It doesn't get any easier than this one pot lasagna soup! You get all the flavors of a lasagna without having to do any of the layering! It's also rich, comforting, and hearty, making for such a simple but filling meal. Your whole family will love this recipe.
Nothing hits the spot for me like a comforting pasta or soup, so this lasagna soup brings together the two things I love and makes for the coziest dinner. It's perfect for when you want a lasagna but don't want to put in the effort!
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Why You'll Love This One Pot Soup Recipe
- Everything comes together in one pot, so cleaning up is a breeze.
- It's the ultimate comfort food. Loaded with pork, pasta, and tomatoes, this soup will hit the spot.
- It keeps well in the fridge, so a large batch is perfect for meal planning for the week.
Ingredients You'll Need
- oil — use any neutral cooking oil you'd like. I use olive oil, but avocado oil is another favorite.
- ground pork — I use ground pork for my lasagna soup, but you can also use ground sausage, ground beef, ground turkey, or ground chicken. You can even use a mixture.
- onion and garlic — you can use any onion you have on hand. I use a regular yellow onion. I also use a whole head of garlic because the more garlic, the better.
- salt & pepper
- tomatoes — I use a can of crushed tomatoes, a jar of marinara, as well as tomato paste. It may seem like a lot, but it really builds the depth of flavor when using a mixture of tomatoes. I like Rao's, but you can use any marinara sauce!
- broth — for more flavor, I use chicken broth. Broth adds more depth of flavor than water. You can also use vegetable broth, beef broth, or any broth you have on hand. I recommend using low sodium broth to better control how much salt is added to the lasagna soup.
- basil — this lasagna soup uses dried and fresh basil. The dried basil is added at the beginning so the flavor can infuse as it simmers. Fresh basil adds a sweeter note and is added at the end.
- lasagna noodles — I use dried lasagna noodles, not fresh. This recipe is perfect for those odds-and-ends noodles as well! Since you have to break up the noodles, I usually save my broken lasagna noodles for this recipe.
- cheese — I use both mozzarella and parmesan cheese to make a deliciously cheesy soup.
- parsley — I like to finish off the soup with some fresh parsley along with fresh basil.
How To Make Lasagna Soup
- Heat oil over medium heat and add the ground pork. Cook for 4 minutes and then add the onions, garlic, salt, and pepper. Cook for another 4 minutes.
- Add the can of crushed tomatoes, marinara sauce, and tomato paste to the pork.
- Add the chicken broth to the pot.
- Add the dried basil. Lower to medium-low and simmer with the lid on for 30 to 40 minutes, stirring every 5 to 10 minutes.
- Add the broken lasagna noodles and half a cup of extra broth. Gently pat the lasagna noodles so they're submerged in the liquid and simmer with the lid on for another 8 minutes.
- Once the noodles are cooked through, add the mozzarella, parmesan, basil, and parsley.
- Stir until the cheese has melted and everything is well combined. Serve with more cheese and basil, if desired.
Recipes Variations
- Don't have lasagna noodles? Use any pasta noodles of your choice.
- You can use any ground meat such as beef, chicken, or turkey.
- I love parmesan and mozzarella, but feel free to use any combination of cheese you'd like!
- Add a little bit of cayenne pepper or red pepper flakes for a bit of heat.
- Stir in some baby spinach before adding the cheeses and herbs for some added greens
Tips and Notes
- Serve the lasagna soup with some bread such as my no-knead bread, focaccia, soft breadsticks, or air fryer garlic bread on the side for a complete meal.
- I recommend cooking the lasagna noodles inside the soup and not separately, so the noodles are able to soak up all the flavors.
- If you have leftovers, allow them to cool before refrigerating them in an airtight container for up to 4 days. Reheat leftovers in the microwave or the stovetop.
Can I make this in the slow cooker?
You can adapt this lasagna soup recipe for a slow cooker. Just brown the meat and sauté the aromatics on the stovetop and transfer it to the slow cooker along with the rest of the ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cheeses and herbs at the end.
Can I freeze this one pot lasagna soup recipe?
I do not recommend freezing lasagna soup because the noodles can become mushy when thawed. However, if you'd like to freeze the soup, there are a few steps you can take. You can stop cooking the soup right before adding the lasagna noodles and freeze the soup base as is. Allow it to cool and freeze in an airtight freezer-safe container. When ready to enjoy, thaw the soup, bring it to a simmer, add the noodles and half cup of broth and continue to cook as directed.
Recipe
One Pot Lasagna Soup
It doesn't get any easier than this one pot lasagna soup! You get all the flavors of a lasagna without having to do any of the layering! It's also rich, comforting, and hearty, making for such a simple but filling meal. Your whole family will love this recipe.
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RateServings: 5 to 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 yellow onion, diced
- 1 whole head of garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 (796mL) can crushed tomatoes
- 1 (770mL) jar Rao's marinara sauce
- 3 tablespoons tomato paste
- 4½ cups chicken broth low sodium
- 1 tablespoon dried basil
- 8 lasagna noodles, broken up into halves or thirds
- 1 cup shredded mozzarella
- ½ cup freshly grated parmesan, more for garnish, if desired
- ¼ cup fresh basil, more for garnish, if desired
- ¼ fresh parsley
Instructions
- Heat oil over medium heat and add the ground pork. Cook for 4 minutes. Then add the onions, garlic, salt, and pepper. Cook for another 4 minutes.
- Add the can of crushed tomatoes, marinara sauce, tomato paste, 4 cups of broth, and dried basil to the pot.
- Lower to medium-low and simmer with the lid on for 30 to 40 minutes, stirring every 5 to 10 minutes.
- Add the broken lasagna noodles and half a cup of extra broth. Gently pat the lasagna noodles so they're submerged in the liquid and simmer with the lid on for another 8 minutes.
- Once the noodles are cooked through, add the mozzarella, parmesan, basil, and parsley.
- Stir until the cheese has melted and everything is well combined. Serve with more cheese and basil, if desired.
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Nutrition
Calories: 688kcal | Carbohydrates: 64g | Protein: 40g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 1932mg | Potassium: 1702mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1500IU | Vitamin C: 33mg | Calcium: 381mg | Iron: 7mg
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More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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