My one-pot lasagna soup recipe can’t be any easier to make or more delicious to serve on a cold night! This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
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Lasagna soup ingredients:
- ground beef
- onion, chopped
- garlic
- Pasta Sauce
- can of crushed tomatoes
- tomato paste
- dried basil
- oregano, dried
- parsley, dried
- bay leaf
- chicken stock
- Lasagna Noodles broken into pieces
- heavy cream
- mozzarella cheese
How to make lasagna soup:
- In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.
- Add the chopped onion and garlic to the meat and saute them in the meat.
- Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through.
- Pour the tomato pasta sauce into the pan.
- Add 4 cups of chicken stock to the pan.
- Bring to a boil and then reduce to a simmer.
- Simmer for 10 minutes to reduce the liquids.
- Add the broken uncooked lasagna noodles to the soup.
- Stir to combine. Simmer for 10 minutes or until the noodles are cooked through.
- Add additional stock if you feel the soup is too thick.
- Just before serving, stir in the heavy cream and 3/4 of the shredded mozzarella cheese.
- Serve in bowls, garnished with remaining shredded cheese.
Lasagna soup notes:
- ground sausage can be substituted for the ground beef or switch out 1/2 ground pork for ground beef.
- ground turkey can be substituted for a portion or all of the ground beef.
- Roasted garlic or garlic confit can be substituted for fresh garlic cloves
- garnish with extra shredded mozzarella cheese and/or ricotta cheese.
- To reheat the soup, an extra splash of chicken stock can be added to loosen the soup as it heats.
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Yield: 6
Lasagna Soup
This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 4-5 cloves of garlic
- 1 jar Pasta Sauce
- 1 14 oz. can of crushed tomatoes
- 2 Tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 bay leaf
- 4-6 cups chicken stock
- 8 Lasagna Noodles broken into bite-sized pieces
- ½ cup cream
- 1 cup mozzarella cheese
Instructions
- In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.
- Add the chopped onion and garlic to the meat and saute them in the meat.
- Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through.
- Pour the tomato pasta sauce into the pan.
- Add 4 cups of chicken stock to the pan.
- Bring to a boil and then reduce to a simmer.
- Simmer for 10 minutes to reduce the liquids.
- Add the broken uncooked lasagna noodles to the soup.
- Stir to combine. Simmer for 10 minutes or until the noodles are cooked through.
- Add additional stock if you feel the soup is too thick.
- Just before serving, stir in the heavy cream and 3/4 of the shredded mozzarella cheese.
- Serve in bowls, garnished with remaining shredded cheese.
Notes
- ground sausage can be substituted for the ground beef or switch out 1/2 ground pork for ground beef.
- ground turkey can be substituted for a portion or all of the ground beef.
- Roasted garlic or garlic confit can be substituted for fresh garlic cloves
garnish with extra shredded mozzarella cheese and/or ricotta cheese. - To reheat the soup, an extra splash of chicken stock can be added to loosen the soup as it heats.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 743Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 134mgSodium: 1793mgCarbohydrates: 49gFiber: 3gSugar: 21gProtein: 52g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.