30-Minute One-Pot Lasagna Soup with Ground Beef
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Today, I’m excited to share a true weeknight dinner lifesaver — this one-pot, 30-minute ground beef lasagna soup. It’s cheesy, hearty, and cozy, with ground beef, tender noodles, marinara sauce, Italian spices, and plenty of melty cheese, plus it’s totally family-friendly and ready in a flash.
If quick dinners are your thing, this soup joins my list of 30-minute ground beef favorites like my ground beef stuffed pepper skillet — meals that let you get a homemade dinner on the table without spending your whole evening in the kitchen.
Let’s dive in and make dinner fast, easy, and delicious.
My Dinner Philosophy
Dinner time is usually the only moment of the day when my whole family is sitting down together, uninterrupted.
Maybe it’s because we’re all genuinely happy to be there… or maybe we’re just hungry enough to tolerate each other while our stomachs are growling. Either way, it works!
Over the years, gathering around the dinner table has become our normal—and I really value that. It’s a chance to slow down, catch up, and actually enjoy being together over a homemade meal.
That’s why recipes like this lasagna soup matter so much to me. My One Skillet Ground Beef & Spinach Ravioli gives me that same cozy, low-stress dinner feeling too.
Quick, easy dinners make room for what’s important—less time in the kitchen and more time at the table with the people you’re feeding.
Thank you, lasagna soup, for being so delicious and easy to make!
Step-By-Step Instructions
For the full recipe instructions, see recipe card below.
Switch Things Up If You’d Like
One of my favorite things about this soup is how easy it is to adapt. Ground beef makes it rich and classic, but ground turkey or Italian sausage works just as well if that’s what you have.
And if you’re looking to make it vegetarian, you can swap the meat for sautéed vegetables — or try my one-pot veggie lasagna soup for a cozy, meatless option that’s just as satisfying.
If you want to round things out, serve this soup with garlic bread or a simple green salad. Nothing fancy—just something easy that helps stretch the meal and makes it feel complete.
Get Yourself a Dutch Oven
I don’t know what I would do without my Dutch oven. I’ve had it since 2013 (not even kidding), and I still pull it out several times a week for soups and one-pot dinners.
It cooks evenly, holds heat well, and makes one-pot meals like this a breeze. I use it for recipes like my One-Pot Ground Beef Taco Pasta all the time too.
Plus, it keeps dinner warm in case not everyone makes it to the table at the same time (because… kids).
If you don’t have one yet, it’s a piece you’ll use again and again. I highly suggest investing in one.
Dinner Time is the Best Time
This 30-minute ground beef lasagna soup is exactly the kind of recipe I come back to on busy nights. It’s quick, comforting, and made with real life in mind.
Less time cooking. Less time cleaning. More time sitting around the table, feeding your family, and enjoying those everyday moments that matter most.
If you try it, I’d love to hear what your family thinks. Enjoy!
If you love hearty comfort-food dinners, my Barbecue Beef Pot Pie and Glazed Meatloaf are cozy family favorites.
30-Minute Lasagna Soup with Ground Beef
This 30-minute one-pot lasagna soup with ground beef has all the cozy, cheesy flavors of classic lasagna—without the layering or long cook time. An easy weeknight dinner with minimal cleanup.
Ingredients
Lasagna Soup:
- 2 pound ground beef
- 1 small/medium yellow, diced
- 4 garlic cloves, minced or 1 1/2 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste (optional but recommended)
- 24 ounce jar of marinara sauce
- 32-40 ounces beef broth (see notes)
- 3/4 cup cream or half & half (I use half & half)
- 9 broken up lasagna noodles (or 8 ounces bowtie pasta or mafalda pasta)
- Salt and pepper to taste
For serving:
- Ricotta cheese
- Grated parmesan
- Shredded Mozzarella (optional)
- Fresh basil
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned. Break it up as it cooks. Drain excess grease if needed.
- Add onion and garlic: Stir in the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Season and build flavor: Stir in the Italian seasoning, tomato paste, a pinch of salt, and a pinch of pepper. Cook for 1 minute to deepen the flavor.
- Add liquids: Pour in the marinara sauce and 32 ounces beef broth. Stir well and bring the soup to a gentle boil.
- Cook the pasta: Add the pasta directly to the pot. Reduce heat to a simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Make it creamy: Lower the heat and slowly stir in the cream or half & half. Add the sugar if using. Taste and adjust salt and pepper as needed.
- Serve: Ladle into bowls and top with a dollop of ricotta, grated Parmesan, fresh basil, and mozzarella if desired.
Notes
The pasta will absorb liquid as it sits. I suggest serving right away, but if you can't, feel free to add more beef broth to loosen it up if you'd like.
Soup can be enjoyed as leftovers, but note that the pasta will absorb the liquid.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 1815Total Fat: 46gSaturated Fat: 19gUnsaturated Fat: 28gCholesterol: 173mgSodium: 1221mgCarbohydrates: 244gFiber: 17gSugar: 11gProtein: 89g
Nutrition information is automatically calculated. Use as an approximation only.
