Recipe Overview
This lasagna soup takes all the classic flavors of traditional lasagna — savory ground beef, garlic, tomatoes, and Italian herbs — and turns them into a warm, hearty soup. First, the beef browns with onion and garlic to build a deep, savory base. Then, crushed tomatoes and broth simmer together with broken lasagna noodles until everything is tender. In addition, a creamy ricotta topping stirred in at the end brings that classic lasagna richness to every bowl. Because everything cooks in a single pot, this recipe comes together with much less effort than layering and baking a traditional lasagna. As a result, you get all the same comforting flavor in a fraction of the time.
This recipe is especially useful for weeknight dinners when you’re craving something cozy but don’t have time for a full lasagna bake. It also works well for meal prep, since it keeps and reheats nicely, and it’s a great option for chilly-weather family dinners or casual get-togethers.
Why You’ll Love This Recipe
- All the flavor of lasagna in one pot, with no layering or baking required
- Ready in about 45 minutes from start to finish
- Made with simple, easy-to-find ingredients
- Easy cleanup, since everything cooks in a single large pot
- Freezer and meal-prep friendly
- Family-approved comfort food that appeals to picky eaters
- Easy to customize with different proteins, vegetables, or spice levels
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef or chicken broth
- 8 lasagna noodles, broken into 1 to 2-inch pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 3/4 cup ricotta cheese
- 1/2 cup grated parmesan, plus more for serving
- 1 cup shredded mozzarella
- 2 tablespoons fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, for 6 to 8 minutes, until the beef is browned and no longer pink and the onion is soft. Drain any excess grease if needed.
- Add the garlic, dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Cook for 1 minute, stirring often, until fragrant.
- Stir in the tomato paste and cook for 1 more minute to deepen the flavor.
- Add the crushed tomatoes, tomato sauce, broth, and bay leaf. Stir well and bring the soup to a gentle boil over medium-high heat.
- Once boiling, add the broken lasagna noodles. Reduce the heat to medium-low and simmer, uncovered, for 12 to 15 minutes, stirring occasionally, until the noodles are tender.
- While the soup simmers, stir together the ricotta cheese and 1/4 cup of the parmesan in a small bowl. Set aside.
- Once the noodles are tender, remove the bay leaf and taste the soup, adjusting salt and pepper as needed.
- Ladle the soup into bowls. Top each bowl with a spoonful of the ricotta mixture, a sprinkle of shredded mozzarella, and the remaining parmesan.
- Let the cheese melt slightly from the heat of the soup for a minute, then garnish with fresh parsley and serve warm.
Helpful Tips
- Break the lasagna noodles into similar-sized pieces so they cook evenly.
- Stir the pot occasionally while the noodles simmer to prevent them from sticking together or to the bottom of the pot.
- Cook the noodles just until tender, since they’ll continue to soften slightly as the soup sits.
- If the soup gets too thick after the noodles cook, stir in extra broth a little at a time to loosen it.
- Let the ricotta mixture come to room temperature before adding it, so it blends into the warm soup more smoothly.
- Remove the bay leaf before serving, since it’s meant for flavor only and isn’t meant to be eaten.
- Taste and season again right before serving, since the broth and canned tomatoes can vary in saltiness.
Recipe Variations
- Make it spicier: Increase the red pepper flakes to 1/2 teaspoon or add a few dashes of hot sauce to each bowl.
- Make it lighter: Use ground turkey or lean ground beef in place of regular ground beef, and use part-skim ricotta and mozzarella.
- Add vegetables: Stir in chopped spinach, diced zucchini, or sliced mushrooms during the last few minutes of simmering.
- Use a different protein: Substitute Italian sausage, removed from its casing, for the ground beef for a spicier, more herby flavor.
- Make it dairy-free: Use a dairy-free ricotta and shredded cheese alternative, and skip the parmesan or use a dairy-free version.
- Use a substitute: Swap broken lasagna noodles for broken regular pasta sheets or another short pasta shape if lasagna noodles aren’t available.
- Make it vegetarian: Replace the ground beef with a plant-based ground meat substitute or extra vegetables like mushrooms and bell peppers.
- Add extra richness: Stir a splash of heavy cream into the broth for an even creamier tomato base.
What to Serve with This Recipe
Since this soup is hearty and filling on its own, lighter sides work best alongside it. A simple side salad with a vinaigrette dressing balances the richness of the soup nicely. Warm garlic bread or a slice of crusty Italian bread is also a natural pairing for scooping up the last bit of broth.
If you’re serving a crowd, this soup pairs well with a small antipasto platter or a simple roasted vegetable side, such as roasted green beans or asparagus.
How to Meal Prep This Recipe
This recipe makes about 8 cups of soup, which works out to roughly 4 large portions or 6 smaller portions. For large portions, use a container with about 24 ounces of capacity, filled close to the top. For smaller portions, a 16-ounce container works well and will be filled about three-quarters full.
Store the ricotta topping and shredded mozzarella separately from the soup, since adding them ahead of time can make the texture heavy once reheated. Add them fresh to each portion right before eating for the best texture and flavor.
These portions keep well in the refrigerator for up to 4 days.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Need a better way to keep leftovers fresh and organized? Check out my guide to the best meal prep and leftover containers for practical options that work well for meal prep and everyday food storage.
This soup is best served hot, so reheat it before eating rather than serving it cold. Warm individual portions on the stovetop over medium-low heat for about 5 minutes, stirring occasionally, or in the microwave in 1-minute intervals until heated through. Since the noodles absorb liquid as they sit, stir in a splash of extra broth or water while reheating to loosen the soup and prevent it from becoming too thick or dry.
Frequently Asked Questions
Can I use frozen ground beef? Yes. Thaw it fully in the refrigerator before cooking so it browns evenly, since cooking from frozen can lead to uneven texture and excess liquid in the pot.
Can I make this soup ahead of time? Yes, but keep in mind the noodles will continue to absorb liquid the longer the soup sits. If making it ahead, consider slightly undercooking the noodles and adding extra broth when reheating.
How spicy is this recipe? As written, it has a very mild kick from the optional red pepper flakes. You can leave them out for a non-spicy version or add more for extra heat.
Can I use a different type of noodle? Yes. While broken lasagna noodles give the most authentic texture, you can substitute another short or broken pasta shape if that’s what you have on hand.
Do I need a Dutch oven to make this recipe? No. Any large, sturdy pot works well. A Dutch oven simply helps distribute heat evenly, but a regular large soup pot works just as well.
Can I skip the ricotta topping? You can, but the ricotta mixture adds a lot of the classic lasagna flavor and creaminess, so it’s worth including if you have it on hand.
Can I serve this soup cold? No. This soup is meant to be served hot, since the flavors and cheese topping are best enjoyed warm.
Recipe Card
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 to 6
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef or chicken broth
- 8 lasagna noodles, broken into 1 to 2-inch pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 3/4 cup ricotta cheese
- 1/2 cup grated parmesan, plus more for serving
- 1 cup shredded mozzarella
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Brown the ground beef and onion in olive oil over medium heat, 6 to 8 minutes, then drain excess grease.
- Stir in garlic, basil, oregano, salt, pepper, and red pepper flakes; cook 1 minute. Stir in tomato paste and cook 1 more minute.
- Add crushed tomatoes, tomato sauce, broth, and bay leaf. Bring to a gentle boil.
- Add broken lasagna noodles, reduce heat, and simmer uncovered for 12 to 15 minutes, until noodles are tender.
- Mix ricotta with 1/4 cup parmesan in a small bowl. Remove the bay leaf from the soup and adjust seasoning.
- Ladle soup into bowls, top with the ricotta mixture, mozzarella, and remaining parmesan. Garnish with parsley and serve hot.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water to loosen the soup as needed.