Creamy One-Pot Lazy Lasagna Soup
This creamy one-pot lazy lasagna soup is easy to make using simple ingredients. This comforting and delicious soup is creamy, cheesy, rich in flavor, and meaty giving you a tasty lasagna dish in half the time. This dish will easily become a family favorite.
You will totally satisfy your cravings with this creamy one-pot lazy lasagna soup with its tender pasta, rich tomato sauce, savory ground beef, and cheesy filling.
Skip the traditional layering and quickly serve up your lasagna using your Dutch oven, making this one-pot lasagna soup recipe VERY easy to make!
This recipe has quickly become one of my family’s favorite meals. We are huge foodies and we love a quick and easy meal, especially during a busy school week with activities.
Some of our other favorite quick meals include Cheesy Mac N Cheese, Easy Sloppy Joes, & Quick Homemade Hamburger Helper.
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INGREDIENT NOTES
Lasagna Soup Broth:
- Olive oil: To get the beef cooking and brown, and to add a little more flavor, we use olive oil in this recipe.
- Ground beef: Ground beef adds such a nice texture and flavor to this soup recipe. Just like traditional meaty lasagna, ground beef is a must!
- Onion: Onion adds a little sweetness to this soup.
- Minced garlic: To bring out the flavors even more, we use fresh minced garlic.
- Salt & Pepper: A sprinkle of salt and pepper in this recipe adds a little more flavor and depth to the taste.
- Brown sugar: To give this sauce a little sweetness and tang, brown sugar does the trick.
- Italian seasoning & Parsley: A good Italian seasoning blend and parsley are the perfect dried herbs for this soup recipe.
- Marinara sauce: To make this recipe even easier we use premade, store-bought, marinara.
- Beef broth: We use beef broth to help make this dish a soup. You can use low-sodium or regular. Beef broth also gives this soup a nice flavor.
- Water: Water also helps with the consistency of the soup. Add a little more or a little less depending on how thick or thin you like the texture of your soup.
- Broken lasagna noodles: 10-12 broken lasagna noodles should do the trick when adding the soup. I love the texture of the lasagna noodles and the way the cheese mixture wraps around.
Cheese Mixture:
- Mozzarella, Parmesan & Ricotta cheese: The combination of these three kinds of cheese helps make this tasty lasagna soup even tastier. It’s added to the soup and also used as a garnish. Double the taste, double the cheese, double the cream, and double the deliciousness.
STEP-BY-STEP INSTRUCTIONS
- Prepare your Dutch oven/Cast iron pot by preheating it on medium heat with 1 tablespoon of olive oil.
- Finely chop your onion, mince your garlic, and add them to the pot. Allow the onion and garlic to brown a little and then add in your fresh ground beef.
- Season beef with salt and pepper.
- Cook until ground beef is cooked through and no longer pink.
- Once the meat is cooked add in the marinara sauce, brown sugar, Italian seasoning, parsley, water, and beef broth. Bring to a simmer.
- While bringing the soup to a simmer, mix together the mozzarella cheese, parmesan cheese, ricotta cheese, and salt, in a medium size mixing bowl, until all ingredients are combined.
- Once the soup is simmering, add two ice cream scoop sizes of the cheese mixture to the soup.
- Stir in the cheese until the soup has thickened up a little and the cheese has melted.
- Once the cheese has melted and the soup is simmering, add in your lasagna noodles.
- Simmer the soup for 15-25 minutes, stirring throughout the cooking process until noodles are al-dente or cooked to your liking.
- Add a little more beef broth or water here to get your soup to the consistency you prefer.
- Serve soup up into bowls, top with more of the cheese mixture, a garnish of parsley, and a side of garlic toast.
RECIPE NOTES
A few things to note here is that the soup will thicken once the noodles and cheese mixture is added to the sauce. If you want a thinner more liquid sauce, add more beef broth and water until you get to the consistency you like for a soup.
I like to add a combination of beef broth and water to keep the taste but give my soup more liquid.
SERVING TIPS
Toppings: Topping your freshly made creamy lasagna soup with some of the cheese blend that you made as part of this recipe is a must. It adds a deliciously gooey and satisfying texture with every bite.
And don’t forget a garnish of parsley, fresh or dried, to elevate the flavors even more.
Garlic Bread: Garlic bread or cheese sticks are great for dipping. The crispy bread pairs perfectly with the rich creamy flavors of the tomato sauce broth, creating a great flavor combination.
STORAGE TIPS
The best way to store lasagna soup is in the refrigerator. Be sure that the soup has cooled completely before transferring it to an airtight container.
You can store this Dutch oven lasagna for up to 3-4 days. Reheat individual servings in the microwave or on the stovetop. I recommend adding ¼ cup of beef broth or water before reheating.
FREEZER INSTRUCTIONS
You can freeze this easy lasagna soup with ground beef once it has cooled completely. You can freeze the soup in proportioned individual servings.
Transfer the soup into freezer-safe resealable bags, leave some room for expansion, label it with the date, and freeze for up to 3 months to maintain freshness.
Once you a ready to enjoy, thaw it overnight in the refrigerator and heat it in the microwave or on the stovetop. I recommend adding a ¼ cup of beef broth or water before reheating.
HOW TO PREP AHEAD
You can totally save yourself some time, by preparing this creamy lasagna soup with ricotta ahead of time.
Prepare the sauce and cheese mixture the day before and refrigerate (once the sauce has completely cooled).
Break your noodles up and store them on the countertop in a bowl wrapped in press-n-seal.
Once you are ready to serve the dish, heat the sauce and bring it to a good simmer, add in the cheese mix, stirring until combined, and then add in the broken lasagna noodles and cook as per the directions in the recipe card below.
SUBSTITUTIONS
If you aren’t a ricotta cheese lover, cottage cheese will work great too! Adding the cheese into the cooking process is a must, keep this in mind, so that your one-pot lasagna soup turns out creamy.
You can also use fresh herbs instead of dried if that’s what you prefer, just be sure to double the ingredients of dried herbs to fresh. For every 1 tsp dried, 2 tsp fresh. 1:2 ratio.
Adding mild Italian sausage to your lasagna soup will also add a nice flavor. If you would like to add Italian sausage, do half sausage, and half ground beef to be equivalent to 1 lb of ground meat.
If you are wanting to try a different pasta noodle I recommend rotini, Fusilli, or Mafalda noodles. Personally, I like to add lasagna noodles because I like the texture and size of them for this lasagna soup.
Yes, you can use no-boil noodles! That is what I prefer to use for this recipe. Just make sure you follow the guidelines in this recipe for adding more broth and water to reach desired consistency of your soup.
Yes, absolutely! You can omit the meat by simply substituting it with a plant-based alternative. To add the creamy element to this lasagna soup you can use a non-dairy substitute. Also, use vegetable broth instead of beef broth.
RELATED RECIPES
If you are wanting to make more family-friendly meals, you can be sure to find 20+ more under Main Dishes.
Here are some of my family’s favorite soups:
Creamy One-Pot Lazy Lasagna Soup
Equipment
Ingredients
- 1 tbsp Olive Oil
- 1 Onion small, chopped
- 2 cloves Garlic minced
- 1 lb Ground Beef
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Brown Sugar
- 1 ½ tsp Italian Seasoning
- 1 ½ tsp Parsley plus more for garnish
- 2 Marinara Sauce 650 mL jar
- 1 Beef Broth 900 mL carton
- ¾ – 1 ¼ cup Water depending on thickness of soup
- 10-12 pieces Lasagna Noodles broken, uncooked, oven-ready
Cheese Mixture
- ¾ cup Mozzarella Cheese
- ½ cup Parmesan Cheese
- 1 cup Ricotta Cheese extra smooth
- Salt to taste
Instructions
- Prepare your Dutch oven/Cast iron pot by preheating it on medium heat with 1 tablespoon of olive oil.
- Finely chop your onion, mince your garlic, and add them to the pot. Allow the onion and garlic to brown a little and then add in your fresh ground beef.
- Season beef with salt and pepper.
- Cook until ground beef is cooked through and no longer pink.
- Once the meat is cooked add in the marinara sauce, brown sugar, Italian seasoning, parsley, water, and beef broth. Bring to a simmer.
- While bringing the soup to a simmer, mix together the mozzarella cheese, parmesan cheese, ricotta cheese, and salt, in a medium size mixing bowl, until all ingredients are combined.
- Once the soup is simmering, add two ice cream scoop sizes of the cheese mixture to the soup.
- Stir in the cheese until the soup has thickened up a little and the cheese has melted.
- Once the cheese has melted and the soup is simmering, add in your lasagna noodles.
- Simmer the soup for 15-25 minutes, stirring throughout the cooking process until noodles are al-dente or cooked to your liking.
- Add a little more beef broth or water here to get your soup to the consistency you prefer.
- Serve soup up into bowls, top with more of the cheese mixture, a garnish of parsley, and a side of garlic toast.
This is the BEST version of lasagna I’ve ever had! And the leftovers were just as good!
THis makes me so happy! My friends and family say the same thing! Thank you! 🙂
Probably the best version of lasagna I’ve ever had!!!! It’s a must try!
This makes me so happy 🙂 thank YOU!
Oh my gosh. SO GOOD!
It is a fav in our home!!
Made this using gluten free noddles and it was, delicious!!!
That’s how I always make it now too! 🙂