One-Pot Lasagna Soup: A Comforting Twist on a Classic Favorite
Transform lasagna night into a simple, hearty meal with this One-Pot Lasagna Soup. Packed with all the flavors you love from classic lasagna—rich tomato sauce, tender pasta, and a trio of gooey cheeses—this soup comes together quickly and with minimal cleanup.
Perfect for busy weeknights or cozy weekends, this recipe brings the essence of lasagna to your table in under an hour. Whether you pair it with crusty bread or a crisp salad, this warm, satisfying dish is sure to become a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: Skip the layering and baking—this soup is ready in just one pot!
- Rich and Flavorful: Layers of Italian seasonings and cheese create a bold, comforting taste.
- Customizable: Add vegetables, switch up the protein, or adjust the spice level to your liking.
- Family-Friendly: Loved by kids and adults alike, it’s perfect for any crowd.
Ingredients
For the Soup:
- 1 pound lean ground beef (or a mix of ground beef and Italian sausage)
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
- ¼–½ tsp red pepper flakes (optional, for heat)
- 1 jar (24 oz) Prego Traditional Italian Sauce
- 8–10 cups low-sodium chicken broth (adjust for desired consistency)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp balsamic vinegar
- 1½ tsp granulated sugar
- 1 tbsp dried basil
- 1 tsp each: dried parsley, dried oregano, salt
- ½ tsp black pepper
- 1 bay leaf
- 10 uncooked lasagna noodles, broken into 1–2 inch pieces
- ½ cup heavy cream (optional, for richness)
For the Cheese Topping:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Dollops of ricotta cheese
Step-by-Step Instructions
Step 1: Sauté the Base
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onions are softened.
Step 2: Add Garlic and Spices
Stir in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Drain any excess fat from the pot.
Step 3: Build the Broth
Add the Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried herbs (basil, parsley, oregano), salt, pepper, and bay leaf. Mix well to combine.
Step 4: Cook the Noodles
Add the broken lasagna noodles to the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 20–30 minutes, stirring occasionally, until the noodles are tender.
Step 5: Adjust the Consistency
Remove the bay leaf. If you prefer a richer soup, stir in the heavy cream. Add extra chicken broth to thin the soup if needed.
Step 6: Serve and Garnish
Ladle the soup into bowls. Top with shredded mozzarella, grated Parmesan, and dollops of ricotta cheese. Garnish with fresh basil leaves and serve hot.
Tips for the Best Lasagna Soup
- Fresh Herbs: Top with fresh basil for a burst of flavor and a beautiful presentation.
- Thicker Consistency: Skip the cream and whisk 2 tsp of cornstarch into some chicken broth before adding it to the soup.
- Protein Options: Swap the ground beef for Italian sausage, ground turkey, or even plant-based meat for a twist.
- Noodle Substitutes: Use broken oven-ready lasagna noodles or any short pasta like bowties or penne.
Why This Recipe Works
This One-Pot Lasagna Soup simplifies the traditional dish without sacrificing its signature flavors. The combination of marinara sauce, tomato paste, and crushed tomatoes creates a robust broth, while broken lasagna noodles mimic the comforting layers of the original recipe. A mix of ricotta, mozzarella, and Parmesan adds the perfect cheesy finish, bringing a touch of indulgence to every bite.
Serving Suggestions
Pair your lasagna soup with:
- Crusty Bread: Perfect for dipping into the rich, flavorful broth.
- Garlic Knots: Add a garlicky, buttery side for extra indulgence.
- Side Salad: A crisp green salad with balsamic vinaigrette balances the hearty soup.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm on the stovetop over medium heat, adding a splash of chicken broth to loosen the consistency if needed.
- Freezing: Freeze the soup (without the noodles) for up to 3 months. Thaw overnight in the refrigerator and cook fresh noodles to add before serving.
One-Pot Lasagna Soup
Ingredients
- For the Soup:
- - 1 lb lean ground beef or mix of beef and Italian sausage
- - 1 yellow onion diced
- - 4–5 garlic cloves minced
- - ¼–½ tsp red pepper flakes optional
- - 1 jar 24 oz Prego Traditional Italian Sauce
- - 8–10 cups low-sodium chicken broth
- - 1 can 14 oz crushed tomatoes
- - 2 tbsp tomato paste
- - 2 tsp balsamic vinegar
- - 1½ tsp granulated sugar
- - 1 tbsp dried basil
- - 1 tsp each: dried parsley dried oregano, salt
- - ½ tsp black pepper
- - 1 bay leaf
- - 10 uncooked lasagna noodles broken into 1–2 inch pieces
- - ½ cup heavy cream optional
- For the Cheese Topping:
- - Shredded mozzarella cheese
- - Freshly grated Parmesan cheese
- - Dollops of ricotta cheese
Instructions
- Heat a large pot over medium-high heat. Cook ground beef and onions until browned. Drain excess fat.
- Add garlic and red pepper flakes; cook for 30 seconds.
- Stir in Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and seasonings.
- Add broken lasagna noodles and bring to a boil. Simmer for 20–30 minutes until noodles are tender.
- Remove bay leaf. Stir in heavy cream (if using) and adjust consistency with more broth as needed.
- Serve hot, topped with mozzarella, Parmesan, ricotta, and fresh basil.
Notes
- For a thicker soup, skip the heavy cream and add cornstarch.
- Store in an airtight container for up to 4 days or freeze without noodles for up to 3 months.