one pot lasagna soup

this delicious lasagna soup recipe transforms the classic pasta dish into something almost magical – featuring ribbons of lasagna noodles floating in a velvety cream broth, tender seasoned beef and swirls of melted mozzarella. a quiet comfort for a rainy afternoon.

this one pot lasagna soup brings together everything you love about lasagna, transformed into a cozy bowl of comfort. each spoon reveals tender beef and pools of mozzarella, while soft lasagna noodles drift lazily through the creamy broth.

why you will love this hearty lasagna soup recipe

• easy recipe – this easy lasagna soup is made in one pot, and has all the cozy flavours of traditional lasagna without all the layering and baking.

• so quick, and perfect for weeknight dinners or meal prep – this lasagna soup is ready in about 30 minutes, which means it’s perfect for when you’ve had a busy night but still feel like having a home cooked meal. great for when you’re feeling an easy, cozy soup when it’s cold!

• satisfying and comforting – despite its simplicity, i would say that this lasagna soup is more soul-warming than your typical soup and more comforting than a lasagna! it’s perfect for days when you’re craving something warm and hearty, and basically takes the best parts of both soup and lasagna with the perfect balance of meat, pasta and creamy broth in every spoonful.

learn how to make this quick lasagna soup recipe

to make this quick and comforting soup, we’re going to start off by cooking onion and garlic in a pan with some oil and butter. then, we’ll add ground beef, and cook that until browned. once that’s done, we’ll add a mix of spices as well as some tomato paste. after cooking this, we’ll add a can of blended tomatoes and mix that in. once the mixture thickens up, we’ll add cream cheese, heavy cream, chicken broth and water. bring the mixture to a boil, then break up dry lasagna sheets and add them in.

leave the lasagna soup broth to cook until it reaches your desired consistency and the lasagna sheets are cooked, then mix some cheese in, and we’re done!

lasagna soup ingredients

• oil – we’re just going to need a small amount of any neutral oil to cook our onion and garlic.

• butter – i like to cook the onion and garlic in a mixture of oil and butter. i use unsalted butter here.

• onion – we’ll start off by cooking chopped onion until they soften and turn a light golden colour.

• garlic – i use fresh minced garlic for this lasagna soup recipe.

• ground beef – i’m using ground beef/minced beef for this lasagna soup recipe. you can also use any other meat that you like, or if you want to keep this lasagna soup recipe vegetarian, you can skip the meat altogether. if you do plan to make this lasagna soup without meat, you can also add some extra vegetables to it.

• seasonings – for the lasagna soup seasoning, i use a mix of black pepper, cumin seeds, salt, paprika, garlic powder, onion powder, red chilli flakes, dried oregano and dried basil. feel free to adjust any of these to your taste.

• tomato paste – i like to use a small amount of tomato paste in this lasagna soup for stronger flavour and a deeper colour.

• tomatoes – i just used a can of chopped tomatoes (blended) in this lasagna soup recipe.

• cream cheese – this is optional, but i love to add a small amount of cream cheese to make this lasagna soup creamy.

• double cream/heavy cream – i love to make this lasagna soup with heavy cream for extra richness.

• chicken broth/chicken stock- for added flavour, i love to use chicken broth in this recipe. feel free to make this lasagna soup with beef broth or chicken broth! or if you want to keep this lasagna soup vegetarian, you can also use vegetable broth/vegetable stock. if you don’t have stock or broth on hand, you can also use stock powder mixed in water or a stock cube.

• water – you can use a mix of chicken broth and water or just all water or all broth, depending on your taste.

• lasagna sheets – to keep this lasagna soup one pot, we’re just going to be breaking up dry lasagna sheets and adding them straight to the pot.

• cheese – i like to add a small amount of mozzarella cheese at the end to make this extra creamy, but if you’d prefer your lasagna soup with no cheese, feel free to skip this. you can also add any other cheese you like instead, like parmesan.

• parsley (optional) – feel free to add some fresh or dried parsley towards the end for some extra colour and flavour.

  tools:

• a pot with a lid – you’ll need a large pot with a lid for this lasagna soup recipe

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a pot, heat up oil, and add butter, and let it melt. add chopped onions. cook the onion over medium heat until it looks like a light golden colour.

step two: add fresh garlic to the pot. cook this over medium heat for about a minute.

step three: add ground beef, and cook this over medium heat until browned.

step four: add the black pepper, cumin seeds, salt, paprika, garlic powder, red chilli flakes, dried oregano and dried basil, as well as some tomato paste.

step five: gradually add milk to the pot, stirring or whisking it as you pour it in. bring it to a gentle simmer or a very low boil, stirring as you do this, until the lasagna soup starts to thicken up. mix this into the beef and cook for about a minute.

step six: blend a can of chopped tomatoes, then add this in. mix into the beef until incorporated. let this cook until the mixture begins to bubble.

step seven: once the mixture starts to bubble gently, remove from the heat. then, add the cream cheese and heavy cream and mix these in until you get a smooth mixture.

step eight: add the chicken broth (or beef broth) as well as some water, then mix all of this together. keep stirring the mixture as you bring it to a gentle simmer or a low boil.

step nine: once the lasagna soup broth starts bubbling, break up dry lasagna noodles or lasagna sheets and add them into the pot. stir the sheets in the broth for about a minute or two as it cooks.

step ten: cover the pot with a lid, and leave the lasagna soup to cook over low-medium heat, making sure to go back and stir every few minutes so that the lasagna sheets don’t stick together. cook for about twelve minutes, or until the soup has reached your desired consistency.

step ten: once the soup has thickened up to your desired consistency and the pasta is soft, remove the pot from the heat, and add mozzarella cheese. mix the cheese until it melts into the soup.

step eleven: serve your lasagna soup, top with some extra cheese and a sprinkle of parsley, and let’s eat!

tips and notes

• break the lasagna sheets/noodles into pieces into pieces that aren’t too big so that they’re easy to eat in the soup, and aren’t awkwardly large.

• i’d recommend using regular dry lasagna sheets/noodles instead of no-boil ones, as they’re likely to hold their shape better in the soup.

• once you’ve added the lasagna sheets/noodles to the lasagna soup to cook, you want to make sure to keep stirring them every once in a while to ensure that they don’t stick together or to the bottom of the pot.

• i only used ground beef in this lasagna soup recipe, but feel free to use a mix of ground beef and italian sausage if you like.

• feel free to adjust any spices or seasonings to your taste. i didn’t find this spicy at all, but if you’re concerned, you might want to leave out the red chilli flakes.

• i didn’t really add any vegetables to this, but if you do like your lasagna soup with vegetables, feel free to add diced carrots and/or celery with the onions. you can also make this lasagna soup with spinach, which you can add towards the end.

• feel free to add some fresh basil towards the end for extra flavour!

• if you want to keep this lasagna soup quick and easy as a meal prep option, make the lasagna soup base without adding the lasagna sheets. when reheating, just add fresh pasta and simmer until the pasta is soft and tender.

• when bringing the mixture to a boil, you want to make sure you bring it to a gentle simmer or a low boil – rapid boiling can make the lasagna sheets mushy and soft.

• the lasagna soup will thicken as it cooks and as the dry pasta absorbs the liquid and cooks in the soup. if you find that the lasagna soup is too thick for your taste, feel free to add more chicken/beef broth or water.

• if you want to keep this lasagna soup thick, and find that it’s not thick enough, just let the soup simmer uncovered for a few minutes or until it reaches your desired consistency.

• i make this lasagna soup without ricotta, as i find that it’s already rich and creamy on it’s own but if you do want to have your lasagna soup with ricotta, feel free to add it at the end as a topping.

• if you don’t intend to serve the lasagna soup immediately, i would recommend slightly undercooking the pasta as it will continue to soften and cook slightly in the hot soup. the lasagna soup broth will also thicken up as it cools.

• since the soup thickens up as it sits/cooks, when reheating any leftover lasagna soup, you may need to add an extra splash of chicken broth or water until it reaches your desired consistency.

• store any leftovers in an airtight container in the fridge – leftovers should keep in the fridge for about 3-4 days (but the pasta might become softer). if serving with a ricotta topping, make sure to store that in a separate airtight container.

• i usually like to add any cheese towards the end, after removing the pot from the heat. just mix it in until the cheese melts into the hot soup. this will prevent any curdling and allow it to mix in smoothly.

frequently asked questions

1. what does this lasagna soup taste like ?

   – this lasagna soup tastes like a rich, creamy version of lasagna in soup form. the heavy cream and cream cheese create a velvety, rich base, while the ground beef and italian seasonings give it that classic lasagna flavour.

2. can i make this lasagna soup ahead of time ?

   – yes, to keep this lasagna soup easy and quick for later, you can make it ahead of time. however, if you’re making this soup ahead of time, i would recommend cooking the pasta separately when needed and then adding it in when you’re reheating the soup. this will prevent the pasta from becoming too soft.

3. how long will this lasagna soup keep in the fridge ?

   – stored in an airtight container, this lasagna soup should last 3-4 days in the fridge.

4. can i freeze this lasagna soup ?

   – i wouldn’t really recommend freezing this lasagna soup, as it doesn’t freeze very well due to the cream and cream cheese. the dairy can separate and the texture won’t be the same when thawed.

5. why won’t my cream cheese melt smoothly ?

   – you want to make sure that you use room temperature cream and cream cheese to ensure that it combines smoothly with the hot soup. to make it easier, you can also cut it into smaller cubes and mix it in after removing the pot from the heat.

6. can i make this lasagna soup vegetarian ?

   – yes, you can. just replace the ground beef with a meat alternative, or skip it entirely and add extra vegetables like mushrooms, zucchini and spinach. you’ll also need to use vegetable stock/broth or vegetable stock cubes instead of chicken/beef.

7. can i use ground turkey in this lasagna soup instead of ground beef ?

   – absolutely! ground turkey would great. just bear in mind that it’ll have less fat, so you might want to add a bit more cream for some extra richness.

8. what do i do if my lasagna soup is too thick ?

   – if your lasagna soup is too thick, all you need to do is add more chicken broth or water, in small amounts at a time, until it reaches your desired consistency.

9. how do i reheat this lasagna soup ?

   – if you have leftovers, you can reheat them on the stove over low-medium heat, stirring occasionally as the soup heats up. you might want to add a little bit of chicken/beef broth or water if the soup is too thick while reheating.

10. this is too rich for me. how do i make this lasagna soup light ?

    – if you want to keep this lasagna soup simple and light, you can make a few adjustments. you can use lean ground beef or ground turkey, use half-and-half or single cream instead of heavy cream, and use reduced-fat cream cheese. you can also add extra vegetables like spinach or mushrooms, which will make each serving more filling.

11. do i have to make this lasagna soup recipe with heavy cream ?

    – i typically make this lasagna soup using heavy cream, as heavy cream gives it the best richness. however, if you’d like to skip it, you can also use half-and-half, or milk, or single cream, or a mix of milk and cream, depending on your preference. just bear in mind that the soup won’t be as creamy, and you might have to reduce the amount of water or chicken broth so that the soup isn’t too thin.

12. can i make this lasagna soup with no cheese ?

    – the cream cheese and mozzarella in this lasagna soup recipe help add flavour and richness to the lasagna soup. however, if you’re okay with the soup being not as rich/creamy, you can definitely just skip the cheese.

13. what are some lasagna soup sides that i can serve with this ?

    – lasagna soup and garlic bread would be a really good combination! however, if you’re looking for something a bit lighter, i’d recommend something like a simple, fresh salad or some roasted vegetables to balance out the soup’s richness.

14. is this lasagna soup healthy ?

    – this lasagna soup is definitely more of a comfort food dish. it’s rich in protein, but also high in fat from the cream and cream cheese. it can be apart of a balanced diet when eaten alongside other nutritious foods, but it’s best enjoyed in moderation. for a lighter meal, feel free to try some of the substitutions recommended.

recipe