Key Takeaways

• One-Pot Wonder: This entire meal cooks in a single pot, making cleanup a breeze.
• 30-Minute Comfort: Ready in about 45 minutes from start to finish, it’s a fast track to a satisfying dinner.
• Family-Friendly Favorite: The familiar flavors of lasagna are a guaranteed hit with both kids and adults.
• Versatile & Customizable: Easily adapt it with different proteins, cheeses, or gluten-free noodles to suit your needs.

Why You’ll Love This Soup

This recipe is more than just a simplified lasagna; it’s a celebration of cozy comfort food that fits into real life. I developed this one-pot lasagna soup on a hectic evening when the idea of layering noodles felt impossible, yet my family was begging for something warm and cheesy. The result was an instant classic. It delivers that same rich, tomatoey broth and cheesy goodness you crave, with minimal effort and maximum flavor. It’s the kind of meal that feels like a hug in a bowl.

Ingredients You’ll Need

Gathering your ingredients is the first step to this delicious easy dinner recipe. You’ll likely have most of these pantry staples on hand. The beauty of this soup lies in its simplicity: ground beef forms the hearty base, while a jar of good-quality marinara saves you time without sacrificing flavor. Don’t forget the trio of cheeses—ricotta, mozzarella, and Parmesan—which are essential for achieving that signature lasagna taste and creamy texture.

Step-by-Step Cooking Guide

The process is straightforward and designed for success. You’ll start by browning the ground beef with onions and garlic to build a flavorful foundation. Then, everything simmers together in one pot, allowing the pasta to cook directly in the rich, seasoned broth. The final, magical step is adding dollops of the ricotta cheese mixture and a sprinkle of more mozzarella right before serving, creating those irresistible pockets of melted cheese. It’s a simple and satisfying dinner that comes together almost effortlessly.

Tips for Perfect Lasagna Soup

For the best results, use a wide, heavy-bottomed pot or Dutch oven to ensure even cooking. When breaking the lasagna noodles, aim for pieces about 1 to 1.5 inches long—they’ll be easier to eat with a spoon. Letting the soup rest for a few minutes off the heat after adding the cheese allows the flavors to meld beautifully and the cheese to melt perfectly into the hearty lasagna broth.

Serving and Storage Ideas

Ladle this soup into deep bowls and garnish with extra fresh basil and a final dusting of Parmesan. A side of crusty garlic bread or a simple green salad completes the meal perfectly. Any leftovers store wonderfully. Simply cool the soup (without the final cheese topping) and refrigerate in an airtight container for up to 3 days. The pasta will absorb some broth, so you may need to add a splash of water or broth when reheating gently on the stove. This is one of those quick and easy recipes that tastes even better the next day.

Frequently Asked Questions

Can I make this soup ahead of time? Absolutely! Prepare the soup base (through step 4) and store it in the fridge. When ready to serve, reheat it, cook the pasta if needed, and then add the fresh cheese topping.

What can I use instead of ground beef? Italian sausage, ground turkey, or a plant-based meat substitute all work beautifully and will create a different but equally delicious flavor profile for your lasagna-inspired dish.

Is this soup freezer-friendly? You can freeze the soup base before adding the dairy. Thaw overnight in the refrigerator, reheat, and then stir in the cheese mixture just before serving for the best texture.

Recipe Notes & Tips

• Gluten-Free: Use your favorite gluten-free lasagna noodles or pasta shells.
• Vegetarian Twist: Omit the ground beef and add a can of rinsed lentils or more vegetables like sliced mushrooms and zucchini.
• Spice Level: Adjust the red pepper flakes to your liking, or omit them entirely for a milder soup.
• Cheese Choices: For a lighter version, part-skim ricotta and mozzarella work perfectly. Cottage cheese can also be blended smooth as a ricotta substitute.

Enjoy Your Cozy Meal

I hope this easy Lasagna Soup becomes a beloved go-to in your home just as it is in mine. It’s proof that you don’t need hours in the kitchen to create a meal that’s warm, comforting, and deeply satisfying. Thank you for cooking with me! For more family-friendly dinner ideas and kitchen inspiration, be sure to explore all the recipes here on Patricia Universe.

Happy cooking,
Patricia

Easy Lasagna Soup Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Cuisine: Italian-American

Keywords: lasagna soup, easy dinner recipe, one pot meal, ground beef, pasta, comforting soup

Servings: 6 servings

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24-oz) jar marinara sauce
• 4 cups beef or chicken broth
• 1 (14.5-oz) can diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 8 oz lasagna noodles, broken into pieces (or mafalda pasta)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped, for garnish
• Salt and black pepper to taste

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain excess fat if needed.
2. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in marinara sauce, broth, diced tomatoes, Italian seasoning, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a boil.
4. Add broken lasagna noodles to the pot. Reduce heat to medium-low and simmer for 10–12 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
5. In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan until well combined.
6. Once pasta is cooked, turn off heat. Drop spoonfuls of the cheese mixture over the soup.
7. Sprinkle remaining mozzarella and Parmesan over the top. Cover the pot for 2–3 minutes to let the cheese melt.
8. Garnish with fresh basil or parsley and serve hot with extra Parmesan on the side.