One pot lasagna soup is a simple and delicious twist on traditional lasagna, all in one pot! This comforting soup is packed with flavors and perfect for a busy weeknight meal.
Ready in under an hour, this easy one pot pasta soup recipe is ideal for anyone craving pasta without the hassle. Read along and find out how to make this hearty dish!
Easy one pot lasagna soup recipe
If you’re looking for a comforting meal that combines the flavors of lasagna with the convenience of a soup, this one pot lasagna soup is the perfect choice.
It’s a flavorful and hearty dish that brings together the best of Italian cuisine in a single pot with no need to spend hours layering and baking.
This easy one pot soup makes dinner prep a breeze while delivering the same savory, cheesy goodness.
Highlights of this recipe
- Minimal cleanup: like our one pot kielbasa pasta recipe, everything cooks in one pot, so you don’t have to worry about a pile of dishes.
- Quick and easy: It’s a fast way to enjoy the taste of lasagna without the layering and turning on your oven.
- Perfect for weeknights: Ready in less than an hour, this easy pasta soup is ideal for busy nights when you need something hearty and delicious.
- Kid-friendly: This one pot soup is sure to be a hit with the whole family, even picky eaters.
Ingredients
- 1 lb ground beef
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 (6 oz) can tomato paste
- 1 teaspoon crushed red chili flakes
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cups marinara sauce
- 4 cups low sodium beef broth
- ½ cup heavy cream
- 8 lasagna noodles (broken into 2-inch pieces)
- 1 cup ricotta
- ¾ cup parmesan
- fresh basil
- Olive oil
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Dutch oven
How to make one pot lasagna soup
Gather your ingredients and prep them (cut the onions, mince the garlic, break the lasagna noodles etc)
Sauté the onions in olive oil till translucent. Add the minced garlic and let it cook for a minute before adding the ground beef.
When you add the ground meat, break it up and let it cook till it's browned and no longer pink. Drain excess fat if necessary.
Add the beef broth, tomato paste, marinara sauce, honey, salt and seasoning to the browned beef. Stir to combine. Next add the noodles.
Lower the heat to a simmer then cook for about 8 minutes or until the noodles are cooked to your liking.
Add heavy cream, stir to combine then taste and adjust for seasoning. Turn off heat.
Mix the ricotta cheese and Parmesan cheese. Serve the soup then top with the cheese mixture and fresh basil
What to serve with this pasta soup
This hearty soup pairs well with a light side dish. A fresh green salad with a tangy vinaigrette is a great choice to balance out the richness of the soup.
Garlic bread or a crusty loaf of sourdough is also perfect for dipping and mopping up the delicious broth. For something extra special, serve it alongside a side of roasted vegetables or a caprese salad for a complete meal.
If you are looking for more beef and pasta ideas, you should try this Mongolian ground beef noodles.
How to store leftovers
To store this soup, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days.
If you want to freeze it, store the soup in freezer-safe containers for up to 3 months. When reheating, thaw the frozen soup in the refrigerator overnight and warm it up on the stovetop or in the microwave.
If the pasta absorbs too much liquid during storage, simply add a little broth or water to bring it back to your preferred consistency.
Helpful Tips
- Don't overcook the pasta
- Taste and adjust seasoning before serving.
- For a creamier soup, stir in some heavy cream at the end.
- Garnish with fresh basil and extra cheese for an authentic touch.
FAQs
While this recipe is for traditional lasagna noodles you can also use other short pasta shapes like fusilli, rotini, tortellini or even regular egg noodles.
Absolutely! Make sure to adjust the cooking time based on the type of gluten-free pasta you use, as it may cook faster than regular pasta.
If your soup thickens too much, especially when reheating leftovers, simply add more broth or water to thin it out to your desired consistency.
Yes! You can easily swap out the ground meat for plant-based crumbles or add extra veggies like zucchini, mushrooms, and spinach to make a delicious vegetarian version.
More Soup recipes
- Mushroom soup
- Broccoli cheddar soup
- Check out all our Home Cooked Recipes
One pot lasagna soup is the perfect solution when you’re craving lasagna but want to skip the hassle of layering and baking. It’s fast, flavorful, and family-friendly.
Whether you’re an experienced cook or a beginner, this easy one pot lasagna soup recipe will quickly become a weeknight staple. Ready to give it a try? Grab your ingredients and let's get cooking already!
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One pot lasagna soup
Ingredients
- 1 lb ground beef
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 6 oz tomato paste
- 1 teaspoon crushed red chili flakes
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cups marinara sauce
- 4 cups Low sodium beef broth
- ½ cup heavy cream
- 8 lasagna noodles (broken into 2-inch pieces)
Toppings
- 1 cup ricotta
- ¾ cup parmesan
- Fresh basil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook until the onions are translucent, about 2 minutes.
- Add minced garlic and cook for another minute before adding the ground beef. Let it cook for 7 to 10 minutes or until the beef is browned and no longer pink. Drain excess fat if needed.
- Add the marinara sauce, beef broth, salt, black pepper, Italian seasoning, chili flakes, honey and tomato paste. Stir and bring the mixture to a boil.
- Add the lasagna pieces to the soup, then reduce the
- heat and let simmer until the noodles are tender, about 8 to 10 minutes.
- When the noodles are cooked, stir in the heavy cream. Taste and adjust seasoning and turn off heat.
To serve
- Mix the parmesan and ricotta cheese till combined.
- Serve the soup in bowl and top with a dollop with the ricotta cheese mixture and some chopped basil, if desired.
