Skip to Recipe

• What Is One-Pot Beefy Lasagna Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• One-Pot Beefy Lasagna Soup Recipe

If you love lasagna but hate the fuss of layering noodles and dishes piling up in the sink, this One-Pot Beefy Lasagna Soup is about to become your new weeknight hero. It’s rich, cheesy, packed with savory ground beef, and comes together in one pot for an easy cleanup that busy families will appreciate.

What Is One-Pot Beefy Lasagna Soup?

One-Pot Beefy Lasagna Soup takes everything you love about traditional lasagna — hearty ground beef, tangy tomato sauce, tender noodles, and gooey melted cheese — and transforms it into a comforting, spoonable soup. Instead of carefully layering noodles and baking for an hour, you simmer everything together in a single pot, then finish each bowl with a broiled dollop of ricotta, parmesan, and mozzarella.

This dish became a popular weeknight swap for classic lasagna because it delivers the same cozy, cheesy flavor with a fraction of the effort and dishes. It’s a great option for busy families who want a filling, crowd-pleasing dinner without spending their whole evening in the kitchen.

Tips for Cooking and Prepping

#1: Brown the beef well before adding liquid

Letting the ground beef get a deep golden-brown sear (rather than just cooking through) adds a ton of flavor to the broth, so don’t rush this step.

#2: Break the noodles unevenly for texture

Breaking the lasagna noodles into random, bite-sized pieces rather than uniform squares gives the soup a more authentic, rustic lasagna texture in every spoonful.

#3: Buy ground beef on sale and freeze extra

Ground beef is often discounted in family packs at the grocery store — buy in bulk when it’s on sale and freeze portions in 1-pound bags so you always have the base for this soup ready to go.

#4: Watch the noodles closely near the end

Lasagna noodles broken into pieces cook faster than expected in hot broth, so start checking for doneness a few minutes before the 20-minute mark to avoid mushy noodles.

#5: Use a splash of pasta water logic with broth

If the soup thickens too much as the noodles absorb liquid (especially in leftovers), simply stir in a little extra chicken broth to loosen it back up to your desired consistency.

#6: Prep your cheese topping while the soup simmers

Mixing the ricotta and parmesan and slicing the mozzarella while the soup simmers means dinner is ready the moment the noodles are tender, with no extra downtime.

Recipe Variations and Substitutes

This soup is easy to customize based on what’s in your pantry or fridge. Swap ground beef for ground turkey or Italian sausage for a different flavor profile, use red wine instead of white, or skip the wine entirely and add a splash of extra broth with a squeeze of lemon juice. You can also use broken spaghetti, penne, or any pasta you have on hand instead of lasagna noodles if that’s what’s available.

Serving Suggestions

Serve this soup with warm garlic bread or a crusty baguette for dipping, and a simple side salad with vinaigrette to balance the richness. It’s hearty enough to be a complete meal on its own, making it perfect for busy school nights.

Storing, Make-Ahead, and Freezing Tips

Store leftover soup (without the cheese topping) in an airtight container in the fridge for up to 4 days, reheating gently on the stovetop with a splash of broth. For freezing, the noodles can get soft when thawed, so consider slightly undercooking them if you plan to freeze portions, and always add the ricotta and mozzarella topping fresh right before serving.

FAQs

Can I make this soup ahead of time?

Yes, you can make the soup base a day ahead and store it in the fridge, then reheat and add the fresh cheese topping right before serving for the best texture.

Can I freeze lasagna soup?

You can freeze it, but the pasta noodles may soften further once thawed, so it’s best to slightly undercook the noodles before freezing and add fresh cheese toppings after reheating.

What can I use instead of lasagna noodles?

Broken pieces of any sturdy pasta like penne, rotini, or spaghetti will work well if you don’t have lasagna noodles on hand.

Is there a substitute for the white wine in this recipe?

Yes, you can omit the wine and replace it with an extra 1/2 cup of chicken broth plus a small squeeze of lemon juice for acidity.

Can I use ground turkey instead of ground beef?

Absolutely — ground turkey or even Italian sausage works well in place of ground beef if you want to switch up the flavor.

One-Pot Beefy Lasagna Soup Recipe

Prep time: 15 min | Cook time: 35 min | Total time: 50 min | Servings: 6

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 5 cups (40 oz) chicken broth
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup (4 oz) dry white wine
• 2 tbsp tomato paste
• 1/4 cup chopped fresh Italian parsley
• 1 tbsp chopped fresh basil
• 3/4 tsp dried oregano
• 10 dry lasagna noodles, broken into pieces
• salt and pepper, to taste

For Topping

• 8 oz whole milk ricotta cheese
• 1/2 cup finely shredded parmesan cheese
• 8 oz mozzarella cheese, sliced
• extra chopped fresh parsley, for serving

Instructions

1. Heat the olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the diced onion and crumble in the ground beef, stirring occasionally. Cook for 7-10 minutes, or until the meat is browned. Season with salt and pepper, then mix in the minced garlic.
2. Add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, wine, parsley, basil, and oregano. Bring the mixture to a boil. Stir in the broken lasagna noodles, reduce the heat to a simmer, cover with a lid, and cook for about 20 minutes, or until the noodles are cooked to your liking.
3. While the soup simmers, combine the ricotta and parmesan cheese in a small bowl, and slice the mozzarella.
4. Spoon portions of the hot soup into oven-safe bowls. Top each with a dollop of the ricotta mixture and a slice of mozzarella. Broil for about 3 minutes, or until the cheese is browned to your liking. Serve hot, topped with extra parsley and basil.

For a budget swap, use plain canned diced and crushed tomatoes instead of petite diced, and substitute dried parsley and basil for fresh if that’s what you have on hand — just use about a third of the amount.