Lasagna Soup (The Best One-Pot Dinner That Even Soup Skeptics Love)
My water polo kids train hard. We are talking two-hour practices, early morning conditioning, and back-to-back game weekends. When they walk through the door at 7 pm, they are not looking for something light. They need real food with real protein and real carbs that actually refuels their bodies before they do it all again tomorrow.
This lasagna soup is exactly that. Forty-four grams of protein per bowl, complex carbs from pasta that restore glycogen after practice, and a broth so rich and flavorful that even my husband — who does not believe soup is a meal — had two bowls and called it delicious. One pot. Under an hour. The whole family cleaned it out.
My husband does not believe soup is a meal…🙄
He is very firm on this. Soup is a starter. Soup is something you eat before the real food arrives. Soup is not dinner for a family of six with four active athletes who need real fuel.
He took one bite of this lasagna soup and said it was not soup. It was delicious.
I am going to take that as the highest possible compliment and move on.
This lasagna soup has everything you love about a classic lasagna — deeply savory meat sauce, broken lasagna noodles that soak up every drop of broth, and a ricotta topping that melts into the hot soup and creates those creamy cheesy pockets that make lasagna so irresistible. But instead of spending two hours layering a baking dish you make it in one pot in under an hour.
The secret is Rao’s marinara. I know it is more expensive than other jarred sauces, but the flavor is in a completely different league. It tastes like you spent hours making a homemade marinara, and it carries this entire soup. Do not swap it out.
I also added fresh basil directly into the soup itself, not just as a garnish. It changes everything. That bright herbal note cuts through the richness of the beef and cheese and makes every bowl feel fresh and vibrant, even though it is the coziest, most comforting dinner you will make all fall.
My husband had two bowls. My kids scraped the pot. This is the one.
WHY YOU WILL LOVE THIS
- All the flavors of lasagna in one pot in under an hour
- ~44g protein per bowl — real fuel for real athletes
- Rao’s marinara makes the sauce taste like you cooked it for hours
- Fresh basil added directly into the soup for brightness and freshness
- Ground beef and onion cooked together for deeper flavor
- Broken lasagna noodles that soak up every drop of that incredible broth
- The ricotta topping melts into the soup and creates dreamy cheesy pockets
- Even soup skeptics will call this delicious
- Kids absolutely love it
- Perfect for busy weeknights and even better the next day
INGREDIENTS
For the soup:
- 1.5 lbs ground beef
- 1 small white onion, diced
- 6 cloves garlic, minced
- 1 jar Rao’s marinara sauce
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt (plus more to taste — season generously)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tsp sugar (to balance acidity)
- 2 tbsp olive oil
- 10 lasagna noodles, broken into rough pieces
- 1/4 cup fresh basil, chopped and stirred directly into the soup
For the ricotta topping:
- 1.5 cups whole milk ricotta
- 1 cup freshly grated Parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 2 tbsp fresh basil, chopped
To finish:
- 2 cups shredded mozzarella
- Extra fresh basil
- Extra Parmesan
- Crusty bread for dipping
A note on the Rao’s marinara: Use Rao’s. The flavor difference compared to other jarred sauces is significant. It tastes like homemade, and it carries this entire soup. This is not the place to use a cheaper substitute.
A note on salt: Season generously throughout cooking. Taste as you go and add more salt than you think you need. Under-seasoned lasagna soup is the only way to make it disappointing.
A note on the fresh basil: Add fresh basil directly into the soup, not just on top. Stir it in during the last 5 minutes of cooking. It adds a bright herbal freshness that cuts through the richness of the beef and cheese beautifully.
A note on cooking the onion and beef together: Sauté the diced onion for about 30 seconds, then add the ground beef directly with the onion and cook them together. The onion softens into the beef and adds more depth to the finished soup.
HOW TO MAKE LASAGNA SOUP
Step 1 — Cook the beef and onion together. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 30 seconds. Add ground beef directly with the onion and cook, breaking it up, until deeply browned. Leave some fat in the pot for flavor. Add minced garlic and cook 60 seconds. Add tomato paste and cook 2 minutes, stirring until it darkens slightly.
Step 2 — Build the soup. Add Rao’s marinara, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, garlic powder, smoked paprika, salt, pepper, red pepper flakes if using, and sugar. Stir everything together. Bring to a boil then reduce to a simmer. Taste and add more salt. Season generously.
Step 3 — Add the noodles. Break lasagna noodles into rough pieces and add directly to the simmering soup. Cook 10 to 12 minutes until noodles are al dente, stirring occasionally to prevent sticking.
Step 4 — Add fresh basil into the soup. In the last 5 minutes of cooking, stir fresh chopped basil directly into the soup. Not just for garnish. Into the soup.
Step 5 — Make the ricotta topping. Mix together ricotta, Parmesan, garlic powder, Italian seasoning, salt, and fresh basil until combined. Taste and adjust seasoning.
Step 6 — Serve: Ladle soup into bowls. Add a generous dollop of the ricotta mixture right in the center. Sprinkle shredded mozzarella over the top. It melts slightly from the heat. Finish with fresh basil and extra Parmesan. Serve with crusty bread for dipping.
TIPS FOR THE BEST LASAGNA SOUP
- Use Rao’s marinara. Non-negotiable for the best result.
- Season generously with salt throughout the entire cooking process. Taste as you go. Under-seasoning is the most common reason lasagna soup is disappointing.
- Sauté the onion 30 seconds before adding the beef, then cook them together. More depth of flavor than cooking separately.
- Add fresh basil directly into the soup, not just on top.
- Do not drain all the beef fat. A little left in the pot adds richness to the finished soup.
- Do not skip the ricotta topping. It is what makes this lasagna soup and not just tomato soup.
- Leftovers thicken as the noodles absorb more broth. Add a splash of beef broth when reheating and taste for seasoning.
VARIATIONS
- Italian sausage: Use Italian sausage instead of ground beef. Remove from casings and crumble. Adds incredible depth and richness.
- Lighter version: Use ground turkey. Same method, same seasonings. Still ~38g protein per bowl.
- Vegetarian: Skip the meat and add zucchini, mushrooms, or spinach. Use vegetable broth.
- Add spinach: Stir in fresh baby spinach with the fresh basil in the last 5 minutes. Adds iron — great for athletes.
HOW TO STORE
Refrigerator: Store in an airtight container for up to 4 days. Add a splash of beef broth when reheating and taste for seasoning.
Freezer: Freeze without the noodles for best results. Add fresh noodles when reheating. Up to 3 months.
Meal prep tip: Make a double batch on Sunday. Reheat individual portions throughout the week, adding a splash of broth each time. Easy post-practice dinner all week long.
FAQ
You can, but Rao’s gives you the best result. Use the highest quality marinara you can find.
Not enough salt. Season generously at every step and taste as you go.
Yes. Rigatoni, penne, or rotini all work. Reduce cooking time slightly and check for doneness early.
Yes. Brown the beef and onion first, then transfer everything except the noodles to the slow cooker. Cook on LOW for 6 to 8 hours. Add broken noodles in the last 30 minutes.
Approximately 38 to 44 grams per serving using ground beef. Higher with Italian sausage added.
Yes. High protein from the beef, complex carbs from the pasta for glycogen restoration after practice, and it reheats perfectly for next-day meal prep. This is one of my go-to post-practice dinners for my water polo kids.
CLOSING
My husband does not believe soup is a meal. He had two bowls of this and called it delicious. That is the only review this recipe will ever need.
Make it tonight. Season it generously. Add the fresh basil into the soup itself. Do not skip the ricotta topping. Put crusty bread on the side.
For more cozy fall dinners, try my Beef Ricotta Meatballs in Marinara — another Italian-inspired recipe that is on the table in 30 minutes. And my Marry Me Chicken Pasta is one of those dishes that is impossible to stop eating.
Please leave a star rating and a comment below if you make this. Tag me on Instagram and TikTok @kayscleaneats because I want to see your soup bowls.
Get the Recipe:
Lasagna Soup
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 small white onion, diced
- 1.5 lbs ground beef
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 jar Rao’s marinara sauce
- 1 can, 14 oz diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
- 1 tsp sugar
- 10 lasagna noodles, broken into rough pieces
- ¼ cup fresh basil, chopped
For the ricotta topping:
- 1.5 cups whole milk ricotta
- 1 cup Parmesan, freshly grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 tbsp fresh basil, chopped
To finish:
- 2 cups shredded mozzarella
- Fresh basil
- Extra Parmesan
- Crusty bread for serving
Equipment
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion and sauté 30 seconds. Add ground beef and cook with the onion, breaking it up, until deeply browned. Add garlic and cook 60 seconds. Add tomato paste and cook 2 minutes until it darkens slightly.
- Add Rao’s marinara, diced tomatoes, beef broth, Italian seasoning, dried basil, oregano, garlic powder, smoked paprika, salt, pepper, red pepper flakes, and sugar. Stir to combine. Bring to a boil then reduce to a simmer. Taste and season generously with salt.
- Break lasagna noodles into rough pieces and add to the simmering soup. Cook 10 to 12 minutes until al dente, stirring occasionally.
- In the last 5 minutes, stir fresh chopped basil directly into the soup.
- Mix ricotta, Parmesan, garlic powder, Italian seasoning, salt, and fresh basil together until combined.
- Ladle soup into bowls. Add a generous dollop of ricotta topping in the center. Sprinkle shredded mozzarella over the top. Finish with fresh basil and extra Parmesan. Serve with crusty bread.