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Simple Lasagna Soup

This easy lasagna soup recipe has all the flavors of classic lasagna in a cozy one pot soup! Ready in 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Soup
Cuisine Italian
Servings 8

Ingredients
  

  • 1 Pound Lean Ground Beef
  • 1 Cup Diced Yellow or White Onion
  • 3 Minced Garlic Cloves
  • 2 Cans (14.5 oz) diced tomatoes undrained
  • 8 Ounce Tomato Sauce
  • 1/4 Cup Tomato paste
  • 32 Ounces Low Sodium Beef Broth
  • 2 Tsp Italian Seasoning A mix of oregano, basil, thyme, and rosemary gives the soup classic lasagna flavor.
  • 6 Uncooked Lasagna Noodles Broken into 1 1/2 inch pieces
  • 1 Cup Ricotta Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 1/4 Tsp Salt

Instructions
 

  • Step 1: Cook the Meat and Onion In a large Dutch oven or heavy-bottomed pot, heat over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened (about 5-7 minutes). Stir occasionally to break up the meat. Add the minced garlic and cook for 30-60 seconds until fragrant. Drain any excess grease.

    Step 2: Build the Soup Base

    Stir in the diced tomatoes (with their juices), tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring to a boil, stirring occasionally to combine all the flavors.

    Step 3: Cook the Noodles

    Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a gentle simmer and cook for about 10-12 minutes, stirring occasionally to Step 1: Brown the beefHeat your Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion and cook for 5-6 minutes, breaking the meat apart as it cooks, until no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
    Step 2: Build the soup baseAdd the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Stir everything together and bring to a boil.
    Step 3: Cook the noodlesOnce boiling, add the broken lasagna noodles. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until noodles are tender.
    Step 4: Make the cheese toppingWhile the soup simmers, mix together the ricotta, Parmesan, and salt in a small bowl.
    Step 5: ServeLadle the soup into bowls and top each one with a generous dollop of the cheese mixture. Serve immediately and enjoy!

Notes

Storage & reheating:
  • Leftovers keep in the fridge for up to 4 days in an airtight container
  • Reheat on the stovetop over medium heat, adding a splash of broth if it thickens up
  • Freezes well for up to 3 months — freeze before adding the pasta
Substitutions:
  • Swap ground beef for Italian sausage for extra flavor
  • Use any short pasta — rotini, penne, or bowtie all work great
Tips:
  • Don't overcook the pasta — it will continue to soften in the hot soup