One Pot Lasagna Soup
In the mood for lasagna but don’t have time to make one? Luckily this One Pot Lasagna Soup is ready in under an hour by cooking the noodles directly in the broth! Made with canned tomatoes so you can make it all year round.
I think this is the part where I’m supposed to be a good blogger and give you a healthy recipe to jump start your New Year diet because we’re all too fat from Christmas.
But make a glorified cheesecake with only 100 calories? Nah I’m good.
Instead of jumping on the diet train, I’m jumping on the hearty comfort foods train to get you through winter with this One Pot Lasagna Soup.
It all started with my lasagna for two recipe. Although it’s delicious, it takes awhile to assemble. Perfect for Sundays. Not perfect for busy weeknights.
Wouldn’t it be great if you could cozy up with some lasagna after a long day of working? That’s where lasagna soup comes into play.
I love making soups because it takes under an hour to prep and cook, like my Ham and Cheese Soup.
Most of the time you’re waiting for it to finish cooking, so you can multitask while you wait, such as getting a head start on dishes or playing with your super needy cat. Mr. J doesn’t like it when I’m working and can’t play with him.
The best part about this one pot lasagna soup is you cook the noodles directly into the broth. Some recipes called for cooking the noodles separately, but that just means one more dish to wash.
Plus you’d be boiling noodles in water anyway, so might as well boil them in some flavorful broth.
Serve with Small Batch Dinner Rolls for a hearty dinner for two.
Ingredients For Lasagna Soup
To make your easy one pot lasagna soup recipe, you’ll need the following ingredients:
- Ground beef: I used 80/20 ground beef (80% lean, 20% fat) because that’s often the most affordable.
- Onion and garlic: Aromatics to help build your broth base.
- Tomato paste: To help thicken the soup without using flour
- Canned tomatoes: Using high-quality canned tomatoes means eating lasagna soup all year round instead of waiting for fresh tomato season.
- Chicken broth: Chicken broth is often more flavorful than most boxed beef broths. However, you can use homemade beef broth to complement the meat if you’d like.
- Oregano, salt, and pepper: Seasonings to make the soup taste even better.
- Sugar: If your canned tomatoes are too acidic, you may need a little bit of sugar to balance it.
- Lasagna noodles: I used standard lasagna noodles, but you can also use oven ready noodles.
- Mozzarella and Parmesan cheeses: Every lasagna needs cheese!
- Basil: Adds a bit of freshness
- Ricotta: Since lasagna is almost synonymous with ricotta cheese, I opted to add a dollop at the end. That way it melts and makes the soup creamier.
Not in the mood for soup? Check out my One Pan Skillet Lasagna.
How To Make One Pot Lasagna Soup
Making one pot lasagna soup starts out by browning ground beef with the onion in a large Dutch oven. Cook until no longer pink then drain off the excess grease.
Next, add the garlic then the tomato paste, tomatoes, broth, oregano, salt, and pepper. Stir it all together until the tomato paste is blended then bring to a boil.
Once boiling, add your lasagna noodles. Cook until al dente.
Turn off the heat then stir in your mozzarella, Parmesan, and basil until melted. Taste and adjust for seasonings. If the tomatoes are a bit too acidic, add some sugar.
Finally, add a dollop of ricotta to each bowl before serving. The heat should make it easy to stir in for an extra creamy soup.
Can you make lasagna soup in a slow cooker?
While you certainly can make lasagna soup in the slow cooker, I opted not to because you have to brown the ground beef first.
Since you’d be dirtying a pot anyway, I kept all of the cooking on the stovetop.
If you don’t mind the extra cooking or you have a stovetop safe crock pot insert, you can finish it in the slow cooker. About 30 minutes before serving, add the lasagna noodles and cook until al dente.
More Soup Recipes
Enjoyed this recipe? Check out these other recipes for soup:
- 1 teaspoon vegetable oil
- 1/2 pound (8 ounces) ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes with juices
- 2 cups chicken stock or broth
- 1 teaspoon dried oregano
- 1 teaspoon salt (preferably kosher)
- 1/2 teaspoon ground black pepper
- 4 uncooked lasagna noodles, broken into bite-sized pieces
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon granulated sugar (optional)
- 1/4 cup full-fat ricotta cheese
- Heat the oil in a Dutch oven or large pot until hot. Add the beef, onion, and a pinch of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
- Add the garlic and cook 1 minute.
- Stir in the tomato paste, tomatoes with juices, broth/stock, oregano, salt, and pepper. Bring to a boil.
- Once boiling, add the noodles. Cook until al dente, about 10-12 minutes, stirring occasionally.
- Stir in the mozzarella, Parmesan, and basil until cheese has melted. Taste and adjust the seasonings. If the tomatoes are too acidic, you may need to add some sugar.
- To serve, top each bowl with 1 tablespoon ricotta.
- To make Vegetable Lasagna Soup: Omit the ground beef and use vegetable stock instead of chicken. Heat 1 tablespoon olive oil and saute 4 sliced white button mushrooms and 1 large diced carrot along with the onion. After the noodles are fully cooked, add 6 ounces frozen chopped spinach and cook for 2-3 minutes or until hot.
- Enjoyed this recipe? Check out my Lasagna For Two and Skillet Lasagna.
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First published January 15, 2018