One Pot Lasagna Soup (2024)

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posted by Carlaon Jan 17, 202410 comments »

In the mood for lasagna but don’t have time to make one? Luckily this One Pot Lasagna Soup is ready in under an hour by cooking the noodles directly in the broth! Made with canned tomatoes so you can make it all year round.

I think this is the part where I’m supposed to be a good blogger and give you a healthy recipe to jump start your New Year diet because we’re all too fat from Christmas.

Truth is I don’t care; I’m not one to go on a diet. I’ll add carrots and potatoes to my roasted chicken quarters or serve freekeh salad on the side.

But make a glorified cheesecake with only 100 calories? Nah I’m good.

Instead of jumping on the diet train, I’m jumping on the hearty comfort foods train to get you through winter with this One Pot Lasagna Soup.

It all started with my lasagna for two recipe. Although it’s delicious, it takes awhile to assemble. Perfect for Sundays. Not perfect for busy weeknights.

Wouldn’t it be great if you could cozy up with some lasagna after a long day of working? That’s where easy lasagna soup comes into play.

We’re talking warm noodles in a tomato soup broth that tastes like pasta sauce infused with garlic, onion, and oregano. Then you add mozzarella, Parmesan, and ricotta to make a three cheese lasagna in a bowl.

I love making soups because it takes under an hour to prep and cook, like my Ham and Cheese Soup.

With this lasagna soup recipe, all you have to do is brown your ground beef, dump in your soup ingredients, then cook the noodles directly in the pot.

Some recipes called for cooking the noodles separately, but that just means one more dish to wash.

Plus you’d be boiling noodles in water anyway, so might as well boil them in some flavorful broth.

Serve with Small Batch Dinner Rolls for a hearty dinner for two.

Ingredients For Lasagna Soup

To make your easy one pot lasagna soup recipe, you’ll need the following ingredients:

• Ground beef: I used 80/20 ground beef (80% lean, 20% fat) because that’s often the most affordable.
• Onion and garlic: Aromatics to help build your broth base.
• Tomato paste: To help thicken the soup without using flour
• Canned tomatoes: Using high-quality canned tomatoes means eating lasagna soup all year round instead of waiting for fresh tomato season.
• Chicken broth: Chicken broth is often more flavorful than most boxed beef broths. However, you can use homemade beef broth to complement the meat if you’d like.
• Oregano, salt, and pepper: Seasonings to make the soup taste even better.
• Sugar: If your canned tomatoes are too acidic, you may need a little bit of sugar to balance it.
• Lasagna noodles: I used standard lasagna noodles, but you can also use oven ready noodles.
• Mozzarella and Parmesan cheeses: Every lasagna needs cheese!
• Basil: Adds a bit of freshness
• Ricotta: Since lasagna is almost synonymous with ricotta cheese, I opted to add a dollop at the end. That way it melts and makes the soup creamier.

Not in the mood for soup? Check out my One Pan Skillet Lasagna.

Can you use oven ready lasagna noodles in soup?

Because this is soup, you can certainly use either oven ready lasagna noodles or regular lasagna noodles. The important part is cooking them until al dente. Both should take roughly the same time to cook.

Don’t have lasagna noodles at all? Use another pasta shape such as rotini, bowtie, or even small shells. It may not be lasagna anymore, but it’ll still be a tasty Italian pasta soup.

How To Make Lasagna Soup

Making one pot lasagna soup is easy! Here’s how to get started:

1. Brown ground beef with the onion in a large Dutch oven. Cook until no longer pink then drain off the excess grease.
2. Stir in garlic, tomato paste, tomatoes, broth, oregano, salt, and pepper then bring to a boil.
3. Add noodles then cook until al dente.
4. Stir in mozzarella, Parmesan, and basil until melted.
5. Spoon a dollop of ricotta to each bowl before serving. The heat should make it easy to stir in for an extra creamy soup.

Refrigerate leftovers in an airtight container for up to 5 days.

More Soup Recipes

Enjoyed this recipe? Check out these other recipes for soup:

• Chicken Pot Pie Soup
• Roasted Jalapeno Soup
• Kohlrabi Soup
• Stuffed Cabbage Soup
• Butternut Squash Soup by Fifteen Spatulas

One Pot Lasagna Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

In the mood for lasagna but don’t have time to make one? Luckily this One Pot Lasagna Soup is ready in under an hour by cooking the noodles directly in the broth! Made with canned tomatoes so you can make it all year round.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 pound (8 ounces) ground beef
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes with juices
• 2 cups chicken stock or broth
• 1 teaspoon dried oregano
• 1 teaspoon salt (preferably kosher)
• 1/2 teaspoon ground black pepper
• 4 uncooked lasagna noodles, broken into bite-sized pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon granulated sugar (optional)
• 1/4 cup full-fat ricotta cheese

Instructions

1. Heat the oil in a Dutch oven or large pot until hot. Add the beef, onion, and a pinch of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
2. Add the garlic and cook 1 minute.
3. Stir in the tomato paste, tomatoes with juices, broth/stock, oregano, salt, and pepper. Bring to a boil.
4. Once boiling, add the noodles. Cook until al dente, about 10-12 minutes, stirring occasionally.
5. Stir in the mozzarella, Parmesan, and basil until cheese has melted. Taste and adjust the seasonings. If the tomatoes are too acidic, you may need to add some sugar.
6. To serve, top each bowl with 1 tablespoon ricotta.

Notes

• To make Vegetable Lasagna Soup: Omit the ground beef and use vegetable stock instead of chicken. Heat 1 tablespoon olive oil and saute 4 sliced white button mushrooms and 1 large diced carrot along with the onion. After the noodles are fully cooked, add 6 ounces frozen chopped spinach and cook for 2-3 minutes or until hot.
• To make in a slow cooker: Brown beef either on the stove in a skillet and transfer to your crock pot insert or cook directly in a stovetop safe insert. Add the broth ingredients 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 then stir in the cheeses until melted.
• To make in an Instant Pot: Use the sauté setting to cook beef then add broth ingredients. 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. Once finished, stir in your cheeses until melted.
• Enjoyed this recipe? Check out my Lasagna For Two and Skillet Lasagna.

Recommended Products

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• 

  Dutch Oven

See Also

Lasagna Soup Recipe For Two

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First published January 15, 2018

published on Jan 17, 2024

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