I remember those hectic weeknights all too well, when the craving for something comforting like lasagna hit hard, but the thought of all that work? Forget about it. That’s why I’m so excited to share my One-Pot Lasagna Soup recipe! It’s the perfect solution for a quick and easy lasagna fix that delivers all those delicious flavors in under an hour. I think you’re going to love how simple it is!
Table of Contents
Why You’ll Love This One-Pot Lasagna Soup
This isn’t just any soup, it’s the lasagna soup. Here’s why I think you’ll agree:
- Ready in Under an Hour: From start to finish, this soup is on the table fast.
- Easy One-Pot Cleanup: Fewer dishes? Yes, please!
- Customizable to Your Taste: Make it your own with your favorite cheeses and toppings.
- Tastes Just Like Lasagna: All the comforting flavors you crave, in a simple soup.
Ingredients for One-Pot Lasagna Soup
Here’s everything you’ll need to create this hearty, flavorful soup:
- 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
Equipment You’ll Need
For this recipe, I like to use either a Dutch oven or a large stockpot. A Dutch oven is great because it distributes heat evenly, which helps prevent scorching. Stockpots are also a solid choice because they offer plenty of space. I recommend using a 6-quart pot or larger to ensure everything fits comfortably.
How to Make One-Pot Lasagna Soup: Step-by-Step Instructions
Follow these simple steps, and you’ll have a comforting bowl of lasagna soup in no time!
- Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
- Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Recipe Variations
One of the best things about this recipe is how versatile it is. Feel free to get creative and adapt it to your liking!
- Vegetarian Lasagna Soup: Swap the ground beef with plant-based ground “beef” and use vegetable broth instead of chicken broth.
- Spicy Lasagna Soup: Use hot Italian sausage instead of ground beef and add an extra pinch or two of red pepper flakes.
- Mexican-Inspired Lasagna Soup: Use chorizo instead of ground beef, and add a can of drained and rinsed black beans, some corn, and a can of Rotel tomatoes.
- Chicken Lasagna Soup: Swap the ground beef with shredded chicken, and add some chopped carrots and celery for extra flavor and nutrients.
Make-Ahead Instructions
To save time on busy weeknights, I often prep some of the ingredients in advance. I dice the onion and mince the garlic a day or two ahead of time and store them in the refrigerator. You can also brown the ground beef in advance and store it in an airtight container in the refrigerator for up to 3 days. The entire soup can also be made ahead of time and stored in the refrigerator for up to 3 days.
Serving Suggestions for One-Pot Lasagna Soup
While garlic bread and a side salad are always great choices, I have a few more ideas to elevate your lasagna soup experience! Consider topping your soup with a sprinkle of fresh basil or parsley, a dollop of ricotta cheese, or a drizzle of olive oil. Serve with crusty bread for dipping or a simple caprese salad.
For a truly Italian-inspired meal, pair it with a light-bodied Italian red wine. If you’re looking for other simple recipes, consider this recipe for an Ultimate Old Fashioned Vegetable Beef Soup Recipe.
Storing and Reheating Lasagna Soup
To store leftover lasagna soup, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. When freezing, I recommend using freezer-safe containers or bags to prevent freezer burn. To thaw, transfer the soup from the freezer to the refrigerator and let it thaw overnight.
Another way to enjoy a creamy soup is with this Amazing Greek Lemon Chicken Soup (Avgolemono).
When reheating, you may need to add a little extra broth to loosen it up, as the noodles tend to absorb liquid as it sits. To prevent mushy noodles, avoid overcooking the soup when reheating.
Troubleshooting Common Problems
Even the best recipes can sometimes go awry. Here are some solutions to common problems:
- Soup is too thick? Add broth 1/2 cup at a time until you reach your desired consistency.
- Soup is too watery? Simmer the soup uncovered for a few minutes to allow some of the liquid to evaporate.
- Soup is too acidic? Add a pinch of baking soda to neutralize the acidity. Be careful not to add too much, as it can affect the flavor.
- Meat is bland? Make sure you properly season the meat with salt, pepper, and other spices while browning.
- Noodles are mushy? Don’t overcook the soup. Add the noodles towards the end of the cooking time and cook until they are just tender.
FAQs about One-Pot Lasagna Soup
Here are some of the most common questions I get about lasagna soup:
Can you use oven-ready lasagna noodles in soup?
I don’t recommend it, as they tend to become too soft and mushy in the soup.
Can you make lasagna soup in a slow cooker?
Yes! Brown the beef and onion on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the noodles during the last hour of cooking.
Can you make lasagna soup in an Instant Pot?
Absolutely! Brown the beef and onion using the “saute” function. Then, add the remaining ingredients (except the heavy cream and cheeses). Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the heavy cream and cheeses before serving.
Can you freeze lasagna soup?
Yes, but the noodles may become a bit softer after thawing.
Conclusion
I hope you give this One-Pot Lasagna Soup recipe a try! It’s a comforting, flavorful, and easy meal that’s perfect for busy weeknights. With all the delicious flavors of lasagna in a fraction of the time, I know you’ll love it as much as I do.
Now, I want to hear from you! What are your favorite variations on lasagna soup? Do you have any questions about the recipe? Leave a comment below and let me know. And if you make this recipe, be sure to tag me on social media, I can’t wait to see your creations!
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Easy & Delicious One-Pot Lasagna Soup Recipe
Ingredients
Equipment
Method
- Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
- Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Notes
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