One-Pot Lasagna Soup is full of all the flavors that you love from classic lasagna, but so much easier to make! This simple recipe made with ground beef in a rich tomato broth topped with creamy ricotta and rich Parmesan is a one-pot meal that’s comfort food at its best.
Serve a bowl of this delicious soup with Garlic Rolls and a Green Salad for a meal your family will rave about!
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5-Star Reader Comment
My mother in law sent me this recipe and it has become a staple in my household. I love that these are all pantry items. I freeze ground beef so if I am ever in a pinch and can’t get to the grocery store, I have all the items I need to make this delicious soup. Thank you for the recipe!
Anne
Warm, comforting, and satisfying. That’s what a big bowl of soup is all about, right? That’s what I think, and I can proudly say that THIS soup has all of those bases covered.
One-pot lasagna soup is rich, meaty, and full of tender noodles. When I top it with smooth ricotta cheese, Parmesan, and a sprinkle of fresh basil, then I’ve made a meal my family raves about!
How To Make One-Pot Lasagna Soup
Ingredients
- To layer in flavor, we’ll start with ground beef, then add onions and garlic.
- You’ll also need tomato paste, Italian seasoning, canned crushed tomatoes, and vegetable stock.
- This soup also includes lasagna noodles, ricotta cheese, parmesan cheese, and fresh basil to resemble traditional lasagna.
Recipe Variations
- For a little kick, feel free to add red pepper flakes.
- For a little higher protein, you can swap cottage cheese for a dollop of ricotta cheese.
- Sneak in some extra veggies to this soup by adding in mushrooms or bell peppers.
Step By Step Instructions
- In a large pot, heat oil over medium-high heat. Add onion and saute until translucent, about 3 minutes. Add ground beef and cook until browned. Add garlic and cook for 1 minute.
- Add tomato paste and Italian seasoning, cooking for 1 minute. Carefully pour in tomatoes and vegetable stock. Stir. Bring the soup up to a boil, then reduce to simmer. Add lasagna noodles and simmer for 15 minutes. If the soup is too thick, add water.
- Taste and adjust the seasoning with salt and pepper.
- Ladle soup into bowls and top with a spoonful of ricotta and a sprinkle of Parmesan. If desired, sprinkle with fresh basil.
Donya’s Tips For Making Lasagna Soup
- I use lean ground beef for this recipe. The meat has less grease, yet it provides yummy flavor. You could also add Italian sausage for an even more savory flavor.
- Use good canned tomatoes. I love San Marzano crushed tomatoes and their rich, full tomato taste. I also use them in my homemade marinara sauce for Three Cheese Stuffed Shells.
- If you want to make this soup ahead of time, follow the directions until you add the noodles. Since the pasta will absorb a fair amount of liquid, it’s best to add the lasagna noodles before serving.
Frequently Asked Questions
Yes, you can. Since the beef has a much richer flavor, you’ll want to taste and adjust the seasoning. If chicken or turkey is used, you might need to add more seasoning flavor.
I recommend using lasagna noodles to keep this recipe true to its roots. You could use other heartier pasta like farfalle, or rotini if needed.
If you are lucky enough to have some leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.
What To Serve With Lasagna Soup
A big bowl of this hearty soup is so good with Garlic Parmesan Skillet Rolls or Garlic Knots for dipping. You can also pair it with this super simple caprese salad for a cooling complement to the warm soup.
More One Pot Recipes
If you tried this Easy One Pot Lasagna Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium onion – chopped
- 2 tablespoons garlic – minced
- 2 tablespoons tomato paste
- 1 ½ teaspoon Italian seasoning
- 28 ounce can crushed tomatoes
- 5 cups vegetable stock
- 8 – 9 lasagna noodles – broken into pieces
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese – grated
- fresh basil – chopped **optional
Instructions
- In a large stockpot, heat oil over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add ground beef and cook until browned. Add garlic and cook for 1 minute.
- Add in tomato paste and Italian seasoning cooking for 1 minute. Carefully pour in tomatoes and vegetable stock. Stir. Bring the soup up to a boil then reduce to simmer. Add in lasagna noodles and simmer for 15 minutes.***if the soup is too thick, add water.
- Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with a spoonful of ricotta and sprinkle of Parmesan. Sprinkle with fresh basil if desired.
Notes
-
- For a little kick, feel free to add red pepper flakes.
-
- For a little higher protein, you can swap cottage cheese for a dollop of ricotta cheese.
-
- Sneak in some extra veggies to this soup by adding in mushrooms or bell peppers.
- If you are lucky enough to have some leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.
Nutrition
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This recipe was a hit. Will be making it again!
Thank you, Leslie! I am so glad you are cooking with me.
XO,
~Donya