This easy One Pot Lasagna Soup is loaded with all of the hearty goodness of homemade lasagna except in soup form and without the work! This Lasagna Soup boasts the comforting flavors of beef, tomatoes, rich Italian herbs and cheese blend making it a comfort dish that is easy to make and perfect for the weeknight dinner.
This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
My son came to me one day and said he wanted “lasagna soup” for dinner. I was really surprised by his request because honestly I had never heard of lasagna soup (I did think about our One Pot Lasagna dish that we cooked on TV though) so I was intrigued – plus one less thing for me to have to think of for the day! He got on my phone, searched Pinterest and found a recipe from Cooking Classy that looked good to him (he’s 8 by the way!) So we ran to the grocery store and got busy making dinner together! And boy were we pleasantly surprised by his amazing suggestion! He ate like a little piggy devouring multiple bowls of this amazing lasagna soup!
I feel like from this cast of ingredients that the recipe will look overwhelming or take a long time to make. But I assure you it doesn’t! And it’s actually really easy to make … and best of all, it’s made in one single pot! So less cleanup afterwards!
In a large dutch oven (typically like a cast iron pot) or stockpot, brown 1 pound of lean ground beef. On medium heat, it usually takes about 5-6 minutes. In the meantime, dice your onion and garlic.
Add diced onions and garlic to the dutch oven when the beef has fully browned.
Add all three tomato bases and seasonings.
Slowly pour in chicken stock while stirring.
Cover dutch oven or stockpot with lid and bring to a boil. Then reduce heat and let simmer for about 30 – 40 minutes. p.s. I bought this adorable purple dutch oven at Aldi, the lid doubles as a pan that is great for baking in!
While the soup is simmering, boil a pot of water for your lasagna noodles. Before I tossed my noodles in the boiling water I broke them up into smaller bite-sized pieces because I knew this would be a lot easier to do before they were cooked! ~ you can certainly add the noodles to the soup for the remaining 15-18 minutes of it simmering if you’d like, however, you will need to add an extra 2 cups of chicken stock as the noodles will soak up the liquid.
In a bowl, combine the three cheeses and stir. Set aside until soup is ready to be served.
Once the soup and noodles are ready, place as many noodles as you would like into a bowl, then ladle in the soup. Top with the cheese blend and garnish with fresh basil (or if you are like me and totally forgot the basil, cut up some lettuce to make your dish look pretty! hahaha!)
My entire family loved this soup. It really was amazingly good! It’s rich with flavor and hearty to fill you up, but not so much that you feel like you just ate a big ol’ plate of lasagna and now are guilt ridden from bloat.
- This soup really took hardly any time to make and is great for busy weeknights. You can make it ahead of time and put it in the fridge or freezer. However, if you are going to be making it ahead of time, I would refrigerate or freeze the soup without the noodles because they could become soggy overtime…and I don’t know about you, but I do not like soggy noodles!
- Swap out the lasagna noodles for bowtie noodles
Lasagna Soup Recipe
- Olive oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 4 garlic gloves, minced
- 32 oz Low-sodium chicken broth (+ 2 cups if you cook the noodles with the soup)
- 1 8oz can diced tomatoes
- 1 8oz can crushed tomatoes
- 1 4 oz can tomato paste
- 1 tbs basil
- 1 tbs oregano
- 1 tsp rosemary
- 1/2 tsp thyme
- Salt and pepper to taste
- equal parts mozzarella, parmesan, ricotta cheese
- lasagna noodles – or bowtie noodles
- fresh basil for garnish
Heat 1 tbs olive oil in dutch oven, add beef and brown.
Add diced onion and garlic, cook until golden brown and fragrant.
Add tomatoes and seasonings.
Add chicken stock. Cover and bring to a boil, then reduce and let simmer for 30-40 minutes.
Cook noodles in a separate pot, drain and set aside until soup is ready.
Blend the three cheese together and set aside until soup is ready.
Place noodles in bowl and ladle soup over the top. Top with cheese blend and fresh basil.
Serve and enjoy!
Be sure to PIN this delicious recipe and save it for later!