Our one-pot lasagna soup recipe is one of my family’s favorite cool-weather dinner recipes. It incorporates all the flavors of the traditional Italian American favorite, without any of the layering.
Made with simple ingredients, such as lasagna noodles, ground beef, tomato products, and cheese, it comes together to create a meal that your whole family will love, with no extra dishes to clean or time spent slaving away in the kitchen.
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It may be perfect for a chilly day, but this one-pot meal will find a way into your meal rotation all year long. It’s just too delicious to wait for cold weather to make.
You can make our deconstructed version of traditional lasagna in about 45 minutes. No muss, no fuss, and no fancy ingredients to buy.
After one bite, you’ll agree our lasagna soup has all the flavors you love about lasagna. Our kids love it and don’t even realize it’s soup because of the hearty texture and large pasta noodles.
They love being able to help break up the noodles and add their own cheese to the bowl. When you can get your children involved in the process of making a meal, it makes it more likely that they’ll enjoy eating it.
If you love hearty soups, try our Sausage Tortellini Soup and Hamburger Soup recipes; they’ll warm the chill right out of your bones.
Ingredients
Gather the ingredients to prepare our Lasagna Soup recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Yes, you can! We used ground beef to make the recipe, but you can use ground Italian sausage or a 50/50 mix of both. To lighten the recipe up, try ground chicken, ground turkey, or Italian-style sausage made with either.
If you are a vegetarian, consider using lentils, barley, or even mushrooms as alternatives to meat.
I like to add heavy cream to the recipe because it adds richness to the broth. However, you can substitute light cream, half-and-half, or whole milk if you prefer.
If you don’t have ricotta cheese on hand, cottage cheese makes a nice substitute. And while mozzarella is the traditional cheese for this dish, you can substitute it with Gruyère, fontina, or even cheddar cheese.
To kick up the spiciness of the soup, use hot Italian sausage, or add red pepper flakes to the broth while simmering.
For an extra creamy soup, stir in the ricotta cheese or add an additional cup or two of heavy cream to the broth. Add additional Parmesan cheese to taste.
How to Make Lasagna Soup
Follow along with my simple step-by-step instructions to learn how to make Lasagna Soup in your home kitchen.
- Add the ground beef and chopped onion to a Dutch oven or large soup pot over medium heat.
- Cook until no pink remains, and then strain off any excess grease.
- Add the chopped garlic to the mixture.
- Cook for about one minute, or until the garlic is fragrant.
- Add the chicken broth, tomato sauce, tomato paste, diced tomatoes, and Italian seasoning to the pot. Stir and mix well.
- Bring the mixture to a boil, then add the broken lasagna noodles.
- Bring the mixture back to a boil, then reduce the heat to low, and simmer for about 25 minutes, or until lasagna noodles are cooked to Al dente.
- Add the heavy cream to the mixture and stir until well combined. Continue to simmer.
- Add the ricotta, mozzarella, and Parmesan cheese to a small bowl. Mix until well combined.
Serve the lasagna soup, add dollops of the cheese mixture, and sprinkle with fresh, chopped basil.
Serving Suggestions
- Pair with a warm, crusty loaf of Italian bread, garlic bread, or garlic knots.
- Add a crisp Caesar salad or side salad for balance.
Our lasagna soup is everything you love about traditional lasagna. A rich tomato broth, tender pasta, and melty cheese, served up in a comforting bowl of deliciousness that wraps you up like a warm hug.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, we suggest storing without the pasta noodles, adding them when reheating. Otherwise, the noodles will absorb the broth as they sit.
The soup can be stored in the freezer for up to two months.
Reheat over medium heat, adding extra tomato sauce or water to the pot as needed.
Recipe FAQs
No, you don’t. You can use any pasta you prefer. Broken lasagna noodles are traditional, but you can use mafaldine, bowties, rotini, or any of your favorite pasta shapes. The key is choosing a pasta that holds onto the rich tomato-based broth.
No, you don’t. We enjoy the depth of flavor that chicken broth adds, but vegetable broth or beef broth can be used to make the recipe.
Absolutely. Follow the recipe, except for adding the noodles. Cook them separately and add the cooked noodles to the soup just before serving.
Yes, you can. However, freeze the soup without the noodles to prevent them from becoming mushy. Add freshly cooked noodles when reheating.
More Recipes You’ll Love!
Hearty Lasagna Soup (Easy Weeknight Recipe)
Equipment
- large soup pot
Ingredients
Ingredients:
- 8 cups chicken Broth or beef broth, or vegetable broth
- 1 pound lean ground beef or Italian sausage, ground chicken or ground turkey
- 1 cup sweet onion chopped
- 2 tablespoon garlic finely chopped
- 2 tablespoon Italian seasoning
- 24 oz tomato sauce
- 14 oz diced tomatoes with liquid
- 2 tablespoon tomato paste
- ½ cup heavy Cream
- 10 each uncooked lasagna Noodles broken into 1 to 2 inch pieces
- 8 oz ricotta cheese
- 2 tablespoon parmesan cheese or Locatelli Romano
- ½ Cup mozzarella cheese shredded
- 2 tablespoon fresh basil chopped for garnish
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Instructions
Instructions:
- Add the ground beef and chopped onion to a Dutch oven, or large soup pot over medium heat.
- Cook until no pink remains, and then strain off any excess grease.
- Add the chopped garlic to the mixture and cook for about one minute, or until the garlic is fragrant.
- Add the chicken broth, tomato sauce, tomato paste, diced tomatoes, and Italian seasoning to the pot. Stir and mix well.
- Bring the mixture to a boil, then add the broken lasagna noodles.
- Bring the mixture back to a boil, then reduce the heat to low, and simmer for about 25 minutes, or until lasagna noodles are cooked to Al dente.
- Add the heavy cream to the mixture, stirring until well combined. Continue to simmer.
- Add the ricotta , mozzarella, and Parmesan cheese to a small bowl. Mix until well combined.
- Serve the lasagna soup, add dollops of the cheese mixture, and a sprinkle of fresh chopped basil.
Notes
- Pair with a warm, crusty loaf of Italian bread, garlic bread, or garlic knots.
- Add a crisp Caesar salad or side salad for balance.
Yes, lasagna soup reheats beautifully. Just cook the noodles separately and store them apart from the soup so they don’t soak up too much broth. Combine them right before serving.
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