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    Home » Recipes » Soup

    One-Pot Lasagna Soup – Comfort Food in a Bowl

    Date: Jan 12, 2020 · Updated: Feb 14, 2020 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Pinterest pin for Lasagna Soup showing two bowls of soup.

    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.  

    Two bowls of lasagna soup with garlic bread.

    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.

    Cooking ground chuck in a Dutch oven.

    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. 

    Cooking ground chuck, bell peppers, and onions in a Dutch oven.

    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. 

    Cooking ground chuck, vegetables and tomato sauce in a Dutch oven.

    Add the noodles and simmer until they are tender, which should take about 10 -12 minutes. Stir in the parmesan cheese. 

    Adding lasagna noodles to soup in a Dutch oven.

    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. 

    Serve immediately with garlic bread, cornbread, or broccoli cheddar cheese cornbread muffins. 

    Lasagna soup in two bowls topped with melted mozzarella cheese.

    Sharon’s tips:

    • 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!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Two bowls of lasagna soup with garlic bread.

    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 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Lunch
    Cuisine American
    Servings 8 servings
    Calories 584 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 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.

    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 ¼ 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.
    If you are making this soup 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.

    Nutrition

    Calories: 584kcalCarbohydrates: 57gProtein: 36gFat: 21gSaturated Fat: 9gCholesterol: 66mgSodium: 953mgPotassium: 1085mgFiber: 7gSugar: 14gVitamin A: 704IUVitamin C: 27mgCalcium: 235mgIron: 5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

     

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    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

    Primary Sidebar

    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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