Transform the classic Italian comfort food into a cozy, soul-warming soup that captures all the flavors of traditional lasagna – without the fussy layering. This One Pot Lasagna Soup brings together tender pasta, savory meat, and rich tomato broth in a fraction of the time it takes to make the original casserole.
Perfect for busy weeknights or lazy weekends, this hearty soup delivers the same satisfying taste you love, with melty cheese and herbs in every spoonful. Plus, everything comes together in a single pot, making cleanup a breeze.
Why You’ll Love This
- Ready in just 45 minutes – perfect for weeknight dinners
- Uses just one pot for easy cleanup
- Tastes exactly like traditional lasagna but in a comforting soup form
- Freezes beautifully for make-ahead meals
- Customizable with your favorite lasagna add-ins
Ingredients
- 1 lb Beef (Ground)
- 1 lb Italian Sausage (Ground)
- 10 Lasagna Noodles
- 1 Onion (Chopped)
- 24 oz Jar of Pasta Sauce
- 4 tsp Garlic (Minced)
- 8 cup Chicken Broth
- 2 tbsp Tomato Paste
- 14 oz Can Diced Tomatoes
- 1 tsp Sugar
- 2 tsp Balsamic Vinegar
- 2 tsp Basil
- 1 tsp Oregano
- 1 Bay leaf
- Salt and pepper to taste
Instructions
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks
- Add onion and garlic, cooking until softened
- Pour in marinara sauce and chicken broth, bringing to a simmer
- Add broken lasagna noodles and Italian seasoning
- Cook for 8-10 minutes until pasta is tender
- Stir in ricotta cheese until well combined
- Top with mozzarella and Parmesan cheese
- Garnish with fresh basil before serving
Tips & Variations
- Substitute ground turkey or Italian sausage for the beef
- Make it vegetarian by using plant-based meat and vegetable broth
- Add spinach or mushrooms for extra vegetables
- Break noodles into similar-sized pieces for even cooking
- Don’t overcook the pasta – it will continue to soften in the hot broth
Serving Suggestions
Serve this hearty soup with garlic bread or a crusty baguette for soaking up the flavorful broth. A simple side salad with Italian dressing makes the perfect accompaniment to round out the meal.
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze without dairy toppings for up to 3 months
- Noodles will continue to absorb liquid as the soup sits
FAQs
- Can I use regular pasta instead of lasagna noodles? Yes, any short pasta like rotini or bow ties works well.
- How do I prevent the noodles from getting too soft? Cook them just until al dente and they’ll be perfect when served.
- Can I make this ahead? Yes, but cook the pasta separately and add it when reheating to prevent it from getting mushy.
- Is this freezer-friendly? Absolutely! Freeze without the cheese toppings and add them fresh when serving.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 lb Beef (Ground)
- 1 lb Italian Sausage (Ground)
- 10 Lasagna Noodles
- 1 Onion (Chopped)
- 24 oz Jar of Pasta Sauce
- 4 tsp Garlic (Minced)
- 8 cup Chicken Broth
- 2 tbsp Tomato Paste
- 14 oz Can Diced Tomatoes
- 1 tsp Sugar
- 2 tsp Balsamic Vinegar
- 2 tsp Basil
- 1 tsp Oregano
- 1 Bay leaf
- Salt and pepper to taste
Steps
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks
- Add onion and garlic, cooking until softened
- Pour in marinara sauce and chicken broth, bringing to a simmer
- Add broken lasagna noodles and Italian seasoning
- Cook for 8-10 minutes until pasta is tender
- Stir in ricotta cheese until well combined
- Top with mozzarella and Parmesan cheese
- Garnish with fresh basil before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze without dairy toppings for up to 3 months
- Noodles will continue to absorb liquid as the soup sits
