This easy lasagna soup recipe is perfect for a weeknight dinner, especially when you're craving lasagna but don't want the hassle of layering and baking. Ready in 30 minutes!
Why We Love This Recipe
Who doesn't love lasagna and who doesn't love a quick and easy dinner that also tastes amazing? We make this lasagna soup often, and have served it for guests with rave reviews, too. The recipe is easily doubled to serve a couple of families!
Ingredients
Most of these ingredients are always in our pantry, making this soup ideal for a meal in a pinch. Here's what you need. (Scroll to the recipe card for full measurements and instructions).
- Uncooked lasagna noodles
- Olive oil
- Ground beef
- Salt and pepper
- Marinara sauce
- Beef broth (or chicken broth)
- Shredded mozzarella, for serving
- Grated Parmesan, for serving
Use your favorite marinara sauce for full satisfaction. You can even substitute Italian sausage for the beef if you'd like!
How to Make Lasagna Soup
You probably never thought you could make lasagna on the stove. With this recipe, you get all the same flavors from your classic layered lasagna, but in a pot! There is no fuss to layering the noodles or deciding if you need to parboil or not. In fact, you may think this is one of the easiest dinner recipes ever!
To make lasagna soup, simply cook all the ingredients in one large pot. You cook the noodles in the broth and sauce. This all takes less than 30 minutes, and just one pot to dirty!
What to Serve with Lasagna Soup
You can pair this with the same sides as traditional lasagna, such as a side salad, breadsticks, asparagus, rolls, and so on.
Made This Recipe?
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Photos by Lindsay Evers Photography
Recipe Card
Easy Lasagna Soup
Equipment
- 1 6 quart pot
Ingredients
- 6 sheets uncooked lasagna noodles
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 oz jar marinara sauce
- 5 cups beef broth
- Shredded mozzarella for serving
- Grated parmesan for serving
Instructions
- Using your hands, break up lasagna noodles into bite sized pieces; set aside.
- In a 6 quart pot, heat olive oil over medium heat. Add the beef and cook into crumbles, seasoning with the salt and pepper.
- Remove beef from the pot with a slotted spoon and discard excess grease. In the same pot, pour in the marinara and broth. Bring to a boil over high heat. Add broken up noodles, reduce heat to medium and cook for 10 minutes, or until al dente.
- Add the beef back into the pot and heat through. Serve in individual bowls topped with cheeses
Notes
- Nutrition information is an estimate only, without cheese toppings.
- Chicken stock may be substituted for beef stock.
Susan Knapp says
This is a yummy winter day soup. So easy to make. Everyone loved it.