Name: Easy Beef Lasagna Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1-2 tablespoons Olive Oil; 1 pound Ground Beef; 1 large Onion, diced; 4 cloves Garlic, minced; 1 (15-ounce can) Diced Tomatoes, undrained; 1 (15-ounce can) Tomato Sauce; ⅓ cup Tomato Paste; 4 cups Chicken Broth; 1-2 cups Water; 1 tablespoon Italian Seasoning; 1 teaspoon Sea Salt; Black Pepper, to taste; 8 ounces Bowtie Pasta, uncooked; ½ cup Ricotta Cheese; 2 ounces Mozzarella Cheese, shredded

Lasagna Soup – what if I told you that you could savor all the delightful, comforting flavors of a classic, layered lasagna without spending hours assembling it? Imagine diving into a bowl brimming with rich tomato sauce, tender pasta, creamy ricotta, and savory ground meat, all melded into a harmonious, soul-warming soup. That, my friends, is the magic we’re about to create in your kitchen!

While traditional lasagna, with its glorious sheets of pasta, béchamel, and ragù, holds a cherished place in Italian culinary history – a dish often reserved for special occasions or leisurely Sunday dinners – this innovative Lasagna Soup offers a modern, weeknight-friendly twist. It beautifully encapsulates the essence of its beloved predecessor, transforming a labor-intensive dish into an accessible, yet equally satisfying, experience. It’s a testament to how culinary creativity can evolve classic comfort into something fresh and convenient.

People absolutely adore this soup for countless reasons. It’s incredibly hearty, providing that quintessential comfort food feeling, perfect for chilly evenings. The vibrant taste, balancing the tang of ripe tomatoes with the creamy richness of cheese and aromatic herbs, is simply irresistible. Plus, the convenience of achieving such profound flavors in a fraction of the time makes it a true culinary hero for busy individuals and families. It’s a dish that promises both nostalgia and novelty in every delicious spoonful.

Ingredients:

For the Lasagna Soup Base:
- 2 tablespoons olive oil
- 1 pound ground Italian sausage (sweet or spicy, your preference)
- 1 pound lean ground beef (80/20 works wonderfully)
- 1 large yellow onion, finely diced
- 4-5 cloves garlic, minced (I love my garlic, so I tend to use more!)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to your heat preference, or omit for a milder soup)
- Salt and freshly ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 6 cups chicken or beef broth (I often use low-sodium to control salt levels)
- 2 cups water
- 1 bay leaf
- 9-12 sheets lasagna noodles, broken into 1-2 inch pieces (about 6-8 ounces dry pasta)
- Fresh basil and parsley, chopped, for garnish
For the Creamy Ricotta Topping:
- 15 ounces whole milk ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for serving
- ½ cup shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 2 tablespoons milk (any kind works)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper

Preparing the Flavor Base for Your Lasagna Soup

First things first, let’s get our foundational flavors ready. Grab a large Dutch oven or a heavy-bottomed pot, the kind that feels substantial and holds heat well. Place it over medium-high heat on your stovetop. Add the 2 tablespoons of olive oil and let it shimmer for a moment.
Once the oil is hot, introduce the stars of our savory base: the 1 pound of ground Italian sausage and the 1 pound of lean ground beef. Break up the meat with a wooden spoon or spatula as it cooks. You want to brown the meat thoroughly, creating those delightful caramelized bits that stick to the bottom of the pan – these little gems are packed with flavor and will contribute immensely to the depth of our Lasagna Soup. Continue cooking until no pink remains, which usually takes about 8 to 10 minutes. Once fully browned, carefully drain any excess grease from the pot, leaving behind just a tablespoon or two of the rendered fat to help sauté our aromatics. This meticulous browning step is absolutely crucial for building a robust, rich, and truly satisfying flavor profile for your Lasagna Soup.
Now that the meat is perfectly browned and drained, it’s time for the aromatics. Add the finely diced large yellow onion to the pot. Reduce the heat to medium and cook the onion, stirring occasionally, until it becomes translucent and beautifully softened, typically around 5 to 7 minutes. As the onion cooks, it will release its natural sugars and absorb some of those wonderful browned bits from the bottom of the pot, beginning the deglazing process.
Next up is our fragrant friend, garlic! Add the minced garlic (4-5 cloves, or more if you’re like me!) to the softened onions. Stir constantly for about 1 minute, just until the garlic becomes fragrant. Be mindful not to let it brown or burn, as burnt garlic can introduce a bitter note that we definitely don’t want in our delicious Lasagna Soup. Immediately after the garlic becomes aromatic, stir in the 2 tablespoons of tomato paste. Cook this for another 2 to 3 minutes, stirring continuously. This step is often overlooked but vital – cooking the tomato paste concentrates its flavor, deepening the tomato goodness and removing any raw tinny taste, making our soup base incredibly rich and complex. Finally, sprinkle in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of red pepper flakes (or more/less to your preference for a gentle warmth or a spicy kick). Cook for another minute, allowing the herbs and spices to bloom in the warm oil and release their beautiful aromas, further enhancing the flavor foundation of our Lasagna Soup. Season generously with a good pinch of salt and freshly ground black pepper at this stage.

Simmering Your Hearty Lasagna Soup

With our incredibly aromatic base established, it’s time to bring everything together. Pour in the 1 (28 ounce) can of crushed tomatoes and the 1 (15 ounce) can of diced tomatoes (undrained) into the pot. The diced tomatoes will add a lovely textural element to the soup, while the crushed tomatoes provide a smooth, rich body. Give everything a good stir, making sure to scrape up any remaining browned bits from the bottom of the pot – that’s pure flavor we don’t want to leave behind!
Now, pour in the 6 cups of chicken or beef broth and the 2 cups of water. I always recommend using a low-sodium broth because it gives you greater control over the final seasoning of your Lasagna Soup. Add the 1 bay leaf to the pot; it’s a small addition that imparts a subtle, aromatic depth during the simmering process. Stir everything thoroughly to combine all these wonderful ingredients.
Bring the entire mixture to a vigorous boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and let your Lasagna Soup simmer gently for at least 30 minutes. If you have more time, I highly encourage letting it simmer for up to an hour or even longer. The longer it simmers, the more the flavors will meld and deepen, transforming into an unbelievably rich and cohesive Lasagna Soup. This slow cooking allows the tomatoes to break down further, the herbs to infuse completely, and all the elements to harmonize beautifully. Taste the soup after simmering and adjust the seasoning as needed. You might find it needs a little more salt, pepper, or even a tiny pinch of sugar to balance the acidity of the tomatoes.

Preparing the Creamy Ricotta Topping

While your Lasagna Soup is happily simmering away and filling your kitchen with incredible aromas, let’s prepare the essential creamy element that truly makes this dish feel like a deconstructed lasagna. In a medium-sized mixing bowl, combine the 15 ounces of whole milk ricotta cheese, ½ cup of grated Parmesan cheese, ½ cup of shredded mozzarella cheese, and the 2 ounces of softened cream cheese. The cream cheese is my secret ingredient here; it adds an incredible creaminess and a subtle tang that elevates the entire topping. Pour in the 2 tablespoons of milk – this helps to achieve a smoother, more spreadable consistency. Finally, stir in the 2 tablespoons of finely chopped fresh parsley, the 1 tablespoon of finely chopped fresh basil, ¼ teaspoon of salt, and ⅛ teaspoon of freshly ground black pepper. Mix all these ingredients together with a spoon or spatula until they are well combined and relatively smooth. Don’t worry if there are tiny lumps from the ricotta; that’s perfectly normal and adds to the rustic charm. This creamy mixture will be dolloped onto each bowl of Lasagna Soup, providing that iconic creamy, cheesy layer reminiscent of traditional baked lasagna. Cover the bowl and set it aside in the refrigerator until you are ready to serve.

Cooking the Lasagna Noodles Directly in the Soup

Once your Lasagna Soup has simmered to perfection and its flavors have fully developed, it’s time to add the pasta. For this recipe, we’re going to break up the lasagna noodles directly into the soup. Take your 9-12 sheets of lasagna noodles (about 6-8 ounces dry pasta) and, using your hands, snap them into 1-2 inch irregular pieces. Don’t worry about them being perfectly uniform; the varied shapes add to the charm of this “deconstructed” Lasagna Soup.
Bring the soup back to a gentle boil over medium heat. Carefully add the broken lasagna noodle pieces to the simmering soup, stirring immediately to prevent them from sticking together or to the bottom of the pot. Continue to cook, stirring occasionally, for about 10-15 minutes, or until the lasagna noodles are al dente – that is, tender but still with a slight bite. Cooking the noodles directly in the soup means they absorb all the incredible flavors, becoming truly integrated into the dish. It’s important not to overcook the noodles, as they will continue to soften slightly after the heat is removed. Keep an eye on them; nobody wants mushy pasta in their Lasagna Soup! If you find the soup is becoming too thick as the noodles absorb liquid, you can add a splash more broth or water until it reaches your desired consistency.
Before serving, remember to fish out and discard the bay leaf from the soup. It has done its job infusing flavor and is no longer needed. Give the soup one final taste and make any last-minute adjustments to the seasoning.

Assembling and Serving Your Lasagna Soup

Now for the grand finale! Ladle generous portions of your steaming, hearty Lasagna Soup into individual serving bowls. Make sure each bowl gets a good mix of the rich tomato broth, flavorful meat, and perfectly cooked lasagna noodle pieces.
Take your creamy ricotta topping from the refrigerator. With a spoon, dollop a generous amount – about 1-2 tablespoons – of this luscious mixture right into the center of each bowl of hot Lasagna Soup. The warmth of the soup will slightly soften the ricotta, allowing its creamy texture and cheesy goodness to gently melt into each spoonful.
To truly make it sing, garnish each bowl with a sprinkle of freshly chopped basil and parsley. This not only adds a beautiful pop of color but also a burst of fresh, herbaceous flavor that brightens the entire dish. A final dusting of extra grated Parmesan cheese never hurts either!
Serve your homemade Lasagna Soup immediately while it’s wonderfully warm and comforting. This dish is fantastic on its own, but it pairs beautifully with a piece of crusty garlic bread or a simple side salad to complete your meal. Enjoy the incredible flavors and textures that evoke all the comforting essence of a classic lasagna, but in a convenient, soul-warming soup form!

Conclusion:

So, there you have it! We’ve journeyed through the creation of what I truly believe will become a new favorite in your kitchen. This isn’t just another weeknight meal; it’s a culinary hug, a bowl of pure comfort that delivers all the incredible flavors and textures of traditional lasagna without any of the fussy layering or lengthy baking time. I’ve made this countless times, and every single time, it’s met with rave reviews and requests for seconds. The rich tomato base, the tender pasta, the creamy ricotta, and the melty mozzarella all come together in perfect harmony, creating a truly satisfying experience. What makes this Lasagna Soup a must-try is its ingenious ability to capture the essence of a classic Italian dish in a convenient, one-pot (or nearly one-pot) format. It’s hearty enough to be a complete meal, yet surprisingly simple to prepare, making it ideal for busy evenings when you crave something truly special but are short on time. Trust me when I say, the aroma alone as it simmers on your stove will have your family gathering around, eagerly awaiting dinner.

This recipe genuinely offers all the joy of lasagna with none of the fuss, making it an instant classic for any home cook.

Now, let’s talk about how to make this delightful Lasagna Soup even more your own! For serving, I always recommend a generous sprinkle of fresh basil or parsley for that vibrant pop of color and freshness. And what’s lasagna without some fantastic bread to sop up all that delicious broth? A warm, crusty loaf of Italian bread or some cheesy garlic bread is absolutely non-negotiable in my house. A simple side salad with a tangy vinaigrette would also be a lovely addition to cut through the richness, offering a balanced and complete meal. If you’re feeling adventurous with variations, the possibilities are truly endless. Want to add more vegetables to boost the nutritional value? Sautéed mushrooms, tender spinach, or finely diced zucchini would be fantastic additions, stirred in towards the end of cooking. For a meatier twist, consider browning some Italian sausage (hot or mild, depending on your preference) along with your ground beef, or even swapping the beef entirely for ground turkey or chicken for a lighter, equally delicious option. Vegetarians can easily make this their own by using a plant-based ground crumble or simply loading up on extra veggies and perhaps some hearty chickpeas or white beans for a protein boost. Don’t be afraid to play with the cheese, either; a mix of provolone, fontina, or even a smoked mozzarella could add intriguing new dimensions to the flavor profile. Make it spicier with a pinch of red pepper flakes, or leaner by opting for low-fat cheeses.

This recipe is incredibly adaptable, encouraging you to experiment and tailor it to your family’s unique tastes and what you conveniently have on hand in your pantry.

So, what are you waiting for? I genuinely hope you feel inspired to head into your kitchen and give this incredible Lasagna Soup a try very soon. It’s more than just a recipe; it’s an invitation to create warmth, comfort, and delicious memories that will linger long after the last spoonful. When you do make it, please come back and let me know how it turned out! I absolutely love hearing about your cooking adventures and seeing your culinary creations. Did you add a unique twist that became a family favorite? Was it a hit with your family or friends? Share your photos, your tips, and your experiences in the comments below or tag me on social media. Your feedback and creative modifications inspire not just me, but our entire wonderful community of food lovers. Happy cooking, my friends, and enjoy every single spoonful of this sensational, comforting soup!