Can I meal prep one pot lasagna soup?

Yes, one pot lasagna soup is perfect for meal prep. Prepare a big batch and store it in airtight containers in the fridge for up to 5 days. Portion into individual servings for grab-and-go lunches. To reheat, microwave on high for 2-3 minutes or stovetop over medium heat until bubbling hot, stirring occasionally. For longer storage, let it cool completely, then transfer to freezer-safe bags or containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating, and add a splash of broth if it thickens. This keeps the pasta from getting mushy and maintains the cheesy flavor. Label containers with dates for easy tracking. It's a time-saver for busy weeks, yielding 6-8 servings.

Can I make one pot lasagna soup vegetarian?

Absolutely, one pot lasagna soup works great as a vegetarian dish. Simply omit the ground meat and add hearty vegetables like 8 ounces of sliced mushrooms, zucchini, or eggplant during the sauté step for similar texture and umami. Use vegetable broth instead of beef broth to keep it fully plant-based. The rest of the recipe stays the same: break lasagna noodles, tomatoes, Italian seasoning, and top with ricotta or mozzarella. It simmers in 30 minutes, serving 6. For extra protein, stir in white beans or lentils. Taste and adjust salt, as veggies release moisture. This version cuts calories by about 150 per serving while keeping the comforting lasagna taste. Serve immediately or prep ahead.

What can I serve with one pot lasagna soup?

One pot lasagna soup pairs well with simple sides that complement its Italian flavors. Crusty garlic bread is a top choice—slice a baguette, brush with olive oil and garlic, bake at 400°F for 10 minutes until golden. A fresh green salad with romaine, cherry tomatoes, cucumber, and balsamic vinaigrette adds crunch and lightness. For low-carb options, try roasted vegetables like broccoli or cauliflower seasoned with parmesan. Caesar salad or cheesy breadsticks also work. These sides balance the soup's richness without overpowering it. Aim for 1-2 cups of soup per serving with a side for a complete meal. Prep bread ahead and store salad components separately to avoid sogginess. Total meal ready in under 40 minutes.

Can I freeze one pot lasagna soup?

Yes, you can freeze one pot lasagna soup easily for up to 3 months. Cool it completely to room temperature first to prevent condensation and texture issues. Divide into freezer-safe containers or zip-top bags, leaving 1-inch headspace for expansion. Flatten bags for stackable storage. Label with the date and "lasagna soup." To thaw, place in the fridge overnight or use the cold water method (submerge sealed bag in cold water, changing every 30 minutes). Reheat on stovetop over medium heat for 10-15 minutes, stirring until 165°F internally. Pasta may soften slightly, so freeze smaller portions. Avoid refreezing thawed soup. This method preserves the tomatoey broth and cheese melt, making it ideal for stocking your freezer with 6 hearty servings.

How do I store leftover one pot lasagna soup?

Store leftover one pot lasagna soup properly to keep it fresh and safe. Transfer cooled soup to airtight glass or plastic containers within 2 hours of cooking to avoid bacterial growth. Refrigerate for up to 5 days at 40°F or below. For best quality, use shallow containers for quicker cooling. When reheating, bring to a full boil to ensure safety, then simmer. Stir in a bit of water or broth if the pasta absorbs liquid. Check for off smells or sliminess before eating—discard if unsure. This storage method works for the full batch of 6-8 servings. Freezing extends life to 3 months as noted earlier. Pro tip: Portion into lunch-sized bowls for easy weekday meals without daily decisions.

One Pot Lasagna Soup: Easy 30 Minute Weeknight Recipe

Name: One Pot Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1/2 lb lean ground beef; 1/2 lb Italian ground sausage; 1 tsp olive oil; 1/2 cup yellow onion, chopped; 3 garlic cloves, minced; 3 tbsp tomato paste; 1 24 oz jar red pasta sauce or marinara; 1/4 tsp red pepper flakes; 1/4 tsp salt (adjust to taste); 1/4 tsp black ground pepper; 1/4 tsp garlic powder; 1/2 tsp crushed dried oregano; 1/2 tsp dried thyme; 7 cups beef or chicken broth; 9-10 uncooked lasagna noodles, broken into pieces; 3 cups fresh baby spinach; 1/2 cup shredded parmesan; 1 cup fresh ricotta; 1 cup shredded mozzarella

Ingredients

Scale

1/2 lb lean ground beef

1/2 lb Italian ground sausage

1 tsp olive oil

1/2 cup yellow onion, chopped

3 garlic cloves, minced

3 tbsp tomato paste

1 24 oz jar red pasta sauce or marinara

1/4 tsp red pepper flakes

1/4 tsp salt (adjust to taste)

1/4 tsp black ground pepper

1/4 tsp garlic powder

1/2 tsp crushed dried oregano

1/2 tsp dried thyme

7 cups beef or chicken broth

9–10 uncooked lasagna noodles, broken into pieces

3 cups fresh baby spinach

1/2 cup shredded parmesan

1 cup fresh ricotta

1 cup shredded mozzarella

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Notes

🍲 Adjust soup thickness by adding more broth for thinner consistency or simmering longer for thicker soup
🥄 For a healthier version, substitute ground turkey or chicken for the beef and sausage mixture
❄️ This soup stores beautifully in the fridge for up to 5 days and freezes well for 3 months (without the cheese topping)

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One Pot Simmering
Cuisine: Italian-American
Diet: Non-Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 594
Sugar: 6g
Sodium: 2390mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0.3g
Carbohydrates: 55g
Fiber: 4g
Protein: 38g
Cholesterol: 93mg