Easy One Pot Lasagna Soup Recipe

Introduction

This Easy One Pot Lasagna Soup combines all the comforting flavors of classic lasagna into a hearty, warming soup. It’s a perfect weeknight meal that’s simple to prepare and satisfying for the whole family.

Ingredients

• 1 lb ground beef
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 6 oz tomato paste
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp oregano
• 3 cups marinara sauce
• 4 cups beef broth (chicken broth works great too)
• 1/2 cup heavy cream
• 6-8 lasagna noodles (broken into small pieces)
• 1 cup ricotta cheese
• 3/4 cup Parmesan cheese
• Fresh basil (optional when serving)

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Step 2: Add the minced garlic and ground beef to the pot. Cook for 7 to 10 minutes until the beef is browned, then drain any excess fat.
3. Step 3: Stir in the marinara sauce, beef broth, salt, black pepper, oregano, crushed red pepper flakes, and tomato paste. Bring the mixture to a boil.
4. Step 4: Break the lasagna noodles into 2-inch pieces and add them to the soup. Reduce heat and simmer until the noodles are tender, about 8 to 10 minutes.
5. Step 5: Stir in the heavy cream to add richness and creaminess to the soup.
6. Step 6: In a separate bowl, combine the ricotta and Parmesan cheeses.
7. Step 7: Serve the soup in bowls and top each serving with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils and use vegetable broth instead of beef broth.
• Add fresh spinach or kale during the last few minutes of simmering for extra greens.
• Use gluten-free lasagna noodles to make this soup gluten-free.
• If you prefer a spicier soup, increase the crushed red pepper flakes or add a splash of hot sauce.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water and heat gently on the stove to prevent the noodles from soaking up too much liquid. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of lasagna noodles?

Yes, any pasta that cooks relatively quickly and holds up well in soup, such as broken penne or rigatoni, can be used as a substitute.

Is it necessary to brown the ground beef?

Browning the beef adds depth of flavor and enhances the texture, but if you’re short on time, you can add cooked or pre-ground beef later in the process. Just note that the flavor might be less rich.

Easy One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This Easy One Pot Lasagna Soup combines all the classic flavors of traditional lasagna in a hearty, comforting soup form. Ground beef, tender broken lasagna noodles, rich tomato and beef broth base, creamy ricotta, and Parmesan cheese come together for a simple yet delicious meal that’s perfect for weeknight dinners or cozy gatherings.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef
• 1 yellow onion, diced
• 3 cloves garlic, minced

Soup Base

• 6 oz tomato paste
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp oregano
• 3 cups marinara sauce
• 4 cups beef broth (chicken broth works great too)
• 1/2 cup heavy cream

Pasta and Cheese

• 6–8 lasagna noodles, broken into small pieces (about 2-inch)
• 1 cup ricotta cheese
• 3/4 cup Parmesan cheese

Optional Garnish

• Fresh basil, chopped (optional when serving)

Instructions

1. Prepare the Aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes, to build a flavorful base.
2. Cook the Beef and Garlic: Add the minced garlic and ground beef to the pot. Cook for 7 to 10 minutes until the beef is browned, breaking it up as it cooks. Drain excess fat before proceeding.
3. Add Liquids and Seasonings: Stir in marinara sauce, beef broth, salt, black pepper, oregano, crushed red pepper flakes, and tomato paste. Bring the mixture to a boil to develop the soup flavor.
4. Cook the Noodles: Break the lasagna noodles into approximately 2-inch pieces and add them to the boiling soup. Reduce heat to a simmer and cook until noodles are tender, about 8 to 10 minutes.
5. Add Cream: Stir in the heavy cream for a richer, smoother texture.
6. Prepare Cheese Mixture: In a separate bowl, combine the ricotta cheese and Parmesan cheese.
7. Serve: Ladle the soup into bowls and dollop generously with the ricotta-Parmesan mixture. Garnish with fresh chopped basil if desired for added freshness and aroma.

Notes

• You can substitute chicken broth for beef broth for a lighter soup.
• Adjust crushed red pepper flakes to taste for desired spiciness.
• For a vegetarian option, consider substituting ground beef with mushrooms or plant-based protein and use vegetable broth.
• If you prefer a thicker soup, reduce the broth by simmering longer before adding noodles.
• The soup stores well in the fridge for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: lasagna soup, one pot soup, easy dinner, comfort food, Italian soup