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Hearty lasagna soup with spinach and ricotta in a blue bowl, garnished with herbs. Perfect for a comforting meal.

Easy One-Pot Lasagna Soup

If you love the hearty flavors of classic lasagna but want a quicker, easier version, this one-pot lasagna soup is exactly what you need! Packed with all the rich goodness of traditional lasagna—lean ground beef, marinara sauce, and plenty of melty mozzarella cheese—but in a comforting soup form, this dish is perfect for chilly nights. This easy lasagna soup recipe brings all the coziness and warmth you crave, with less dishes and quicker prep time.
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: lasagna, one pot, soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 455kcal
Author: Lola Jay

Ingredients

  • 1 lb lean ground beef
  • ½ lb Chicken Italian Sausage
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 garlic cloves crushed
  • 1 tablespoon italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon tomato paste
  • One 14 oz can crushed tomatoes
  • One 24 oz marinara sauce
  • 6 cups low sodium chicken broth
  • 12 lasagna noodles
  • Fresh Parmesan cheese
  • Fresh Mozzarella cheese
  • Ricotta
  • Parsley chopped
  • Basil chopped

Instructions

Sauté the Vegetables

  • Heat olive oil in a large pot or large Dutch oven over medium-high heat. Add the diced yellow onion and cook until soft, about 3-4 minutes.
    Cooking diced onions in a large pot with a wooden spoon, perfect for soups or stews.

Brown the Meat

  • Add the lean ground beef and chicken sausage (or your choice of ground meat), and cook until mostly browned, about 4-5 minutes. Break the meat apart with a spoon as it cooks.
    Cooking ground beef and onions in a Dutch oven; preparing a savory dish on a stovetop.
  • Stir in the crushed garlic, seasonings and tomato paste, cooking for another 1-2 minutes to bring out the flavors.
    Cooking ground meat with onions and tomato paste in a pot.

Add the Liquids

  • Pour in the crushed tomatoes, and marinara sauce. Stir in the Italian seasoning, red pepper flakes, onion powder, garlic powder, and a pinch of black pepper. Add in the chicken broth,
    Pouring chicken broth into a simmering pot of tomato sauce, stirred by a wooden spoon.

Cook the Pasta

  • Break the uncooked lasagna noodles into bite-sized pieces and add them to the pot. Cover and let them cook in the broth on medium heat for about 18-20 minutes until al dente or your desired doneness. Stir occasionally to prevent the noodles from sticking together. If the soup gets too thick, add extra chicken broth or beef broth to thin it out.
    Hands adding lasagna noodles to a pot of tomato sauce on a wooden countertop in a kitchen setting.

Finish and Serve

  • Once the noodles are tender, taste and adjust the seasoning. Ladle the soup into bowls, top with a dollop of ricotta, and sprinkle with mozzarella cheese, Parmesan cheese, and a garnish of fresh basil or parsley.
    Bowl of delicious lasagna soup topped with ricotta and fresh parsley, served on a wooden table.
  • Serve with garlic bread or crusty bread on the side for soaking up the delicious broth.
    Person holding fresh garlic bread, revealing its buttery and herb-filled interior on a cutting board.

Video

Notes

this calculation is just an estimate. It also does not include the ricotta and cheese toppings. 

Nutrition

Serving: 1.5cups | Calories: 455kcal | Carbohydrates: 49g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 653mg | Potassium: 668mg | Fiber: 3g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 4mg