One pot lasagna soup is fall comfort in a bowl. It is a quick and easy dinner recipe that everyone will love. Oh, and it’s made in ONE POT. Quick, easy, delicious and less dishes? This may be your new favorite dinner.
There are just some recipes that instantly take you back to your childhood. For me? It’s lasagna. My mom is Italian and she learned how to make the best damn lasagna ever from my grandma; who probably learned from her grandma! I’m not going to beat around the bush – it’s pretty fantastic.
It’s tradition to have lasagna for Christmas at my parents house and we look forward to it all year. I’ve taken all the flavors of traditional lasagna and turned it into a one pot SOUP! Get ready, this one is sure to become a family favorite for fall.
In fact, lasagna soup is very similar to my skillet lasagna. Lasagna soup has a bit more broth and the slurp factor is a little higher in this quick and easy dinner recipe.
What’s in lasagna soup
This lasagna soup recipe combines all the flavors of the classic version in an easy one pot dinner. To make this you will need:
- ground beef
- onion + garlic
- tomato paste + diced tomatoes
- beef broth
- fresh herbs
When it comes to ground beef – use whatever you have on hand or prefer to buy. I suggest lean ground beef for most recipes, but feel free to use whatever you’d like.
Onion and garlic are the next ingredients in this lasagna soup recipe. These two are common ingredients in most Italian fare and make your house smell ahhh-mazing.
You will need one large can of diced tomatoes (28 ounces) and one small can of tomato paste (6 ounces). You can use either plain diced tomatoes or a can with additional spices. I like to use diced tomatoes with basil, garlic and oregano to give my meal an extra burst of flavor.
Feel free to use any variety of beef broth that you prefer here – low sodium, free range, organic. You can even use bone broth if you’d like. You will need 4 cups so make sure to use a full container, whatever you choose.
When it comes to the pasta you can use any variety you’d like. We had rotini on hand, but elbows, fusilli or small penne would work great. You can even use broken up lasagna noodles as well.
Last, but not least, you will need Parmesan, mozzarella and ricotta cheeses. Shredded Parmesan and mozzarella are recommended and full fat ricotta gives the best flavor.
How to make one pot lasagna soup
Once you have all your ingredients gathered you will also need to grab:
- a dutch oven or heavy bottomed pot
- spatula or large spoon
- knife and cutting board
In a large pot, over medium heat, start by adding your oil plus the garlic and onion. Saute both until soft, translucent and fragrant – about 5 minutes.
Add in the ground beef and cook through so no pink remains. Carefully, drain off excess fat from the meat. You can either add your spices to your meat or wait and add them to your soup – whichever you prefer.
Pour in the beef broth, tomato paste, diced tomatoes, and additional vegetables such as zucchini, if you are using any.
Allow to simmer for 20 minutes before you add in the uncooked pasta. Cook for an additional 8-10 minutes, or under the pasta is fork tender.
While the pasta is cooking, combine your cheeses and set aside.
Ladle the soup into bowls, add a scoop of the cheese mixture, fresh herbs and enjoy!
Lasagna soup sides
Although this is a hearty one pot meal, it can also use a good side or two. I would suggest adding a good bread or two:
Is lasagna soup gluten free?
Can you freeze lasagna soup?
I’m sure you can, but I haven’t tried with this particular recipe. The best way to freeze soup is to cook it and allow it to cool completely. Then pour the soup in a gallon ziplock baggie and place in the freezer flat. If you plan on freezing this lasagna soup, I would suggest not adding the pasta until you plan to eat it. So cook everything except the pasta and add that in later.
One pot lasagna soup recipe
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 4 cups beef broth
- 1 28 oz. can of diced tomatoes, with juice
- 1 6 oz. can of tomato paste
- 1 teaspoon ground oregano
- 2 teaspoons Italian seasoning
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- 2 ½ cups uncooked rotini pasta
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup Ricotta cheese
- Fresh parsley, chopped for garnish
- In a large pot heat the olive oil over medium heat.
- Add in the chopped onion and cook for 2-3 minutes until softened.
- Add in the garlic and sauté for 1 minute.
- Add in the ground beef, cook until browned then drain excess fat.
- Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined.
- Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes.
- While soup is simmering, stir cheese topping ingredients together in a medium bowl.
- After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
- Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.
I used fresh zucchini in my soup since I had it on hand. Feel free to add it in your soup as well! I used 1/2 cup chopped zucchini and added it in with the tomatoes.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 72mg Sodium: 931mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 4g Sugar: 10g Sugar Alcohols: 0g Protein: 30g
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