Perfect for busy weeknights! This creamy, hearty one-pot lasagna soup is the ultimate comfort food, ready in just 30 minutes.
Some of you kept asking me to try making the viral lasagna soup, and the only reason I held off for as long as I did is because I have a gorgeous one-pan lasagna recipe that is tried and true and well loved! And I felt like it was already kind of like lasagna soup, except creamier, which just sounded so much more delicious to me.
But I finally made it the other particularly rainy day when I was feeling extra cosy. So I gave lasagna soup a go. And okay, fine, I admit it — you’re on to something! This dish was rich, creamy, and utterly comforting. I never knew how much I’d enjoy slurping pasta this much. The best part? My one-pot recipe is easy, and ready in just 30 minutes. Let me show you why this lasagna soup is about to become your new favourite comfort food.
What is Lasagna Soup?
Lasagna soup takes everything you love about classic lasagna — the savoury tomato sauce/soup, tender pasta, and gooey cheese — and transforms it into a cosy, hearty soup. Instead of layering noodles and baking, you cook everything in one pot, creating a creamy, slurpable version of the beloved Italian dish. It’s rich, satisfying, and perfect for weeknight dinners or a lazy weekend meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with minimal prep. Perfect for busy weeknights.
- One Pot Wonder: Fewer dishes to clean! Everything cooks together for maximum flavor and convenience.
- Rich and Creamy: Thanks to a unique cheese topping and a splash of cream, this soup is indulgent without being heavy.
- Customizable: Swap proteins, add veggies, or adjust spices to suit your taste.
- Kid-Friendly: The cheesy, pasta-filled goodness makes it a hit with picky eaters.
Key Ingredients for Lasagna Soup
Lasagna
- Lasagna Noodles: Broken into pieces for that lasagna feel. Any pasta can work in a pinch! In this recipe, I used mafaldine pasta for this recipe (looks like lasagna!). Adjust the cook time according to the pasta shape used.
Soup
- Ground Beef: The savoury, meaty base for the soup. Ground lamb or chicken are great alternatives, I’ve also seen Italian sausage being used – but please make sure to adjust seasoning levels!
- Onions and Garlic: Essential aromatics that build depth of flavor.
- Tomato Pasta Sauce or Tomato Passata: I use ready-made tomato pasta sauce (my homemade version here!), or use any store-bought version for instant depth of flavour. Alternatively, use tomato passata – which is blended tomato puree – or canned tomatoes with all of the sauce. If using these, make sure you let the sauce stew for longer (my personal timing is always a minimum 30 minutes) to cook off the raw tomato flavours.
- Tomato Paste: To create an even deeper rich, flavorful broth that mimics lasagna’s tomato base.
- Beef or Chicken Stock: For instant boost of flavour! I recommend using a low-sodium version. Alternatively, you can use water and bouillon stock cube (1 cube for this recipe) in a pinch.
- Dried Herbs and Seasonings: I used a combination of dried rosemary and dried thyme, but any one dried herb will work. Alternatively, use dried Italian herb seasoning of choice.
- Chili flakes (optional): You know I LOVE a little bit of heat in my dishes! I used gochugaru, any chilli flakes of choice will work. I also love paprika for this. If feeding children, feel free to omit.
Creamy Cheese Topping
This is where I do Lasagna Soup a bit differently. I don’t use ricotta!
- Cheese: Mozzarella for that creamy, melty goodness, and parmesan for flavour!
- Evaporated Milk / Heavy Cream: For extra creaminess, I drizzle over a evaporated milk or heavy cream.
Key Steps to Making Lasagna Soup
1. Cook the Beef and Aromatics
- Add oil to a pot or saucepan and place over medium-high heat.
- Add the ground beef and cook until browned.
- Add the onions, garlic, dried herbs, tomato paste, chili flakes (if using), salt, and pepper. Stir to combine and sauté until fragrant, about 2–3 minutes.
2. Prepare the Soup Base
- Stir in the tomato pasta sauce (or passata) and stock.
- Bring the mixture to a boil.
3. Cook the Pasta
- Add the broken lasagna noodles (or pasta of choice) to the soup. Reduce the heat to medium and simmer for about 10 minutes, or until the pasta is al dente. If using any other pasta of choice, cook according to the cooking instructions on the packaging.
NOTE: If it looks ‘extra’ liquidy, this is fine! Pasta will absorb liquid even after it’s done cooking.
- Turn off the heat immediately once the pasta is cooked to avoid overcooking. Take the pot off the stove.
4. Add the Cheese Topping
- While the pasta is cooking, prepare the cheese topping on the side.
- Sprinkle over shredded mozzarella and grated Parmesan over the soup. I like to do small, random mounds of cheese, but this is not necessary.
- Pour the evaporated milk or heavy cream evenly over the cheese topping.
- Cover the pot with a lid and let the cheese melt into the soup with the residual heat, about 2–3 minutes.
5. Serve and Enjoy
- Garnish with chopped parsley or fresh basil, if desired.
- Stir the cheese mixture into the soup just before eating for a creamy, luscious texture.
- Serve and enjoy!
How to Serve
- Garnish: Add a sprinkle of chopped parsley or fresh basil for a pop of colour and freshness.
- Personal cheesy bowls: In the recipe above I added the creamy cheese topping straight into the pot. Alternatively, you can also add the cheeses onto individual bowls so that everyone gets a fair share of cheesy goodness!
- Family-Style: Serve one pot lasagna soup straight from the pot at the dinner table for a cozy, communal vibe!
Tips and Tricks
- Secret to Soupiness: Pasta will continue to absorb liquid even after the heat is turned off! To make sure you have soupy lasagna instead of a creamy one, add enough broth to the pot. Don’t worry if it looks ‘too watery’ at the beginning!
- Make It Spicy: Add extra chili flakes or a splash of hot sauce for a kick.
- Boost the Veggies: Toss in spinach, or mushrooms for added nutrients!
Storing and Reheating Instructions
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Warm on the stovetop over low heat, stirring occasionally. Add a splash of stock or water if the soup thickens too much.
Freezing
Freeze the soup base (without the pasta) for up to 2 months. Cook fresh pasta when reheating for the best texture.
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