If you love classic lasagna but want something easier, cozier, and perfect for weeknights, this lasagna soup recipe is for you. In this post, I’m sharing my tested, one-pot lasagna soup made with lean ground beef, tender pasta, rich tomato broth, and a swirl of ricotta and melted cheese! It’s everything you love about lasagna, without the layering. I’ll walk you through exactly how to make it, why each step matters, and how to customize it so it’s perfect every single time.
Table of Contents
- Why This Recipe Works
- A Little Story Behind This Lasagna Soup
- Why I Love This Lasagna Soup Recipe
- Ingredient Breakdown (With Pro Tips)
- Substitutions & Variations
- How to Make Lasagna Soup (Directions)
- Storage & Make-Ahead Tips
- Final Thoughts
This version stands out because it’s intentionally balanced: deeply flavorful but not heavy, hearty yet fresh thanks to kale, and finished with cheese stirred directly into the soup for a creamy, luxurious texture. No scooping, no clumps, just comfort in a bowl.
Why This Recipe Works
I’ve been developing recipes for years, both for food brands and for home cooks who want dependable, elevated meals without fuss. Lasagna soup is one of those recipes that looks simple—but it can go wrong fast if the ratios are off or the timing isn’t right. I tested this version multiple times to get the broth-to-pasta balance just right, ensure the noodles stay tender (not mushy), and make sure the cheese melts smoothly into the soup instead of clumping.
I also cook for real life: busy weekdays, hungry families, and big pots meant for leftovers. This is the easy lasagna soup I make when I want comfort food that feels special but doesn’t take all night.
A Little Story Behind This Lasagna Soup
The first time I made lasagna soup, it was a cold evening when I wanted lasagna, but absolutely did not want to commit to layering noodles. One pot, a wooden spoon, and something bubbling away on the stove felt right. Over time, I refined this recipe to keep all the Italian comfort while making it lighter, more flexible, and easier to love on repeat.
Now it’s one of my most-requested meals when friends come over, especially when I want something cozy, impressive, and unfussy.
Why I Love This Lasagna Soup Recipe
- It’s a one-pot soup recipe, meaning fewer dishes and maximum flavor
- It uses lean ground beef for richness without heaviness
- The pasta cooks directly in the broth, absorbing flavor as it softens
- Ricotta, mozzarella, and parmesan melt right into the soup
- Kale adds freshness and balance to the rich tomato sauce
This is comfort food that still feels thoughtful.
Ingredient Breakdown (With Pro Tips)
- Olive oil – Just enough to start building flavor
- Lean ground beef – Keeps the soup hearty without being greasy
- Onion + garlic – The flavor foundation of any great soup
- Dried basil, parsley & oregano – Bloomed briefly to wake up their oils
- Tomato paste – Adds depth and richness to the tomato sauce
- Crushed tomatoes – The base of the broth
- Beef broth – Adds body and savory depth (chicken broth works in a pinch)
- Lasagna noodles – Broken into bite-size pieces for that classic lasagna feel
- Ricotta cheese – Creamy, mild, and luxurious when stirred in
- Mozzarella + parmesan – For that unmistakable lasagna finish
- Kale – Adds color, texture, and balance
Substitutions & Variations
- Italian sausage lasagna soup: Swap half (or all) the ground beef for Italian sausage
- Vegetarian lasagna soup: Use mushrooms and lentils instead of beef
- Slow cooker version: Brown the beef first, then add everything except pasta and cheese; cook on low 6–7 hours
- Extra creamy: Add a splash of heavy cream with the cheeses
- Spicy: Add red pepper flakes or spicy sausage
How to Make Lasagna Soup (Directions)
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
- Add diced onion and cook for about 5 minutes until softened.
- Stir in garlic and cook for 2 minutes until fragrant.
- Add dried herbs and tomato paste; cook for 1 minute to bloom flavors.
- Stir in crushed tomatoes and beef broth.
- Bring to a gentle simmer, then add broken lasagna noodles.
- Cook for 14 minutes, or until pasta is al dente (check package timing).
- Stir in kale and cook 1–2 minutes until wilted.
- Remove from heat and gently stir in ricotta, mozzarella, and parmesan.
- Serve warm with extra cheese if desired.
Recipe Tips
Don’t overcook the pasta—it will continue to soften as it sits
Stir occasionally so noodles don’t stick together
Add cheese off the heat to prevent graininess
If the soup thickens too much, loosen with extra broth
Storage & Make-Ahead Tips
- Store leftovers in an airtight container for up to 4 days
- Add extra broth when reheating
- For make-ahead, cook everything except the pasta and add noodles fresh
FAQ
Final Thoughts
This lasagna soup recipe is everything I want from comfort food: rich, cozy, simple, and endlessly adaptable. It brings all the joy of classic lasagna into a single pot, making it perfect for busy nights, casual entertaining, or when you just need something warm and familiar.
Once you make it, I promise—it’ll earn a permanent spot in your recipe rotation.
Lasagna Soup Recipe
This comforting lasagna soup recipe delivers classic lasagna flavor without the layering—rich tomato broth, beef, noodles, and cheesy goodness.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 5 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried oregano
- Salt and pepper, to taste
- 3 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 8–10 lasagna sheets, broken into bite-sized pieces
- ½ cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 2 cups kale, torn into bite-sized pieces
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Add diced onion and cook for about 5 minutes, until softened. Stir in garlic and cook for 2 minutes more.
- Add dried basil, parsley, oregano, salt, pepper, and tomato paste. Cook for 1 minute to bloom the flavors.
- Pour in crushed tomatoes and beef broth. Stir to combine and bring to a gentle simmer.
- Add broken lasagna noodles and cook until al dente, about 12–14 minutes (follow package timing).
- Stir in kale and cook for 1–2 minutes, just until wilted.
- Remove from heat and gently stir in ricotta, mozzarella, and parmesan until creamy and melted.
- Taste and adjust seasoning if needed. Serve warm.
Notes
Serving Suggestions
- Top with extra parmesan or fresh basil
- Serve with crusty bread or garlic toast
- Finish with a drizzle of olive oil or chili flakes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
