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.
Lasagna soup ingredients:
- ground beef I use 80/20 ground beef
- onion, chopped
- garlic – minced raw garlic is called for my often I will use a couple of cloves of roasted garlic or garlic confit.
- Pasta Sauce – use your favorite tomato, pasta sauce, 32-ounce jar.
- tomatoes – can of crushed, diced tomatoes
- tomato paste
- Basil, dried
- oregano, dried
- parsley, dried
- bay leaf
- chicken stock
- Lasagna Noodles broken into pieces
- heavy cream
- mozzarella cheese
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How to make lasagna soup on the stovetop:
- 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 the vegetables in the meat drippings.
- 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, and 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.
How to make lasagna soup in the crockpot :
- 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 3/4 of the shredded mozzarella cheese. Serve in bowls, garnished with remaining shredded cheese.
Frequently asked questions, answers and tips:
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.
When I serve lasagna soup we usually have crusty garlic bread or fried mozzarella sticks. We love all our carbs when we eat this meal! Green lettuce salad is always a good pairing and for some reason I always serve steamed broccoli in little side dishes.
There are two ways you can freeze lasagna soup.
The first way is to combine all the raw ingredients, with the exception of the lasagna noodles, heavy cream, and cheese, in a freezer-safe bag or container. Remove as much air as possible and freeze flat.
When making this frozen soup, use a crock-pot or slow cooker to cook the ingredients on low for 6-8 hours or high for 2-4. Then add the broken noodles the last 20 minutes followed by the heavy cream and cheese.
The second way of freezing lasagna soup is to brown the meat, sauté the onions, add the spices and tomato paste. (up to step 4). Cool the ingredients before adding them to a freezer-safe bag or container along with the other ingredients, with the exception of the lasagna noodles, heavy cream, and cheese, in a freezer-safe bag or container. Remove as much air as possible and freeze flat.
When warming this frozen soup, thaw the soup brick in the refrigerator overnight, dump the bag into a large soup pot, bring to a simmer and continue with step 6.
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Lasagna Soup
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 4-5 cloves of garlic
- 1 jar Pasta Sauce 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 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.
Video
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.
How to make lasagna soup in the crockpot :
- 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 3/4 of the shredded mozzarella cheese. Serve in bowls, garnished with remaining shredded cheese.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.