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Lasagna Soup Recipe

Updated: Jul 3


About ten years ago, I made this lasagna soup for my daughter’s birthday. It was a spur-of-the-moment creation, inspired by her love for lasagna but with a twist to make it easier to serve a crowd. At the time, I didn’t even know lasagna soup was a thing!


Dutch oven filled with rich tomato-based lasagna soup with wide pasta sheets, shredded beef, and herbs.
A hearty pot of lasagna soup simmering to perfection—loaded with tender beef, tomatoes, and pasta.

Fast forward to today, and it’s gone viral on TikTok, though many of the recipes out there use ground beef for simplicity. My version keeps it classic yet hearty, with slow-cooked beef chuck and short ribs, giving the soup a depth of flavor that’s hard to beat.


Bowl of lasagna soup topped with shredded cheese and fresh herbs, with wide pasta and beef visible.
 Deep, comforting flavors in every spoonful—this bowl brings all the joy of lasagna in soup form.

Lasagna itself has deep roots in Italian cuisine, with variations appearing as far back as the Middle Ages. The soup version, however, is a modern innovation—likely born from the desire to capture the essence of lasagna in a more casual, one-pot meal.


This dish takes the familiar, comforting flavors of lasagna—rich tomato sauce, tender pasta, and creamy cheese—and transforms them into a bowl of warmth that’s perfect for any occasion. It’s proof that even classic flavors can find new life in unexpected forms.


Overhead view of lasagna soup in a white bowl with wide pasta ribbons, beef, tomato broth, and shredded cheese.
Wide pasta sheets soaking up rich broth, finished with a generous touch of cheese and herbs.

If you’re looking for something hearty yet approachable, this lasagna soup is worth a try. It’s rich, savory, and packed with layers of flavor, much like the baked dish it’s inspired by.


Whether you’re celebrating a special occasion or just need a comforting meal, this recipe is a wonderful way to bring people together. Give it a go—you might just create a memory as special as the one that started it all for me.


Overhead shot of lasagna soup in a white bowl beside a branded Fat Dough logo.
Classic lasagna flavors reimagined—this soup is made for cozy nights and generous helpings.

Ingredients:

(Serve 8)

  • Beef Chuck, 500g

  • Beef Short Ribs, 500g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

  • Bay Leaves, 2

  • Star Anise, 2

  • Cinnamon Stick, 1

  • Green Cardamoms, 1 TBSP

  • Cloves, 1 TBSP

  • Coriander Seeds, 1 TBSP

  • Unsalted Butter, 2 TBSP

  • High Quality Olive Oil, 2 TBSP

  • Yellow Onion Finely Sliced, 1

  • Garlic Finely Minced, 5 Cloves

  • Tomato Puree, 2 TBSP

  • Italian Seasoning, 1 TBSP

  • Chili Flakes, 1 TBSP

  • Hand Crushed Tomatoes Canned, 28oz

  • Parmigiano Reggiano Rind, 1 (Optional)

  • Lasagna Pasta, 200g

  • Parsley Coarsely Chopped, A Handful

  • Ricotta Cheese Homemade, To Serve

  • Mozzarella Freshly Grated, To Serve

  • Parmigiano Reggiano Freshly Grated, To Serve

Equipment:

  • Slow Cooker / Pressure Cooker

  • Heavy Pot

  • Cast Iron Skillet

Directions:

  1. Please visit my "How To Make Ricotta" page for the recipe.

  2. Prepare the Beef (Skip if using ground beef).

  3. Season beef with salt and pepper.

  4. In a skillet over medium heat, heat some oil.

  5. Sear the beef on both sides until browned and crispy.

  6. Transfer to a slow cooker.

  7. Deglaze the skillet with a splash of water and pour it into the slow cooker.

  8. Add 1L of water, bay leaves, star anise, cinnamon, green cardamoms, cloves, and coriander seeds.

  9. Stir to combine.

  10. Cook on high for 8 hours, or until the beef is very tender.Shortcut: Pressure cook for 1 to 1.5 hours.

  11. Strain and reserve the stock.

  12. Discard the spices and bones. Let the beef cool slightly.

  13. Shred the beef coarsely and set aside.

  14. Build the Base.

  15. In a heavy pot over medium heat, melt butter with olive oil.

  16. Add onion and season with salt and pepper.

  17. Sauté until lightly caramelized.If using ground beef, add it now and cook until browned.

  18. Add garlic and sauté until aromatic.

  19. Stir in tomato purée and cook until slightly caramelized.

  20. Add Italian seasoning and chili flakes. Sauté until fragrant.

  21. Pour in hand-crushed tomatoes and the reserved beef stock.

  22. Add a Parmigiano rind if you have one.

  23. Stir well and bring to a simmer.

  24. Cook the Pasta.

  25. Break lasagna sheets into bite-sized pieces and stir into the pot.

  26. Cover and cook for 5–6 minutes, stirring occasionally to prevent sticking.

  27. Add the shredded beef and stir to combine.

  28. Cover and simmer for another 3–5 minutes until the soup thickens slightly and the pasta is al dente.

  29. Taste and adjust with salt and pepper.

  30. Remove from heat and garnish with parsley.

  31. Serve.

  32. In each serving bowl, add a dollop of ricotta, and sprinkle in mozzarella and grated Parmigiano.

  33. Ladle hot lasagna soup over the cheese.

  34. Garnish with more parsley.

  35. Serve immediately.


Close-up of a spoonful of lasagna soup with beef, tomato, and melted cheese.

Hearty and cozy soup...


Partially eaten lasagna soup showing creamy, tomato-rich broth clinging to pasta.

Good soup...

Recipe Video:




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