Simple One-Pot Lasagna Soup: Comfort in Minutes

This week has been a whirlwind! Between work deadlines and after-school activities, I barely have time to think, let alone cook. That’s when I start craving pure comfort, and nothing says “comfort” like a big bowl of lasagna. But who has time to make a whole lasagna on a busy weeknight?

That’s where my One-Pot Lasagna Soup comes in! It has all the cozy flavors of lasagna but it’s ready in about 45 minutes, and it’s incredibly easy to make.

Table of Contents

Why You’ll Love This One-Pot Lasagna Soup

This isn’t just any lasagna soup recipe; I’ve perfected it for maximum flavor and minimum effort. Here’s why I think you’ll love it:

• Ready in under an hour: Perfect for busy weeknights when you need a quick and satisfying meal.
• Everything cooks in one pot for easy cleanup: Fewer dishes mean more time to relax.
• All the comforting flavors of lasagna, without the work: Layers of flavor without all the layering!
• It’s customizable: Easily adaptable to your dietary needs and preferences.

Ingredients for One-Pot Lasagna Soup

Here’s what you’ll need to make my One-Pot Lasagna Soup:

• 1 pound lean ground beef
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1/4 – 1/2 teaspoon red pepper flakes
• 1 24 oz. jar Prego Traditional Italian Sauce
• 8-10 cups low sodium chicken broth, divided
• 1 14 oz. can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 tsp EACH dried parsley, dried oregano, salt
• 1/2 teaspoon pepper
• 1 whole bay leaf
• 10 uncooked lasagna noodles (broken into approx. 1-2 inch pieces*)
• 1/2 cup heavy cream, optional**
• shredded mozzarella cheese
• freshly finely grated Parmesan cheese
• ricotta cheese

Ingredient Notes & Substitutions

Let’s talk about some of the key ingredients and how you can customize them to your liking.

The Meat: Sausage vs. Beef vs. Turkey

I usually use lean ground beef in my lasagna soup, it provides a rich, classic flavor that I love. However, you can definitely experiment! Sausage, either hot or sweet, will add a bolder, spicier flavor to the soup. Ground turkey is a lighter, healthier option that still tastes great.

For an authentic lasagna flavor, I recommend sticking with beef or sausage. If you’re watching your fat intake, ground turkey is the way to go. Using low-sodium or no-salt-added products is also a great way to go when cooking. As with my recipe for The Ultimate Old Fashioned Vegetable Beef Soup Recipe, beef can be a great option.

The Tomatoes: Building a Flavor Base

The combination of crushed tomatoes, Prego Traditional Italian Sauce, and tomato paste creates a really deep, complex flavor in this soup. The crushed tomatoes provide texture and a fresh, vibrant taste. Prego sauce adds sweetness, herbs, and that classic lasagna flavor we all know and love. The tomato paste concentrates the tomato flavor and adds richness. Together, they create the perfect flavor base for this soup.

The Noodles: Choosing Your Pasta

I prefer to use regular lasagna noodles, broken into smaller pieces, for this soup. They cook up perfectly in the broth and give you that authentic lasagna feel. I don’t recommend oven-ready or no-boil noodles; they can become too mushy in the soup. You could use other pasta shapes like mafalda or rotini if you don’t have lasagna noodles on hand, but the texture won’t be quite the same.

Many different recipes exist such as this lasagna soup recipe. And, if you want something even creamier, try out The Ultimate Creamy Cowboy Soup Recipe You’ll Love.

How to Make One-Pot Lasagna Soup

Here’s how to make my One-Pot Lasagna Soup:

1. Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
3. Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Alternative Cooking Methods

While I love making this soup on the stovetop, it’s also super easy to adapt for a slow cooker or Instant Pot.

Slow Cooker One-Pot Lasagna Soup Instructions

To make this in a slow cooker, brown the beef and onions on the stovetop as directed. Then, transfer everything to your slow cooker, except for the lasagna noodles and heavy cream. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the lasagna noodles during the last 30 minutes of cooking, until tender. Stir in heavy cream, if using, just before serving.

Instant Pot One-Pot Lasagna Soup Instructions

For the Instant Pot, use the saute function to brown the beef and onions. Then, add everything else, except for the lasagna noodles and heavy cream. Secure the lid and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Carefully release any remaining pressure. Stir in the lasagna noodles and cook on saute for 5-7 minutes, or until the noodles are tender. Stir in heavy cream, if using, before serving.

How to Prevent Soggy Noodles

The biggest challenge with lasagna soup is preventing the noodles from becoming soggy. Here are my top tips:

Tip 1: Cook Noodles Separately

For the best texture control, cook the lasagna noodles separately according to package directions. Add the cooked noodles to the soup right before serving. I recommend this method if you’re planning to make the soup ahead of time, or if you’re particularly sensitive to soggy noodles.

Tip 2: Undercook Noodles Slightly

If you’re cooking the noodles directly in the soup, slightly undercook them. They’ll continue to cook in the hot broth, so it’s better to err on the side of al dente.

Tip 3: Storing Leftovers for Firm Noodles

When storing leftovers, consider storing the noodles separately from the broth. This will prevent them from absorbing too much liquid and becoming mushy.

Recipe Variations

Here are a few ways to customize this recipe to suit your taste:

To Make it Vegetarian

To make this soup vegetarian, simply omit the ground beef. Add 1 cup of sliced mushrooms and 1 cup of cooked lentils in its place. Be sure to use vegetable broth instead of chicken broth.

To Add More Veggies

Feel free to add more vegetables to this soup! Spinach, zucchini, and carrots all work well. Add spinach during the last few minutes of cooking so it wilts but doesn’t get too soggy. Add zucchini and carrots along with the crushed tomatoes.

The Ultimate Cheesy Ricotta Topping

For an authentic lasagna experience, top each bowl with a dollop of my cheesy ricotta mixture. It’s my secret weapon for taking this soup to the next level.

Cheesy Ricotta Topping Recipe:

• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Combine all ingredients in a bowl and mix well.

Serving Suggestions & Pairings

While garlic bread is a classic pairing for lasagna soup, there are so many other ways to elevate this dish. Try a drizzle of pesto, crispy prosciutto bits, or fresh basil chiffonade. These toppings add a burst of flavor and texture that will impress your family and friends.

Troubleshooting Common Issues

Even with the best recipes, things can sometimes go wrong. Here’s how to fix some common lasagna soup issues:

My Soup is Too Thin. How Do I Thicken It?

If your soup is too thin, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup. You can also simmer the soup uncovered for a few minutes to allow some of the liquid to evaporate.

My Soup is Too Thick. How Do I Thin It Out?

If your soup is too thick, simply add more broth or water until it reaches your desired consistency.

The Flavor is Too Acidic. How Do I Balance It?

If the flavor is too acidic, add a pinch of sugar or a pat of butter. These will help to balance the acidity and create a more rounded flavor.

My Soup Tastes a Little Bland. How Can I Boost the Flavor?

If your soup tastes bland, try adding more herbs, a splash of Worcestershire sauce, or a Parmesan rind while simmering. These will add depth and complexity to the flavor.

How to Store, Freeze, and Reheat One-Pot Lasagna Soup

Leftover lasagna soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months.

To reheat, thaw the soup in the refrigerator overnight, then heat it on the stovetop or in the microwave until heated through. If you’re looking for another great make-ahead meal, you should check out our other /main-dishes/.

FAQs about One-Pot Lasagna Soup

Here are some common questions I get asked about lasagna soup:

Conclusion

My One-Pot Lasagna Soup is the perfect solution for busy weeknights when you’re craving comfort food. It’s quick, easy, and packed with flavor. I hope you’ll give it a try!

Did you try this recipe? Leave a comment below and let me know how it turned out! Do you have any questions? I’m happy to help!