cloves garlic, minced or pressed
• 1 (15-ounce) can crushed tomatoes
• 8 ounces uncooked mafalda pasta or any preferred pasta shape
• 1 pound ground Italian sausage
• 1 bay leaf
• 1 cup dry white wine
• 1 (15-ounce) can fire-roasted diced tomatoes
• 4 cups chicken, beef, or vegetable stock
• 1 red bell pepper, diced
• 1 ½ tablespoons Italian seasoning
• ½ teaspoon crushed red pepper flakes
• Fine sea salt and freshly ground black pepper, to taste
• Toppings: shredded mozzarella, ricotta, Parmesan, and chopped fresh basil

Instructions

Bring a medium saucepan of salted water to a boil in preparation for the pasta.

Meanwhile, heat olive oil in a large stockpot over medium-high heat. Add the sausage, diced onion, and bell pepper. Cook for 8 to 10 minutes, breaking the sausage into crumbles, until it is browned and the vegetables are softened.

Stir in the garlic and crushed red pepper flakes. Sauté for an additional 2 minutes, stirring regularly.

Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom with a wooden spoon.

Add the stock, crushed tomatoes, fire-roasted diced tomatoes, Italian seasoning, and bay leaf. Stir thoroughly to combine.

While the soup heats, cook the pasta in the boiling water until just shy of al dente. Drain and set aside.

Bring the soup to a gentle simmer. Reduce heat to medium-low, cover, and continue to simmer until the pasta is ready.

Use a strainer or slotted spoon to transfer the cooked pasta into the soup. Stir well to incorporate.

Taste and adjust seasoning with salt, pepper, and additional Italian seasoning or chili flakes if desired.

Serve hot, generously topped with your choice of mozzarella, ricotta, Parmesan cheese, and fresh basil.

Creamy Alfredo Lasagna Soup

This Creamy Alfredo Lasagna Soup delivers a luxurious combination of hearty sausage, earthy mushrooms, and tender spinach, all enveloped in a velvety Parmesan-infused broth. A soul-warming dish, ideal for brisk evenings and rich in comforting flavor.

Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Recipe Info
Cuisine: Italian
Category: Main Course, Soup
Servings: 4
Calories: 621 kcal

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup whole milk
• 5 lasagna noodles, broken into pieces
• 1 small onion, chopped
• 1/2 lb ground sausage
• 4 cups baby spinach
• 5 cups low-sodium chicken broth
• 8 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 cup grated Parmesan cheese

Instructions

In a large saucepan set over medium heat, brown the ground sausage until fully cooked. Add the chopped onion and sliced mushrooms; continue cooking over medium-low heat for 5 to 6 minutes until softened.

Stir in the minced garlic and fresh spinach, cooking for 1 additional minute while stirring to wilt the spinach and release the aromatics.

Pour in the chicken broth and bring to a gentle simmer. Stir in the broken lasagna noodles, oregano, and basil. Increase heat slightly to bring the mixture to a low boil.

Allow the soup to simmer for 10 to 12 minutes, or until the noodles reach a tender consistency.

While the soup simmers, prepare the Alfredo base. In a separate skillet over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute, ensuring the mixture bubbles while whisking constantly to prevent burning.

Gradually pour in the milk, continuing to whisk until the mixture thickens and becomes smooth, about 3 to 5 minutes.

Turn off the heat and slowly incorporate the Parmesan cheese, whisking until completely melted and the mixture is creamy. If needed, briefly return to low heat to ensure full melting.

Slowly add the Parmesan mixture to the soup, whisking thoroughly to incorporate into the broth.

White Chicken Lasagna Soup

A soul-satisfying blend of tender chicken, vegetables, lasagna noodles, and creamy herbs, this White Chicken Lasagna Soup is a one-pot comfort meal that’s rich, hearty, and deeply flavorful. Perfect for a cozy family dinner.

Time
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Recipe Info
Cuisine: American
Category: Main Dish
Servings: 8
Calories: 510 kcal

Ingredients

• 1 tablespoon dried parsley
• 1 ½ cups grated Parmesan cheese
• 2-3 cups half and half
• 1 large yellow onion, diced
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon chicken bouillon
• 1 tablespoon dried basil
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 8 ounces frozen spinach, chopped, thawed, and drained
• 3 tablespoons unsalted butter
• 1 teaspoon salt
• 1 zucchini, shredded
• 10 uncooked lasagna noodles, broken into 1–2 inch pieces
• ½ red bell pepper, diced
• 3 tablespoons cornstarch
• 1 pound cooked chicken, chopped or shredded
• 1 tablespoon dried oregano
• ½ cup heavy cream (optional)
• 9 cups low-sodium chicken broth, divided
• 2 bay leaves
• 1 teaspoon pepper
• 2 carrots, peeled and sliced
• ⅓ cup all-purpose flour
• 1 teaspoon dried thyme
• Shredded mozzarella cheese, for garnish

Instructions

In a large stockpot, melt the butter together with olive oil over medium-high heat. Add the carrots, diced onion, and red bell pepper. Cook for about 3 minutes, or until the vegetables begin to soften.

Stir in the shredded zucchini and minced garlic. Cook for 1 additional minute.

Add the flour and cook for 3 minutes, stirring constantly to form a thick roux-like base.

Lower the heat to medium-low and gradually pour in 8 cups of chicken broth, stirring continuously to ensure a smooth consistency.

In a small bowl, whisk together the cornstarch with the remaining 1 cup of chicken broth. Stir this slurry into the soup.

Add the chopped cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, thyme, salt, pepper, and optional red pepper flakes. Stir in the broken lasagna noodles.

Return the pot to a boil, then reduce the heat to a gentle simmer. Cook for 20–30 minutes, or until the noodles are fully tender, stirring occasionally to prevent sticking.

Once the noodles are cooked through, reduce the heat to low. Remove and discard the bay leaves.

Stir in the half and half and optional heavy cream. Add the thawed and drained spinach, and let the soup gently warm through.

Fold in the grated Parmesan cheese, stirring until fully melted and integrated. Adjust seasoning to taste.

Ladle the soup into bowls and serve warm, garnished generously with shredded mozzarella cheese.

Instant Pot Lasagna Soup

A rich and deeply satisfying dish, this Instant Pot Lasagna Soup brings together the beloved flavors of classic lasagna in a quick and convenient one-pot preparation. With a trio of cheeses, tender pasta, and robust tomato broth, it’s a comforting meal made effortlessly in your pressure cooker.

Time
Prep: 5 minutes
Cook: 16 minutes
Inactive: 20 minutes
Total: 50 minutes

Recipe Info
Cuisine: Italian-inspired
Category: Main Course, Soup
Servings: 6
Calories: 510 kcal

Ingredients

• 1–1.5 pounds lean ground beef or Italian sausage (or ground turkey for a lighter option)
• 1 teaspoon dried basil
• 1 cup ricotta cheese
• 4 cups chicken broth (or vegetable broth)
• 1 15 oz can diced tomatoes
• 2 cups marinara sauce
• 5 cloves garlic, minced
• 8 lasagna noodles, broken into bite-sized pieces
• 1 yellow onion, diced
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon balsamic vinegar
• ¼ teaspoon dried rosemary
• 2 teaspoons olive oil (optional, especially for lean meat)
• 1 cup grated mozzarella cheese
• ½ cup freshly grated Parmesan
• Salt and pepper, to taste
• Optional garnish: chopped fresh parsley

Instructions

Activate the Sauté function on the Instant Pot. Add olive oil if using, followed by the ground meat. Cook for 7–8 minutes, breaking it into crumbles, until no longer pink. If necessary, soak up excess fat with a paper towel using tongs. Add the diced onion and garlic, and sauté for an additional 2 minutes until fragrant. Turn off the Sauté function.

Deglaze the pot by pouring in a small amount of the broth and scraping up any browned bits with a spatula.

Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, rosemary, and red pepper flakes. Stir briefly to combine.

Add the broken lasagna noodles and press them into the liquid until just submerged. Do not stir at this stage.

Secure the Instant Pot lid and set the valve to sealing. Cook on Manual high pressure for 6 minutes. Allow approximately 20 minutes for the pot to come to pressure.

Once cooking is complete, perform a quick release. Stir in the balsamic vinegar, ricotta, and Parmesan cheese until fully incorporated. Season with salt and pepper to taste.

Sprinkle the mozzarella over the top and set the lid askew to trap heat while allowing the cheese to melt.

Serve immediately, garnished with chopped fresh parsley if desired.

Creamy Lasagna Soup

A rich and velvety twist on traditional lasagna, this Creamy Lasagna Soup is simmered in a luscious tomato and dairy-free cream base with tender pasta, mushrooms, and warming herbs. A fully plant-based comfort dish, it’s perfect for a satisfying one-pot dinner—no pre-cooking of pasta required.

Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Recipe Info
Cuisine: Italian
Category: Dinner, Main Course, Soup
Servings: 4

Ingredients

For the Soup

• 1/4 teaspoon red pepper flakes
• 6 lasagna sheets, broken into pieces (gluten-free if needed)
• 1 tablespoon nutritional yeast (optional)
• 1/2 cup chopped onion
• 1/3 cup non-dairy sour cream, yogurt, or 1/2 cup cashew cream
• 1 teaspoon onion powder
• 1/4 cup vegan parmesan
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon Italian herb blend
• 2 ounces sliced mushrooms (white, cremini, or portobello)
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 5 ounces canned tomato purée or tomato sauce
• 1 teaspoon balsamic vinegar
• 4 cups water or vegetable stock

For Topping

• 1/4 cup vegan mozzarella (or more to taste)
• 1/2 teaspoon Tajín seasoning, Cajun spice, or red pepper flakes
• 2 ounces veggie grounds, lentils, or finely chopped walnuts
• 1/2 teaspoon dried basil

Instructions

Heat a large saucepan or deep skillet over medium heat. Add the olive oil, followed by the chopped onion, minced garlic, and a pinch of salt. Sauté for 4–8 minutes, adding small splashes of water to deglaze as needed, until the onion is soft and golden.

Add the mushrooms and balsamic vinegar, along with another pinch of salt. Cook for 1 minute, stirring occasionally.

Pour in the water or stock, then stir in the Italian herb blend, basil, onion powder, red pepper flakes, salt, pepper, and nutritional yeast. Bring the mixture to a boil.

Add the broken lasagna sheets and stir to combine. Partially cover the pan and simmer for 14–18 minutes, or until the noodles are al dente.

Stir in the tomato purée, vegan parmesan, and your chosen non-dairy cream. Return to a gentle boil and adjust the seasoning as needed. If the noodles are not yet to your desired tenderness, continue simmering covered for a few more minutes.

Option A (oven method): Transfer the soup to an ovenproof dish or divide among individual oven-safe bowls. Top with vegan mozzarella, dried basil, Tajín, and veggie grounds. Broil for 2–4 minutes, until the cheese is melted and lightly golden.

Option B (stovetop method): In a separate skillet, cook the veggie grounds with a pinch of salt, Tajín, and dried basil until browned. Sprinkle over the soup while it’s still hot, then top with mozzarella. Cover the pot with the lid to allow the cheese to melt from residual heat.

Instant Pot Lasagna Soup

A streamlined and nourishing take on the traditional lasagna, this Instant Pot Lasagna Soup is perfect for weeknights. With ground beef, zucchini, herbs, and pasta simmered in rich marinara, it’s a satisfying, one-pot dinner ready in just 30 minutes.

Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Recipe Info
Cuisine: Italian-inspired
Category: Main Course, Soup
Servings: 6

Ingredients

• 1 medium zucchini, diced into ¼-inch pieces (about 1½ cups)
• 4 cups low-sodium beef or chicken broth
• 8–9 ounces uncooked lasagna noodles (broken into 2-inch pieces) or farfalle pasta (gluten-free if needed)
• 1 pound lean ground beef
• ½ teaspoon black pepper
• 1 (24-ounce) jar Primal Kitchen marinara sauce
• 1 medium yellow onion, diced
• 2 teaspoons Italian seasoning
• 3 garlic cloves, minced
• 1 teaspoon fine salt

Optional Toppings

• Ricotta cheese
• Fresh basil leaves, chopped
• Shredded or grated Parmesan cheese
• Shredded mozzarella cheese

Instructions

Select the ‘Sauté’ function on the Instant Pot. Add the ground beef and diced onion to the insert. Cook for 6–7 minutes, breaking the meat into small pieces as it browns, stirring occasionally. Once nearly cooked through, stir in the minced garlic and cook until the beef is no longer pink.

Add the diced zucchini, marinara sauce, broth, Italian seasoning, salt, pepper, and broken lasagna noodles. Stir to ensure everything is well combined.

Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 3 minutes. After cooking, allow 5 minutes of natural pressure release, then turn the valve to ‘Venting’ to release any remaining steam.

Carefully open the lid and stir the soup. Ladle into bowls and top with dollops of ricotta cheese. If desired, garnish with Parmesan, mozzarella, and fresh basil.