Soups & Stews
This McCormick lasagna soup recipe delivers all the hearty, layered flavors of classic lasagna without the fuss of baking—just rich, comforting layers of pasta, meat, and cheese simmered into one pot.
The secret lies in using McCormick’s Italian seasoning blend to build deep, savory notes that mimic traditional lasagna while keeping prep simple. I’ve tested this recipe countless times, and it never fails to satisfy even the most skeptical lasagna purists.
The beauty of this no-bake method is that every ingredient works together in a single pot, creating a velvety broth infused with garlic, tomato, and herbs. You’ll start with ground beef and onions for a meaty base, then layer in lasagna noodles, ricotta, and mozzarella—all cooked until tender and melty.
The result is a soup so rich and satisfying, it feels like a hug in a bowl.
What makes this recipe truly special is how it balances tradition with convenience. The McCormick seasoning ensures authentic Italian flavors without requiring specialty ingredients, and the one-pot approach means minimal cleanup.
By the time you’re done, you’ll have a steaming pot of lasagna soup with perfectly cooked noodles, tender meat, and melted cheese throughout—no oven required.
This dish works equally well as a weeknight dinner or a cozy gathering centerpiece. Serve it with crusty bread for soaking up every last drop of that creamy, cheesy broth. Let’s get cooking—your taste buds will thank you.
Ingredients for mccormick lasagna soup
Pantry staples plus McCormick's magic blend—this soup comes together faster than you can say 'no-bake'.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80% lean or leaner for best texture |
| Medium Yellow Onion 🧅 | 1 whole | Diced small for even cooking |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Lasagna Noodles 🍝 | 8 oz | Uncooked, broken into 2-inch pieces |
| Ricotta Cheese 🧀 | 15 oz | Part-skim for creaminess |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, low-moisture preferred |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz, crushed tomatoes work too |
| McCormick Italian Seasoning 🌿 | 1 tbsp | The secret flavor booster |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing onions |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Basil 🌿 | 1 tsp | Optional for extra herbiness |
The ground beef is your flavor anchor here. 80% lean or leaner breaks down better during simmering, giving you that perfect lasagna texture without grease. Grab the McCormick Italian seasoning from the spice aisle—it’s the shortcut to authentic Italian flavor. I always get the 28 oz can of crushed tomatoes at Trader Joe’s because it’s cheaper and tastes fresher than the big brands. For the ricotta, part-skim gives you that creamy texture without making the soup too heavy. The mozzarella? Low-moisture shredded melts cleaner than the pre-shredded kind with the anti-caking stuff.
No McCormick seasoning? Mix 1 tsp dried oregano, 1 tsp dried basil, ½ tsp dried thyme, and ½ tsp garlic powder—it’s not identical but gets you close. Running low on mozzarella? Parmesan at half the amount adds umami depth. The lasagna noodles can be regular or no-boil—just break them into 2-inch pieces so they cook evenly in the soup. Fresh basil? Use twice the amount of dried. And if you’re in a pinch, egg noodles work in a bind, though they’ll be slightly firmer.
This soup tastes even better the next day—honestly, 3-4 days in the fridge is perfect. Portion it out into containers so you can grab a bowl straight from the fridge. Freezes beautifully for up to 3 months too, though the noodles get a little softer after thawing. I always make a double batch because it’s that good—leftovers make an amazing lunch or a quick dinner reheated with a splash of milk for extra creaminess.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no layers, no fuss. Just brown the ground beef with onion and garlic, toss in broken lasagna noodles, and let it simmer until everything melts into a rich, saucy hug. My kids think I’m a genius (and honestly, so do I).
- Ricotta Game-Changer: That creamy ricotta swirled into the soup? It’s the secret weapon. One spoonful transforms this from hearty beef-and-noodle to comfort food. I’ll be real: the first time I added it, my husband asked for seconds before I even finished stirring.
- Weeknight Workhorse: Between us, this is my go-to when I’ve got a houseful and zero energy. It reheats like a dream, feeds six with leftovers for days, and still tastes like I slaved over it. (Spoiler: I didn’t.) The noodles soften just enough to disappear into the sauce—no soggy mess here.
- Budget Bulk: Ground beef, onions, garlic, and lasagna noodles? Check. Ricotta stretches further than you’d think, and the McCormick seasoning pack does all the flavor work for you. I make a double batch, freeze half, and still have a solid meal for under $10. That’s a win for my wallet and my taste buds.
Step-by-step instructions for McCormick lasagna soup
Here's how to build this hearty lasagna soup with layers of flavor—no oven required.
Brown the Ground Beef and Sauté Aromatics
Heat the 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the 1 pound ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown—about 5-6 minutes. You're looking for small, crumbly pieces with some golden edges.
Push the beef to one side of the pot and add the diced medium yellow onion and minced garlic cloves. Sauté for 3-4 minutes until the onions soften and turn translucent, and the garlic releases its fragrant aroma. Stir occasionally to prevent burning—garlic can go from delicious to bitter in seconds.
Build the Flavor Base with Sauce and Seasonings
Pour in the 1 can canned tomato sauce and 2 cups beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the 1 tablespoon McCormick Italian seasoning, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon dried basil. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for 10 minutes to allow the flavors to meld together. You'll notice the sauce deepening in color and developing a rich, savory aroma—this is where all the magic happens. If the mixture reduces too much, add a splash of water or broth to keep it loose.
Add Cheeses and Prepare the Noodles
Reduce the heat to low and stir in the 15 ounces ricotta cheese and 1 cup shredded mozzarella cheese until they're completely melted and smooth. The ricotta will give the soup its signature creaminess, while the mozzarella adds that classic lasagna meltiness. Stir gently to avoid breaking up the ricotta too much.
Meanwhile, break the 8 ounces lasagna noodles into 2-inch pieces by hand or with kitchen shears. You want pieces that are small enough to cook quickly but large enough to hold their shape. Set them aside—they'll cook directly in the soup.
Combine and Simmer to Perfection
Add the broken lasagna noodles to the soup and stir gently to distribute them evenly. Increase the heat to medium-low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally. The noodles should soften and absorb the flavorful broth, while the cheeses melt completely into a creamy consistency.
Taste and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors. The soup should be rich, comforting, and full of layers of lasagna goodness without needing an oven. If the soup thickens too much during cooking, stir in a splash of water or broth to reach your desired consistency.
Serve Warm with Optional Garnishes
Ladle the lasagna soup into bowls and serve immediately while it's hot. The combination of tender noodles, creamy cheeses, and savory meat creates a satisfying, one-pot meal that's perfect for chilly days. For extra flair, top each serving with additional shredded mozzarella, a sprinkle of fresh basil, or a drizzle of grated Parmesan if you have it on hand.
This soup delivers all the comfort of traditional lasagna without the fuss of layering and baking. The no-bake approach makes it perfect for busy weeknights or when you just want a comforting meal without turning on the oven. Enjoy it with a side of garlic bread or a simple green salad for a complete dinner.
Pro Tips For Making Mccormick Lasagna Soup
- Brown the Beef Properly: Don’t just cook the ground beef—get it deep brown with a crust. Break it into small pieces first, then spread them out in the pan instead of piling them up. I learned this the hard way when my soup tasted more like a meatloaf than a rich, savory base.
- Slice the Onion Thin: Use a sharp knife and cut the onion into paper-thin slices instead of chopping it. They’ll soften faster and blend into the sauce without leaving noticeable chunks. (Yes, even if you’re impatient like me—this actually cuts cooking time.)
- Boil Noodles Until Tender: Lasagna noodles sink like stones, so don’t pull them out at the first sign of softness. Let them cook until they’re just al dente—about 2 minutes past package instructions—so they hold up better in the soup. Overcooking here ruins the texture.
- Stir in Ricotta Last: Add the ricotta right at the end, off the heat, and stir gently. Heating it too long makes it grainy and stringy. If you’re worried about lumps, press it through a fork first—it’s worth the extra 30 seconds.
Best sauces and condiments for this dish
Classic Tomato Sauce
Start with a rich, tomato-based sauce as your foundation—it’s the heart of lasagna soup. I recommend using 28 oz crushed tomatoes (like Trader Joe’s) for their natural sweetness and depth.
Simmer them with 1 tbsp McCormick Italian seasoning, ½ tsp salt, and ¼ tsp black pepper for 10 minutes to let the flavors meld. The acidity in tomatoes balances the richness of the ricotta and mozzarella perfectly. 🍅
Creamy Ricotta Swirl
The ricotta cheese is what transforms this soup into lasagna magic. Stir in 15 oz part-skim ricotta after the sauce simmers, letting it melt into a velvety texture. For extra creaminess, add ½ cup heavy cream or whole milk while stirring.
This step is non-negotiable—it’s the secret to that authentic lasagna mouthfeel. The ricotta also helps bind the noodles and meat together.
Melted Mozzarella Magic
Fold in 1 cup shredded low-moisture mozzarella in the final 5 minutes of cooking. This ensures it melts smoothly without clumping. For a gooey texture, use freshly shredded mozzarella (not pre-shredded with anti-caking agents).
If you’re feeling fancy, add ¼ cup grated Parmesan at the end for a salty, umami kick. The cheese should coat the noodles and beef like a dreamy blanket. 🧀
Garlic-Infused Olive Oil
Sauté 3 minced garlic cloves in 1 tbsp extra-virgin olive oil until fragrant but not browned—this adds a fragrant depth that elevates every spoonful. For a nutty twist, toast the garlic in the oil for 1 extra minute (watch closely—it burns fast!).
This step is optional but makes a huge difference in flavor complexity. I often drizzle a little extra olive oil over finished bowls for richness.
Herbaceous Finishing Touches
Brighten the soup with 1 tsp dried basil (or 2 tbsp fresh) and a pinch of red pepper flakes for heat. Fresh basil adds a vibrant note, while red pepper flakes give it a subtle kick.
For a luxurious touch, top each serving with crispy fried shallots or toasted breadcrumbs. These garnishes add texture contrast and make the soup feel restaurant-worthy. ✨
Broth Boost Options
Swap the beef broth for chicken broth (for a lighter taste) or vegetable broth (for a vegetarian version). For extra depth, add 1 tsp balsamic vinegar or 1 tbsp tomato paste to the initial sauce.
If you love umami, stir in 1 tsp Worcestershire sauce—it deepens the savory notes without overpowering. Each variation keeps the soul of lasagna soup intact while offering a fresh twist. 💡
Nutrition facts
Frequently asked questions
Can I make this lasagna soup vegetarian?
Swap the ground beef for 1 lb crumbled tempeh or 2 cups lentils (cooked) and use vegetable broth instead of beef. For extra protein, add ½ cup white beans or 1 cup mushrooms sautéed with the onions. The ricotta and mozzarella will still give it that creamy lasagna feel.
Why does my lasagna soup get watery after adding cheese?
The ricotta and mozzarella release moisture when melted, which can thin the soup. To fix this, simmer uncovered for 5 extra minutes to reduce the liquid, or stir in 1 tablespoon cornstarch mixed with 2 tbsp cold water until thickened. For prevention, use low-moisture mozzarella and avoid overfilling the pot.
Can I use no-boil lasagna noodles?
Yes! No-boil noodles work perfectly—they absorb the broth while cooking in the pot. Break them into 2-inch pieces as directed, but reduce simmering time to 12-15 minutes since they cook faster than regular noodles. Check for tenderness at 10 minutes to avoid mushiness.
How do I make this soup ahead of time?
This soup tastes even better the next day! Let it cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on the stove over medium-low heat, stirring occasionally, until warmed through. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What’s the best way to reheat leftovers?
Gently reheat on the stovetop over low heat to prevent the noodles from becoming mushy. Add 1-2 tablespoons milk or broth if the soup thickens too much. For extra creaminess, stir in 1 tablespoon butter while warming. Microwave reheating works too—just cover with a damp paper towel and heat in 1-minute intervals, stirring between each.