Introduction

This Easy Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, hearty bowl. It’s a simple, satisfying meal perfect for chilly evenings or whenever you crave a pasta dish with less fuss.

A blue bowl filled with warm, thick soup that has layers of melted cheese stretched between spoonfuls, showing a mix of orange and yellow colors. The soup has visible pieces of tomato, ground meat, and finely chopped herbs, with a few small chunks of vegetables mixed in. A wooden spoon is lifting a gooey, cheesy scoop above the bowl, with cheese strings connecting back to the soup. The background is blurred with soft light, and the bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
2 teaspoons garlic (minced)
2 (14.5 oz) cans Italian style diced tomatoes (undrained)
1 (24 oz) jar marinara sauce
2 cups reduced sodium beef broth
1 teaspoon Italian seasoning
2 cups lasagna noodles (broken into small pieces)
1/2 cup ricotta cheese
1 cup Italian blend cheese (shredded)

Instructions

Step 1: Boil the broken lasagna noodles according to the package directions. Drain and set aside.
Step 2: In a dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain excess fat if needed.
Step 3: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 4: Add the undrained diced tomatoes to the pot and simmer for about 2 minutes.
Step 5: Pour in the marinara sauce and beef broth, stirring to combine.
Step 6: Stir in the Italian seasoning for an herby depth of flavor.
Step 7: Add the drained cooked pasta to the soup and stir well.
Step 8: Let the soup simmer gently for about 5 minutes to let the flavors meld.
Step 9: About 5 minutes before serving, spoon in the ricotta cheese and sprinkle the shredded Italian blend cheese on top.
Step 10: Cover the pot and allow the cheese to melt for 3 to 5 minutes. Serve the soup hot for the best experience.

Tips & Variations

For a vegetarian version, substitute ground beef with lentils or a plant-based meat alternative.
Try adding chopped spinach or kale for extra greens and nutrients.
Use fresh lasagna noodles and add them at the end to avoid overcooking.
Top your bowl with fresh basil or a drizzle of olive oil for added flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To prevent the noodles from becoming too soft, you can store them separately and add just before serving.

How to Serve

The image shows a light blue bowl filled with thick soup that has a rich orange color with visible bits of meat and noodles inside. The soup looks creamy and has a dollop of white cream or sour cream on top near the center. A silver spoon is angled steeply inside the bowl with its handle sticking out to the right side. In the blurry background, there is a white marbled surface and a piece of sliced bread resting on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of lasagna noodles?

Yes, any short pasta like penne, rigatoni, or broken spaghetti pieces work well in this soup and hold up nicely to the sauce.

How can I make the soup spicier?

Add a pinch of red pepper flakes when cooking the garlic or stir in some hot sauce when adding the marinara for a spicy kick.

Easy Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 302 reviews

This Easy Lasagna Soup is a comforting, hearty soup that combines the flavors of classic lasagna in a delicious broth. Made with lean ground beef, Italian-style diced tomatoes, marinara sauce, and broken lasagna noodles, it’s topped with creamy ricotta and melted Italian cheese for a satisfying meal that’s quick and simple to prepare.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Soup Ingredients

1 lb lean ground beef
2 teaspoons garlic (minced)
2 (14.5 oz) cans Italian style diced tomatoes (undrained)
1 (24 oz) jar marinara sauce
2 cups reduced sodium beef broth
1 teaspoon Italian Seasoning
2 cups lasagna noodles (broken into small pieces)
1/2 cup ricotta cheese
1 cup Italian blend cheese (shredded)

Instructions

Cook the noodles: Boil the broken lasagna noodles according to the package directions until al dente. Drain and set aside.
Brown the beef: In a large dutch oven, cook the lean ground beef over medium heat until fully browned and no longer pink. Drain excess fat if necessary.
Sauté garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add tomatoes: Pour in the undrained Italian style diced tomatoes and simmer for about 2 minutes to combine the flavors.
Add sauces and broth: Pour in the marinara sauce and reduced sodium beef broth, stirring well to mix.
Season the soup: Stir in the Italian seasoning for a balanced Italian flavor.
Add noodles: Stir in the drained cooked lasagna noodles, making sure they are evenly distributed in the soup.
Simmer soup: Let the soup simmer gently for about 5 minutes, allowing all ingredients to meld together.
Add cheeses: About 5 minutes before serving, spoon in dollops of ricotta cheese and sprinkle shredded Italian blend cheese on top.
Melt cheese and serve: Cover the pot and let the cheese melt for 3 to 5 minutes. Serve hot and enjoy this comforting lasagna-inspired soup.