This Lasagna Soup recipe is the ultimate comfort food, capturing all the flavors of classic lasagna without the fuss! Made in just one pot, it features cheesy noodles in a rich marinara sauce seasoned with garlic, onion, and Italian spices. Simply brown the beef, add the ingredients, and let it simmer to perfection—no layering or extra dishes required!
Why You Will Love This Lasagna Soup
ONE POT WONDER, EASY PEASY:
Ditch the layers-just throw everything in one pot and let it simmer.
LASAGNA FLAVOR IN EVERY BITE:
Relish the hearty taste of lasagna, with tender noodles swimming in rich beefy marinara broth, topped by Parmesan, mozzarella, and creamy ricotta.
PERFECTLY SEASONED:
Sauteed onions and garlic, the addition of red pepper flakes for heat, Italian herbs, and a splash of balsamic vinegar all combine to perfectly balance the flavor.
SIMMER TO PERFECTION:
Noodles perfectly al dente-absorb all the flavors so nicely.
ABSOLUTELY ADAPTABLE:
Change out lasagna noodles for any pasta, throw in your favorite veggies, use turkey or chicken sausage, or adjust cheese levels as you like.
What You’ll Need for Easy Lasagna Soup
Lasagna Noodles:
Use ordinary lasagna noodles-no-boil type. Break them into 1-2″ pieces; they don’t have to be just so!
Beef:
Lean ground beef is good, or mix with half Italian sausage for added flavor.
Onion:
One yellow onion, diced small to soften quickly.
Garlic:
I use 5 cloves, but you should adjust to suit your taste according to how much you love garlic.
Marinara Sauce:
One jar, 24-ounces, your favorite marinara sauce.
Crushed Tomatoes:
San Marzano tomatoes possess the highest flavor value. Using brands like San Marzano, Cento, or Muir Glen will lend a sweet and intense flavor with lower acidity.
Tomato Paste:
Info! Freeze leftover tomato paste in tablespoon portions wrapped in parchment paper for use at anytime.
Chicken broth:
Low-sodium chicken broth, so it does not make the soup salty.
Aromatics and Spices:
Season to perfection with dried basil, thyme, oregano, parsley, salt, and a bay leaf.
Red Pepper Flakes:
A pinch adds a bit of kick, making the soup by no means spicy. Heavy Cream: adds a touch of creaminess and aids in mellows the acidity.
Lasagna Soup Variations
Pasta Options:
Any small pasta shape can replace the lasagna noodles. This makes it rather easy to adapt the lasagna soup recipe based on what you may have in your pantry.
Bouillon Broth:
If you don’t have chicken broth available, then use water with chicken bouillon or chicken base to make 8-10 cups broth. Do not add additional salt at the beginning and then season to taste. Vegetable broth works just as well, but it won’t have quite as much body.
Turkey Sausage:
For this lighter version of this hankering, use leaner ground beef against the use of turkey or chicken sausage. Add one tablespoon of beef bouillon for maximum flavor; do so with salt to taste.
Onion:
While fresh onion is preferred, you can use 1 ½ teaspoons of onion powder as a substitute if needed.
Garlic:
For one garlic shortcut, use 1 ½ teaspoons of garlic powder.
Add Vegetables:
More vegetables can be added to your lasagna soup, such as carrots, celery, bell peppers, zucchini, green beans, or spinach. Thus, the added veggies can make your recipe of lasagna healthier and even wholesome.
Feel free to experiment with these variations to find your perfect version of lasagna soup. Whether you’re looking for a lighter alternative or want to add extra flavors, these tips will help you craft the best lasagna recipe in soup form!
How to Make Lasagna Soup
Follow these simple steps and enjoy this mouthwatering One Pot Lasagna Soup.
Browning Meat:
Brown the meat in the large pot with ground beef or a combination of ground beef and Italian sausage. Throw in some diced onions and minced garlic and cook until they are soft and fragrant.
Combine Ingredients:
Even though the ingredient list may look extensive, this is anything but a cumbersome process. Add to the pot the marinara sauce, crushed tomatoes, and chicken broth. Stir in your lasagna noodles and seasonings, and let it simmer.
Simmer and Infuse:
Let the soup simmer, giving time for the noodles to cook and absorb flavor. The Prego sauce adds a rich, Italian flavor to the soup, comforting and hearty for any weeknight meal.
Finish with Cheese:
Top your soup with shredded mozzarella, Parmesan, and a dollop of ricotta to give it that finishing touch. That additional layer of cheese brings more of an indulgent, rich lasagna flavor to the soup.
Rich flavor from Prego will make this lasagna soup recipe stay flavorful and satisfying without adding extra work. Enjoy the perfect mix of ingredients that make for one of the simplest meals into a classic comfort food!
How to Serve Lasagna Soup
Serving Lasagna Soup is such a treat! Here is how it’s done:
Ladle and Top:
Ladle soup into bowls. Top each serving with a generous amount of shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta. The heat from the soup will melt the cheeses into the noodles.
Sprinkle on top:
Top your Lasagna Soup with Caesar Salad and garlic bread for added flavor and texture. It’s perfect with the crispy salad and bread against the creamy and cheesy soup.
Easy Storage for Lasagna Soup
Storage: Let your soup be stored in the refrigerator, in an airtight container, for 4 to 5 days.
Reheating:
Before serving, you may want to stir a little bit of broth into the soup to get it to your desired consistency. Reheat on the stovetop over medium heat or in the microwave in 90-second intervals, stirring between each interval, until heated through.
Freezing:
It’s not recommended to freeze Lasagna Soup because the noodles may be mushy after thawing. Only freeze if absolutely needed, and exclude the use of noodles in addition to reducing the broth beforehand. When serving, prepare noodles on the side and add to the thawed soup.
Lasagna Soup Recipe
Equipment
- Meat Chopper
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper to taste
- 1 yellow onion , chopped
- 1 Tablespoon olive oil
- 3 cloves garlic , minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
- 9 lasagna noodles , broken into pieces
- 2 cups fresh spinach leaves (optional),
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- fresh basil , for serving
Instructions
- In the large pot, brown the ground beef and sausage over medium-high heat, using a spoon to break the meats into small pieces as they cook. Season with salt and pepper. When browned, drain excess fat and set the meat aside.
- Add olive oil in that same pot over medium heat. Add the diced onion and sauté until soft, stirring sometimes for about 5 minutes. Stir in the minced garlic; cook for an additional 1-2 minutes.
- Stir in the tomato paste, marinara sauce, spices, and broth. Add browned meat back into pot. Bring to a boil then stir in lasagna noodles, broken into quarters. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. If desired stir in the spinach now.
- In a second bowl combine mozzarella, Parmesan and ricotta cheese.
- Ladle the soup hot into bowls and top each bowl with a dollop of the cheese mixture. Sprinkle with fresh basil just before serving.
