This easy lasagna soup has all the cozy, cheesy goodness of classic lasagna without all the layering and baking.Made with seasoned ground beef, rich tomato sauce, tender lasagna noodles, and a creamy seasoned ricotta topping, this one-pot lasagna soup is an easy weeknight dinner the whole family will love.
There are some recipes that just feel like home, and this is one of them. It’s hearty, comforting, and full of those classic Italian-inspired flavors we all love. Instead of spending time assembling a traditional lasagna, everything comes together in one pot.
And the best part? A generous spoonful of creamy ricotta, mozzarella, and Parmesan gets added right on top of each bowl. As it melts into the hot soup, you get all the cheesy goodness of lasagna in every bite.
Serve it with warm garlic bread or crusty sourdough for an easy, cozy family dinner.
Why You’ll Love This Lasagna Soup
- Easy one-pot dinner — Less prep and fewer dishes.
- Made with ground beef — A hearty protein that makes this soup satisfying.
- Classic lasagna flavors — Tomato sauce, Italian seasoning, pasta, and plenty of cheese.
- Creamy and cheesy — The seasoned ricotta topping makes every bowl extra delicious.
- Family-friendly — A comforting meal everyone can enjoy.
- Perfect for busy weeknights — No layering or baking required.
Ingredients
For the Soup
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into bite-sized pieces
- Salt and black pepper, to taste
- Fresh basil, for serving
For the Ricotta Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
How to Make Lasagna Soup
- Brown the ground beef.
Heat a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess grease if needed. - Cook the onion and garlic.
Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and Italian seasoning and cook for 30 seconds. - Add the tomatoes and broth.
Stir in the crushed tomatoes, tomato sauce, and broth. Season with salt and pepper. - Simmer the soup.
Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes. - Add the lasagna noodles.
Break the lasagna noodles into bite-sized pieces and add them to the pot. Simmer for 10–12 minutes, or until the noodles are tender. - Make the ricotta mixture.
While the soup cooks, combine the ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, and salt in a small bowl. - Serve.
Ladle the hot soup into bowls and top each serving with a generous spoonful of the seasoned ricotta mixture. Garnish with fresh basil and extra Parmesan, if desired.
Tips for the Best Lasagna Soup
Break the lasagna noodles into smaller pieces.
This makes the soup easier to eat and gives you noodles in every bite.
Don’t overcook the pasta.
Cook the noodles just until tender. They will continue absorbing some of the broth as the soup sits.
Season the ricotta mixture.
Don’t skip this step! The Italian seasoning, garlic powder, and salt give the creamy cheese topping so much flavor.
Drain excess grease from the beef.
Depending on the ground beef you use, you may want to drain some of the grease after browning.
What to Serve With Lasagna Soup
This hearty soup is delicious on its own, but I love serving it with something warm and crusty for dipping.
Try it with:
- Garlic bread
- Crusty sourdough
- Homemade bread
- Caesar salad
- Simple green salad
- Roasted vegetables
Easy Lasagna Soup Variations
Add vegetables: Stir in chopped zucchini, mushrooms, spinach, or bell peppers.
Make it spicy: Add a pinch of red pepper flakes.
Make it extra cheesy: Add more mozzarella or Parmesan when serving.
Use a different pasta: Don’t have lasagna noodles? Short pasta like rotini or bow ties works, too.
Frequently Asked Questions
Can I make lasagna soup ahead of time?
Yes. You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Keep in mind that the noodles will continue absorbing the broth as the soup sits.
Can I freeze lasagna soup?
Yes, but for the best texture, freeze the soup without the noodles. Cooked pasta can become soft after freezing and reheating.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the ground beef, although ground beef gives the soup a richer, more traditional flavor.
What kind of noodles should I use?
Broken lasagna noodles are perfect for this recipe because they give you that classic lasagna feel. You can also substitute another short pasta if needed.
Can I make this lasagna soup vegetarian?
Yes. Leave out the ground beef and add extra vegetables such as mushrooms, zucchini, spinach, or bell peppers. You can also use a plant-based meat substitute.
How do I store leftover lasagna soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth if the noodles have absorbed too much liquid.
Recipe Card
Easy Ground Beef Lasagna Soup
All the cozy flavors of classic lasagna in an easy one-pot soup made with ground beef and topped with a creamy, seasoned ricotta mixture.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
Soup
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into bite-sized pieces
- Salt and black pepper, to taste
- Fresh basil, for serving
Ricotta Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Brown ground beef in a large pot over medium-high heat. Drain excess grease if needed.
- Add onion and cook for 3–4 minutes. Add garlic and Italian seasoning and cook for 30 seconds.
- Stir in crushed tomatoes, tomato sauce, and broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Break lasagna noodles into bite-sized pieces and add to the soup. Simmer for 10–12 minutes, until tender.
- Mix ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, and salt in a small bowl.
- Ladle soup into bowls and top with a generous spoonful of the ricotta mixture.
- Garnish with fresh basil and extra Parmesan. Serve warm.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
