Quick and easy one pot lasagna soup recipe made with simple ingredients on stovetop. This 30 minute meal is loaded with noodles, tomatoes, ground beef and cheese.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
One pot meals and recipes like this are what makes dinner time manageable for me. My family loves this soup. It has all the flavors of a classic lasagna with half the mess, half the time and double the flavor. The ingredient list might look long, but they are items that you probably already use in your daily cooking. If you want to try another soup with an Italian flavor profile, check out this Italian Meatball Soup (One Pot).
Table of contents
Key ingredients
- Oil- Used for sauteing the beef and onions.
- Ground beef- Use high quality for best overall flavor.
- Onion- Be sure it is finely chopped for better consistency.
- Garlic- You can use fresh or store bought, though fresh is always best.
- Spices and seasonings- Use Italian seasoning, salt, pepper, oregano, parsley, romemary, basil, and a bay leaf.
- Pasta sauce- I use a 24 oz. jar of the Italian kind.
- Chicken broth- Be sure it is low sodium.
- Tomatoes- Make it easy and quick with a can of crushed tomatoes.
- Vinegar- Adds a tart little kick.
- Sugar- Granulated is best for this recipe.
- Lasagna noodles- Be sure they are uncooked and broken into pieces.
- Heavy Cream- Adds a nice creaminess.
- Cheeses- Use both shredded mozzarella and parmesan.
Variations
- Vegetarian version- Replace beef with frozen vegetables of your choice. Use vegetable broth and low fat cheese, if desired.
- Make it cheesier- Add more mozzarella and parmesan cheese along with ricotta cheese to make a really creamy soup.
- Add chicken- Replace beef with 1-2 cups shredded rotisserie chicken.
- Vegan option- Use vegetable broth, vegan cheese, vegetarian beef crumbles and ½ cup frozen vegetables.
How to make Italian lasagna soup?
- Cook the ground beef- With Italian seasoning and garlic and drain fat.
- Add pasta sauce- Along with broth, all the seasonings, and noodles.
- Boil until pasta is fully cooked-Then stir in the heavy cream.
- Turn off heat- And sprinkle fresh basil and shredded cheese on top. Enjoy!
What to serve with lasagna pasta soup?
- Salads- Soup and salad go so well together and I especially like the Three Bean Salad (One Bowl) or hearty Harvest Fall Salad (One Bowl) to go with this soup.
- Breads– Dinner rolls, garlic bread, breadsticks, croutons, or even crackers.
- Sandwiches- Like this Grilled Cheese Sandwich (One Pan).
Tips and techniques
- More or less broth can be added- Based on the soup consistency you like.
- More heavy cream can be added- To make the soup even more creamy.
- Use low sodium broth- To prevent the soup from becoming too salty.
- Vegetable broth can be used- Instead of the chicken broth.
- Instead of heavy cream- Use ½ cup- 1 cup cream cheese that can be mixed into the soup at the very end.
- Instead of lasagna noodles- Use 2-3 cups of small shells or small elbow pasta.
- Recipe can easily be doubled- In order to serve a bigger crowd.
Recipe FAQs
There are 3 different ways. First, you can add more heavy cream. Second, put in some cream cheese, and the third option would be to dissolve 2-3 teaspoon cornstarch with water and stir that into the soup.
Yes. Mix leftover lasagna with 1 jar pasta sauce, 1 can crushed tomatoes, ⅓ cup heavy cream, 2-3 cups broth, Italian seasoning. Mix and bring everything to a boil. Garnish with fresh basil and shredded cheese and then serve immediately.
No, because less liquid needs to be used for those versions.
Storage
- Make ahead- This can be made up to 2 days before serving if placed in an airtight container in the fridge. Reheat before serving. You can also freeze it up to 1 month in an airtight container, then thaw it in the fridge and reheat before serving.
- Refrigerate- Leftovers can be stored in a sealed container for up to 2 days.
- Freeze- Leftovers can be stored in a sealed container for up to 1 month. Thaw, reheat, and serve.
- Reheat- This can be warmed up in the microwave or on the stove top.
More One Pot Soup Recipes:
- One Pot Tomato Basil Soup Recipe
- Easy One Pot Vegetable Soup Recipe
- One Pot Tomato Tortellini Soup Recipe
- Easy Homemade Chicken Noodle Soup Recipe (One Pot)
- Easy Vegetable Soup Recipe (One Pot)
Recipe
Easy Lasagna Soup Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
Ingredients
- 2 tablespoon Oil
- 1 pound Ground beef
- 1 cup Onion Finely chopped
- 4 cloves Garlic Finely minced
- 1 teaspoon Italian seasoning
- 1 jar Italian pasta sauce 24 oz. jar
- 8-10 cups Chicken broth Low sodium
- 1 can Crushed tomatoes 14 oz. can
- 1 tablespoon Vinegar
- 1 teaspoon Granulated sugar
- Salt To taste
- Pepper To taste
- 1 teaspoon Oregano Dried
- 1 teaspoon Parsley Dried
- ¼ teaspoon Rosemary Dried
- 1 Bay leaf
- 10-11 Lasagna noodles Broken into 2 inch pieces, Uncooked
- ¼ cup Basil Fresh, Roughly chopped
- ⅓ cup Heavy cream
- ⅓ cup Mozzarella cheese Shredded
- ⅓ cup Parmesan cheese Shredded
Instructions
- Heat oil in nonstick pot over medium high heat.
- Add ground beef, onions, garlic, Italian seasoning and cook until until beef is brown.
- Drain excess fat.
- Add pasta sauce, broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parley, rosemary, bay leaf, lasagna noodles, half the basil.
- Mix everything together and bring to a boil.
- Reduce the heat to medium-low and let it simmer until noodles are fully cooked. Stir often to prevent the soup from burning and sticking to the pot.
- Remove and discard the bay leaf.
- Stir in heavy cream and the remaining basil.
- Turn off heat and sprinkle shredded mozzarella and parmesan cheese and the cheese will start to melt immediately. Serve and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Michael Wurm Jr says
Lasgana soup!? Yes, please!!
xo Michael
Sabrina says
I love being able to get all the flavors of lasagna without having to put in all the work....genius!
Julie says
Sounds like a hearty fall dinner!
Alli says
This is amazing. We love how easy and flavorful this is!! Can’t wait to try.
Sarah Walker Caron says
Oooh, great variations on this too. I love one-pot pasta recipes. They are excellent for busy nights!
Virginia says
Can this be frozen??? Love to make soups in the fall and freeze it for a quick dinner later.
Abeer Rizvi says
I have noticed pasta doesn't freeze well BUT you can make the rest of the soup and freeze that. When you are ready for dinner, defrost the soup in a large pot and add the uncooked pasta and cook for a few minutes until it's cooked. Add a little more broth or water if soup is too thick.
Mary Huber says
i added a lot more noodles and had no milk but used cream cheese to thicken and it was sooo good!
Amanda Ackroyd-Smith says
Made it with chicken...and sorry to admit I omitted the heavy cream, but used 1/3c cream cheese and some of the seasonings we didn't have on hand so they weren't included but this came out tasting so good! Thank you!
Beverly Nolan says
My daughters friend made this and brought it to our bunco group with a green salad and garlic rolls. So good!
Theladymay says
I needed some comfort food and this sounded perfect. I am lazy and didn’t measure anything. I dumped in some pre chopped onion (not the whole container) a table spoon or two (again I didn’t measure) of pre-mixed Italian herb blend instead of the individual spices listed and on top of the Italian dressing spice packet I mixed with the beef. I also used beef broth (because I didn’t have chicken) and on top of all that I forgot to add the crushed tomatoes. Even though I totally messed up the recipe it still came out amazing. If it’s this good when you screw it up, I bet it will be out of this world when made correctly. I can’t wait to try making it again and sticking to the directions. Also, quick question for the blogger, how long will it last in the fridge?
Abeer Rizvi says
hahaha! Nothing wrong with experimenting in the kitchen. It should last 2 days in the fridge but if you have already added the lasagna noodles, they will absorb a lot of the liquid and some people don't like that. That's why I like to eat it the same day.
Debra says
Love this soup. We like a thicker soup so I adjusted the amount of stock to fit our taste. Tasted just like lasagna
Mary says
How could I adapt to a crock pot? I go to an outdoor soup supper where we all use crock pots. Would it work to make all up to the bay leaf at home, heat it in the crock that evening and when it bubbles, continue adding the rest? How long might it take to cook the noodles in a crock pot? Thanks!
Abeer Rizvi says
I would not adapt this recipe. Instead, I suggest trying out this slow cooker version: https://slowcookerfoodie.com/slow-cooker-lasagna-soup/
Haley Munn says
Tried this for the first time and it was AMAZING! I highly recommend it but we added extra cheese so it was a little more thick. Other than that it was so good 👩🏼🍳
Danie says
Can't wait to try!! Sounds delicious, foolproof and customizable to taste. I will be adding cottage cheese before serving. YUM!! What's the need for the vinegar? That's an unusual ingredient. Wondering if I need to use that secret ingredient in other tomato base recipes. Thanks for sharing this pot of gold!
Jane says
How much leftover lasagna is needed for the recipe? I'm just a single person looking up things to do with leftovers that aren't the same leftovers so I'm unlikely to have a huge casserole dish.
Abeer Rizvi says
I think you can use 4 big leftover slices. Play around with the quantity of broth, crushed tomatoes and pasta sauce. Start with about 1 cup of each and see if you are satisfied with the consistency. Then, make changes accordingly.
Clancy says
How much does this serve ?
Abeer Rizvi says
It served about 6 people.
Leslie Parrish says
I had 3/4 of a pan of lasagna leftover (keep forgetting we’re empty nesters) so I sautéed onions & peppers in olive oil, added broth and some homemade pesto and cut up the lasagna in small squares and added to the broth. Perfect pot of soup!
Janelle says
Very good and easy recipe. Hubby loved it! Only thing I would adjust is breaking up noodles smaller. Our personal preference. Thanks for the recipe!
Colleen says
My family’s favorite. My boys love this soup!