Lasagna Soup Recipe
Lasagna in a bowl — that’s the promise here. This recipe takes the comforting layers of lasagna and turns them into a fast, one-pot soup that still gives you the cheeses, the saucy bite, and tender noodle pieces. It’s straightforward, forgiving, and perfect for weeknights when you want something hearty without the assembly work.
I test recipes with a practical eye: what saves time, what builds flavor, and what can be prepped ahead. This soup ticks all the boxes. Brown the beef, simmer the broth with marinara and herbs, break in lasagna noodles, and finish with a simple ricotta-parmesan-mozzarella mixture. The result is a spoonable, family-friendly dinner that looks and tastes indulgent but doesn’t demand an evening in the kitchen.
Below I’ll walk you through shopping, the exact step-by-step method, smart swaps that stay true to the recipe, storage tips, and the small mistakes to avoid so your first pot turns out exactly as planned.
Your Shopping Guide
Stick to the list and you’ll make a full-flavored pot without drama. Buy the specific quantities called for if you want predictable results: the balance between meat, broth, noodles, and cheeses matters. Choose a good-quality marinara if you don’t want to make your own — it’s a time-saver that still provides a solid tomato base.
Pay attention to the cheeses. The ricotta gives creamy pockets, the mozzarella adds melty stretch, and the grated Parmesan brings salty, nutty depth. Buy the cheeses in the quantities listed so the final topping is balanced and easy to dollop.
Lasagna Soup: From Prep to Plate
Ingredients
- 1 pound ground beef — the savory backbone; browns quickly and flavors the broth.
- 1.5 teaspoons Stone House Seasoning — concentrated seasoning that layers savory notes into the soup.
- 1/2 medium onion, diced (optional) — adds sweetness and aromatics when softened; omit if you prefer.
- 1 recipe marinara sauce, homemade or 1 (24-ounce) store-bought marinara sauce — provides the tomato base and body for the broth.
- 2 teaspoons dried parsley — bright herbaceous tone that blends into the broth.
- 1/2 teaspoon dried oregano — classic Italian herb for savory depth.
- 1 teaspoon dried basil — adds that familiar basil note without needing fresh leaves.
- 8 cups chicken broth — thins and seasons the soup; use as the primary liquid.
- 10 whole lasagna noodles, broken into pieces — the noodle texture and shape are the defining element.
- 10 ounces ricotta cheese — mixed into dollops to give creamy richness to each bowl.
- 1 cup shredded mozzarella cheese — helps the ricotta mixture melt and tie together.
- 1 cup grated Parmesan cheese — salty, umami finish in the ricotta mixture and on top of the bowls.
Method to the Madness
This is the short cooking logic so you understand why each step matters: brown the meat and any onion to build a caramelized base, drain excess fat to keep the broth clear and not greasy, add tomato and herbs to simmer and marry flavors, cook broken lasagna noodles directly in the pot so they soak up the broth, then finish each bowl with the ricotta-cheese blend for the lasagna feel. Follow the steps and timings for consistent texture — especially for the noodles.
- Heat a 6-quart Dutch oven or large pot over medium-high heat. Add 1 pound ground beef and 1/2 medium onion, diced (if using). Cook, breaking the meat up with a spoon, until the beef is browned and the onion is translucent, about 3 minutes.
- Drain away any excess grease from the pot.
- Stir in 1.5 teaspoons Stone House Seasoning, 1 recipe marinara sauce (or 1 (24-ounce) store-bought marinara), 2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, and 8 cups chicken broth. Bring the mixture to a simmer.
- Break 10 whole lasagna noodles into about 2-inch pieces and add them to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10 minutes.
- While the noodles cook, combine 10 ounces ricotta cheese, 1 cup shredded mozzarella cheese, and 1 cup grated Parmesan cheese in a small bowl.
- Ladle the soup into bowls and top each serving with dollops of the cheese mixture.
Why It Deserves a Spot
This recipe earns a permanent slot because it captures the essence of lasagna without the time commitment. You get warm, saucy comfort in a fraction of the effort. The single-pot approach reduces cleanup and keeps textures consistent — the noodles are infused with broth and tomato, not layered and baked, which creates a different but equally satisfying experience.
It’s also versatile in presentation: serve it for a casual family dinner, ladle it into bowls for guests, or pack it for a hearty work lunch. The cheese finish gives you that lasagna mouthfeel on the first bite, making every spoonful feel indulgent.
Easy Ingredient Swaps
Keep swaps conservative and within the recipe’s framework so the balance remains steady.
- Marinara: use the included option — 1 recipe marinara sauce, homemade or 1 (24-ounce) store-bought marinara sauce — depending on how much hands-on you want.
- Cheese mix: adjust the ratio between 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese to taste, but keep 10 ounces ricotta cheese as the creamy base.
- Onion: 1/2 medium onion, diced is optional; include it if you want more aromatics or omit it for a cleaner, meat-forward broth.
- Herbs & seasoning: follow the 1.5 teaspoons Stone House Seasoning and the dried herbs (2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil). If you want it more herb-forward, slightly increase the dried parsley within reason.
Tools of the Trade
What you’ll need
- 6-quart Dutch oven or large pot — this is specified in the method and gives you room to simmer the noodles.
- Wooden spoon or sturdy spatula — for breaking up and browning the beef.
- Colander or paper towels — useful if you want to remove excess grease after browning.
- Measuring spoons and cups — for 1.5 teaspoons Stone House Seasoning, herb measures, and the 8 cups chicken broth.
- Small bowl — to combine 10 ounces ricotta cheese with 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese.
- Ladle and serving bowls — to portion out the soup and add cheese dollops at the end.
Don’t Do This
Small errors can change the final texture. Don’t skip draining excess grease after browning the beef; too much fat makes the broth slick and heavy. Don’t over-simmer the noodles beyond the roughly 10 minutes specified — they’ll turn mushy and lose the lasagna bite. And don’t skip the cheese mixture step: the ricotta, mozzarella, and Parmesan are what turn a bowl of tomato-beef noodle soup into lasagna in a bowl.
Fresh Takes Through the Year
This base is sturdy and seasonal adjustments are subtle but effective. In cooler months, serve larger cheese dollops and let the bowl rest so the cheeses melt into ribbons. In warmer months, keep the cheese mixture cooler and serve smaller dollops so the dish feels lighter yet still rich.
Because the recipe uses dried herbs and a premade marinara option, it’s easy to rely on pantry staples year-round without losing flavor. The balance between the 8 cups chicken broth and the marinara keeps the soup adaptable to different serving sizes and appetites.
Keep It Fresh: Storage Guide
Cool leftover soup to room temperature, then refrigerate in an airtight container for up to 3–4 days. The noodles will continue to absorb broth as it sits, so expect a slightly thicker texture after refrigeration.
To reheat, gently warm on the stovetop over medium-low, stirring occasionally and adding a splash of chicken broth or water if it’s become too thick. Reheat until just simmering and spoon on fresh dollops of the 10 ounces ricotta cheese mixed with 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese, or reserve the cheese topping for newly heated bowls.
Common Qs About Lasagna Soup
Q: Can I make this ahead for dinner? A: Yes. Make through the simmer step and cool. Refrigerate, then reheat and finish with the ricotta-cheese topping when serving. Expect the noodles to have absorbed more broth, so add a little extra chicken broth when reheating if needed.
Q: Can I freeze the soup? A: You can freeze the soup without the ricotta-cheese topping. Freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding a bit of chicken broth to loosen the consistency. Add fresh ricotta-cheese topping after reheating.
Q: How do I keep the soup from getting greasy? A: Follow step 2: drain away any excess grease after browning the 1 pound ground beef. That keeps the broth cleaner and lets the herbs and marinara shine.
Q: Can I skip the onion? A: Yes — 1/2 medium onion, diced is listed as optional in the ingredients and method. Omitting it will make the soup more meat-and-tomato focused; include it if you want a touch of sweetness and extra aromatics.
The Takeaway
This Lasagna Soup is reliable comfort with minimal fuss. Follow the exact ingredient amounts and ordered method for consistent results: brown the meat, drain the fat, build flavor with 1 recipe marinara sauce (or 1 (24-ounce) store-bought marinara), simmer with 8 cups chicken broth and the dried herbs, cook broken lasagna noodles directly in the pot, and finish each bowl with the ricotta, mozzarella, and Parmesan blend. Simple moves, big payoff.
It’s warm, family-friendly, and forgiving — everything I want in a weekday dinner. Make it once, and you’ll see why lasagna in a bowl becomes a regular request.
Lasagna Soup Recipe
Ingredients
Ingredients
- 1 poundground beef
- 1.5 teaspoonsStone House Seasoning
- 1/2 mediumonion diced (optional)
- 1 recipemarinara sauce homemade or 1 (24-ounce) store-bought marinara sauce
- 2 teaspoonsdried parsley
- 1/2 teaspoondried oregano
- 1 teaspoondried basil
- 8 cupschicken broth
- 10 wholelasagna noodles broken into pieces
- 10 ouncesricotta cheese
- 1 cupshredded mozzarella cheese
- 1 cupgrated parmesan cheese
Instructions
Instructions
- Heat a 6-quart Dutch oven or large pot over medium-high heat. Add 1 pound ground beef and 1/2 medium onion, diced (if using). Cook, breaking the meat up with a spoon, until the beef is browned and the onion is translucent, about 3 minutes.
- Drain away any excess grease from the pot.
- Stir in 1.5 teaspoons Stone House Seasoning, 1 recipe marinara sauce (or 1 (24-ounce) store-bought marinara), 2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, and 8 cups chicken broth. Bring the mixture to a simmer.
- Break 10 whole lasagna noodles into about 2-inch pieces and add them to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10 minutes.
- While the noodles cook, combine 10 ounces ricotta cheese, 1 cup shredded mozzarella cheese, and 1 cup grated Parmesan cheese in a small bowl.
- Ladle the soup into bowls and top each serving with dollops of the cheese mixture.
Equipment
- Dutch Oven
Notes
Spice it Up:Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
Creamier Broth:Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
Vegetarian/ Vegan:Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
Gluten-Free:Use gluten-free pasta.
Low-Carb:Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
Dairy-Free:Omit or use cashew ricotta or nutritional yeast for cheeses.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving.
