All the cozy comfort of lasagna, but way easier. This One Pot Lasagna Soup is loaded with ground beef, rich marinara, and nourishing bone broth, plus tender zucchini for an extra boost. Each bowl is finished off with a dollop of ricotta & basil topping that melts right in and makes for the creamiest bowl! It’s everything you love about lasagna in a simple, weeknight-friendly recipe.
I grew up eating the besttt homemade lasagna that my mom would chef up for special occasions. And I don’t think I could possibly de-throne her so instead I’m making something similar…but different. This is my one pot lasagna soup, which is pretty much an easier (but just as delicious) way to enjoy all the flavors of a classic lasagna! Because let’s be real…lasagna can get a bit too tedious for a weeknight.
Don’t worry though, this one pot lasagna soup has all the usual suspects, like tender lasagna noodles, ground beef, tomato sauce and ricotta. Except instead of neatly layering it all in a casserole dish, we’re throwing it into a pot and having it on the table in under 40 minutes! Now that’s my Winter dinner love language.
This recipe is hearty and cozy, filled with protein and makes a big batch so you can enjoy leftovers throughout the week. It feels special, yet doesn’t require much effort and you will thank yourself once lunch rolls around and you have something nourishing & delicious waiting for you in the fridge! Make this one pot lasagna soup before soup season comes to an end and let me know what you think 🙂
Why You’ll Love this One Pot Lasagna Soup
- It features all the flavors of classic lasagna but is way easier & quicker to make!
- This soup is high in protein & full of veggies.
- It makes a big batch and leftovers just keep getting better & better as they sit!
- It all comes together in one pot for less clean-up.
- This lasagna soup can easily be made gluten free and dairy free.
What You Need to Make this Healthy One Pot Lasagna Soup
For the Lasagna Soup:
- Ground Beef: I typically use 85% lean grass-fed ground beef, but feel free to substitute a 93% lean ground turkey or chicken if you prefer!
- Yellow Onion: 1 small yellow onion, finely diced.
- Garlic: Fresh minced is the way to go, and don’t be shy!
- Tomato Paste: This adds a deep, rich tomato intensity that you don’t get from the marinara sauce, so try not to skip it.
- Zucchini: To add some extra color and nutrients I like to finely cube 2 small zucchinis and add them into the lasagna soup!
- Italian Seasoning, Red Pepper Flakes, Kosher Salt & Black Pepper: If you don’t have italian seasoning on hand, simply substitute an equal mix of dried basil and dried oregano. Red pepper flakes are optional if you like things a bit spicier!
- Beef Bone Broth: The body of this lasagna soup is, of course, broth, and I love to use beef or chicken bone broth to add extra nutrients and protein. However, this recipe totally works with normal chicken or beef broth/stock, too.
- Marinara Sauce: Grab your favorite brand of marinara sauce (a jar that’s about 24oz) and pour her in! This does a lot of the flavor work for us.
- Lasagna Noodles: You’ll need 8oz, which is half a standard box, or 8-9 lasagna noodles, broken into small bite-sized pieces. Make this one pot lasagna soup gluten free by using brown rice lasagna noodles from Jovial!
For the Ricotta Topping:
- Ricotta Cheese: Full-fat is the way to go in my opinion. You could also experiment with blended cottage cheese for a higher protein option, but I haven’t tried this myself and can’t speak to the results.
- Low-Moisture, Part-Skim Mozzarella: I prefer to buy it as a block and then finely shred it myself but pre-shredded is fine too!
- Parmesan Cheese: For that addicting salty kick. Be sure to finely grate it!
- Fresh Basil: This cuts through the richness of the ricotta and adds bright, fresh flavor.
- Garlic: 1-2 small garlic cloves, minced or substitute 1/2 tsp garlic powder.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Healthy Lasagna Soup
Brown Ground Beef & Drain off Grease:
First, bring a large pot or dutch oven to medium-high heat. Once hot, add ground beef. If you’re using ground beef that’s super lean, you will need to add a bit of oil to the pan first. Season with kosher salt & black pepper, then break apart with your spatula, and continue cooking until browned through. Pour out any excess grease.
Add in Onion, Garlic, Tomato Paste & Spices:
Reduce the heat to medium, then add in the yellow onion and saute, stirring occasionally, for 3-4 minutes, until starting to turn translucent. Add in the garlic, stir, and cook for 30 more seconds. Then, add in the tomato paste, zucchini, italian seasoning & red pepper flakes. Stir and let cook for 2 more minutes.
Deglaze, Add Marinara & Lasagna Noodles:
Delgaze the pot with broth, scraping up any browned bits at the bottom. Then, add in the marinara sauce, stir, increase heat and bring the soup up to a boil. Once boiling, add in the broken-up lasagna noodles, reduce the heat to low and let simmer until al-dente, about 10-12 minutes, stirring occasionally.
Prepare Ricotta Topping:
Meanwhile, in a medium bowl mix together all of the ricotta topping ingredients with a spoon or spatula until combined. Set aside.
Finish with Zucchini & Top with Ricotta Mixture:
Finally, taste the soup and adjust the amount of kosher salt, black pepper & red pepper flakes as needed. Top each bowl of lasagna soup with a scoop or two of the ricotta mixture and more fresh basil and grated parmesan as desired. Enjoy!
Frequently Asked Questions:
- Can I make this gluten free? Dairy free? This one pot lasagna soup can easily be made gluten free with one small swap — just use these brown rice lasagna noodles from Jovial! And if you’d like to make it dairy free, simply omit the ricotta topping…it’s still delish without it 🙂
- Can I use ground turkey or chicken instead? Absolutely! Although I recommend using ~93% lean, NOT 99% lean.
- I don’t like zucchini, what can I use instead? If you’re not a zucchini fan but still want to add some veggies and/or fiber to this recipe, consider wilting in some chopped kale or baby spinach at the end, or add a can of chickpeas or white beans before letting the soup simmer.
How Should I Store Leftovers?
First, allow your leftover lasagna soup to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days. The noodles will continue to absorb the liquid, so feel free to add more broth if you want to thin it out! It’s best to store the ricotta topping in a separate airtight container in the fridge, and add it to your bowl only after you’ve re-heated the soup. I have not yet tried freezing this soup, but it would likely work better if you left out the lasagna noodles and added them after thawing. Please let me know if you end up experimenting with it!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Soup Recipes?
- Greek Lemon Chicken Soup
- Marry Me Chicken Tortellini Soup
- High Protein Roasted Tomato & Garlic Soup
- Creamy Chicken & Wild Rice Soup
One Pot Lasagna Soup
Equipment
- large pot or dutch oven
- spatula
- cheese grater
- medium bowl
- spoon
Ingredients
For the Lasagna Soup:
- 1 lb ground beef (I used 85% lean)
- kosher salt & black pepper to taste
- 1 small yellow onion diced
- 4-6 garlic cloves minced
- 2 small zucchinis finely cubed
- 2 tbsp tomato paste
- 2 tsp italian seasoning
- red pepper flakes optional, to taste
- 6 cups beef or chicken broth (bone broth for extra protein)
- 1 jar marinara sauce (24oz)
- 8 oz lasagna noodles broken into small pieces*
For the Ricotta Topping:
- 1 cup ricotta cheese (8 oz)
- ½ cup finely shredded low-moisture, part-skim mozzarella cheese (1.3oz)
- ¼ cup finely grated parmesan cheese (0.3oz)
- 2 tbsp fresh chopped basil
- 1 garlic clove minced
- kosher salt & black pepper to taste
Instructions
- Bring a large pot or dutch oven to medium-high heat. Once hot, add ground beef. If you're using ground beef that's super lean, you will need to add a bit of oil to the pan first. Season with kosher salt & black pepper, then break apart with your spatula, and continue cooking until browned through. Pour out any excess grease.1 lb ground beef, kosher salt & black pepper
- Reduce heat to medium, then add in the yellow onion and sauté, stirring occasionally, for 3-4 minutes, until starting to turn translucent. Add in the garlic, stir, and cook for 30 more seconds. Then, add in the tomato paste, zucchini, italian seasoning & red pepper flakes. Stir and let cook for 2 more minutes.1 small yellow onion, 4-6 garlic cloves, 2 tbsp tomato paste, 2 tsp italian seasoning, red pepper flakes, 2 small zucchinis
- Delgaze the pot with broth, scraping up any browned bits at the bottom. Then, add in the marinara sauce, stir, increase heat and bring the soup up to a boil. Once boiling, add in the broken-up lasagna noodles, reduce the heat to low and let simmer until al-dente, about 10-12 minutes, stirring occasionally.6 cups beef or chicken broth, 1 jar marinara sauce, 8 oz lasagna noodles
- Meanwhile, in a medium bowl mix together all of the ricotta topping ingredients with a spoon or spatula until combined. Set aside.1 cup ricotta cheese, ½ cup finely shredded low-moisture, part-skim mozzarella cheese, ¼ cup finely grated parmesan cheese, 2 tbsp fresh chopped basil, 1 garlic clove, kosher salt & black pepper
- Taste the soup and adjust the amount of kosher salt, black pepper & red pepper flakes as needed. Then, top each bowl with a scoop or two of the ricotta mixture and more fresh basil and grated parmesan as desired. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.