If you love lasagna, you will love 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.
This soup is pure comfort food in a bowl and full of cheesy goodness, ground beef, tender noodles, tomatoes, and veggies. Add a piece of crusty garlic bread, and you will be in lasagna heaven.
But the best part, besides the taste, is this recipe comes together quickly, and you can have it on the table in about 30 minutes. And if you hate washing dishes, then you will love that this simple recipe only uses one pot versus three or more pans and dishes.
What’s the difference between stock and broth?
You may have noticed that almost all soup recipes call for chicken, beef stock, or broth. If you wonder, the stock is made by simmering mostly bony parts, whereas broth is made by simmering the meat. Stock tends to have a richer flavor, but in general, you can use either interchangeably in soup recipes.
More easy recipes:
Check out these other steaming bowls of pure comfort guaranteed to warm you up from head to toe.
- Butternut Squash and Pear Soup with Fennel
- White Bean Soup
- Creamy Fresh Tomato Soup with Roasted Tomatoes
- Easy Southern Chicken and Dumplings
- Southern Sweet Potato Soup
- One-Pot Green Lentil Soup
If you are interested in more recipes, check out all of my quick and easy soup recipes here.
What’s a good substitute for lasagna noodles?
If you are ready to make this but don’t have any lasagna noodles, don’t despair, 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.
Do not use “no-boil” noodles!
Can you make this ahead?
Yes! If you want to make this ahead and freeze it, make the soup, but don’t add the noodles. Then when you are ready to serve it, place the noodles in the thawed soup and cook as directed. You may have to add a little more chicken stock or water.
Leftovers will keep covered in your refrigerator for up to four days. The noodles will absorb some of the liquid, so you might have to add some additional chicken stock or water if it’s too thick.
How to make One-Pot Lasagna Soup:
Add the ground chuck to a large Dutch oven and cook for eight-ten minutes over medium-high heat until it is browned.
Add the onions and bell pepper and cook for about five more minutes or until they are soft. Then add the garlic and cook for about a minute. Drain any fat.
Pour in 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 they are tender, which should take about 10 -12 minutes. Stir in the parmesan cheese.
Before serving, preheat the broiler. Ladle into bowls and top with a handful of mozzarella cheese. Broil for three to four minutes or until the cheese is melted and bubbly.
- Italian sausage, turkey sausage, ground turkey, or chicken can be substituted for ground chuck.
- If you are lucky enough to have fresh herbs, you can substitute ¼ of a cup of a blend of fresh oregano, basil, thyme, and rosemary for the Italian seasoning.
- Add a pinch of red pepper flakes to your soup to add a little spice.
- If you are making this ahead and plan to freeze it, make the soup up to the point of adding the noodles and freeze that. Before serving, thaw and add the noodles and parmesan and cook until the noodles are tender. You may have to add a touch more chicken stock or water if the soup is too thick.
- Don’t use “no-boil” lasagna noodles. But you can substitute other sturdy pasta such as farfalle, penne, or rigatoni if you are in a pinch.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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One-Pot Lasagna Soup - Comfort Food in a Bowl
- 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
- Add the ground chuck to a large Dutch oven and cook for eight-ten minutes over medium-high heat until it is browned. Add the onions and bell pepper and cook for about five more minutes or until they are soft. Then add the garlic and cook for about a minute. Drain any fat.
- Pour in 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 they are tender, which should take about 10 -12 minutes. Stir in the parmesan cheese.
- Before serving, preheat the broiler. Ladle the soup into bowls and top with a handful of mozzarella cheese. Broil for three to four minutes or until the cheese is melted and bubbly.
- Serve immediately with garlic bread, cornbread, or broccoli cheddar cheese cornbread muffins.