Anjali Arora
This one pot lasagna soup is a comforting, flavorful dish that brings all the deliciousness of lasagna into a rich, hearty soup.
Made with savory ground beef or sausage, tender penne pasta, and a flavorful tomato broth, it’s finished off with a melty layer of mozzarella cheese.
This easy, one-pot recipe is perfect for a cozy dinner, combining all the flavors of lasagna without the hassle of layering, making it a quick and satisfying meal.
Table of Contents
Behind the Recipe
This soup is a twist on the classic lasagna, inspired by the flavors of the beloved Italian dish but in a quick and easy soup format. Using ground beef or sausage adds savory richness, while the pasta and cheese make it feel like you’re enjoying lasagna without the layers.
Why You’ll Love This Recipe?
- All the delicious flavors of lasagna in a soup form
- Quick and easy, with minimal clean-up
- Perfect for busy weeknights or meal prep
- Rich in flavor with hearty beef or sausage
- Topped with gooey melted mozzarella cheese
Chef’s Pro Tips for Perfect Results
- Use ground sausage for a richer flavor profile, but ground beef works just as well.
- Stir the soup occasionally to prevent the pasta from sticking.
- Add the mozzarella cheese just before serving for a melted, gooey topping.
- Adjust seasoning based on your taste, adding more salt or oregano if needed.
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Stirring spoon
- Knife and chopping board
- Measuring cups and spoons
Ingredients in This Recipe
- 1 lb ground beef or sausage (optional for added flavor)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz diced tomatoes (canned)
- 4 cups chicken broth
- 8 oz penne pasta (uncooked)
- 1 cup shredded mozzarella cheese (for topping)
- 2 teaspoons dried oregano
- Salt and pepper to taste
Ingredient Substitutions
- Ground beef: Ground turkey or chicken can be used, but they will result in a leaner, less rich flavor. Consider adding a bit of extra seasoning or olive oil for moisture and flavor.
- Chicken broth: Vegetable broth can be used for a vegetarian version.
- Penne pasta: Any small pasta, such as elbow macaroni or rotini, can be used.
- Mozzarella cheese: Parmesan cheese can be used for a more savory flavor, but keep in mind it won’t melt like mozzarella. Ricotta can be used for a creamier texture, but it won’t melt into the soup.
Ingredient Spotlight
- Ground Beef or Sausage: Provides a rich, savory base for the soup.
- Diced Tomatoes: Diced tomatoes add a hearty base, but a tablespoon of sugar can help balance acidity if desired.
- Penne Pasta: Sturdy pasta that holds up well in the broth and adds heartiness to the soup.
- Mozzarella Cheese: Brings a creamy, melty finish that enhances the soup’s flavor.
How To Make This Recipe
- Heat a large pot over medium heat and brown the ground beef or sausage.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the diced tomatoes (with juice) and chicken broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the uncooked penne pasta and cook until al dente (usually 8–10 minutes). If needed, add a splash of broth or water to thin out the soup once the pasta is cooked.
- Stir in the dried oregano, salt, and pepper.
- Ladle the soup into bowls and top with shredded mozzarella cheese.
- Serve hot and enjoy!
One Pot Lasagna Soup
This dish combines pasta, savory broth, and tomato sauce cooked together in one pot, resulting in a hearty and flavorful soup with tender noodles and a rich, tomato-based broth. Final textures include soft pasta immersed in a steaming, slightly thickened soup with melted cheese on top, ready to serve hot.
Ingredients
Equipment
Method
- Heat a large pot over medium heat and brown the ground beef or sausage.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the diced tomatoes (with juice) and chicken broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the uncooked penne pasta and cook until al dente (usually 8–10 minutes). If needed, add a splash of broth or water to thin out the soup once the pasta is cooked.
- Stir in the dried oregano, salt, and pepper.
- Ladle the soup into bowls and top with shredded mozzarella cheese.
- Serve hot and enjoy!
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Make-Ahead and Storage Tips
- Store leftover soup in an airtight container for up to 3 days in the fridge.
- You can freeze the soup with cheese, but the texture of the cheese might change slightly when reheated. For best results, freeze the soup without cheese and add it fresh when reheating.
How to Serve This Dish
Serve this comforting soup with a side of garlic bread or crispy croutons.
Pair with a simple green salad for a well-rounded meal.
Additional Tips
- If the soup thickens too much, add a splash of broth or water.
- You can use ricotta cheese as an optional topping for added creaminess.
- Adjust the oregano and other spices to suit your flavor preference.
Creative Leftover Transformations
- Turn leftovers into a lasagna bake by layering with extra cheese and baking it.
- Add extra vegetables to the soup for more texture.
- Use it as a topping for baked potatoes or grilled chicken.
Make It a Showstopper
- Serve in individual bowls with a generous amount of melted mozzarella cheese on top.
- Garnish with fresh basil or parsley for color and extra flavor.
- Drizzle a bit of balsamic vinegar or olive oil for an added Italian twist.
Variations to Try
- Vegetarian Version: Skip the meat and add more vegetables like mushrooms, zucchini, or spinach.
- Spicy Version: Add red pepper flakes or spicy sausage for a kick.
- Creamy Version: Stir in a little heavy cream or half-and-half for a richer texture.
FAQs
- Can I use gluten-free pasta? Yes, gluten-free pasta works well; just adjust the cooking time based on the pasta you use.
- Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes, but you may need to cook them longer to break down into a sauce.
- Can I make this soup ahead of time? Yes, this soup stores well and even tastes better the next day.
- Can I freeze this soup? Yes, you can freeze it for up to 1 month, but it’s best to freeze the soup without cheese and add fresh cheese when reheating.
- Can I add vegetables to the soup? Yes, feel free to add vegetables like bell peppers, spinach, or zucchini for extra flavor and nutrients.
- Can I make this soup in a slow cooker? Add the pasta to the slow cooker in the last 15–20 minutes of cooking to avoid it becoming mushy.
- Can I use a different type of pasta? Yes, you can use any small pasta, such as fusilli, rotini, or farfalle. Adjust cooking times depending on the pasta type.
- Can I make this soup spicier? Yes, add red pepper flakes, a pinch of cayenne pepper, or use spicy sausage to give the soup a kick.
- How do I make this soup creamier? You can add a splash of heavy cream, cream cheese, or a little milk for a creamy finish.
- Can I double this recipe? Yes, you can double the ingredients to make a larger batch. Just be sure to use a larger pot and adjust the cooking time as needed.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.