Home » Recipes » Soups » The BEST One Pot Lasagna Soup
By Taylor Stinson | 19 Comments | Posted: | Updated:
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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 –you can use store-bought or homemade Italian seasoning.
- Marinara sauce –any type of jarred pasta sauce can be used.
- Beef broth –chicken or vegetable broth will also work.
- Pasta –I usemafalda pastato 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.
How to make lasagna soup
Step 1: Brown the ground beef.
Sauté the ground beef until browned.
Step 2: Sauté the onions and garlic.
Add the onions and garlic to the pot, and sauté until fragrant.
Step 3: Add in the remaining ingredients.
Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta to the pot. Simmer until the pasta is cooked through.
Step 4: Serve and enjoy!
Serve with mozzarella, ricotta and fresh herbs on top.
Variations of this soup
There are a few different ways you can customize this lasagna soup:
- Pasta: I like using mafalda pasta, but rotini or lasagna noodles broken into bite-sized pieces would also work.
- Meat: Substitute the ground beef for ground turkey, ground chicken or even Italian sausage removed from its casings.
- Vegetarian: To make this soup completely vegetarian, leave out the ground beef and swap out the beef broth for vegetable broth.
- Veggies: Add in more veggies of your choice like sliced mushrooms, spinach, carrot, celery or bell peppers.
Frequently Asked Questions
What kind of pasta is best for lasagna soup?
I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!
Can you cook the pasta in the soup?
Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like, but cooking it in the soup gives the noodles amazing flavour.
Can you make it in the slow cooker or the Instant Pot?
To make this soup 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.
What do you serve on the side?
This one pot lasagna soup recipe has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, you can't go wrong with some garlic bread, bruschetta, Caesar salad or steamed vegetables.
Can you make this soup vegetarian?
If you want to make this soup vegetarian, leave out the ground beef and opt for more veggies instead. Bell peppers, zucchini and mushrooms would all be delicious additions to this lasagna soup!
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
- Order the same mafalda pasta I use in this recipe.
- Grab someglass meal prep bowls if you plan on turning thissoup into your weekly lunches.
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- Freeze this recipe in glass microwave-safe bowls up to 3 months.
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The BEST One Pot Lasagna Soup
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!
4.94 from 73 votes
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Servings: 6 servings
Calories: 305kcal
Author: Taylor Stinson
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
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 for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. 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
Cut down on the calories by swapping out the ground beef for ground turkey or chicken.
Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.
Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.
For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.
Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.
Vegetarian Instructions:Leave out the ground beef and swap out the beef broth for vegetable broth.
Nutrition
Calories: 305kcal (15%)Carbohydrates: 27g (9%)Protein: 27g (54%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 65mg (22%)Sodium: 725mg (32%)Potassium: 497mg (14%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 154IU (3%)Vitamin C: 3mg (4%)Calcium: 126mg (13%)Iron: 3mg (17%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!
Tina says
This was amazing! My daughter was so mad when my husband ate the leftovers I had to make her more!Reply
Taylor Stinson says
😂The absolute best endorsem*nt for a recipe I’ve ever received! Thank you!
Reply
Leanne says
Did the slow cooker version and the noodles were mush. Next time I will add them in the last hour. Otherwise great flavour.
Reply
Taylor Stinson says
We do actually have instructions for slow cooker in the blog post (it’s in the FAQ section) that instruct to add the noodles within the last 30 min of cook time, I hope that’s helpful for next time!
Reply
Taylor Stinson says
My apologies, looks like these instructions were not in the recipe card as well. I’ve updated it to make sure to add that note. So sorry about that!
Reply
Jessica says
Made this for dinner tonight and it was delicious! Saving and will definitely make again soon!Reply
Taylor Stinson says
I’m so happy you enjoyed!
Reply
Diane says
Wow, this was delicious! I made the slow cooker version. I like this better than baked lasagna lolReply
Taylor Stinson says
I’m so happy you enjoyed!
Reply
Kristi Veale says
I made this last night and it is so easy and so good. The ricotta cheese really makes it! I will have this on a regular.Reply
Taylor Stinson says
So happy it’s part of the rotation now 🙂
Reply
Dawn says
It was so good. Thanks.Reply
Valeigh says
This was AMAZING! I added some better than bouillon roasted beef to add a bit more depth. Family said it’s a keeper!Reply
Taylor Stinson says
I’m so happy you enjoyed!
Reply
Jen says
I added more water to keep mine on the soup side of stew- I used my instant pot. I will definitely make this again and again. Everyone went back for seconds.Reply
Teri says
Love this recipe!! So easy and full of flavor!!
Reply
Taylor Stinson says
I’m so happy you enjoyed! Thanks for leaving your review, Teri 🙂
Reply
Miss says
Amazing recipe! I used ground sausgae instead of ground beef. My family loved it. It was an easy recipe that will be great to have in hand for busy nightsReply
Taylor Stinson says
I’m so happy you enjoyed!
Reply
Leave A Reply!
Comments & Reviews
One Pot Lasagna Soup
The One Pot Lasagna Soup is a delicious and comforting dish that can be made in just 30 minutes. It is freezer-friendly and can also be prepared in a slow cooker or Instant Pot. The recipe includes ingredients such as extra lean ground beef, onions, garlic, Italian seasoning, marinara sauce, beef broth, pasta, ricotta cheese, mozzarella cheese, and parsley for garnish. The soup is made by browning the ground beef, sautéing the onions and garlic, adding the remaining ingredients, and simmering until the pasta is cooked through. The soup is then served with mozzarella, ricotta, and fresh herbs on top. There are also variations of the soup that can be customized, such as using different types of pasta, substituting the ground beef with ground turkey or chicken, adding more veggies, or making it vegetarian by omitting the meat and using vegetable broth instead of beef broth.
Pasta for Lasagna Soup
The recipe suggests using mafalda pasta for the lasagna soup, but it also mentions that you can break up lasagna noodles into bite-sized pieces. Any kind of pasta can be used, but mafalda and lasagna noodles give the soup a more traditional lasagna-like appearance [[18]].
Cooking Pasta in the Soup
Yes, you can cook the pasta directly in the soup. One of the advantages of this recipe is that the pasta cooks along with the other ingredients, reducing the number of dishes to clean. Cooking the pasta in the soup also allows the noodles to absorb the flavors of the broth, enhancing their taste [[19]].
Slow Cooker and Instant Pot Instructions
The One Pot Lasagna Soup can be made in a slow cooker or Instant Pot as well. For the slow cooker version, you would brown the beef, onions, and garlic in a skillet, then add them to the slow cooker along with the remaining ingredients (except for the noodles and cheese). Cook on high for 4 hours or low for 8 hours, and add the pasta, and cheese in the last 30 minutes of cooking time. For the Instant Pot version, you would brown the beef, onions, and garlic using the sauté feature, then add the remaining ingredients (except for the cheese), and cook on high pressure for 3 minutes. After a quick release, top the bowls with cheese and serve [[20]].
Serving Suggestions
The One Pot Lasagna Soup is a complete meal on its own, but if you're looking for side dish ideas, you can serve it with garlic bread, bruschetta, Caesar salad, or steamed vegetables [[21]].
Storing and Reheating
The lasagna soup can be stored in the refrigerator for 4 to 5 days. Leftovers can be used for meal prep or enjoyed as a quick lunch. To reheat a single serving, you can microwave it for 1-2 minutes. The noodles may absorb some of the broth while stored, so you may want to add a splash of broth or water while reheating [[22]].
Freezing Lasagna Soup
If you have leftovers that you won't eat within the next few days, you can freeze the lasagna soup. It will last in the freezer for up to 3 months. To reheat from frozen, microwave the soup for 6-8 minutes, stirring partway through. If you want to do some prep ahead of time to freeze for later, you can brown the meat and freeze everything except the noodles and broth in a freezer-safe bag. When you're ready to cook, add the contents of the bag to a pot, along with the noodles and broth, and simmer until the noodles are cooked [[23]].
Note: The information provided above is based on the search results and the content of the article.
