Easy Lasagna Soup is the perfect, cozy bowl of comfort when you need something warm and something easy. When you don’t feel like constructing a traditional lasagna, this is absolutely what you need. This recipe is filling and familiar and just what you need on a cold night!
Let’s get started!
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easy Lasagna Soup Ingredients
- Ground Beef
- Marinara
- Mushrooms
- Onion
- Lasagna Noodles
- Broth
- Ricotta
- Mozzerella
- Parmesan Cheese
- Fresh Parsley
- Italian Seasoning
- Salt and Pepper
Basic How-To of Lasagna Soup
The Meat and Veg
My favorite thing about making this soup is the simplicity. There is no need to layer things just so-so, no wrestling with the noodles, and no accidental baking dish/oven blow outs. This recipe is an easy one pot wonder at its finest.
To begin, in a large dutch oven begin to brown the ground meat. Throw in the onion and the mushrooms, cooking until they soften.
The Soup
After the meat is browned and the veggies softened, pour in your favorite jar of marinara. This time saving hack is what really makes this recipe super easy. The marinara is already seasoned with herbs and spices so you don’t have to!
Add the broth after this step and bring the mixture to boil. Break the noodles into approximately 2-inch pieces, add to the soup, and cook until al dente.
The Cheese
For the lovely, creamy cheese portion of this recipe that you mustn’t miss, simply mix the ricotta, parmesan, and mozzarella together. Add the Italian seasoning, fresh parsley, salt, and pepper and mix to combine.
Once the noodles are cooked, ladle the soup into a bowl and add a generous scoop of the cheese mixture to the top.
The cheesy dollop situation will melt and become lovely and creamy and just perfect.
If you can’t tell, I’m a fan.
Time needed: 50 minutes
For the best Easy Lasagna Soup, simply:
- Cook the beef, mushrooms, and onions.
In a large dutch oven, brown the meat, mushrooms, and onions.
- Add marinara and broth.
Once the meat is cooked through and the veggies are soft, add the jar of marinara and broth.
- Cook pasta.
Bring to a boil and add the noodles, cooking until al dente.
- Make cheese mixture.
In a separate bowl, mix the ricotta, mozzarella, parmesan, Italian seasoning, fresh parsley, salt, and pepper together until combined.
- Ladle and garnish.
When the noodles have finished cooking, ladle the soup into a bowl. Add a generous scoop of the cheese mixture to the top. Stir it in and let it melt just a bit.
- Enjoy!
Enjoy the taste of a traditional lasagna in one bowl.
recipe Frequently Asked Questions
Nope! Use whatever kind of pasta you love! I’ve used everything from elbow macaroni noodles to rigatoni.
If you substitute the regular lasagna noodles for certified gluten-free pasta, this recipe will be gluten-free.
Absolutely! You can simply leave out the regular lasagna noodles. The soup alone is amazing. However, zucchini or squash noodles would be my next best recommendation.
Using a vegetable peeler, make long, flat “noodles” out of zucchini or squash. Simply ladle the soup on top of the “noodles.” They don’t need to be cooked at all!
This recipe is a wonderful to freeze IF you leave out the noodles and the cheese mixture. Pasta does not freeze and reheat well at all. The cheese mixture runs the risk of separating if frozen and then reheated.
To freeze, make the soup part only. No noodle, no cheese mixture. I portion mine out into deli containers. When you’re ready, simply reheat the soup, cook the noodles, and then add the cheese mixture!
You do not have to add the mushrooms, but they give so much flavor to this soup.
I also add them for the health benefits. I pulse mine in a food processor so my kids don’t notice. This is a fantastic way to get more vitamins and minerals into your kids without them being suspicious!
Cottage Cheese is the age old substitution for ricotta. It would be a perfect swap for this recipe.
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Easy Lasagna Soup
Ingredients
- 1 lb ground beef
- 1 32 oz jar marinara
- 6 cups broth of choice I used chicken
- 8 oz mushrooms, minced I used baby portabella
- 1 med yellow onion, diced
- lasagna noodles, broken into 2-inch pieces
- 1 16 oz container full fat ricotta
- 1 cup part skim mozzarella, shredded
- 1 cup parmesan cheese, grated
- 1 tbsp Italian seasoning
- 1 tbsp fresh parsley, minced
- 1-2 tsp kosher salt
- 1/2 tsp fresh ground pepper
Instructions
- In a large dutch oven, brown ground beef, mushrooms, and onions.
- Once the meat is cooked through and the veggies are soft, add the jar of marinara and broth.
- Bring to a boil and add the noodles, cooking until al dente.
- In a separate bowl, mix the ricotta, mozzarella, parmesan, Italian seasoning, fresh parsley, salt, and pepper together until combined.
- When the noodles have finished cooking, ladle the soup into a bowl. Add a generous scoop of the cheese mixture to the top. Stir it in and let it melt just a bit.
- Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Easy Lasagna Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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