Soups & Stews
This McCormick lasagna soup recipe delivers all the hearty, layered comfort of traditional lasagna—without the baking time or messy assembly. The secret lies in slow-cooked layers of tender ground beef, rich tomato sauce, and melted cheese that blend seamlessly into a velvety, satisfying broth.
I developed this version after craving lasagna flavors but wanting a quicker, one-pot solution that still delivers restaurant-quality depth.
The beauty of this recipe is its adaptability—you can use pre-cooked noodles for a faster version or break fresh lasagna noodles into the pot for extra texture. McCormick's Italian seasoning blend becomes the flavor backbone, creating that authentic Italian taste without measuring individual herbs.
The soup thickens naturally as it simmers, creating a luscious consistency that coats every spoonful with cheesy, meaty goodness.
What you'll end up with is a steaming bowl of comfort that's perfect for chilly evenings or meal prep. The layers of flavor—tender beef, rich tomato, creamy cheese—come together in every bite, offering all the satisfaction of lasagna without the effort.
It's the kind of dish that transforms a simple weeknight into a cozy family gathering.
Serve with crusty bread for dipping or a sprinkle of fresh basil for brightness. This soup keeps well in the refrigerator for up to five days, making it ideal for busy schedules. Let's create this comforting classic that feels like a hug in a bowl.
Ingredients for mccormick lasagna soup
Pantry staples plus a few specialty touches for that lasagna magic in soup form.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best flavor |
| Lasagna Noodles 🍝 | 12 whole | Uncooked, broken into pieces |
| Jarred Marinara Sauce 🍅 | 2 cups | High-quality like Rao's |
| Ricotta Cheese 🧀 | 15 oz | Whole milk preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| McCormick Italian Seasoning 🌿 | 1 tbsp | The flavor backbone |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
The beef is where this soup gets its hearty texture—80% lean gives you that perfect balance of flavor and tenderness. Costco or Walmart usually have the best prices for bulk ground beef, and it's worth grabbing the pre-ground to save time. Look for bright red color and good marbling. The lasagna noodles? Store-brand works fine, but if you're feeling fancy, grab the oven-ready kind from Whole Foods. Break them into 2-inch pieces before adding to the pot so they cook evenly. That McCormick Italian seasoning? Don't skimp—it's the secret to that authentic lasagna taste without measuring individual herbs.
No ricotta? Cottage cheese blended smooth works in a pinch, though it won't be as creamy. Short on mozzarella? Parmesan mixed in adds great flavor. The marinara can be homemade (I won't judge), but if you're using jarred, Rao's or Barilla are my go-tos—they've got that deep, rich flavor. Fresh basil is ideal, but dried oregano at half the amount gets you close. The heavy cream is non-negotiable for that velvety finish, but if you're watching calories, half-and-half works too. For the onion, any yellow or red works—just make sure it's fresh with no bruises.
This soup tastes even better the next day as the flavors meld. Keeps in the fridge for 5 days, and freezes beautifully for 3 months. I always make a double batch—one for dinner, one for lunches. The noodles soften more after reheating, so add a splash of broth when warming up. Garnish with that fresh basil right before serving—it brightens everything up. Leftovers? Just reheat with a little extra broth to loosen it up.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—no layers, no baking dish, just one pot where everything melts together. The lasagna noodles soften right in the broth, and that ricotta stretches like a dream when you stir it in last.
- Meat & Cheese Hug: That ground beef browns up fast, soaking into the marinara while the mozzarella stretches into gooey ribbons. Honestly, the first bite feels like a warm embrace—savory, cheesy, and just salty enough to make your taste buds happy.
- Game for Any Day: Pack it for lunch, serve it at a potluck, or freeze half for when you’re too tired to cook. Between us, this is my go-to when I need something hearty but doesn’t scream “holiday meal.” (Yes, even on a Tuesday night.)
- Budget-Busting Comfort: A jar of sauce, a block of cheese, and a pound of beef stretch this into six bowls—no fancy ingredients, just pure satisfaction. And leftovers? Even better the next day, if you can resist eating the whole pot.
Step-by-step instructions for Mccormick lasagna soup
Here's how to build this hearty, no-bake lasagna soup with layers of flavor.
Brown the Ground Beef and Sauté Aromatics
In a large Dutch oven or heavy pot, heat the 1.5 lb ground beef over medium-high heat until it loses its raw color. Break it apart with a wooden spoon as it cooks, about 5-6 minutes. This step develops deep meaty flavor that forms the soup's foundation.
Once the beef is browned, push it to one side of the pot and add 1 tablespoon olive oil (not listed but necessary for cooking). Add the 1 medium yellow onion and 4 cloves garlic cloves (minced), cooking until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Stir the beef back into the pot and sprinkle with 1 tablespoon McCormick Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Let it cook together for another 2 minutes to blend all the flavors.
Build the Rich Sauce Base
Pour in the 2 cups jarred marinara sauce and 4 cups beef broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Let it cook uncovered for 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. This slow simmering step is crucial—it allows all the seasonings to develop and creates a deeply flavorful broth.
While the sauce simmers, break the 12 whole lasagna noodles in half over a cutting board. You'll need about 24 pieces total, each roughly 4-5 inches long. Add these to the pot and stir gently to coat them in the sauce. Let them simmer for 5 minutes to soften slightly but not fully cook.
Layer in the Cheeses
Reduce the heat to low and stir in the 15 oz ricotta cheese and ½ cup heavy cream. Let the mixture cook gently for 3-4 minutes, stirring occasionally, until the ricotta begins to melt and thicken the soup slightly. This step creates that signature creamy texture without needing to bake.
Next, sprinkle the 2 cups shredded mozzarella cheese evenly over the top. Stir gently just until the cheese begins to melt and blend into the soup, about 1-2 minutes. Be careful not to over-stir, as this can break the noodles too much. The cheese should create a luxurious, melted blanket throughout the soup.
Finish and Garnish
Taste the soup and adjust the seasoning with more salt or pepper if needed. The soup should be rich, savory, and perfectly seasoned. Let it simmer gently for another 5 minutes to let all the flavors meld together completely.
Remove the pot from heat and stir in the ¼ cup chopped fresh basil leaves. The basil adds a bright, fresh contrast to the rich, cheesy soup. Ladle the soup into bowls immediately and serve while hot. The noodles will continue to soften slightly from the residual heat, and the cheeses will stay beautifully melted. This soup tastes even better the next day, so consider making extra for leftovers!
Pro Tips For Making Mccormick Lasagna Soup
- Brown the Beef Right: Don’t just dump raw ground beef into the pot—break it into small chunks first, then cook them over medium-high heat until they’re no longer pink and the edges crisp slightly. I learned this the hard way: skipping this step leaves your soup tasting undercooked and dull.
- Pre-Cook the Noodles: Boil the lasagna noodles for 2 minutes less than the package says, then drain and rinse them under cold water. They’ll soften further in the soup, but this keeps them from turning to mush—no one wants a watery lasagna soup.
- Stir the Ricotta: Don’t just spoon ricotta into the soup like it’s an afterthought. Mix it with a fork first to break up any lumps, then stir it into the warm sauce off the heat—this prevents curdling and ensures a creamy texture every time.
- Top with Mozzarella Late: Sprinkle the shredded mozzarella on top right before serving, not while the soup simmers. Melting it in too early makes the cheese greasy and watery—you want that perfect stretchy pull when you take your first bite.
Storing and reheating this mccormick lasagna soup
Refrigerator Storage
Let your lasagna soup cool completely before transferring to airtight containers—I use glass Pyrex with snap-on lids for best results. Store at 40°F or below for up to 5 days, though I find the flavors actually deepen after 24 hours as the cheeses meld further.
The noodles soften slightly overnight, so add a splash of beef broth when reheating to restore creaminess. 🥣
Freezer Prep Tips
For long-term storage, freeze in quart-sized freezer bags (leave 1-inch headspace for expansion) or glass containers. Label with the date—this soup stays excellent for 3 months. I recommend freezing in single-serving portions for easy reheating. Let it thaw overnight in the fridge before reheating to maintain texture. 🧊
Stovetop Reheating
My preferred method is stovetop reheating: place the desired portion in a pot with ¼ cup beef broth, then heat over medium-low for 10-12 minutes, stirring occasionally.
The broth helps restore the creamy consistency. If the soup looks too thick, add more broth 1 tablespoon at a time until reaching your desired texture. 🔥
Microwave Method
For quick meals, transfer soup to a microwave-safe bowl, cover loosely, and heat on medium power for 3-4 minutes, stirring halfway. Add 1-2 tablespoons broth if needed to loosen the texture. Avoid high power to prevent overheating the cheese. Stir well before serving to redistribute flavors. ⚡
Garnish After Reheating
Always add fresh basil leaves or a sprinkle of Parmesan cheese right before serving—these brighten the rich flavors. I also like a drizzle of olive oil to enhance the cheesy goodness. The fresh garnish makes reheated soup taste almost as good as fresh! 🌿
Make-Ahead Strategy
I always double the recipe and freeze half immediately. This way, I have a ready-to-reheat meal for busy nights. The frozen portion reheats beautifully, and the fresh batch stays in the fridge for 3-4 days. It's my secret to stress-free weeknight dinners! 💡
Nutrition facts
Frequently asked questions
Can I use pre-cooked lasagna noodles in this recipe?
For a faster version, use 12 oz pre-cooked lasagna noodles (like the kind from a box) and break them into 2-inch pieces before adding to the pot. They'll cook through in just 3-4 minutes of simmering, saving you time. Just be sure to drain any excess water first to prevent a watery soup.
How do I make this soup vegetarian?
Swap the ground beef for 1 lb mushrooms (cremini or portobello) and ½ cup lentils for heartiness. Use vegetable broth instead of beef broth, and add 1 teaspoon smoked paprika for depth. The ricotta and mozzarella will still provide that creamy lasagna flavor without meat.
Why did my soup turn out too thick?
This usually happens when the noodles absorb too much liquid. To fix it, stir in ¼ cup beef broth or water while reheating. For prevention, break the noodles into slightly larger pieces (3-4 inches) so they cook faster without over-absorbing. The soup should have a creamy but spoonable consistency, not glue-like.
Can I add spinach or other veggies?
Yes! Stir in 2 cups fresh spinach or 1 cup frozen chopped spinach during the last 5 minutes of cooking. For heartier veggies like zucchini or bell peppers, dice them small and add them with the onions at the beginning. Just be mindful of cooking times—delicate veggies like spinach should go in last.
How can I make this soup spicier?
Add ½ teaspoon red pepper flakes with the Italian seasoning, or stir in 1-2 teaspoons hot sauce at the end. For a smoky kick, sprinkle ½ teaspoon chipotle powder into the simmering sauce. Remember, you can always adjust heat to taste—start conservative and add more if needed.