Capture all the delicious elements of traditional lasagna in a convenient and satisfying bowl of my One Pot Lasagna Soup! Indulge in the comforting flavors of lasagna with a fraction of the effort with this delightful one-pot lasagna soup recipe. Perfect for a cozy night in or a busy weeknight dinner, this soup has it all, from bold tomato flavors, to refreshing herbs and a blend of cheeses. Try making my Italian Meatball Soup for a similar type of soup.
My Chicken and Dumplings and my Canadian Split Pea Soup are also 2 of my favorite comfort soups to make, although they may take a little longer to prepare. For a pasta dish to make in a pinch, I highly recommend trying my Creamy SPAM Tetrazzini Pasta for a fun weeknight meal!
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What you need to make Lasagna Soup
- Onion
- Garlic
- Celery
- Cremini Mushrooms
- Ground Beef
- Marinara Sauce
- Canned Diced Tomatoes
- Tomato Paste
- Beef Broth
- Dry Oregano
- Mini Lasagna Noodles or Broken up Lasagna Strips
- Grated Mozzarella
- Grated Parmesan Cheese
- Fresh Basil (Optional Topping)
- Ricotta Cheese (Optional Topping)
See recipe card for quantities.
How to make One Pot Lasagna Soup
For this soup recipe, I use my 7-quart Dutch oven.
Place the Dutch oven on medium-high heat. Drizzle in the olive oil and cook the onions, celery, and mushrooms for 5 minutes.
Add the ground beef and the chopped garlic to the pot.
Break down the ground beef and cook it fully. Stir in the salt and the oregano.
Add the canned diced tomatoes, marinara sauce, tomato paste, beef broth, and water to the Dutch oven.
- Bring the soup to a simmer and add in the uncooked pasta.
- Place the lid on the Dutch oven and turn the heat to low. Simmer for 15-20, or until the pasta is cooked.
Once cooked, take the One Pot Lasagna Soup off of the heat. Stir in the grated mozzarella and parmesan. You can the chopped fresh basil at this point. Serve the soup and garnish the bowls with the optional spoonful of ricotta cheese. You can also simply grate more mozzarella or parmesan on top of the soup to garnish. Enjoy with garlic bread for the full lasagna experience!
Substitutions
- Herbs - Use dry herbs if you do not have fresh. Instead of just adding oregano to the soup, using Italian seasoning or your favorite herb blend would work great.
- Ground Meat - Replace the ground beef in the lasagna soup with ground turkey or chicken. You can also substitute half of the ground beef with Italian sausage meat.
- Cheese - You can replace the Mozzarella in this recipe with any type of grated cheese like cheddar, marble cheese or Monterrey Jack.
Storage your leftover Lasagna Soup
Store any remaining soup in airtight containers. Place in the refrigerator for 3-4 days. Place in the freezer for 1-2 months for a convenient and filling meal in a pinch.
Recipe
One Pot Lasagna Soup
Equipment
- 1 Dutch Oven of at least 7-quarts
Ingredients
- 1 tablespoon Olive Oil
- 1 medium White Onion finely diced
- 4 stems Celery finely chopped
- 8 pieces Cremini Mushrooms halved and sliced
- 5 cloves Garlic minced
- 1 teaspoon Salt
- 1½ pounds Ground Beef
- 650 ml Marinara Sauce
- 800 ml Canned Diced Tomatoes
- 900 ml Beef Broth
- 2 cups Water
- 156 ml Tomato Paste
- 1 tablespoon Dry Oregano or Italian Seasoning
- 8 sheets Lasagna Noodles broken in 1-inch pieces
- 1 cup Parmesan Cheese grated
- 1 cup Mozzarella Cheese grated
- ¼ cup Fresh Basil finely sliced
- 1 cup Ricotta Cheese (optional topping)
Instructions
- Place a large (7-quart) Dutch Oven over medium-high heat.
- Drizzle the olive oil in the pot, add the onions, celery, and mushrooms. Cook until the onions are translucid. Add the minced garlic and salt, and cook for a few minutes.
- Add the ground beef to the pot and break it down. Add the dry oregano and cook the meat until fully brown.
- Add the diced tomatoes, marinara sauce, tomato paste, beef broth and water to the Dutch oven. Stir to combine and bring to a simmer.
- Add the broken up lasagna sheets to the soup once it is simmering. Turn down the heat to low and place the lid on the Dutch oven. Simmer for 15-20 minutes.
- Once the noodles are cooked, remove the soup from the heat. Stir the grated mozzarella, grated parmesan, and chopped fresh basil into the soup.
- Ladle the soup in bowl and garnish with the optional ricotta cheese, or with more grated mozzarella.
