One Pot Lasagna Soup is THE simplest way to enjoy lasagna without all the fuss. Made in one pot in under an hour, this soup will impress even the pickiest of eaters.
Any lasagna lovers out there? I seeeeee you.
I’m all about lasagna in all shapes, sizes, and versions. All meat lasagna, veggie lasagna, white sauce lasagna, lasagna roll ups, and then THIS. Lasagna Soup. Since I have a house full of boys, I opted to make a meaty soup, along with a few mushrooms. Because we <3 mushrooms.
If you haven’t tried my Meat Lover’s Lasagna, you should do that soon. It’s a favorite here, and you’ll have leftovers for days. In fact, I just modified that recipe to make this one.
Here’s why we love my One Pot Lasagna Soup.
- It’s meaty – for the boys.
- You can make it one pot. Bonus.
- It is ready to serve in less than an hour. Another bonus.
- The noodles cook IN the soup, instead of cooking them separately.
- It has a slight spicy kick. (But you could cut back on it.)
- You can make this dairy-free if you leave out the cheese when serving. But I’ll have more cheese please.
- The taste is phenomenal. You’ll like it. Trust me.
This recipe makes 6 smaller bowls of soup, or 5 large ones. It also makes GREAT leftovers.
Here are some variations you could make to this soup recipe.
- Use sausage or ground turkey, or a combination of any meat you like best.
- Beef broth or veggie broth could be substituted if so desired.
- You can use any noodles here. They don’t have to be lasagna noodles.
- Add some veggies like zucchini, squash, fresh mushrooms, spinach, etc.
- Make individual lasagna soup bakes by adding sliced cheese to the top of oven-ready bowls (individual size), and bake to melt the cheese before serving.
I’m a big fan of soup in the cooler months. This one will be on our rotation all year long. Enjoy!
Make this soup next: Vegetable Beef Soup
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
One Pot Lasagna Soup is THE simplest way to enjoy lasagna without all the fuss. Made in one pot and under an hour, this soup will impress even the pickiest of eaters.
- 1 Tablespoon olive oil
- 1/2 medium onion - chopped
- 2 cloves garlic - diced
- 1 pound lean ground sirloin
- 2 teaspoons dried Italian Seasoning
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- kosher salt and freshly ground black pepper - to taste
- 1 Tablespoon tomato paste
- 15 oz. diced fire roasted tomatoes - canned
- 48 oz. lower sodium chicken broth
- 1-2 cups water - if needed
- 7 lasagna noodles - broken into pieces
- mozzarella cheese and parmesan cheese - to serve
In a large stock pot on medium high heat, add olive oil and onion. Sauté until soft, approximately 4 minutes. Add garlic and stir for another 30 seconds.
Add ground sirloin to pot, and seasonings (Italian Seasoning, basil, crushed red pepper flakes, salt and pepper). Cook until meat is cooked through completely.
Add fire roasted tomatoes and tomato paste, and simmer for 20 minutes.
Then add chicken broth and get the soup simmering (bubbling slightly). Add broken lasagna noodles, and cook until just softened. You may need to add water if the noodles soak up all the broth.
Serve soup with mozzarella cheese and parmesan cheese. Enjoy!
- You can use ground turkey instead of ground beef, sub other noodles instead of lasagna noodles, and add veggies like squash, zucchini, fresh mushrooms, or spinach.
- For a change, bake individual soup bowls in the oven with a layer of cheese on top.
- Don't like spicy? Leave out the red pepper flakes and use regular diced tomatoes instead of fire-roasted.
- Leftovers are good for up to 4 days, stored in the refrigerator.