Easy Lasagna Soup (One-Pan, 45 Minutes)

Quick Facts

Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet Tags: Crowd-pleasing, freezer-friendly (base)

Introduction

Lasagna Soup is the answer when you want the flavor of layered pasta without the bake time. This version starts with jammy caramelized onions and savory ground beef simmered in a tomato-beef broth, then finishes with ribbons of lasagna noodles and a creamy, melty duo of mozzarella and gruyere. It’s hearty but not heavy, perfect for busy weeknights, meal prep, or chilly days when you want something satisfying fast.

For more riff-ready bowls in the same spirit, head to our Lasagna Soup Recipes collection.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: sweet onions, savory beef, bright tomato
• Great leftovers: reheats beautifully

A one-pot, comforting take on classic lasagna — this soup combines sweet caramelized onions, savory beef, tomato-rich broth, and gooey cheese for a weeknight-friendly dinner with all the flavor and none of the layering.

Print Recipe Pin Recipe

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 490

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp olive oil
• 1 tbsp butter
• 2 large onions, thinly sliced
• 1 lb ground beef
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 1/2 tsp smoked paprika (optional)
• 5 cups low-sodium beef broth
• 28 oz can crushed tomatoes
• 8–10 lasagna noodles, broken into pieces
• 1/2 cup milk or half-and-half
• 1 cup shredded mozzarella
• 1/2 cup shredded gruyere
• 2/3 cup ricotta for serving (optional)
• 1–2 tsp red wine vinegar or lemon juice
• Salt & black pepper, to taste
• Fresh basil or parsley, for garnish

Equipment

• 5–6 qt Dutch oven Best surface for caramelizing onions.
• Wooden spatula Helps scrape fond easily.
• ladle
• measuring cups & spoons
• Serving bowls

Method

 

1. Heat oil and butter in a Dutch oven over medium heat. Add sliced onions with a pinch of salt. Cook, stirring, for about 15 minutes until caramelized and jammy. Lower heat as needed.
2. Push onions to the side and add ground beef. Season with salt and pepper. Cook 5–6 minutes, breaking it up as it browns.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in tomato paste, Italian seasoning, and paprika. Cook for 1 minute.
5. Pour in beef broth and crushed tomatoes. Add a bay leaf if you like. Simmer 5 minutes.
6. Add broken lasagna noodles. Simmer 10–12 minutes, stirring to prevent sticking, until fork-tender.
7. Reduce heat. Stir in milk or half-and-half and warm gently. Off heat, fold in mozzarella and gruyere until melted.
8. Stir in vinegar or lemon juice to brighten. Taste and adjust seasoning. Ladle into bowls, top with ricotta and fresh herbs if desired.

Nutrition

Calories: 490kcalCarbohydrates: 35gProtein: 28gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 880mgPotassium: 710mgFiber: 3gSugar: 8gVitamin A: 620IUVitamin C: 12mgCalcium: 310mgIron: 3.1mg

Notes

Use gluten-free pasta or dairy-free milk/cheese for dietary adaptations. Finish with a splash of vinegar and fresh herbs for brightness. Store base separately to freeze. Avoid overcooking the noodles — they continue to soften after cooking.

Tried this recipe?

Let us know how it was!

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 2 large onions, thinly sliced
• 1 lb ground beef
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 1/2 tsp smoked paprika (optional)
• 5 cups low-sodium beef broth
• 1 (28-oz) can crushed tomatoes
• 8–10 lasagna noodles, broken into pieces
• 1/2 cup milk or half-and-half
• 1 cup shredded mozzarella
• 1/2 cup shredded gruyere
• 2/3 cup ricotta for serving (optional)
• 1–2 tsp red wine vinegar or lemon juice
• Salt & black pepper
• Fresh basil/parsley

What each ingredient does:
Oil/butter: even caramelization.
Onions: sweetness and depth.
Beef: savory richness.
Garlic: aromatic punch.
Tomato paste: umami boost.
Italian seasoning: familiar herb layer.
Paprika: gentle smokiness.
Broth + tomatoes: flavorful base.
Noodles: signature texture.
Milk: silky body.
Mozzarella + gruyere: stretch + nutty finish.
Ricotta: creamy contrast.
Vinegar/lemon: brightness.
Herbs: freshness.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add diced carrot or mushrooms.
• Protein: swap beef for ground turkey; or go meatless with white beans.
• Veg: stir in spinach or kale at the end.
• Pasta: mafalda corta or bowties hold up well for meal prep.
• Dairy: use lactose-free milk; sub gruyere with low-moisture provolone if needed.
• Time savers: pre-cut onions, pre-shredded cheese, jarred tomato puree.

Equipment Notes

A 5–6-quart Dutch oven gives the best surface area for caramelizing onions. A flat wooden spatula scrapes fond easily. If using a thinner pot, moderate the heat to avoid scorching the onions or milk.

Step-by-Step

1. Caramelize: Heat oil and butter over medium. Add onions and a pinch of salt. Cook 15 minutes, stirring; reduce heat if browning too fast.
2. Brown: Push onions aside; add beef. Season with salt/pepper. Cook 5–6 minutes, crumbling until browned.
3. Aromatics: Add garlic for 30 seconds.
4. Paste & spices: Stir in tomato paste; cook 1 minute. Add Italian seasoning and paprika.
5. Liquids: Pour in broth and crushed tomatoes; add a bay leaf if you have one. Simmer 5 minutes.
6. Noodles: Add broken lasagna pieces; simmer 10–12 minutes, stirring to prevent sticking, until fork-tender but not mushy.
7. Finish: Lower heat. Stir in milk; warm gently. Off heat, fold in mozzarella and gruyere until glossy.
8. Brighten & serve: Stir in vinegar/lemon. Taste and adjust seasoning. Ladle into bowls; add ricotta dollops and herbs.

Make-Ahead, Storage & Reheating

Prepare the base (through step 5) up to 2 days ahead; add noodles and dairy when reheating. Refrigerate leftovers 3–4 days. Freeze the base (no noodles/dairy) up to 3 months. Reheat gently with extra broth and finish with noodles and cheese.

How to Lighten / Make It Creamy

Lighten with turkey and extra onions/mushrooms; add more broth and fewer noodles. For ultra-creamy, blend a ladle of soup (without noodles) and stir back in, or swirl in ricotta just before serving. Keep heat low after dairy goes in.

Toppings, Garnishes & Finishes

Crunch: garlic toasts or toasted panko.
Fresh: basil, parsley, chives.
Tang/Heat: lemon squeeze, chili flakes, a tiny drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

For more topping ideas that add crunch and freshness, browse these Soup Recipes.

Sides & Pairings

Serve with a crisp salad, steamed green beans, or roasted broccoli. Simple bread is ideal for dunking; pair with sparkling water and a citrus wedge.

Scaling the Recipe

Double in a larger pot and add noodles gradually; keep a steady simmer for even cooking. For half batches, keep onion time the same—flavor depends on it. Cool leftovers quickly and store flat.

Nutrition & Dietary Notes

Hearty protein, moderate dairy, and noodle carbs make this satisfying and family-friendly. Use gluten-free pasta and dairy-free cheese/milk to adapt.

Troubleshooting

• Noodles too soft? Shorten simmer next time; they continue to soften as it rests.
• Flat flavor? Add a pinch of salt and a splash of vinegar; fresh herbs help.
• Greasy top? Leaner beef or blot with a paper towel; whisk in a small splash of milk.
• Too thick? Add warm broth to loosen.

FAQs

Can I use frozen onions? Yes—start from frozen; cook until lightly golden before adding beef.
Best veg additions? Spinach, kale, zucchini, or mushrooms.
How do I keep dairy from curdling? Lower heat before adding milk/cheese; avoid boiling.
Can I swap the pasta shape? Absolutely—short shapes work well.
How long does it last? 3–4 days in the fridge; the base freezes 3 months.

Variations

• Lemony Herb: finish with lemon zest/juice and fresh dill.
• Spicy Chipotle: add minced chipotle, finish with lime and cilantro.
• Creamy Parmesan: stir in grated Parmesan and a splash more milk.

Chef Notes / Test Kitchen Tips

The step that changes everything is patient onion cooking. Let them get deeply golden before you add beef. Salt in layers, then finish with a brightening splash so the tomato, onion, and cheese taste vivid. Target a 10–12 minute noodle window for the perfect bite.

Conclusion

When you need a real dinner with real comfort, this Lasagna Soup delivers in 45 minutes. It keeps well for a few days, so tomorrow’s lunch is covered. Try it once, then riff—it’s the kind of recipe that slips into your weekly rotation.