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There’s something especially satisfying about a bubbling pot of lasagna soup on the stove. It has everything I want from classic lasagna—tender noodles, a rich tomato sauce, savory beef, plenty of Italian herbs, and creamy cheese—but it all comes together in one pot. No layering noodles, no casserole dish, and no waiting for a pan of lasagna to bake.
I love this recipe for an easy, cozy dinner. The broken lasagna noodles cook right in the tomato broth, soaking up all that savory flavor as they soften. Then, just before serving, each bowl gets mozzarella, Parmesan, and a spoonful of ricotta. Stir the cheeses into the hot soup and they melt into the broth, giving you a little bit of that classic cheesy lasagna experience in every bite.
Why You’ll Love This Recipe
If you love lasagna but don’t always want to make traditional lasagna, this soup is such a nice alternative. It’s hearty and comforting, but the preparation is wonderfully straightforward.
Everything cooks in one pot, and most of the cooking time is hands-off while the noodles simmer. I also love that you can adjust the consistency at the end. Keep it thick and saucy with less broth, or add more for a lighter, soupier bowl.
And, of course, there’s the cheese! Mozzarella adds that familiar melty finish, Parmesan brings salty richness, and ricotta becomes wonderfully creamy when you stir it into the hot soup.
Lasagna Soup Ingredients
Here’s what you’ll need to make this cozy one-pot lasagna soup:
- Ground Beef – Lean ground beef gives the soup its hearty, savory base. You can also use half Italian sausage for a little extra flavor.
- Yellow Onion – Diced onion cooks with the beef and adds sweetness and depth to the tomato broth.
- Garlic – Fresh minced garlic adds plenty of savory flavor. The recipe uses 4-5 cloves, so the garlic definitely comes through without overpowering the soup.
- Red Pepper Flakes – Just ¼-½ teaspoon adds a gentle touch of heat. Use the smaller amount if you prefer things mild.
- Prego Traditional Italian Sauce – A 24-ounce jar forms the flavorful tomato base of the soup and keeps the recipe nice and easy.
- Low Sodium Chicken Broth – You’ll need 8-10 cups, divided. Start with 6 cups for cooking the noodles, then add more at the end until the soup reaches the consistency you like.
- Crushed Tomatoes – These add more tomato flavor and give the broth a hearty texture.
- Tomato Paste – Two tablespoons deepen the tomato flavor and add richness to the soup.
- Balsamic Vinegar – A small amount adds acidity and a subtle sweetness that helps balance the rich tomato base.
- Granulated Sugar – Just 1 ½ teaspoons balances the acidity of the tomatoes and rounds out the sauce.
- Dried Basil, Parsley, and Oregano – These dried herbs bring in the classic Italian flavors that make the soup taste like lasagna.
- Salt and Pepper – Simple seasonings that bring all of those tomato, beef, garlic, and herb flavors together.
- Bay Leaf – Simmering one whole bay leaf in the soup adds another layer of savory flavor. Just remember to remove it before serving.
- Lasagna Noodles – Break 10 uncooked lasagna noodles into roughly 1-2 inch pieces. They cook right in the broth, making every spoonful feel a little more like classic lasagna.
- Heavy Cream – This is optional, but ½ cup gives the tomato broth a softer, creamier finish.
For the Cheese Garnish
- Mozzarella Cheese – Sprinkle shredded mozzarella over each hot bowl for that melty cheese you expect from lasagna.
- Parmesan Cheese – Freshly finely grated Parmesan adds a salty, savory finish.
- Ricotta Cheese – A dollop of ricotta makes the soup creamy and gives each bowl that familiar lasagna-style richness.
Step-by-Step Instructions
First, cook the beef and onion. Heat a large Dutch oven or soup pot over medium-high heat. Add the beef and onion and cook, stirring occasionally, until the beef is browned. Add the garlic and red pepper flakes and sauté for 30 seconds, then drain off any excess fat.
Next, build the soup. Add the Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and lasagna noodles. Bring the soup to a boil, then reduce the heat and let it simmer.
Let the noodles cook. Simmer until the lasagna noodles are tender, stirring occasionally, approximately 20-30 minutes. As they cook, the noodles will absorb some of the flavorful tomato broth.
Finally, finish the soup. Discard the bay leaf and stir in the heavy cream, if you’re using it. Add 2-4 cups chicken broth until the soup has the consistency you like. Spoon it into bowls and finish each serving with your desired amount of mozzarella, Parmesan, and ricotta.
Expert Tips
The noodles are what make this soup feel so much like lasagna, so keep an eye on them as they simmer. Give the pot a stir every so often to help keep the broken pieces separated and prevent anything from sticking to the bottom.
I also recommend waiting until the end to decide how much additional broth you need. The recipe starts with 6 cups, and the noodles absorb liquid as they cook. Once they’re tender, you can add another 2-4 cups depending on how thick you want your soup.
And don’t add all the cheese directly to the pot. I love adding it to individual bowls instead. The mozzarella melts, the Parmesan disappears into the broth, and the ricotta creates creamy little pockets throughout the soup.
Recipe Variations
There are a few simple ways to change this soup while staying close to the original recipe. For a little more flavor from the meat, use half Italian sausage in place of part of the lean ground beef.
You can also swap the lasagna noodles for 2 ½ cups uncooked small shells. The shells will cook faster, so you’ll want to shorten the simmering time and check them as they cook.
The heavy cream is optional, too. If you’d rather leave it out but still want a thicker soup, whisk 2 teaspoons cornstarch with some of the chicken broth and stir it into the soup. Let everything simmer until the broth thickens.
Storage & Reheating
This lasagna soup keeps well in the refrigerator for 4-5 days, making leftovers especially handy for an easy lunch or dinner. Store it in an airtight container once it has cooled.
The noodles will continue to soak up broth while the soup sits, so don’t be surprised if it looks much thicker the next day. Add a splash of chicken broth when reheating to bring it back to the consistency you like.
For a larger batch, warm the soup on the stove over medium heat. For individual portions, microwave for 90 seconds, stir, and continue heating in 20-second intervals as needed.
If you want to freeze the soup, it’s best to do so without the noodles, as cooked pasta can become soft after freezing and thawing. Reduce the broth when preparing the soup for the freezer, then cook the lasagna noodles separately and add them after the soup has been thawed and reheated.
Serving Suggestions
For me, the best part of serving lasagna soup is adding the cheese. Ladle the soup into bowls while it’s piping hot, then add shredded mozzarella, freshly finely grated Parmesan, and a dollop of ricotta. Stir them in just enough to get creamy, melty cheese throughout the tomato broth.
This is a filling soup on its own, so it doesn’t need much alongside it. A piece of warm crusty bread or garlic bread is perfect for soaking up the broth. For something fresh, serve it with a simple green salad or Caesar salad. Together, you have a cozy, satisfying dinner with all the flavors that make lasagna so good.
Recipe FAQs
1. Can I make lasagna soup ahead of time?
Yes, you can easily make this soup ahead. For the best texture, prepare the soup base without the lasagna noodles and store it in the refrigerator. When you’re ready to serve, reheat the soup and cook the noodles in the broth until tender. This helps keep the noodles from becoming too soft.
2. How do I keep the lasagna noodles from getting mushy?
Make sure you don’t overcook the noodles. Simmer them just until tender, stirring occasionally as they cook. If you’re planning on having leftovers, you can also cook the noodles separately and add them to each bowl. This keeps them from continuing to soak up the broth while stored.
3. What should I do if my lasagna soup gets too thick?
Simply add more chicken broth. The lasagna noodles naturally soak up quite a bit of liquid, especially as the soup sits. Start the recipe with the 6 cups of broth called for in the instructions, then stir in an additional 2-4 cups at the end until it reaches the consistency you like.
4. Can I use a different pasta instead of lasagna noodles?
Yes! You can replace the lasagna noodles with 2 ½ cups uncooked small shells. Since smaller pasta cooks faster, you’ll want to reduce the simmering time and check the pasta often so it doesn’t overcook.
5. Can I freeze lasagna soup?
Yes, but I recommend freezing the soup without the noodles. Cooked pasta can become mushy once frozen and thawed. Freeze the soup base, then thaw and warm it when you’re ready to eat. Cook the lasagna noodles separately and add them to the reheated soup right before serving.
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One-Pot Lasagna Soup
Ingredients
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- ¼ – 1/2 tsp red pepper flakes
- 1 24 oz jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth, divided
- 1 14 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 tsp pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
- 1/2 cup heavy cream, optiona
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
- Set a large Dutch oven or soup pot over medium-high heat. Add the beef and onion. Cook, stirring from time to time, until the beef has browned. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Drain away any excess fat.
- Pour in the Prego Sauce and 6 cups of the chicken broth. Add the crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and broken lasagna noodles. Bring everything to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the lasagna noodles are tender, approximately 20-30 minutes.
- Remove and discard the bay leaf. Stir in the heavy cream, if using. Add another 2-4 cups chicken broth until the soup reaches your preferred consistency. Ladle into individual bowls and garnish with the desired amount of mozzarella, Parmesan, and ricotta.
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Recipe Notes
