This Easy Lasagna Soup brings all the flavors of classic lasagna to your table in a slurp-worthy, one-pot meal. In under an hour, you get all the comforting cheese, hearty beef, and rich tomato sauce without fussing over layers or baking. Perfect for a weeknight meal.

• Cuisine: Italian
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6

Why You’ll Love This Recipe

• All the satisfaction of lasagna with much less effort.
• One-pot cleanup, making it convenient for busy nights.
• Customizable with any pasta or cheese you prefer.
• Rich, hearty, and full of comforting flavors.

Ingredients

• 1 lb lean ground beef: Adds protein and richness. Substitute with ground turkey for a lighter option.
• 2 teaspoons garlic (minced): Infuses aromatic flavor. Fresh is best, but 1/2 teaspoon garlic powder works too.
• 2 14.5 oz cans Italian style diced tomatoes (undrained): Provides acidity and depth; use regular diced tomatoes if needed.
• 1 24 oz jar marinara sauce: Forms the soup’s flavorful base. Use your favorite brand.
• 2 cups reduced sodium beef broth: Creates the soup base; opt for chicken broth in a pinch.
• 1 teaspoon Italian Seasoning: Adds herbaceous notes; make your own with equal parts oregano, basil, and thyme.
• 2 cups lasagna noodles (broken into small pieces): Provides texture reminiscent of traditional lasagna. Any pasta shape can be used.
• 1/2 cup ricotta cheese: Offers creaminess. Cottage cheese may serve as a substitute.
• 1 cup Italian blend cheese (shredded): Melts for a luscious finish. Use mozzarella as an alternative.

How to Make It

Step 1: Prepare the Noodles

Boil the broken lasagna noodles according to package directions until al dente. This ensures they don’t overcook and become mushy in the soup. Drain and set aside.

Step 2: Brown the Beef

In a large Dutch oven, cook the ground beef over medium-high heat until it’s browned and no longer pink, breaking it into small pieces as it cooks for an evenly distributed texture throughout your soup.

Step 3: Add Aromatics

Add the minced garlic to the browned beef, stirring constantly for about a minute until fragrant. Be careful not to burn the garlic or it will turn bitter.

Step 4: Build the Base

Pour in the diced tomatoes with their liquid, allowing them to simmer with the beef and garlic for about two minutes to meld the flavors.

Step 5: Simmer the Soup

Stir in the marinara sauce and beef broth, then add the Italian seasoning. Allow the mixture to simmer gently to blend the herbal and tomato flavors together.

Step 6: Incorporate the Pasta

Stir in the drained cooked pasta, ensuring it’s evenly coated in the soup base. Let the soup simmer another five minutes, allowing the pasta to absorb the flavors.

Step 7: Finish with Cheese

About five minutes before serving, spoon in the ricotta cheese and sprinkle the shredded Italian blend cheese on top. Cover the pot for about 3-5 minutes until the cheese on top has melted and become gooey.

Recipe FAQs

Can I freeze this soup?

Yes, you can freeze lasagna soup. Allow it to cool completely before transferring it to airtight containers. Store in the freezer for up to 3 months. Reheat on the stovetop, adding additional broth if necessary.

What other pasta shapes can I use?

You can use any short pasta shape, like penne or rotini, which will hold the sauce well. Just be sure to cook them to al dente before adding them to the soup.

How can I make this vegetarian?

Swap the ground beef for plant-based meat or additional vegetables such as mushrooms and bell peppers. Use vegetable broth instead of beef broth to maintain the flavor without the meat.