Lasagna Soup
Lasagna soup is everything you love about classic lasagna, the cheesy, saucy, meaty goodness, but ready in about 30 minutes and made in just one pot. No layering, no boiling noodles separately, no hour-long bake time. If you've been craving lasagna on a weeknight but just don't have the energy for it, this is your answer. It's hearty, cozy, and SO satisfying.
I make this soup when I want something that feels special but I'm honestly just too tired to do much. It's one of those dinners that looks and tastes like you worked way harder than you actually did - and my whole family goes back for seconds every single time. If you love a big cozy bowl of something warm, this one is going to be on repeat at your house.
And if you're a fan of easy pasta-style dinners, you'll want to check out my Lazy Lasagna too - another weeknight winner that keeps things simple! Or if you love cheesy, saucy pasta dinners? My Cowboy Pasta is another one the whole family will love!
Recipe Overview: Lasagna Soup
⏱ Prep Time: 10 minutes
⏳ Total Time: 30 minutes
👥 Serving: 6 servings
🔥 Calories: ~570 kcal per serving
🥣 Main Ingredients: Ground beef, pasta, marinara sauce.
👌 Difficulty: Easy - one pot, simple ingredients, and all the flavors of classic lasagna without the layering
⭐ Why You'll Love It: Tender pasta, seasoned ground beef, rich marinara sauce, and three kinds of cheese come together in a creamy, flavorful broth for the ultimate comfort food!
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Table of contents
Ingredients for Lasagna Soup
You don't need anything fancy for this one - just simple, everyday ingredients you probably already have!
- Ground beef - I use 1 lb of ground beef here. You could also swap in ground turkey or Italian sausage if that's what you have on hand.
- Pasta - Use any short pasta you like. Rotini, penne, bowtie, or even broken lasagna noodles all work great.
- Marinara sauce - A 25 oz jar is what this recipe calls for. Use your favorite store-bought brand or homemade if you have it.
- Heavy cream - This is what makes the broth so rich and creamy. Don't skip it!
- Cheese - Shredded mozzarella and parmesan both go right into the pot. And if you want to top it off with a spoonful of ricotta, 100% do it. It makes it taste just like a real lasagna.
How to Make Lasagna Soup
This soup comes together in just a few simple steps - and it all happens in one pot!
- Step 1: Add ground beef and diced onion to a 4 qt stock pot. Cook over medium heat until the beef is no longer pink.
- Step 2: Add in the salt, onion powder, garlic powder, and Italian seasoning.
- Step 3: Add in marinara sauce and beef broth. Stir everything together and bring to a simmer.
- Step 4: Add in your pasta and cook according to the package directions.
- Step 5: Stir in the shredded mozzarella, parmesan, and heavy cream until everything is melted and combined.
- Step 6: Serve immediately with a dollop of ricotta on top if desired!
That's it - dinner is done! One pot, no stress, happy family. 🙌
If you love easy one-pot dinners like this, my one-pan dinner recipes are full of weeknight wins just like this one.
Tips for the Best Lasagna Soup
- Serve it right away. The pasta will continue to absorb the broth the longer it sits. If you're making it ahead or have leftovers, just add a splash of broth when reheating to loosen it back up.
- Don't skip the cream. It transforms the broth from a basic tomato soup into something rich and velvety. It makes such a big difference!
- Use freshly shredded cheese if you can. Pre-shredded cheese has coatings on it that can make it clump instead of melting smoothly. Freshly shredded mozzarella and parmesan melt so much better into the soup.
- Cook pasta just to al dente. You want a little bite left in the noodles since they'll keep softening in the hot broth.
- The ricotta is optional but highly recommended. A spoonful on top makes this taste just like a real bowl of lasagna. My whole family loves it!
My French Onion Beef Skillet uses the same easy weeknight approach - ground beef, big flavor, and not a lot of fuss if you're looking for another dinner to add to the rotation.
Can I Make This Ahead of Time?
Yes! You can absolutely make the soup base ahead of time. Just cook everything up through step 2 (before adding the pasta and cheese), then refrigerate it. When you're ready to eat, bring it back to a simmer, add the pasta, and cook through. Then stir in your cheese and cream and serve.
If you have full leftovers already made, store them in an airtight container in the fridge for up to 3-4 days. Just add a splash of beef broth when reheating since the pasta soaks up a lot of the liquid.
Lasagna Soup FAQs
Ground turkey works great if you want something a little lighter. Italian sausage is another amazing option and adds so much flavor. You can also do half beef, half sausage - that's my husband's favorite version!
Any short pasta works here. Rotini, penne, rigatoni, or bowtie are all great options. If you want it to really feel like lasagna, break up some lasagna noodles into smaller pieces before adding them to the pot.
Yes! Brown the beef and onion first, then add everything except the pasta, cream, and cheese to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta about 30 minutes before serving, and stir in the cream and cheese at the very end.
Just add more beef broth a little at a time until you reach the consistency you like. This is totally normal, especially if the soup has been sitting for a bit and the pasta has soaked up some of the liquid.
Storing Lasagna Soup
- Fridge: Store in an airtight container for up to 3-4 days. The pasta will soak up more broth as it sits, so add a splash when reheating.
- Freezer: Freeze the broth and meat mixture (without pasta or cheese) for up to 3 months.
What to Serve with Lasagna Soup
If you tried this Lasagna Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Lasagna Soup
Ingredients
Instructions
- In a 4 qt stock pot add ground beef and dice onion. Cook over medium heat until the ground beef is no longer pink.
- Add in salt, onion powder, garlic powder, italian seasoning, marinara, and beef broth. Bring to a simmer.
- Add in pasta and cook according to the package.
- Add in shredded mozzarella, parmesan and heavy cream. Stir until combined.
- Serve immediately with a dollop of ricotta if desired.
Nutrition
Notes
- Serve it right away. The pasta will continue to absorb the broth the longer it sits. If you're making it ahead or have leftovers, just add a splash of broth when reheating to loosen it back up.
- Don't skip the cream. It transforms the broth from a basic tomato soup into something rich and velvety. It makes such a big difference!
- Use freshly shredded cheese if you can. Pre-shredded cheese has coatings on it that can make it clump instead of melting smoothly. Freshly shredded mozzarella and parmesan melt so much better into the soup.
- Cook pasta just to al dente. You want a little bite left in the noodles since they'll keep softening in the hot broth.
- The ricotta is optional but highly recommended. A spoonful on top makes this taste just like a real bowl of lasagna. My whole family loves it!
