This easy Lasagna Soup delivers all the comforting flavors of traditional lasagna without the layering or extra dishes. Ground beef, garlic, marinara, broken lasagna noodles, fresh basil, and a trio of cheeses combine in one pot for a hearty, satisfying meal. It’s simple to prepare and quick to clean up—perfect for busy weeknights or when you want classic lasagna taste with less effort.

What Is Lasagna Soup?

Lasagna Soup is a deconstructed lasagna transformed into a rich, comforting soup. It captures the flavors of baked lasagna—meaty tomato sauce, tender pasta, and creamy cheeses—served in a warm, spoonable bowl.

This version is made in one pot on the stovetop, delivering cheesy goodness, tender broken lasagna noodles, and a robust meat sauce with minimal fuss.

If you love traditional lasagna, this soup offers the same cozy flavors in a faster, easier format.

Ingredients

• 1 pound lean ground beef
• 1 yellow onion, diced
• 4–5 garlic cloves, minced
• 24 oz. jar marinara sauce (your favorite)
• 4–6 cups chicken broth, divided
• 14 oz. can crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 whole bay leaf
• 10 uncooked lasagna noodles, broken into 1–2 inch pieces
• Shredded mozzarella cheese
• Freshly grated Parmesan cheese
• Ricotta cheese
• Fresh basil

A printable recipe card is available below in the recipe section.

How to Make Lasagna Soup on the Stove

1. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned. Add the garlic and sauté for about 30 seconds. Drain any excess fat.
2. Stir in the marinara sauce, 4 cups of chicken broth, crushed tomatoes, tomato paste, sugar, Italian seasoning, and the bay leaf. Add the broken lasagna noodles.
3. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the noodles are tender, about 20 minutes.
4. Remove and discard the bay leaf. Add up to 2 more cups of chicken broth to reach your preferred soup consistency.
5. Ladle into bowls and garnish each serving with a scoop of ricotta, a generous sprinkle of shredded mozzarella, freshly grated Parmesan, and torn basil leaves.

Serve hot with extra cheese and basil on the side. This recipe yields about 6 servings.

Tips and Variations

• Swap ground beef for ground turkey or Italian sausage for different flavor profiles.
• For a vegetarian version, omit the meat and use extra mushrooms or a plant-based crumble.
• If you prefer shorter cook time, use broken lasagna-style pasta or cooked noodles added at the end.
• Adjust broth amount to make a thicker, stew-like dish or a thinner, soupier bowl.
• Add a pinch of red pepper flakes for a touch of heat.

Leftovers store well in the refrigerator for 3–4 days. Reheat gently on the stove and add a splash of broth if the soup thickens.

Yield: 6 servings

Lasagna Soup

This easy Lasagna Soup tastes like classic lasagna without the fuss. One-pot comfort food ready in about 40 minutes.

Prep Time
15 minutes

Cook Time
20 minutes

Additional Time
5 minutes

Total Time
40 minutes

Ingredients

• 1 pound lean ground beef
• 1 yellow onion, diced
• 4–5 garlic cloves, minced
• 24 oz. marinara sauce
• 4–6 cups chicken broth, divided
• 14 oz. crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 10 lasagna noodles, broken into 1–2 inch pieces
• Shredded mozzarella
• Grated Parmesan
• Ricotta
• Fresh basil

Instructions

1. In a large Dutch oven or soup pot over medium-high heat, brown the ground beef with the diced onion, stirring occasionally. Add garlic and sauté briefly. Drain excess fat.
2. Add marinara, 4 cups chicken broth, crushed tomatoes, tomato paste, sugar, Italian seasoning, bay leaf, and broken lasagna noodles.
3. Bring to a boil, then reduce heat and simmer, stirring occasionally, until noodles are tender, about 20 minutes.
4. Remove the bay leaf and stir in up to 2 more cups of chicken broth to reach your desired consistency.
5. Serve topped with ricotta, shredded mozzarella, grated Parmesan, and torn basil leaves.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 568
Total Fat: 19g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 106mg
Sodium: 4952mg
Carbohydrates: 56g
Fiber: 6g
Sugar: 17g
Protein: 43g