25 Stunning Lasagna Soup Recipes You’ll Want to Make Every Week

You know that cozy, layered lasagna flavor you crave but sometimes don't want to fuss with sheets of pasta and multiple pans? A lasagna soup recipe gives you all that comforting, cheesy, tomato-rich goodness in one bowl — and you can make a different version every week.

Below you'll find 25 creative lasagna soup recipes: from classic meat versions to vegetarian, keto-friendly, slow-cooker and Instant Pot spins. Every lasagna soup recipe here includes clear ingredients, step-by-step instructions, and serving tips so you can cook without second-guessing. I often finish mine with a little blend using an immersion blender for extra creaminess, or simmer everything in a heavy Dutch oven for even heat distribution. Pin your favorites and get ready for a week of soup that tastes like lasagna.

1. Classic Italian Lasagna Soup Recipe

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This one tastes like the lasagna you grew up on — tomato-forward, savory beef, and melty cheese. Rich broth, tender broken lasagna noodles, and ricotta spooned on top make it comfort in a bowl. Great for weeknights or feeding a family that loves classic Italian flavors. Use a large Dutch oven so it simmers evenly.

Ingredients

• 1 lb lean ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 28 oz can crushed tomatoes
• 6 cups beef or chicken broth
• 8 oz broken lasagna noodles (or long pasta broken into pieces)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Heat the Dutch oven over medium-high and add 1 tbsp olive oil.
2. Brown 1 lb ground beef until no pink remains, 5–7 minutes. Drain excess fat.
3. Add diced onion and cook until softened, 4 minutes. Stir in minced garlic, oregano, basil; cook 1 minute.
4. Pour in 28 oz crushed tomatoes and 6 cups broth. Stir and bring to a simmer.
5. Add broken lasagna noodles and simmer until tender, 10–12 minutes, stirring occasionally.
6. Season to taste with salt and pepper; check thickness and add a splash more broth if needed.
7. Ladle into bowls. Top each with a spoonful of ricotta, 1/4 cup Parmesan, and 1/4 cup shredded mozzarella; let cheese melt before serving.

How to Serve It

Serve in wide bowls with extra grated Parmesan and torn basil. A drizzle of olive oil brightens the top. Toast garlic bread or use a cast iron skillet to crisp slices. Store leftovers in airtight containers for up to 4 days; reheat gently on the stove.

2. Creamy White Lasagna Soup with Chicken and Spinach

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This version swaps tomato for a garlicky cream base with tender shredded chicken and bright spinach. It's silky and herb-forward with a hint of nutmeg. Use a wooden spoon to stir so the cream doesn't stick.

Ingredients

• 1 tbsp butter
• 1 lb boneless skinless chicken breasts
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half
• 8 oz broken lasagna noodles
• 3 cups fresh baby spinach
• 1/2 tsp ground nutmeg
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. In a Dutch oven, melt butter over medium heat. Add onion and cook until translucent, 4 minutes.
2. Add chicken breasts and sear 2 minutes per side. Pour in broth, bring to boil, then reduce to simmer and cook chicken through, 10–12 minutes.
3. Remove chicken and shred with forks; set aside.
4. Whisk flour into half-and-half until smooth. Pour into pot and whisk into simmering broth to thicken, 2–3 minutes.
5. Add shredded chicken, broken noodles, and spinach. Simmer until noodles are tender and spinach wilted, 8–10 minutes.
6. Stir in nutmeg and mozzarella until melted. Adjust seasoning.

How to Serve It

Spoon into bowls and top with extra mozzarella and cracked black pepper. Serve with crusty bread and a green salad. Store in glass meal prep containers up to 3 days.

3. Slow Cooker Lasagna Soup with Italian Sausage

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Let your slow cooker do the work and come home to bubbling, cozy lasagna soup. Italian sausage gives a spicy, savory depth, and the low-and-slow method melds flavors beautifully. This is a weeknight favorite when you want hands-off cooking. I use a programmable slow cooker.

Ingredients

• 1 lb sweet or spicy Italian sausage, casings removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 8 oz lasagna noodles, broken
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Brown sausage in a skillet and transfer to slow cooker.
2. Add onion, garlic, crushed tomatoes, broth, tomato paste, and oregano to slow cooker.
3. Cook on low 4–6 hours or high 2–3 hours.
4. About 20 minutes before serving, stir in broken noodles and cook until tender.
5. Stir in cheeses and allow them to melt into the soup.
6. Taste and season, then ladle into bowls and garnish with basil.

How to Serve It

Top with extra ricotta and a grind of black pepper. Serve with a simple Caesar salad and warm rolls. Leftovers keep well in airtight containers for 3–4 days or freeze portions.

4. Vegetarian Lentil Lasagna Soup

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Lentils mimic the texture of meat and add protein, making this a filling vegetarian lasagna soup. Earthy flavors from mushrooms and carrots round it out. Use a chef’s knife to prep veggies quickly.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 8 oz mushrooms, chopped
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz broken lasagna noodles
• 1 tsp dried oregano
• 1 cup ricotta or cottage cheese
• Salt and pepper to taste

Instructions

1. Heat oil in a pot and sauté onion, carrots, and mushrooms until softened, about 6–8 minutes.
2. Add garlic and cook 1 minute.
3. Stir in lentils, crushed tomatoes, broth, and oregano. Bring to a boil.
4. Reduce heat and simmer 25–30 minutes until lentils are tender.
5. Add broken lasagna noodles and cook until al dente, 8–10 minutes.
6. Stir in ricotta, adjust seasoning, and serve.

How to Serve It

Top with fresh parsley and extra grated Parmesan (or vegan Parmesan). Serve with garlic knots. Refrigerate in airtight containers for up to 4 days.

5. Keto Lasagna Soup (Low-Carb)

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If you're cutting carbs, this lasagna soup swaps noodles for zucchini ribbons or shirataki. Meaty, cheesy, and rich without traditional pasta. A handheld spiralizer makes quick work of zucchini.

Ingredients

• 1 lb ground beef or turkey
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups beef or chicken broth
• 2 medium zucchini, spiralized (or 12 oz shirataki noodles)
• 1 tsp Italian seasoning
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Brown meat with onion in olive oil until meat is cooked through.
2. Add garlic and cook 1 minute.
3. Stir in crushed tomatoes, broth, and Italian seasoning. Simmer 10 minutes.
4. Add spiralized zucchini or rinsed shirataki noodles and simmer 4–5 minutes—zucchini should be tender-crisp.
5. Swirl in ricotta and mozzarella until melted.
6. Taste and season; serve immediately.

How to Serve It

Top with extra shredded mozzarella and fresh basil. Serve with a crisp green salad. Leftovers do best in airtight containers; zucchini may release water—reheat gently.

6. Spicy Chorizo Lasagna Soup

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Swap Italian sausage for smoky chorizo and add chili flakes for heat. This version is smoky, spicy, and bright with a squeeze of lime on top. A heavy non-stick skillet helps brown the chorizo without sticking.

Ingredients

• 1 lb Mexican chorizo, casings removed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 28 oz diced tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1 cup shredded cheddar or mozzarella
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Brown chorizo in skillet until cooked through, 5–7 minutes.
2. Add onion and cook until translucent, 3–4 minutes; add garlic and spices, cook 1 minute.
3. Transfer to pot and add tomatoes and broth. Bring to a simmer.
4. Add broken noodles and cook until tender, 8–10 minutes.
5. Stir in cheese and lime juice; season to taste.
6. Serve with cilantro and optional sliced avocado.

How to Serve It

Top with a dollop of sour cream or crema and tortilla chips on the side. Store in airtight containers for 3 days.

7. One-Pot Cheesy Lasagna Soup Recipe (Weeknight Friendly)

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This one-pot lasagna soup recipe is fast and forgiving—everything cooks in one pot for minimal cleanup. It's a go-to when you want lasagna flavor without the effort. A slotted ladle is handy for serving.

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 5 cups beef broth
• 8 oz broken lasagna noodles
• 1 tsp Italian seasoning
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. In a large pot, brown ground beef with onion until cooked, 6–8 minutes.
2. Add garlic and cook 1 minute.
3. Stir in crushed tomatoes, broth, and Italian seasoning; bring to a boil.
4. Add broken noodles and simmer until al dente, 10–12 minutes.
5. Remove from heat and stir in ricotta and mozzarella until creamy.
6. Serve topped with basil and extra cheese.

How to Serve It

Serve with toasted baguette slices. Store leftovers in glass meal prep containers and reheat on the stove.

8. Mushroom, Kale & Four-Cheese Lasagna Soup

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Mushrooms and kale add umami and texture while a blend of cheeses keeps things rich. This is a grown-up vegetarian option with deep, savory notes. An electric skillet is great for sautéing mushrooms evenly.

Ingredients

• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 28 oz crushed tomatoes
• 8 oz broken lasagna noodles
• 2 cups chopped kale, stems removed
• 1/2 cup shredded Parmesan
• 1/2 cup shredded mozzarella
• 1/2 cup shredded provolone
• Salt and pepper to taste

Instructions

1. Heat oil and sauté mushrooms until browned, 6–8 minutes.
2. Add onion and cook until soft, 4 minutes. Add garlic and cook 1 minute.
3. Pour in tomatoes and broth; bring to simmer.
4. Add noodles and cook until tender, 8–10 minutes.
5. Stir in kale and cheeses until wilted and melted.
6. Season and serve.

How to Serve It

Garnish with extra Parmesan and a drizzle of olive oil. Serve with crusty bread. Store in airtight containers for up to 4 days.

9. Mexican-Inspired Taco Lasagna Soup

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Combine lasagna flavors with taco pantry staples for a lively twist. Black beans and corn add texture, while cumin and chili powder bring warmth. Use a microplane grater for fresh lime zest if desired.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 14-oz can black beans, rinsed
• 1 15-oz can corn, drained
• 28 oz diced tomatoes with green chiles
• 4 cups beef broth
• 8 oz broken lasagna noodles or corn-based pasta
• 1 cup shredded cheddar
• Salt and pepper to taste

Instructions

1. Brown ground beef and onion in a pot; drain excess fat.
2. Add garlic, chili powder, and cumin; cook 1 minute.
3. Add beans, corn, diced tomatoes, and broth; bring to a simmer.
4. Stir in broken noodles and cook 8–10 minutes.
5. Melt in cheddar and adjust seasoning. Serve with lime wedges and cilantro.

How to Serve It

Top with sour cream, avocado, and tortilla chips. Store in airtight containers up to 3 days.

10. Instant Pot Lasagna Soup (Fast & Flavorful)

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Pressure-cookers speed up the melding of flavors without sacrificing depth. This Instant Pot lasagna soup delivers rich taste in under an hour. I rely on my Instant Pot for speed and consistency.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Use Sauté on Instant Pot to brown ground beef with onion, 5–7 minutes.
2. Add garlic and cook 1 minute.
3. Stir in crushed tomatoes, broth, and seasoning. Add broken noodles.
4. Seal and cook on High Pressure for 6 minutes. Quick release.
5. Stir in ricotta and mozzarella until smooth.
6. Serve immediately, garnished with basil.

How to Serve It

Serve with garlic bread and a crisp salad. Reheat gently on the stove; store in airtight containers.

11. Turkey & Sweet Potato Lasagna Soup (Fall Twist)

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This fall-inspired version uses ground turkey and sweet potatoes for a slightly sweet, savory balance. It’s cozy and seasonal without being heavy. A peeler helps prep sweet potatoes quickly.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and diced (about 1.5 cups)
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried rosemary
• 8 oz broken lasagna noodles
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Heat oil and brown turkey with onion until cooked, 6–8 minutes.
2. Add garlic and sweet potato; cook 2 minutes.
3. Pour in tomatoes, broth, and rosemary; bring to simmer.
4. Cook sweet potatoes until tender, 10–12 minutes.
5. Add broken noodles and cook until al dente, 8 minutes.
6. Stir in cheeses, adjust seasoning, and serve.

How to Serve It

Top with extra mozzarella and chopped parsley. Leftovers reheat well in glass meal prep containers.

12. Cheesy Ricotta & Basil Lasagna Soup Recipe

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This ricotta-forward lasagna soup recipe focuses on creamy, fresh flavors: spoonfuls of ricotta and bright basil make it feel indulgent without extra fuss. Use a cheese grater for fresh Parmesan.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 5 cups chicken broth
• 8 oz broken lasagna noodles
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Heat oil and sauté onion until soft, 4 minutes. Add garlic and cook 1 minute.
2. Add crushed tomatoes and broth; bring to simmer.
3. Add broken noodles and cook until tender, 10–12 minutes.
4. Stir in ricotta, mozzarella, and Parmesan until smooth and creamy.
5. Fold in most of the basil, reserving some for garnish.
6. Season and serve topped with remaining basil.

How to Serve It

Serve with a squeeze of lemon for brightness and extra Parmesan. Store in airtight containers for up to 4 days.

13. Seafood Lasagna Soup with Shrimp and Scallops

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Seafood meets lasagna in this lighter, briny soup. Shrimp and scallops poach gently in a saffron-tinged broth for a refined dinner. Use a slotted spoon to lift seafood gently.

Ingredients

• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups seafood or chicken broth
• Pinch saffron threads (optional)
• 8 oz broken lasagna noodles
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops, patted dry
• 2 tbsp chopped parsley
• Salt and pepper to taste

Instructions

1. Sauté shallot in olive oil until softened, 3 minutes. Add garlic and cook 1 minute.
2. Add crushed tomatoes, broth, and saffron; simmer 10 minutes.
3. Add broken noodles and cook until nearly tender, 8–10 minutes.
4. Add shrimp and scallops and simmer gently until cooked through, 3–4 minutes.
5. Stir in parsley and adjust seasoning.
6. Serve with lemon wedges.

How to Serve It

Garnish with parsley and lemon zest; pair with a crisp white wine. Store seafood soup in the fridge up to 2 days in airtight containers.

14. Baked Lasagna Soup Casserole (Soup-to-Slice)

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This hybrid bakes a lasagna soup into a casserole that slices like lasagna. It's great for a potluck or meal prep. Transfer the soup to a baking dish and broil briefly. A sturdy 9×13 baking dish works best.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups beef broth
• 8 oz broken lasagna noodles
• 1 1/2 cups ricotta
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Brown beef with onion; add garlic and cook 1 minute.
2. Add tomatoes and broth; bring to simmer.
3. Add noodles and cook until just tender, 8–10 minutes.
4. Stir in ricotta and half the mozzarella.
5. Pour into a greased 9×13 baking dish. Top with remaining mozzarella and Parmesan.
6. Broil on high 3–4 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing.

How to Serve It

Slice like lasagna and serve with a salad. Store covered in the fridge up to 3 days in glass meal prep containers.

15. Creamy Alfredo Lasagna Soup with Prosciutto

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This luxurious take uses an Alfredo-style broth and paper-thin prosciutto for saltiness. It's creamy and rich without tomato acidity. A handheld microplane is great for fresh Parmesan.

Ingredients

• 1 tbsp butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 cups half-and-half
• 8 oz broken lasagna noodles
• 4 oz prosciutto, crisped
• 1 cup grated Parmesan
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Melt butter and sauté shallot until soft, 3 minutes. Add garlic and cook 1 minute.
2. Whisk in flour to form a roux; cook 1 minute.
3. Gradually whisk in broth and half-and-half; simmer to thicken, 3–5 minutes.
4. Add noodles and cook 8–10 minutes until tender.
5. Stir in Parmesan and nutmeg; fold in crisped prosciutto.
6. Taste and season, then serve.

How to Serve It

Garnish with thyme and extra Parmesan. Keep refrigerated up to 3 days in airtight containers.

16. Vegan Cashew-Cream Lasagna Soup

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This vegan version uses a cashew cream to mimic ricotta and adds lots of veggies. It's flavorful and satisfying without dairy. A high-speed blender makes silky cashew cream.

Ingredients

• 1 cup raw cashews, soaked and drained
• 2 cups hot water (for blending)
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 8 oz mushrooms, sliced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz broken lasagna noodles (use vegan pasta)
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Blend soaked cashews with 2 cups hot water until smooth; set aside.
2. Sauté onion in olive oil until softened. Add garlic, zucchini, and mushrooms; cook until tender.
3. Add crushed tomatoes, broth, and oregano; bring to simmer.
4. Stir in noodles and cook 8–10 minutes.
5. Swirl in cashew cream and heat through without boiling.
6. Taste and season; serve topped with basil.

How to Serve It

Top with fresh basil and a drizzle of olive oil. Store in airtight containers for 3–4 days.

17. Greek-Inspired Feta & Spinach Lasagna Soup

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Bright lemon, salty feta, and tender spinach make this Mediterranean take lively and fresh. It’s lighter but still cheesy and satisfying. Use a zester for lemon zest.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable or chicken broth
• 8 oz broken lasagna noodles
• 3 cups baby spinach
• 1 cup crumbled feta
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Sauté onion in olive oil until soft; add garlic and cook 1 minute.
2. Add tomatoes, broth, and oregano; bring to simmer.
3. Add noodles and cook until tender, 8–10 minutes.
4. Stir in spinach until wilted, then fold in feta, lemon juice, and zest.
5. Adjust salt and pepper (feta adds saltiness).
6. Serve with extra lemon wedges.

How to Serve It

Top with extra feta and a sprinkle of oregano. Store in airtight containers for up to 3 days.

18. Porcini & Beef Bolognese Lasagna Soup

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Dried porcini add depth and an almost meaty umami to a Bolognese-style lasagna soup. This is rich and perfect for colder nights. Rehydrate mushrooms with hot water and strain into your pot.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1/2 cup dried porcini mushrooms, rehydrated and chopped
• 28 oz crushed tomatoes
• 4 cups beef broth (use mushroom soaking liquid too)
• 8 oz broken lasagna noodles
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Rehydrate porcini in hot water for 20 minutes; reserve liquid.
2. Brown beef with onion and carrots; add garlic and cook 1 minute.
3. Add chopped porcini, tomatoes, broth, and reserved mushroom liquid; simmer 20 minutes.
4. Add noodles and cook 8–10 minutes until tender.
5. Stir in Parmesan and season to taste.
6. Serve garnished with parsley.

How to Serve It

Top with extra Parmesan and a drizzle of olive oil. Store in airtight containers.

19. Pumpkin & Sage Lasagna Soup (Autumn Comfort)

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Pumpkin puree adds silky texture and seasonal flavor; sage provides aromatic warmth. This cozy soup is great for fall dinners. Use canned pumpkin puree for convenience.

Ingredients

• 1 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 4 cups chicken or vegetable broth
• 8 oz broken lasagna noodles
• 1 tsp dried sage (or 1 tbsp chopped fresh)
• 1 cup ricotta
• 1/2 cup shredded Parmesan
• Salt and pepper to taste

Instructions

1. Melt butter and sauté onion until soft, 4 minutes. Add garlic and cook 1 minute.
2. Stir in pumpkin puree, broth, and sage; bring to a simmer.
3. Add noodles and cook 8–10 minutes.
4. Stir in ricotta and Parmesan until creamy.
5. Season and serve topped with crisp sage leaves if desired.

How to Serve It

Garnish with fried sage and extra Parmesan. Store in airtight containers for 3–4 days.

20. Orzo “Lasagna” Soup with Ground Lamb and Mint

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Orzo makes this version delicate and quick-cooking; ground lamb and mint bring bright, savory notes. A great twist when you want something different. Use a fine-mesh strainer to rinse orzo if needed.

Ingredients

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups beef or chicken broth
• 1 1/2 cups orzo
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta
• Salt and pepper to taste

Instructions

1. Brown lamb with onion in olive oil until cooked, 6–8 minutes.
2. Add garlic and cook 1 minute.
3. Add tomatoes and broth; bring to simmer.
4. Add orzo and cook 8–10 minutes until tender.
5. Stir in mint and feta; adjust seasoning.
6. Serve with extra mint garnish.

How to Serve It

Pair with a Greek salad and lemon wedges. Store leftovers in airtight containers for 3 days.

21. Pumpkin Alfredo & Sausage Lasagna Soup (Harvest Mash-Up)

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Combining pumpkin and Alfredo creates a creamy, slightly sweet base balanced by savory sausage. It’s a fun hybrid for harvest meals. Use a non-stick skillet to crisp the sausage.

Ingredients

• 1 lb Italian sausage (casings removed)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 3 cups chicken broth
• 1 cup half-and-half
• 8 oz broken lasagna noodles
• 1 cup shredded mozzarella
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Brown sausage with onion; add garlic and cook 1 minute.
2. Stir in pumpkin, broth, and half-and-half; simmer 5 minutes.
3. Add broken noodles and cook 8–10 minutes.
4. Stir in mozzarella and nutmeg until melted.
5. Adjust seasoning and serve.

How to Serve It

Top with crushed red pepper flakes and parsley. Store in airtight containers.

22. Broccoli & Cheddar Lasagna Soup

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Broccoli and cheddar add a classic pairing to lasagna flavors, making it kid-friendly and veggie-forward. Use a steamer basket to keep broccoli bright.

Ingredients

• 1 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 28 oz crushed tomatoes
• 8 oz broken lasagna noodles
• 2 cups broccoli florets
• 1 1/2 cups shredded cheddar
• Salt and pepper to taste

Instructions

1. Sauté onion in butter until soft; add garlic and cook 1 minute.
2. Add tomatoes and broth; bring to simmer.
3. Add broken noodles and cook 6 minutes.
4. Add broccoli and cook until bright and tender, 4–5 minutes.
5. Stir in cheddar until melted; season and serve.

How to Serve It

Garnish with extra cheddar and serve with warm rolls. Store in airtight containers.

23. Pesto & Sun-Dried Tomato Lasagna Soup

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Pesto and sun-dried tomatoes add herbaceous, tangy notes for a lively, Italian-farmhouse feel. A small jar of pesto goes a long way. Use a spoonful of store-bought pesto or homemade.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable or chicken broth
• 8 oz broken lasagna noodles
• 1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
• 1/3 cup pesto
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Sauté onion in olive oil until soft; add garlic and cook 1 minute.
2. Add tomatoes, broth, and sun-dried tomatoes; simmer 10 minutes.
3. Add noodles and cook until tender, 8–10 minutes.
4. Stir in pesto and Parmesan until incorporated.
5. Season and serve topped with basil.

How to Serve It

Serve with a green salad and crusty bread. Store in airtight containers.

24. Creamy Tomato & Roasted Red Pepper Lasagna Soup

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Roasted red peppers add sweetness and smoky depth. Puree some peppers or stir in jarred roasted peppers for convenience. A blender helps make a smooth base.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 roasted red peppers, chopped (or 1/2 cup jarred)
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1 cup half-and-half
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Sauté onion in olive oil until soft; add garlic and cook 1 minute.
2. Add roasted red peppers, tomatoes, and broth; simmer 10 minutes.
3. Use a blender to puree half the mixture for creaminess; return to pot.
4. Add noodles and cook until tender, 8–10 minutes.
5. Stir in half-and-half and mozzarella; season and serve.

How to Serve It

Top with basil and a drizzle of olive oil. Store in airtight containers up to 4 days.

25. Spinach, Artichoke & Three-Cheese Lasagna Soup

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This riff channels the classic spinach-artichoke dip into lasagna soup form: tangy artichoke hearts, plenty of cheese, and bright greens. It’s creamy, tangy, and indulgent. Use a can opener to prep canned artichokes easily.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups chicken or vegetable broth
• 8 oz broken lasagna noodles
• 1 cup chopped artichoke hearts (canned or jarred)
• 3 cups fresh spinach
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup shredded provolone
• Salt and pepper to taste

Instructions

1. Sauté onion in olive oil until soft; add garlic and cook 1 minute.
2. Add tomatoes and broth; bring to simmer.
3. Add noodles and cook until almost tender, 8 minutes.
4. Stir in artichokes and spinach; cook until spinach wilts.
5. Add all three cheeses and heat until melted.
6. Season and serve.

How to Serve It

Top with extra Parmesan and lemon zest. Store in airtight containers for up to 4 days.

You made it to the end — 25 ways to enjoy lasagna soup recipe flavors from weeknight comfort to seasonal twists. There’s a version here for meat lovers, vegetarians, keto eaters, and anyone who wants less fuss and more flavor. Pin the recipes you want to try, and swap ingredients based on what’s in your pantry. Which one will you make first — the quick Instant Pot version, a slow cooker satay, or the creamy ricotta bowl?

If you want a single tool that speeds prep and keeps cleanup easy, consider adding a silicone baking mat set to your kitchen — they’re great for toasting garlic bread or crisping toppings without scrubbing pans. Share these recipes with friends and family who love lasagna but prefer a spoonful over a slice. Which lasagna soup recipe will you try this week?