This Easy Lasagna Soup Recipe is a delicious one pot dinner that the entire family is going to love! All the flavors of classic lasagna in a comforting bowl of soup!
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Why We Love This Lasagna Soup Recipe
- All the flavors of lasagna in an easy soup recipe.
- Made all in one pot means an easy clean up.
- Simple ingredients with pantry staples that you probably have on hand is all that is needed.
- A perfect easy dinner for busy nights!
- This recipe is a family favorite! The whole family loves its, even the picky eaters.
- A comforting meal that is absolutely delicious!
Easy Lasagna Soup Recipe Ingredient List
- Ground Beef
- Onion
- Minced Garlic
- Tomato Paste
- Oregano
- Basil
- Bay Leaf
- Red Pepper Chili Flakes
- Salt
- Chicken Broth
- Diced Tomatoes
- Crushed Tomatoes
- Mafalda Pasta
- Cream Cheese
- Shredded Parmesan Cheese
Substitution Suggestions
- Ground Beef: You can substitute with Italian sausage or ground turkey, or you can use a half and half blend of any of them.
- Onion: If you don't want big chunks of onion in your soup you can use a 1 teaspoon of onion powder or a tablespoon of dried minced onion.
- Seasonings: 2 teaspoons of Italian seasoning can be used instead of basil and oregano.
- Chicken Broth: Beef broth or water can be used.
- Diced Tomatoes: Any type of diced tomatoes will work. Diced tomatoes with basil and garlic, fire roasted diced tomatoes or just original diced tomatoes are all delicious options.
- Crushed Tomatoes: Tomato sauce can be substituted.
- Mafalda Pasta: If you can't find Mafalda pasta you can use another medium size pasta noodle or broken lasagna noodles. Break the noodles into 1 inch pieces.
This one pot lasagna soup recipe is the easiest way to enjoy your favorite lasagna flavor but in a delicious comforting soup!
How to Make Easy Lasagna Soup
- First, in a large dutch oven or large pot, sauté ground beef and chopped onion over medium heat until beef is no longer pink and the onions are translucent.
- Then add the minced garlic and tomato paste. Cook for another minute or until garlic is fragrant.
- Next, stir in chicken broth, diced tomatoes with juices, crushed tomatoes, oregano, basil, bay leaf, salt, red pepper flakes, 2 cups of water and Mafalda pasta.
- Bring the soup to a boil, once boiling reduce the heat to low and simmer for 5-6 minutes.
- While the soup is simmering, unwrap the cream cheese and cut it into cubes. Microwave it for 30-45 seconds until it is really soft but not melted.
- Once the soup has simmered for 5-6 minutes and the pasta is about al dente, stir in the softened cream cheese cubes and shredded Parmesan cheese. Stir until the cream cheese is completely melted into the soup.
- Serve immediately with a dollop of ricotta cheese, shredded mozzarella cheese, extra shredded Parmesan cheese and fresh basil or parsley.
If your looking for a perfect recipe to serve on cold nights this delicious lasagna soup is the way to go!
What to Serve with One Pot Lasagna Soup
This soup is a comforting meal and can stand alone, however I always like to serve soup with bread, crackers or a salad. Here are some tasty ideas:
- Homemade Garlic Breadsticks
- Garlic Parmesan Focaccia Bread
- The Easiest Garlic Bread
- Buttered Bread
- Simple Side Salad: I love soup and salad together!
We LOVE all the flavors of lasagna! If you do too, try my easy Skillet Lasagna or this delicious Classic Lasagna recipe!
Storing Lasagna Soup
Storing: Store any leftover soup in an airtight container in the fridge for 3-4 days.
Freezing: This soup can be frozen in a freezer safe air tight container or zip top bag. Label, date and freeze the soup. Soup will last up to 4 months in the freezer. When ready to enjoy, thaw overnight in the fridge, then reheat.
Reheating: Reheat the soup over low heat on the stove or in the microwave until heated through.
Note on Pasta: The pasta is going to absorb the broth. Add more broth when reheating the soup to thin it out. To avoid the absorption, you can cook and store the pasta separately and then add to individual bowls when serving the soup.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- A box grater to shred your own cheese. I use mine almost every day!
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
Tips for the Best Lasagna Soup Recipe
- Read the recipe start to finish first and gather all the ingredients before you start cooking. This will help prevent any errors.
- If you prefer a thinner soup, only add half the noodles. If you like more of a thicker soup use 16 oz. of pasta. I prefer in between so I like 12 oz.
- Cook the soup and noodles separate when planning on making this soup ahead of time. When it is time to enjoy, either add the noodles directly to the pot of warm soup or individual bowls and add lasagna soup over.
- Shred your own cheese. Store bought pre-shredded cheese doesn't melt as well and can leave a grainy texture in your soup.
- If you know there will be a lot of leftovers, you can cook the noodles separate and store separate in the fridge so the noodles don't absorb all the broth and become mushy.
More Delicious Soups
- Baked Potato Soup
- Easy Clam Chowder
- Instant Pot Stuffed Pepper Soup
- Italian Minestrone Soup
- Creamy Corn Chowder
- Chicken Dumpling Soup
- Easy Tomato Soup
- Crock Pot Beef Barley Soup
- Instant Pot Split Pea Soup
- Chicken Wild Rice Soup
Did you make this recipe? Rate it!
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Easy Lasagna Soup Recipe
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaf
- ¼ teaspoon red pepper chili flakes
- 1 teaspoon salt
- 4 cups chicken broth
- 15 ounces diced tomatoes, with juices
- 28 ounces crushed tomatoes
- 12 oucnes Mafalda pasta
- 8 ounces cream cheese
- ½ cup shredded Parmesan cheese
- ricotta cheese, shredded mozzarella, fresh herbs, for topping
Instructions
- In a large dutch oven or soup pot, sauté ground beef and chopped onion over medium heat until beef is no longer pink and the onions are translucent.
- Add the minced garlic and tomato paste. Cook for another minute or until garlic is fragrant.
- Stir in oregano, basil, bay leaf, red pepper flakes, salt, chicken broth, diced tomatoes with juices, crushed tomatoes, water and Mafalda pasta.
- Bring the soup to a boil, once boiling reduce the heat to low and simmer for 5-6 minutes.
- While the soup is simmering, unwrap the cream cheese and cut it into cubes. Microwave it for 30-45 seconds until it is really soft but not melted.
- Once the soup has simmered for 5-6 minutes stir in the softened cream cheese cubes and shredded Parmesan cheese. Stir until the cream cheese is completely melted into the soup.
- Serve immediately with a dollop of ricotta cheese, shredded mozzarella, extra shredded Parmesan cheese and fresh herbs like basil or parsley.
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