Created on November 5th, 2025 at 12:48 pm
A comforting twist on a classic Italian favorite
Lasagna Soup combines the beloved layers of traditional lasagna into a delightful bowl of warmth. This recipe captures the essence of the Italian classic but offers a quick and easy way to enjoy its rich flavors. With every spoonful, you will savor tender pasta, hearty meat, and the creamy goodness of melted cheese. The inviting aroma of simmering herbs and tomatoes fills the kitchen, making it a perfect dish for cozy evenings. This soup offers the best of both worlds—a satisfying meal that is simpler to prepare.
Why You’ll Love This Recipe
This Lasagna Soup is more than just a dish; it’s a comforting embrace on a chilly day. The combination of savory ground beef, tender noodles, and a vibrant marinara sauce provides depth and warmth to each serving. Melted mozzarella creates a creamy finish, making it feel indulgent without the fuss of layering. The beauty of this recipe lies in its simplicity—everything comes together in one pot. It’s also versatile; feel free to add vegetables or adjust the spices. Leftovers only improve overnight as the flavors meld, making it a great option for meal prep or easy weeknight dinners.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients List
- 1 lb (≈450 g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 24 oz (≈680 g) marinara sauce
- 8 oz (≈225 g) uncooked lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Kitchen Tools
This recipe keeps things straightforward and manageable. You’ll rely on some basic tools you likely already own, ensuring that cooking is both simple and enjoyable.
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups
- Cooking spoon
- Ladle
Step-by-Step Instructions
- In a large pot over medium heat, add the ground beef. Use a wooden spoon to break it into small pieces as it cooks. Stir occasionally until it’s brown and no longer pink, about 5–7 minutes.
- Add the diced onion and minced garlic to the pot. Cook for another 3–4 minutes, until the onions are soft and translucent, and the garlic is fragrant.
- Pour in the beef broth and marinara sauce, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the broken lasagna noodles, Italian seasoning, salt, and pepper. Cover and simmer for 10–12 minutes, or until the noodles are tender but slightly al dente.
- Incorporate the fresh spinach into the soup. Stir until it’s wilted and bright green, about 2 minutes.
- Remove the pot from heat. Gently stir in the ricotta cheese and half of the mozzarella, allowing it to melt slightly into the soup.
- Serve immediately, garnishing each bowl with the remaining mozzarella and a sprinkle of Parmesan cheese. Add fresh herbs if desired.
Pro Tips
- Brown the beef ahead of time to save prep time on a busy day.
- For extra flavor, add a splash of red wine while sautéing the onions and garlic.
- If you prefer a vegetarian version, substitute the beef with mushrooms or lentils.
- This soup freezes well, so make a double batch and save some for later.
- Reheat gently on the stove, adding a splash of broth if needed to bring it back to life.
Italian Comfort, Made Simple
Lasagna Soup simplifies the comfort of a traditional Italian meal. With its layers of flavor and heartiness, it provides a warm, filling option for any day of the week. This recipe not only saves time but also delivers satisfaction in each bowl. Whether enjoyed solo or shared with family, it showcases the essence of home-cooked goodness. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 410 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 920 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Lasagna Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring Cups
- Cooking spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb ground beef ≈450 g
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 24 oz marinara sauce ≈680 g
- 8 oz uncooked lasagna noodles, broken into pieces ≈225 g
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 cups fresh spinach or 1 cup frozen
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Instructions
Cooking
- In a large pot over medium heat, add the ground beef. Use a wooden spoon to break it into small pieces as it cooks. Stir occasionally until it’s brown and no longer pink, about 5–7 minutes.
- Add the diced onion and minced garlic to the pot. Cook for another 3–4 minutes, until the onions are soft and translucent, and the garlic is fragrant.
- Pour in the beef broth and marinara sauce, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the broken lasagna noodles, Italian seasoning, salt, and pepper. Cover and simmer for 10–12 minutes, or until the noodles are tender but slightly al dente.
- Incorporate the fresh spinach into the soup. Stir until it’s wilted and bright green, about 2 minutes.
- Remove the pot from heat. Gently stir in the ricotta cheese and half of the mozzarella, allowing it to melt slightly into the soup.
- Serve immediately, garnishing each bowl with the remaining mozzarella and a sprinkle of Parmesan cheese. Add fresh herbs if desired.
Notes
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