Lasagna Soup: A Delicious One Pot Recipe!

Looking for a delicious and easy dinner recipe? Try this One Pot Lasagna Soup recipe that combines all the flavors of traditional lasagna in a comforting and hearty soup form. Ready in only 35 minutes, this easy lasagna soup is comfort food at its finest!

Photo byThe Cookin' Chicks

Don’t you just love a good soup recipe? Not only does it warm you up on cold weather evenings, but they often reheat perfectly and leftovers are just as delicious! This recipe for lasagna soup includes seasoned ground beef, chopped onion, seasonings, and broken lasagna noodles in a savory broth that everyone will enjoy. With a Ricotta cheese mixture added just before serving, this cheesy soup is a must try!

Photo byThe Cookin' Chicks

Why You’ll Love this Easy One Pot Lasagna Soup Recipe

• Quick and Easy– no layering needed! Simply cook the meat, add the remaining ingredients, simmer, and serve! Easy meal prep time and little to no effort required!
• Only One Pot Needed– using only one pot, clean up is a breeze! No need to fill that sink with dishes to clean!
• Customizable– feel free to make this your own by using any pasta desired, use Italian sausage in place of ground beef, add veggies such as carrots, celery, bell peppers, spinach, etc.
• Freezer Friendly– if you have leftovers or choose to make this as a freezer meal, once cooled, this freezes perfectly for up to 3 months!

Photo byThe Cookin' Chicks

Lasagna Soup One Pot Ingredients and Substitutions

Below is a quick overview of ingredients needed and substitution options.

• Ground Beef– use one pound lean ground beef, however, for even more flavor, use half Italian sausage and half ground beef. To make it healthier, you can use ground turkey or ground chicken.
• Onion– I use one large yellow onion and chop it. White onion works great too.
• Garlic– fresh minced garlic is best, if you love garlic, add more. Don’t love it, omit or decrease amount.
• Tomato Paste– any brand works. This helps thicken the soup without the need for flour.
• Red Pepper Flakes– this adds a tiny kick to the soup, but doesn’t make it spicy.
• Salt/ Ground Black Pepper/ Oregano– this seasons the overall taste of the soup. Adjust accordingly. Feel free to add in a bay leaf, Italian seasoning, Basil, thyme, Parsley, etc.
• Marinara Sauce– any brand and flavor works. We LOVE garlic in my house, so I tend to buy the roasted garlic marinara sauce.
• Beef Broth– look for low sodium to control the salt count. You can also use chicken broth if desired.
• Heavy Cream– this adds to the creaminess of the soup. If needed, you can use half and half, but heavy cream is best.
• Lasagna Noodles– use regular uncooked lasagna noodles and not the no boil noodles. Break regular lasagna noodles into small pieces, doesn’t have to be same size pieces. If you prefer a different type of noodle, use that, no problem!
• Ricotta– this adds a creamy, cheesy addition and although the cheesy mixture is optional, it really enhances the flavor of this soup.
• Parmesan– what’s lasagna without cheese, right?! Freshly shredded is best, but grated Parmesan cheese works too. You can also add shredded Mozzarella cheese if desired.
• Fresh Basil– adds to the freshness of the taste. Optional, but so yummy!

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How to make One Pot Lasagna Soup

1. Heat olive oil in a large Dutch oven or pot over medium heat. Chop the onion and add it to the pot. Cook until the onions are translucent, about 5 minutes.
2. Mince the garlic and add it to the Dutch oven along with the beef. Cook for 7 to 10 minutes or until the beef is browned, then drain the excess fat.
3. Add the marinara sauce, beef broth, salt, pepper, oregano, chili flakes, and tomato paste. Stir and bring the mixture to a boil.
4. Break the lasagna noodles into 2-inch pieces and add them to the soup. Reduce the heat and let simmer until the noodles are tender, about 8 to 10 minutes.
5. Stir in the heavy cream.
6. In a separate bowl, combine the Parmesan and ricotta.
7. Serve the soup in bowls and dollop with the ricotta mixture. Top with chopped basil, if desired.

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Best Pot to make Cheesy Lasagna Soup

I love using my Dutch Oven for any and all soup recipes! I have found that the 7-9 quart is the ideal size because it holds plenty for my entire family. If using cast iron, it is extremely durable, although heavy.

I use my Always Pot and am obsessed. It cooks evenly, is versatile, and has held up for many years. Plus, it isn’t near as heavy as my cast iron version! You can’t go wrong with any large pot though!

Photo byThe Cookin' Chicks

How to serve Lasagne Soup

Simply ladle the soup into soup bowls and spoon your Ricotta cheese mixture on top just before serving. If you would like to add additional cheese and fresh herbs, just before serving is the perfect time! Finish off the meal with some warm crusty bread, Garlic bread, or a side salad for a complete meal!

Storing One Pot Lasagna Soup

• Allow to fully cool before placing leftovers in an airtight storage container in refrigerator up to 5 days. To reheat, place in microwave or use the stove to heat through.
• Freeze for up to 3 months in airtight containers. Allow to thaw in fridge overnight or reheat from frozen in the microwave for 6-8 mins, stirring halfway through.

Easy Lasagna Soup Recipe FAQ’s

Can I make this in the slow cooker?

Yes! Brown your ground beef on the stove in a skillet and transfer to your crock pot insert. Add the remaining ingredients (minus cheeses and noodles), then cook on high for 4-6 hours or low for 8-10 hours. About 30 minutes before serving, add the lasagna noodles and cook until al dente. Serve with scoop of cheesy mixture on top.

How can I make this in the Instant Pot?

Use the sauté setting to cook your ground beef and add in the onions, garlic, etc.. Add your noodles, pushing them down so they’re submerged under the liquid. Seal with the lid then cook on Manual setting for 6 minutes. Release pressure and once pin drops, ladle into bowls and serve with cheesy mixture.

Exact Ingredients

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• 1 lb ground beef
• 1 yellow onion diced
• 3 cloves garlic minced
• 6 oz tomato paste
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Oregano
• 3 cups marinara sauce
• 4 cups beef broth chicken broth works great too
• 1/2 cup heavy cream
• 6-8 lasagna noodles broken into small pieces
• 1 cup Ricotta cheese
• 3/4 cup Parmesan cheese
• Fresh Basil optional when serving