There’s nothing quite like the comforting flavors of lasagna, but let’s be honest, layering noodles, sauces, and cheeses can be a bit of a project, especially on a busy weeknight. That’s where this One-Pot Lasagna Soup comes to the rescue! I stumbled upon this recipe last month when I was craving that classic Italian taste but needed something quick and easy. Let me tell you, it was a game-changer. From prep to table in under 30 minutes, this soup delivered all the hearty, cheesy goodness of lasagna without the fuss. My family absolutely devoured it, and even my picky eaters were asking for seconds! The rich tomato broth, tender beef, and cheesy, noodle-filled goodness is pure comfort in a bowl. If you’re looking for a simple, satisfying, and incredibly flavorful meal that the whole family will love, this One-Pot Lasagna Soup is it. Trust me, once you try it, it will become a regular in your dinner rotation.

Ingredients

This recipe uses simple, pantry-staple ingredients to create a flavor explosion. Here’s everything you’ll need to whip up this delicious One-Pot Lasagna Soup:

1 tablespoon extra virgin olive oil: The foundation for building flavor, olive oil adds richness and helps sauté the onions and garlic to perfection. Extra virgin olive oil is preferred for its superior flavor and health benefits, but regular olive oil or even vegetable oil can be substituted if needed.
1 large yellow onion, diced (about 1 cup): Onion is a crucial aromatic that forms the base flavor of many Italian dishes. Yellow onions are versatile and provide a balanced sweetness and savory depth to the soup. Dicing the onion ensures it cooks evenly and blends seamlessly into the soup.
2 teaspoons garlic minced: Garlic is another essential aromatic in Italian cuisine. Minced garlic releases its pungent and savory flavor, complementing the onion and enhancing the overall taste of the soup. Freshly minced garlic is always best, but pre-minced garlic from a jar can be used for convenience.
1 pound ground beef: Ground beef provides the hearty protein element in this lasagna soup, mimicking the meat layer in traditional lasagna. Choose lean ground beef (85% lean or higher) to minimize excess grease and keep the soup healthier. For richer flavor, you could also use ground Italian sausage or a combination of beef and sausage.
2 teaspoons Italian seasoning: This blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram is the key to achieving that classic Italian flavor. Italian seasoning simplifies flavoring and ensures a balanced herb profile in the soup. If you don’t have Italian seasoning, you can create your own blend using individual dried herbs.
2 teaspoons kosher salt: Salt is a fundamental seasoning that enhances the flavors of all the other ingredients. Kosher salt is preferred by many cooks for its clean taste and ease of use. Adjust the amount of salt to your preference, tasting as you go.
2 teaspoons black pepper: Black pepper adds a touch of spice and complexity to the soup. Freshly ground black pepper is recommended for the best flavor, but pre-ground pepper works just as well.
1 jar (24 ounces) marinara sauce, or homemade: Marinara sauce is the tomato base of the lasagna soup, providing sweetness, acidity, and rich tomato flavor. A good quality store-bought marinara sauce works wonderfully for convenience. For an even more flavorful soup, consider using your favorite homemade marinara sauce. Look for sauces with simple ingredients and no added sugar.
4 cups beef broth: Beef broth adds depth and savory richness to the soup base, complementing the ground beef and creating a flavorful liquid. Low-sodium beef broth is recommended to control the saltiness of the soup. Chicken broth can be substituted if you don’t have beef broth on hand, but beef broth will provide a more authentic lasagna flavor.
1 can (28 ounces) crushed tomatoes: Crushed tomatoes add texture and bulk to the soup, providing a chunkier tomato element alongside the marinara sauce. Using crushed tomatoes in addition to marinara sauce creates a more complex and hearty tomato base. You can also use diced tomatoes if you prefer a chunkier soup.
12 ounces uncooked lasagna noodles, broken into pieces: Lasagna noodles are the star of the show, bringing the classic lasagna element to this soup. Breaking the noodles into smaller pieces ensures they cook evenly in the soup and are easier to eat. Traditional lasagna noodles are recommended, but you can also use whole wheat lasagna noodles for added fiber.
½ cup heavy cream: Heavy cream adds richness and creaminess to the soup, creating a luxurious texture and balancing the acidity of the tomatoes. Heavy cream should be added at the end of cooking to prevent it from curdling. For a lighter option, you can use half-and-half or even milk, but the soup will be less creamy.
1 cup mozzarella cheese shredded: Mozzarella cheese is a classic lasagna cheese, known for its mild flavor and excellent melting properties. Shredded mozzarella cheese melts beautifully into the soup, creating cheesy pockets of goodness. Part-skim or whole milk mozzarella can be used.
1 cup parmesan cheese shredded: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the soup, enhancing the overall Italian taste. Freshly grated parmesan cheese is preferred for the best flavor, but pre-shredded parmesan can also be used. Reserve some extra parmesan for topping individual bowls when serving.
Fresh parsley, chopped, for garnish: Fresh parsley adds a pop of freshness, color, and herbaceous flavor to the soup. Chopped parsley is used as a garnish to brighten up the dish and add a final touch of flavor. Other fresh herbs like basil or oregano can also be used for garnish.
Ricotta cheese, optional, for garnish: Ricotta cheese is a classic lasagna ingredient and adds a creamy, slightly tangy element to the soup when used as a garnish. Dolloping ricotta cheese on top of each bowl adds an extra layer of richness and flavor, mimicking the ricotta layer in traditional lasagna. Full-fat or part-skim ricotta cheese can be used.

Instructions

This One-Pot Lasagna Soup is incredibly easy to make, requiring just a few simple steps. Follow these instructions for a guaranteed delicious and comforting meal:

Sauté Aromatics: Begin by heating 1 tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Allow the oil to heat up until it shimmers slightly, indicating it’s ready for the vegetables. Add the diced yellow onion to the pot and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and softened. This step is crucial for building flavor as it releases the natural sweetness of the onion. Once the onion is translucent, add the minced garlic to the pot and cook for 1 more minute, stirring constantly. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic briefly releases its aromatic oils and infuses the oil with flavor. The combination of sautéed onion and garlic forms the flavor foundation for the entire soup.
Brown the Ground Beef: Add 1 pound of ground beef to the pot with the sautéed onions and garlic. Sprinkle in 2 teaspoons of Italian seasoning, 2 teaspoons of kosher salt, and 2 teaspoons of black pepper. These seasonings will infuse the ground beef with classic Italian flavors. Using a wooden spoon or spatula, break up the ground beef into smaller pieces as it cooks. Continue to cook, stirring occasionally, for about 8-10 minutes, or until the ground beef is no longer pink and is cooked through. Browning the ground beef adds depth of flavor and richness to the soup. If there is excess grease from the ground beef, carefully drain it from the pot before proceeding to the next step. Draining excess grease helps to keep the soup from being too oily.
Simmer the Soup Base: Pour in 1 jar (24 ounces) of marinara sauce, 4 cups of beef broth, and 1 can (28 ounces) of crushed tomatoes into the pot with the cooked ground beef. Stir well to combine all the ingredients, ensuring the sauce and broth are evenly distributed. Bring the soup to a simmer over medium heat. Simmering allows the flavors to meld together and deepen, creating a richer and more complex soup.
Cook the Lasagna Noodles: Once the soup is simmering, add 12 ounces of uncooked lasagna noodles, broken into pieces, to the pot. Gently stir the noodles into the soup, ensuring they are submerged in the liquid. Increase the heat slightly to maintain a gentle simmer. Cook for 8-9 minutes, or until the lasagna noodles are cooked al dente, meaning they are tender but still have a slight bite. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Cooking the noodles directly in the soup allows them to absorb the flavorful broth and become perfectly tender.
Add Cream and Cheese: Reduce the heat to low. Pour in ½ cup of heavy cream and add 1 cup of shredded mozzarella cheese and 1 cup of shredded parmesan cheese to the soup. Stir continuously until the cheeses are fully melted and incorporated into the soup, creating a creamy and cheesy texture. Adding the heavy cream and cheeses at the end helps to maintain their creamy texture and prevents the cheese from becoming stringy.
Garnish and Serve: Ladle the One-Pot Lasagna Soup into bowls. Garnish each serving with fresh parsley, chopped, and a dollop of ricotta cheese, if desired. These garnishes add freshness, flavor, and visual appeal to the soup. Serve immediately and enjoy this comforting and satisfying One-Pot Lasagna Soup!

Nutrition Facts

This nutrition information is an estimate and can vary based on specific ingredients and serving sizes. Calculations are based on approximately 6 servings per recipe.

Serving Size: Approximately 1.5 – 2 cups
Calories per Serving: Approximately 450-550 calories
Protein: 30-35 grams
Fat: 25-30 grams
- Saturated Fat: 15-20 grams
Cholesterol: 100-120 mg
Sodium: 800-1000 mg (can vary depending on broth and sauce sodium content)
Carbohydrates: 40-50 grams
- Fiber: 5-7 grams
- Sugar: 10-15 grams

Note: These values are approximate. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used. Consider using lower-sodium broth and marinara sauce to reduce sodium content. You can also reduce the amount of cheese or heavy cream to lower fat and calorie content.

Preparation Time

This recipe is designed for speed and convenience, making it perfect for busy weeknights. Here’s a breakdown of the preparation and cooking times:

Prep Time: 5 minutes
- This includes dicing the onion, mincing the garlic (if using fresh), and breaking the lasagna noodles into pieces. If you are using pre-minced garlic and pre-shredded cheese, the prep time can be even faster.
Cook Time: 20 minutes
- This includes sautéing the onion and garlic, browning the ground beef, simmering the soup base, and cooking the lasagna noodles. The total cooking time may vary slightly depending on your stove and the desired tenderness of the noodles.
Total Time: 25 minutes
- From start to finish, this One-Pot Lasagna Soup is ready in just 25 minutes, making it a remarkably quick and easy meal option. This fast cooking time is one of the biggest advantages of this recipe, allowing you to enjoy a comforting and flavorful dinner even when you are short on time.

How to Serve One-Pot Lasagna Soup

This hearty soup is a meal in itself, but you can enhance your dining experience with these serving suggestions:

Classic Bread:
- Crusty Bread: Serve with slices of crusty bread like baguette, ciabatta, or sourdough for dipping into the flavorful broth and soaking up every last drop.
- Garlic Bread: Elevate the Italian theme with warm garlic bread. Homemade or store-bought garlic bread adds a buttery, garlicky complement to the soup.
- Breadsticks: Serve with soft or crispy breadsticks for a fun and easy way to enjoy the soup.
Salads:
- Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the soup.
- Caesar Salad: A classic Caesar salad with romaine lettuce, parmesan cheese, and croutons complements the Italian flavors of the lasagna soup.
- Italian Salad: An Italian salad with mixed greens, tomatoes, cucumbers, olives, and a balsamic vinaigrette adds a fresh and vibrant side dish.
Toppings and Garnishes (Beyond Parsley and Ricotta):
- Extra Parmesan Cheese: Offer extra grated parmesan cheese at the table for those who want an even cheesier soup.
- Red Pepper Flakes: For those who like a little heat, sprinkle red pepper flakes on top for a spicy kick.
- Fresh Basil: In addition to parsley, fresh basil leaves, either chopped or whole, add another layer of fresh herb flavor.
- Pesto: A dollop of pesto adds a burst of herbaceous and garlicky flavor to the soup.
- Sour Cream or Greek Yogurt: For a tangy and cooling topping, a dollop of sour cream or Greek yogurt can be used instead of or in addition to ricotta cheese.
Make it a Complete Italian Feast:
- Antipasto Platter: Start with an antipasto platter featuring cured meats, cheeses, olives, and marinated vegetables for a true Italian dining experience.
- Dessert: Follow up with a classic Italian dessert like cannoli, tiramisu, or biscotti for a sweet ending to the meal.
Serving Occasions:
- Weeknight Dinner: Perfect for a quick and easy family meal on busy weeknights.
- Casual Gatherings: Ideal for casual get-togethers with friends and family.
- Chilly Weather: A comforting and warming soup perfect for cold days and evenings.
- Potlucks: Easy to transport and share, making it a great dish to bring to potlucks.

Additional Tips for Perfect One-Pot Lasagna Soup

Elevate your One-Pot Lasagna Soup with these helpful tips and tricks:

Don’t Overcook the Noodles: Keep a close eye on the lasagna noodles as they cook in the soup. Overcooked noodles can become mushy and detract from the texture of the soup. Test for doneness around the 8-minute mark and aim for al dente noodles – tender but with a slight bite. Cooking time can vary slightly depending on the type of noodles and your stove, so adjust accordingly. If you prefer softer noodles, cook for a minute or two longer, but be careful not to overcook.
Customize Your Meat: While ground beef is a classic choice, feel free to experiment with other meats to customize your lasagna soup. Ground Italian sausage (sweet or spicy) adds a robust and flavorful twist. You can also use a combination of ground beef and Italian sausage for a more complex flavor profile. For a leaner option, consider using ground turkey or chicken. If using sausage, you may want to reduce the amount of Italian seasoning slightly as sausage is already seasoned.
Vegetarian Lasagna Soup: Easily adapt this recipe for a vegetarian version. Simply omit the ground beef and add vegetables like mushrooms, zucchini, bell peppers, or spinach. Sauté the vegetables with the onions and garlic before adding the remaining ingredients. Use vegetable broth instead of beef broth to keep it vegetarian. For added protein, consider adding lentils or cannellini beans. You can also use vegetarian Italian sausage crumbles for a heartier vegetarian soup.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup while sautéing the onions and garlic, or stir in a dash of hot sauce or a pinch of cayenne pepper. You can also use spicy Italian sausage instead of sweet sausage or ground beef. Taste and adjust the spice level to your preference. Serve with extra red pepper flakes on the side for those who want to add more heat.
Make it Ahead and Storage: One-Pot Lasagna Soup is a great make-ahead meal. The flavors actually deepen and improve after sitting for a while. You can prepare the soup up to 2-3 days in advance and store it in an airtight container in the refrigerator. Reheat gently over medium heat on the stovetop or in the microwave until heated through. If the soup becomes too thick upon reheating, add a splash of broth or water to thin it out to your desired consistency. This soup also freezes well for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ) – One-Pot Lasagna Soup

Q1: Can I use different types of lasagna noodles for this soup?

A: Yes, you can definitely experiment with different types of lasagna noodles. Traditional lasagna noodles work best as they hold their shape well during cooking. However, you can also use oven-ready lasagna noodles (break them into smaller pieces as they are usually thicker and require slightly longer cooking time). For a gluten-free option, use gluten-free lasagna noodles, but be mindful that they may cook faster and become softer, so check for doneness frequently. Avoid using fresh pasta sheets as they are too delicate for soup and will likely disintegrate. The key is to break any type of lasagna noodle into smaller, bite-sized pieces to ensure even cooking in the soup.

Q2: I don’t have heavy cream. Can I substitute something else?

A: Absolutely! While heavy cream adds the richest and creamiest texture, you can use several substitutes. Half-and-half is a good lighter option that will still provide some creaminess. You can also use whole milk, but the soup will be less rich. For a dairy-free alternative, try full-fat coconut milk (the canned kind, not the carton) for a creamy texture and subtle sweetness (note that it may slightly alter the flavor profile). Another option is to use a cashew cream – blend soaked cashews with water until smooth for a vegan and creamy alternative. You can also simply omit the cream altogether if you prefer a less creamy soup, it will still be delicious!

Q3: Can I add vegetables to this One-Pot Lasagna Soup?

A: Yes, adding vegetables is a great way to boost the nutritional value and flavor of this soup! Some excellent vegetable additions include:
* Mushrooms: Sliced mushrooms (cremini, white button, or portobello) add earthy flavor and meaty texture. Sauté them with the onions and garlic.
* Zucchini and Yellow Squash: Diced zucchini and yellow squash add mild flavor and tender texture. Add them with the crushed tomatoes or a little earlier to soften slightly.
* Bell Peppers: Diced bell peppers (any color) add sweetness and crunch. Sauté them with the onions and garlic.
* Spinach or Kale: Add a few handfuls of fresh spinach or chopped kale towards the end of cooking. They will wilt quickly and add a boost of vitamins and greens.
* Carrots and Celery: Diced carrots and celery add classic soup vegetables and aromatic depth. Sauté them with the onions and garlic for a mirepoix base.
* Diced Tomatoes with Green Chilies (Rotel): For a slight kick and extra flavor, add a can of diced tomatoes with green chilies.

Q4: My soup is too thick/too thin. How can I adjust the consistency?

A: Adjusting the consistency of your soup is easy!
* If the soup is too thick: Add more beef broth (or water) a little at a time until you reach your desired consistency. Stir well and let it simmer for a few minutes to allow the flavors to meld.
* If the soup is too thin: Simmer the soup uncovered for a longer period of time. This will allow some of the liquid to evaporate and thicken the soup naturally. Alternatively, you can create a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth) and whisk it into the simmering soup. Cook for a few minutes until the soup thickens to your liking. Be careful not to add too much cornstarch slurry at once, as it can make the soup too gloppy. Another option is to mash some of the lasagna noodles against the side of the pot to release starch and thicken the soup slightly.

Q5: Can I freeze One-Pot Lasagna Soup? Will the noodles get mushy?

A: Yes, One-Pot Lasagna Soup freezes quite well! To freeze:
* Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags.
* Portion the soup into individual servings or larger family-sized portions, depending on your needs.
* Leave some headspace in the containers as the soup will expand slightly when frozen.
* Label and date the containers.
* Freeze for up to 2-3 months for best quality.

Regarding the noodles getting mushy:  While freezing and thawing can slightly soften the noodles, they generally hold up surprisingly well in this soup.  To minimize potential mushiness:
*   Cook the noodles slightly al dente when making the soup initially, as they will continue to soften during freezing and reheating.
*   When reheating, thaw the soup overnight in the refrigerator for best results. Reheat gently over medium heat on the stovetop or in the microwave until heated through. Avoid boiling rapidly during reheating.
*   If you are very concerned about noodle texture, you can slightly undercook the noodles when making the soup specifically for freezing, and they will finish cooking during the reheating process.

Enjoy making and savoring this incredibly easy and delicious One-Pot Lasagna Soup! It’s a guaranteed crowd-pleaser and a perfect way to enjoy the flavors of lasagna without all the layering work.