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    Home » Recipes » Soup

    One-Pot Lasagna Soup (30-Minutes)

    Published: Oct 15, 2024 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing two bowls of lasagna soup with melted cheese on top.

    If you’re anything like me and dream of lasagna but dread all the work, this One-Pot Lasagna Soup will become your new go-to dish. It’s lasagna, but better—you can eat it with a spoon, and cleanup is a breeze! It’s just warm, cozy, deliciousness.

    Imagine this: a steaming bowl of rich, flavorful lasagna soup loaded with tender noodles, savory beef, and ooey-gooey melted cheese on top. Pair it with a slice of crusty Texas toast garlic bread, and you’ll be in lasagna heaven—with way less work than the traditional version!

    Two bowls full of lasagna soup with melted cheese on top.

    Ready in 30 minutes, this soup is pure comfort food just like my skillet lasagna and vegetable lasagna.

    Jump to:
    • Why I love this recipe, and you will too
    • Ingredient notes and substitutions
    • How to make One-Pot Lasagna Soup
    • Serving and menu suggestions
    • Recipe variations
    • How to store, freeze and reheat leftovers
    • Recipe FAQs
    • Insider tips for the best results
    • More easy soup recipes
    • 📋 Recipe:

    Why I love this recipe, and you will too

    Lasagna is one of my family’s all-time favorite comfort foods, but I don’t always have time to make it on busy weeknights. That’s when this One-Pot Lasagna Soup comes to the rescue—it’s all the cozy, cheesy lasagna flavors we love, but way faster! And I can tell you, even my pickiest eater asks for seconds.

    You can have this hearty, cheesy soup on the table faster than you can say ‘Mamma Mia!’ And with just one pot to clean up, it’s basically magic.

    Love lasagna but hate the time and effort it takes to make? I hear you! That’s why this One-Pot Lasagna Soup is a total game-changer—it’s everything you adore about lasagna without the hassle! Plus, you can make it ahead.

    “This soup is amazingly good. It’s very hearty as well. It is definitely comfort and ease at its BEST!” Linger

    Ingredient notes and substitutions

    • Ground beef – I like to use ground chuck. Swap the ground beef for lean ground turkey or chicken if you want a lighter option.
    • Onion, green bell pepper, and garlic – add great flavor.
    • Chicken stock – is what makes this a soup. I like and use Better Than Bouillon Roasted Chicken Stock.
    • Diced tomatoes and tomato sauce are classic ingredients that add rich tomato goodness. However, if you prefer a smoother, thicker soup, you can substitute crushed tomatoes instead of diced ones.
    • Brown sugar, Italian seasoning, and salt – enhance all of the other flavors.
    • Lasagna noodles – If you’re out of lasagna noodles, opt for sturdy pasta like rigatoni or ziti, which hold up better in the soup. Avoid egg noodles or angel hair pasta, which may become too soft.
    • Parmesan and mozzarella cheese – add cheesy deliciousness!

    Complete measurements are listed in the recipe card below.

    How to make One-Pot Lasagna Soup

    1. Add the ground beef to a large dutch oven over medium heat. Break up the meat with a fork or wooden spoon and cook for eight minutes or until it is browned.
    2. Add the onions and bell pepper and cook for about five more minutes or until soft. Then add the garlic and cook for about a minute. Drain any accumulated fat.
    A Dutch oven with browned ground beef, bell pepper and onion.
    1. Add the chicken stock, tomatoes, tomato sauce, brown sugar, Italian seasoning, and salt. Bring to a boil. Reduce the heat to low and simmer for fifteen minutes.
    Lasagna soup ingredients in a large pot including ground beef, tomato sauce and diced tomatoes.
    1. Add the noodles and simmer until tender, about 10-12 minutes. When you add the broken lasagna noodles, they soak up the flavorful stock, becoming perfectly tender and packed with flavor.
    Lasagna soup cooking in a large Dutch oven with lasagna noodles.
    1. Add the parmesan cheese and stir until combined.
    Lasagna soup in a Dutch oven with parmesan cheese added and mixed in.
    1. Before serving, preheat the broiler. Ladle the soup into oven-proof bowls and top with a handful of mozzarella cheese and a sprinkle of parmesan. Place the bowls on a rimmed baking sheet and broil for a minute or so until the cheese is melted and bubbly.
    2. For that perfect lasagna experience, don’t skip the final step of adding a layer of cheesy goodness—melted mozzarella and freshly grated parmesan add richness to every spoonful. Serve this cheesy lasagna soup immediately.
    A bowl of lasagna soup with melted mozzarella cheese on top.

    Serving and menu suggestions

    I consider this homemade lasagna soup a meal in one and usually pair it with a slice of garlic bread, cornbread, or broccoli cheddar cheese cornbread muffins. 

    If we have company, I like to pair this cozy soup with caprese bruschetta as an appetizer and my spinach salad with apples and pecans or panzanella salad as a side dish.

    Recipe variations

    • You can add a handful of fresh spinach or kale to the soup while adding the parmesan cheese to make it a bit healthier.
    • If you don’t have any lasagna noodles, you can substitute pretty much any pasta. Larger, more sturdy pasta, such as farfalle, ziti, penne, and rigatoni, are all excellent choices. I would avoid egg noodles and angel hair pasta, as they are too delicate.
    • Italian sausage, turkey sausage, ground turkey, or ground chicken can be substituted for ground beef.
    • You can also make this soup vegetarian by adding zucchini or yellow squash, replacing the chicken stock with vegetable broth, and the ground beef with mushrooms.
    • If you are lucky enough to have fresh herbs, you can substitute a quarter cup of fresh chopped oregano, basil, thyme, and rosemary for the Italian seasoning. And if you like spicy, add a pinch of red pepper flakes.

    How to store, freeze and reheat leftovers

    Leftovers of this one-pot lasagna soup with noodles will keep covered in an airtight container in your refrigerator for up to four days.

    If you want to make it ahead and freeze it, follow the directions for making the soup, but don’t add the noodles. Let it thaw in the refrigerator overnight, and when you are ready to serve it, add the noodles and cook as directed. You may need to add a little more chicken stock or water. Frozen soup can be kept in an airtight container in the freezer for up to three months.

    To reheat leftovers, add them to a saucepan on the stove over low heat. The noodles will absorb some of the liquid, so if the sauce is too thick, add more chicken stock or water. 

    Recipe FAQs

    What is the difference between the terms lasagne and lasagna?

    You may have seen this dish with two different spellings: lasagne is the plural of lasagna.

    Can this one-pot lasagna soup be made in a Crock-pot or slow cooker?

    To make this recipe in a Crock-pot, brown the ground beef in a skillet, add the bell peppers, onion, and garlic, and cook until the onions are translucent. Add this mixture to a Crock-pot

    Add the rest of the ingredients, except for the lasagna noodles and parmesan cheese. Cover and cook on low for 5-6 hours. Break up the noodles and add them. Cover and cook on high for 30 minutes or until the noodles are soft. Then, follow the directions in the recipe card for serving.

    Insider tips for the best results

    Don’t use “no-boil” lasagna noodles. But you can substitute other sturdy pasta such as farfalle, penne, or rigatoni if in a pinch.

    If you freeze the soup, let it thaw in the fridge overnight before reheating or cooking it for the best results.

    More easy soup recipes

    • A large pot of creamy broccoli and white bean soup garnished with parsley.
      Broccoli and White Bean Soup (Creamy and Irresistible)
    • Roasted tomato soup in a white bowl topped with croutons.
      Creamy Roasted Tomato Soup with Basil
    • Two bowls of chicken and dumplings topped with celery and carrots.
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    • A large white saucepan full of pureed sweet potato and carrot soup, garnished with pecans.
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    ⭐ ⭐ ⭐⭐⭐ If you make this One-Pot Lasagna Soup, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

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    Two bowls full of lasagna soup with melted cheese on top.

    One-Pot Lasagna Soup – Comfort Food in a Bowl

    Sharon Rigsby
    If you love lasagna, you will fall in love with this easy one-pot lasagna soup. It has everything you adore about regular lasagna, but none of the work. Just warm, cozy deliciousness that you can eat with a spoon.  
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Lunch
    Cuisine American
    Servings 8 servings
    Calories 525 kcal

    Ingredients
      

    • 1 pound ground chuck
    • 1 onion medium, chopped
    • 1 green bell pepper medium, seeded and chopped
    • 3 cloves garlic minced
    • 4 cups chicken stock
    • 29 oz petite diced tomatoes or two 14.5 oz cans, undrained
    • 15 oz tomato sauce
    • 1 tablespoon brown sugar
    • 2 teaspoons dried Italian seasoning
    • ½ teaspoon kosher salt
    • 2 cups broken lasagna noodles
    • 5 oz grated or shaved parmesan cheese
    • 2 cups shredded mozzarella cheese

    Instructions
     

    • Add the ground beef to a large dutch oven over medium heat. Break up the meat with a fork or wooden spoon and cook for eight minutes or until it is browned.
    • Add the onions and bell pepper and cook for about five more minutes or until soft. Then add the garlic and cook for about a minute. Drain any accumulated fat.
    • Add the chicken stock, tomatoes, tomato sauce, brown sugar, Italian seasoning, and salt. Bring to a boil. Reduce the heat to low and simmer for fifteen minutes.
    • Add the noodles and simmer until tender, about 10 -12 minutes. When you add the broken lasagna noodles, they soak up the flavorful stock, becoming perfectly tender and packed with flavor.
    • Add the parmesan cheese and stir until combined.
    • Preheat the broiler. Ladle the soup into oven-proof bowls and top with a handful of mozzarella cheese and a sprinkle of parmesan. Place the bowls on a rimmed baking sheet and broil for a minute or so until the cheese is melted and bubbly.
    • For that perfect lasagna experience, don't skip the final step of adding a layer of cheesy goodness—melted mozzarella and freshly grated parmesan that add richness to every spoonful. Serve this cheesy lasagna soup immediately.

    Notes

    Italian sausage, turkey sausage, ground turkey, or chicken can be substituted for the ground chuck.
    If you are lucky enough to have fresh herbs, you can substitute a quarter of a cup of a blend of fresh oregano, basil, thyme, and rosemary for the Italian seasoning.
    To add a little spice, add a pinch of red pepper flakes to your soup.
    Don’t use “no-boil” lasagna noodles. But you can substitute other sturdy pasta such as farfalle, penne, or rigatoni if in a pinch.

    Nutrition

    Calories: 525kcalCarbohydrates: 63gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 892mgPotassium: 943mgFiber: 5gSugar: 12gVitamin A: 641IUVitamin C: 27mgCalcium: 197mgIron: 4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Scott

      February 07, 2020 at 8:15 pm

      This was in our newspaper last week, I made a batch on Monday, now I’m looking for a copy of the recipe I can print and save. It was good, I’ll make it again. Thank you.

      Scott

      Reply
      • Sharon Rigsby

        February 08, 2020 at 9:39 am

        Hi Scott, here is a link to the recipe on my blog. https://www.gritsandpinecones.com/one-pot-lasagna-soup-comfort-food-in-a-bowl/
        There is a print recipe button at the top and also one down in the actual recipe. I’m so glad you enjoyed it!
        Sharon

        Reply
    2. Melanie

      February 05, 2020 at 4:03 pm

      how many lasagna noodles are in 2 cups? My Mom saw your recipe in The Greenville News and thinks it sounds great! Will be making it for her soon

      Reply
      • Jo Hiatt

        February 05, 2020 at 4:05 pm

        Sorry, also how much is considered a serving. Trying to determine due to diabetes.

        Reply
      • Sharon Rigsby

        February 06, 2020 at 7:24 pm

        Hi Melanie,
        I’m sorry I didn’t see your question until today. I am out of town at a meeting and don’t have my laptop. Each serving is approximately 1-1/2 cups, maybe a little more. On the noodles, I am guessing because I’m not home, but I would say two cups are about 5-6 noodles. You could, of course, add more or less to work with your mom’s dietary needs. I hope this helps and I hope you enjoy it!
        Sharon

        Reply
    3. Mike P.

      January 24, 2020 at 12:09 pm

      This soup is amazingly good. Very hearty as well. Next time I’ll probably add some red pepper to give it a little kick, but there will definitely be a next time.

      Reply
      • Sharon Rigsby

        January 24, 2020 at 3:03 pm

        Hi Mike,
        I’m so glad you enjoyed the soup and thank you so much for letting me know!
        All the best,
        Sharon

        Reply
    4. Linger

      January 13, 2020 at 1:06 pm

      5 stars
      Love the idea of lasagna in a bowl. Such an incredibly great soup idea. It is definitely comfort and ease at its BEST! Thanks so much for sharing.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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