This One Pot Lasagna Soup is a comforting and easy dinner option that is ready in 30 minutes. 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.
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Lasagna Soup
This soup is loaded with ground beef. One of the benefits of adding ground beef to your family meal is that it’s full of protein and other nutrients such as iron, zinc, and vitamin b.
So, with that in mind, you can feel good about feeding your family! Plus, they will love this tasty soup.
Why I 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 perfect as your one-pot weeknight meal!
- Ready in under 30 minutes
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love lasagna you may also enjoy this Air Fryer Lasagna Cups recipe.
Ingredients
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.
- Beef: I like to use lean ground beef for this recipe. I usually purchase ground chuck or ground round.
- Pasta: I like to use Mafalda pasta, but, you can also use broken lasagna noodles since the Mafalda pasta can be hard to find.
- Ricotta Cheese: I like to use whole milk ricotta cheese for the best flavor and texture, but, a lower fat option would work also.
Substitutions
Protein: Instead of using ground beef, you could also use Italian sausage, or even ground turkey to make this easy recipe.
Cottage Cheese: If you are not a fan of ricotta cheese, you can use small curd cottage cheese instead.
Variations / Options / Add-Ins
Here are a few different ways that you can change up this recipe to make it your own.
Gluten-free: To make this gluten-free, simply swap out the pasta for gluten-free lasagna noodles.
Add Vegetables: You can also add some vegetables to this soup like zucchini, spinach, mushrooms, or bell peppers.
Add Spice: To make the soup a bit spicier, you could add some red pepper flakes.
Equipment Needed / Helpful Tools
You need a few simple kitchen tools to help you make this tasty recipe. Gather these tools and get ready to enjoy this soup recipe.
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 until well-browned and no pink remains, about 5-7 minutes.
Step 2: Add the 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.)
Step 3: Add the tomato paste and seasoning
Stir in the tomato paste and Italian seasoning until the beef is well-coated in both.
Step 4: Add the tomatoes and broth
Add the tomatoes and broth and increase heat to medium-high.
Step 5: Stir in the noodles
Once the broth is simmering, add the lasagna noodles and reduce the heat back to medium. Simmer until noodles reach your desired tenderness, about 8 minutes.
Step 6: Add the heavy whipping cream
Stir in the heavy whipping cream and allow to cook for 3 more minutes.
Step 7: Mix together the cheeses
In a small bowl, combine the mozzarella cheese and ricotta cheese.
Step 8: Garnish and serve
Garnish each bowl with a dollop of the cheese medley and optional basil or parsley.
Serving Suggestions
I love to serve this soup with a slice of this Instant Pot French Bread and these Raspberry Blondies.
Pro Tips
Here are a few tips to make sure that your soup turns out perfectly every time that you make it.
- Use low-sodium broth for a lighter flavor.
- Make sure that you don’t overcook the noodles – they should be al dente and not mushy.
- It’s important to brown the ground beef completely before you start to make this soup.
- You could also garnish this soup with a sprinkle of fresh basil, parmesan cheese, or fresh parsley.
- If you are using a super lean meat like turkey breast, add a little olive oil to your pot so that your meat doesn’t stick while you are browning.
- I like to drain the excess fat off the ground beef before I add all the remaining ingredients.
- If you want to add more seasoning to this recipe you can use dried basil, thyme, rosemary, or oregano for more flavor.
- If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
- Add the salt and pepper to suit your taste.
FAQs
Do you have questions about this lasagna soup recipe? Here are the answers to the most commonly asked questions for this recipe.
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.
The best way to reheat the soup is in a saucepan on the stovetop over medium heat. You can also use the microwave if desired.
Yes, you can freeze this soup for up to two months. Make sure to cool it completely before transferring it to an airtight container.
More Soup Recipes
If you like soup, give these recipes a try:
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📋 Recipe
One Pot Lasagna Soup
Equipment
- large pot or dutch oven
- wooden spoon
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 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 until well-browned and no pink remains, about 5-7 minutes.
- 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.)
- Stir in the tomato paste and Italian seasoning until beef is well-coated in both.
- Add the tomatoes and broth and increase heat to medium-high.
- 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.
- Stir in the heavy whipping cream and allow to cook for 3 more minutes.
- In a small bowl, combine the mozzarella and ricotta cheese.
- Garnish each bowl with a dollop of the cheese medley and optional basil or parsley.
Notes
- Use low-sodium broth for a lighter flavor.
- Make sure that you don’t overcook the noodles – they should be al dente and not mushy.
- It’s important to brown the ground beef completely before you start to make this soup.
- You could also garnish this soup with a sprinkle of fresh basil, parmesan cheese, or fresh parsley.
- If you are using a super lean meat like turkey breast, add a little olive oil to your pot so that your meat doesn’t stick while you are browning.
- I like to drain the excess fat off the ground beef before I add all the remaining ingredients.
- If you want to add more seasoning to this recipe you can use dried basil, thyme, rosemary, or oregano for more flavor.
- If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
- Add the salt and pepper to suit your taste.