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A bowl of lasagna soup topped with shredded cheese and a dollop of ricotta, with a spoon in the bowl and lemon slices on a plate nearby.
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Lasagna Soup Recipe (One-Pot, Cheesy, and Weeknight-Lazy)

Lasagna soup breaks down every component of classic lasagna into one satisfying pot for the ultimate lazy dinner. It's faster than traditional, feeds a crowd, and delivers the same three-cheese, tomatoey comfort in under an hour. Perfect for weeknights when you want something hearty without the work.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 541kcal
Author: Dee Broughton

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Small bowl (for ricotta topping)

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 cup yellow onion diced
  • 1 cup green bell peppe diced
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon chicken bouillon paste
  • 1 jar 24 ounces marinara sauce
  • 1 can 14.5 ounces fire roasted diced tomatoes
  • 6 cups low sodium beef broth
  • 1 bay leaf
  • 9 lasagna noodles broken into 1 to 2 inch pieces
  • ½ cup chopped fresh parsley

For the Toppings

  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh basil
  • shredded mozzarella cheese for garnish

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the Italian sausage and ground beef. Cook until about half browned.
  • Add the onion and bell pepper. Cook until the meat finishes browning and the veggies soften, about six minutes.
    A pot contains partially cooked ground beef and sausage, chopped green bell pepper, and diced onion on a brown marble countertop, with seasonings and herbs nearby.
  • Stir in the garlic, italian seasoning, salt, pepper and red pepper flakes. Cook for about 30 seconds.
  • Add the tomato paste and chicken bouillon paste. Cook while stirring for another minute.
    Ground beef and sausage, diced onion, and green pepper cooking in a white pot, topped with tomato paste and mustard. Surrounding the pot are herbs and small bowls of spices.
  • Pour in the marinara sauce, diced tomatoes, and beef broth.
    A hand pours canned tomatos into a white pot with browned ground beef and chopped vegetables on a brown countertop.
  • Add the bay leaf, then bring the soup to a simmer. Heat for 6-8 minutes.
  • Add the broken lasagna noodles. Stir until they’re submerged. Simmer until the noodles are tender, about 10-12 minutes. Stir often to prevent sticking.
  • Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning as needed.
    A pot of lasagna soup with ground meat, tomato broth, lasagna noodles, and chopped herbs on a marble countertop, surrounded by seasonings and fresh parsley.
  • Mix the ricotta, Parmesan, kosher salt, and basil in a small bowl.
    A wooden bowl containing ricotta cheese, grated parmesan, and chopped herbs on a marble countertop, with seasonings and parsley nearby.
  • Ladle the soup into bowls. Top with mozzarella. Add a spoonful of the ricotta mixture.
    A bowl of lasagna soup topped with shredded cheese and a dollop of ricotta, with a spoon in the bowl and lemon slices on a plate nearby.

Notes

  • Soup thickens as it sits; add broth when reheating.
  • For firmer noodles, cook them separately and add per bowl.
  • Use whole-milk ricotta for the creamiest topping.
  • This soup is even better the next day once flavors settle.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 32g | Protein: 32g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1295mg | Potassium: 875mg | Fiber: 2g | Sugar: 3g | Vitamin A: 889IU | Vitamin C: 23mg | Calcium: 269mg | Iron: 3mg