Rich Lasagna Soup with Greek Yogurt

Here is my favorite lasagna soup recipe, with hearty ground beef, rich marinara sauce, tender lasagna noodles, and a creamy topping of Greek yogurt, mozzarella, and ricotta.

This lasagna soup is a weeknight dinner hero at our house. It has all the flavors of traditional lasagna but comes together in one pot in a fraction of the time. Plus, the Greek yogurt topping gives it a nice tangy twist that my kids actually love.

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What Kind of Greek Yogurt Should I Use?

For this lasagna soup, you’ll want to use plain Greek yogurt rather than regular yogurt since it’s thicker and won’t water down your soup. Full-fat Greek yogurt works best because it’s creamier and less likely to separate when you stir it into the hot soup, but 2% will also do the job if that’s what you have on hand. Avoid non-fat Greek yogurt if possible, as it can get a bit grainy when heated. If you’re worried about the yogurt curdling, let your soup cool for just a minute or two before stirring in the yogurt, and add it off the heat for the smoothest results.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to work with what you’ve got:

• Ground beef: Ground turkey, chicken, or Italian sausage all work great here. You can even use plant-based ground meat if you prefer. Just adjust the seasoning since sausage already has its own spices.
• Greek yogurt: Regular sour cream makes an easy swap if you don’t have Greek yogurt. You can also use cottage cheese blended until smooth for a similar creamy texture.
• Lasagna sheets: Any pasta shape works in this soup – try broken-up regular lasagna noodles, penne, rotini, or even egg noodles. Just adjust cooking time based on the pasta you choose.
• Beef broth: Chicken or vegetable broth both work fine here. The flavor will be slightly different but still tasty.
• Marinara sauce: You can use any tomato-based pasta sauce you have on hand, or make your own with crushed tomatoes and extra Italian seasoning.
• Fresh basil: Dried basil works if fresh isn’t available – just use about 1 teaspoon dried for every tablespoon of fresh the recipe calls for.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with lasagna soup is adding the noodles too early, which turns them into mushy, overcooked pieces that fall apart – always wait until the last 20 minutes of cooking to stir them in.

Another common error is not breaking the lasagna sheets into bite-sized pieces before adding them to the pot, making the soup difficult to eat with a spoon.

To prevent the Greek yogurt from curdling, temper it first by mixing a few spoonfuls of the hot broth into the yogurt before stirring it into the soup, and make sure to remove the pot from direct heat when you add it.

If you’re planning to have leftovers, consider cooking the noodles separately and adding them to individual bowls, since they’ll continue absorbing liquid and can make your soup too thick the next day.

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What to Serve With Lasagna Soup?

A big slice of garlic bread is my go-to for lasagna soup because you’ll want something to scoop up all that cheesy, tomatoey goodness. I love making a simple Caesar salad on the side with romaine lettuce, croutons, and plenty of parmesan to balance out the richness of the soup. If you’re feeding a crowd, breadsticks or focaccia work great too, and they’re perfect for dipping. For a lighter option, try a crisp green salad with Italian dressing or even some roasted vegetables like zucchini and bell peppers to round out the meal.

Storage Instructions

Store: Keep your lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the noodles separately from the soup if I’m meal prepping, since they can get a bit mushy after sitting for a while. Just add them when you reheat!

Freeze: This soup freezes great for up to 3 months, but hold off on adding the yogurt and cheese toppings until after you reheat it. The dairy doesn’t always freeze well and can separate. Freeze the soup base in portions so you can grab just what you need for dinner.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes. If the soup seems too thick after storing, just add a splash of broth to loosen it up, then top with fresh yogurt and cheese.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3100
• Protein: 160-190 g
• Fat: 110-130 g
• Carbohydrates: 240-280 g

Ingredients

For the soup base:

• 1.25 lb ground beef (I use Laura’s Lean for less grease)
• 28 oz marinara sauce (I prefer Rao’s Homemade for more depth)
• 14 oz diced tomatoes
• 1 large onion (diced into 1/2-inch pieces)
• 36 oz beef broth
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp italian seasoning
• 1 tsp oregano
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• salt
• pepper

For the mix-ins:

• 12 sheets lasagna (broken into 2-inch pieces)
• 1.25 cup plain yogurt (use Fage Greek yogurt for a thicker consistency)
• 1.25 cup mozzarella

For the garnish:

• ricotta
• fresh basil
• parmesan

Step 1: Prepare Mise en Place and Brown the Beef

• 1.25 lb ground beef
• salt
• pepper
• 1 large onion

Dice the onion into 1/2-inch pieces and set aside.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks and seasoning generously with salt and pepper.

This should take about 5-7 minutes until no pink remains.

I like to use lean ground beef because it renders less grease, which keeps the soup lighter and cleaner-tasting.

Once browned, transfer the beef to your crockpot.

Step 2: Build the Soup Base in the Crockpot

• browned beef from Step 1
• 28 oz marinara sauce
• 14 oz diced tomatoes
• diced onion from Step 1
• 36 oz beef broth
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp italian seasoning
• 1 tsp oregano
• 1 tsp paprika
• 1/4 tsp red pepper flakes

To the crockpot with the browned beef, add the marinara sauce, diced tomatoes, diced onion, beef broth, garlic powder, onion powder, Italian seasoning, oregano, paprika, and red pepper flakes.

Stir well to combine all ingredients and distribute the spices evenly throughout the liquid.

This layering of aromatics and seasonings early on allows the flavors to develop and meld together as the soup simmers.

Step 3: Simmer the Soup on High Heat

• soup base from Step 2

Cover the crockpot and cook on high for 3 hours.

This extended cooking time allows the beef to become tender, the onions to soften completely, and all the spices to develop into a rich, complex broth.

During this time, you can prepare your yogurt and cheese components, or simply relax knowing the hard work is done.

Step 4: Add Pasta, Yogurt, and Cheese

• simmered soup base from Step 3
• 12 sheets lasagna
• 1.25 cup plain greek yogurt
• 1.25 cup mozzarella

Break the lasagna sheets into 2-inch pieces.

After the 3-hour simmer, stir the broken pasta pieces into the hot soup, followed by the Greek yogurt and mozzarella cheese.

I prefer Fage Greek yogurt because it has a thicker, creamier texture that doesn’t separate as easily in the hot broth compared to regular yogurt.

Stir everything together until the yogurt is fully incorporated and the cheese begins to melt into the soup.

Step 5: Cook Pasta Until Tender and Serve

• soup with pasta and cheese from Step 4
• ricotta
• fresh basil
• parmesan

Cook the soup uncovered on high for another 15-20 minutes, stirring occasionally, until the pasta pieces are tender and the soup has thickened slightly from the cheese and yogurt.

Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, fresh basil, and a sprinkle of Parmesan.

The cool ricotta and fresh basil provide a nice textural and flavor contrast to the warm, creamy soup.

Rich Lasagna Soup with Greek Yogurt

Delicious Rich Lasagna Soup with Greek Yogurt recipe with step-by-step instructions.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings 6 servings

Calories 2900 kcal

Ingredients

  

For the soup base::

• 1.25 lb ground beef (I use Laura's Lean for less grease)
• 28 oz marinara sauce (I prefer Rao’s Homemade for more depth)
• 14 oz diced tomatoes
• 1 large onion (diced into 1/2-inch pieces)
• 36 oz beef broth
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp italian seasoning
• 1 tsp oregano
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• salt
• pepper

For the mix-ins::

• 12 sheets lasagna (broken into 2-inch pieces)
• 1.25 cup plain yogurt (use Fage Greek yogurt for a thicker consistency)
• 1.25 cup mozzarella

For the garnish::

• ricotta
• fresh basil
• parmesan

Instructions

 

• Dice the onion into 1/2-inch pieces and set aside. In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks and seasoning generously with salt and pepper. This should take about 5-7 minutes until no pink remains. I like to use lean ground beef because it renders less grease, which keeps the soup lighter and cleaner-tasting. Once browned, transfer the beef to your crockpot.
• To the crockpot with the browned beef, add the marinara sauce, diced tomatoes, diced onion, beef broth, garlic powder, onion powder, Italian seasoning, oregano, paprika, and red pepper flakes. Stir well to combine all ingredients and distribute the spices evenly throughout the liquid. This layering of aromatics and seasonings early on allows the flavors to develop and meld together as the soup simmers.
• Cover the crockpot and cook on high for 3 hours. This extended cooking time allows the beef to become tender, the onions to soften completely, and all the spices to develop into a rich, complex broth. During this time, you can prepare your yogurt and cheese components, or simply relax knowing the hard work is done.
• Break the lasagna sheets into 2-inch pieces. After the 3-hour simmer, stir the broken pasta pieces into the hot soup, followed by the Greek yogurt and mozzarella cheese. I prefer Fage Greek yogurt because it has a thicker, creamier texture that doesn't separate as easily in the hot broth compared to regular yogurt. Stir everything together until the yogurt is fully incorporated and the cheese begins to melt into the soup.
• Cook the soup uncovered on high for another 15-20 minutes, stirring occasionally, until the pasta pieces are tender and the soup has thickened slightly from the cheese and yogurt. Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, fresh basil, and a sprinkle of Parmesan. The cool ricotta and fresh basil provide a nice textural and flavor contrast to the warm, creamy soup.