Lasagna soup brings the familiar flavors of a baked lasagna into a pot of rich tomato broth. Ground beef, tender pasta, Italian herbs, and a spoonful of creamy cheese make it a satisfying dinner with much less assembly than a layered casserole. From chopping the onion to serving the bowls, plan on about 40 minutes.
Why You’ll Love This One Pot Lasagna Soup
The beef and aromatics cook in the same pot as the tomato broth and broken noodles, so the pasta picks up flavor while it softens. The cheese is added to each serving rather than boiled into the soup, giving every bowl a creamy finish. It is hearty enough for a main course and easy to adjust for the people at your table.
Ingredient Notes & Details
- Ground beef or Italian sausage: Either creates a savory base. Drain excess fat after browning if needed.
- Onion, garlic and Italian seasoning: These build the aromatic layer before the liquids go in. Paprika is optional.
- Tomato paste and crushed tomatoes: Cook the paste briefly to deepen its flavor, then add the crushed tomatoes for the body of the soup.
- Beef broth: Four cups keep the soup spoonable. Have a little extra on hand if you prefer a thinner bowl after the noodles absorb liquid.
- Lasagna noodles: Break eight noodles into bite-size pieces. Stir during simmering so they do not settle and stick to the bottom.
- Ricotta, mozzarella and Parmesan: Mix these separately and spoon them over the hot soup at serving time.
Step-by-Step Instructions
- Brown the meat. Warm the olive oil in a large pot over medium heat. Add the beef and cook for about 5 to 6 minutes, breaking it into small pieces. Drain any excess fat.
- Soften the aromatics. Add the onion and cook for 3 to 4 minutes. Stir in the garlic, Italian seasoning, salt, black pepper, and optional paprika; cook for another minute.
- Build the broth. Stir in the tomato paste and cook for 1 to 2 minutes. Pour in the crushed tomatoes and beef broth, stirring to combine.
- Cook the noodles. Add the broken lasagna pieces. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes. Stir regularly until the pasta is tender.
- Finish the flavor. Taste the soup. Add the optional sugar if the tomatoes taste sharp, and adjust the seasoning.
- Top and serve. Combine ricotta, mozzarella, and Parmesan in a small bowl. Ladle soup into six bowls, top each with some cheese mixture, and finish with parsley if you like.
Helpful Tips
Keep the simmer gentle once the noodles are in the pot, and scrape the bottom when you stir. The soup thickens as it stands because the pasta continues to absorb broth. Add a splash of hot broth or water when reheating. For the neatest presentation, hold the cheese topping until the bowls are ready to serve.
Variations & Tips
- Swap the beef for Italian sausage for a more strongly seasoned soup.
- Use vegetable broth and a plant-based meat substitute for a meatless version; check the pasta and cheese if you need a fully vegetarian meal.
- Try another short pasta shape if lasagna sheets are unavailable. Begin checking it at the package’s suggested cooking time.
- For a milder bowl, omit the paprika and use less black pepper.
- If preparing ahead, cook the pasta separately and add it when serving so it stays firmer.
What to Serve with It
Garlic bread or a simple green salad makes an easy accompaniment. A small sprinkle of extra Parmesan and fresh parsley can be added at the table. The soup already contains beef, pasta, and cheese, so it also works as a complete meal on its own.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat until steaming hot, adding broth or water as needed to loosen the soup. The noodles will be softer after storage. For longer storage, freeze the soup base before adding pasta and cheese, then cook fresh noodles when you serve it.
Frequently Asked Questions
Can I use sausage instead of ground beef?
Yes. Brown Italian sausage in the first step and drain excess fat if needed. Taste before adding more salt because sausage may already be seasoned.
Why did my soup become thick?
The noodles absorb broth during cooking and as the soup rests. Thin it with warm broth or water, a little at a time.
Can I make the cheese topping ahead?
Yes. Mix the three cheeses, cover, and refrigerate. Spoon the mixture onto hot soup just before eating.
One Pot Lasagna Soup Recipe Card
One Pot Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Brown the beef for 5 to 6 minutes, breaking it into small pieces. Drain excess fat if needed.
- Add the chopped onion and cook for 3 to 4 minutes. Stir in the garlic, Italian seasoning, salt, pepper, and optional paprika; cook for 1 minute.
- Stir in the tomato paste and cook for 1 to 2 minutes. Add the crushed tomatoes and beef broth.
- Add the broken lasagna noodles. Bring to a gentle boil, then simmer for 12 to 15 minutes, stirring often, until the pasta is tender.
- Taste and add the optional sugar if the tomatoes are too acidic. Adjust the seasoning.
- In a small bowl, mix the ricotta, mozzarella, and Parmesan. Ladle the soup into bowls and add a spoonful of the cheese mixture. Garnish with parsley if desired.
