Lasagna Soup with Ground Beef: Easy One-Pot Comfort Food Recipe

Name: Lasagna Soup with Ground Beef: Easy One-Pot Comfort Food Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef (85/15 recommended); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 green bell pepper, diced; 2 teaspoons Italian seasoning; 1 teaspoon dried parsley; 1/2 teaspoon crushed red pepper flakes (optional); 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 4 cups low-sodium beef broth; 1 tablespoon tomato paste; 1 tablespoon balsamic vinegar; Salt and black pepper, to taste; 8 oz lasagna noodles, broken into pieces (or rotini/penne); 1 cup ricotta cheese (or cottage cheese); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil leaves, chopped (optional garnish); Extra grated Parmesan (optional garnish); Crusty bread for serving (optional)

Posted on August 29, 2025

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Let’s be honest—there’s just something about the aroma of simmering tomato sauce and bubbling cheese that makes everything feel right in the world. The first time I made lasagna soup with ground beef, I was actually craving classic lasagna but didn’t have the patience for all those layers (who does on a Wednesday night?). So, I tossed everything into one big pot and, you know what? It turned out even better than expected! It’s got all the classic Italian flavor you dream about—rich tomato, hearty ground beef, melty cheese—but in a spoonable, cozy soup that warms you from the inside out.

This lasagna soup recipe is now my go-to for chilly evenings, family gatherings, or anytime I want that comforting lasagna vibe without the fuss. I’ve tested this recipe more times than I care to admit (maybe too many during rainy weeks!), and I love how forgiving and versatile it is. You don’t need fancy ingredients—just basics like ground beef, pasta, tomatoes, and cheese. Whether you’re a busy parent, a college student with a tiny kitchen, or someone who just wants to try something new, this lasagna soup with ground beef is going to be your new favorite.

So, if you’re searching for a one-pot comfort food that brings classic Italian flavor right to your table, keep reading. You’ll learn my best tips, personal hacks, and even a few fun twists I’ve tried. Grab your biggest soup pot (seriously, you’ll want leftovers), and let’s make some magic together—lasagna soup style!

Why You’ll Love This Lasagna Soup Recipe

Quick & Easy: Ready in under 45 minutes—no need for layering noodles or baking. Perfect for busy weeknights or when you’re craving comfort food in a hurry.
Simple Ingredients: Everything you need is likely already in your pantry or fridge. Nothing fancy, just real, everyday staples.
One-Pot Wonder: Minimal cleanup! You cook everything in one pot, which, let’s face it, is a lifesaver when you don’t want to spend your evening at the sink.
Classic Italian Flavor: All those lasagna vibes—savory ground beef, sweet tomatoes, gooey cheese, and Italian herbs—come together in every spoonful.
Family-Friendly: Kids love it, adults love it—if you’re feeding picky eaters, this lasagna soup with ground beef will win them over.
Customizable: Make it your own! Swap the pasta shape, add extra veggies, or tweak the cheese blend. I’ve tried everything from spiral noodles to gluten-free penne, and it always works.
Comfort in a Bowl: This is the kind of soup that makes you close your eyes with the first bite. It’s hearty, soul-soothing, and just downright delicious.

What sets this lasagna soup recipe apart? Honestly, it’s the combination of classic Italian flavor and weeknight simplicity. I blend the cottage cheese and mozzarella together for a creamy finish (a trick my Italian neighbor taught me), and I use a splash of balsamic vinegar at the end for depth. You don’t get that in most recipes! If you want comfort food that feels special but doesn’t require a culinary degree—or a pile of dirty dishes—this is it.

Whether it’s a cold winter night, a potluck, or just a craving for something cozy, this lasagna soup with ground beef always delivers. It’s the kind of meal you’ll want to make again and again (and trust me, I do!).

Ingredients Needed for Lasagna Soup with Ground Beef

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few are easy to swap if you need to!

For the Soup Base:
- 1 lb (450 g) ground beef (I usually go with 85/15 for just enough richness)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced (fresh is best, but jarred works in a pinch!)
- 1 green bell pepper, diced (adds a subtle sweetness)
- 2 teaspoons Italian seasoning (or mix dried basil, oregano, and thyme)
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 4 cups (950 ml) low-sodium beef broth (chicken broth works, too)
- 1 tablespoon tomato paste (for extra flavor depth)
- 1 tablespoon balsamic vinegar (trust me—it adds richness!)
- Salt and black pepper, to taste
Pasta & Cheese:
- 8 oz (225 g) lasagna noodles, broken into pieces (can use rotini or penne if needed)
- 1 cup (240 g) ricotta cheese (or cottage cheese for lighter texture)
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
Optional Garnishes:
- Fresh basil leaves, chopped
- Extra grated Parmesan
- Crusty bread for serving

Ingredient Tips: For the ground beef, I like using a leaner blend so the soup isn’t too greasy, but you can drain off excess fat if needed. If you’re out of ricotta, cottage cheese works beautifully (I actually prefer it for the creaminess!). Lasagna noodles give you that classic texture, but any short pasta will do in a pinch. I’ve even used gluten-free pasta for friends—just watch the cooking time, as it can get mushy fast.

Equipment Needed

Large Soup Pot or Dutch Oven: Something with at least 6-quart capacity. I use my trusty enameled Dutch oven because it heats evenly and cleans up easily.
Wooden Spoon or Spatula: For breaking up ground beef and stirring the soup. Silicone spatulas work well, too.
Chef’s Knife & Cutting Board: For prepping veggies and aromatics.
Ladle: For serving up big, satisfying bowls.
Measuring Cups & Spoons: Essential for accurate flavor (and so you don’t end up with a salt bomb!).
Colander: Optional, for draining pasta if you cook it separately (sometimes I do this to avoid mushy noodles).

If you don’t have a Dutch oven, a big stainless steel soup pot works fine. I’ve made this recipe in everything from a thrift-store stockpot to a fancy enameled one—just make sure it’s large enough for all those delicious ingredients. And if your pot is prone to sticking, give it a little oil before you start browning the beef. For budget-friendly options, look for pots with thick bottoms—they distribute heat more evenly and help prevent burning. (Learned that the hard way after a scorched tomato incident!)

Preparation Method: How to Make Lasagna Soup with Ground Beef

Brown the Ground Beef: Place your large soup pot over medium-high heat. Add 1 lb (450 g) ground beef and cook for about 5-7 minutes, breaking it up with a wooden spoon until browned and no pink remains. If there’s excess fat, drain it off (but leave a little for flavor!).
Sauté Aromatics: Add diced onion and green bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the veggies are softened and the onion is translucent. Toss in minced garlic and cook for another 1 minute until fragrant.
Add Seasonings: Sprinkle in Italian seasoning, parsley, and red pepper flakes (if using). Stir well to coat the beef and veggies. You’ll smell that classic Italian aroma—always makes me hungry!
Build the Soup Base: Pour in crushed tomatoes, tomato sauce, beef broth, and tomato paste. Stir to combine. Add salt and pepper to taste (I start with 1 teaspoon salt, 1/2 teaspoon pepper). Bring the soup to a gentle boil over medium-high heat.
Simmer: Reduce heat to medium-low. Let the soup simmer uncovered for about 15 minutes, stirring occasionally. This helps the flavors meld and gives the soup a nice body. If you notice the liquid reducing too quickly, cover the pot partially.
Add Pasta: Stir in broken lasagna noodles (or substitute pasta) and cook for 10-12 minutes, until just al dente. Stir often to prevent sticking. If your pasta absorbs too much liquid, add an extra cup of broth or water.
Finish with Cheese: Once the pasta is cooked, stir in balsamic vinegar for an extra layer of flavor. Ladle the soup into bowls, and top each serving with a dollop of ricotta or cottage cheese, a sprinkle of mozzarella, and grated Parmesan. The heat from the soup will melt the cheese—so dreamy!
Garnish & Serve: Top with fresh basil and extra Parmesan if desired. Serve hot, ideally with a slice of crusty bread for dunking.

Preparation Notes: If you make the soup ahead, cook the pasta separately and add it just before serving to keep it from getting mushy. For a thicker soup, let it simmer uncovered for a few extra minutes. If you find it’s too thick, just splash in more broth. And don’t forget the cheese—seriously, it’s the best part!

Cooking Tips & Techniques

Browning the Beef: Use medium-high heat and break up the meat as it cooks. Don’t rush—letting it get a little crispy adds awesome flavor.
Layering Flavors: Sautéing the onions and bell pepper before adding liquids helps bring out their sweetness. I learned that after accidentally tossing everything in at once one night—definitely not the same!
Pasta Timing: Add pasta only when you’re almost ready to eat. If it sits too long, it’ll soak up all the broth and get too soft. Trust me, I’ve ended up with lasagna stew more than once.
Cheese Topping: Add cheese right at serving. If you mix it into the pot, it can get stringy and stick to your ladle. Learned that from a messy soup disaster!
Adjusting Consistency: If your soup thickens too much, just add more broth or water. If it’s too thin, let it simmer uncovered for a few minutes.
Multitasking: Prep your cheese and bread toppings while the soup simmers. I like to toast bread and shred cheese during the last 10 minutes—makes serving super easy.

Personal tip: If you want extra depth, use half beef and half Italian sausage. The flavor is unreal. And don’t forget—a splash of balsamic vinegar at the end brings everything together in a way you wouldn’t expect.

Variations & Adaptations

Gluten-Free: Swap regular pasta for your favorite gluten-free noodles. Rice-shaped pasta works well and holds up in soup.
Vegetarian: Use plant-based ground meat or lentils in place of ground beef. Sub vegetable broth for beef broth.
Low-Carb: Replace the pasta with spiralized zucchini or cauliflower rice. It’s surprisingly filling and still cozy.
Spicy Twist: Add extra red pepper flakes or stir in a spoonful of Calabrian chili paste for a fiery kick.
Seasonal Veggies: Toss in chopped spinach, kale, or diced carrots during the simmer step. I love adding spinach for extra color and nutrition.
Dairy-Free: Use a vegan cheese blend or skip the cheese toppings. Cashew cream adds a nice richness, too.

One of my favorite personal tweaks? I sometimes swap the ground beef for turkey and add mushrooms for extra umami. The soup turns out lighter but still totally crave-worthy. This recipe is versatile, so don’t be afraid to make it your own!

Serving & Storage Suggestions

Lasagna soup with ground beef is best served hot, straight from the pot. I love ladling it into big bowls and topping each with generous cheese and fresh basil.

Serving: Pair with garlic bread, a simple green salad, or even roasted vegetables. A glass of red wine or sparkling water works beautifully, too.
Presentation: For Pinterest-worthy bowls, swirl the ricotta and mozzarella on top, sprinkle with basil, and add a side of crusty bread. Looks gorgeous and tastes even better!
Storage: Cool leftovers completely before transferring to airtight containers. Store in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze soup (without pasta) for up to 2 months. Thaw in the fridge and add cooked noodles when reheating.
Reheating: Warm leftovers in a saucepan over medium heat, adding a splash of broth if needed. You can microwave single servings—just stir halfway through to avoid hot spots.
Flavor Over Time: The soup gets richer and tastier after a day or two, as all those Italian flavors mingle. It’s even better the next day!

Nutritional Information & Benefits

Each serving of this lasagna soup with ground beef (about 1.5 cups) contains approximately:

Calories: 380
Protein: 25g
Fat: 15g
Carbohydrates: 35g
Fiber: 4g

Ground beef packs plenty of protein for staying power, while tomatoes bring in lycopene and vitamin C. If you add spinach or kale, you’ll get an extra bump of iron and fiber. This recipe can be made gluten-free or lower-carb with easy swaps. Allergens to note: contains dairy and wheat (unless modified). As someone who tries to sneak veggies into every meal, I love how easy it is to boost nutrition here—just toss in what you’ve got!

Conclusion

Lasagna soup with ground beef is the ultimate weeknight comfort food—easy, hearty, and full of classic Italian flavor. It’s forgiving, endlessly adaptable, and always a hit with family and friends. I love how it brings all those lasagna elements together in a bowl, minus the fuss (and honestly, minus the mess!).

If you haven’t tried lasagna soup yet, give this recipe a shot. Play with the ingredients, swap the cheese, or add extra veggies—you really can’t go wrong. It’s become a staple in my house, and I hope it finds a spot in yours, too.

Let me know in the comments if you make it, or if you have your own twist! Share with your soup-loving friends and save this for your next chilly night. Here’s to big bowls of comfort and easy, delicious dinners!

Frequently Asked Questions

Can I make lasagna soup with ground beef ahead of time?

Absolutely! Just cook the soup base, cool, and refrigerate. Add pasta and cheese when reheating for best texture.

What pasta works best if I don’t have lasagna noodles?

Any short pasta like rotini, penne, or bow-tie will do. Just adjust the cooking time so it’s al dente.

Can I freeze lasagna soup?

Yes—freeze the soup without pasta, then add cooked noodles when you reheat. This keeps the texture just right.

How do I make this recipe vegetarian?

Swap ground beef for lentils or plant-based crumbles, and use vegetable broth. The rest stays the same!

Is lasagna soup with ground beef gluten-free?

It can be! Just use gluten-free pasta, and double-check your broths and cheese for hidden gluten.

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