If you’re a lasagna lover but short on time, this One-Pot Lasagna Soup is your answer. It’s everything you love about traditional lasagna – rich tomato sauce, tender pasta, hearty ground beef, and cheesy goodness – all in a comforting bowl of soup. Perfect for busy weeknights or when you’re craving Italian flavors with minimal effort!
Why You’ll Love This Recipe:
- Quick & Easy: All the classic lasagna flavors in a fraction of the time, and it’s all made in one pot!
- Hearty & Satisfying: Loaded with ground beef, pasta, and a trio of cheeses, this soup is super filling.
- Family-Friendly: Even picky eaters will enjoy this warm, cheesy bowl of comfort.
- Make-Ahead Friendly: It’s perfect for meal prep and freezes well for a quick, no-stress meal later in the week.
Here are the Main Ingredients you will need to make this Soup!
Step-by-Step Instructions:
Add ground beef and yellow onion to a large pot over medium-high heat.
Cook, breaking up the meat, for 6-8 minutes or until browned. Add garlic and cook for an additional minute.
Drain excess grease, then stir in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, mushrooms, basil, oregano, rosemary, thyme, salt, and pepper. Bring to a boil then let simmer for 3-5 minutes.
Add uncooked bowtie pasta to the pot.
Stir well to ensure the pasta is submerged in the liquid. Cover, reduce heat to medium-low, and let simmer for 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
In a small bowl, combine mozzarella, Parmesan, and ricotta.
Mix until well combined and set aside.
Serve the soup and add a dollop of the cheese mixture on top (25 g per serving). Garnish with fresh parsley if desired.
Recipe Notes/Modifications:
- You can use any pasta shape of choice- I like bowtie or penne! You can also sub gluten-free pasta if needed.
- Store soup in an airtight container in the fridge for up to 5 days.
- Store the cheese mixture in a separate airtight container in the refrigerator for up to 3 days. Add the cheese topping when reheating for the best texture.
Other Cozy Recipes you may Enjoy
One-Pot Lemon Chicken Orzo Soup
This One-Pot Lasagna Soup delivers all the cozy, comforting flavors of lasagna without the effort of layering and baking. It’s a great dish to whip up for family dinners, meal prep, or when you’re craving a hearty, flavorful soup. The melty cheese topping brings it all together for a comforting, delicious bowl of lasagna-inspired goodness.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Lasagna Soup
10
Servings10
minutes20
minutes357
kcal350g soup with 25g Cheese Mixture
30
minutesTo track this recipe on My Fitness Pal, search TBB Lasagna Soup
Each serving is 350g of soup with 25g of Cheese Mixture on top.
Recipe adapted from Elyseaellis on Instagram!
Keep the screen of your device on
Ingredients
- Soup
900 g extra lean ground beef (approx. 2 lbs)
150 g yellow onion, diced (approx. 1 cup)
3 cloves garlic
900 g low-sodium chicken broth (approx. 4 cups)
796 g can diced tomatoes (approx. 28 oz can)
796 g can crushed tomatoes (approx. 28 oz can)
30 g tomato paste (approx. 2 tablespoons)
2 cans (284 ml each) mushroom pieces (approx. 380 g total, drained weight)
220 g uncooked bowtie pasta noodles (approx. 8 oz or 3 cups)
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and pepper, to taste
- Cheese Topping
112 g part-skim shredded mozzarella cheese (approx. 1 cup)
25 g shredded Parmesan cheese (approx. 1/4 cup)
125 g part-skim ricotta cheese (approx. 1/2 cup)
1 tbsp fresh parsley, chopped
Directions
- Add ground beef and yellow onion to a large pot over medium-high heat.
- Cook, breaking up the meat, for 6-8 minutes or until browned. Add garlic and cook for an additional minute.
- Drain excess grease, then stir in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, mushrooms, basil, oregano, rosemary, thyme, salt, and pepper. Bring to a boil then let simmer for 3-5 minutes.
- Add uncooked bowtie pasta to the pot.
- Stir well to ensure the pasta is submerged in the liquid. Cover, reduce heat to medium-low, and let simmer for 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- In a small bowl, combine mozzarella, Parmesan, and ricotta.
- Mix until well combined and set aside.
- Serve the soup and add a dollop of the cheese mixture on top (25 g per serving). Garnish with fresh parsley if desired.
Recipe Notes & Modifications
- You can use any pasta shape of choice- I like bowtie or penne!
- Store soup in an airtight container in the fridge for up to 5 days.
- Store the cheese mixture in a separate airtight container in the refrigerator for up to 3 days. Add the cheese topping when reheating for the best texture.
Nutrition Facts
- Serving Size: 375g
- Total number of serves: 10
- Calories: 357kcal
- Fat: 10.5g
- Carbohydrates: 31.7g
- Fiber: 3.8g
- Protein: 30.6g
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Hands down the best crockpot meal ever. Tastes delicious even after being frozen!
So much yummy flavour!
Love meals that can be frozen and re-heated, glad you enjoyed this one!