Easy Lasagna Soup
This Easy Lasagna Soup is a delicious twist on the classic Italian dish. It is perfect for chilly days when you want something warm and comforting to eat.
We love Italian food, especially lasagna. Sometimes, we crave its comforting flavors without wanting to put in all the work of making it. That’s where this recipe comes into play!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a one-pot meal, which means less cleaning and more convenience!
- Packed with all the classic lasagna flavors you love, like rich tomato sauce, savory ground meat, creamy cheese, and hearty pasta.
- Perfect for weeknights or lazy weekends thanks to its easy preparation.
- Warm, comforting, and filling — it’s the ultimate cozy meal for chilly weather!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- ground beef
- yellow onion
- cloves garlic
- tomato paste
- crushed red chili flakes
- salt
- pepper
- dried oregano
- marinara sauce
- beef broth
- heavy cream
- lasagna noodles
- ricotta
- parmesan
- fresh basil
🔪 How to Make This Easy Lasagna Soup Recipe
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Saute the onions in a pot with a bit of olive oil until translucent.
- Then add ground beef and garlic and cook until the meat is no longer pink.
- Add the marinara sauce, beef broth, salt, pepper, oregano, chili flakes, and tomato paste. Stir and bring the mixture to a boil.
- Break the lasagna noodles into 2-inch pieces and add them to the soup. Reduce the heat and let simmer until the noodles are tender, about 8 to 10 minutes.
- Stir in the heavy cream.
- Serve the soup in bowls and dollop with the ricotta mixture.
🥄 Equipment
This is the list of equipment that you will need to make this homemade lasagna soup recipe.
- Large dutch oven or soup pot
- knife and cutting board
- small bowl
🥫 Storage
Storage – Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Freezing – This soup can be frozen before adding the heavy cream and ricotta mixture. Let it cool completely then store it in a freezer-safe container for up to 3 months.
Reheating – To reheat, thaw overnight in the fridge and warm on the stovetop before adding the remaining ingredients.
Serve With
Nothing goes better with a steaming bowl of soup than a fresh side of bread. We want to pair this hearty soup with a slice of Cheesy Garlic Bread Pull Apart or these Homemade Garlic Breadsticks. And, you can’t forget dessert like these Homemade Zebra Cakes.
💭 Tips
If you don’t have lasagna noodles on hand, feel free to substitute with any other pasta shape you like—just adjust the simmering time as needed.
Want to make it lighter? Swap out the heavy cream for half-and-half or a plant-based alternative!
Don’t skip the ricotta mixture on top—it adds a creamy, comforting touch that mimics the cheesy layers of traditional lasagna.
⁉️ FAQ
Do you have questions about this easy lasagna soup recipe? Here are the answers to the most commonly asked questions.
Yes, you can! This soup is perfect for meal prepping. Make it up to 24 hours in advance.
If you find the soup too thick, you can easily thin it out by adding a splash of broth or water as it heats up. On the other hand, if you’d like a thicker consistency, try simmering the soup a bit longer or adding an extra handful of pasta to soak up the liquid.
🍽 More Soup Recipes
Do you enjoy soup? IF so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Lasagna Soup
Equipment
- Large dutch oven or soup pot
- knife and cutting board
- small bowl
Ingredients
- 1 pound ground beef
- 1 yellow onion
- 3 cloves garlic
- 6 ounces tomato paste
- 1 teaspoon crushed red chili flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 3 cups marinara sauce
- 4 cups beef broth
- ½ cup heavy cream
- 6 to 8 lasagna noodles
- 1 cup ricotta
- ¾ cup parmesan
- Optional: fresh basil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Chop the onion and add it to the pot.
- Cook until the onions are translucent, about 5 minutes.
- Mince the garlic and add it to the Dutch oven along with the beef.
- Cook for 7 to 10 minutes or until the beef is browned, then drain the excess fat.
- Add the marinara sauce, beef broth, salt, pepper, oregano, chili flakes, and tomato paste.
- Stir and bring the mixture to a boil.
- Break the lasagna noodles into 2-inch pieces and add them to the soup.
- Reduce the heat and let simmer until the noodles are tender, about 8 to 10 minutes.
- Stir in the heavy cream.
- In a separate bowl, combine the parmesan and ricotta.
- Serve the soup in bowls and dollop with the ricotta mixture.
- Top with chopped basil, if desired. Enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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