Lasagna soup is everything you love about the classic—minus the fuss! This one-pot recipe has ground beef, tender noodles, and a garlicky marinara broth, all finished with creamy ricotta and Parmesan for the perfect bowl of comfort.
Table of Contents
Lasagna, but make it soup!
We’re big fans of lasagna around here. From my extra-meaty homemade lasagna (a reader favorite since 2008!) to vegetarian lasagna roll-ups, skillet lasagna and even muffin tin lasagna cups, we’ve tried it every which way. But let’s be honest: some nights, even boiling noodles feels like too much.
That’s where this easy lasagna soup recipe comes in.
All the classic flavors you love, made in one pot and ready in about 40 minutes. No layering. No baking. Just a hearty, Italian-inspired comfort food that tastes like it simmered all day.
I like to use a mix of ground beef and sausage for an extra boost of flavor, but you can go all beef or even ground turkey if that’s what’s in your fridge. The noodles cook right in the garlicky marinara broth, and when you swirl in a spoonful of ricotta (or cottage cheese for a high-protein twist!), it’s basically a hug in a bowl.
Serve with my secret ingredient cheesy garlic bread for dunking and a big kale Caesar salad on the side, and you’ve got the perfect cold-weather dinner that’s family-approved, freezer-friendly and guaranteed to make your kitchen smell amazing.
- Ground meat: I love using a 50/50 mix of lean ground beef and Italian sausage for extra flavor, but you can use all of one or the other. For a leaner protein option, swap in ground turkey or ground chicken.
- Onion and garlic: Classic aromatics that form the flavor foundation for this Italian-inspired soup. I prefer yellow onions for their mild, slightly sweet flavor that complements the rich tomato base.
- Tomato paste: A small but mighty ingredient. It deepens the flavor and adds that rich, slow-cooked taste in minutes. Tip: Freeze leftover tomato paste in 1-tablespoon mounds on a parchment-lined baking sheet, then transfer them to a zip-top bag. You’ll always have the perfect amount ready to grab the next time a recipe calls for tomato paste.
- Italian seasoning: A quick way to infuse the soup with those familiar lasagna flavors without pulling out a dozen spice jars.
- Marinara sauce: Use your favorite jarred or homemade sauce. My go-to is Rao’s for its high-quality, wholesome ingredients, but my homemade marinara comes together in just 10 minutes if you prefer to make it from scratch.
- Stock: Beef stock gives this soup a deeper, heartier flavor, but chicken or even vegetable stock works great, too. Keep an extra splash handy to thin the soup after it sits, as it’ll naturally thicken as it cools.
- Lasagna noodles: Use regular lasagna noodles, broken into fourths (they don’t have to be perfect!). Don’t use the no-boil noodles, as they tend to get gummy or fall apart in the soup.
- Ricotta and Parmesan cheese: The finishing touches! Add a dollop of ricotta to each bowl just before serving and sprinkle with grated Parmesan for that creamy, cheesy finish.
See the recipe card for full information on ingredients and quantities.
Pasta Substitutions: You can make this lasagna soup recipe with any pasta shape or variety, including gluten-free! Just adjust the cooking time based on the package directions, since different noodles cook at different speeds.
- Sauté the aromatics. Add olive oil to a large heavy-bottomed pot or Dutch oven set over medium-low heat. Once hot, add the diced onion and minced garlic and cook until the onions are translucent, about 3 minutes.
- Brown the meat. Increase the heat to medium, then add the ground beef. Cook, breaking it apart with a spatula, until no longer pink. Stir in the tomato paste and Italian seasonings and cook, stirring occasionally, for 2 minutes. Toasting the tomato paste caramelizes the sugars and develops a deeper, richer flavor.
- Build the soup base. Stir in the marinara sauce and stock, scraping up any browned bits from the bottom of the pot (that’s flavor!). Add the broken lasagna noodles and stir well to submerge the noodles in the broth.
- Simmer until the noodles are tender. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes, stirring every 5–10 minutes so the noodles don’t stick together.
- Garnish and serve. Ladle the soup into bowls and top with as much (or as little!) ricotta and grated Parm as you like. Finish with a drizzle of olive oil and/or fresh basil for a pop of flavor and color.
Can I Make This Vegetarian?
Absolutely! Just skip the ground beef and load up on veggies instead. I’d recommend using a mix of chopped mushrooms, zucchini and bell peppers.
Sauté the veggies right along with the onion and garlic, then follow the recipe as written from there. You could even stir in a few handfuls of baby spinach or kale right before serving. The heat from the soup will wilt them perfectly.
Make-Ahead and Storage Instructions
To make ahead: Prepare the beefy marinara broth up to the point where you’d add the noodles. Cool completely, cover, and refrigerate for up to 2 days. When you’re ready to serve, bring it back to a simmer, add the broken lasagna noodles, and cook until al dente.
To store: Once cooled, refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in 30-second bursts in the microwave, stirring between each. The soup will thicken as it cools, so I like to stir in a splash of stock when reheating to restore it to its perfect soupy consistency.
To freeze: For best results, freeze this lasagna soup without the noodles. Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then follow the same steps from the make-ahead instructions above. Note: If you’re freezing leftovers that already have noodles, expect them to soften once thawed.
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 2 teaspoons Italian seasonings
- 1 (32-oz.) jar marinara sauce
- 4 cups beef or chicken stock
- 8 uncooked lasagna noodles, broken into fourths
- 1/4 cup ricotta, for serving
- Grated Parmesan cheese, for serving
Instructions
- Add the olive oil to a large heavy-bottomed stock pot or Dutch oven set over medium-low heat. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 3 minutes.
- Increase the heat to medium. Add the ground beef and cook, breaking it apart with a spatula, until it is no longer pink. Stir in the tomato paste and Italian seasonings and cook, stirring occasionally, for 2 minutes.
- Stir in the marinara sauce, chicken stock and broken lasagna noodles then bring the mixture to a boil. Cover the pot, reduce the heat to medium-low and continue cooking (covered) until the lasagna noodles are al dente, 25 to 30 minutes.
- Divide the soup among serving bowls then top with a dollop of ricotta and a sprinkle of grated Parmesan. Serve immediately.
Kelly’s Notes
- Serving tip: Serve with my secret ingredient cheesy garlic bread and a big kale Caesar salad for the ultimate cozy, family-approved dinner.
- To make ahead: Prepare the beefy marinara broth up to the point where you’d add the noodles. Cool completely, cover, and refrigerate for up to 2 days. When you’re ready to serve, bring it back to a simmer, add the broken lasagna noodles, and cook until al dente.
- To store: Once cooled, refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in 30-second bursts in the microwave, stirring between each. The soup will thicken as it cools, so I like to stir in a splash of stock when reheating to restore it to its perfect soupy consistency.
- To freeze: For best results, freeze this lasagna soup without the noodles. Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then follow the same steps from the make-ahead instructions above. Note: If you’re freezing leftovers that already have noodles, expect them to soften once thawed.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
