There is nothing quite like the comfort of classic Italian lasagna combined with the cozy ease of a soup, and that is exactly what the One Pot Lasagna Soup Recipe (Easy!) Recipe delivers. This heartwarming dish brings all the rich flavors of lasagna—melty cheeses, savory meat, tender noodles, and robust tomato sauce—into one bubbling pot. It’s perfect for feeding a crowd or enjoying leftovers that taste just as good the next day. Plus, it’s straightforward enough for a weeknight dinner but special enough to share with guests who will be amazed by this twist on a family favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtful ingredients that build layers of flavor, texture, and color. Each component plays a role—from the juicy ground beef providing savory depth, to the blend of Italian herbs and spices creating that signature aromatic punch. It’s easy ingredients coming together to become extraordinary in your pot!
- Lean ground beef (1 pound): Use lean beef or half Italian sausage for juicy, flavorful protein without too much grease.
- Yellow onion (1, diced): Adds a subtle sweetness and builds the soup’s savory foundation.
- Garlic cloves (4-5, minced): Elevates flavor with pungent, aromatic notes that warm the dish.
- Red pepper flakes (1/4 – 1/2 teaspoon): Offers a gentle kick of heat to balance the sweetness of the tomatoes.
- Prego Traditional Italian Sauce (24 oz. jar): Convenient and flavorful, it’s the perfect base for the tomato-forward broth.
- Low sodium chicken broth (8-10 cups, divided): Controls the soup’s richness and consistency while letting other flavors shine.
- Crushed tomatoes (14 oz. can): Adds texture and intensifies the tomatoey goodness.
- Tomato paste (2 tablespoons): Boosts the depth of tomato flavor and thickens the broth slightly.
- Balsamic vinegar (2 teaspoons): Provides just the right tang to brighten the dish.
- Granulated sugar (1 1/2 teaspoons): Balances acidity in the tomato ingredients for well-rounded flavor.
- Dried basil (1 tablespoon): Classic Italian herb that brings a fragrant, slightly sweet herbaceousness.
- Dried parsley, dried oregano, salt (each 1 teaspoon): Essential seasonings that tie all the flavors together beautifully.
- Pepper (1/2 teaspoon): Adds a subtle warmth and complexity.
- Bay leaf (1 whole): Infuses a subtle earthy aroma while the soup simmers.
- Uncooked lasagna noodles (10, broken into 1-2 inch pieces): The star noodle that cooks within the broth, soaking up all the flavors.
- Heavy cream (1/2 cup, optional): For a luxuriously creamy finish, stirring it in at the end softens and enriches the soup.
- Shredded mozzarella cheese: Melts smoothly on top for gooey, stretchy bites.
- Freshly grated Parmesan cheese: Adds salty sharpness that complements the rich meat and tomato base.
- Ricotta cheese: Dolloped on each serving for authentic lasagna creaminess.
How to Make One Pot Lasagna Soup Recipe (Easy!) Recipe
Step 1: Browning the Meat and Sautéing Aromatics
Begin by heating a large Dutch oven or soup pot over medium-high heat. Toss in the ground beef and diced onion. As they cook together, the beef browns beautifully and the onion softens, releasing their savory goodness. When the beef is no longer pink, stir in the minced garlic and red pepper flakes for just 30 seconds to toast those flavors—be careful not to burn the garlic. Then, drain off any excess fat to keep your soup balanced and not greasy.
Step 2: Building the Sauce and Simmering the Noodles
Next, pour in the Prego Italian sauce, six cups of the chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, the dried herbs, salt, pepper, and the bay leaf. Finally, add the broken lasagna noodles. Bring this hearty pot to a rolling boil, then reduce the heat to let everything simmer gently. This simmering allows the noodles to cook directly in the richly flavored broth, soaking up all the Italian-seasoned goodness. Stir occasionally and cook for 20 to 30 minutes until the noodles are perfectly tender.
Step 3: Finishing Touches to Creamy Perfection
Once the noodles are tender, remove the bay leaf to avoid any bitter notes. For an optional creamy texture, stir in the heavy cream. If the soup feels too thick, add 2 to 4 more cups of chicken broth to reach your ideal consistency—some like it thicker, others prefer it more soupy. Give the pot a good stir and your One Pot Lasagna Soup Recipe (Easy!) Recipe is ready for serving with plenty of melted cheesy toppings!
How to Serve One Pot Lasagna Soup Recipe (Easy!) Recipe
Garnishes
One of the best parts of serving this soup is customizing it with garnishes. Freshly shredded mozzarella melted right on top creates a luscious cheesy bite. A sprinkle of finely grated Parmesan adds a sharp, tangy contrast, and don’t forget hearty dollops of creamy ricotta for that classic lasagna texture. Fresh basil or parsley sprigs can provide a fresh pop of color and aroma, making every bowl look as good as it tastes.
Side Dishes
While this soup stands tall as a meal on its own, pairing it with crisp garlic bread or a simple green salad can round out the experience perfectly. The crunch of bread for dipping into the rich tomato broth is simply irresistible, while a bright salad balances the meal with fresh, crisp flavors and textures.
Creative Ways to Present
For a fun twist, serve the soup in individual mini Dutch ovens or hollowed bread bowls. This makes each serving feel special and adds an element of rustic charm. You can also layer the cheese and dollops of ricotta atop each bowl and broil briefly for a bubbly, golden finish that mimics baked lasagna. It’s a delightful surprise that will elevate your comforting meal to something to rave about.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully as leftovers. Store it in an airtight container in the refrigerator for up to 3 days. Flavors actually deepen when it rests overnight, so it’s perfect for making ahead and enjoying later.
Freezing
If you want to freeze some for a future meal, cool the soup completely before transferring it to freezer-safe containers. It freezes well for up to 3 months. Keep in mind that the noodles may soften further after thawing, so you may want to slightly undercook the noodles if freezing from scratch.
Reheating
Reheat leftover or frozen One Pot Lasagna Soup Recipe (Easy!) Recipe gently on the stovetop over medium heat. Add a splash of chicken broth or water as it warms to loosen the soup and help the noodles regain their texture. Stir occasionally until heated through and enjoy that same homemade comfort all over again.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap out the beef and sausage for your favorite vegetables like mushrooms, zucchini, and bell peppers, or use a plant-based meat substitute for a vegetarian-friendly version that still packs flavor.
What if I don’t have Italian sauce on hand?
You can make a quick substitute by mixing crushed tomatoes with garlic, herbs, a pinch of sugar, and a splash of olive oil. It won’t be exactly the same but will definitely keep your soup tasty and rich.
Can I use regular lasagna sheets instead of breaking them?
You can, but breaking them into smaller pieces helps the pasta cook evenly within the soup and distributes bites throughout the pot, giving a better noodle-to-broth ratio in each spoonful.
Is there a gluten-free option?
Yes! Use gluten-free lasagna noodles or any gluten-free pasta you like. Just keep an eye on the cooking time as different noodles may cook faster or slower.
Can I add more vegetables?
Definitely! Spinach, kale, or finely chopped carrots and celery can be added along with the onions to increase nutrition and add more layers of texture without overpowering the classic lasagna flavor.
Final Thoughts
This One Pot Lasagna Soup Recipe (Easy!) Recipe is the ultimate answer to cozy, delicious, and fuss-free comfort food whenever you crave something warm and satisfying. Whether you’re cooking for a family dinner or simply craving a bowl of hearty, cheesy goodness, this recipe brings all the magic of lasagna together in a way that’s both simple and utterly delicious. I promise once you make it, it will become one of your go-to favorites!
Print
One Pot Lasagna Soup Recipe (Easy!) Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This One Pot Lasagna Soup recipe is a comforting and hearty dish that combines all the delicious flavors of classic lasagna in a warm, cozy soup. Made with ground beef, Italian seasonings, broken lasagna noodles, and a rich tomato-based broth, this easy-to-make soup is perfect for a weeknight dinner. Garnish with mozzarella, Parmesan, and ricotta cheeses for an authentic lasagna experience in every bowl.
Ingredients
Meat & Vegetables
- 1 pound lean ground beef (or half Italian sausage)
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
Broth & Sauce
- 1 24 oz. jar Prego Traditional Italian Sauce
- 8–10 cups low sodium chicken broth, divided
- 1 14 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
Seasonings & Spices
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
Pasta
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces
Dairy & Garnishes
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese
- Freshly finely grated Parmesan cheese
- Ricotta cheese
Instructions
- Cook the Beef and Aromatics: Heat a large Dutch oven or large soup pot over medium-high heat. Add the ground beef and diced yellow onion, and cook, stirring occasionally, until the beef is browned. Then add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant. Drain off any excess fat to keep the soup from being greasy.
- Add Sauces, Broth, and Noodles: Stir in the jar of Prego Traditional Italian Sauce, 6 cups of the low sodium chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, granulated sugar, dried basil, parsley, oregano, salt, pepper, and the whole bay leaf. Add the broken lasagna noodles next. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for approximately 20-30 minutes until the lasagna noodles are tender and cooked through.
- Finish and Serve: Remove and discard the bay leaf. Stir in the optional heavy cream to add a rich creaminess to the soup. Add an additional 2 to 4 cups of chicken broth as needed to reach your desired soup consistency. Ladle the soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and dollops of ricotta cheese to recreate the classic lasagna flavor in soup form.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- For a spicier soup, increase the red pepper flakes according to your heat preference.
- The heavy cream is optional but adds a lovely creaminess to balance the acidity of the tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding extra broth if the noodles absorb too much liquid.
- To make this recipe gluten-free, use gluten-free lasagna noodles or substitute with gluten-free pasta shapes.
