Looking for a mouth-watering soup that can be made in your Dutch oven? Try making this one-pot lasagna soup recipe!
While traditional lasagnas take hours to prepare, this lasagna-inspired soup recipe is easy, with all the flavor of the original dish. Plus it’s a one pot recipe, which makes clean up a breeze.
There is nothing like curling up to a big bowl of flavors that deliver such comfort food goodness in each spoonful. Once you have had this soup, you may never ask for normal lasagna again!
Keep reading to learn how to make this easy lasagna soup with ground beef.
Ingredients for this easy one-pot lasagna soup recipe
Onions, garlic, and fresh Italian herbs give this mouth-watering soup a delicious aroma and taste. I also used a combination of lean ground beef and mild Italian sausage to give the soup protein and a beautiful depth of flavor.
All the ingredients you’ll need to make this homemade lasagna soup recipe are listed below:
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For the lasagna soup
- 1 pound lean ground beef
- 1 mild Italian sausage, casing removed
- 1 yellow onion, diced
- 2 large garlic cloves, minced
- 25 ounces of good quality marinara sauce (I used silver palate, low sodium)
- 8 cups low sodium chicken broth, divided
- 14 ounces crushed tomatoes with chili peppers (use regular tomatoes if you like less spice)
- 2 tablespoons tomato paste
- 1 ½ teaspoons granulated sugar
- 2 tablespoons fresh basil
- 2 teaspoons each of fresh oregano and fresh thyme
- Sea salt and cracked black pepper to taste
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into 1-2 inch pieces
- ¼ cup heavy cream
To garnish
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
- Fresh parsley
How to make this hearty winter soup
Start by heating a large Dutch oven over medium heat. I sprayed my pot with a cooking spray so that the meat wouldn’t stick to it.
Remove the casing for the Italian sausage and cook it with the ground beef and onions, breaking up the meat as you cook.
Stir occasionally until the meat is nicely browned, then stir in the garlic and cook for another 30 seconds until it is cooked.
If your beef has a lot of fat, you may want to drain it now. This will save calories and fat in your finished lasagna soup recipe.
Add the marinara sauce, 4 cups of the chicken broth, crushed tomatoes and tomato paste. This will make a delicious and flavorful base to the soup.
The crushed tomatoes that I used were mixed with some chili peppers. This gives my soup a bite of a spicy kick, which my husband loves. You can use plain tomatoes if you like a milder taste.
Now is also the time to stir in the sugar, fresh herbs, bay leaf, and lasagna noodles and bring the mixture to a boil. Reduce the heat and simmer gently for about 20-30 minutes (until the lasagna noodles are tender), then season with salt and pepper to taste.
This soup has bite-sized pieces of lasagna noodles floating in the rich tomato broth. It’s a great way to use the ones that get broken in a normal package! Just save them all until you enough, and you won’t need to break any of the whole ones!
Remove the bay leaf and stir in the remaining 4 cups of chicken broth and the heavy cream. This will help to thicken the soup slightly and give it a creamy finish.
Adding the cheese
Part of the appeal of this hearty lasagna soup is the flavor that comes from the cheeses that a normal lasagna recipe has between the noodles.
However, I wanted to keep the calories as low as possible, so I am using the cheeses as a garnish for the finished soup.
I used three types of cheese: fresh Parmesan and mozzarella, as well as part-skim ricotta. The three combine to give the soup a deliciously cheesy texture and taste that can’t be beaten.
Serve the soup in individual bowls and garnish it with fresh gratings of silky mozzarella and sharp-tasting Parmesan cheese. Spoon over a dollop of ricotta cheese and garnish with fresh chopped parsley.
Tasting this easy lasagna soup recipe
Every spoonful of this amazing cheesy lasagna soup is just brimming with the tastes of Italy. The aromatic marinara base is flavored with fresh herbs and the delicious taste of both onions and garlic.
As you dig into the soup, the small-sized pieces of lasagna noodles combine with the cheesy goodness of the three cheeses to give you the traditional taste that you expect from lasagna: rich, decadent, and hearty.
Serve this sausage and beef lasagna soup with some crusty bread to soak up every last drop of the delicious broth.
Are you in the mood for the feel of a rich and decadent lasagna, but don’t have the time or patience to assemble one?
Try this one-pot lasagna soup with ricotta cheese. It is ready in under an hour, and my family says that it tastes fabulous!
Nutritional information for this lasagna soup with ground beef
The recipe for this soup serves 8 very generously. Each serving has 426 calories and is high in fiber and protein.
More one-pot recipes
When all of your ingredients can be prepared, cooked, and served in the same pot or pan, you have the makings of an easy one-pot meal! Cooking this way goes a long way towards making clean up easy.
For more one-pot recipes, try the delicious ideas below:
- One Pot Steak Fajita Chili
- One Pot Penne Pasta
- One Pot Chicken and Barley Stew
- Recipe for Chicken and Dumplings with Bisquick
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Admin note: This post for one-pot lasagna soup first appeared on the blog in September 2018. I have updated the post to add all new photos, a printable recipe card, and a video for you to enjoy.
One Pot Lasagna Soup Recipe - Easy Hearty Ground Beef Italian Soup
This one pot lasagna soup recipe is a meal in a bowl brimming over with bite sized lasagna noodles, and rich marinara sauce smothered with cheesy goodness.
Ingredients
- 1 pound lean ground beef
- 1 mild Italian sausage, casing removed
- 1 yellow onion, diced
- 2 large garlic cloves, minced
- 25 ounces of good quality marinara sauce (I used silver palate, low sodium)
- 8 cups low sodium chicken broth, divided
- 14 ounces diced tomatoes with chili peppers (use plain, diced tomatoes if you like less spice)
- 2 tablespoons tomato paste
- 1 ½ teaspoons granulated sugar
- 2 tablespoons fresh basil
- 2 teaspoons each of fresh oregano and fresh thyme
- Sea salt and cracked black pepper to taste
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into 1-2 inch pieces
- ¼ cup heavy cream
To Garnish
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
- Fresh parsley
Instructions
- Heat a large Dutch oven over medium high heat and spray with cooking spray.
- Add the ground beef, Italian sausage and onion. Cook, stirring occasionally until the meat has browned.
- Stir in the garlic and sauté for 30 seconds more.
- Drain off any excess fat.
- Add the marinara sauce, 4 cups chicken broth, the diced tomatoes, tomato paste, sugar, fresh herbs, bay leaf and lasagna noodles.
- Bring the mixture to a boil then reduce the heat. Simmer until the lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- Season to taste with salt and pepper.
- Discard bay leaf and stir in the heavy cream and remaining 4 cups of chicken broth.
- Serve the soup in individual bowls and garnish with the mozzarella and Parmesan cheese.
- Add a dollop of ricotta cheese and garnish with fresh chopped parsley.
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Nutrition Information:
Yield:
8Serving Size:
1 bowlAmount Per Serving: Calories: 471Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 79mgSodium: 878mgCarbohydrates: 40gFiber: 5gSugar: 10gProtein: 34g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Karly
Sunday 7th of October 2018
This soup looks amazing and I love the one pot meals for sure!!
Carol
Sunday 7th of October 2018
Thanks Karly. My husband really loved this one! Carol