One-Pan Lasagna Soup That Converts Even the Biggest Soup Skeptics
If you have a soup skeptic in your household, this recipe is about to change everything. Lasagna soup takes all the rich, comforting flavors of a classic baked lasagna and transforms them into a hearty, slurpable bowl of pure satisfaction. It comes together in a single pan, requires minimal effort, and delivers maximum flavor — the kind of meal that has everyone scraping the bottom of their bowl and asking for seconds.
This is one of those rare recipes that genuinely pleases the whole table, picky eaters included. The savory tomato broth, tender lasagna noodles, and seasoned ground beef make every spoonful feel like a warm hug. Best of all, you only need about 30 to 35 minutes from start to finish.
Ingredients
- 1 pound ground beef (or ground Italian sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 to 10 lasagna noodles, broken into rough pieces
- 1/2 cup ricotta cheese (for serving)
- 1/2 cup shredded mozzarella cheese (for serving)
- Fresh parsley or basil for garnish
Method
- Heat a large, deep skillet or wide pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat if needed.
- Add the diced onion to the pan with the beef and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly to deepen the flavor.
- Pour in the diced tomatoes, tomato sauce, beef broth, and water. Stir everything together well.
- Add the Italian seasoning, dried basil, oregano, garlic powder, onion powder, red pepper flakes if using, and season generously with salt and black pepper.
- Bring the soup to a gentle boil, then add the broken lasagna noodle pieces directly into the pan. Stir to submerge them in the broth.
- Reduce the heat to medium and cook uncovered, stirring occasionally, for about 12 to 15 minutes or until the noodles are tender and have absorbed some of the broth.
- Taste and adjust seasoning as needed. Ladle the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of shredded mozzarella, and fresh herbs.
Tips for the Best Lasagna Soup
Break the lasagna noodles into irregular pieces about 2 to 3 inches in size so you still get that satisfying noodle texture in every bite. If you plan to store leftovers, cook the noodles separately and add them to individual portions, as they will continue to absorb broth and become mushy overnight. You can also swap the ricotta for a spoonful of cream cheese for an even richer finish. Ground Italian sausage works beautifully in place of or mixed with the ground beef if you want extra depth of flavor.
Make It Your Own
This recipe is wonderfully flexible. Add a handful of baby spinach at the end of cooking for extra nutrition, or toss in some sliced mushrooms along with the onions. For a lighter version, use ground turkey and chicken broth. You can also make this in a slow cooker by combining all ingredients except the noodles and cooking on low for 6 to 7 hours, then adding the broken noodles during the last 30 minutes on high heat.
