Lasagna Soup Recipe lovers, get ready this version packs all the comfort of traditional lasagna into a single, flavor-packed pot. No layering. No baking trays. Just one simple pot and a handful of pantry staples.
Whether you’re craving a hearty meal after work or need a family-friendly dinner that checks all the boxes, this One-Pot Lasagna Soup with Ricotta Cheese delivers. It’s creamy, cheesy, and rich with all the familiar Italian flavors without the mess or time commitment of classic lasagna.
In the next sections, you’ll find easy-to-follow instructions for stovetop, slow cooker, and Instant Pot methods so you can pick what suits your day best. Let’s turn that lasagna craving into a quick win.
Table of Contents
Why This Easy Lasagna Soup Will Be Your New Favorite
This easy lasagna soup recipe takes everything you love about classic lasagna and transforms it into a simple, one-pot wonder. You still get the hearty meat sauce, the rich tomato base, and the creamy ricotta cheese, but without all the layering or baking.
Here’s why it’s a game-changer:
- Ready in under 45 minutes
- Cooked in one pot for faster cleanup
- Includes stovetop, slow cooker, and Instant Pot instructions
- Great for meal prep and freezer-friendly
- Family-friendly and loaded with flavor
Whether you’re short on time or just want comfort food without the fuss, this easy lasagna soup recipe has your back.
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“A warm bowl of soup can help you get more nutrients into your day. A good option is a broth-based soup with vegetables, whole grains, and a healthy protein.” Harvard Health
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Ingredients Needed
For the Base:
- 1 pound lean ground beef or use half ground beef and half Italian sausage for deeper flavor
- 1 yellow onion, finely diced
- 4 to 5 garlic cloves, minced
- 1/4 to 1/2 teaspoon red pepper flakes, adjust to taste
For the Sauce:
- 1 jar (24 oz) Prego Traditional Italian Sauce
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 and 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole bay leaf
For the Liquid and Pasta:
- 8 to 10 cups low sodium chicken broth, use more for desired consistency
- 10 lasagna noodles, broken into bite-sized pieces
Optional Cream Finish:
- 1/2 cup heavy cream for added richness
Cheese Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
This lasagna soup recipe blends everyday ingredients into a rich, comforting bowl that tastes like it simmered all day.
How to Make One-Pot Lasagna Soup with Ricotta Cheese
- Start by browning the meat
Place a large Dutch oven or soup pot on medium-high heat. Add the ground beef and diced onion. Cook while stirring until the beef is fully browned and the onion is soft. - Add garlic and spice
Toss in the minced garlic and red pepper flakes. Stir for about 30 seconds until fragrant. Drain off any excess fat to keep the soup balanced and not greasy. - Build the sauce
Pour in the Prego Traditional Italian Sauce, crushed tomatoes, and tomato paste. Add the balsamic vinegar, sugar, basil, parsley, oregano, salt, pepper, and bay leaf. Stir well to combine all the flavors. - Add the broth and pasta
Pour in 6 cups of the chicken broth followed by the broken lasagna noodles. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent the noodles from sticking. Cook for 20 to 30 minutes or until the noodles are tender. - Finish with cream and adjust
Remove the bay leaf. If using, stir in the heavy cream to make the soup silky and rich. Add more chicken broth as needed to adjust the consistency to your liking. - Serve and garnish
Ladle the soup into bowls. Top each serving with a generous spoonful of ricotta cheese, a sprinkle of shredded mozzarella, and freshly grated Parmesan.
This one-pot lasagna soup recipe comes together fast but tastes like you spent hours on it.
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients
Method
- Start by browning the meat: In a Dutch oven over medium-high heat, cook ground beef and onion until browned and soft.
- Add garlic and spice: Stir in garlic and red pepper flakes. Cook for 30 seconds. Drain excess fat.
- Build the sauce: Add Italian sauce, crushed tomatoes, tomato paste, vinegar, sugar, herbs, salt, pepper, and bay leaf. Stir well.
- Add the broth and pasta: Pour in 6 cups of broth and the broken noodles. Simmer for 20–30 minutes, stirring occasionally.
- Finish with cream and adjust: Remove bay leaf. Stir in heavy cream if using. Add more broth to thin if needed.
- Serve and garnish: Ladle soup into bowls and top with ricotta, mozzarella, and Parmesan.
Notes
Nutrition Facts (Per Serving)
Calories: 430 | Total Fat: 21g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 950mg | Carbohydrates: 32g | Fiber: 3g | Sugars: 6g | Protein: 27g Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.What You’ll Need
★ Large Dutch oven or deep soup pot
★ Slow cooker (for Crock-Pot version)
★ Instant Pot (for pressure cooker version)
★ Measuring cups and spoons
Slow Cooker (Crock-Pot) Lasagna Soup Instructions
- Cook the meat first
In a skillet over medium-high heat, brown the ground beef with the diced onion until fully cooked. Add the minced garlic and red pepper flakes during the last 30 seconds. Drain the grease and transfer everything to the slow cooker. - Build the soup base
Add the Prego Traditional Italian Sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried herbs, salt, pepper, and bay leaf to the slow cooker. Pour in 6 cups of chicken broth and stir everything together. - Set your cooking time
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. - Add pasta at the end
About 30 to 45 minutes before serving, stir in the broken lasagna noodles. Let them cook until just tender. Stir occasionally to prevent sticking. - Finish and serve
Remove the bay leaf. Stir in heavy cream if using and add more broth if needed. Spoon the lasagna soup into bowls and top with ricotta, mozzarella, and Parmesan cheese.
Instant Pot Lasagna Soup Instructions
- Sauté the meat and aromatics
Set your Instant Pot to the sauté setting. Add the ground beef and diced onion. Cook until the beef is browned and the onion softens. Stir in the minced garlic and red pepper flakes and cook for 30 seconds. Turn off the sauté function and drain any excess grease. - Add the liquids and seasonings
Pour in 6 cups of chicken broth, Prego Traditional Italian Sauce, crushed tomatoes, and tomato paste. Add the balsamic vinegar, sugar, dried herbs, salt, pepper, and bay leaf. Stir to combine. - Add the pasta
Break the lasagna noodles into smaller pieces and add them to the pot. Push them down gently to submerge under the liquid. - Pressure cook
Lock the lid in place and set the Instant Pot to manual or pressure cook mode on high pressure for 4 minutes. - Quick release and finish
Once the cooking time is up, use a quick release to safely vent the pressure. Open the lid carefully and remove the bay leaf. Stir in heavy cream if using and add extra broth to adjust the thickness. - Serve with cheese
Ladle the hot lasagna soup into bowls. Top each with a scoop of ricotta cheese, shredded mozzarella, and grated Parmesan.
Pro Tips for the Best Lasagna Soup Recipe
Brown the tomato paste first
If you’re using the stovetop or Instant Pot method, let the tomato paste cook for one minute before adding the liquids. This deepens the flavor and adds a subtle richness to your lasagna soup recipe.
Simmer with a Parmesan rind
Drop a leftover Parmesan rind into the pot while the soup simmers. It melts slightly and gives the broth a savory depth. Just remember to remove it before serving.
Use a meat blend
Combine ground beef with Italian sausage for a richer, more complex flavor. The sausage adds seasoning that enhances the entire dish.
Break noodles before adding
Break the lasagna noodles into evenly sized pieces to help them cook faster and fit better on a spoon.
Adjust thickness at the end
Always wait until the noodles are fully cooked before deciding if you need more broth. They absorb a lot of liquid while simmering.
Troubleshooting Common Issues
My lasagna soup tastes too acidic
Add a small pinch of granulated sugar to balance out the sharpness. This helps smooth the tomato flavor without making the soup sweet.
The soup turned out too thick
Pour in more chicken broth, one cup at a time, until the texture feels right. Stir well and heat for a few more minutes to blend.
My soup is too thin
Let it simmer uncovered for a few extra minutes. You can also stir in a spoonful of tomato paste to thicken the base.
How can I avoid mushy noodles
Only cook the noodles until they are just tender. For meal prep or freezing, boil the noodles separately and add them fresh when reheating.
My cheese clumps instead of melting
Use freshly grated cheeses and add them to hot soup just before serving. Stir gently to melt them evenly.
These quick fixes keep your lasagna soup recipe tasting fresh and full of flavor.
What to Serve With Lasagna Soup
Pairing this lasagna soup recipe with the right sides turns it into a complete meal that feels cozy and satisfying. Here are some delicious ideas to round out your dinner table:
Garlic Bread
Crispy, buttery garlic bread is a classic. It’s perfect for dipping into the rich tomato broth and scooping up melted cheese.
Cheesy Breadsticks
Stretchy mozzarella-topped breadsticks add a fun, kid-friendly twist and pair beautifully with the savory soup.
Simple Caesar Salad
A crisp Caesar salad with romaine, Parmesan, and creamy dressing adds freshness and crunch to balance the soup’s richness.
Mixed Green Salad
Toss mixed greens with olive oil, vinegar, and a pinch of salt for a light side that helps cut through the creamy texture of the lasagna soup.
These easy side dishes make your lasagna soup recipe feel like a hearty Italian feast.
Storing, Freezing, and Reheating Instructions
Storing Leftovers
Place leftover lasagna soup in an airtight container and refrigerate for up to five days. Store the cheese toppings separately to keep them fresh.
How to Freeze
For the best results, freeze the lasagna soup recipe without the noodles. Cook the noodles fresh when you’re ready to reheat. Pour the cooled soup into freezer-safe containers and store for up to three months.
Reheating
Thaw frozen soup overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally. Add freshly cooked lasagna noodles just before serving. You can also reheat individual portions in the microwave.
This method keeps the texture just right and makes your lasagna soup recipe taste like it was made fresh.
Frequently Asked Questions (FAQ)
What kind of pasta is best for lasagna soup?
Broken lasagna noodles are the top choice because they mimic the layers of traditional lasagna. If you don’t have them, try mafalda, rotini, or small shells.
Can I cook the noodles directly in the soup?
Yes, and this is what makes it a true one-pot lasagna soup recipe. Cooking the noodles in the broth adds flavor, but if you’re prepping ahead or planning to freeze, it’s better to boil them separately.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can replace ricotta. It offers a similar creamy texture with a bit more protein, though the taste is slightly tangier.
Is this lasagna soup spicy?
It has a slight kick from the red pepper flakes. Feel free to reduce or skip them if you prefer a milder flavor.
Can I make this vegetarian?
Yes, swap the meat for chopped vegetables like mushrooms or zucchini and use vegetable broth.
Medical Disclaimer
The information shared in this lasagna soup recipe is intended for general purposes only. It does not serve as medical advice, diagnosis, or treatment.
Always consult with your doctor or a licensed healthcare provider if you have any dietary concerns, food allergies, or health conditions. Never ignore or delay medical advice because of something you read in a recipe or online.
This recipe is designed for enjoyment and should not replace guidance from qualified medical professionals.
Final Thoughts
This one-pot lasagna soup recipe checks all the boxes for a cozy, satisfying, and easy weeknight dinner. It delivers rich Italian flavor, creamy ricotta cheese, and hearty pasta in less than 45 minutes using just one pot.
Whether you’re cooking on the stovetop, in a slow cooker, or using an Instant Pot, this lasagna soup fits any routine. It’s freezer-friendly, family-approved, and perfect for both casual nights and meal prep.
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What did you serve with your lasagna soup? Did you make any changes? Let us know in the comments.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
