How do I make one pot lasagna soup from scratch?

To make one pot lasagna soup from scratch, start by browning ground beef or Italian sausage in a large pot. Add diced onions and garlic, cooking until softened. Stir in crushed tomatoes, tomato sauce, chicken or beef broth, and Italian seasoning. Break lasagna noodles into bite-sized pieces and add them to the pot. Simmer until noodles are tender, about 10-12 minutes. Finish by stirring in ricotta cheese and shredded mozzarella for creaminess. Garnish with fresh basil or parsley before serving. This method combines all classic lasagna flavors into a hearty, comforting soup with minimal cleanup.

Can I make one pot lasagna soup vegetarian?

Yes, you can easily make one pot lasagna soup vegetarian by swapping the meat for hearty vegetables like mushrooms, zucchini, or eggplant. Use vegetable broth instead of meat-based broth for flavor. You can also add plant-based protein options like lentils or chickpeas for extra substance. Incorporate traditional Italian herbs like basil, oregano, and thyme to maintain the classic taste. Finish with ricotta or a dairy-free cheese alternative to keep the texture rich and creamy.

What is the best way to store and reheat leftover lasagna soup?

Store leftover one pot lasagna soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in portion-sized containers for up to 2-3 months. When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the refrigerator before reheating. Adding a splash of broth or water during reheating can help maintain the soup’s creamy consistency.

How can I make one pot lasagna soup more kid-friendly?

To make one pot lasagna soup kid-friendly, reduce or omit spicy seasonings and stick to mild Italian herbs like basil and oregano. Use smaller pasta pieces or crush the noodles slightly to make it easier for children to eat. You can also blend in finely chopped or grated vegetables such as carrots or spinach to boost nutrition without altering the taste noticeably. Offering grated cheese on the side allows kids to customize their serving.

What are some common variations of one pot lasagna soup?

Common variations of one pot lasagna soup include adding different types of meat such as Italian sausage or turkey for varied flavor profiles. Some cook with white beans or lentils to increase protein and fiber. Another popular variation swaps traditional tomatoes for a creamy béchamel-based broth to mimic the lasagna layering effect. You can also experiment by using gluten-free noodles or dairy-free cheeses to accommodate dietary preferences. Each variation maintains the comforting, layered taste of classic lasagna while offering new textures and flavors.

Easy One Pot Lasagna Soup Ready in 30 Minutes

Name: One Pot Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: – 1 pound lean ground beef or half Italian sausage; – 1 yellow onion, diced; – 4-5 garlic cloves; – ¼ to ½ teaspoon red pepper flakes; – 1 (24-ounce) jar marinara sauce; – Low sodium chicken broth, 8-10 cups total (divided); – 1 (14-ounce) can crushed tomatoes; – 2 tablespoons tomato paste; – 2 teaspoons balsamic vinegar; – 1 ½ teaspoons granulated sugar; – 1 tablespoon dried basil; – 1 teaspoon dried parsley; – 1 teaspoon dried oregano; – 1 teaspoon salt; – ½ teaspoon dried thyme; – 1 bay leaf; – 10 uncooked lasagna noodles (regular, not no-boil), broken into 1-2 inch pieces; – ½ cup heavy cream (optional); – Shredded mozzarella cheese, grated Parmesan cheese, ricotta cheese (for garnish)

Ingredients

– 1 pound lean ground beef or half Italian sausage

– 1 yellow onion, diced

– 4-5 garlic cloves

– ¼ to ½ teaspoon red pepper flakes

– 1 (24-ounce) jar marinara sauce

– Low sodium chicken broth, 8-10 cups total (divided)

– 1 (14-ounce) can crushed tomatoes

– 2 tablespoons tomato paste

– 2 teaspoons balsamic vinegar

– 1 ½ teaspoons granulated sugar

– 1 tablespoon dried basil

– 1 teaspoon dried parsley

– 1 teaspoon dried oregano

– 1 teaspoon salt

– ½ teaspoon dried thyme

– 1 bay leaf

– 10 uncooked lasagna noodles (regular, not no-boil), broken into 1-2 inch pieces

– ½ cup heavy cream (optional)

– Shredded mozzarella cheese, grated Parmesan cheese, ricotta cheese (for garnish)

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Instructions

1-Heat a large Dutch oven or large soup pot over medium-high heat. Add beef and onion; cook, stirring occasionally, until beef is browned. Add garlic and red pepper flakes; sauté for 30 seconds. Drain any excess fat.

2-Add marinara sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, salt, dried thyme, bay leaf, and broken lasagna noodles. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until noodles are tender (about 20-30 minutes).

3-Remove and discard the bay leaf. Stir in heavy cream (if using). Add remaining 2-4 cups chicken broth as needed to achieve desired soup consistency.

4-Serve topped with desired amounts of shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese.

Notes

🧅 Using regular lasagna noodles broken into pieces prevents the soup from becoming mushy.
🥕 Adding vegetables like carrots, celery, zucchini, or spinach can boost nutrition and flavor.
🥄 For a thicker soup without cream, whisk 2 teaspoons cornstarch with some broth and stir into the soup during cooking.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Italian
Diet: Contains meat

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg