Quick Facts
Time: 40 minutes • Yield: 6 hearty bowls • Skill: Easy • Method: One-pot stovetop • Diet: High-protein, family-friendly
Introduction
Lasagna Soup might sound like a weekend project, but this version with lentils and lean ground beef is built for busy weeknights. From the first simmer, you get the smell and flavor of classic lasagna—garlicky tomato sauce, Italian herbs, and melty cheese—without turning on the oven or building layers. Instead, everything goes into a single pot where red lentils and lasagna noodles soak up flavor and add body.
The result is a creamy lasagna soup with ricotta and mozzarella on top, thick enough to feel like a pasta dish but brothy enough to eat with a spoon. It fits perfectly into easy fall soup recipes, easy dinner recipes, and other pasta soup recipes you rely on when you want comfort fast. If you’ve ever browsed Lasagna Soup recipes or loved one pot lasagna soup but wanted more protein and fiber in one bowl, this healthy lasagna soup stove top recipe is for you.
Why You’ll Love It
- Weeknight-easy: 10 minutes of prep, about 30 minutes on the stove, and just one pot to wash.
- Flexible: swap proteins, pastas, or greens based on what you have on hand.
- Balanced flavor: sweet onions, savory beef, earthy lentils, bright tomatoes, and tangy cheese on top.
- Great leftovers: thickens nicely and reheats into an even heartier bowl for lunches.
Ingredients
Equipment
Method
- Chop the onion and mushrooms, mince the garlic, break the lasagna noodles, rinse the red lentils, and set everything near the stove.
- Heat olive oil over medium-high. Add ground beef and onion; cook for 5–7 minutes, breaking meat into crumbles. Add mushrooms and cook 3 more minutes.
- Stir in garlic and cook for 30–60 seconds. Add tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
- Add rinsed lentils and stir to coat. Pour in crushed tomatoes and broth, scraping any browned bits from the pot. Bring to a gentle boil.
- Reduce heat to medium, partially cover, and simmer for about 10 minutes until lentils begin to soften.
- Add broken lasagna noodles and stir to submerge. Cook 10–12 minutes, stirring often, until pasta is al dente and lentils are tender. Add more broth if needed.
- Stir in chopped spinach and cook 1–2 minutes until wilted. Let soup rest a few minutes off heat to thicken.
- Mix ricotta, cottage cheese (if using), and half the mozzarella in a small bowl. Season with salt and pepper.
- Ladle soup into bowls. Top with ricotta mixture, remaining mozzarella, Parmesan (if using), and fresh herbs. Adjust seasoning at the table.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound (450 g) extra-lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons tomato paste
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup dry red lentils, rinsed
- 1 can (28 ounces) crushed or diced tomatoes
- 4 cups low-sodium beef or chicken broth
- 8 lasagna noodles, broken into bite-size pieces
- 2 packed cups baby spinach, roughly chopped
For serving and topping:
- ¾ cup ricotta cheese
- ¼ cup cottage cheese (optional)
- ¾ cup shredded mozzarella, divided
- 2–3 tablespoons grated Parmesan-style cheese (optional)
- Fresh basil or parsley, chopped
What each ingredient does
The oil helps brown the meat, the beef gives depth and protein, and the onion and garlic lay the flavor foundation. Mushrooms add savory notes that make the soup taste like it cooked longer than it did. Tomato paste and crushed tomatoes create that classic Italian red sauce base, while Italian seasoning, basil, and oregano echo lasagna flavor. Red lentils melt into the broth for creamy body and extra protein, the broth turns it into soup, the noodles bring lasagna texture, and spinach adds nutrient-dense greens. The ricotta, mozzarella, and Parmesan on top finish things off with a creamy, cheesy layer you’d expect from traditional lasagna.
Substitutions & Swaps
Think of the recipe sections as modules.
- Aromatics: If you’re out of onion, use leeks or shallots. Add diced carrot or celery sticks if you want more sweetness and subtle crunch.
- Protein: Swap the ground beef for ground turkey or a 50/50 mix of beef and poultry. You can also replace half the beef with extra lentils for more plant-based protein.
- Veggies: Use kale, chard, or frozen spinach instead of fresh. Throw in zucchini, bell peppers, or shredded carrot to stretch the pot and sneak in more vegetables.
- Starch: No lasagna noodles? Break up any long pasta or use short noodles like penne or fusilli. Gluten-free pasta works well—just don’t overcook it.
- Dairy & fats: Ricotta can be swapped for cottage cheese or a blend of both. If you want to cut back on cheese, top with just a spoonful and lean more on fresh herbs and a drizzle of olive oil.
Equipment Notes
This is the definition of low-equipment cooking:
- A 5–6 quart pot or Dutch oven is ideal so the pasta can move freely as it cooks.
- A sturdy spoon or spatula for breaking up the beef and scraping the bottom of the pot.
- A ladle and bowls for serving.
If your pot has a tendency to stick, keep the heat at medium and stir more frequently once the noodles go in. A quick soak after dinner usually handles any bits stuck around the rim.
Step-by-Step
- Get organized. Chop the onion and mushrooms, mince the garlic, break the lasagna noodles, rinse the red lentils, and set everything near the stove. A few minutes of prep makes the rest feel effortless.
- Brown the beef and aromatics. Heat the olive oil over medium-high. Add ground beef and onion and cook 5–7 minutes, breaking the meat into small crumbles. Add the mushrooms and cook another 3 minutes, until they soften and release their juices.
- Add garlic and seasonings. Stir in the garlic and cook for 30–60 seconds. Then add tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Cook for 1–2 minutes to let the tomato paste darken slightly and the herbs become fragrant.
- Layer in lentils and tomatoes. Sprinkle in the rinsed red lentils and stir to coat with the tomato mixture. Pour in the crushed tomatoes and broth, scraping any browned bits off the bottom of the pot. Bring to a gentle boil.
- Simmer to soften lentils. Reduce the heat to medium, partially cover, and simmer for about 10 minutes. The lentils will begin to soften and the broth will deepen in color.
- Cook the pasta. Add the broken lasagna noodles and stir them in so they’re submerged. Cook 10–12 minutes, stirring every few minutes to prevent clumping, until the pasta is al dente and the lentils are tender. Add a little extra broth or water if the soup becomes too thick.
- Finish with greens. Stir in the chopped spinach and cook 1–2 minutes, just until wilted and bright. Turn off the heat and let the soup rest for a few minutes; this helps the flavors settle and the broth thicken slightly.
- Make the topping. In a small bowl, mix ricotta, cottage cheese (if using), and half the shredded mozzarella. Season with a pinch of salt and pepper.
- Serve. Ladle soup into bowls. Top each serving with a scoop of the ricotta mixture, sprinkle on remaining mozzarella and Parmesan, and garnish with fresh basil or parsley. Taste and adjust salt or chili flakes at the table.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup without the noodles and spinach if you’re prepping 1–2 days ahead. Reheat the base, then add noodles and spinach closer to serving.
- Fridge: Store cooled soup in a sealed container for up to 4 days. It will thicken as the pasta and lentils continue to absorb broth.
- Freeze: For best results, freeze without the noodles in airtight containers for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and cook fresh pasta separately to add at the end.
- Reheat: Warm gently over medium-low heat, adding broth or water to loosen. Stir frequently so noodles and lentils don’t stick at the bottom.
How to Lighten / Make It Creamy
To lighten the soup, use extra-lean ground beef or swap part of the beef for more mushrooms and lentils. You can cut the cheese by half and still get a satisfying, lasagna-like feel thanks to the red lentils’ creaminess.
To make it richer, blend a ladle or two of soup until smooth and stir it back in, or swirl in a few tablespoons of ricotta or evaporated milk off the heat. If you add dairy directly to the pot, keep the heat low and avoid boiling after it goes in.
Toppings, Garnishes & Finishes
Dress each bowl differently to keep repeats exciting:
- Crunch: Homemade croutons, toasted breadcrumbs, or crispy onions.
- Fresh: Torn basil, chopped parsley, or sliced chives.
- Tang & heat: Lemon juice, balsamic drizzle, chili flakes, or chili oil.
A quick sprinkle, swirl, or squeeze right before serving adds contrast and makes the bowl feel special.
Sides & Pairings
This lasagna soup is a full meal, but a few simple sides turn it into a mini feast:
- Toasted bread, garlic toast, or a warm flatbread for dipping.
- A simple arugula or mixed green salad with olive oil and vinegar.
- Roasted vegetables like broccoli, cauliflower, or Brussels sprouts.
For a drink pairing, go simple with sparkling water and citrus or a light, crisp beverage that won’t compete with the tomatoes and herbs.
This lasagna soup fits right into your weeknight soup recipes rotation and pairs easily with simple breads and salads.
Scaling the Recipe
If you’re feeding a crowd, doubling the recipe is easy—just make sure your pot is big enough. Add noodles in batches if your pot feels crowded and keep the heat at a strong simmer rather than a rolling boil. To scale down, cut everything in half and use a smaller pot; check noodles and lentils a couple of minutes early since they may cook faster in a smaller volume. Always cool leftovers quickly in shallow containers before storing.
Nutrition & Dietary Notes
Between the lean ground beef, red lentils, and cheese, this lasagna soup offers a good balance of protein, complex carbs, and fat. Lentils contribute fiber and minerals, while spinach adds vitamins and color. To keep things gluten-free, choose gluten-free pasta and check that your broth is safe for your needs. For dairy-lighter versions, use less cheese and top with olive oil and herbs instead.
Troubleshooting
- Soup is too thick: Add more broth or water, a splash at a time, until you reach your preferred consistency.
- Soup is too thin: Simmer uncovered for a few minutes to reduce, or add an extra spoonful of tomato paste.
- Lacking flavor: Taste for salt first—often that’s all it needs. Then bump up Italian seasoning or add a squeeze of lemon for brightness.
- Noodles are too soft: Next time, cook them 1–2 minutes less; for now, add more spinach or lentils to shift the texture and rely on toppings for contrast.
FAQs
- Can I use pre-cooked meat?
Yes. Brown the aromatics first, then add chopped cooked meat along with the lentils and tomatoes. Let it simmer so the flavors still develop. - Can I add tortellini instead of lasagna noodles?
Yes. That turns it into something closer to tortellini soup recipes. Add cheese tortellini in the last 7–8 minutes of cooking and simmer until just tender. - Can I make it dairy-light or dairy-free?
Use less cheese or a dairy-free cheese alternative and focus on herbs, olive oil, and lemon as your finishers. The lentils keep the soup creamy enough that it still feels comforting. - How long does it keep?
In the fridge, expect 3–4 good days. For longer storage, freeze the base without pasta and add freshly cooked noodles when reheating.
Variations
- Herby Lemony Lasagna Soup: Finish each bowl with lemon zest, lemon juice, and extra fresh parsley and basil.
- Spicy Lasagna Soup: Add more red pepper flakes or a spoonful of chili paste for a bigger kick.
- Extra-Cheesy Lasagna Soup: Stir some mozzarella directly into the hot soup plus the topping to make it even more like baked lasagna in a bowl.
Chef Notes / Test Kitchen Tips
Two details really change the final result: browning the beef well and stirring the noodles often as they cook. Deep browning adds that slow-cooked flavor while keeping the cook time short, and frequent stirring prevents clumps of pasta so every bite feels balanced.
Most pots of this soup are finished in about 22–25 minutes after the liquids go in, but it’s forgiving—if it sits quietly on low for a bit while you set the table, the flavors only deepen. Just add a splash of broth if it thickens more than you like.
Conclusion
This Lasagna Soup with Lentils & Ground Beef pulls off a neat trick: it tastes like it took all afternoon, but it’s truly weeknight-ready and uses just one pot. You get cozy, cheesy comfort plus a double hit of protein and a boost of fiber from lentils, so it feels as good as it tastes. Save it, tweak it, and make it yours—and keep a batch in the fridge or freezer for those nights when only a big bowl of something warm and red will do.
