One Pot Lasagna Soup

This One Pot Lasagna Soup is packed full of Italian goodness! Topped with creamy cheese, this will become your family’s favorite busy weeknights meal.

Why you will love this one pot lasagna soup recipe

This easy tomato based soup is great to enjoy at any time of the year. If you love this easy soup recipe, you’ll want to give this Roasted Red Pepper Soup or this Easy Chickarina Soup a try next!

It’s one of my favorite one pot meals because it is so simple to make. I would say it’s almost better than traditional lasagna. It’s super easy to make, and you probably have most of the ingredients at home!

This is a great soup to make for guests, especially around the holidays when everyone wants to stay warm.

Imagine going out in the cold or rainy weather all day and then coming home and enjoying this warm, savory soup. It’s the perfect comfort food recipe.

What is cheesy lasagna soup made of?

Lasagna soup is made up of a handful of ingredients. This tomato based soup consists of meat, like ground beef or sausage, mafaldine noodles, creamy cheeses, and fresh herbs and Italian spices. 

One Pot Lasagna Soup Ingredients

Produce: 

• Onion: for this recipe, I like to use a yellow onion. It gives the soup a nice flavor without it being overpowering.
• Garlic: like any good Italian dish, this easy soup recipe calls for garlic. I like to use freshly minced garlic. Don’t substitute this with garlic powder; that will come in later. 
• Lemon: I like to use a fresh lemon, but you can also use fresh lemon juice in a bottle.
• Basil: you will need to grab some fresh basil from your produce section. I don’t recommend using dry basil for this recipe. 

Spices

• Italian seasoning: this blend covers most of the primary herbs you would put in a traditional Italian dish. It usually consists of dried parsley, basil, oregano, rosemary, and thyme.
• Garlic powder: not only does garlic powder add to the delicious flavor of this soup, but it can also help boost your immune system, which makes it the perfect soup for when you’re feeling ill.
• Onion powder: I like to add in onion powder because it gives your soup a warm and roasted flavor.
• Red pepper flakes: red pepper flakes add the perfect amount of heat to the soup without it becoming overbearing.
• Bay leaves: bay leaves have a strong and bitter taste to them so it works best to add them midway through the recipe.

Cheese

• Ricotta cheese: I like to use full-fat or whole milk ricotta cheese for this recipe. It adds the perfect nutty flavor to your soup. 
• Mozzarella cheese: shredded mozzarella cheese adds a fresh and tangy flavor to your soup. 
• Parmesan cheese: I like to use freshly grated parmesan cheese, but you can use already shredded cheese as well.

Other Ingredients

• Meat: you will need lean ground beef, chicken, turkey, or Italian sausage for this recipe. Honestly, any ground meat will work – it’s really based on personal preference. 
• Tomato paste: I like to use this concentrated tomato paste in my soup. It uses Tuscan tomatoes, which I find taste the best in this soup. 
• Fire-roasted diced tomatoes: I like to use the fire roasted diced tomatoes because they give a yummy smokey flavor to your recipe, but you can use regular diced tomatoes if that is all you have.
• Chicken bone broth: I like to use chicken bone broth for this recipe, but you can also use chicken stock, chicken broth, or even vegetable broth. I don’t recommend using beef broth or turkey for this recipe, as that flavor is too overpowering.
• Mafaldine noodles: I have found that mafaldine noodles work the best for this soup recipe. They look like skinny lasagna noodles. If you can’t find them, you can always break regular lasagna noodles into quarters. 

How to Make this Easy One Pot Lasagna Soup Recipe

1. Brown the beef. Heat the olive oil in a large soup pot over medium heat. Add the ground beef and brown for about 3 minutes before breaking it up with a meat masher.

2. Season the beef. Add in the onion and seasonings when your meat is about halfway finished browning. Cook until the onion is softened and the beef is browned.

Stir in the tomato paste and cook for about two more minutes. Then add in the diced tomatoes, chicken bone broth, and bay leaves. Cover and bring to a boil.

Then break up the mafaldine noodles and add them to the pot. 

3. Prepare the soup. Set the heat to medium low and simmer for 15 minutes with the pot covered 3/4 of the way, or until pasta is al dente.

4. Prepare the cheese topping. Mix the ricotta cheese, mozzarella cheese, parmesan cheese, lemon juice, salt, and pepper in a medium sized mixing bowl.

5. Finish the soup. Stir in the fresh basil when the pasta is finished cooking. Taste and season with more salt and pepper if needed.

6. Divide the soup between bowls and top with a dollop of the cheese topping.

What kind of pasta should I use in lasagna soup?

I like to use mafaldine noodles because I find they cook better than regular uncooked lasagna noodles. They also aren’t overbearing when you’re eating your one-pot lasagna soup, the noodles are in little bite-sized pieces. You can find mafaldine noodles online or at your local grocery store.

Can I cook the pasta in the soup?

Yes! That is what I recommend doing. As the pasta cooks, you will notice your soup starts to thicken up.

That is because your noodles are cooking and absorbing the excess liquid in the soup. Cooking your noodles in your soup also allows them to absorb some of the soup’s flavor. 

Can I make this soup in the slow cooker?

You can make slow cooker lasagna soup; however, I don’t recommend it. It’s a little too much hands on time for a slow cooker recipe.

Also, the best part about this recipe is that it’s all made quickly in one pot, and if you make it in the slow cooker, you will need to use a pan to brown the meat in addition to the slow cooker.

If you want to make it in the slow cooker:

1. Brown the meat in a skillet.
2. Place all the ingredients, except the noodles, in the slow cooker and cook on low for 8 hours or high for 4 hours.
3. About 30 minutes before the soup is finished cooking, break up the noodles and add them to the slow cooker. Cover and cook until the pasta is just al dente, checking after 15 minutes.

Can I use ground turkey, ground chicken, or sausage?

You’re welcome to use any kind of meat that you’d like for this recipe. My go to would be ground beef or Italian sausage.

The sausage gives this soup a boost of flavor! Ground turkey and chicken are both great substitutes too. You can also use plant based meat crumbles to make a vegetarian lasagna soup.

If you’re looking for a ground beef soup, you might want to give this Ground Beef Vegetable Soup a try!

How to serve lasagna soup

I recommend serving your soup as soon as it is done cooking. Personally, I like to add a dollop of ricotta cheese on top, and let the heat from the soup melts the cheese.

You can serve this soup with a salad on the side or with a slice of delicious garlic bread.

Recipe and storage tips

You can store this soup in an airtight container in the fridge for up to five days. You can also freeze it and keep it in the freezer for up to three months. It’s a great soup to have already made and on hand!

How to reheat lasagna soup

I think leftover lasagna soup tastes just as good, if not better than the soup as soon as you make it. When reheating your soup in the microwave, I highly recommend covering it because it may get too hot and pop in your microwave.

I would start with 45 seconds to a minute at a time, stirring in between, until hot. The bowl will be very hot, so be careful. 

If you want to reheat it on the stove, I recommend cooking it on medium low heat for just a few minutes until your soup gets hot enough. Remember that you don’t want to cook it for too long, or your noodles will get mushy. 

More easy soup recipes to try

• Roasted Red Pepper Soup
• Easy Chickarina Soup
• Chick Fil A Chicken Tortilla Soup
• Chicken Gnocchi Soup
• Shrimp Pho Noodle Soup

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4.93 from 14 votes

One Pot Lasagna Soup

One Pot Lasagna Soup packed full of Italian goodness! Topped with creamy cheese, this will become your family's favorite busy weeknights meal.

Print Pin Rate

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Servings: 8

Calories: 487

Author: Jordan

Cook ModePrevent your screen from going dark

Equipment

• Dutch Oven
• Meat masher

Ingredients

• 1 pound ground beef, or chicken, turkey, or Italian sausage
• 1 yellow onion diced
• 4 cloves garlic
• 1 tablespoon italian seasoning
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• kosher salt, to taste
• fresh cracked black pepper, to taste
• 1/2 tsp red pepper flakes
• 3 tbsps tomato paste
• 2 12 ounce cans fire roasted diced tomatoes
• 4 cups chicken bone broth
• 2 bay leaves
• 1 pound mafaldine noodles
• 10 oz ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 1/2 lemon juice
• 3/4 cup fresh basil chopped

Instructions

• Heat the olive oil in a large soup pot over medium heat. Add the ground beef and brown for about 3 minutes before breaking it up with a meat masher.
• When the meat is about halfway finished cooking, add in the onion, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes, and cook until onion is softened and beef is browned and onions have softened, about 5-7 more minutes.
• Stir in the tomato paste and cook for about 2 more minutes.
• Stir in the diced tomatoes (and their juices), chicken bone broth, and bay leaves. Cover and bring to a boil, then break up the mafaldine noodles and add them to the pot. Reduce the heat to medium low and simmer for 15 minutes with the pot covered 3/4 of the way, or until pasta is al dente.
• Meanwhile, combine the ricotta cheese, mozzarella cheese, parmesan cheese, lemon juice, salt, and pepper in a medium sized mixing bowl.
• When the pasta is finished cooking, stir in the fresh basil. Taste and season with more salt and pepper if needed.
• To serve, divide the soup between bowls and top with a dollop of the ricotta cheese mixture. I like to serve the soup extra hot so the cheese melts into the soup.

If you tried this recipe, please leave a review letting me know how it was!

Video

Notes

• If you plan on having leftovers, I would cook and store the noodles separately so they don’t soak up all the liquid.

Keywords: lasagna soup recipe, one pot lasagna soup

Nutrition

Calories: 487kcal | Carbohydrates: 51g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 190mg | Potassium: 484mg | Fiber: 3g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 3mg

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

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