Hearty, rich, vividly red, and simply scoopable, this Easy Lasagna Soup is a must-make in any soup rotation. It’s a simple to prep (so much fuss than actual lasagna!) and complete one-pot meal that even the most picky eaters will slurp with gusto. Simmer a pot on cool weather days when robust appetites call and watch it disappear before your eyes!
Consider this easy lasagna soup recipe your go-to for all those times your lasagna cravings exceed your time (or desire) to make the classic time-intensive dish! As delicious as the layered baked pasta is, let’s be real — with the multiple steps, various pots and pans, and long baking time — it’s one best reserved for Sunday suppers and holiday meals.
So, make this super simple lasagna soup instead of resorting to the freezer aisle or schlepping the family out to a restaurant on a school night! It’s seriously a gamechanger: made with a few simple steps in one pot, no messy layering or long baking time is needed! Best of all, it tastes like a deconstructed, saucier lasagna. Savory meat crumbles, jammy marinara sauce, veggies, and a creamy and cheesy broth satisfy all comfort food check boxes.
Top steaming hot bowls with chopped fresh basil (or a dollop of ricotta for the die-hard ricotta lasagna fans!) and enjoy your favorite comfort food flavors in less than 50 minutes. Miracles for dinner?! Just call me your fairy godmother! 😘✨
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What Does it Taste Like?
Quite simply, this lasagna soup tastes like the traditional layered pasta dish, but in soup form. A saucy and cheesy tomato-based soup is seasoned with Italian spices, garlic, and aromatics, coating tender pieces of pasta and beef crumbles. It has the irresistible flavors and textures reminiscent of your favorite childhood or restaurant lasagna, while being less heavy, more hydrating, and enjoyed in a large bowl.
Why You Will Love Easy Lasagna Soup
- Lasagna, Made Easier– Made in just one pot in less than 50 minutes, this homemade soup makes the classic dish’s flavors accessible even on a busy weeknight!
- Family-Friendly – Even my toddler loves this soup, and (as toddlers tend to be) he’s not always the easiest to please!
- Complete Meal – Boasting complete protein, colorful veggies, pasta, fiber, and satiating fat, this soup is everything you need in a meal, though, of course, you are welcome to serve it with cheesy garlic bread!
Ingredients for Lasagna Soup
- Ground Beef – Gives the lasagna soup recipe a hearty texture and rich flavor. I recommend an 85/15 or leaner blend to keep the soup from getting too greasy.
- Lasagna Noodles – Grab 8 lasagna sheets and break them into small, 1-2 inch long pieces.
- Marinara Sauce – Use your favorite brand (mine is Rao’s!) or make it homemade; its flavor will be front and center.
- Carrots, Celery, and Onions – Also known as mirepoix or sofrito, this classic mix of chopped veggies gives the soup a robust, dimensional base. Chop the veggies into uniformly-sized pieces to allow them to cook evenly.
- Garlic – Adds a touch of nutty pungency! Use fresh garlic if possible, though pre-chopped, bottled can be substituted in a pinch.
- Tomato Paste – Two tablespoons adds rich, jammy tomato flavor, making the soup ultra-comforting.
- Beef Broth – Use homemade or store-bought.
- Avocado Oil – A neutral oil with a high smoke point, avocado oil is my preferred option for sautéeing! Don’t have it? Simply swap canola or olive oil.
- Seasonings – Dried Italian seasoning, salt, and black pepper.
- Heavy Cream – A hearty splash finishes the recipe for lasagna soup with a touch of richness.
- Mozzarella and Parmesan Cheese – It wouldn’t be lasagna soup without some cheese, now would it?! Freshly shredded mozzarella and parmesan cheese melt the best, though you can use pre-shredded fresh (just not the green shaker jars) if preferred.
Substitutions
- Ground Meat – Swap ground turkey or a lighter soup that’s still hearty and flavorful. You can also use ground Italian pork or chicken sausage for more dimensional, seasoned notes if desired.
- Pasta – Swap 1 1/2 cups of your favorite medium-sized pasta, such as farfalle, rotini, wagon wheels, or medium shells. Although admittedly, the soup will no longer be true to its lasagna namesake, it will still be delicious!
- Broth – If needed, mix beef bouillon with warm water.
- Cream – For a lighter soup, swap 1/2 cup of half-and-half or whole milk for the heavy cream.
- Marinara Sauce – Don’t have marinara sauce or the time to make it? Blend up a can of high-quality San Marzano tomatoes with a pinch of salt, half a grated garlic clove, and 1 tablespoon of olive oil and use this make-shift sauce as directed!
How to Make Lasagna Soup
This comforting and hearty soup is all yours in just a few simple steps:
Step 1: Cook the ground beef in a Dutch oven or stockpot over medium heat, crumbling it as it cooks until browned. Season it with Italian seasoning, salt, and pepper, transfer it to a bowl, and set it aside. Return the pan to the heat.
Step 2: Sauté the onions, carrots, and celery in the avocado oil over medium heat for 3-4 minutes. Stir in the garlic and tomato paste and cook for another minute.
Step 3: Add the ground beef, beef broth, and marinara sauce to the pot. Stir well until combined, then submerge the lasagna noodles in the liquid.
Step 4: Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and allow the soup to simmer for 20 minutes.
Step 5: Stir in the cream and cheeses until well combined. Serve garnished with chopped basil and enjoy hot!
Recipe Tips
- Use quality ingredients. In particular, marinara sauce, beef broth, Italian seasoning, and Parmesan cheese. These ingredients are the flavor power-houses of the dish, so don’t skimp on them if possible.
- Submerge the lasagna. The pasta needs to be covered by the liquid when simmering for it to properly cook. Gently press it into the liquid before it comes to a simmer and throughout the cooking process if it floats to the surface.
- Adjust the simmering time. If the pasta isn’t al dente — tender but still lightly firm to the bite — at the end of the simmering time, add extra cooking time in 2-minute increments until the pasta is ready.
- Season to taste. If needed, add a few extra shakes of salt and/or pepper to enhance the soup’s flavors before serving.
Serving Suggestions
Ladle the steaming hot soup into large soup bowls, garnish with freshly chopped basil, and serve with freshly shredded or grated parmesan to pass. It makes for a satisfying meal on its own, but I like to serve it with a side of garlic bread or ciabatta bread to dip on extra hungry days.
Recipe Variations
Experiment with any of the following takes on lasagna soup recipes, suiting this dish to your flavor or dietary preferences or what you have on hand:
- Ricotta Cheese Topper: Mix 1 cup of whole milk ricotta cheese with a pinch of salt, 1/4 cup shredded parmesan cheese, and 1/2 cup shredded mozzarella until combined. Dollop onto individual servings before sprinkling with basil.
- Spicy: Enjoy an extra kick? Add up to 1 teaspoon of red pepper flakes or Calabrian chiles with the garlic and tomato paste.
- Extra Veggies: For more flavor, color, and nutrition, stir in 1 1/2 cups of sliced green beans, chopped zucchini or yellow squash halfway through the simmering time, or chopped baby spinach just before adding the shredded cheese.
- Gluten-Free: Use gluten-free lasagna noodles (such as Barilla) or 1 1/2 cups of medium-sized gluten-free lasagna and follow the recipe directions as listed.
- Dairy-Free: Adapt this recipe for dairy allergies or intolerances by using dairy-free whipping cream, omitting the mozzarella, and stirring in 1/2 cup of shredded vegan parmesan cheese.
- Low-Carb: Simmer the soup for 10 minutes, then stir in 2 1/2 cups of chopped green beans or zucchini instead of the noodles. Simmer for another 10 minutes, stir in the cream and cheese, and enjoy!
Storage Directions
- Refrigerating: Once cooled to room temperature, leftover lasagna soup can be kept in an airtight container in the refrigerator for up to 5 days.
- Freezing: For extended storage, freeze the cooled soup in a freezer-safe container for up to 3 months. Defrost the soup overnight or reheat on low on the stovetop or in the microwave, stirring the soup regularly until hot.
- Reheating: Warm the soup on medium-low heat on the stovetop for 3-5 minutes or in the microwave on gentle heat for 2-3 minutes until heated through.
Nutritional Info
At 393 calories, 26 grams of protein, 5 grams of fiber, and 37 grams of carbohydrate per serving, this lasagna soup makes a nourishing yet comforting soup that fits into most diets and one that I feel great about making regularly for my family.
The protein makes the soup satiating and helps reach daily protein goals, supporting many essential bodily functions, including cellular repair, hormone health, and muscle repair. The fiber supports healthy digestion, feelings of fullness, and more (source).
Each serving contains 37 grams of carbohydrate and 16 grams of fat, making the soup satisfying and giving it a rich mouthfeel, while keeping it in the comforting but not indulgent meal category. To make it lower in carbohydrates, swap 1 1/2 cups of chopped zucchini or green beans for half of the lasagna. To reduce the fat, swap ground turkey for the beef and half-and-half or whole milk for the heavy cream.
The soup does supply a decent amount of sodium (593 mg), making it one that those following low-sodium diets can adapt if needed by using low-sodium beef broth or omitting the added salt.
Total nutritional content per serving is:
- Calories: 393 calories
- Carbohydrates: 37 grams
- Protein: 26 grams
- Total Fat: 16 grams
- Sodium: 592 mg
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 lb ground beef: $7.28
- 1 tbsp Italian seasoning: $0.05
- ½ tsp salt: $0.01
- ¼ tsp black pepper: $0.01
- 1 tbsp avocado oil: $0.19
- 1 large yellow onion: $0.61
- 3 carrots: $0.18
- 2 celery stalks: $0.21
- 4 cloves garlic: $0.08
- 2 tbsp tomato paste: $0.14
- 6 cups beef broth: $3.76
- 3 cups marinara sauce: $2.86
- 8 lasagna sheets: $0.98
- ½ cup heavy cream: $0.70
- ½ cup shredded mozzarella cheese: $0.49
- ¼ cup freshly shredded parmesan cheese: $0.99
The total comes out to be around $18.54 or roughly $2.32 per serving!
Other Soup Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Lasagna Soup
Equipment
- 1 5 or 6 qt Dutch Oven or large stockpot
Ingredients
- 1 lb ground beef
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
- 1 large yellow onion diced
- 3 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 6 cups beef broth
- 3 cups marinara sauce
- 8 lasagna sheets broken into small pieces
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup freshly shredded parmesan cheese
- chopped basil for garnish
Instructions
- In a large Dutch oven or stockpot, cook the ground beef over medium heat, crumbling it as it cooks, for 5-7 minutes until browned. Season with Italian seasoning, salt, and pepper, and transfer the beef to a bowl and set aside.
- Add the oil to the pot and heat over medium heat. Once heated, add the onion, carrots, and celery, and saute for 3-4 minutes. Stir in the garlic and tomato paste and cook another minute.
- Add the beef back to the pot, along with the beef broth and marinara sauce. Stir until well combined, then submerge the lasagna noodles in the liquid.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and allow to simmer for 20 minutes.
- Remove the soup from the heat and stir in the cream and cheeses until well combined and the cheeses have melted. Serve garnished with chopped basil if desired and enjoy hot!
Notes
- Refrigerating: Once cooled to room temperature, leftover lasagna soup can be kept in an airtight container in the refrigerator for up to 5 days.
- Freezing: For extended storage, freeze the cooled soup in a freezer-safe container for up to 3 months. Defrost the soup overnight or reheat on low on the stovetop or in the microwave, stirring the soup regularly until hot.
- Reheating: Warm the soup on medium-low heat on the stovetop for 3-5 minutes or in the microwave on gentle heat for 2-3 minutes until heated through.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Jada says
Hey there, I’m a young adult learning to meal prep for my family. I appreciate that you include the nutritional information of your recipes! I was wondering what the serving size would be for this soup? Do you generally use the same serving size for all of your recipes? Thanks!
Megan Byrd, RD says
Usually serving sizes for soup is around 1.5 cups, sometimes more. Yes I generally use the same serving sizes for all my recipes! 🙂