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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Dawn says
Have you tried. this with gluten free noodles?
Jen says
Sorry, I haven’t, good luck!
Laura says
I made this tonight with gluten free lasagne corte noodles & it was delicious.
Shannon says
I just used them tonight its cooking as we speak
Should that make a difference?
Ruthie says
I have made this before and it’s fabulous!!! However currently I’m trying to cut back on carbs but not a specific diet plan. Today I made this amazing soup and in place of the pasta, I used two zucchini!!! WOW!! So so good! Thanks for sharing all your great recipes!!
Jen says
What a great idea, thanks for sharing Ruthie! I am definitely going to try that!
Bev Dube says
Hi Jen! Just wanted you to know I made your Lasagna soup and the Million Dollar Mac & Cheese last night and my husband couldn’t believe how amazing these dishes are!! He thinks I’m incredible for making these crazy good dishes, but it only came together because of you and your recipes!! I love your site and can’t wait to make the next dish!! Have a great weekend!! From snowy Canmore, Alberta!!
Jen says
Hi Bev, what a night with both Lasagna Soup and Million Mac – YUM! You are amazing for making them both! I’m thrilled they were such hits and I’m excited for you to explore my site too, welcome!!!
Amanda L says
Really good. Seriously. This is comparable to a traditional lasagna… but SO MUCH EASIER and faster! I use a whole box of uncooked lasagna noodles to make it even thicker. I put leftovers into a smaller casserole dish and then it’s just like a traditional lasagna the next day and can be sliced into squares for serving. Thanks for a great recipe!
Jen says
Awesome Amanda! I’m thrilled you loved it and found it so much easier than traditional lasagna! I LOVE your idea of making it thicker with more lasagna noodles and slicing the leftovers the next day – brilliant!
Meg Cason says
This soup is absolutely AMAZING!!! I have never been successful at making good lasagna so I tried this recipe and it’s to die for!!! Thank you SO much for sharing!
Jen says
You are so welcome Meg! I’m thrilled you loved it so much and found a new way to make/eat lasagna!
Jessica says
Outstanding! It’s super chilly here today, so one of my kids asked for soup. The other asked for lasagne. So, I went searching. I found your recipe. I’m definitely not a novice cook, but this was so easy, and my kids LOVED it. I added some fresh spinch and frozen carrots just to get some veggies without making a side. Absolutely divine!!!
Jen says
Thank you so much for taking the time to comment Jessica! That is awesome you were able to appease both the soup request and the lasagna request with this lasagna soup! I also love your addition of fresh spinach and carrots!
Tammy says
Made this for dinner tonight. OMG!!! This is delicious!!! You must make. I had some crusty Italian bread with it. Amazing flavor! used beef and Italian sausage I also added the cream. Thank you so much for Another amazing recipe
Jen says
You are so welcome Tammy, I’m so pleased you loved it so much!
Nano says
I have many times with gf. Noodles and herd no complaints from my 4 picky eaters
Jen says
That is awesome! I’m so pleased its a winner with gf noodles too!
Linda says
OMG!!! Girl you knocked this recipe out of the park!! I’ve been wanting to make lasagna soup and decided to make the one you posted and so happy I did. It is FANTASTIC!! and much easier than I thought it would be to make. It came together so quickly and easily.
I opted not to use the crushed tomatoes and it was perfect for me. Also used a combination of ground beef and Italian sausage. I can not believe how good this is. Thank you so much for sharing your recipe!!!
Jen says
Ah, thank you so much Linda, I’m so pleased you found this Lasagna Soup easy and delicious!
Layne says
My sister keeps telling me how good this is and how it’s a family favorite. I finally gave it a try tonight have to agree with my sister! The noodles were definitely slurpelicious. Yum!
Jen says
LOL! Yay for slurpelicious! I’m so pleased it did not disappoint!
Donnie says
This was very good however I am not a fan of prego sauce so I used ragu (my personal preference) and I must say it was awesome! Thank you for sharing
Jen says
You are so welcome, thanks Donnie!
Kass says
Wow! I just made this soup tonight for the first time. It was AMAZING, and pretty easy…Thank you for sharing!! Can’t wait to try some of your other recipes. 🙂
Jen says
Thanks so much Kass! I hope you have fun exploring my site and find many new family favorites!
Chloe says
This recipe= <3 <3 <3. I am pregnant and have ONLY been craving soup. This meal was delicious. My husband HATES soup, he cries, "It's not a true meal…". But he absolutely loved this! I can't wait to make this for my growing family one day. So yummy… thank you! 🙂
Jen says
I’m so pleased both you and your husband loved this Lasagna Soup! Congrats on your pregnancy and growing family!
Hollis Ramsey says
i love this recipe but will not be using Prego, unless it’s what’s in my pantry already, which i doubt. i’ll also use the half-sausage/half-beef option and DEFINITELY the cream (there’s always cream in my fridge). i prefer fresh chopped/chiffonaded parsley/basil, but i can deal with dried oregano. i’m even considering dumping in a box of frozen spinach. should i defrost and squeeze the excess water out first, or just reduce the amount of liquid? what do you think?
great recipes, the ones i’ve looked over. dying to try them all! thanks for your hard work, Jen!
Jen says
I’m so happy you enjoyed it! As far as the spinach, you can just reduce the amount of liquid – I think addition will be delicious!
Lacie says
What I love about this recipe is how easy it is to be made vegetarian or vegan. I omit the meat and cheese, and instead I add vegan cream cheese from Trader Joe’s (it’s also really good without any type of cream). I’ve made this for years and it is always a great choice!
Jen says
That is awesome Lacie, I’m so pleased you can still enjoy it!
Dina says
Have you used no-boil lasagna noodles in this? If not what is your opinion on my using them?
Jen says
Hi Dina, I like to simmer the soup for longer than no-boil noodles would require and I find they are more fragile and tear more easily but you are welcome to try them, good luck!
Lynne says
I’m making this for a soup exchange. Do you know how many cups it makes? I’ve made it once before and it was a big hit with the family so I’m sure that everyone will love it.
Jen says
Hi Lynne, a soup exchange is such a fun idea! My apologies but I haven’t measured this soup – sorry!
Katie Campbell says
I doubled this recipe and my whole family loved it!! I used Bechtle Traditional German Egg Noodles Mini-Lasagne and they worked great! Defiantly going to make this again!
Jen says
Thanks so much Katie, I’m so happy its a new repeat!
Eden says
Thank you for this amazing recipe. I’ve made this a few times before and it’s absolutely delicious! I’m craving it again, but with less time at home now, I am wondering how this would go in the slow cooker? Has anyone tried this in a slow cooker/crock pot? Should I still brown the beef first?
Jen says
You are so welcome Eden! I would definitely brown the meat first and I would cook the lasagna noodles separately as they can become a funny texture if not cooked at a roaring boil.
Rachel Graham says
This was soooooo good. Thanks for the recipe. I loved it. I did have to use ground cayenne pepper instead of pepper flakes because I didnt have flakes.
Jen says
You’re welcome Rachel, I’m so pleased it was a winner!