Hearty One-Pot Lasagna Soup
There’s something magical about lasagna: the rich sauce, the tender pasta, the melty cheese—it’s comfort food in every sense. But what if you could enjoy all of that in one pot with half the effort? This Lasagna Soup brings all the beloved flavors of the classic Italian dish into a cozy, satisfying bowl. With just 10 minutes of prep and pantry staples, this recipe is a weeknight hero and freezer-friendly favorite.
Whether you’re feeding a family or meal prepping for the week, this soup is guaranteed to become a regular on your dinner rotation.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (24 oz) jar pasta sauce
- 5 cups chicken broth (or beef broth for a richer flavor)
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 10 uncooked lasagna noodles
Optional Garnishes (Highly Recommended!)
- Shredded mozzarella cheese
- Grated parmesan cheese
- Dollops of ricotta cheese
- Fresh parsley, chopped
Instructions
1. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
2. Add the ground beef and diced onion. Cook until the beef is browned and fully cooked, breaking it apart with a spoon. Drain off any excess fat for a lighter soup.
3. Add the minced garlic and sauté for 1 more minute until fragrant.
4. Stir in the pasta sauce, chicken broth, crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 30 minutes, allowing the flavors to develop.
5. Meanwhile, cook the lasagna noodles separately according to package directions until al dente. Drain, then cut into bite-sized pieces using kitchen scissors or a knife.
6. Add the cooked noodles to the soup just before serving, stirring them in gently.
7. Ladle the soup into bowls and top each serving with shredded mozzarella, grated parmesan, a dollop of ricotta, and a sprinkle of chopped parsley.
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Storage Tips
If you plan on having leftovers, store the soup and noodles separately to prevent them from soaking up too much broth. Refrigerate in airtight containers for up to 3 days or freeze for up to 3 months. When ready to serve, reheat the soup and add the noodles and cheese fresh.
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Helpful Tips & Substitutions
Want to save a pot? You can cook the lasagna noodles directly in the soup by adding them during the last 10 minutes of simmering. Just add an extra cup of broth and break the noodles into smaller pieces before adding.
Broth: While chicken broth keeps the flavor light, beef broth brings a deeper, heartier base.
Meat: Swap ground beef for ground turkey or crumbled sausage for variety.
Cheese: Romano cheese can replace parmesan, or use cottage cheese in place of ricotta.
Noodles: Traditional lasagna noodles give an authentic feel, but Mafalda or small shell pasta work well too. Avoid no-boil noodles, as they can become mushy.
Sauce: Use your favorite jarred marinara or even homemade spaghetti sauce to personalize the flavor.
Nutrition Information (Per Serving)
- Calories: 325 kcal
- Carbohydrates: 39 g
- Protein: 24 g
- Fat: 7 g
- Saturated Fat: 2 g
- Cholesterol: 51 mg
- Sodium: 1169 mg
- Fiber: 2 g
- Sugar: 4 g
- Calcium: 47 mg
- Iron: 3 mg
- Potassium: 449 mg
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Warm, comforting, and loaded with flavor, this Lasagna Soup is a simpler, slurpable version of the classic dish we all love. Whether you’re enjoying it freshly made or reheating from the freezer, it’s a cozy, family-friendly meal that never disappoints.