This one pot lasagna soup is perfect when you want the deliciousness of lasagna, but don’t want a lot of work. It makes lasagna flavors into a soup that is easy to eat.
You put ground beef, lasagna noodles, vegetable broth, vegetables and diced tomatoes in a pot. Then you add Italian seasonings and let it cook. This mixes up the classic lasagna ingredients into a soup.
All the tastes of lasagna that you love now come in a bowl of soup. The soup has the warm and familiar lasagna flavors stirred together.
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Italian seasoning
- Salt
- Black pepper
- Crushed red pepper
- Ground beef or Turkey
- Tomato paste
- Diced tomatoes
- Marinara sauce
- Vegetable broth
- Lasagna noodles
- Ricotta cheese
- Parmesan cheese
- Basil
How To Make One Pot Lasagna Soup
1. Prepare the Flavor Base
- Start by warming olive oil in a large pot over medium heat. The oil prevents sticking and helps soften the vegetables.
- Add the onion, carrots, and celery, and sauté them for 5-7 minutes until softened and translucent. This step enhances the natural sweetness of the vegetables and forms the base of the soup’s flavor.
2. Layer the Aromatics
- Stir in the garlic, Italian seasoning, salt, black pepper, and crushed red pepper. Cook for about 1 minute. This brief cooking releases the flavors of the spices, ensuring they infuse into the soup without burning.
3. Cook the Protein
- Add the ground beef or turkey to the pot. Break it up with a wooden spoon into smaller crumbles as it browns. Cook for about 5 minutes until fully cooked through. The meat adds a savory element and makes the soup hearty and satisfying.
4. Build the Soup Base
- Stir in the tomato paste, ensuring it coats the meat and vegetables evenly. This caramelizes slightly and deepens the tomato flavor.
- Add the diced tomatoes, marinara sauce, and vegetable broth, stirring to combine. Increase the heat to bring the soup to a gentle boil.
5. Simmer for Flavor
- Reduce the heat and let the soup simmer for about 15 minutes. This allows the flavors from the tomatoes, spices, and vegetables to meld together into a rich, savory broth.
6. Add the Lasagna Noodles
- Break the lasagna noodles into smaller pieces (about 2 inches) and carefully stir them into the simmering soup. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still firm (al dente).
7. Serve and Garnish
- Ladle the hot soup into bowls.
- Top each serving with a dollop of ricotta cheese for creaminess, a sprinkle of Parmesan cheese for salty nuttiness, and a few leaves of fresh basil for a burst of color and flavor.
- Serve immediately, optionally paired with crusty garlic bread to soak up the delicious broth.
Pro Tips for the Perfect Lasagna Soup
- Sauté the onions, carrots, and celery until very soft to extract their natural sweetness and build a rich base.
- Use high-quality diced tomatoes or San Marzano tomatoes for the best flavor. Their natural sweetness balances the acidity of the dish.
- Add zucchini, spinach, or kale in the last 10 minutes of cooking for extra nutrition and texture.
- Adjust the crushed red pepper to your desired level of heat. For a spicier kick, add more; for a milder soup, reduce it.
- Avoid overcooking the noodles by stirring gently and cooking just until al dente. Overcooked noodles may become mushy.
- For an extra cheesy and bubbly top, transfer the soup to an oven-safe dish, sprinkle with mozzarella, and broil briefly.
Storage and Leftovers
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. Glass containers are ideal to prevent staining from the tomato base.
- Reheating: Reheat the soup gently on the stovetop over low heat or in the microwave, stirring occasionally. You may need to add a splash of broth or water to thin it out, as the noodles will absorb liquid over time.
- Freezing: For longer storage, freeze the soup in an airtight, freezer-safe container for up to 3 months. Leave out the noodles if freezing, as they can become mushy when reheated. Cook fresh noodles and add them when serving.
More Soup Recipes
One Pot Lasagna Soup
This one- pot lasagna soup is perfect when you want the deliciousness of lasagna, but don't want a lot of work. It makes lasagna flavors into a soup that is easy to eat. You put ground beef, lasagna noodles, vegetable broth, vegetables and diced tomatoes in a pot. Then you add Italian seasonings and let it cook. This mixes up the classic lasagna ingredients into a soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper optional
- 1 pound ground beef or turkey
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 1 24 oz jar marinara sauce
- 4 cups vegetable broth
- 8 oz lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened (about 5-7 minutes).
- Stir in garlic, Italian seasoning, salt, black pepper, and crushed red pepper; cook for 1 minute.
- Add ground beef or turkey, breaking it up as it cooks until browned (about 5 minutes).
- Stir in tomato paste, diced tomatoes, marinara sauce, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
- Add broken lasagna noodles, and cook for another 10-12 minutes or until noodles are tender.
- To serve, ladle soup into bowls and top with a dollop of ricotta cheese, sprinkle with Parmesan, and garnish with fresh basil.