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One Pot Lasagna Soup

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This One Pot Lasagna Soup is a comforting and easy dinner option that is ready in 30 minutes.

A white bowl of One Pot Lasagna Soup topped with a dollop of ricotta cheese, surrounded by fresh tomatoes, garlic.

It’s full of flavor and hearty, making it the perfect one-pot meal on busy weeknights. 

If you love classic lasagna but don’t enjoy all the effort it takes to make it, then this recipe is for you. Gather your family around the table and get ready to enjoy a bowl of this comfort food along with this air fryer cheese bread.

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Health Benefits of Ground Beef

I know ground beef doesn’t always have the best reputation for being healthy, but it does actually have several health benefits. Plus, if you use the leanest ground beef you can find, then there isn’t much fat, if any, to drain off.

  • One of the benefits of adding ground beef to your family meal is that it’s full of protein — it has 23 grams of protein in a 3 ounce serving. Protein helps build bones and maintain muscles.
  • Beef has nutrients such as iron, zinc, and B vitamins which are needed to have a healthy immune system. It also contains carnitine which is important for energy production.
  • The type of iron in ground beef is easier for your body to use, which means you don’t have to eat a lot of it to help your body make red blood cells. That can help you from getting anemia.

So, with that in mind, you can feel good about feeding this soup to your family. Plus, they will love this tasty soup. 

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❤️ Why You’ll Love This Recipe

This One-pan Lasagna Soup is a comforting and easy 30 minute dinner option that’s ready when you are. It’s full of flavor and hearty enough for the whole family — making it a perfect one-pot weeknight meal.

  • Ready in under 30 minutes: Usually when you think about cooking soup, you think it will have to simmer on the stove for hours. However, this soup only takes 26 minutes to make.
  • Easy to make: Everything is cooked in a stockpot or dutch oven, so it’s easy to make. You only have to cook the meat, garlic and onions, add the rest of the ingredients and simmer for about 10 minutes.
  • Fills the house with a delicious aroma: Soup always smells so good while it’s cooking, especially one like this with the garlic and seasonings.

If you love lasagna you may also enjoy this Air Fryer Lasagna Cups recipe.

🥘 Ingredients

One Pot Lasagna Soup ingredients on a white surface.

You only need a few simple ingredients to help you make this simple soup recipe. All of these ingredients are easy to find at your local grocery store. 

  • Ground Beef: If you don’t want to have to drain off lots of fat, use lean ground beef, like 93% lean 7% fat.
  • Canned Tomatoes: Whole canned tomatoes are usually less processed than diced or crushed varieties, retaining a fresher and sweeter tomato flavor. You can crush them by hand or break them up while cooking, tailoring the consistency to your preference.
  • Mini Lasagna Noodles: I like to use Mafalda pasta, but, you can also use broken lasagna noodles since the Mafalda pasta can be hard to find. 
  • Heavy Whipping Cream: The cream adds a velvety texture to the soup, making it rich and satisfying, just like the creaminess in classic lasagna. Adding it near the end of cooking ensures the cream doesn’t curdle and blends smoothly into the soup.
  • Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture. If you prefer a smoother consistency, you can whip the ricotta briefly with a fork or a whisk before serving.

See recipe card for complete list of ingredients and quantities.

🔀 Substitutions

If you don’t have the ingredients you need, or if you have different dietary needs/preferences, see if you have these instead:

Ground beef: If you want a leaner option, use ground turkey or ground chicken. If you’re trying to reduce your meat consumption, you can use plant-based ground meat instead.

Canned tomatoes: Diced or crushed canned tomatoes will work in this recipe also — use the same size can as the whole tomatoes. You can also used stewed tomatoes — substitute in equal amounts, but chop the tomatoes before adding them to the soup.

Mini lasagna noodles: Wide egg noodles would work in this recipe, and you could even use no yolk broad noodles for a healthier option. If you need to, you can substitute your favorite gluten-free pasta, such as chickpea, rice, or lentil pasta, in equal amounts.

Heavy whipping cream: If you only have half and half, you can substitute it 1:1 for heavy cream. For a dairy free option, use coconut cream instead.

Ricotta Cheese: If you are not a fan of ricotta cheese, you can use small curd cottage cheese instead — blend it in a food processor for a smoother consistency if desired. For a vegan option, blend silken tofu until smooth, and substitute 1:1 for ricotta

🌈 Variations / Options / Add-Ins

Here are a few different ways that you can change up this recipe to make it your own: 

Low-Carb or Keto-Friendly Version: Replace the noodles with zucchini ribbons, spaghetti squash, or shirataki noodles. Use heavy cream and low-carb cheese options while skipping the flour-based roux.

Make it Heartier: Add cooked cannellini beans, chickpeas, or lentils for added protein and texture. Stir in chopped spinach or kale at the end for a nutrient boost.

Spicier Version: To make the soup a bit spicier, you could add some red pepper flakes, spicy Italian sausage, or a splash of hot sauce.

Toppings: Top the soup with crunchy croutons, shredded parmesan cheese, crispy fried onions, fresh basil leaves or chopped parsley, or chopped olives.

If you want to try a taco flavor with pasta, try this Instant Pot taco lasagna.

🥄 Equipment Needed / Helpful Tools

You only need a few simple kitchen tools to help you make this tasty recipe. Gather these tools and get ready to enjoy this soup recipe. 

  • Large pot or Dutch oven: You’ll need at least a 6 quart pot or Dutch oven to accommodate the ingredients, especially as the soup simmers and the noodles expand.
  • Measuring cups and spoons: This recipe has wet and dry ingredients so you’ll need to make sure you have both types of measuring cups available.

🔪 How to Make One Pot Lasagna Soup

Making this recipe is so simple. Just follow the instructions below and you will have a tasty soup in no time at all. 

Step 1: Brown the Ground Beef 

In a large stockpot or dutch oven over medium heat, cook the ground beef, adding salt and pepper to taste, until well-browned and no pink remains, about 5-7 minutes.

Crumbled ground beef cooking in a white pot.

Step 2: Add Onion and Garlic

Add the minced onion and cook for 4 minutes until translucent, then add the garlic and continue cooking for 1 minute. (Add oil as needed to prevent the onions and garlic from burning.)

Chopped onions rest atop the browned ground beef in a white pot.

Step 3: Add Tomato Paste and Seasoning

Stir in the tomato paste and Italian seasoning until the beef is well-coated in both.

A dollop of tomato paste and Italian seasoning are added in a pot with browned ground beef.

Step 4: Add Tomatoes and Broth 

Add the tomatoes and broth and increase heat to medium-high.

Tomatoes and a broth are being poured into a pot.

Step 5: Add Noodles

Once the broth is simmering, add the lasagna noodles and reduce the heat back to medium. Cook until noodles reach your desired tenderness, about 8 minutes.

Lasagna noodles are being added into a pot.

Step 6: Stir in Heavy Whipping Cream

Stir in the heavy whipping cream and let it cook for 3 more minutes.

Heavy whipping cream is gently being poured into the soup.

Step 7: Mix the Cheeses

In a small bowl, combine the mozzarella cheese and ricotta cheese.

A bowl of shredded cheese and creamy ricotta melding together, a spoon partially visible on the side.

Step 8: Garnish and Serve

Scoop soup into bowls and garnish each bowl with a dollop of the cheese medley and optional basil or parsley.

A bowl of One Pot Lasagna Soup topped with a dollop of ricotta cheese, surrounded by fresh tomatoes and garlic.

👩‍🍳 Pro Tips

Here are a few tips to make sure that your soup turns out perfectly every time that you make it. 

  • It’s important to brown the ground beef completely because it adds a rich, caramelized flavor to the soup.
  • After browning the meat and sautéing the onions, deglaze the pot by scraping up the browned bits from the bottom of the pot when adding broth or tomatoes. These bits add amazing flavor.
  • Since the noodles are being cooked in the soup, undercook them by 1-2 minutes as they’ll continue to soften in the hot broth after the soup is finished cooking.
  • Add a splash of broth or cream when reheating to restore the soup’s consistency.
  • A wide, shallow serving bowl makes it easier to layer toppings and creates an elegant presentation.

❓ Recipe FAQs

How long does this soup last in the fridge?

Leftover soup can be stored in an airtight container in the refrigerator for up to three days.

Can I freeze this?

Yes, you can freeze this soup for up to two months. Make sure to cool it completely before transferring it to an airtight container.

How do I reheat the soup?

The best way to reheat the soup is in a saucepan on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. Reheat until the soup is steaming and the noodles are heated through, about 5-10 minutes.

You can also transfer a single serving to a microwave-safe bowl. Cover it with a microwave-safe lid or a paper towel to avoid splatters, while you microwave it on high for 1-2 minutes (stir, then heat in 30-second intervals until hot).

🙏 Pairing

These are my favorite dishes to serve with One Pot Lasagna Soup:

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📋 Recipe

A bowl of One Pot Lasagna Soup with ground meat, diced tomatoes, pasta, and a dollop of ricotta cheese, garnished with chopped parsley. Fresh tomatoes are in the background.

One Pot Lasagna Soup

Corinne Schmitt
This One Pot Lasagna Soup is a comforting and easy dinner that is ready in 30 minutes. It’s flavorful and hearty, perfect on busy nights.
5 from 59 votes
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Dinner, Soup
Cuisine American
Servings 8 Servings
Calories 404 kcal

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Equipment

  • large pot or dutch oven
  • Measuring cups and spoons

Ingredients
  

  • 1 pound ground beef
  • salt and pepper to taste
  • 1 onion minced
  • 4 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 14 ounces canned whole tomatoes
  • 4 1/2-5 cups beef broth
  • 1-2 cups mini lasagna noodles as desired (can use broken full-size lasagna noodles)
  • 1/2 cup heavy whipping cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese

Instructions
 

  • In a large stockpot or dutch oven over medium-heat, cook the ground beef, adding salt and pepper to taste, until well-browned and no pink remains, about 5-7 minutes.
    1 pound ground beef, salt and pepper
  • Add the minced onion and cook for 4 minutes until translucent, then add the garlic and continue cooking for 1 minute. (Add oil as needed to prevent the onions and garlic from burning.)
    1 onion, 4 garlic cloves
  • Stir in the tomato paste and Italian seasoning until beef is well-coated in both.
    2 tablespoons tomato paste, 1 tablespoon Italian seasoning
  • Add the tomatoes and broth and increase heat to medium-high.
    14 ounces canned whole tomatoes, 4 1/2-5 cups beef broth
  • Once the broth is simmering, add the lasagna noodles and reduce heat back to medium. Cook until noodles reach your desired tenderness, about 8 minutes.
    1-2 cups mini lasagna noodles
  • Stir in the heavy whipping cream and let it cook for 3 more minutes.
    1/2 cup heavy whipping cream
  • In a small bowl, combine the mozzarella and ricotta cheese.
    1 cup shredded mozzarella cheese, 1/2 cup ricotta cheese
  • Scoop soup into bowls and garnish each bowl with a dollop of the cheese medley and optional basil or parsley.

Notes

Pro Tips

  • It’s important to brown the ground beef completely because it adds a rich, caramelized flavor to the soup.
  • After browning the meat and sautéing the onions, deglaze the pot by scraping up the browned bits from the bottom of the pot when adding broth or tomatoes. These bits add amazing flavor.
  • Since the noodles are being cooked in the soup, undercook them by 1-2 minutes as they’ll continue to soften in the hot broth after the soup is finished cooking.
  • Add a splash of broth or cream when reheating to restore the soup’s consistency.
  • A wide, shallow serving bowl makes it easier to layer toppings and creates an elegant presentation.

Recipe FAQs

How long does this soup last in the fridge?
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.
 
Can I freeze this?
Yes, you can freeze this soup for up to two months. Make sure to cool it completely before transferring it to an airtight container.
 
How do I reheat the soup?
The best way to reheat the soup is in a saucepan on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. Reheat until the soup is steaming and the noodles are heated through, about 5-10 minutes.
You can also transfer a single serving to a microwave-safe bowl. Cover it with a microwave-safe lid or a paper towel to avoid splatters, while you microwave it on high for 1-2 minutes (stir, then heat in 30-second intervals until hot).

Nutrition

Serving: 1ServingCalories: 404kcalCarbohydrates: 28gProtein: 21gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 750mgPotassium: 501mgFiber: 2gSugar: 4gVitamin A: 512IUVitamin C: 7mgCalcium: 170mgIron: 3mg
Tried this recipe?Let us know how it was!
5 from 59 votes (59 ratings without comment)

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