Lasagna Soup

This simple lasagna soup is everything we love about a hearty, old-fashioned meal, but with the rich, familiar flavors of classic lasagna. Made with grass-fed beef, nourishing broth, herbs, and a blend of creamy cheeses, it’s the kind of meal that brings everyone to the table. Cozy, wholesome, and perfect for cold winter evenings.

Why we love lasagna soup

• Classic lasagna flavors without the time-intensive layering and baking.
• It’s a one-pot meal, which means fewer dishes and a simpler cooking process.
• The broth base keeps it lighter than traditional lasagna while still being incredibly satisfying.
• Fresh herbs and quality ingredients allow you to elevate the flavor naturally.
• It’s customizable. Swap cheeses, adjust seasonings, or use your preferred dairy options.
• Leftovers reheat beautifully, making it perfect for meal prepping during busy weeks.

Equipment needed

• Dutch oven
• Cutting board
• Knives

Ingredients

• 2 lbs grass-fed ground beef
• 4 tbs butter (or tallow)
• 1 yellow onion, diced
• 5-6 cloves garlic, crushed or minced
• 4 cups chicken stock, (or beef stock)
• 1 jar (24 oz) pasta sauce, (or home canned sauce)
• 8–12 lasagna noodles, broken into bite-sized pieces
• 1 cup heavy cream (or substitute milk or half & half)
• 2 cups shredded cheese (cheddar or mozzarella work great)
• ½ cup ricotta cheese (or cottage cheese)
• 1 tsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste

Instructions

1. Brown the meat and aromatics
   Heat the butter in a heavy bottom Dutch oven over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
2. Build the base
   Pour in the chicken stock and pasta sauce. Stir well, scraping up any browned bits from the bottom of the pot.
3. Add the noodles
   Break the lasagna noodles into smaller pieces and add them directly into the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the noodles are tender.
4. Make it creamy
   Stir in the heavy cream, then add the shredded cheese and mix until just melted and smooth. Remove from the heat and add the ricotta, stir gently, it will melt slightly and make the soup rich and creamy.
5. Season and finish
   Stir in the fresh herbs, then taste and season with 1 tsp of salt and 1/2 tsp of pepper, you can add more if you’d like.
6. Serve and enjoy
   Ladle the soup into bowls and top with extra cheese or a sprinkle of herbs if you’d like. Serve warm with fresh bread or a simple side salad.

Serve lasagna soup with one or two of these delicious sides…

• Garlic sourdough toast or sourdough focaccia
• Homemade Caesar salad 
• Roasted seasonal vegetables (like carrots, squash, or Brussels sprouts)
• Simple arugula salad with lemon, olive oil, and shaved cheese
• Parmesan-crusted roasted zucchini or yellow squash
• Homemade garlic knots brushed with butter and herbs
• Italian-style green beans sautéed with garlic and a touch of tomato paste

As the pot empties and the bowls are scraped clean, this lasagna soup has a way of reminding us why we turn to hearty, homemade dishes in the colder months. It’s simple, nourishing, and full of the kind of flavor that only comes from cooking with intention and real ingredients. Whether you’re feeding your family after a long day or settling in for a quiet evening at home, this cozy bowl brings comfort in the most satisfying way. Let it become one of those recipes you return to year after year. It’s an easy, wholesome classic that warms both the kitchen and the heart.

Other recipes you might like

• Fresh Milled Focaccia
• Fresh Milled Pizza Dough
• Raw Milk Ice Cream
• Fermented Garden Hot Sauce
• Fresh Milled Chocolate Chip Cookies

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Lasagna Soup

Acres and Aprons

A simple, one pot lasagna soup to add to your weekly meal rotation.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 8 servings

Equipment

• 1 Dutch Oven
• 1 Cutting board
• 1 Knives

Ingredients

  

• 2 lbs grass-fed ground beef
• 4 tbs butter or tallow
• 1 yellow onion diced
• 5-6 cloves garlic crushed or minced
• 4 cups chicken stock
• 1 jar (24 oz) pasta sauce or home canned tomato sauce
• 8 –12 lasagna noodles broken into bite-sized pieces
• 1 cup heavy cream or substitute milk or half & half
• 2 cups shredded cheese cheddar or mozzarella work great
• ½ cup ricotta cheese (or cottage cheese)
• 1 tsp fresh parsley chopped
• 1 tsp fresh thyme chopped
• 1 tsp fresh sage chopped
• Salt and pepper to taste

Instructions

 

• Heat the butter in a heavy bottom Dutch oven over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened.
• Stir in the garlic and cook for another 30 seconds, just until fragrant.
• Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
• Pour in the chicken stock and pasta sauce. Stir well, scraping up any browned bits from the bottom of the pot.
• Break the lasagna noodles into smaller pieces and add them directly into the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the noodles are tender.
• Stir in the heavy cream, then add the shredded cheese and mix until just melted and smooth. Remove from heat
• Add the ricotta and stir gently, it will melt slightly and make the soup rich and creamy.
• Stir in the fresh herbs, then taste and season with 1 tsp of salt and 1/2 tsp of pepper, you can add more if you’d like.
• Ladle the soup into bowls and top with extra cheese or a sprinkle of herbs if you’d like. Serve warm with crusty bread or a simple side salad.

Notes

Serve Lasagna soup with one of the following sides

• • Garlic sourdough toast or sourdough focaccia

• • Homemade Caesar salad 

• • Roasted seasonal vegetables (like carrots, squash, or Brussels sprouts)

• • Simple arugula salad with lemon, olive oil, and shaved cheese

• • Parmesan-crusted roasted zucchini or yellow squash