The first time I made this Easy Lasagna Soup, my entire kitchen filled with the irresistible aroma of garlic simmering in olive oil, mingling with rich marinara and savory ground beef. It was one of those cold evenings where I wanted all the comfort of homemade lasagna without the effort of layering noodles and baking a huge pan. As the soup bubbled gently, the smell felt like a warm hug, and the moment I stirred in the cheese, everything melted into this creamy, cozy perfection that made me fall in love instantly.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers all your favorite parts of classic lasagna in a quicker, easier, and more flexible soup form. You still get the meaty richness, the cheesy creaminess, and the tender noodles—but without the fuss of assembling a whole casserole. It’s perfect for busy weeknights when you want something comforting but not complicated. Plus, this soup reheats beautifully, so you can enjoy leftovers just as much as the first bowl.
Ingredients
- 6 ounces lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- ¼ cup onion, diced
- 3 cloves garlic
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- 3 cups marinara sauce
- 3 cups low-sodium chicken broth
- ½ cup mozzarella cheese
- ½ cup parmesan cheese
- Fresh basil
One of my favorite things about this recipe is how flexible the ingredients are. You can break the lasagna noodles into smaller pieces before cooking to create bite-sized chunks that look just like mini lasagna sheets. If you prefer Italian sausage instead of ground beef, it gives the soup a deeper, more savory flavor. The marinara you choose matters—pick one you genuinely love because it becomes the backbone of your broth. And cheese-wise, freshly grated parmesan melts better and brings that classic lasagna richness you don’t want to miss.
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
A large pot or Dutch oven is essential because this soup needs room to simmer and bubble without overflowing. I prefer a Dutch oven because it distributes heat evenly, preventing the noodles from sticking to the bottom. A sturdy wooden spoon helps break up the ground beef as it browns, and a sharp knife makes quick work of chopping onions and basil. I also rely on a ladle to serve the soup without disturbing the tender noodles too much.
Step-by-Step Instructions
I always begin by heating olive oil in a Dutch oven over medium heat. As soon as the oil shimmers, I toss in the onions and let them soften. The moment they start turning translucent, I add the garlic, and that’s when the kitchen smells absolutely heavenly—you know the soup is going to be amazing when you can already smell the flavor building. After a minute, I add the ground beef and break it up until it’s browned, making sure not to rush this part because caramelized edges add so much depth.(See the next page below to continue…)