One-Pot Lasagna Soup (30-Minutes)

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.

3. 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.

4. 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.

5. Add the parmesan cheese and stir until combined.

6. 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.
7. 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.

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. 

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

⭐ ⭐ ⭐⭐⭐ 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!

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