This 30-Minute One Pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!
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Ingredients and substitutions
- Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
- Onions – any type of onion, including shallots, will work here.
- Garlic – you could use garlic powder or a garlic-based pasta sauce, but I highly recommend fresh garlic.
- Italian seasoning – make your own using a blend of dried parsley, thyme, sage, basil and rosemary.
- Marinara sauce – any type of jarred pasta sauce can be used.
- Beef broth – chicken or vegetable broth will also work.
- Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
- Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
- Mozzarella cheese – you do need SOME cheese for topping, so this is the one I'd choose if you could only choose one; cheddar or Swiss cheese could also be used but will change the flavour a bit.
- Parsley – I use this for garnish, but fresh basil would also be nice here; the garnishes are optional.
- Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach; you could also do a carrot or celery.
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How to make lasagna soup
Step 1: Brown the ground beef.
Saute ground beef in a large pot over med-high heat until browned, about 5 minutes.
Step 2: Sauté the onions and garlic.
Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
Step 3: Add in the remaining ingredients.
Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
Step 4: Serve and enjoy!
Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!
What to serve with lasagna soup
This one pot lasagna soup recipe has a little bit of everything so you don't even need a side dish – there are starches in the pasta, protein in the meat and veggies in the marinara sauce. You can even add extra veggies to the soup itself.
That being said, if you’re looking for something to serve with your lasagna soup, here are some ideas:
- Green salad
- Italian bread or garlic bread
- Antipasto platter
- Roasted veggies
- Bruschetta
Frequently Asked Questions
Lasagna soup contains all your favourite lasagna flavours, but in soup form! It’s made with noodles, tomato sauce, ground beef, Italian seasoning and ricotta. It’s also a much easier way to enjoy lasagna without needing to fuss with a bunch of layers and long prep time.
This one pot lasagna soup recipe is super versatile – you can make it on the stovetop, in the Instant Pot or in the slow cooker. To make it in the Instant Pot, sauté the ground beef, onions and garlic, then cook on high pressure for 3 minutes. To make it in the slow cooker, sauté the ground beef, onions and garlic, then add everything but the noodles and cheese. Cook on high for 4 hours or low for 8 hours, and stir in the noodles and cheese in the last 30 minutes of cooking time.
This lasagna soup recipe has 305 calories per serving. If you want to make it even more low calorie, substitute the ground beef for ground turkey or chicken.
Storing and reheating
This one pot lasagna soup can be stored in the refrigerator for 4 to 5 days. This means that you can eat the leftovers or even use this recipe for meal prep. Just store it in serving size containers and your lunch will be ready to go.
To reheat a single serving, you can put it in the microwave for 1-2 minutes. The noodles will continue to soak up the broth while stored. You may want to add a splash of broth or water while reheating.
Can you freeze lasagna soup?
You can freeze any leftovers if you won’t eat them in the next few days. This lasagna soup recipe will last in the freezer for up to 3 months. You can reheat the soup right from frozen in the microwave for 6-8 minutes, stirring partway through.
If you want to do some of the prep ahead of time to freeze for later, you can brown the meat and then put everything but the noodles and broth into a freezer safe bag. When you are ready to cook it, dump the bag into your pot, add the noodles and broth and simmer until the noodles are cooked.
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Meal prep tools for this recipe
- Order the same mafalda pasta I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
The BEST One Pot Lasagna Soup
Ingredients
- 1 lb extra-lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1 (650mL) jar marinara sauce
- 4 cups beef broth
- 2 cups dried mafalda pasta or rotini
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese
- Fresh parsley or basil, for garnish
Instructions
Stovetop instructions
- Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
- Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
- Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!
Slow cooker instructions
- Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except cheese. Cook on high for 4 hours or on low for 8 hours. Top with cheeses, then serve and enjoy!
Instant Pot instructions
- Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!
Video
Notes
Nutrition
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