Easy Lasagna Soup Recipe

Easy Lasagna Soup changed everything for me during last winter’s meal prep marathon. I was desperately searching for something that would satisfy my protein goals while actually tasting like comfort food my teenagers would fight over. This one-pot wonder delivers all the cheesy, hearty goodness of traditional lasagna without the tedious layering or hour-long bake time.

What makes this recipe truly special is how it transforms simple pantry staples into restaurant-quality comfort food in under an hour. The ground beef provides substantial protein while the rich tomato broth creates that signature lasagna flavor we all crave. Every spoonful delivers tender pasta, savory meat, and that perfect blend of Italian herbs that makes your kitchen smell like an Italian grandmother’s. It’s right up there with our favorite Teriyaki Chicken Stuffed Peppers when it comes to quick, crave-worthy dinners.

The best part? It’s incredibly forgiving and practically impossible to mess up. You’re going to love this one!

Why You’ll Love This Easy Lasagna Soup

I’ve made this countless times for my family, and it never fails to impress even my pickiest eaters. This version delivers genuine lasagna flavor without any of the fussy preparation that traditional recipes demand. The one-pot method means minimal cleanup while maximizing flavor development. You’ll appreciate how the pasta absorbs all those rich, savory flavors while maintaining perfect texture. The high protein content from quality ground beef keeps everyone satisfied for hours, making it ideal for busy weeknight dinners or meal prep sessions. Plus, it tastes even better the next day when all those Italian herbs have had time to meld together. For another cozy, protein-packed favorite, try my Slow Cooker Cheddar Corn with Bacon.

Storage & Serving Tips

Store your leftover soup in airtight containers for up to four days in the refrigerator, or freeze portions for up to three months for ultimate convenience. I recommend reheating individual portions in the microwave for 1-2 minutes, stirring halfway through for even heating. Pro tip from my kitchen: if you’re planning leftovers, cook the pasta separately and add it to individual bowls before ladling the soup over top. This prevents mushy pasta and maintains that perfect al dente texture. For serving, always add the ricotta and Parmesan as toppings rather than stirring them directly into the hot soup to prevent curdling.

What to Serve with Lasagna Soup?

This hearty soup pairs beautifully with lighter sides that complement its rich, savory profile without overwhelming the meal.

Crusty Garlic Bread: The crispy texture provides the perfect contrast to the soup’s creamy richness, and who doesn’t love dunking bread into that flavorful broth?

Fresh Garden Salad: A simple mixed greens salad with Italian vinaigrette cuts through the richness while adding fresh vegetables to balance the meal.

Roasted Vegetables: Try our Low-Carb Crispy Broccoli Cheese Rounds for added nutrition and complementary flavors that my family always requests. family always requests.

Apple Walnut Salad: The sweet crunch provides a refreshing contrast that cleanses the palate between spoonfuls of this indulgent comfort food.

Conclusion

Easy Lasagna Soup Recipe – One Pot Cheesy Comfort Food

The best Easy Lasagna Soup Recipe! This lasagna soup is cheesy, delicious and done in under an hour. All the cozy goodness of lasagna with no fuss and no mess – made in one pot with simple pantry staples.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 portions

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 lb ground beef 85/15 recommended
• 1/2 cup onion minced
• 2 tablespoons garlic minced (about 6 cloves)
• 28 oz crushed tomatoes low or no sodium
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 4 cups low sodium beef broth
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles about 5 oz
• 1/4 cup ricotta cheese for serving, optional
• 1/4 cup grated Parmesan cheese for serving, optional

Equipment

• Large pot
• Ladle
• Serving bowls

Method

 

1. In a large pot over medium-high heat, heat olive oil for 3 minutes. Add ground beef and cook for 10 minutes until browned, breaking it apart as it cooks.
2. Add minced onion and garlic to the pot. Sauté for 2-3 minutes until onions and garlic are translucent.
3. Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water to the pot. Stir together, cover and bring to a boil, stirring every few minutes to prevent sticking.
4. Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook uncovered for half the time recommended on pasta box, stirring occasionally.
5. Remove soup from heat after pasta has cooked for half the recommended time. Let sit uncovered for 5 minutes – the pasta will continue to cook and absorb broth.
6. Discard bay leaf. Serve in bowls and top with ricotta cheese and Parmesan cheese.

Notes

Slightly undercook the pasta – it will continue cooking and absorbing broth after removing from heat. For best leftovers, cook pasta separately to avoid mushy noodles. Don’t mix ricotta directly into soup as it will curdle – use as topping only.