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!
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
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings | -8 servings |
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1/4 - 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**
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Ingredients
Cheese Garnish
| Rate this recipe! |
- 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 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.
*I love lasagna noodles in this recipe - they are slurpilicious! You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
**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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You might also like:
One Pot White Chicken Lasagna Soup
Loaded Zuppa Toscana (Better Than Olive Garden!)
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Million Dollar Macaroni and Cheese
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Win says
Hi!! I’ve always been intimidated by all the steps to making a traditional lasagna, but this lasagna soup is soo simple! For a single person, I would like to make the soup ahead of time in the week and boil the lasagna pieces as needed separately. By how much would you adjust the 6 cups of chicken broth for lasagna soup if boiling pasta separately?
Jen says
Sorry for the delay Win as I’ve been in Italy for weeks and playing catch up, but I’m so happy you’re loving this soup! I have never made this soup without all the broth so it’s hard for me to guesstimate but I would say reduce it by 3 cups and add more to individual servings if needed.
Adrienne Bolton says
Terrific!
Jen says
Thank you!
Nicole says
I just made this without changing anything and oh God is it good! Finally, a work lunch I actually look forward to, thank you so much for this recipe!
Jen says
You’re so welcome Nicole, I’m so pleased it was an easy winner!
Rebeca says
Would gluten free para work as well?
Jen says
Hi Rebeca, I’m sorry but I have never tried this lasagna recipe with gluten free pasta. I imagine you can substitute the noodles with gluten free like in all pasta recipes but they will be a slightly different texture/taste.
Arls says
Thank you so much for this delicious recipe! My husband and I love it! It’s the 2nd time I make it. It’s even better the next day for lunch!
Jen says
You are so welcome Aris! I love hearing it’s a keeper!
Claudia says
This is an awesome recipe. I left a previous reply to someone who asked about freezing, but this comment is just to say thank you for posting such a delicious recipe. The only thing I did differently was use all hot Italian sausage instead of 1/2 beef / 1/2 sausage. The sausage was pretty lean, so didn’t make the soup too oily. But I added all of the seasonings, including max amount of pepper flakes even with hot sausage, because, well, we likes us some spicy food. 🙂 However, the addition of the cheeses mellowed out the heat, and that was just fine. I also used all 10 cups of chicken broth (homemade broth really kicks it up a notch IMO, if you have the time for that) and the 1/2 cup of cream. Super, super delicious. My hubby (also a Patrick) is a fan and asked that it be added to our rotation.
As I said in my other comment, I serve the pasta on the side because Pat and I have different preferences for the amount of pasta we like, and I dislike how pasta absorbs the liquid in soup when left overnight. I might halve the recipe some time and cook the pasta in just to try it. I’ll bet it’s amazing.
Thanks again, Jen!
Jen says
Thank you for taking the time to comment Claudia! I’m thrilled you and your husband both love this lasagna soup recipe so much! I can only imagine how delish it must be with homemade broth – can’t wait to try that! Thank you!
Kate says
Thanks for this- it is delicious!
Can you please post instant pot times for this?
Jen says
Thanks so much Kate! I haven’t made it it in my instapot, but maybe a reader can help..
Beth Elsbrock says
Hi! I can’t wait to try this – can it be made in a crock pot? Would you change anything to do that?
Thank you!
Jen says
Hi Beth, I don’t recommend making in a crockpot as the pasta needs to boil to cook or it can turn out gummy.
Patti says
Made this in the Instant Pot. After sautéing meat and onion, set Manual to cook 3 minutes. Then QR. could have used a bit less stock.
Yummy.
Jen says
Thank you so much for the instant pot instructions Patti!
Samantha says
AMAZING RECIPE!!! <3
Jen says
Thank you so much Samantha!