I recently whipped up an Easy Lasagna Soup that brought together lean ground beef, diced onion, garlic, tomatoes, and fragrant basil and oregano, all simmered with lasagna noodles and a triple cheese medley. Every spoonful bursts with rich flavor, perfectly balancing simplicity and extremely hearty comfort in each satisfying bite.

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I’m excited to share my new take on Easy Lasagna Soup. I’ve always loved the taste of homemade lasagna but hated spending hours in the kitchen.

With this recipe, you get all that rich flavor in a soup that’s unbelievably quick to make. I start by browning 1 lb lean ground beef with a diced medium onion and 3 cloves of minced garlic for that irresistible savory base.

Then I add in diced tomatoes, tomato paste, beef broth, and water, followed by a pinch of dried basil, oregano, salt and pepper. When the soup simmers, I toss in some broken lasagna noodles until they’re perfectly tender.

Finally, stirring in a blend of ricotta, shredded mozzarella, and a little Parmesan creates a satisfying depth. This Quick Lasagna Soup packs the heartiness of a robust family dinner, yet it’s unbelievably easy.

It’s a crazy easy way to enjoy a classic homemade meal any day of the week.

Why I Like this Recipe

1. I love how this recipe brings all of my favorite flavors together, like the hearty beef and the tangy tomato mix, giving me a taste that reminds me of my family dinner nights.
2. I appreciate the simplicity of making it, since I don’t have to fuss over too many steps or complicated ingredients – it’s a totally stress free meal that still feels gourmet.
3. I really enjoy the fun twist of breaking lasagna noodles into a soup, which adds a unique texture and makes every spoonful a little surprise.
4. I like how the cheese melts perfectly into the soup, making it all creamy and layered with flavor, just like a homemade lasagna without the hassle.

Ingredients

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Lean Ground Beef: It’s full of protein and gives a hearty, savory kick.
Onion: Adds natural sweetness and fiber; its the perfect base for our soup.
Garlic: Brings a punchy aroma and flavor and some health benefits too.
Diced Tomatoes: Tangy and vibrant; these are packed with vitamins and antioxidants.
Lasagna Noodles: They add comforting carbohydrates and a fun, textured twist.
Cheeses: Ricotta, mozzarella, Parmesan all add creaminess, saltiness and protein goodness.

Ingredient Quantities

1 lb lean ground beef (you can use sausage if thats your preference)

1 medium onion, diced

3 cloves garlic, minced

2 (14.5 oz) cans diced tomatoes

1 (6 oz) can tomato paste

6 cups beef broth

2 cups water

1 tsp dried basil

1 tsp dried oregano

Salt and pepper, to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

How to Make this

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1. In a large pot, cook the lean ground beef over medium-high heat until it’s browned; drain any extra fat if needed.

2. Add the diced onion and minced garlic to the pot and cook until the onion is soft, about 3-4 minutes.

3. Stir in both cans of diced tomatoes and the tomato paste until everything is well mixed.

4. Pour in the beef broth and water then add the dried basil, dried oregano, salt, and pepper; stir it good.

5. Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors can really come together.

6. Break the lasagna noodles into pieces, then add them to the soup and cook for another 8-10 minutes until they’re tender.

7. Taste the soup and adjust seasoning if needed before adding any cheeses.

8. Turn off the heat and gently stir in the ricotta cheese so it mixes through without breaking down too much.

9. Ladle the soup into bowls and sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.

10. Serve the soup hot and enjoy this easy lasagna soup that has all the flavor of homemade lasagna with much less work!

Equipment Needed

1. A large heavy-bottomed pot
2. A chef’s knife and a cutting board
3. A wooden spoon for stirring
4. Measuring cups and spoons
5. A colander for draining extra fat (optional)
6. A cheese grater for the Parmesan if not pregrated
7. A ladle for serving into soup bowls
8. Soup bowls for eating

FAQ

Can I use sausage instead of ground beef?

Yes, you can totally use sausage if you prefer a different flavor profile. Just remember that sausage can be a bit fattier so adjust the seasonings if needed.

Do I really need to break the lasagna noodles?

Yep, break the noodles into pieces before adding it to the soup. This makes it easier to eat and helps them cook faster in the broth.

What if my soup turns out too thick?

If your soup gets too thick, just add a bit more water or broth until it reaches the consistency you like.

How can I store the leftovers?

You can store leftovers in an airtight container in the fridge for around 3 days or freeze it for up to 3 months. Just reheat gently on the stove.

Can I make a vegetarian version of this recipe?

Sure thing, simply swap the beef broth with vegetable broth and omit the meat. You might want to add some extra veggies to keep that hearty feel.

Easy Lasagna Soup Recipe Substitutions and Variations

If you dont have ground beef, you can use ground turkey or even sausage which gives it a totally different flavor.
You can swap out the beef broth with chicken broth if you want something a bit lighter, though it changes the taste a little.
If you’re out of tomato paste, try using extra diced tomatoes or a small amount of tomato sauce, just be careful with the liquid.
Instead of lasagna noodles, you might use any sort of broken pasta like penne or elbow macaroni, whatever you have on hand works fine.
For ricotta cheese, cottage cheese is a pretty close substitute, it has a similar creamy texture but a bit tangier.

Pro Tips

1. Make sure you brow the beef real well before adding the onions and garlic. That extra caramelized flavor really adds to the depth of the soup, so don’t rush that bit even if it takes a little extra time.
2. Keep an eye on the noodles—they can go from perfectly tender to mushy pretty fast. If you wanna keep them firm, try adding them a little later or for just a few minutes less than the recipe suggests.
3. Experiment with extra veggies if you’re feelin’ adventurous. A couple of diced bell peppers or even a few handfuls of spinach tossed in right at the end can bring in a nice fresh twist.
4. When stirrin in the ricotta cheese, do it gently so the texture stays creamy and you don’t end up with clumps all over. A careful fold-in makes the finishing touch look way better.