Description

This One Pot Lasagna Soup is a comforting and easy-to-make recipe that combines all the rich flavors of classic lasagna in a hearty, warming soup. Made with ground beef, Italian sauce, crushed tomatoes, herbs, and broken lasagna noodles, it’s a perfect weeknight meal that requires minimal cleanup. Topped with mozzarella, Parmesan, and ricotta, this soup delivers all the cheesy goodness of traditional lasagna in a cozy bowl.

Ingredients

Meat and Aromatics

1 pound lean ground beef
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 – 1/2 teaspoon red pepper flakes

Tomato Base

1 (24 oz.) jar Prego Traditional Italian Sauce
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar

Broth and Seasonings

8-10 cups low sodium chicken broth, divided
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 whole bay leaf

Pasta and Dairy

10 uncooked lasagna noodles, broken into approximately 1-2 inch pieces
1/2 cup heavy cream (optional)
Shredded mozzarella cheese, for garnish
Freshly finely grated Parmesan cheese, for garnish
Ricotta cheese, for garnish

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Instructions

Brown the Meat and Sauté Aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, stirring occasionally. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Drain any excess fat from the pot to keep the soup from being greasy.
Add Tomato Base and Seasonings: Stir in the jar of Prego Traditional Italian Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, granulated sugar, dried basil, parsley, oregano, salt, black pepper, and the whole bay leaf. Mix thoroughly to combine all the flavors.
Simmer with Pasta: Add the broken lasagna noodles to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 to 30 minutes, stirring occasionally, until the lasagna noodles are tender and cooked through.
Finish the Soup: Remove and discard the bay leaf. Stir in the optional heavy cream for added richness. Add 2 to 4 more cups of chicken broth to adjust the soup to your desired consistency. Taste and adjust seasoning if needed.
Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta cheese. Serve immediately for the best taste and texture.

Notes

If you prefer a spicier soup, increase the amount of red pepper flakes to taste.
Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup.
The heavy cream is optional but adds a lovely creaminess to the soup—can be omitted for a lighter version.
Use low sodium chicken broth to control the saltiness of the soup.
Leftovers reheat well and flavors deepen after sitting overnight.
For a vegetarian version, substitute ground beef with plant-based meat or mushrooms, and use vegetable broth instead of chicken broth.