🍲 Easy Lasagna Soup
This Easy Lasagna Soup takes everything people love about classic lasagna—savory ground beef, tomato sauce, Italian herbs, tender pasta, ricotta, mozzarella, and Parmesan—and turns it into a cozy one-pot dinner.
Instead of layering noodles and sauce in a casserole dish, the lasagna noodles are broken into rustic pieces and cooked directly in a rich tomato broth. The result is hearty, comforting, and much easier to make on a busy weeknight.
A spoonful of creamy ricotta on top melts slightly into the hot soup, while mozzarella and Parmesan add that familiar cheesy lasagna finish. It tastes like lasagna, but with less assembly and fewer dishes.
Easy One-Pot Lasagna Soup
Lasagna soup works because it keeps the same core flavor structure as traditional lasagna while changing the format.
The base starts with browned ground beef, onion, garlic, tomato paste, crushed tomatoes, broth, and Italian seasoning.
Then broken lasagna noodles cook directly in the soup.
This allows the pasta to absorb the tomato flavor as it softens, which gives the broth a richer, more cohesive taste.
The ricotta mixture is added when serving rather than stirred into the entire pot. That keeps the soup from becoming overly heavy and gives each bowl a creamy contrast.
The finished soup should be thick and hearty but still clearly spoonable.
⭐ Why You’ll Love This Recipe
- Classic lasagna flavor without layering
- One-pot dinner
- Family-friendly
- Rich tomato broth
- Loaded with beef and pasta
- Creamy ricotta topping
- Perfect for cold weather
- Great for leftovers
- Easy to customize
- Comfort food without the casserole work
🛒 Ingredients
Ground Beef
Use 1 pound lean ground beef.
An 85/15 or 90/10 blend works well.
The beef gives the soup its hearty lasagna-style flavor.
Yellow Onion
Use 1 medium yellow onion, diced.
It softens into the tomato base and adds sweetness.
Garlic
Use 4 garlic cloves, minced.
Garlic is essential for the classic Italian-inspired flavor.
Olive Oil
Use 1 tablespoon olive oil if your beef is very lean.
If the beef releases enough fat, you may not need much additional oil.
Tomato Paste
Use 2 tablespoons tomato paste.
Cooking the paste briefly deepens the tomato flavor.
Crushed Tomatoes
Use 1 can crushed tomatoes, about 28 ounces.
This forms the main tomato base.
Diced Tomatoes
Use 1 can diced tomatoes, about 14.5 ounces.
They add extra tomato texture.
Beef Broth
Use 5 cups low-sodium beef broth.
You can use chicken broth if needed, but beef broth creates a deeper flavor.
Italian Seasoning
Use 2 teaspoons Italian seasoning.
Dried Basil
Use 1 teaspoon dried basil.
This reinforces the lasagna-style herb profile.
Crushed Red Pepper Flakes
Use ¼ teaspoon, optional.
Salt
Use approximately ½ teaspoon, then adjust to taste.
Black Pepper
Use ½ teaspoon freshly ground black pepper.
Lasagna Noodles
Use 8 regular lasagna noodles, broken into rough 1½–2-inch pieces.
Do not make them identical.
The rustic shapes make the soup feel more natural.
Ricotta Cheese
Use 1 cup whole-milk ricotta.
Ricotta is spooned into each bowl when serving.
Mozzarella Cheese
Use 1 cup shredded low-moisture mozzarella.
Parmesan Cheese
Use ½ cup freshly grated Parmesan, divided between the ricotta mixture and garnish.
Fresh Parsley
Use 2 tablespoons chopped fresh parsley.
Fresh Basil
Fresh basil is optional but excellent for serving.
👩🍳 How to Make Lasagna Soup
1. Prepare the vegetables
Dice the onion and mince the garlic.
2. Heat the pot
Place a large Dutch oven over medium-high heat.
Add the olive oil if needed.
3. Brown the beef
Add the ground beef.
Cook for approximately 5–7 minutes, breaking it into irregular crumbles.
4. Drain excess fat
If the beef releases a lot of grease, carefully remove the excess.
5. Add onion
Stir in the diced onion.
Cook for approximately 4 minutes until softened.
6. Add garlic
Add the minced garlic.
Cook for 30–60 seconds.
7. Add tomato paste
Stir in the tomato paste.
Cook for approximately 1–2 minutes to deepen the flavor.
8. Add tomatoes
Pour in the crushed tomatoes and diced tomatoes.
9. Add broth
Pour in the beef broth.
10. Season
Add the Italian seasoning, dried basil, red pepper flakes, salt, and black pepper.
11. Simmer
Bring the soup to a gentle boil.
Reduce the heat and simmer for approximately 10 minutes.
12. Break the lasagna noodles
Break the uncooked lasagna noodles into rough pieces.
Do not try to make them all the same size.
13. Add the noodles
Stir the broken lasagna noodles into the simmering soup.
14. Cook until tender
Simmer for approximately 10–12 minutes, stirring occasionally.
The noodles should be tender but not mushy.
15. Check the consistency
If the soup becomes too thick, add a splash of broth.
Lasagna noodles absorb a lot of liquid.
16. Prepare the ricotta mixture
In a small bowl, combine the ricotta, half of the Parmesan, and chopped parsley.
17. Taste the soup
Adjust the salt, pepper, and herbs if needed.
18. Rest
Turn off the heat and let the soup sit for approximately 5 minutes.
19. Serve
Ladle the soup into deep bowls.
20. Add ricotta
Place a generous spoonful of the ricotta mixture on top of each bowl.
21. Add mozzarella
Sprinkle with shredded mozzarella.
22. Add Parmesan
Finish with additional grated Parmesan.
23. Garnish
Add fresh parsley or basil if desired.
✨ Variations
Sausage Lasagna Soup
Replace half or all of the ground beef with Italian sausage.
Chicken Lasagna Soup
Use ground chicken instead of beef.
Vegetarian Lasagna Soup
Skip the meat and add mushrooms, zucchini, and spinach.
Spinach Lasagna Soup
Add 3 cups fresh baby spinach during the final few minutes.
Extra-Cheesy Lasagna Soup
Add more mozzarella when serving.
Creamy Lasagna Soup
Stir in ½ cup heavy cream near the end.
Spicy Lasagna Soup
Increase the crushed red pepper flakes.
🔥 Tips for the Best Lasagna Soup
Brown the beef properly. Let it develop some color before adding the onion.
Cook the tomato paste. This removes the raw tomato taste.
Break noodles into rustic pieces. They’re easier to eat and look more natural.
Stir while the pasta cooks. Lasagna pieces can stick together.
Keep extra broth nearby. The noodles absorb liquid quickly.
Don’t overcook the pasta. It continues softening as the soup sits.
Add ricotta when serving. Stirring it into the whole pot makes the soup much heavier.
Use freshly grated Parmesan. It melts better and tastes better.
🥡 Storage, Reheating & Freezing
Refrigerator
Store cooled soup in an airtight container for up to 4 days.
The noodles will continue absorbing broth.
Reheating
Reheat gently on the stovetop over medium-low heat.
Add additional broth as needed.
Microwave
Reheat individual servings in short intervals, stirring between each one.
Freezing
For the best results, freeze the soup before adding the lasagna noodles.
Cooked pasta can become very soft after freezing.
Freeze the meat-and-tomato soup base for up to 3 months.
Thaw, reheat, then cook fresh lasagna noodles directly in the soup.
❓ Lasagna Soup FAQs
What is lasagna soup?
Lasagna soup is a one-pot soup made with the same general flavors as lasagna: beef, tomato sauce, herbs, lasagna noodles, ricotta, mozzarella, and Parmesan.
Can I use oven-ready lasagna noodles?
Yes, but cooking time can vary. Check the noodles early so they don’t become too soft.
Why did my lasagna soup get too thick?
The pasta absorbs broth as it sits. Add more broth when reheating.
Can I use Italian sausage?
Yes. Italian sausage is an excellent substitute for some or all of the ground beef.
Can I make lasagna soup ahead?
Yes, but for the best texture, cook the noodles closer to serving.
Can I freeze lasagna soup?
Yes, but freeze the soup base without noodles.
What ricotta should I use?
Whole-milk ricotta gives the richest texture, but part-skim works too.
Can I make it vegetarian?
Yes. Replace the meat with mushrooms, zucchini, spinach, or a combination.
Can I add spinach?
Yes. Stir fresh spinach in during the last few minutes.
What goes with lasagna soup?
Garlic bread, focaccia, breadsticks, or a simple salad all work well.
Easy Lasagna Soup
Ingredients
Method
- Heat a large Dutch oven over medium-high heat. Add olive oil if needed.
- Add the ground beef and cook for 5–7 minutes, breaking it into irregular crumbles.
- Drain excess grease if necessary.
- Add the diced onion and cook for about 4 minutes until softened.
- Add the minced garlic and cook for 30–60 seconds.
- Stir in the tomato paste and cook for 1–2 minutes.
- Add the crushed tomatoes and diced tomatoes.
- Pour in the beef broth.
- Add the Italian seasoning, dried basil, red pepper flakes, salt, and black pepper.
- Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Break the lasagna noodles into rough 1 1/2–2-inch pieces.
- Stir the noodles into the soup.
- Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Add extra broth if the soup becomes too thick.
- In a small bowl, combine the ricotta, half of the Parmesan, and chopped parsley.
- Taste the soup and adjust the seasoning.
- Turn off the heat and let the soup rest for 5 minutes.
- Ladle into bowls.
- Top each serving with ricotta mixture, mozzarella, remaining Parmesan, and optional fresh basil.
- Serve warm.
