Get ready to enjoy all the rich, savory, and cheesy glory of classic lasagna, but without all the work! This Easy Lasagna Soup is a game-changing one-pot meal that transforms the beloved layered casserole into a cozy, comforting bowl of soup. This recipe is packed with seasoned ground beef and Italian sausage, tender broken lasagna noodles, and a rich tomato broth. Topped with a creamy dollop of a three-cheese ricotta mixture, it’s a hearty, satisfying, and incredibly simple dinner that the whole family will adore.
Why This is the Ultimate Comfort Food Recipe
This isn’t just soup; it’s your favorite Italian-American classic, reimagined for ultimate ease and comfort.
- All the Flavor, None of the Work: You get the complete lasagna experience—the savory meat, the rich tomato sauce, the tender noodles, and the creamy cheese—without any of the tedious layering or long baking times.
- A True One-Pot Meal: Everything from browning the meat to cooking the noodles happens in a single pot, which means deep flavor development and incredibly easy cleanup.
- Quick and Weeknight-Friendly: This impressive and hearty meal comes together in under an hour, making it perfect for a busy night.
- A Family-Friendly Favorite: The classic, comforting flavors are a guaranteed hit with both kids and adults.
Your Simple Ingredient Checklist
This recipe uses classic, easy-to-find ingredients for an authentic, delicious taste.
The Ingredient Lineup:
- ½ pound of lean ground beef
- ½ pound of ground Italian sausage (mild or spicy)
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 1 (24-ounce) jar of your favorite marinara sauce
- 2 tablespoons of tomato paste
- 7 cups of low-sodium chicken or beef broth
- 9 lasagna noodles, broken into bite-sized pieces
- 2 cups of fresh spinach (optional)
- Seasonings: 1 tsp dried basil, ½ tsp dried oregano, ¼ tsp red pepper flakes.
- For the Cheese Topping:
- 10 ounces of ricotta cheese
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Brown the Meat and Build the Broth
- Brown the Meat: In a large Dutch oven or pot over medium-high heat, cook the ground beef and Italian sausage until it is browned and cooked through, breaking it apart with a spoon. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion to the pot with the meat and cook for about 5 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
- Create the Broth: Stir in the tomato paste and cook for one minute to deepen its flavor. Pour in the marinara sauce and the chicken or beef broth. Add the dried basil, oregano, red pepper flakes, salt, and pepper. Stir everything together.
Part 2: Cook the Noodles and Finish
- Simmer and Cook Pasta: Bring the soup to a boil, then add the broken lasagna noodle pieces. Reduce the heat to a medium-low simmer and cook, stirring occasionally, for 15-20 minutes, or until the noodles are tender.
- Wilt the Spinach: If you are using it, stir in the fresh spinach during the last few minutes of cooking and let it wilt into the soup.
- Prepare the Cheese Topping: While the soup is simmering, combine the ricotta, mozzarella, and Parmesan cheeses in a small bowl.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the three-cheese mixture and garnish with fresh basil.
Frequently Asked Questions (FAQ)
1. Can I make this Lasagna Soup in a slow cooker? Yes, absolutely! To adapt this for a crockpot, brown the meat and sauté the onions and garlic on the stovetop first. Then, transfer that mixture to your slow cooker and add the marinara, broth, and seasonings. Cook on LOW for 4-6 hours. About 30 minutes before serving, turn the slow cooker to HIGH, stir in the broken lasagna noodles, and let them cook until tender. Serve with the ricotta topping as directed.
2. Can I make this recipe vegetarian? Yes! To make a vegetarian version, simply omit the ground beef and sausage. You can add extra vegetables like chopped zucchini, mushrooms, or bell peppers to make it heartier. Sauté them with the onion and garlic at the beginning. Be sure to use vegetable broth instead of chicken or beef broth.
3. What’s the best way to break the lasagna noodles? The easiest and cleanest way is to do it right in the box! Before you open the inner bag, just hold the box closed and carefully break the noodles into smaller, bite-sized pieces by hand from the outside.
4. Can I make this soup ahead of time? This soup is great for making ahead, with one small adjustment. The pasta will continue to absorb liquid as it sits, making the soup very thick. For the best results, make the soup base completely, but do not add the noodles. Store the base in the fridge. When you’re ready to serve, simply bring the soup back to a simmer on the stove and cook the noodles in it fresh.
The Best Easy Lasagna Soup: A One-Pot Wonder!
Equipment
- Large Dutch oven or stockpot For cooking soup base and noodles
- Mixing bowl To prepare cheese topping
- Ladle For serving soup
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage (mild or spicy)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 24 oz jar marinara sauce
- 2 tbsp tomato paste
- 7 cups low-sodium chicken or beef broth
- 9 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach (optional)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 10 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- to taste salt and black pepper
- fresh basil, for garnish
Instructions
- In a large pot, brown ground beef and sausage over medium-high heat until fully cooked. Drain excess grease.
- Add onion and cook 5 minutes until softened. Stir in garlic and cook 1 more minute.
- Stir in tomato paste and cook 1 minute. Add marinara sauce, broth, basil, oregano, red pepper flakes, salt, and pepper. Mix well.
- Bring soup to a boil. Add broken lasagna noodles and simmer 15–20 minutes, stirring occasionally, until noodles are tender.
- If using, stir in spinach during the last 2–3 minutes to wilt.
- In a bowl, mix ricotta, mozzarella, and Parmesan until smooth. Season with salt and pepper.
- Ladle hot soup into bowls. Top each with a dollop of cheese mixture and garnish with basil.