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lasagna soup in a dutch oven
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5 from 7 votes

One Pot Lasagna Soup

This one pot lasagna soup has all of the tasty ingredients you'd find in lasagna. A delicious and flavorful soup that's perfect to warm up to on cold busy weeknights.
 
Course Main Course
Cuisine American, Italian American
Keyword easy lasagna soup, lasagna soup, lasagne soup, one pot lasagna soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 406kcal
Author April

Equipment

  • Dutch Oven or Large Pot

Ingredients

For the soup

  • 2 tbsp unsalted butter or extra virgin olive oil
  • 1 lb ground beef 80% lean ground beef
  • 1 cup red onions diced
  • 1 cup yellow onions diced
  • 8 tsp minced garlic 7-8 garlic cloves
  • 1 28-ounce San Marzano tomatoes
  • 3 tbsp tomato paste
  • ½ cup fire roasted tomatoes drained
  • 3 large basil leaves fresh
  • 6 cups chicken broth I used Better than Bouillon Chicken Base
  • 1 tsp Better than Bouillon Beef Base
  • 9 dried lasagna noodles broken into bite-size pieces 

Soup seasonings

  • 1 ½ tsp Italian seasoning
  • 2 ½ tsp each of onion and garlic powder
  • ½ tsp crushed red peppers
  • 2 tsp dried oregano
  • 1 tbsp sugar optional
  • salt and pepper for taste

Ricotta Cheese

  • ½ cup ricotta cheese
  • 2 tbsp heavy whipping cream
  • 2 tbsp parsley fresh
  • ½ cup mozzarella whole
  • salt and pepper for taste optional
  • cup parmesan cheese

Instructions

  • In 6 quart Dutch oven or large pot, cook ground beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until brown. Add the garlic. Cook for a couple minutes or until fragrant.
  • Stir in all the soup and seasoning ingredients but the noodles. Heat to boiling. Add the noodles to the pot. Make sure the noodles are submerged into the soup. Reduce heat to low. Cover and simmer about 10-15 minutes or until noodles are tender. Season to taste if necessary. Serve soup with ricotta cheese mixture

To make the Parsley Ricotta Cheese

  • To a small bowl. Add all the ricotta cheese ingredients and mix well. 
  • Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

Notes

  • Feel free to add a combo of beef and sausage or use your favorite canned marinara or tomato sauce.   
  • If you don't have time to make a sauce, I suggest using Rao's tomato sauce or Marinara (not sponsored). It's the only one I use. It's has the perfect blend of seasonings so there's no need to add additional seasonings. I usually just add a teaspoon of sugar and that's it.
Recipe was originally posted December 2018. Recipe, post and photos updated on September 28,2020.

Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 22g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 1177mg | Potassium: 593mg | Fiber: 2g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 24mg | Calcium: 218mg | Iron: 3mg