One-Pot Lasagna Soup Recipe — Comforting Italian Dinner

Quick and easy one pot lasagna soup made with simple ingredients on the stovetop. Ready in about 30 minutes, this hearty meal is filled with broken lasagna noodles, tomatoes, seasoned ground beef and melted cheese for all the comforting flavors of traditional lasagna with much less fuss.

One‑pot dinners like this keep weeknight meals simple. The soup layers classic Italian flavors—tomato, garlic, herbs, and cheese—with meat and pasta to make a filling family meal. The ingredients are pantry-friendly and likely familiar, so it’s easy to pull together. If you enjoy Italian‑style soups, this recipe delivers big flavor with minimal cleanup.

Key ingredients

• Oil – For sautéeing the beef and onion.
• Ground beef – Choose a quality grind for best flavor.
• Onion – Finely chopped for an even texture.
• Garlic – Fresh is preferred, but store‑bought minced works in a pinch.
• Spices and seasonings – Italian seasoning, oregano, parsley, rosemary, bay leaf, salt and pepper to build depth.
• Italian pasta sauce – A 24‑oz jar keeps this quick and flavorful.
• Chicken broth – Use low‑sodium so you can control the salt level.
• Crushed tomatoes – Adds body and bright tomato flavor.
• Vinegar – A touch of acidity to brighten the soup.
• Sugar – Balances acidity from the tomatoes.
• Lasagna noodles – Uncooked and broken into short pieces so they cook in the pot.
• Heavy cream – Stirred in at the end for a silky finish.
• Cheese – Shredded mozzarella and grated Parmesan to finish each bowl.

Variations

• Vegetarian – Swap the beef for a mix of frozen vegetables and use vegetable broth.
• Extra cheesy – Add more mozzarella and Parmesan, and stir in ricotta for a creamier bowl.
• Chicken – Replace beef with shredded rotisserie chicken for a lighter protein option.
• Vegan – Use vegetable broth, vegan cheese, and plant‑based crumbles.

How to make Italian lasagna soup

1. Brown the beef: Sauté ground beef with onion, garlic and Italian seasoning, then drain any excess fat.
2. Add sauces and liquids: Stir in the jarred pasta sauce, crushed tomatoes, broth and the rest of the seasonings along with the broken lasagna noodles.
3. Simmer: Bring to a boil, reduce heat and simmer until the noodles are tender, stirring occasionally to prevent sticking.
4. Finish: Remove the bay leaf, stir in heavy cream and remaining fresh basil, then top with shredded mozzarella and Parmesan before serving.

What to serve with lasagna pasta soup

• Salads – A simple green salad or a heartier bean or harvest salad complements the rich soup.
• Breads – Garlic bread, dinner rolls, breadsticks, croutons or crackers are great for dipping.
• Sandwiches – Pair with a grilled cheese or other warm sandwich for a cozy combo.

Tips and techniques

• Adjust broth: Add more or less broth to reach your preferred soup consistency.
• Extra creaminess: Increase the heavy cream or mix in cream cheese at the end for a richer texture.
• Control salt: Using low‑sodium broth helps avoid an overly salty result.
• Pasta swaps: If you don’t have lasagna noodles, 2–3 cups of small shells or elbow pasta will work.
• Double the recipe: The recipe scales well for larger groups.

Recipe FAQs

Storage

• Make ahead – Prepare up to 2 days in advance and refrigerate in an airtight container; reheat before serving. You can also freeze for up to 1 month, then thaw overnight in the fridge before reheating.
• Refrigerate – Store leftovers in a sealed container for up to 2 days.
• Freeze – Freeze in an airtight container for up to 1 month; thaw and reheat thoroughly.
• Reheat – Warm gently on the stovetop or in the microwave until heated through, stirring occasionally to maintain texture.

More one pot soup recipes

• One Pot Tomato Basil Soup Recipe
• Easy One Pot Vegetable Soup Recipe
• One Pot Tomato Tortellini Soup Recipe
• Easy Homemade Chicken Noodle Soup Recipe (One Pot)
• Easy Vegetable Soup Recipe (One Pot)

Recipe