One Pot Dinner

Lasagna Soup

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Lasagna Soup with seasoned ground beef, tomatoes, lasagna noodles, ricotta, mozzarella, Parmesan, and fresh herbs

Lasagna Soup

Lasagna Soup is a cozy one-pot dinner that brings together the rich flavors of classic lasagna in an easier, spoon able form. It combines seasoned ground beef, tomatoes, garlic, Italian herbs, tender pasta, and creamy cheese in a savory broth. You get the comforting taste of baked lasagna without spending time layering noodles, sauce, and cheese in a casserole dish.

This Lasagna Soup is perfect for busy weeknights, chilly evenings, family dinners, or meal prep. It is hearty enough to enjoy on its own, yet it also pairs beautifully with garlic bread, salad, or roasted vegetables.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Soup Base

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or Italian sausage
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 5 cups low-sodium chicken or beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta

  • 8 ounces lasagna noodles, broken into bite-size pieces
  • 1 cup extra broth or water, if needed

For the Ricotta Topping

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper

For Serving

  • Extra shredded mozzarella
  • Fresh basil or parsley
  • Grated Parmesan
  • Crushed red pepper flakes, optional

Why You’ll Love This Recipe

Lasagna Soup gives you the cheesy, tomato-rich flavor of traditional lasagna without the work of assembling multiple layers. Everything cooks in one pot, which means less cleanup and an easier dinner on busy days.

Another reason to love Lasagna Soup is its flexibility. You can make it with beef, Italian sausage, ground turkey, or chicken. Spinach, zucchini, mushrooms, bell peppers, or carrots can also be added when you want extra vegetables.

The creamy ricotta topping makes every spoonful taste like classic lasagna filling. Mozzarella melts into the hot broth while Parmesan adds a salty, savory finish.

How to Make Lasagna Soup

Step 1: Brown the Meat

Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat.

Add the ground beef or Italian sausage. Cook for 5 to 7 minutes, breaking the meat into small crumbles with a wooden spoon.

Continue cooking until the meat is nicely browned and no pink remains. If the meat releases a large amount of grease, carefully spoon away the excess before moving to the next step.

Step 2: Cook the Onion

Add the diced onion to the cooked meat.

Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes tender and lightly golden.

This simple step builds a savory foundation for Lasagna Soup and gives the finished broth a deeper, slightly sweet flavor.

Step 3: Add Garlic and Tomato Paste

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the tomato paste and cook for another 1 to 2 minutes while stirring.

Cooking tomato paste briefly helps intensify its flavor and removes some of its raw acidity.

Step 4: Build the Tomato Broth

Pour the crushed tomatoes, diced tomatoes, and broth into the pot.

Add dried basil, oregano, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper.

Stir everything together and scrape the bottom of the pan with a wooden spoon to loosen any flavorful browned bits.

Step 5: Simmer the Soup

Bring Lasagna Soup to a gentle boil.

Reduce the heat to medium-low and allow the tomato broth to simmer uncovered for about 10 minutes.

This short simmer gives the tomatoes, meat, garlic, and herbs time to blend before adding the pasta.

Step 6: Add the Lasagna Noodles

Break the lasagna noodles into bite-size pieces and add them directly to the pot.

Stir immediately so the noodles do not stick together.

Cook for approximately 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a little bite.

If Lasagna Soup becomes thicker than you like as the pasta cooks, stir in extra broth or water.

Step 7: Prepare the Ricotta Mixture

While the noodles cook, add ricotta, mozzarella, Parmesan, parsley, and black pepper to a small bowl.

Stir until smooth and creamy.

Keep the cheese mixture refrigerated if you prepare it ahead. Adding it to individual bowls rather than stirring it completely into the pot gives the soup the familiar layered-cheese experience of traditional lasagna.

Step 8: Taste and Adjust

Taste the broth once the noodles are cooked.

Add more salt, pepper, Italian seasoning, or red pepper flakes if necessary.

If your tomatoes are particularly acidic, you can add a very small pinch of sugar. This is optional but can help balance the tomato flavor.

Step 9: Let the Soup Rest

Turn off the heat and allow Lasagna Soup to rest for about 5 minutes.

During this time, the flavors settle and the noodles absorb a little more of the broth.

If the soup thickens too much while resting, simply stir in another splash of warm broth.

Step 10: Add the Cheese and Serve

Ladle the hot soup into deep serving bowls.

Place a generous spoonful of the ricotta mixture in the center of each bowl. Sprinkle with additional mozzarella and Parmesan, then finish with fresh basil or parsley.

As the ricotta melts into Lasagna Soup, the broth becomes creamy and cheesy while still keeping its rich tomato flavor.

Serving Suggestions

Lasagna Soup is filling enough to serve as a complete family dinner.

Garlic bread, toasted baguette slices, breadsticks, or homemade focaccia are excellent for dipping into the tomato broth.

For something lighter, pair Lasagna Soup with a Caesar salad, mixed green salad, cucumber tomato salad, roasted broccoli, green beans, or sautéed spinach.

A simple platter of roasted zucchini, peppers, and mushrooms can also complement the Italian-inspired flavors without making the meal feel too heavy.

For another rich and comforting dinner, try our Oven-Braised Beef Short Ribs with tender beef, savory herbs, and a deeply flavored sauce.

Recipe Tips

Use a large pot because the pasta will expand as it cooks.

Break the noodles into similar-size pieces so they cook at roughly the same speed.

Brown the beef well instead of simply steaming it. Those caramelized bits add extra flavor to the finished broth.

Do not overcook the pasta, especially if you plan to save leftovers.

For the best Lasagna Soup consistency, keep extra broth nearby. The noodles naturally absorb liquid both during cooking and while the soup sits.

Whole-milk ricotta creates the creamiest topping, although part-skim ricotta will also work.

Freshly shredded mozzarella melts more smoothly than some packaged shredded cheeses.

Add fresh basil or parsley shortly before serving so the herbs remain bright and fragrant.

Easy Variations

Lasagna Soup can easily be adapted to suit different tastes.

For a vegetable-packed version, stir in baby spinach during the final few minutes or sauté mushrooms, zucchini, and peppers with the onion.

For extra heat, use hot Italian sausage and increase the crushed red pepper flakes.

Ground turkey or chicken can replace beef for a lighter variation.

You can also make Lasagna Soup with mafaldine, bow-tie pasta, rotini, penne, or another short pasta instead of broken lasagna noodles.

For a creamier broth, stir in 1/4 cup of heavy cream near the end of cooking.

For extra cheese flavor, add additional Parmesan directly to each serving.

If you enjoy flavorful Mediterranean meals, you may also like our Greek Chicken Gyros / Souvlaki with Tzatziki.

Make-Ahead Instructions

Lasagna Soup is a great meal-prep recipe, although pasta continues absorbing broth after cooking.

For the best make-ahead texture, prepare the tomato and meat soup base without adding the noodles. Cool it completely and refrigerate in a covered container for up to 3 days.

When ready to serve, bring the soup base back to a simmer, add the broken noodles, and cook until tender.

Prepare the ricotta mixture separately and keep it refrigerated until serving.

Storage and Reheating

Store leftover Lasagna Soup in an airtight container in the refrigerator for up to 4 days.

The pasta will continue to absorb some broth during storage. Add a splash of chicken broth, beef broth, or water before reheating.

Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally until steaming hot.

Individual portions can also be reheated in the microwave.

If freezing, the best method is to freeze the meat and tomato base without pasta. Cool it completely, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and add freshly cooked pasta when reheating.

Nutrition Information

Approximate nutrition per serving:

Calories: 470
Protein: 32 g
Carbohydrates: 43 g
Fat: 20 g
Saturated Fat: 9 g
Fiber: 5 g
Sugar: 10 g
Sodium: 780 mg

Nutrition information is an estimate and can vary depending on the meat, pasta, cheese, broth, sauce, and portion size used.

Frequently Asked Questions

Can I use Italian sausage instead of ground beef?

Yes. Mild or spicy Italian sausage works beautifully in Lasagna Soup and gives the broth even more savory flavor.

Can I use another type of pasta?

Yes. Mafaldine, rotini, bow ties, penne, or another medium pasta shape will work well.

Can I make it vegetarian?

Yes. Leave out the meat and replace it with mushrooms, lentils, zucchini, spinach, or a combination of vegetables. Use vegetable broth instead of chicken or beef broth.

Why did my soup become very thick?

The noodles absorb liquid while cooking and continue doing so during storage. Simply stir in additional broth until you reach your preferred consistency.

Can I make this in a slow cooker?

Yes. Brown the meat and onion first, then transfer them to a slow cooker with tomatoes, broth, garlic, and seasonings. Cook on low for 5 to 6 hours. Add separately cooked pasta shortly before serving.

Can I freeze it?

Yes, although the pasta may become soft after freezing and thawing. For the best texture, freeze the tomato and meat base and prepare fresh pasta when serving.

What can I use instead of ricotta?

Cottage cheese, mascarpone, or a mixture of softened cream cheese and mozzarella can be used.

Final Thoughts

Lasagna Soup is a simple way to enjoy the comforting flavors of traditional lasagna in an easy one-pot meal.

The combination of seasoned meat, rich tomatoes, Italian herbs, tender noodles, mozzarella, Parmesan, and creamy ricotta makes every bowl satisfying without requiring the time needed to assemble a baked lasagna.

Keep this recipe handy for cold evenings, busy weeknights, meal prep, or family dinners when you want something warm, cheesy, and comforting.

With a rich tomato broth, tender pasta, savory beef, and creamy cheese in every serving, this one-pot dinner delivers classic lasagna flavor in an easier format.

Goulash Recipe

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Beef Goulash with tender beef, potatoes, carrots, onions, tomatoes, paprika, herbs, and rich savory sauce

Goulash Recipe

Beef Goulash is a rich, comforting one-pot meal made with tender beef, onions, garlic, tomatoes, paprika, broth, and simple herbs. It has deep savory flavor, a warm red sauce, and enough body to feel satisfying without being complicated.

This Beef Goulash is ideal for chilly evenings, family dinners, meal prep, or weekends when you want a slow-simmered dish that tastes even better after resting. Serve it with noodles, mashed potatoes, rice, or crusty bread to soak up every spoonful of the flavorful sauce.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 2 hours 5 minutes
Servings: 6

Ingredients

For the Beef

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Ingredients For the Goulash Base

  • 2 large yellow onions, diced
  • 4 garlic cloves, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, lightly crushed
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes
  • 3 cups beef broth
  • 1 red bell pepper, chopped
  • 2 carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 bay leaf
  • 1 teaspoon dried marjoram or oregano
  • 1 tablespoon Worcestershire sauce, optional

For Serving

  • Chopped fresh parsley
  • Sour cream, optional
  • Egg noodles, mashed potatoes, or crusty bread

Why You’ll Love This Recipe

Beef Goulash is the kind of meal that rewards slow cooking with tender meat and a deeply flavored sauce. The onions soften into the broth, the paprika adds warmth and color, and the beef becomes fork-tender after a gentle simmer.

Another reason to love Beef Goulash is its flexibility. Serve it as a thick stew, spoon it over noodles, or add extra broth for a looser consistency. Leftovers also reheat beautifully.

How to Make Beef Goulash

Step 1: Prepare the Beef

Pat the beef cubes dry with paper towels, then season with salt and black pepper.

Drying the meat helps it brown rather than steam. Browning creates extra flavor that will later blend into the sauce.

Step 2: Brown the Beef

Heat one tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add half of the beef in a single layer and cook for 3 to 4 minutes per side until browned. Transfer to a plate, add the remaining oil, and brown the rest of the meat.

Work in batches so the pan does not become overcrowded.

Step 3: Cook the Onions

Reduce the heat to medium.

Add the diced onions to the same pot and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.

The onions are an important part of Beef Goulash because they naturally thicken the sauce and add sweetness as they cook.

Step 4: Add Garlic and Spices

Stir in the garlic, sweet paprika, smoked paprika, and caraway seeds.

Cook for about 30 seconds, stirring constantly.

Paprika can become bitter if scorched, so keep the heat moderate and move quickly to the next step.

Step 5: Add Tomato Paste

Stir in the tomato paste and cook for 1 to 2 minutes.

Cooking the paste briefly deepens its flavor and removes some of its raw acidity.

Step 6: Build the Sauce

Add the diced tomatoes, beef broth, Worcestershire sauce if using, bay leaf, and marjoram.

Scrape the bottom of the pot with a wooden spoon to release any browned bits.

Return the beef and any juices from the plate to the pot.

Bring Beef Goulash to a gentle boil, then reduce the heat to low.

Step 7: Simmer Slowly

Cover the pot partially and simmer for about 60 minutes.

Stir occasionally and check that the liquid is only bubbling gently.

A slow simmer gives Beef Goulash enough time to tenderize the beef while keeping the sauce smooth and rich.

Step 8: Add the Vegetables

Add the chopped bell pepper, carrots, and potatoes.

Stir well, cover partially again, and continue simmering for 35 to 45 minutes, or until the beef and vegetables are tender.

If the sauce becomes too thick, add a small splash of broth.

Step 9: Adjust the Seasoning

Remove the bay leaf.

Taste the sauce and add extra salt, black pepper, or paprika if needed.

For a deeper savory flavor, you can add a small splash of Worcestershire sauce or an extra spoonful of tomato paste.

Step 10: Rest Before Serving

Turn off the heat and let the pot rest for 10 minutes.

This short resting period allows Beef Goulash to settle and gives the sauce a slightly thicker consistency.

Step 11: Garnish and Serve

Ladle the goulash into bowls or spoon it over noodles or mashed potatoes.

Finish with chopped parsley and a small spoonful of sour cream if desired.

Serving Suggestions

Beef Goulash can be served in several comforting ways.

For a traditional-style meal, spoon it over buttered egg noodles, dumplings, or mashed potatoes so they can soak up the rich paprika sauce.

For a simpler dinner, serve Beef Goulash with crusty bread and a cucumber salad or lightly dressed green salad.

You can also pair it with roasted cabbage, steamed green beans, or pickled vegetables for a little contrast.

For another hearty comfort-food dinner, try our Crockpot Cabbage Roll Casserole with beef, cabbage, rice, tomatoes, and savory herbs.

Recipe Tips

Choose beef chuck because it becomes tender and flavorful during slow cooking.

Cut the beef into similar-size cubes so it cooks evenly.

Brown the meat in batches to build better flavor.

Use good-quality paprika because it is one of the main flavors in the dish.

Do not let paprika burn after adding it to the pot.

Keep the simmer gentle rather than boiling aggressively.

For thicker Beef Goulash, simmer uncovered for the final 10 to 15 minutes.

For a thinner stew, add extra beef broth near the end of cooking.

Let the finished dish rest before serving for the best texture.

Easy Variations

Beef Goulash can be adjusted depending on the ingredients you have.

For a spicier version, add hot paprika, cayenne pepper, or a pinch of chili flakes.

For extra vegetables, add mushrooms, celery, parsnips, or green beans.

You can leave out the potatoes and serve the stew over noodles instead.

For a richer sauce, stir in a spoonful of sour cream after the pot is removed from the heat.

If you prefer a soupier version, add another cup of beef broth and reduce the cooking time slightly once the vegetables are tender.

Make-Ahead Instructions

Beef Goulash is an excellent make-ahead recipe because the flavors become even deeper after a night in the refrigerator.

Prepare the recipe completely, allow it to cool, and store it in an airtight container.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much.

Storage and Reheating

Store leftover Beef Goulash in an airtight container in the refrigerator for up to 4 days.

Reheat it in a saucepan over medium-low heat until steaming, stirring occasionally.

Individual portions can also be reheated in the microwave in short intervals.

For longer storage, freeze the cooled goulash for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving:

Calories: 430
Protein: 36 g
Carbohydrates: 28 g
Fat: 20 g
Saturated Fat: 7 g
Fiber: 5 g
Sugar: 8 g
Sodium: 680 mg

Nutrition values are estimates and will vary depending on the beef, broth, vegetables, and serving size.

Frequently Asked Questions

What cut of beef works best?

Beef chuck is ideal because it contains enough connective tissue to become tender and flavorful during slow simmering.

Can I make this in a slow cooker?

Yes. Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours.

Can I make it without potatoes?

Yes. Beef Goulash can be made without potatoes and served over noodles, rice, or mashed potatoes instead.

Why is my beef still tough?

It usually needs more time. Continue simmering gently until the meat becomes fork-tender.

Can I use ground beef?

You can, although the result will be more like an American-style goulash than a traditional beef stew.

Can I freeze it?

Yes. Cool completely, store in freezer-safe containers, and freeze for up to 3 months.

How can I thicken the sauce?

Simmer uncovered near the end of cooking, or mash a few potato pieces into the sauce.

Final Thoughts

Beef Goulash is a hearty one-pot meal that combines tender beef, paprika, onions, tomatoes, and vegetables in a rich savory sauce.

Because Beef Goulash reheats well and can be made ahead, it is a practical choice for family dinners, meal prep, and cold-weather comfort food.

Keep this Beef Goulash recipe handy whenever you want a warm, filling meal with deep flavor and simple ingredients. Serve Beef Goulash with noodles, bread, potatoes, or your favorite vegetables for a satisfying homemade dinner.

If you enjoy easy high-protein meals, you may also like our Chicken Pizza Crust with a cheesy chicken base and your favorite pizza toppings.