This easy one pot lasagna soup recipe is bulked up with delicious vegetables in addition to ground beef. Top it off with a dollop of ricotta cheese before serving for the full lasagna experience, without nearly as much work!
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I’ll tell all of you the same thing I told my husband after I made this recipe—it’s a soup that would make Garfield proud! Seriously though, it has all of the same amazing flavors as classic lasagna. But it’s easier and quicker to make!
I first saw lasagna soup popping up on my Instagram feed and in the food blogging world a couple of years ago. It seemed like the ultimate cozy meal with major comfort food status. But I liked how it wasn’t overly indulgent and still pretty nutritionally balanced.
So I got to thinking about how I could make a Veg World version of this hot new recipe. I settled on making my version veggie-loaded. I added some chopped mushrooms instead of using a full pound of ground beef, used canned tomatoes with their juices as part of the broth, and stirred in some chopped spinach before serving.
The final product is a real winner. It’s full of flavor, color, and fiber. Many of you have asked for recipes that still use some meat, but not a ton, and I think this veggie-loaded one pot lasagna soup really fits the bill. Enjoy!
How to Make One Pot Lasagna Soup
For the full ingredients and instructions, scroll down to the recipe card. Here’s a preview of the steps for this easy recipe!
- Brown the ground beef with the onions and mushrooms in the pot. Drain any excess grease.
- Stir in the garlic, tomato paste, and other seasonings.
- Add the chicken stock and diced tomatoes. Bring a to boil.
- When the soup is boiling, add the lasagna noodles (broken up into pieces). Reduce the heat a little and let the noodles cook until al dente.
- Stir in some chopped spinach and let it wilt.
- Ladle into bowls, add some ricotta and shredded mozzarella, and enjoy!
- Break the lasagna noodles into small pieces. I broke them into 2-inch wide strips, and I ended up cutting some of them in half with my spoon after they were cooked. It’s up to you what size you want the noodles. Cook them only until they are al dente, since they will keep cooking in the hot broth in your soup bowl and you don’t want them to be too mushy.
- You can sub other types of noodles if desired, like bowtie pasta. Use about 6 to 8 ounces (~½ cup) of dry pasta.
- If you want to make your one pot lasagna soup fully vegetarian, double the mushrooms or add another vegetable in place of the ground beef. Zucchini or carrots would be good choices. You can also use vegetable stock in place of chicken stock.
- Leftovers will last for 2 to 3 days in the fridge. Reheat in a saucepan, stirring frequently until warmed through.
- If you are making the soup in advance and want to serve it at a later time, consider waiting to add the noodles until you reheat it. You can cook the noodles in boiling water while the soup is reheating and add them right before serving.
- To freeze one pot lasagna soup, cook it without the noodles and let it cool completely. Ladle the soup into freezer-safe containers, leaving about an inch of headspace to accommodate for the soup expanding during freezing. Store in the freezer for up to 3 months. When you’re ready to eat it, reheat it in a pot and boil a fresh batch of noodles in another pot to add to the soup before serving.
More Soup Recipes
Love this one pot lasagna soup?! Check out some of my other recipes for soup season, including the Vegetarian French Onion Soup with Lentils, Barley Soup with Vegetables, and Healthy Vegetable Tortellini Soup. You may also enjoy the Mushroom and Lentil Ragu.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
One Pot Lasagna Soup
- Dutch oven or soup pot
- 2 tablespoons extra virgin olive oil
- 1 yellow onion - diced
- 8 ounces white button mushrooms - chopped
- ½ pound lean ground beef
- 3 cloves garlic - minced
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 15-ounce cans diced tomatoes with their juices - I used no salt added
- 4 cups chicken stock
- 6 lasagna noodles - broken into small pieces
- 3 cups chopped spinach
- ½ cup part skim ricotta cheese - for serving
- ½ cup shredded mozzarella cheese - for serving
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, mushrooms, and ground beef. Break the beef up with a spoon, and cook for about 5 to 7 minutes until the beef is browned and the veggies are fragrant. Drain any excess grease.
- Stir in the minced garlic, tomato paste, basil, oregano, parsley, salt, pepper, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.
- Pour in the diced tomatoes with their juices and chicken stock. Increase heat to bring the soup to a boil.
- When the soup is boiling, add the broken lasagna noodles. Reduce the heat slightly the maintain a gentle boil, and let the noodles cook until al dente. This should take about 13 to 15 minutes. Be sure to stir the soup frequently to prevent the noodles from sticking to each other. If the soup is crowded and you feel like you need a little more liquid, add an extra cup of broth or water at this time.
- Stir in the chopped spinach and let it cook for a couple of minutes until wilted.
- Ladle the soup into bowls, and top with a dollop of ricotta cheese and a sprinkle of mozzarella cheese.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Recipe yields about 12 cups.
- To make the soup fully vegetarian, use double the mushrooms in place of ground beef or add two cups of another veggie, like chopped zucchini or carrots. Sub vegetable broth for the chicken stock.
- You can sub 6 to 8 ounces (about ½ cup dry) of another pasta, like bowtie, in place of the lasagna noodles if desired.
- Leftovers last about two to three days in an airtight container in the fridge. Reheat in a saucepan until warmed through. Add a little extra broth or water when reheating if needed.
- If you are making the soup in advance to reheat at a later time, consider making it without the noodles to prevent them from getting too mushy. When you are reheating the soup, cook the noodles in a separate pot of boiling water to add to the soup just before serving. However, I personally found that the noodles do not get overly mushy if you make the soup as is and reheat it later. So, it’s up to you and your preferences.
- To freeze the soup, cook it without the noodles. Let it cool completely before transferring to airtight containers. Leave about an inch of headspace to allow the soup to expand during freezing. Store for up to three months in the freezer. When it’s time to reheat it, cook fresh noodles in a separate pot of boiling water to add to the soup just before serving.
Enjoy this delicious bowl of soup! – Lizzie