This easy lasagna soup is the weeknight dinner hack you didn’t know you needed. All the rich, comforting flavors of classic lasagna — seasoned ground beef, tangy marinara, tender pasta, and melty ricotta and mozzarella cheese — come together in one pot in just 40 minutes. No layering, no baking, and barely any cleanup. It’s hearty, cozy, and the kind of meal the whole family will ask for on repeat all fall and winter long.
Lasagna soup is proof that comfort food doesn’t have to be complicated. If you love easy Italian-inspired dinners that practically cook themselves, you have to try these Crockpot Stuffed Shells — cheesy, saucy, and the slow cooker does all the work. Leave a comment below and let me know if you went classic or added your own twist!
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- Cuisine: Italian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Why You’ll Love This Recipe
- One Pot, One Cleanup – Everything cooks in a single Dutch oven.
- Ready in 40 Minutes – All the lasagna flavor in a fraction of the time.
- No Layering, No Baking – Just simmer, add cheese, and serve.
- Hearty & Filling – Ground beef, pasta, and three cheeses make it a complete meal.
- Easily Customizable – Swap the protein, pasta shape, or make it vegetarian.
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.
How do I keep the noodles from getting mushy in lasagna soup?
Cook the lasagna noodles separately to al dente and add them to the soup just before serving — don’t let them sit in the hot broth for too long. If you’re making this for meal prep, store the noodles separately from the soup and combine when reheating to keep them from absorbing all the liquid and turning soft.
Can I make lasagna soup in the crockpot?Yes! Brown the beef and garlic on the stovetop first, then add everything except the pasta and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cooked pasta and dollop with ricotta right before serving. It’s a great hands-off option for busy days.
Easy Lasagna Soup (One Pot, Ready in 40 Minutes!)
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.
Instructions
- 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.
Notes
- Pasta tip: Cook noodles separately and store apart from the soup if making ahead — they’ll soak up the broth and turn mushy if left in overnight.
- Cheese: Stir the ricotta in just before serving for the best creamy texture. Don’t let it boil or it can become grainy.
- Broth: The soup thickens as it sits — add a splash of beef broth when reheating to loosen it back up.
- Pasta shapes: Any short pasta works — rotini, penne, or bow ties are all great substitutes for broken lasagna noodles.
- Make it vegetarian: Swap the ground beef for mushrooms and bell peppers and use vegetable broth instead of beef broth.
- Storage: Store soup and noodles separately in the fridge for up to 3 days. Freeze the soup base (without pasta) for up to 3 months.