One-Pot Lasagna Soup
Everything you love about homemade lasagna is packed into one warm, comforting bowl with this One-Pot Lasagna Soup.
Savory ground beef cooks with onions, garlic, tomatoes, Italian herbs, and broth before broken lasagna noodles simmer right in the same pot.
Then each bowl gets finished with a creamy mixture of ricotta, mozzarella, and Parmesan.
You get tender pasta, rich tomato broth, hearty beef, melted cheese, and all those familiar lasagna flavors without spending an afternoon layering noodles and waiting for a casserole to bake.
Even better?
You only need one pot for most of the recipe.
That means less cleanup, fewer dishes, and an easy dinner that’s perfect for busy weeknights, meal prep, or chilly fall evenings.
If your family loves lasagna, spaghetti, baked ziti, or tomato-based soups, this recipe is one you’ll want to save.
Why You’ll Love This Lasagna Soup
One-pot convenience. The beef, sauce, broth, and pasta cook in the same pot.
Faster than traditional lasagna. There’s no complicated layering or long baking time.
Family-friendly. Beef, pasta, tomato sauce, and cheese are familiar flavors.
High in protein. Ground beef, ricotta, mozzarella, and Parmesan make every bowl satisfying.
Budget-friendly. Pasta and broth help stretch one pound of ground beef into several servings.
Great for meal prep. The soup base can be prepared ahead.
Easy to customize. Add sausage, spinach, mushrooms, zucchini, or more cheese.
Perfect for fall. It’s cozy enough for cold weather without being difficult to make.
Ingredients
For the Soup
- 1 pound lean ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 5 cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 8–10 lasagna noodles, broken into pieces
Three-Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley or basil
- ¼ teaspoon Italian seasoning
Optional Garnish
- Fresh basil
- Extra Parmesan
- Red pepper flakes
- Freshly cracked black pepper
What Is Lasagna Soup?
Lasagna soup is essentially a deconstructed version of classic lasagna.
Instead of arranging pasta, meat sauce, ricotta, mozzarella, and Parmesan in layers, you turn those same flavors into a hearty tomato-based soup.
The result gives you:
- Ground beef
- Lasagna noodles
- Tomato sauce
- Italian herbs
- Ricotta
- Mozzarella
- Parmesan
all in one bowl.
It’s particularly useful when you’re craving lasagna but don’t have the time or patience to assemble a full casserole.
Best Ground Beef for Lasagna Soup
I prefer 85% to 90% lean ground beef.
It contains enough fat for good flavor without leaving too much grease in the soup.
If using 80/20 beef, drain the excess fat after browning.
You can also substitute:
- Ground turkey
- Ground chicken
- Italian sausage
- Half ground beef and half sausage
A mixture of beef and Italian sausage is especially flavorful if you’re making the soup for Sunday dinner.
USDA recommends cooking ground beef to an internal temperature of 160°F.
How to Make One-Pot Lasagna Soup
Step 1: Brown the Ground Beef
Heat a large Dutch oven or soup pot over medium-high heat.
Add the ground beef and diced onion.
Cook for approximately 6–8 minutes, breaking the meat into small pieces.
Continue cooking until:
- Beef is browned
- Onion is soft
- No pink remains
Drain excess grease if necessary.
Step 2: Add Garlic and Tomato Paste
Add the minced garlic.
Cook for approximately 30 seconds.
Then stir in the tomato paste.
Cook another 1–2 minutes.
This step is worth the extra minute because briefly cooking tomato paste deepens its flavor and removes some of the raw tomato taste.
Step 3: Add Tomatoes and Seasonings
Pour in:
- Crushed tomatoes
- Diced tomatoes
- Beef broth
Then add:
- Italian seasoning
- Basil
- Oregano
- Smoked paprika
- Black pepper
- Optional red pepper flakes
Stir everything together.
Bring the soup to a gentle boil.
Step 4: Add the Lasagna Noodles
Break the lasagna noodles into pieces approximately 1½–2 inches wide.
They don’t need to be perfectly even.
Add them directly to the soup.
Reduce the heat to a steady simmer.
Cook for approximately 10–12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
The exact cooking time depends on your pasta.
Stop when the noodles are al dente.
Step 5: Adjust the Soup
As lasagna noodles cook, they absorb broth.
If the soup becomes thicker than you prefer, add another:
- ½ cup beef broth
or
- ½ cup water
Continue adding small amounts until you reach the consistency you like.
Remember that the soup will thicken further as it cools.
Step 6: Make the Ricotta Cheese Mixture
While the soup cooks, combine:
- Ricotta
- Mozzarella
- Parmesan
- Fresh parsley or basil
- Italian seasoning
Mix until creamy.
This cheese mixture creates that classic lasagna flavor when added to each hot bowl.
Step 7: Serve
Ladle the hot lasagna soup into bowls.
Add a generous spoonful of ricotta mixture in the center.
Finish with:
- Mozzarella
- Parmesan
- Fresh basil
- Black pepper
- Red pepper flakes
As the cheese sits in the hot soup, it softens and becomes creamy.
Stir it in completely or enjoy it in cheesy spoonfuls.
The Secret to Really Good Lasagna Soup
This recipe is easy, but several details make the finished soup much better.
Brown the Beef Properly
Don’t simply cook it until gray.
Allow the meat to develop some browned edges.
Those caramelized bits add depth to the broth.
Cook the Tomato Paste
A minute or two in the hot pot significantly improves the flavor.
Don’t Overcook the Pasta
The noodles continue softening after you turn off the heat.
Stop when they’re just al dente.
Use Enough Broth
Pasta absorbs liquid quickly.
Keep extra broth nearby.
Add Cheese at the End
Don’t boil the ricotta mixture in the soup.
Adding it to each bowl gives you better texture and a more recognizable lasagna flavor.
What Pasta Is Best for Lasagna Soup?
Traditional lasagna noodles are perfect because they immediately tell people what the dish is.
But other pasta works too.
Lasagna Noodles
Break regular dried lasagna sheets into smaller pieces.
Mafaldine
These ribbon-shaped noodles have ruffled edges similar to lasagna.
Bow-Tie Pasta
A good substitute that’s easy for children to eat.
Rigatoni
Excellent for a hearty soup.
Penne
Another easy pantry option.
The cooking time will vary depending on the pasta shape.
Lasagna Soup With Italian Sausage
Want more flavor?
Replace half or all of the ground beef with Italian sausage.
Use:
- ½ pound ground beef
- ½ pound Italian sausage
Brown them together with the onion.
Sweet Italian sausage gives you plenty of flavor without making the soup overly spicy.
Hot Italian sausage works beautifully if you prefer more heat.
Creamy Lasagna Soup
For an extra-creamy version, stir approximately:
½ cup heavy cream
into the soup near the end.
Keep the heat gentle after adding the cream.
You can also add:
- 4 ounces cream cheese
for an especially rich broth.
This makes the soup more indulgent but still keeps the tomato flavor.
One-Pot Lasagna Soup Without Ricotta
Don’t like ricotta?
There are several alternatives.
Cottage Cheese
Use approximately the same amount.
Blend it first if you prefer a smoother texture.
Cream Cheese
A spoonful of softened cream cheese in each bowl creates a rich, creamy finish.
Mozzarella and Parmesan
Simply skip ricotta and top the soup with mozzarella and Parmesan.
Greek Yogurt
For a lighter, higher-protein option, use thick plain Greek yogurt.
Add it after the soup has cooled slightly so it doesn’t separate.
High-Protein Lasagna Soup
This recipe already has a solid protein base from:
- Ground beef
- Ricotta
- Mozzarella
- Parmesan
To increase it further:
- Use 1½ pounds lean ground beef
- Add cottage cheese
- Use protein-enriched pasta
- Add white beans
- Increase the meat and reduce the pasta slightly
- Use part-skim high-protein mozzarella
This creates a natural fit for readers searching for high-protein soup recipes and high-protein family dinners.
Add Spinach
Spinach is one of the easiest vegetables to add.
Stir approximately:
3 cups fresh baby spinach
into the soup during the final 2–3 minutes.
It will wilt quickly.
Frozen spinach also works.
Thaw it and squeeze out excess water before adding it.
Add Mushrooms
Mushrooms work extremely well with the beef and tomato broth.
Slice about:
8 ounces mushrooms
Cook them with the onions before adding the ground beef.
Cremini mushrooms provide a deeper flavor than basic white mushrooms.
Add Zucchini
Dice one medium zucchini.
Add it approximately 10 minutes before the soup is finished.
It becomes tender while still keeping some texture.
This is an easy way to stretch the soup into more servings.
Vegetable Lasagna Soup
Want to leave out the meat?
Skip the ground beef.
Add:
- Mushrooms
- Zucchini
- Spinach
- Bell peppers
- Carrots
Use vegetable broth instead of beef broth.
You can also add white beans or lentils for extra protein.
One-Pot Lasagna Soup in a Dutch Oven
A Dutch oven is ideal for this recipe because it:
- Browns beef evenly
- Holds heat well
- Has enough room for broth and pasta
- Goes easily from stovetop to table
A 5–7 quart Dutch oven is a good size for a family batch.
You can also use any heavy-bottomed soup pot.
Can I Make Lasagna Soup in a Slow Cooker?
Yes, but I recommend adding the pasta near the end.
Cook:
- Ground beef
- Onion
- Garlic
on the stovetop first.
Transfer them to the slow cooker.
Add:
- Tomatoes
- Broth
- Seasonings
Cook on LOW.
Then add pasta during approximately the final 30–45 minutes, depending on your slow cooker.
Or cook the pasta separately and stir it into individual bowls.
This prevents mushy noodles.
Budget-Friendly Family Dinner
One reason lasagna soup works so well for families is that pasta and broth stretch one pound of ground beef into multiple servings.
To keep the cost down:
- Buy ground beef on sale
- Use store-brand pasta
- Use canned tomatoes
- Buy Parmesan in a larger block
- Add inexpensive vegetables
- Use homemade broth or bouillon
- Freeze leftovers instead of wasting them
It’s a great example of how you can get the flavor of lasagna without buying enough cheese and meat for a large layered casserole.
What to Serve With Lasagna Soup
This soup is filling enough to stand alone, but a few sides make it even better.
Garlic Bread
My first choice.
Perfect for dipping into the tomato broth.
Caesar Salad
A crisp salad balances the rich beef and cheese.
Italian Salad
Try lettuce, tomato, cucumber, red onion, and vinaigrette.
Roasted Broccoli
Simple and family-friendly.
Breadsticks
Excellent for kids and casual family dinners.
Garlic Parmesan Rolls
A great option for Sunday dinner.
Make-Ahead Lasagna Soup
If you want to prepare the soup ahead of time, I recommend making the soup base without pasta.
Prepare:
- Ground beef
- Onion
- Garlic
- Tomatoes
- Broth
- Seasonings
Cool and refrigerate.
When you’re ready to eat:
- Reheat the soup.
- Add the lasagna noodles.
- Cook until tender.
- Add cheese when serving.
This keeps the noodles from absorbing too much liquid overnight.
Meal Prep Lasagna Soup
For meal prep, storing the noodles separately gives you the best results.
Divide:
- Soup base
- Cooked pasta
- Ricotta topping
into separate containers when possible.
When reheating, combine the soup and noodles.
Add the cheese afterward.
This helps preserve the texture throughout the week.
How to Store Leftovers
Transfer leftover soup to shallow airtight containers and refrigerate promptly.
USDA recommends refrigerating cooked food within 2 hours and generally using leftovers within 3–4 days.
Keep in mind that the pasta will continue absorbing broth while refrigerated.
You may need extra broth when reheating.
How to Reheat Lasagna Soup
Stovetop
Transfer the soup to a saucepan.
Add a splash of:
- Beef broth
- Water
Heat gently while stirring.
Microwave
Place one serving in a microwave-safe bowl.
Add a small amount of broth.
Cover loosely.
Heat until thoroughly hot, stirring halfway through.
USDA recommends reheating leftovers to 165°F.
Can You Freeze Lasagna Soup?
Yes, but the best method is to freeze it without the pasta and cheese topping.
Cook the beef and tomato soup base.
Cool completely.
Transfer to freezer-safe containers.
Freeze.
When you’re ready to eat:
- Thaw in the refrigerator.
- Reheat the soup.
- Cook fresh pasta.
- Add ricotta and mozzarella before serving.
This gives you much better noodle texture.
Frequently Asked Questions
What does lasagna soup taste like?
It tastes like classic beef lasagna transformed into a tomato-based soup.
You get beef, tomatoes, garlic, Italian herbs, pasta, ricotta, mozzarella, and Parmesan in every bowl.
Can I use ground turkey?
Yes.
Ground turkey is a good substitute for beef.
Ground poultry should reach 165°F for food safety.
Can I use jarred marinara?
Absolutely.
Replace some of the crushed tomatoes with your favorite marinara sauce.
It can make the recipe even quicker.
Can I make lasagna soup without meat?
Yes.
Use mushrooms, zucchini, spinach, and white beans instead.
Why is my lasagna soup too thick?
The pasta absorbed the broth.
Add more beef broth or water until the soup reaches your preferred consistency.
Why is my lasagna soup watery?
It may simply need to simmer a little longer.
The noodles will also absorb some liquid as they cook.
Can I cook the pasta separately?
Yes.
It’s actually the best method if you plan to store the soup for several days.
What cheese works best?
My favorite combination is:
- Ricotta
- Mozzarella
- Parmesan
You can also add provolone for even more flavor.
Can I make it spicy?
Yes.
Add:
- Red pepper flakes
- Hot Italian sausage
- Cayenne
- Calabrian chile paste
Can I double the recipe?
Yes.
Use a large stockpot or Dutch oven.
Add pasta gradually so the soup doesn’t become too thick.
Easy One-Pot Lasagna Soup Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes
Servings: 6–8
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 5 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8–10 lasagna noodles, broken into pieces
Cheese Topping
- 1 cup ricotta
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tablespoons parsley or basil
Instructions
- Heat a large pot over medium-high heat.
- Brown ground beef and onion for 6–8 minutes.
- Drain excess grease if necessary.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook 1–2 minutes.
- Add crushed tomatoes, diced tomatoes, and beef broth.
- Add Italian seasoning, basil, oregano, paprika, salt, and pepper.
- Bring to a gentle boil.
- Add broken lasagna noodles.
- Reduce heat and simmer for approximately 10–12 minutes, stirring occasionally.
- Add additional broth if the soup becomes too thick.
- Combine ricotta, mozzarella, Parmesan, and fresh herbs.
- Ladle soup into bowls.
- Top each bowl with the cheese mixture.
- Garnish with basil and Parmesan.
- Serve hot.
Delicious Variations
Creamy Lasagna Soup
Add heavy cream near the end.
Sausage Lasagna Soup
Replace some or all of the beef with Italian sausage.
Spinach Lasagna Soup
Add fresh spinach during the final few minutes.
Three-Cheese Lasagna Soup
Use ricotta, mozzarella, Parmesan, and a little provolone.
Million Dollar Lasagna Soup
Add cream cheese, ricotta, and extra mozzarella.
Vegetable Lasagna Soup
Skip the meat and add zucchini, spinach, mushrooms, and peppers.
Spicy Lasagna Soup
Use hot Italian sausage and red pepper flakes.
Final Thoughts
One-Pot Lasagna Soup gives you everything people love about traditional lasagna in a much easier format.
You get savory ground beef, tomatoes, garlic, Italian herbs, tender pasta, creamy ricotta, stretchy mozzarella, and Parmesan in one warm bowl.
It’s quicker than layered lasagna, easier to clean up, inexpensive enough for regular family meals, and perfect for fall and winter.