Why You’ll Love This One-Pot Lasagna Soup Recipe
I know you’re going to adore this recipe as much as I do. Why? Here are a few reasons:
- It’s faster than traditional lasagna; you get all the flavor in a fraction of the time.
- Cleanup is a breeze since everything cooks in one pot.
- You can easily customize it with your family’s favorite ingredients.
- It’s incredibly comforting and satisfying; perfect for chilly evenings.
Table of Contents
Ingredients for Your One-Pot Lasagna Soup
Here’s what you’ll need to whip up this amazing soup. Don’t worry; most of these are pantry staples!
- 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
Step-by-Step Instructions for One-Pot Lasagna Soup
Alright, let’s get cooking! Here’s how to bring this One-Pot Lasagna Soup to life, step by simple step.
- Heat a large Dutch oven or large soup pot over medium-high heat. Add the ground beef and diced onion, and cook, stirring occasionally until the beef is browned. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds. Drain off any excess fat.
- Add the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, salt, pepper, bay leaf, and broken lasagna noodles. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the lasagna noodles are tender, stirring occasionally, for approximately 20-30 minutes.
- Discard the bay leaf, and stir in the heavy cream (if using) and an additional 2-4 cups of chicken broth to reach your desired soup consistency. Garnish individual servings with your desired amount of shredded mozzarella cheese, freshly grated Parmesan cheese, and dollops of ricotta cheese.
Recipe Variations for One-Pot Lasagna Soup
Want to mix things up? I’ve got you covered! Here are a few fun variations to try:
| Variation | Description |
|---|---|
| Spicy Italian Sausage Lasagna Soup | Substitute the ground beef with spicy Italian sausage for an extra kick. |
| Creamy Tomato Basil Lasagna Soup | Add an extra splash of heavy cream and a generous handful of fresh basil at the end for a richer, more aromatic flavor. |
| Chicken Lasagna Soup | Swap the ground beef for shredded cooked chicken. You can even use rotisserie chicken to make it even easier! |
| Vegetarian Lasagna Soup | Omit the meat and add extra vegetables like zucchini, bell peppers, and spinach. Use vegetable broth instead of chicken broth to keep it vegetarian. |
Tips for the Perfect One-Pot Lasagna Soup
Getting the consistency just right is key! If the soup is too thick, add more chicken broth. If it’s too watery, simmer it for a bit longer without the lid to allow some of the liquid to evaporate.
If your noodles absorb too much liquid, don’t worry. Just add more broth until you reach your desired consistency. Taste and adjust the seasonings as needed to make sure the flavors pop!
Common Mistakes to Avoid
- Overcooked Noodles: Keep an eye on the noodles and stir occasionally to prevent them from sticking and overcooking.
- Bland Flavor: Make sure to season generously! Taste as you go and adjust the salt, pepper, and herbs to your liking.
- Watery Soup: If your soup is too watery, simmer it uncovered for a bit to allow some of the liquid to evaporate.
Serving Suggestions
This soup is fantastic on its own, but it’s even better with some tasty sides! I love serving it with a warm, crusty bread for dipping. A simple side salad with a light vinaigrette also pairs wonderfully. For another comforting meal, you might enjoy this amazing creamy turkey noodle soup.
Storing Leftover Lasagna Soup
Got leftovers? Lucky you! To store in the fridge, let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the soup. Let it cool completely, then transfer it to freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months. When reheating, thaw it in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Choosing the Best Pot for Lasagna Soup
The right pot can make all the difference! I recommend using a Dutch oven or a large soup pot. A Dutch oven is great because it distributes heat evenly, which helps prevent the soup from scorching. A large soup pot works well too, as long as it has a heavy bottom to prevent sticking.
One-Pot Lasagna Soup: Ingredient Substitutions
Need to make a swap? Here are some easy substitutions you can make:
| Ingredient | Substitution |
|---|---|
| Ground Beef | Ground turkey, Italian sausage, or plant-based ground meat alternative |
| Prego Sauce | Any tomato-based pasta sauce |
| Lasagna Noodles | Other pasta shapes like penne, rotini, or small shells |
| Chicken Broth | Vegetable broth or beef broth |
| Heavy Cream | Half-and-half or a dairy-free alternative like coconut cream or cashew cream |
Can I Make This in a Slow Cooker?
Yes, you can absolutely make this in a slow cooker! Brown the ground beef and onions on the stovetop first, then transfer everything to the slow cooker. Add all the other ingredients 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, and then stir in the heavy cream before serving. If you enjoy making soups in your slow cooker, be sure to check out this simple chicken noodle soup crock pot recipe too!
Can I Make This in an Instant Pot?
You bet! Use the sauté function to brown the ground beef and onions. Then, add the remaining ingredients (except the lasagna noodles and heavy cream). Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the lasagna noodles and cook for another 2-3 minutes until they are tender. Finally, stir in the heavy cream before serving.
Can You Make Vegetarian Lasagna Soup?
Absolutely! To make a vegetarian version, omit the ground beef and add extra vegetables like zucchini, bell peppers, mushrooms, and spinach. You can also add a can of drained and rinsed lentils or chickpeas for added protein. Be sure to use vegetable broth instead of chicken broth.
Frequently Asked Questions
Here are some common questions I get about this recipe:
Can I make this in a slow cooker? Yes, you can! See the instructions above for slow cooker directions.
Can I make this in an Instant Pot? Definitely! Check out the Instant Pot instructions above.
Can you make vegetarian lasagna soup? Of course! Follow the tips above for making a delicious vegetarian version.
What can I serve with this? I recommend serving it with crusty bread, a side salad, or garlic knots.
Nutrition Information
Here’s an estimate of the nutrition information per serving:
- Calories: 450
- Fat: 25g
- Protein: 30g
- Carbs: 35g
One-Pot Lasagna Soup Recipe Card
Amazing One-Pot Lasagna Soup Recipe
Ingredients
Equipment
Method
- Heat a large Dutch oven or large soup pot over medium-high heat. Add the ground beef and diced onion, and cook, stirring occasionally until the beef is browned. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds. Drain off any excess fat.
- Add the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, salt, pepper, bay leaf, and broken lasagna noodles. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the lasagna noodles are tender, stirring occasionally, for approximately 20-30 minutes.
- Discard the bay leaf, and stir in the heavy cream (if using) and an additional 2-4 cups of chicken broth to reach your desired soup consistency. Garnish individual servings with your desired amount of shredded mozzarella cheese, freshly grated Parmesan cheese, and dollops of ricotta cheese.
Notes
Conclusion
There you have it! My One-Pot Lasagna Soup is a surefire way to bring smiles to your dinner table without the fuss. It’s quick, easy, and oh-so-delicious!
I can’t wait to hear how this recipe turns out for you. Please leave a comment below to share your results, ask any questions, or rate the recipe. Happy cooking!
