There is nothing quite like cozying up with a bowl of warm, hearty soup that captures all the flavors of classic Italian comfort food in one easy pot. This One Pot Lasagna Soup Recipe (Easy!) Recipe is a game-changer for busy weeknights or when you crave the essence of lasagna without the fuss of layering noodles and baking. With tender pasta, rich tomato sauce, savory browned meat, and a cheesy finish, it delivers all the comforting goodness of traditional lasagna with minimal effort. Trust me, once you make this, it will quickly become a household favorite thanks to its simplicity, robust flavors, and soul-satisfying warmth.
Ingredients You’ll Need
Every ingredient in this One Pot Lasagna Soup Recipe (Easy!) Recipe plays a vital role in building layers of flavor and texture. The combination of well-chosen pantry staples and fresh aromatics ensures each spoonful is vibrant and satisfying.
- 1 pound lean ground beef (or half Italian sausage): Adds hearty meatiness and savory depth to the soup.
- 1 yellow onion, diced: Brings a subtle sweetness and base flavor that softens as it cooks.
- 4-5 garlic cloves, minced: Infuses the broth with that unmistakable aromatic sharpness.
- 1/4 – 1/2 teaspoon red pepper flakes: Provides a gentle kick and warmth to balance the tomato’s acidity.
- 1 24 oz. jar Prego Traditional Italian Sauce: A trusted sauce base that adds richness and a blend of Italian herbs.
- 8-10 cups low sodium chicken broth, divided: Creates a flavorful soup base while letting you control the soup’s thickness.
- 1 14 oz. can crushed tomatoes: For freshness, texture, and deeper tomato flavor.
- 2 tablespoons tomato paste: Concentrates the tomato essence and adds umami punch.
- 2 teaspoons balsamic vinegar: Adds subtle acidity and brightness to balance sweetness.
- 1 1/2 teaspoons granulated sugar: Smooths out the acidity of the tomatoes for a perfectly rounded flavor.
- 1 tablespoon dried basil: Boosts Italian herb aroma and complements tomato beautifully.
- 1 teaspoon each dried parsley, dried oregano and salt: Builds herbal complexity and seasoning depth.
- 1/2 teaspoon black pepper: Adds warming spice and depth.
- 1 whole bay leaf: Infuses a subtle, savory background note during simmering.
- 10 uncooked lasagna noodles (broken into 1-2 inch pieces): Gives the soup its classic pasta texture while cooking directly in the broth.
- 1/2 cup heavy cream (optional): For a luscious, creamy finish that smooths the whole soup.
- Shredded mozzarella cheese: Melts perfectly on top for gooey, cheesy comfort.
- Freshly finely grated Parmesan cheese: Adds a salty, nutty richness.
- Ricotta cheese: Dolloped on to replicate that creamy lasagna filling texture.
How to Make One Pot Lasagna Soup Recipe (Easy!) Recipe
Step 1: Brown the Meat and Sauté Aromatics
Start by heating a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, stirring occasionally until the beef is fully browned and the onions have softened and become translucent. This step lays down a flavorful foundation of caramelized meat and sweetness. Next, stir in minced garlic and red pepper flakes, cooking just about 30 seconds until fragrant—this fast sauté unlocks the garlic’s rich aroma without burning it. If there is excess fat rendered from the meat, drain it off to keep your soup balanced.
Step 2: Build the Soup Base and Simmer
Now pour in the Prego Traditional Italian Sauce, 6 cups of chicken broth, crushed tomatoes, and tomato paste for a luxuriously rich tomato base. Add in the balsamic vinegar and sugar to brighten and mellow the acidity. Toss in the dried herbs including basil, parsley, oregano, salt, pepper, and don’t forget the bay leaf for subtle complexity. Finally, stir in the broken lasagna noodles to infuse them with all these incredible flavors. Bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the noodles are tender but not mushy and the soup has thickened beautifully.
Step 3: Finish with Cream and Cheese
Once your noodles are perfectly cooked, remove and discard the bay leaf. If you prefer a creamier soup, stir in the optional heavy cream right at the end to add velvety richness. Adjust the soup consistency by adding 2 to 4 more cups of chicken broth until it reaches your ideal thickness—some like it heartier, others a bit more brothy. Ladle into bowls and top with generous amounts of shredded mozzarella, grated Parmesan, and creamy ricotta to taste. These final touches melt into the warm soup for that irresistible lasagna feel.
How to Serve One Pot Lasagna Soup Recipe (Easy!) Recipe
Garnishes
A sprinkle of fresh basil or chopped parsley adds a pop of vibrant green that brightens the dish visually and adds fresh flavor. A dollop of ricotta or a little extra shredded cheese on top invites that gooey, melty delight with every spoonful. Don’t forget a grind of fresh black pepper or a drizzle of good olive oil for extra indulgence.
Side Dishes
This soup is hearty enough to stand on its own but pairs wonderfully with a crisp side salad or garlic bread for dipping. A simple arugula salad dressed with lemon juice complements the richness by adding peppery brightness, while toasted bread crumbs sprinkled on top offer a lovely crunch contrast.
Creative Ways to Present
For dinner parties or family gatherings, serve the One Pot Lasagna Soup Recipe (Easy!) Recipe in individual mini crockpots to keep it warm and cozy at the table. Layer the cheeses attractively or serve ricotta in small ramekins on the side for guests to customize. You could also hollow out mini sourdough loaves and ladle the soup inside for an edible bowl that’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making the next day’s meal even better. Just keep the cheese toppings separate and add those fresh when reheating.
Freezing
This soup freezes very well. Allow it to cool completely, then pack it into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 2 months without sacrificing flavor or texture. Be sure to leave out the cream if freezing and add it fresh when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much to your liking. Once warmed through, stir in any reserved cheese or cream for that fresh-out-of-the-pot feel.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well as lighter alternatives. Just be sure to brown them thoroughly to develop flavor, and you might want to add a little extra seasoning to boost the overall taste.
Do I have to break the lasagna noodles?
Breaking the noodles ensures they cook evenly and fit nicely in your bowl. Whole noodles would be hard to eat in soup form, so breaking them into 1-2 inch pieces is key for that homemade comfort.
What if I don’t have Prego Italian sauce?
You can substitute with any good quality marinara or tomato basil sauce. Just choose one with a flavor profile you love since it’s a major flavor contributor in the soup.
Can I make this vegetarian?
Yes! Swap the meat for lentils or a mix of sautéed mushrooms and zucchini for a satisfying vegetarian version. Use vegetable broth in place of chicken broth and adjust seasonings as needed.
Why add heavy cream? Is it necessary?
Heavy cream adds a luxurious creaminess that mellows the tomato acidity and gives the soup a richer mouthfeel. It’s optional but highly recommended if you want a soup that feels indulgent like classic lasagna.
Final Thoughts
If you’re searching for a comforting, quick, and utterly delicious meal that brings all the magic of lasagna into a bowl with minimal mess, this One Pot Lasagna Soup Recipe (Easy!) Recipe is your new go-to. Whether feeding a family or impressing friends, it delivers big on flavor with little fuss. Give it a try—you might just find that soup night becomes your favorite night!
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One Pot Lasagna Soup Recipe (Easy!) Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting One Pot Lasagna Soup combines all the classic flavors of lasagna into a hearty, easy-to-make soup. Ground beef, Italian tomato sauce, crushed tomatoes, and broken lasagna noodles simmer together in a rich broth, making it perfect for a cozy weeknight meal. Topped with creamy ricotta, shredded mozzarella, and freshly grated Parmesan cheese, this soup is a crowd-pleaser that’s simple and delicious.
Ingredients
Main Ingredients
- 1 pound lean ground beef (or half Italian sausage)
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 24 oz. jar Prego Traditional Italian Sauce
- 8–10 cups low sodium chicken broth, divided
- 1 14 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles (broken into approx. 1–2 inch pieces)
Optional Ingredients and Toppings
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese
- Freshly finely grated Parmesan cheese
- Ricotta cheese
Instructions
- Brown the beef and sauté aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, cooking while stirring occasionally until the beef is fully browned and onions are softened. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Drain off any excess fat to keep the soup from being greasy.
- Add sauces, broth, and seasonings: Pour in the jar of Prego Traditional Italian Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, and balsamic vinegar. Stir in granulated sugar, dried basil, parsley, oregano, salt, pepper, and the whole bay leaf. Then add the broken lasagna noodles into the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer until noodles are tender: Let the soup simmer gently, stirring occasionally to prevent noodles from sticking, until the lasagna noodles are tender. This should take approximately 20-30 minutes. The soup will thicken as the noodles cook.
- Finish and serve: Remove and discard the bay leaf. Stir in the heavy cream if using, which adds richness and creaminess to the soup. Add an additional 2-4 cups of chicken broth as needed to adjust the soup to your preferred consistency. Ladle the soup into bowls and garnish with shredded mozzarella, freshly grated Parmesan, and ricotta cheese as desired before serving.
Notes
- Breaking the lasagna noodles into smaller pieces makes them easier to eat in soup form.
- You can substitute ground Italian sausage for a spicier, more robust flavor.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- The heavy cream is optional but adds a lovely creamy texture and rounds out the acidity of the tomatoes.
- Using low sodium chicken broth allows you to control the salt level in the soup.
- This soup reheats well and can be stored in the refrigerator for 3-4 days or frozen for longer storage.
