One Pot Lasagna Soup

This hearty Lasagna Soup is a one-pot twist on the classic Italian-American dish. Packed with seasoned ground beef, fresh veggies, rich marinara sauce, tender lasagna noodles, and gooey mozzarella, then topped with creamy ricotta, it’s everything you love about the original in bowl form! Perfect for any night of the week, this tasty soup is sure to become a family favorite.

Why You’ll Love This One Pot Lasagna Soup Recipe

• One-Pot: The soup comes together easily in one pot in around 30 minutes, making it perfect for any night of the week.
• Nutritious: With protein-packed beef and nutrient-dense veggies, this is one healthy lasagna soup!
• Comfort Food Makeover: This recipe takes a comfort food classic and turns it into a bowl of cozy, delicious soup.

If you love lasagna, check out our ultra cheesy Vegetable Lasagna, Chicken Alfredo Lasagna, and Keto Lasagna next.

Ingredients

• Lean Ground Beef: Typically labeled as 90% lean or 90/10. Feel free to swap the ground beef for ground turkey if preferred.
• Veggies: I used a combination of onion, carrot, zucchini, and garlic.
• Seasonings: I used Italian seasoning, salt, and pepper.
• Tomato Paste: For thickening the soup. You can use the kind in a can or a tube.
• Diced Tomatoes: I used plain, but feel free to try fire roasted instead.
• Marinara Sauce: I recommend Rao’s, but you can use your favorite brand.
• Chicken Bone Broth: We love to use our chicken bone broth recipe for added nutrition and protein, but you can substitute with chicken broth or use low-sodium if preferred. I love using it in soups because it instantly makes them a high protein soup recipe.
• Lasagna Noodles: You can swap these out for bowtie pasta instead if you’d like.
• Shredded Mozzarella Cheese: Use pre-shredded or shred it yourself. Either whole milk or part-skim cheese will work.
• Cheese Topping: You’ll need ricotta cheese (whole milk or part-skim), garlic salt, Italian seasoning, and grated parmesan cheese for the soup topping.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Gluten-Free: To make this lasagna soup with ricotta gluten-free, simply swap the traditional lasagna noodles for your favorite gluten-free brand.
• Dairy-Free: Use non-dairy mozzarella shreds, ricotta, and parmesan cheese for a dairy-free version of this one-pot lasagna soup.
• Vegetarian: Swap the chicken bone broth for vegetable stock or broth, omit the ground beef, and add more vegetables like mushrooms and spinach to make a veggie lasagna soup. You could also swap the beef for a plant-based version if you’d like.

How to Make Lasagna Soup

To get started making this easy lasagna soup, grab a large stock pot or 5-quart Dutch oven and gather your ingredients.

• Step 1: Brown the meat. Add the beef and onion to your pot and cook until browned. Then, add the garlic, Italian seasoning, salt, and pepper.
• Step 2: Add veggies, liquids, and pasta. Add the carrots, zucchini, tomato paste, diced tomatoes with their juice, marinara sauce, and broth to the pot. Add bowtie pasta. If using lasagna noodles, break up into 1-inch pieces. Add them to the pot and then cover. Bring to a boil and cook for 14 minutes or until the noodles and carrots are tender.

• Step 3: Stir in the mozzarella. Add the shredded mozzarella to the soup and stir until well incorporated.
• Step 4: Make the topping. Add the ricotta, garlic salt, Italian seasoning, and parmesan cheese to a small bowl and mix to combine.

• Step 5: Serve. Transfer the soup to individual bowls.
• Step 6: Top it off. Top each serving with a dollop of the ricotta mixture.

Storage Directions 

• Refrigeration: Store the soup in an airtight container in the refrigerator for 3-4 days.
• Reheating: Reheat individual portions in a microwave-safe bowl in 30-60 second intervals, until heated through, stirring in between. Larger quantities of the soup can also be reheated on the stovetop over medium heat. You may need to add a splash of broth, as the pasta tends to soak it up during storage.
• Freezing: Transfer cooled soup without the cheese to a freezer-safe container and freeze for 2-3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

This lasagna soup can be enjoyed as a meal on its own, but here are some other tasty ways to serve it:

• Pair it with this some freshly baked French bread for dipping or serve it in a bread bowl for a fun presentation.
• Make it soup and salad night, and try a bowl of soup with this arugula salad or this strawberry caprese salad. 
• Go for an Italian-American theme and serve it with Italian sodas for the table and a side of Caesar salad with this no raw egg Caesar dressing. 

Expert Tips

• Prep your veggies ahead of time: Chop the onion, carrot, zucchini, and garlic before you start cooking to streamline the process. You can also store them in an airtight container in the refrigerator for up to 2 days in advance.
• Don’t overcook the pasta: Cooking the pasta directly in the soup allows it to absorb the flavors, but make sure not to let it sit too long after it's done. Overcooking the pasta can make it mushy and affect the overall texture of the soup.
• Wait to add the topping: Dollop the ricotta topping onto individual bowls just before serving. Adding it to the hot soup too early can cause it to melt into the broth, losing its creamy, rich texture.

Recipe FAQs 

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