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A bowl of lasagna soup with ricotta with a spoon in the bowl and the edge of another bowl in the corner.
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5 from 2 votes

One Pot Lasagna Soup Recipe

This flavor-packed Lasagna Soup is sure to be a hit with the whole family! Made with ground beef, veggies, marinara sauce, lasagna noodles, mozzarella, and ricotta, it’s just like eating lasagna but in a bowl!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Main Dish, Soup
Cuisine: Italian
Diet: Diabetic
Servings: 8
Calories: 324kcal
Author: Kadee & Desarae

Equipment

  • 5qt dutch oven or large stock pot

Ingredients

Soup

  • 1 pound lean ground beef
  • 1 onion diced
  • 1 large carrot peeled and sliced
  • 1 zucchini diced
  • 3 cloves garlic minced
  • ½ tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 ½ tablespoon tomato paste
  • 15 ounce diced tomatoes canned, liquid included
  • 24 ounce marinara sauce I like Rao's
  • 40 ounce chicken bone broth can sub chicken broth
  • 6 ounce Barilla Protein+ Farfalle (You can also use lasagna noodles broken into 1 inch pieces) or another type of pasta
  • 1 cup mozzarella cheese shredded

Topping

  • 1 cup ricotta cheese
  • 1 teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • ¼ cup parmesan cheese grated

Instructions

  • In a large Dutch oven brown beef with onion. Add in garlic, Italian seasoning, salt and pepper.
  • Add carrots and zucchini along with diced tomatoes, tomato paste, marinara sauce, and broth.
  • Add bow tie pasta noodles. If using lasagna, break into 1 inch pieces and add to pot. Stir to combine. Cover and bring to a boil for 14 minutes or until noodles are cooked and carrots are soft.
  • When done, stir in mozzarella cheese.
  • For topping, in a small bowl combine ricotta, Parmesan, and salt.
  • Serve with a dollop of ricotta mixture on top.

Video

Notes

  • Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or microwave individual portions.
  • Both whole milk and part-skim mozzarella and ricotta cheese work well in this recipe.
  • Chop your onions, carrots, zucchini, and garlic in advance to save time. Having all your ingredients ready to go ensures the soup comes together quickly.

Nutrition

Serving: 1cup | Calories: 324kcal | Carbohydrates: 26g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1057mg | Potassium: 744mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2064IU | Vitamin C: 18mg | Calcium: 225mg | Iron: 3mg