One Pot Lasagna Soup Recipe

By Rena |

This easy One Pot Lasagna Soup Recipe is everything you love about lasagna – in soup form! This comforting bowl of cheesy soup (made without ricotta cheese) is fast and easy, perfect for a busy weeknight dinner. Plus, there are plenty of substitutions to make it perfect for your family.

lasagna soup in white bowl with spoon in it

Lasagna is a delicious yet complicated dish that requires lots of dishes and layering. But this easy Lasagna soup recipe is just as tasty with much less work. It is made with tomatoes, ground meat, broth, and lasagna noodles, then topped with cheese to finish it off. With a very little cleanup, this is the perfect winter soup for any busy family.

Looking for other versions of lasagna? Check out our Vegetarian Eggplant Lasagna or our Skinny Lasagna Skillet.

Why you should make this soup

  • Easy. It is so easy to cook everything all in one pot, plus the clean up is minimal.
  • Everyone loves it. Adults, kids, and even picky eaters like this soup. It will become a family favorite.
  • Versatile. There are plenty of ways to make this soup right for any dietary preferences. See the list of substitutions and options down below.

Ingredients you will need

These are just a list of ingredients you will need to make this soup. Full measurements are listed further down this post.

Olive oil
Onion
Lean ground beef
Garlic cloves
Gluten-free flour
Tomato paste
Tomato sauce or tomato passata
Beef broth
Dried lasagne sheets
Milk
Parmesan cheese
Fresh basil leaves
Fresh curly parsley
Mozzarella cheese

Ingredients for lasagne soup on counter

How to make one pot lasagna soup

  • Cook ground beef. Heat oil in a soup pot. Add onion and ground beef, then cook until beef is browned, for 6 to 8 minutes; make sure to mince the meat with a wooden spoon.
  • Add garlic and flour. Stir in garlic and flour, sauté for 2 minutes more.
Ground beef cooked in skillet with garlic cloves.
  • Add tomatoes and broth. Stir in tomato paste, tomato sauce/passata, and broth. Reduce the heat to low and bring to a boil.
  • Cook the pasta. Next, break the lasagna sheets into smaller pieces. Add to the soup and cook for about 15 minutes until lasagna sheets are tender.
Pasta noodles in soup before fully cooked.
  • Add final ingredients. Last, stir in milk, parmesan cheese, and most of the basil leaves; mix well and cook for 5 minutes more.
  • Garnish and serve. Ladle the soup into serving bowls. Garnish with mozzarella and fresh basil leaves.
Two bowls of lasagna soup with no garnish or toppings.

FAQ’s and tips

  • Ground beef: I use lean ground beef to reduce excess fat and calories. You can use regular ground beef as well, but you may need to drain the excess fat after cooking the meat.
  • Gluten-free flour: You can also use regular flour.
  • Tomato paste: This is a thick paste with concentrated flavor. If you don’t have it, you can add an additional 2-3 tbsp of tomato sauce to the soup.
  • Beef broth: You can also use hot water and a bouillon cube to make your own broth. Vegetable broth also works great.
  • Use a wooden spoon or ground meat masher to break up the ground beef very well while cooking.
  • If you plan on having leftover soup or freezing the soup, slightly undercook the noodles. That way they finish cooking when reheating.
Two bowls of one pot lasagna soup on counter with cheese and basil.

Substitutions and Other options

Meat: Substitute the ground beef with ground turkey, ground Italian sausage, or ground vegetarian “meat.”

Broth: You can substitute the beef broth with chicken broth or vegetable stock.

Pasta: Substitute the lasagna pasta for whole-grain or gluten-free pasta. You can also use orzo, rice pasta, quinoa, or zucchini noodles. Adjust the cooking time depending on the pasta you choose.

Cheese: This recipe is made without ricotta cheese. You can add ricotta if you would like. You can also substitute the mozzarella with a vegan mozzarella or other vegan cheese.

Add more veggies: Add chopped carrots, fresh spinach, or sliced zucchini to the soup for extra vitamins and nutrients.

Other ways to cook this beef lasagna soup

How to make this lasagna soup in a slow cooker or crockpot:

You can make this soup all the way through step 2, then transfer everything to a slow cooker. Add the tomato paste, tomato sauce, and broth. Then cook on low for 6-7 hours or high for 3-4. Add the noodles and cook for 30 more minutes or until noodles are cooked through. (Cooking time varies greatly for different noodle options. Adjust cooking time accordingly).

How to make lasagna soup in an instant pot:

  • Place the instant pot on sauté mode. Add and heat the oil into the pot, then add onion and ground beef, cook until beef is browned, for 5-6 minutes or so.
  • Stir in garlic and flour, sauté for 2 minutes more.
  • Add tomato paste, tomato sauce/passata, and broth. then, break the lasagna sheets into smaller pieces. Add them into the pot and stir.
  • Close the pot and seal. Set it manual high for 6 minutes. When the cooking cycle is done, quick release before opening the pot.
  • Open the pot and add the milk, mix and let it sit for a few minutes. Top with cheese and then serve.
One bowl of one pot lasagna soup with basil and cheese

How do I store this soup? How long does it stay good?

Let the soup cool fully, then store in an air-tight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave, then top with fresh basil, parsley, and mozzarella.

Can you freeze lasagna soup?

Yes, you can store the soup in an air-tight container and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for several hours. Reheat on the stove or in the microwave.

Keep in mind the noodles may be extra soft after freezing. If you plan to freeze the soup, undercook the noodles by 2-3 minutes. They will finish cooking as you thaw and reheat.

Close up of lasagna soup in bowl with basil and cheese on top.

Other Soup Recipes

top view of soup in white bowl with basil leaves garnishes

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lasagna soup in white bowl with spoon in it

One Pot Lasagna Soup Recipe

This easy One Pot Lasagna Soup Recipe is everything you love about lasagna – in soup form! This comforting bowl of cheesy soup (made without ricotta cheese) is fast and easy, perfect for a busy weeknight dinner.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 -6
Calories: 340kcal
Author: Rena

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 onion chopped
  • 1 lb lean ground beef
  • 2 garlic cloves crushed
  • 2 tbsp gluten-free flour
  • 2 tbsp tomato paste
  • 14.5 oz tomato sauce one can, or tomato passata
  • 5 cups beef broth
  • 5 dried lasagne sheets
  • 2 tbsp milk
  • ¼ cup parmesan cheese finely grated
  • Handful fresh basil leaves keep some to garnish
  • 2 tbsp fresh curly parsley
  • ½ cup mozzarella cheese grated

Instructions

  • Heat oil in a soup pot. Add onion and ground beef, cook until beef is browned, for 6 to 8 minutes; make sure to mince the meat with a wooden spoon.
  • Stir in garlic and flour, sauté for 2 minutes more.
  • Add tomato paste, tomato sauce/passata, and broth. Reduce the heat to low and bring to a boil.
  • Break the lasagna sheets into smaller pieces. Add to the soup and cook for about 15 minutes until lasagna sheets are tender.
  • Stir in milk, parmesan cheese, and most of the basil leaves; mix well and cook for 5 minutes more.
  • Ladle the soup into serving bowls. Garnish with mozzarella and fresh basil leaves.

Notes

  • Ground beef: I use lean ground beef to reduce excess fat and calories. You can use regular ground beef as well, but you may need to drain the excess fat after cooking the meat.
  • Gluten-free flour: You can also use regular flour.
  • Tomato paste: This is a thick paste with concentrated flavor. If you don’t have it, you can add an additional 2-3 tbsp of tomato sauce to the soup.
  • Beef broth: You can also use hot water and a bouillon cube to make your own broth.
  • Use a wooden spoon or ground meat masher to break up the ground beef very well while cooking.
  • If you plan on having leftover soup or freezing the soup, slightly undercook the noodles. That way they finish cooking when reheating.
  • Slow Cooker: Make soup through step 2, then transfer everything to a slow cooker. Add the tomato paste, tomato sauce, and broth. Then cook on low for 6-7 hours or high for 3-4. Add the noodles and cook for 30 more minutes or until noodles are cooked through. (Cooking time varies greatly for different noodle options. Adjust cooking time accordingly). 
  • Storage: Store in an air-tight container in the fridge for up to 5 days. 
  • Freezing: Cool completely, then freeze in an air-tight container for up to 3 months. Thaw, then reheat on the stove or in the microwave. 

Nutrition

Calories: 340kcal | Carbohydrates: 15g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 1986mg | Potassium: 1047mg | Fiber: 3g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 14mg | Calcium: 209mg | Iron: 5mg
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Reader Interactions

Comments

  1. Elizabeth says

    5 stars
    I made this tonight and it was amazing!!! I wasn’t sure if my partner was going to like it but he ask for more and ig I could make it again!!! I’m going to make it the nect time I can have my damily over

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