One-Pot Lasagna Soup with Ground Beef — Ready in 30 minutes and made in one pot, this EASY lasagna soup is the perfect, hearty, comfort food recipe! Big chunks of ground beef, tender noodles, a tomato-based broth, and topped with a three-cheese mixture of ricotta, mozzarella, and Parmesan! If you like lasagna, you’re going to LOVE this soup version of the Italian classic!
Table of Contents
- Easy Lasagna Soup Recipe
- More Easy Lasagna Recipes
- Ingredients in Lasagna Soup with Ground Beef
- How to Make One-Pot Lasagna Soup
- Storage Instructions
- Recipe FAQs
- What to Serve with Lasagna Soup
- One-Pot Lasagna Soup with Ground Beef Recipe
- More Italian Soup Recipes:
Easy Lasagna Soup Recipe
If you’re a fan of lasagna but don’t have time for the assembly of layers and layers of homemade lasagna, I’ve got you covered with this easy lasagna soup recipe!
It’s made it one pot, ready in 30 minutes, and you don’t even have to boil the noodles separately!
This lasagna soup with ground beef is hearty, comforting, and perfect for chilly winter nights. Between the chunks of ground beef, there are also bits of diced tomatoes, and a rich tomato sauce-based broth.
I top my lasagna soup with a three-cheese cheesy mixture made with ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. After all, isn’t the best part of lasagna all the gooey cheese? For me it is, so I don’t skimp with the cheesy goodness in this lasagna soup, either. After stirring it in, it makes the soup so creamy and decadent.
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. More on that below.
Make sure to check out these other great lasagna recipes, too!
Ingredients in Lasagna Soup with Ground Beef
This easy lasagna soup recipe with ground beef comes together with easy-to-find and very common ingredients including:
- Lean ground beef
- Yellow or white onion
- Garlic cloves
- Reduced sodium chicken broth
- Spaghetti sauce or marinara sauce
- Canned petite diced tomatoes
- Dried or fresh parsley
- Italian seasoning
- Red pepper flakes
- Lasagna noodles
- Fresh spinach (or kale)
- Granulated sugar, optional
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Italian seasoning
- Fresh herbs, if desired such as fresh parsley, fresh basil, oregano
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 saute over medium-high heat to brown the beef. Add the garlic and stir with a wooden spoon to combine.
- 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, you can make this in a Crock-pot for crockpot lasagna soup.
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-size 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.
Yes, you can. If you want to use ground sausage (sweet Italian or hot Italian) they would both work, as would chorizo.
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.
Personally I don’t. If you’re using lean to extra-lean ground beef, and not adding any olive oil, I see no reason to drain the bit of fat and natural cooking juices that will render from the beef, onions, and garlic. That’s pure flavor right there and I wouldn’t drain it off!
If you don’t have lasagna noodles, you can substitute with your favorite small-shape pasta including penne, ziti, bowtie, wheels, small shells, macaroni, or your favorite.
I would use 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.
Definitely fresh spinach is the way to go here! Spinach wilts down into next to nothing so don’t worry about it looking like a fair amount when you first add it. Frozen spinach is fine for dips, but I don’t like the truly flakey look it has when it’s floating in soup broth. I prefer a heartier piece, which is why I always use fresh spinach.
2 cups = 2 heaping fistfuls or handfuls, but you can add more, if desired.
Kale is another great green for soups and if you happen to have some on hand, tear off the leaves from a couple of ribs and toss them in, too.
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One-Pot Lasagna Soup with Ground Beef
- 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
- 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
- Fresh herbs finely minced such as fresh parsley, fresh basil, oregano, or as desired
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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