One Pot Lasagna Soup Recipe
Introduction
This One Pot Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty soup. It’s easy to make and perfect for cozy weeknight dinners or when you want a satisfying meal without the fuss of layering a casserole.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or beef broth
- 1 jar (24 oz) marinara or pasta sauce
- 2 cups water
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Step 1: In a large pot, brown the ground beef and diced onion over medium heat until fully cooked. Drain any excess fat to keep the soup from being greasy.
- Step 2: Add the minced garlic, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 more minute, stirring frequently to release the flavors.
- Step 3: Stir in the broth, marinara or pasta sauce, and water. Bring the mixture to a boil over medium-high heat.
- Step 4: Add the broken lasagna noodles into the pot. Reduce heat to a simmer and cook for 15 to 20 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Step 5: Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue cooking until the cheeses have melted and the soup is creamy.
- Step 6: Taste the soup and season with salt and pepper as needed for balance.
- Step 7: Serve the soup hot, garnished with fresh basil or parsley for a bright, fresh finish.
Tips & Variations
- For extra veggies, add chopped spinach or mushrooms along with the onions.
- Use turkey sausage or ground chicken for a lighter option.
- Substitute half-and-half if you want a lighter creamy texture.
- Leftover soup can be topped with additional cheese before reheating for a melty finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or water to loosen the soup if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, simply omit the ground beef or sausage and use vegetable broth instead of chicken or beef broth. You can also add extra vegetables like mushrooms, zucchini, or bell peppers for added flavor and texture.
What can I use instead of lasagna noodles?
If you don’t have lasagna noodles on hand, broken spaghetti or penne pasta can work as a substitute. Just adjust the cooking time so the pasta cooks until tender.
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One Pot Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This One Pot Lasagna Soup is a comforting, hearty dish that combines all the classic flavors of lasagna in a convenient, easy-to-make soup form. Ground beef or Italian sausage, aromatic herbs, broken lasagna noodles, and a rich blend of cheeses come together in a savory tomato broth, perfect for a cozy meal any day of the week.
Ingredients
Meat and Aromatics
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
Seasonings and Broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or beef broth
- 1 jar (24 oz) marinara or pasta sauce
- 2 cups water
- Salt and pepper, to taste
Pasta and Dairy
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Brown the Meat and Sauté Aromatics: In a large pot heat over medium heat, add the ground beef or Italian sausage along with the diced onion. Cook, stirring and breaking up the meat, until browned and fully cooked through. Drain any excess fat from the pot to keep the soup from being greasy.
- Add Garlic and Seasonings: Add the minced garlic, Italian seasoning, and if using, crushed red pepper flakes to the pot. Cook for about 1 minute, stirring frequently to release their flavors, without burning.
- Add Liquids and Bring to Boil: Pour in the chicken or beef broth, marinara or pasta sauce, and water. Stir well to combine all the ingredients. Increase heat and bring the mixture to a rolling boil.
- Cook Pasta Noodles: Add the broken lasagna noodles into the boiling soup. Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot and to ensure even cooking until the noodles are tender.
- Stir in Cream and Cheeses: Lower the heat to medium-low and add the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan cheese. Stir continuously until the cheeses have melted fully and the soup has a creamy consistency.
- Adjust Seasonings: Taste the soup and season with salt and pepper as needed to suit your preference.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped basil or parsley for a fresh, vibrant finish. Serve immediately while warm.
Notes
- Substitute ground turkey or chicken for a leaner protein option.
- Use gluten-free lasagna noodles to make this recipe gluten free.
- For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- If preferred, swap heavy cream for half-and-half or whole milk for a lighter soup, though cream adds richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: One Pot Lasagna Soup, easy soup recipe, comfort food, Italian soup, ground beef soup, lasagna in a bowl
