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Easy Lasagna Soup (One Pot, Ready in 40 Minutes!)

This easy lasagna soup has all the cheesy, beefy flavor of classic lasagna in a cozy one-pot meal. Ready in just 40 minutes — perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Servings 6

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.