This 30-Minute One Pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!
Ingredients and substitutions
- Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
- Onions – any type of onion, including shallots, will work here.
- Garlic – you could use garlic powder or a garlic-based pasta sauce, but I highly recommend fresh garlic.
- Italian seasoning – you can use store-bought or homemade Italian seasoning.
- Marinara sauce – any type of jarred pasta sauce can be used.
- Beef broth – chicken or vegetable broth will also work.
- Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
- Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
- Mozzarella cheese – you do need SOME cheese for topping, so this is the one I'd choose if you could only choose one; cheddar or Swiss cheese could also be used but will change the flavour a bit.
- Parsley – I use this for garnish, but fresh basil would also be nice here; the garnishes are optional.
- Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach; you could also do a carrot or celery.
Skip the Ads and Get Right to the Recipes!
- ZERO ADS on over 600 recipes!
- Weekly Meal Plans, Grocery & Prep Lists
- Bonus eBooks
How to make lasagna soup
Step 1: Brown the ground beef.
Sauté the ground beef until browned.
Step 2: Sauté the onions and garlic.
Add the onions and garlic to the pot, and sauté until fragrant.
Step 3: Add in the remaining ingredients.
Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta to the pot. Simmer until the pasta is cooked through.
Step 4: Serve and enjoy!
Serve with mozzarella, ricotta and fresh herbs on top.
Making this recipe ahead of time
If you want to make this lasagna soup ahead of time, I'd recommend leaving out the noodles. The longer the noodles sit in the soup, the more liquid they'll absorb, which means they might get soggy after a few days. Follow the recipe steps up until the point where you add in the remaining ingredients – you'll still add in the Italian seasoning, salt, pepper, marinara sauce and beef broth, but leave out the pasta. Let the soup simmer, then store it in glass bowls or meal prep containers.
When you're ready to enjoy the soup, add the noodles back into the pot and bring it to a boil. Let the soup simmer until the noodles are cooked through, then top with cheeses and fresh herbs!
Frequently Asked Questions
I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!
This one pot lasagna soup recipe is super versatile – you can make it on the stovetop, in the Instant Pot or in the slow cooker. To make it in the Instant Pot, sauté the ground beef, onions and garlic, then cook on high pressure for 3 minutes. To make it in the slow cooker, sauté the ground beef, onions and garlic, then add everything but the noodles and cheese. Cook on high for 4 hours or low for 8 hours, and stir in the noodles and cheese in the last 30 minutes of cooking time.
This recipe has 305 calories per serving. If you want to make it even more low calorie, substitute the ground beef for ground turkey or chicken.
This one pot lasagna soup recipe has a little bit of everything so you don't even need a side dish – there are starches in the pasta, protein in the meat and veggies in the marinara sauce. You can even add extra veggies to the soup itself. That being said, if you're looking for side dish ideas, you can't go wrong with a side salad, bread, bruschetta or roasted veggies.
If you want to make this soup vegetarian, leave out the ground beef and opt for more veggies instead. Bell peppers, zucchini and mushrooms would all be delicious additions to this lasagna soup!
Storing and reheating
This one pot lasagna soup can be stored in the refrigerator for 4 to 5 days. This means that you can eat the leftovers or even use this recipe for meal prep. Just store it in serving size containers and your lunch will be ready to go.
To reheat a single serving, you can put it in the microwave for 1-2 minutes. The noodles will continue to soak up the broth while stored. You may want to add a splash of broth or water while reheating.
Can you freeze lasagna soup?
You can freeze any leftovers if you won’t eat them in the next few days. This lasagna soup recipe will last in the freezer for up to 3 months. You can reheat the soup right from frozen in the microwave for 6-8 minutes, stirring partway through.
If you want to do some of the prep ahead of time to freeze for later, you can brown the meat and then put everything but the noodles and broth into a freezer safe bag. When you are ready to cook it, dump the bag into your pot, add the noodles and broth and simmer until the noodles are cooked.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
Meal Prep Tools
- Order the same mafalda pasta I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
The BEST One Pot Lasagna Soup
- 1 lb extra-lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1 (650mL) jar marinara sauce
- 4 cups beef broth
- 2 cups dried mafalda pasta or rotini
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese
- Fresh parsley or basil, for garnish
- Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
- Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
- Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!
Slow cooker instructions
- Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except cheese. Cook on high for 4 hours or on low for 8 hours. Top with cheeses, then serve and enjoy!
Instant Pot instructions
- Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!
Join The Girl on Bloor Premium!
- ZERO ADS!
- Weekly Meal Prep Checklists
- Bonus eBooks