Valentina Ablaev
This EASY lasagna soup is a classic recipe that is hearty and comforting. This easy lasagna noodle soup is loaded with ground beef and the most delicious, creamy broth. The addition of ricotta cheese adds so much flavor that you don’t want to skip it!
We loved our slow-cooker lasanga soup, so we knew we had to recreate a stovetop version! Our cheesy homemade lasagna is just so good; we need it in soup form!
This easy one-pot meal is a delicious comfort recipe. A flavorful tomato broth is loaded with juicy ground beef and tender noodles. This cheesy hot soup is the perfect way to warm up on a chilly fall day.
Why You’ll Love This Recipe
- Easy clean-up. This one pot meal requires little dishes, the perfect 30-minute recipe!
- Incredible flavor. A lasagna soup is loaded with flavor; you just can’t get enough.
- This recipe is perfect for meal prep. It can be made in advance and portioned out for a quick lunch throughout the week.
Ingredients for Lasagna Soup:
Simple ingredients make the best soup –
- Ground beef – lean ground beef makes the perfect protein for this recipe! You can also use italian sausage or a mix of both!
- Diced tomatoes – a can of diced tomatoes creates that perfect tomato broth. You can also use marinara sauce.
- Seasoning – homemade italian seasoning brings this dish together with classic flavors.
- Chicken broth – adds a depth of flavor to the soup, as opposed to water!
- Lasagna noodles – cracked into pieces; they are incredible in this dish.
- Cheese – a combination of ricotta and mozzarella!
- Garnish – fresh basil makes the perfect finishing touch.
See the recipe card below for a full list of ingredients and quantities.
We love pasta in our soups! Homemade pasta fagioli is a classic loaded soup that also has ground beef!
Substitutions and Variations
All of the add-ins, substitutions, and different variations to the recipe you want to make.
- Protein: Swap out ground beef for ground chicken or ground turkey for a healthier option!
- Vegetables: Add spinach for some extra greens in the soup!
- Make it spicy: Level up this lasagna soup by bringing the heat! Add red pepper flakes the perfect kick.
How to Make Lasagna Soup:
Numbered Instructions on how to make the recipe.
1 – In a large dutch oven, saute the beef, breaking it up with a wooden spoon. Season the meat with salt and black pepper and drain the excess grease.
2 – Add in diced onion and saute, then add minced garlic.
3 – Stir in diced tomatoes and seasoning. Cook until the tomatoes start bubbling. Add the broth and stir.
4 – Bring the pot to a boil, and then add the lasagna noodles. Reduce heat to a slow simmer and cook until the noodles are cooked to al dente.
5 – In a small bowl, combine ricotta and mozzarella cheese.
6 – Add spoonfuls of the cheese mixture to the pot and lightly stir. You don’t want the cheese to be fully incorporated. Add the lasagna soup to a soup bowl, and add extra cheese.
Other Cooking Methods:
- Crockpot – If you’re looking for the perfect slow cooker recipe, you will love our easy slow cooker lasagna soup.
- Instant pot – To make the soup in the instant pot, simply cook the ground beef before adding the rest of the ingredients. Cook on high pressure for 20 minutes or until the lasagna noodles are cooked through.
Expert Tips:
- Load up your bowls: Add extra ricotta and mozzarella cheese to each bowl of soup for the best flavor!
Serving Suggestions
- Bread: A side of buttery homemade breadsticks is perfect for this soup! Slices of crispy italian bread are also perfect for dipping into the lasagna soup!
- Salad: A soup this good deserves a star salad! A classic caesar salad is an easy choice or switch it up by adding a romaine lettuce avocado side salad.
Recipe FAQs
This easy soup is so tasty and can easily be made healthier! Low-fat cheese and low-sodium chicken broth are great options.
Yes, you can absolutely opt out of using meat in this recipe.
Yes, you can make this recipe in the instant pot by cooking the soup on high pressure for 30 minutes.
Store & Reheat
- Storage. Leftover lasagna soup can be stored in an airtight container in the fridge for 3-5 days.
- Reheat. Warm the leftover soup on the stovetop until reheated. The soup will thicken in the fridge, but you can add water when reheating it to achieve desired consistency.
- Freeze. Store the soup for longer by adding it to a freezer-safe container or bag! Store for up to 3 months in the freezer. Reheat: Thaw the soup in the fridge overnight before adding it to the stovetop to reheat.
More Soup Recipes
If you enjoyed this lasagna soup recipe, be sure to try our other popular soup recipes; here are some of our favorites:
If you tried this lasagna soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
One Pot Lasagna Soup
Ingredients
- 1 pound ground beef
- 1 1/2 tsp salt divided
- ½ tsp pepper divided
- 1 sweet onion diced
- 4 garlic cloves minced
- 2 15oz diced tomatoes
- 1 bay leaf
- 1 tsp italian seasoning
- 8 cups chicken broth regular or low sodium
- 6 lasagna noodles broken into pieces
- 8 oz ricotta cheese
- 1/2 cup mozzarella cheese
- 3-4 basil leaves
Instructions
- Saute the beef, and season with 1 salt and ¼ tsp pepper. Drain excess grease.
- Add in diced onion. Sautee until onion is tender, then add the minced garlic.
- Stir in the diced tomatoes and add italian seasoning, the bay leaf, and cook until tomatoes start bubbling.
- Add the broth and stir. Add remaining salt and black pepper.
- Bring the pot to a boil, and then add the lasagna noodles.
- Reduce heat to a slow simmer and cook until the noodles are cooked to al dente.
- In a small bowl, combine ricotta and mozzarella cheese.
- To the pot, add spoonfuls of the cheese mixture and lightly stir. You don’t want the cheese to be fully incorporated.
- Add the lasagna soup to a soup bowl, and add extra cheese.
Notes
- Load up your bowls: Add extra ricotta and mozzarella cheese to each bowl of soup for the best flavor!
- Storage. Leftover lasagna soup can be stored in an airtight container in the fridge for 3-5 days.
- Reheat. Warm the leftover soup on the stovetop until reheated. The soup will thicken in the fridge, but you can add water when reheating it to achieve desired consistency.
- Freeze. Store the soup for longer by adding it to a freezer-safe container or bag! Store for up to 3 months in the freezer. Reheat: Thaw the soup in the fridge overnight before adding it to the stovetop to reheat.
