This Lasagna Soup recipe is sponsored by Prego. All opinions are my own.
This EASY Lasagna Soup tastes just like lasagna without all the layering or dishes! – you might never go back to traditional lasagna again – I won’t!
This One Pot Lasagna Soup recipe can’t get any easier or more delicious! It boasts layers of cheesy noodles smothered in rich marinara infused with garlic, onion and Italian spices all smothered Parmesan, mozzarella and ricotta – drool – and all you have to do is brown your beef, dump in the ingredients and simmer away!
If you love lasagna, don’t miss these fabulous recipes: white chicken lasagna soup, best classic lasagna, white chicken lasagna, zucchini lasagna and Mexican lasagna
Lasagna Soup Recipe Video
I looooove Italian food or even anything resembling Italian food from my Italian Vegetable Soup, Tomato Basil Soup, Million Dollar Baked Penne, Million Dollar Macaroni and Cheese Casserole, Zuppa Toscana Soup, Minestrone Soup and everything in between! And while lasagna is technically Italian, it has to be one of America’s favorite foods – and one of my favorite foods! For being a favorite, however, I hardly ever make traditional lasagna – so sad. I just can’t get into the time-consuming, tedious, layering.
But now, I am thrilled to introduce my “can’t-get-any-easier,” One Pot Lasagna Soup! I made this soup twice in a week because I am SO in love with it-and so is my very honest critic, Patrick, who lived in Italy for two years. Sometimes he is a little too honest, but he tells me it’s a good thing, because then I know when he really, really loves something. So as he sat spooning this Lasagna Soup into his mouth, repeating “So good, you nailed it. Insane, taste just like lasagna…,” I knew it was going in my back pocket of easy, “Patrick approved”, delicious recipes.
And it belongs in your back pocket too for all those busy nights when everyone is starting to get hangry (AKA hungry and tired) or simply any time you want to devour something extraordinary.
How to Make Lasagna Soup
To make this One Pot Lasagna Soup, simply brown your beef (or half Italian sausage if you like), onions and garlic…
Then add all your remaining ingredients – Prego Traditional Italian Sauce, crushed tomatoes, chicken broth, spices…
And lasagna noodles!
Now the list of ingredients might seem long, but you are just dumping and running as the sauce simmers, cooking the noodles, and infusing the whole soup with Prego Italian goodness that smells nothing less than heavenly! Prego not only elevates this One Pot Lasagna Soup and can be the answer to your weeknight dinner dilemma without sacrificing any flavor! Prego boasts rich flavor from real ingredients – no more bland, boring dinners!
Finally, top your soup with ricotta, mozzarella and Parmesan – as little or as MUCH as you like and start slurping and shoveling, then repeat.
Often.
If you love this One Pot Lasagna Soup, as I’m sure you will, be sure to check out my One Pot White Chicken Lasagna Soup with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce as well as my Chicken Parmesan, Sun-Dried Tomato Pasta, and Shrimp Fettuccine! All warm, comforting, delectable dinners to satisfy those cheesy Italian cravings!
Looking for more One Pot Soup Recipes?
- Thai Chicken Noodle Soup
- Lasagna Soup
- Chicken Fajita and Rice Soup
- Loaded Zuppa Toscana
- Cheesy Taco Soup
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Mexican Chicken Corn Chowder
- Italian Vegetable Soup
- Tomato Basil Soup
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One Pot Lasagna Soup (Video!)
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Ingredients
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- ¼ – 1/2 teaspoon red pepper flakes
- 1 24 oz. jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth, divided
- 1 14 oz. can can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
- 1/2 cup heavy cream,optional**
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
- Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
- Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Video
Notes
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.
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Elle says
So.. The bay leaf… It’s just in the list for fun? It didn’t seem to be in the directions… Other than discarding it lol
What’d I miss?
Jen says
I guess I consider it a type of spice, I will clarify – or not, just for fun 😉
Tammy says
My family absolutely loves this soup. It is so easy to make and is just perfect. With it colder now I find myself wanting this soup just about everyday. I do make it once a week because it is just that good.
Jen says
That is amazing you make this soup so often Tammy! I love that it is a favorite, thank you!
Mary says
Hello! I make this recipe often as it is one of our favorites! The next time I make it, it has to be vegetarian. Would it still taste good if I cut out the meat and swap the chicken broth for veggie?
Jen says
Hi Mary, yes, it would still taste good – it’s just personal preference. You may want to add some additional veggies in place of the beef.
Anne Claire says
I’ve made this soup quite a few times now. My daughter and I love it. Thank for this wonderful meal.
Jen says
You’re so welcome, I’m so pleased it’s on repeat!
Tiffany B says
This was fantastic!!! Absolutely LOVE this soup. I does taste exactly like your eating traditional Lasagna – but so much easier to put together. As in all your recipes, perfectly seasoned – just plain yum!!
Jen says
Thanks so much Tiffany, I’m so pleased it filled those lasagna cravings!
Irene says
I volunteer in the kitchen of a sleep away summer camp. A few years ago I introduced this soup in our menu. It was a huge success. The next summer not only kids but also some adults couldn’t wait for me to make this soup again. Parents call me to ask for the recipe. Thank you so much. And now I have to go and make the Lasagna Soup with my grandkids.
Jen says
That is amazing, what an incredible tradition! Thanks for sharing my recipe, and more importantly, for sharing your time and talents!
Hannah says
I made this recipe for the family yesterday and it was delicious; yesterday and the leftovers today. I did do a few modifications. I used homemade deer sausage in place of Italian sausage, my favorite pasta sauce, added some brown mushrooms, used 4 cups chicken stock along with ~1 cup of water from rinsing the pasta jar out and didn’t use the heavy cream since the soup was already at the consistency I liked. We all liked the lasagna noodles, mine weren’t as precise in size, but we liked it. Being able to cut through noodles or slurp them up was yummy. Thanks for the recipe, it’s a save for me.
Jen says
Thanks Hannah, I’m so pleased you loved “slurping” this soup! Thanks for sharing your modifications as well!
BR says
This made more than my family could eat, would this freeze well?
Jen says
Unfortunately this soup doesn’t freeze well. Sorry!