For a delicious take on classic meaty lasagna, make this perfect one-pot Lasagna Soup. Ingredients like ground beef, onion, garlic, olive oil, spaghetti sauce, tomato sauce, herbs and spices, and lasagna noodles all come together to make a big warm pot of soup that tastes like homemade lasagna.
Lasagna Soup
My whole family loves lasagna, but it can take a lot of work to make from scratch. That’s why I am so thrilled with this easy Lasagna Soup recipe! Everything is made in one pot and there is no layering or baking needed.
Looking for more great soup recipes? Check out these: Dill Pickle Soup | Hamburger Soup | Easy Taco Soup | Chicken and Dumplings | Slow Cooker Turkey Corn Chowder
The Ingredients
Here’s what you’ll need to make Lasagna Soup (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Ground beef – use lean ground beef.
Onion – use either a yellow or white onion.
Garlic – fresh garlic is best for this recipe.
Red pepper flakes – these are optional but add a nice heat to the soup without making it too spicy.
Tomato paste
Balsamic vinegar
Granulated sugar – the sugar mellows out the acidity of the tomato sauces in the soup.
Dried basil, oregano & parsley
Salt & Pepper
Pasta sauce – use your favorite jar of pasta sauce. We like Prego and used the Roasted Garlic and Herb variety.
Low sodium chicken broth – low sodium is important because you can add more salt if needed, but regular chicken broth can be too salty for the soup.
Can crushed tomatoes
Bay leaf
Uncooked lasagna noodles – break the noodles roughly into 1 to 2-inch pieces.
Heavy cream – this is optional. Use if you’d like the soup to be more creamy. We did not use the cream when making this recipe.
Garnish – shredded mozzarella cheese, freshly grated Parmesan cheese, ricotta cheese
How to Make Lasagna Soup
In a large soup pot or Dutch oven cook the ground beef and onion over medium-high heat, breaking up the meat with a wooden spoon into small pieces. Cook until the meat is fully browned.
Add the minced garlic and red pepper flakes and cook for 30 seconds. Drain off any excess fat.
Stir the tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, oregano, salt, and pepper into the meat and onions.
Add the pasta sauce, 6 cups of the chicken broth, crushed tomatoes, and bay leaf. Stir well to combine.
Add the broken lasagna noodles and bring the soup to a boil, then reduce to a simmer over low to medium heat cooking until the lasagna noodles are tender (about 20-25 minutes). Stir the soup occasionally (it will become thick as it simmers, so be sure it doesn’t burn on the bottom of the pot).
Remove and discard the bay leaf and stir in heavy cream (optional) plus an additional 2-4 cups of chicken broth to reach desired consistency. Garnish by topping the soup with ingredients of your choice.
Garnish Ideas for Lasagna Soup
Mozzarella cheese – either grated mozzarella or thin slices of fresh mozzarella will work well.
Parmesan cheese – grate fresh Parmesan over the soup before serving.
Fresh parsley – sprinkle freshly chopped parsley over top of the soup for a pretty pop of color and flavor.
Red pepper flakes – if you like your soup spicy, add extra red pepper flakes or even a dash of hot sauce.
Basil – tear fresh basil leaves and sprinkle over top of the soup right before serving.
How to Store Leftover Soup
Keep the leftover lasagna soup in an airtight food storage container in the refrigerator for up to three days. Reheat in the microwave in 30-second intervals, stirring well between each interval.
More One Pot Recipes You Will Love
One Pot Chicken Parmesan Pasta
Chicken Pot Pie Soup with Noodles
Lasagna Soup
Ingredients
- 1 pound lean ground beef
- 1 white or yellow onion peeled and diced
- 4 garlic cloves peeled and minced
- 1/2 teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounce jar pasta sauce
- 8-10 cups low sodium chicken broth divided
- 14 ounce can crushed tomatoes
- 1 bay leaf
- 10 uncooked lasagna noodles roughly broken into 1 to 2-inch pieces
- 1/2 cup heavy cream optional
- Garnish: shredded mozzarella cheese, freshly grated Parmesan cheese, ricotta cheese
Instructions
- In a large soup pot or Dutch oven cook the ground beef and onion over medium high heat, breaking up the meat with a wooden spoon into small pieces. Cook until the meat is fully browned.
- Add the minced garlic and red pepper flakes and cook for 30 seconds. Drain off any excess fat.
- Stir the tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, oregano, salt, and pepper into the meat and onions.
- Add the pasta sauce, 6 cups of the chicken broth, crushed tomatoes, and bay leaf. Stir well to combine.
- Add the broken lasagna noodles and bring the soup to a boil, then reduce to a simmer over low to medium heat cooking until the lasagna noodles are tender (about 20-25 minutes). Stir the soup occasionally (it will become thick as it simmers, so be sure it doesn’t burn on the bottom of the pot).
- Remove and discard the bay leaf and stir in heavy cream (optional) plus an additional 2-4 cups of chicken broth to reach desired consistency.
- Garnish by topping the soup with ingredients of your choice, such as mozzarella cheese, dollops of ricotta cheese, freshly grated parmesan cheese, and fresh parsley.
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