🍅🧀🍝 My one-pot lasagna soup with ground beef is ready in 30 minutes, making for the perfect EASY, hearty, comfort food recipe! With big chunks of ground beef, tender noodles, a tomato-based broth, and a three-cheese topping, it offers all the flavors of classic homemade lasagna for a soup version you’ll love!
Quick & Easy One-Pot Lasagna Soup Recipe
I love lasagna of all kinds, but am always looking for ways to make it a little easier to prepare, creating dishes like my 20-minute skillet lasagna and lasagna pinwheels. However, this lasagna soup with ground beef is a fave with my whole family!
- This easy soup is made in one pot and is ready to eat in 30 minutes. You don’t even have to boil the noodles separately!
- Hearty, filling, and comforting, I love this recipe for chilly nights, but it’s so good my family requests it all year long.
- If you’re a lasagna fan or have picky eaters at home, I guarantee everyone is going to adore this comfort food favorite soup recipe. It keeps well in the fridge, and you can freeze it, too!
SO YUMMY!!! Tried it for the 1st time, so so good! The flavors were great! Rated 9/10! So great for cold weather! I used a mild sausage & it was perfect!
Bernie
More Easy Lasagna Recipes
Ingredients and Notes
This easy lasagna soup recipe with ground beef comes together with easy-to-find and very common ingredients, including:
- Lean ground beef: I’ve also used ground sausage (sweet Italian or hot Italian sausage) and chorizo, and they taste great. You could probably use ground turkey or ground chicken for half the quantity of meat (about 1/2 pound), but I would not use it exclusively. Both ground chicken and ground turkey are so lean that you’ll miss out on some of the flavor that you get from ground beef
- Yellow or white onion and garlic cloves
- Reduced-sodium chicken broth: Substitute vegetable broth if preferred
- Spaghetti sauce or marinara sauce and canned petite diced tomatoes
- Seasonings: Dried or fresh parsley, Italian seasoning, salt, pepper, and red pepper flakes
- Lasagna noodles: You can substitute with your favorite small-shape pasta, including penne, ziti, bowtie, wheels, small shells, macaroni, or your favorite
- Fresh spinach (or kale): I don’t recommend using frozen spinach, because it tends to become a little too soggy
- Granulated sugar, optional
- Cheese topping: I combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. I recommend using all three cheeses, because they help transform this lasagna soup into the cheesy comfort food that actual lasagna is known for! However, if you want to scale back a bit on one, I’m sure it will be fine. Or use more of another type. Ricotta is for creaminess, mozzarella gives you that ooey-gooey pizza cheese effect, and Parm adds rich, savory flavor
- Fresh herbs: These are optional, but add a pop of bright flavor. Fresh parsley, fresh basil, and oregano all work well
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make One-Pot Lasagna Soup
With just 10 minutes of prep time, and 20 minutes of cooking and simmering time, this comfort food lasagna soup recipe is ready in 30 minutes. And it’s so easy!
- To a large pot or Dutch oven, add the ground beef, onion, and sauté over medium-high heat to brown the beef. Add the garlic, and stir with a wooden spoon to combine. I don’t personally drain the meat mixture. It adds so much flavor!
- Add the chicken broth, spaghetti sauce, diced tomatoes, parsley, Italian seasoning, salt, pepper, red pepper flakes, and bring to a boil. Add the broken lasagna noodles and simmer until al dente.
- Add the spinach, turn off the heat, and stir to encourage the spinach to wilt. Add a pinch of sugar if desired, and to taste.
- Separately, mix together the cheese topping ingredients in a medium bowl.
- Serve the soup in bowls, topped with the cheese mixture, and garnish with fresh herbs, if desired.
Can I Make this as a Crock Pot Lasagna Soup Recipe?
Yes! Once the beef, onion, and garlic have been cooked on the stove, add them, plus the remaining soup ingredients, to the crockpot (excluding the lasagna noodles and the spinach).
You can cook on LOW for about 4 hours or on HIGH for 3-4 hours.
Add the bite-sized pieces of noodles and spinach in the last 30 mins of cooking, cook until tender, then top with a dollop of ricotta cheese mixture and serve.
To make the soup extra decadent, consider adding a few of my baked Italian meatballs.
What to Serve with Lasagna Soup
One-Pot Lasagna Soup with Ground Beef
Equipment
Ingredients
Soup
- 1 pound lean or extra lean ground beef, about 90 to 95% lean*
- 1 cup yellow or white onion, diced small
- 3 to 4 garlic cloves, finely minced
- 32 ounces reduced sodium chicken broth
- 24 ounces spaghetti sauce or marinara sauce
- 14.5- ounce can petite diced tomatoes
- 2 tablespoons fresh parsley, or 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- 2 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon red pepper flakes, or to taste
- 9 lasagna noodles, broken into chunky bite-sized pieces (or another small shaped pasta such as ziti, penne, wheels, small shells, elbow macaroni)
- 2 cups fresh spinach, kale may be substituted
- 1 teaspoon granulated sugar, optional and to taste
Cheese Topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, finely grated
- 1 tablespoon Italian seasoning
- ½ teaspoon salt, optional and to taste
Garnishes, optional
- Fresh herbs finely minced such as fresh parsley, fresh basil, oregano, or as desired
Instructions
Soup
- To a large Dutch oven or soup pot, add the ground beef, onion, and saute over medium-high heat to brown the beef, about 5 minutes. Crumble and stir beef frequently as it cooks to ensure even browning. Tip – If desired, you can add 1 tablespoon olive oil to help things along if you're using very lean beef.
- Add the garlic, stir, and saute for 1 minute, or until fragrant; stir continuously. Note – If you're using a fattier cut of ground beef, ground Italian sausage, or chorizo, you may consider draining the cooking liquid but in most cases, if you're using lean or extra-lean ground beef, there's very little fat that will be rendered out, and what is present is pure flavor and I do not drain it off.
- Add the chicken broth, spaghetti sauce, petite diced tomatoes, parsley, Italian seasoning, salt, pepper, red pepper flakes, stir to combine, and bring to a boil.
- Add the lasagna noodles, and cook until they're al dente, about 11 to 13 minutes, or as indicated on the package. Broth Tips – If at any time the soup looks like it needs more broth because the noodles have soaked up a fair amount, add additional chicken broth 1/2 to 1 cup at a time. If by chance (less likely) the soup is too brothy, simply allow it to boil rapidly for an extra couple minutes and some of the excess liquid volume will evaporate.
- Add a couple big handfuls of spinach, turn off the heat, and stir to combine until wilted, about 1 to 2 minutes.
- Taste the soup and make any necessary seasoning adjustments as desired. Tips – If the soup tastes at all flat, boring, or lackluster, it likely needs more salt. I personally add another 1-2 teaspoons at this point but do as you see fit. It may also need more pepper, Italian seasoning, or more red pepper flakes to add a tiny bit of additional flavor in the form of 'heat' without being spicy in the least.
- Optionally, add 1 teaspoon granulated sugar. I find that it balances the acidic nature of all the tomato-based ingredients but it's personal preference. Set soup aside momentarily.
Cheese Topping
- Combine all ingredients in a medium bowl, and stir to combine.
- Ladle the soup out into bowl, top with a dollop of the cheese mixture, stir in as desired, and optionally garnish as desired, and serve immediately. See below for storage and reheating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I prepare lunch once a month for a group at my church called Super Seniors. This soup is always a big hit.
Thanks for the five star review Sarah and that is so kind of you that you prepare lunch once a month at your church! And that this soup is always a big hit, so lovely to hear!
Love these recipes! Perfect for feeding my family. Uses basic ingredients and makes for excellent main dishes. Used this one as part of my weekly meal plan.
Thank you, Marcella, for the 5 star review and I am so pleased that you love my recipes! My goal is to provide great tasting recipes, but that use basic ingredients and that the family can all enjoy. I’m so glad that everything is working out so well for you!
SO YUMMY!!! Tried it for the 1st time, so so good! The flavors were great! Rated 9/10! So great for cold weather! I used a mild sausage & it was perfect!
Thanks for the 5 star review, Bernie, and I’m glad this was a hit for you!
Really nice. Bit spicier than I thought it would be so might try it with less red pepper flakes. I made half with ground beef and half with vegetarian meatballs for vegan family members. Makes a big pot of soup! Ingredients were expensive so glad it was so big.
I wondered about the cheese topping when I prepared it but it melts into the hot soup and was a nice addition.
Really nice. Bit spicier than I thought it would be so might try it with less red pepper flakes. I made half with ground beef and half with vegetarian meatballs for vegan family members. Makes a big pot of soup! Ingredients were expensive so glad it was so big.
I wondered about the cheese topping when I prepared it but it melts into the hot soup and was a nice addition.
I am glad that you enjoyed the cheese topping because yes it does melt so nicely into the soup!
Re the spiciness level, I wrote 1/2 teaspoon chili flakes, or to taste. Whenever anything is at all spicy, I do try to say “or to taste”. But really, 1/2 tsp in this very BIG pot of ingredients, is really nothing and would not have contributed to true spiciness.
Are you sure by any chance you didn’t buy fire-roasted canned tomatoes? Or the marinara sauce you used didn’t have some heat? Because the chili flakes alone IMO would NOT actually be the culprit.
Regardless, glad you enjoyed it and could customize it for vegan family members, too.
Needed more broth and sauce. if I made it again I would precook the noodles. Was very good.
Soup is tasty. Makes a lot
Soup is tasty. Makes a lot