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one pot lasagna soup in a serving bowl topped with ricotta cheese and basil

One Pot Lasagna Soup

This easy lasagna soup recipe is loaded with veggies and uses half mushrooms and half ground beef as the base. It has the same great tastes as lasagna but takes less time and effort to prepare.
Course Dinner, Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 364kcal


  • Dutch oven or soup pot



  • 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.


Serving: 2cups | Calories: 364kcal | Carbohydrates: 39g | Protein: 24g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 626mg | Potassium: 987mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1859IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 4mg