This cheesy lasagna soup has all the classic flavors of lasagna in a warm, comforting bowl, without layering or baking. Seasoned ground beef, tender noodles and a rich tomato broth simmer together in one pot, then get topped with melted mozzarella, creamy ricotta and Parmesan. It’s hearty, full of protein and ready in just 40 minutes. It’s the kind of dinner I make on cold nights when the whole family wants something cozy.
Why You’ll Love This Recipe
- 🍝 All the lasagna flavor, none of the fuss: no layering and no oven.
- 💪 Hearty and protein-rich: ground beef plus three cheeses make it truly filling.
- ⏱️ Ready in 40 minutes: just 10 minutes of prep and one pot to wash.
- 👨👩👧 Family-approved: cheesy, comforting and easy to customize for picky eaters.
Ingredients (serves 6)
For the soup
- 1 tbsp olive oil
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 1 jar (24 oz / 680 g) marinara sauce
- 5 cups beef broth
- 8 oz (225 g) lasagna noodles, broken into pieces
- ½ cup heavy cream (optional)
- Salt and pepper, to taste
For the toppings
- 1 cup shredded mozzarella
- ½ cup ricotta
- ¼ cup grated Parmesan
- Fresh basil, chopped
Step-by-Step Instructions
- Brown the beef. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed.
- Soften the onion. Add the diced onion and cook until soft, about 4 to 5 minutes.
- Build the flavor. Stir in the garlic, tomato paste and seasonings (Italian seasoning, oregano and red pepper flakes). Cook for 1 minute until fragrant.
- Simmer the broth. Add the marinara sauce and beef broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Cook the noodles. Add the broken lasagna noodles and cook until tender, stirring occasionally, about 10 to 12 minutes.
- Make it creamy. If using, stir in the heavy cream and heat it through.
- Serve. Ladle into bowls and top with mozzarella, ricotta, Parmesan and fresh basil. Serve hot.
Nutritionist Tips & Variations
- Keep the noodles from getting mushy: if you plan to have leftovers, cook the noodles separately and add them to each bowl when serving.
- Lighter version: use lean ground turkey or chicken, skip the heavy cream and use part-skim ricotta and mozzarella.
- Boost the veggies: stir in a few handfuls of baby spinach at the end, or add diced zucchini and mushrooms with the onion.
- Vegetarian version: replace the beef with sautéed mushrooms and lentils, and use vegetable broth.
- Add more heat: increase the red pepper flakes or use a spicy marinara.
- Storage: keep leftovers in an airtight container in the fridge for up to 4 days. The noodles will absorb broth, so add a splash of broth or water when reheating.
- Freezer: freeze the soup base (without noodles, cream and cheese) for up to 3 months. Thaw overnight, reheat, then cook fresh noodles and add the toppings.
FAQ
Can I make lasagna soup in a slow cooker?
Yes. Brown the beef and onion first, then cook everything except the noodles, cream and cheese on low for 6 hours. Add the broken noodles for the last 30 minutes.
What noodles can I use instead of lasagna sheets?
Mafalda, campanelle or broken pappardelle all work well. Follow the package time, as it may differ slightly from lasagna noodles.
Can I leave out the heavy cream?
Yes, it’s optional. The soup will be a little lighter and more tomato-forward, and the ricotta and mozzarella still make it creamy.
Recipe Card Summary
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Estimated per serving: ~480 calories, ~29 g protein, ~38 g carbs, ~24 g fat