All the cozy, cheesy flavor of lasagna, none of the layering. This Lasagna Soup is made in one pot in about 30 minutes: savory ground beef, a rich garlicky tomato broth and ruffled lasagna noodles, finished with a big spoonful of creamy ricotta and melty mozzarella on top. It’s the soup everyone asks for again and again all winter long.
Why You’ll Love This Lasagna Soup
- One pot, 30 minutes. Way faster than baking a full lasagna.
- Kid approved. It tastes just like lasagna in a bowl.
- Budget friendly. Made with ground beef and pantry staples.
- The cheesy topping. A ricotta-parmesan-mozzarella dollop that melts into every bite.
Ingredients You’ll Need
- Ground beef – Lean ground beef, or half beef and half ground turkey.
- Onion and garlic – The flavor base.
- Tomato paste, crushed tomatoes and diced tomatoes – For a thick, rich tomato broth.
- Beef broth – Low-sodium so you control the salt.
- Italian seasoning, basil, oregano and red pepper flakes – Classic lasagna flavor.
- Lasagna noodles – Broken into pieces. Mafaldine or campanelle also work.
- Ricotta, mozzarella and parmesan – For the creamy cheese topping.
- Fresh basil – To finish.
How to Make Lasagna Soup
1. Brown the beef
In a large Dutch oven, cook the ground beef and onion over medium-high heat until browned. Drain excess fat, then stir in the garlic for 30 seconds.
2. Build the broth
Stir in the tomato paste and cook 2 minutes until it darkens. Add the crushed tomatoes, diced tomatoes, broth and seasonings. Bring to a boil.
3. Cook the noodles
Add the broken lasagna noodles and simmer, stirring often, for 10–12 minutes until tender.
4. Make the cheese topping
While the soup simmers, stir together the ricotta, half of the parmesan, salt and pepper.
5. Serve
Ladle the soup into bowls. Top each with a spoonful of ricotta, shredded mozzarella, more parmesan and fresh basil. For extra melty cheese, broil oven-safe bowls for 2 minutes.
Tips for the Best Lasagna Soup
- Don’t skip the tomato paste step. Cooking it deepens the flavor.
- Cook noodles separately for leftovers. Noodles keep soaking up broth, so if you’re meal prepping, store them apart.
- Add a splash of cream at the end for a creamy lasagna soup.
- Make it in the crockpot. Cook the broth on LOW for 6 hours, then add noodles for the last 30 minutes on HIGH.
Storing and Reheating
Refrigerate leftovers for up to 4 days. Add a splash of broth when reheating, since the noodles absorb liquid. To freeze, freeze the soup without noodles for up to 3 months and cook fresh noodles when serving.
Frequently Asked Questions
Can I use regular pasta?
Yes! Rigatoni, campanelle, bowtie or mini shells all work great.
Can I make it vegetarian?
Swap the beef for chopped mushrooms and zucchini and use vegetable broth.
More Cozy Soups You’ll Love
PrintLasagna Soup
All the flavor of lasagna in one pot: ground beef, rich tomato broth, lasagna noodles and a creamy ricotta topping. Ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 5 cups low-sodium beef broth
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated parmesan, divided
- 1 cup shredded mozzarella
- Fresh basil, for serving
Instructions
- In a large pot, brown the ground beef and onion over medium-high heat. Drain excess fat and stir in the garlic for 30 seconds.
- Stir in the tomato paste and cook 2 minutes. Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt and pepper. Bring to a boil.
- Add the broken lasagna noodles and simmer 10-12 minutes, stirring often, until tender.
- Mix the ricotta with half the parmesan and a pinch of salt and pepper.
- Ladle soup into bowls and top with a spoonful of ricotta, mozzarella, remaining parmesan and fresh basil.
Notes
Noodles absorb broth as the soup sits. For leftovers, cook and store the noodles separately, and add a splash of broth when reheating.