One Pot Lasagna Soup

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.

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).

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 1/2 cup frozen vegetables.

How to make Italian lasagna soup?

1. Cook the ground beef– With Italian seasoning and garlic and drain fat.
2. Add pasta sauce– Along with broth, all the seasonings, and noodles.
3. Boil until pasta is fully cooked-Then stir in the heavy cream.
4. 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 1/2 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

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)

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Easy Lasagna Soup Recipe

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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. 

Yield: 6 People

Ingredients

• 2 tbsp Oil
• 1 pound Ground beef
• 1 cup Onion, Finely chopped
• 4 cloves Garlic, Finely minced
• 1 tsp 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 tbsp Vinegar
• 1 tsp Granulated sugar
• Salt, To taste
• Pepper , To taste
• 1 tsp Oregano, Dried
• 1 tsp Parsley, Dried
• 1/4 tsp Rosemary, Dried
• 1 Bay leaf
• 10-11 Lasagna noodles, Broken into 2 inch pieces, Uncooked
• 1/4 cup Basil, Fresh, Roughly chopped
• 1/3 cup Heavy cream
• 1/3 cup Mozzarella cheese, Shredded
• 1/3 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

Calories: 579kcal, Carbohydrates: 52g, Protein: 27g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 80mg, Sodium: 2305mg, Potassium: 1254mg, Fiber: 5g, Sugar: 11g, Vitamin A: 970IU, Vitamin C: 44.5mg, Calcium: 210mg, Iron: 5.2mg

Course: Main Course

Cuisine: American, Italian

Calories: 579

Author: Abeer