One Pot Lasagna Soup

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.

Course: 30 Minutes u0026amp; Under, Beef u0026amp; Lamb, Beyond Asian, Curries, Soups u0026amp; Stews, Dinner, Easy Weeknight, One Pot, Pasta

Ingredients

For the Soup
300 g (10.5 oz) ground beef
1 cup (150g) diced onion
3 –4 garlic cloves, minced
1 tsp dried rosemary or Italian herb seasoning
2 tbsp (30g) tomato paste
1 tsp chili flakes (optional)
1 tsp salt, or to taste
1/4 tsp black pepper, or to taste
2 cups (500ml) tomato pasta sauce or tomato passata
4 cups (1 litre) beef or chicken stock
200 g or 7 oz (about 6 sheets) uncooked lasagna noodles, broken into pieces (or pasta of your choice)
For the Cheese Topping
1 cup (240ml) evaporated milk or heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

Cook the Beef and Aromatics
Add oil to a pot or saucepan and place over medium-high heat. Once hot, 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.
Prepare the Soup Base
Stir in the tomato pasta sauce (or passata) and stock. Bring the mixture to a boil.
Add the Lasagna
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.
Turn off the heat immediately once the pasta is cooked to avoid overcooking. Take the pot off the stove.
Add the Cheese Topping
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.
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!

What is Lasagna Soup?