All the flavors of traditional lasagna are brought together in this hearty and comforting Lasagna Soup. This soup is a hassle-free way of enjoying the classic flavors of lasagna but without any layering, assembling, or baking. The noodles are cooked in the soup for an easy ONE POT meal!
Easy Lasagna Soup
This soup is prepared with traditional lasagna ingredients and can easily be customized to suit your taste preferences. Serve with a garden salad and French bread for a complete meal. It’s lasagna deliciousness without all of the work!
Ingredients
For the Soup:
- Ground beef – I use 90% lean ground beef.
- Olive oil РFor saut̩ing the veggies.
- Yellow onion
- Green bell pepper
- Garlic
- Marinara sauce – Use your favorite brand of jarred sauce or make your own easy homemade marinara sauce.
- Chicken broth
- Canned petite diced tomatoes
- Italian seasoning
- White granulated sugar – To help balance/cut the acidity in the tomato sauce.
- Pasta – Lasagna noodles that have been broken into bite-size pieces.
- Salt and black pepper
- Chopped fresh basil or parsley – Optional garnish.
For the Cheese Topping:
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Black pepper
Let’s Make Lasagna Soup!
Following is a very brief overview of how to prepare. Please see the recipe card for full detailed instructions and ingredient amounts.
- Brown the beef and drain off the fat in a colander.
- Sauté the veggies.
- Return the browned beef to the pot with the veggies and add sauce, broth, tomatoes and seasonings.
- Bring to a simmer and add pasta. Cook until the pasta is tender.
- Prepare the cheese mixture while the lasagna noodles are cooking. Stir together ricotta, mozzarella, Parmesan, and pepper in a bowl until combined.
- Ladle soup into bowls and top with a dollop of the cheese mixture and garnish with fresh parsley or basil.
Recipe Variations
- Swap out the ground beef for Italian sausage (or a combination of sausage AND beef). You can even use ground turkey in this recipe!
- Make it vegetarian by using vegetable broth in place of chicken broth. Use fresh sautéed veggies instead of meat, such as chopped zucchini, carrots, and sliced mushrooms.
- No lasagna noodles? No problem! ANY short/small pasta will work in this recipe. Just be sure to adjust the cooking time as necessary.
- Italian seasoning can be substituted with a combination of your favorite dried herbs, such as oregano, rosemary, basil, parsley, and/or thyme.
Enjoy!
More Easy One Pot Pasta Meals
Lasagna Soup
All the flavors of classic lasagna are brought together in this hearty lasagna soup prepared in one pot for easy cleanup!
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Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 small green bell pepper cored, seeded, and chopped
- 1 tablespoon minced fresh garlic
- 1 (24 ounce) jar marinara sauce
- 5 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes undrained
- 1 tablespoon Italian seasoning
- 1 tablespoon white granulated sugar
- 9 lasagna noodles broken into bite-size pieces (1 to 2 inches)
- salt and black pepper to taste
- 2 to 3 tablespoons chopped fresh basil or parsley optional garnish
For the cheese topping mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese 4 ounces
- â…“ cup freshly grated Parmesan cheese 1 ounce
- ¼ teaspoon black pepper
Instructions
- Cook ground beef in a 6 quart Dutch oven or large soup pot over medium high heat until browned and no longer pink (about 5 to 6 minutes), crumbling beef with a wooden spoon while it is cooking. Transfer beef to a colander to drain fat and set aside.
- Return the Dutch oven (or pot) to the burner and add olive oil. Once the olive oil is heated, add onion and green peppers. Cook until vegetables are tender, stirring frequently (about 2 to 3 minutes). Add garlic and cook for 30 seconds (stirring constantly).
- Return drained ground beef to pot. Add marinara sauce, broth, diced tomatoes with juices, Italian seasoning, and sugar. Stir to combine.
- Bring to a boil and add lasagna noodle pieces. Stir to combine. Reduce heat as necessary to maintain a strong simmer/gentle boil. Cook for 12 to 15 minutes (stirring occasionally so that the noodles don't stick together), or until lasagna noodles are tender. Season with desired amounts of salt and pepper.
- While the noodles are cooking, prepare the cheese mixture by stirring together the ricotta, mozzarella, Parmesan and pepper in a medium bowl until combined.
- Ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with basil or parsley, if desired.
Notes
Storage:
- Once cooled, store in an airtight container in the refrigerator for up to 3 days.
- Swap out the ground beef for Italian sausage (or a combination of sausage AND beef) or ground turkey.
- Make this soup vegetarian by using vegetable broth in place of chicken broth. Use fresh sautéed veggies instead of meat, such as chopped zucchini, carrots, and sliced mushrooms.
- Any short/small pasta will work in this recipe – just be sure to adjust the cooking time as necessary. Â
- Italian seasoning can be substituted with a combination of your favorite dried herbs, such as oregano, rosemary, basil, parsley, and/or thyme.
Nutrition
Calories: 537kcal | Carbohydrates: 53g | Protein: 39g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 1378mg | Potassium: 1209mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1091IU | Vitamin C: 27mg | Calcium: 316mg | Iron: 5mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published January 2016. Updated with new images, new text, and recipe slightly revised February 2023.
This lasagna soup is always a hit and feeds a crowd. Plus, the variations are endless for quick and easy meal options!
My soup is so Delicious my family loves it, I will definitely be making this again soon, PatAllen73
It was such a huge hit the first time I decided to make this two weeks in a row. Thanks for sharing, it’s a keeper!
Thank you, Traci! I’m so glad everyone liked it! You made my day. 🙂
Amy, this soup looks amazing! Hearty enough to satisfy my guys at dinner, for sure.