One Pot Lasagna Soup
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Lazy Lasagna Soup is made with all the same flavors as a traditional lasagna but in a soup form. Made with a tomato base and filled with lean ground beef, onions, garlic, pasta, Italian cheeses, and topped with a ricotta cheese topping. This can be made in 30 minutes and makes the coziest dinner!
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One Pot Lasagna Soup
Do you ever crave homemade lasagna but don’t want to go through the hassle of all the layering, prepping, and all steps of making one from scratch? This Lazy Lasagna soup is quick to make, an easy recipe, and will satisfy your lasagna cravings.
The hearty flavors of lasagna like browned ground beef, garlic, and onions get simmered in a rich tomato broth with pasta. A generous spoonful of creamy ricotta combined with mozzarella and parmesan cheese goes on top to make this soup even more indulgent. It’s just so good the entire family will be sure to love it!
This easy Lasagna Soup with ground beef is loaded with flavor and you won’t believe how much it tastes like the real deal. Serve this cozy soup with a green salad, garlic bread, or crusty french bread for the perfect meal. Other easy Italian recipes to try is my Italian Meatloaf, Pastina, Hot Italian Sliders, and Classic Italian Pasta Salad.
Why You’ll Love This one-pot LASAGNA soup
key ingredients
- Ground beef: I love using the 90/10 ground beef meat so it doesn’t get dry, but you can also use extra lean ground beef meat if you prefer. Other meat options are ground turkey, ground chicken, or Italian sausage.
- Beef broth or beef stock: Reduced-sodium is always recommended so you can control the salt. Make sure to always taste the soup for salt before serving. Alternatively, you could also use chicken broth or vegetable broth.
- Onion: Use a white onion or yellow onion.
- Garlic: Fresh garlic is best as opposed to using the jarred garlic.
- Tomato base: We use a combination of diced tomatoes, tomato pure, and tomato paste.
- Seasonings: Salt, black pepper, and Italian seasoning.
- Cheeses: Ricotta cheese, mozzarella cheese, and parmesan cheese is used to make the ricotta topping. Shredding your own cheese is always best so it melts better.
- Pasta: Farfalle “the bow-tie pasta” is our favorite for this but you can use any of your favorite pastas. Other pastas you can use are fussili, gnocchi, tortellini, penne, rigatoni, ravioli, small shells, or broken up pieces of regular lasagna noodles.
how to make lasagna soup
Sauté beef and onions: In a large pot or dutch oven, add olive oil and sauté onions and ground beef for about 5 minutes or until meat is almost browned. Add garlic and season with salt and pepper. Continue to cook until the beef is completely cooked through.
Add broth and tomatoes: Add in diced tomatoes, tomato puree, and tomato paste, beef broth, and Italian seasoning. Stir and let soup come to a boil.
Cook pasta: Add in bow tie pasta and cook for about 10 minutes or until pasta is cooked through. *Feel free to add more broth if the soup seems too thick.
Make ricotta cheese mixture: In the meantime, in a small bowl mix together ricotta, 2 tablespoons of parmesan cheese, and ½ cup of shredded mozzarella cheese.
Serve and enjoy: Ladle soup into bowls, top with a generous dollop of ricotta cheese mixture and a sprinkle of both mozzarella and parmesan cheese. Garnish with fresh basil or fresh parsley and enjoy!
recipe tips & variations
- Vegetarian Lasagna Soup: Omit the beef and your favorite veggies such as diced carrots, zucchini, celery, mushrooms, peas, bell peppers, or broccoli. Use vegetable broth instead of beef broth.
- Thicker soup: If you want your soup on the thicker side, whisk in 2 tablespoons of cornstarch with 1/4 cup of water and add it to the broth.
- For extra creaminess: Add in 1/2 cup of heavy cream, half and half, or milk.
- For gluten-free soup: Use a gluten-free pasta.
- Serve with crusty bread, breadsticks, grilled cheese, biscuits, or garlic bread, and a green salad for a delicious meal.
- Add spice: Add in a red pepper flakes if you want this soup on the spicy side.
- Beef alternative: Italian ground sausage, ground turkey, or ground chicken works perfectly in this soup.
leftovers & storage
To-store: Store any leftovers in an airtight container in the refrigerator for up 3-4 days. When ready to reheat, place in the refrigerator to warm.
To-freeze: Place cooled soup in an airtight container and freeze for up to 3 months. Thaw on the counter for a few hours or place in the refrigerator overnight.
To-reheat: Reheat leftovers in the microwave or a small saucepan. It’s always best to add more broth since the pasta will most likely absorb the broth out once it’s refrigerated or frozen.
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One Pot Lasagna Soup
Ingredients
- 1 tablespoon olive oil or butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 15-ounce can diced tomatoes do not drain
- 1 15-ounce can tomato puree
- 1/4 cup tomato paste
- 4 cups low-sodium beef broth
- 2 teaspoons Italian seasoning
- 8 ounces bow tie pasta uncooked
- 8 ounces ricotta cheese
- 1/4 cup parmesan cheese divided
- 1 cup shredded mozzarella cheese divided
- fresh basil to garnish
Instructions
- In a large pot or dutch oven, add olive oil and sauté onions and ground beef for about 5 minutes or until meat is almost browned. Add garlic and season with salt and pepper. Continue to cook until the beef is completely cooked through.
- Add in diced tomatoes, tomato puree, and tomato paste, beef broth, and Italian seasoning. Stir and let soup come to a boil.
- Add in bow tie pasta and cook for about 10 minutes or until pasta is cooked through. *Feel free to add more broth if the soup seems too thick.
- In the meantime, in a small bowl mix together ricotta, 2 tablespoons of parmesan cheese, and ½ cup of shredded mozzarella cheese.
- Serve soup and top with a generous spoonful of ricotta mixture and a sprinkle of both mozzarella and parmesan cheese. Garnish with fresh basil or parsley and enjoy!
