The easiest lasagna you’ll ever make! This Lasagna Soup is filled with all the flavors of lasagna – ground beef, sauce, pasta, and lots of cheese! Made in one pot and in under an hour. VIDEO BELOW!
My love for this Lasagna Soup is seriously out of control for many reasons, including:
- Cheese! Three kinds of CHEESE!
- It’s made in ONE POT, and it’s so easy!
- My love of carbs dictates my life. #truth
Guys, we’re getting everything we love about lasagna without all the work. And I’m assuming you’ll appreciate that since you’re a real person living a busy life. We can put a meal onto our table and into our bellies without spending hours in the kitchen. Let’s make Lasagna Soup!
How to Make Lasagna Soup
- Start by sautéing ground beef. Feel free to swap it for ground turkey (for a lighter version) or bump up the flavor with some Italian sausage.
- Add the vegetables: onions and garlic, finely chopped carrot, and finely chopped spinach. The veggies are going to cook down and disguise themselves in the soup. Sneaking in those veggies boosts the nutritional value and, truthfully, it makes me feel less guilty about eating a bowl of pasta and cheese.
- Add marinara sauce, beef broth and seasonings to the meat and vegetables.
- Add the pasta right to the pot of meat sauce. Let it boil until the pasta is tender.
- Scoop into bowls and top with mozzarella, parmesan and ricotta cheese.
Note: If you prefer this thicker, you can reduce the broth a bit and let the pasta cook a little longer. This will produce more of a skillet lasagna, rather than soup.
How to Make Healthy Lasagna Soup
If you’d like to make this soup healthier, here are a few changes you can make:
- Use lean or grass fed ground beef or ground turkey.
- Increase the vegetables. In addition to the vegetables already in the recipe, you can also add finely chopped zucchini, kale, yellow squash, and/or red bell pepper. Add up to 2 cups of additional vegetables at the same time you add the other vegetables in the recipe.
- Decrease the pasta (by half), and use a whole wheat or whole grain variety.
- Take it easy with the cheese – a little goes a long way.
Trust me when I say this is the most low maintenance lasagna you will EVER make. You will come back to this recipe again and again.
It’s a warm and comforting hug in a bowl.
Recipe
Lasagna Soup
Hearty and comforting soup filled with all the flavors of lasagna - ground beef, marinara sauce, pasta, and lots of cheese! Made in one pot and ready in under an hour.
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Servings: 8
Calories: 346kcal
Ingredients
- 1 pound lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic, minced
- 2 cups finely chopped fresh spinach
- 24 oz jar marinara sauce
- 3 - 4 cups beef broth, preferably low-sodium
- 1 cup tomato sauce
- 1 ½ teaspoons dried Italian seasoning
- 1 bay leaf
- 3 - 4 cups campanelle, gigli, radiatore pasta, or broken lasagna noodles
- shredded mozzarella, ricotta cheese, parmesan cheese and basil, for garnish
Instructions
- In a large saucepan, saute ground beef in olive oil until cooked through. Add onion, carrot, garlic, and spinach and saute for 5 minutes. Add another drizzle of olive oil if necessary.
- Add marinara sauce, beef broth, tomato sauce, Italian seasoning, and bay leaf. Simmer, partially covered, stirring occasionally for 20 minutes.
- Bring mixture to a boil, add pasta, and cook uncovered until pasta is tender, about 10 minutes. Stir frequently so that the pasta doesn't stick to the bottom of the pan. Add water as needed (I added 2 cups), as the pasta will absorb some of the liquid. Discard the bay leaf, add salt to taste (this will depend on how much salt was in your broth and marinara sauce).
- Top each bowl of soup with mozzarella, ricotta, and parmesan cheese. Garnish with basil, if desired. See note regarding the soup thickening.
Video
Notes
The pasta will continue to absorb liquid as it sits. If you are not eating it all immediately, you will need to add additional water or beef broth to make it "soupy" again.
Nutrition
Calories: 346kcal | Carbohydrates: 11g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1716mg | Potassium: 862mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3065IU | Vitamin C: 12.6mg | Calcium: 369mg | Iron: 3.7mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Katherine Chase says
I love lasagna but my husband won’t eat it. I love that I could make this to satisfy my craving and freeze the rest.
Chef Markus Mueller says
I’ve never heard of lasagna soup! Why not though..the flavors all.work together well! Wourl be a good soup on a cold day!
Michelle says
This is perfect comfort food! So cosy and great for when the weather is chilly and all you want is a warm bowl of something warm and satisfying.
Jagruti Dhanecha says
I have never tried lasagna soup, such a comforting and great for chilly nights, your recipe is so inspiring.
Saima says
‘A warm and comforting hug in a bowl!’ How I love that description! And I totally agree…I’m sure this one-pot delight tastes as good as it looks. This one’s a keeper!
Renee Gardner says
Yum!! This soup is just what I need on this cold, rainy night! It sounds amazing!
Karyl Henry says
I make a venison lasagna soup with the traditional lasagna noodles. I love that you use this short cut pasta instead! and nope, I’m not cutting back on that amount of pasta for anything…when you’re eating comfort food, you just go ahead and indulge!
Jessica (Swanky Recipes) says
The past few months the hubs and I have been on a soup kick. I’m getting into the routine of making a large batch and spreading it out for meals. It saves me so much time in the kitchen. I haven’t had lasagna soup this year yet and I bet that it won’t last long in our house.
Holly says
These soup looks so hearty and delicious! I love that it’s basically just like lasagna but so much easier and quicker to make!
Megan says
This looks incredibly delicious.