Quick Recipe Overview
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Serves: 6 | Difficulty: Easy | Cuisine: Italian-American
Intro
Lasagna soup brings the familiar flavors of a baked pasta dinner to a single pot. Ground beef and broken lasagna noodles simmer in a tomato-rich broth, then each bowl gets a spoonful of ricotta and mozzarella. The result is hearty, cozy, and easier to serve than layered lasagna.
Why You’ll Love This Lasagna Soup
The soup builds flavor in one Dutch oven, and the noodles cook directly in the broth. A creamy cheese topping gives each bowl a lasagna-style finish without a separate bake. The method is flexible too: cook the soup base ahead and add the noodles closer to serving.
Recipe Card
One-Pot Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned. Drain excess fat if needed.
- Add the onion and cook for 4 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and black pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the broken lasagna noodles and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Stir together the ricotta and shredded mozzarella in a small bowl while the noodles cook.
- Ladle the soup into bowls and add a spoonful of the ricotta mixture to each. Finish with chopped basil and serve hot.
Notes
Lasagna Soup Tips
Break the noodles into similar-size pieces so they cook at roughly the same rate. Stir while they simmer because lasagna noodles can settle and stick to the bottom. Keep a little extra broth nearby; the noodles continue to absorb liquid as the soup stands.
Common Mistakes to Avoid
Do not add the noodles before the broth reaches a simmer, or the cooking time becomes harder to judge. Avoid overcooking them; stop when they are just tender. If the soup will be stored, keep noodles and broth separate for a better next-day texture.
Variations
Use ground turkey in place of beef and replace the beef broth with a matching low-sodium broth. Stir a handful of baby spinach into the pot during the final minute. For extra heat, add a pinch of red pepper flakes with the Italian seasoning.
What to Serve With It
A simple salad or warm bread is an easy pairing. For another tomato-forward bowl, try roasted tomato basil soup; for a lighter vegetable option, browse simple vegetable soup. Jalapeño cornbread muffins make a savory side. Find more ideas in the recipe index.
Storage
Refrigerate leftover soup within 2 hours and use it within 3 to 4 days. If you expect leftovers, store the noodles separately from the broth. Freeze the broth and beef base without noodles for up to 2 months, then cook fresh noodles when serving.
Reheating
Warm the broth in a saucepan over medium heat, add the noodles, and stir until hot throughout. Add a splash of broth if it has thickened. Reheat leftovers to 165°F and add the cheese topping after reheating.
Make Ahead
Prepare the beef and tomato broth up to 2 days in advance. Chill it promptly, then bring it to a simmer and cook the noodles just before serving. Mix the ricotta and mozzarella ahead and keep it covered in the refrigerator.
FAQs
Can I make lasagna soup without cooking the noodles in the broth?
Yes. Boil them separately until just tender, drain, and add them to individual bowls before ladling soup over the top.
Why is my lasagna soup thick the next day?
The noodles absorb broth as they sit. Stir in extra broth while reheating to loosen the soup.
Can I use a different pasta shape?
Yes. Mafaldine, bow ties, or short pasta can work. Follow the package timing and stop when the pasta is just tender.
