With this easy one-pot lasagna soup, you get all the comforting flavors of traditional lasagna without the wait. Ready in just 30 minutes, my soul-warming soup is a satisfying meal that's perfect for chilly evenings.
This soup recipe is in heavy rotation in the fall and winter months in my house. We consider this recipe comfort food and my kids will ask for it almost as much as they ask me to make Italian stuffed shells or taco stuffed shells.
If you want more lasagna and less of a soup recipe you will want to make lasagna roll ups or crockpot lasagna. A little prep and you have dinner waiting for you when you get home.
Ingredients needed:
Recipe Card?
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- Use your favorite pasta sauce to personalize this recipe.
- Perfect for heating up for lunch at the office throughout the week.
Stovetop instructions:
An easy one pot meal with minimal clean up! I love doing less dishes. The leftovers are even better they day after!
Brown the beef
In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.
Saute
Add the chopped onion and garlic to the meat and saute the vegetables in the meat drippings.
Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through.
Add liquids
Pour the tomato pasta sauce into the pan, and add 4 cups of chicken stock to the pan.
Bring To A Boil
Bring to a boil and then reduce the lasagna soup to a simmer, simmer for 10 minutes to reduce the liquids.
Add Noodles
- 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.
Add Cream
Just before serving, stir in the heavy cream and ¾ of the shredded mozzarella cheese.
Serve
Serve in bowls, garnished with remaining shredded cheese.
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Ingredients
- 1 pound Ground Beef
- 1 medium onion chopped
- 4-5 cloves Garlic
- 1 jar Pasta Sauce 28-32 ounces pasta/spaghetti sauce
- 1 14 oz. can of diced 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 Heavy 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 diced tomatoes and 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 ¾ of the shredded mozzarella cheese.
- Serve in bowls, garnished with remaining shredded cheese.
Nutrition
Notes
- ground sausage can be substituted for the ground beef or switch out ½ 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.
- The night before: brown the meat, adding the chopped onion and garlic to the meat and sautéing them in the meat and fat drippings. Add the tomato paste and dried herbs to the meat and onion mixture. Cool and store in the refrigerator overnight. Set out the canned goods so you are ready to dump and go in the morning.
- In the morning: Dump the container of browned meat, veggies, and spices into a crockpot. Add in the rest of the ingredients, holding out the lasagna noodles, heavy cream and the mozzarella cheese, stir to combine. Cook on low for 6-8 hours. Add the broken noodles and cook for 10-20 minutes. Then add the stir in the heavy cream and ¾ of the shredded mozzarella cheese. Serve in bowls, garnished with remaining shredded cheese.
Diana says
Can I use milk as a substitute for the cream? Thank you!
Sarah Mock says
you can! but it may not be as rich or as thick.If you would like it thicker, whisk together a tablespoon of corn starch with 1/4 cup milk or water, add it to the soup and bring the soup to a boil.