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–+ servings
One Pot Lasagna Soup A bowl of delicious lasagna soup featuring layers of tender lasagna noodles, savory ground beef, and a rich tomato-based broth. The soup is topped with freshly grated Parmesan cheese and garnished with a sprinkle of parsley for added color and flavor.

One Pot Lasagna Soup

This One Pot Lasagna Soup is a cozy, cheesy dish packed with rich marinara and tender noodles, offering all the flavors of traditional lasagna with minimal effort.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground beef or ½ pound Italian sausage, if preferred
  • 1 yellow onion diced (adds sweetness and flavor)
  • 4-5 garlic cloves minced (freshly minced garlic adds a robust aroma)
  • ¼ – ½ teaspoon red pepper flakes adjust for desired spice level
  • 1 24 oz. jar Prego Traditional Italian Sauce or any preferred marinara sauce
  • 8-10 cups low sodium chicken broth divided, use more for desired consistency
  • 1 14 oz. can crushed tomatoes adds rich tomato flavor
  • 2 tablespoons tomato paste intensifies the tomato flavor
  • 2 teaspoons balsamic vinegar for a touch of sweetness and acidity
  • 1 ½ teaspoons granulated sugar balances acidity
  • 1 tablespoon dried basil classic Italian herb
  • 1 teaspoon dried parsley adds a fresh, herby note
  • 1 teaspoon dried oregano adds depth of flavor
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper for seasoning
  • 1 whole bay leaf adds subtle flavor to the broth
  • 10 uncooked lasagna noodles broken into 1-2 inch pieces (or 2 ½ cups small shells as an alternative)
  • ½ cup heavy cream optional, for added richness
  • Cheese Garnish:
  • Shredded mozzarella cheese adds melty goodness
  • Freshly grated Parmesan cheese for finishing
  • Ricotta cheese creamy topping for each serving

Method
 

  1. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion softens. Drain any excess fat. prep
  2. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds to release their flavors. prep
  3. Stir in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, salt, pepper, and the bay leaf. Bring the mixture to a boil. mix
  4. Add the broken lasagna noodles, stirring to combine. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender, about 20-30 minutes. mix
  5. Remove the bay leaf from the pot. Stir in the heavy cream (if using) and additional chicken broth, 2-4 cups, to achieve your desired soup consistency. finish
  6. Garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta. serve

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 850mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

This hearty soup tastes just like your favorite lasagna, minus all the layers! It’s quick to make, comforting, and perfect for chilly nights.

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