Easy Lasagna Soup (One-Pan, 50 Minutes)

Quick Facts

Time: 50 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: Family-friendly, freezer-friendly base

Craving more cozy pasta-in-a-bowl ideas? Check out our Lasagna Soup Recipes for reader-favorites and stovetop wins.

Introduction

Lasagna Soup puts all the flavor of classic lasagna into a spoonable, weeknight-friendly format—no layering, no oven. A savory tomato broth cradles broken lasagna noodles and seasoned beef, then you crown it with a soft burrata and a spicy spoonful of chili crunch so it melts into creamy swirls on camera. The result is rich but balanced, slurpy yet satisfying, and perfect for Easy Dinner Recipes, Lasagna Soup Stove Top nights, and Pasta Soup Recipes. Save this recipe to your Creamy Lasagna Soup, Healthy Lasagna Soup, and One Pot Lasagna Soup boards for cozy season.

Why You’ll Love It

• Weeknight-easy: minimal prep, set timings
• Flexible: use turkey or chicken sausage, add greens
• Balanced flavor: savory tomato, creamy cheese, chili heat
• Great leftovers: thickens to a luxe stew with a bit of broth

This one-pot lasagna soup turns classic comfort into a slurpable, weeknight-friendly dish. Packed with tender noodles, seasoned beef, rich marinara, and topped with melty burrata and chili crisp — it’s easy, satisfying, and ready in under an hour.

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Course: Main Course, Soup

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 1 lb lean ground beef (or chicken sausage)
• 1 medium onion, finely diced
• 4–5 garlic cloves, minced
• 2 Tbsp tomato paste
• 24 oz marinara sauce
• 6–7 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 1 tsp dried Italian seasoning
• 1 pinch red pepper flakes (optional)
• 10 lasagna noodles, broken into 1–2 inch pieces
• 1/3 cup finely grated Parmesan
• 4 oz shredded mozzarella
• 1 ball burrata, room temperature
• 1–2 tsp chili crisp
• Fresh basil, thinly sliced (for garnish)

Equipment

• Dutch oven (5–6 qt)
• ladle
• Microplane (for cheese)

Method

 

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground beef until well-caramelized. Season with salt and pepper.
2. Add the diced onion and cook until translucent. Stir in minced garlic and cook briefly until fragrant.
3. Stir in tomato paste and cook until darkened and rust-colored. Add marinara sauce, chicken broth, Italian seasoning, and red pepper flakes if using.
4. Bring soup to a boil, then add broken lasagna noodles. Reduce to a lively simmer and cook, stirring often, for 15–20 minutes until pasta is al dente.
5. Stir in Parmesan and mozzarella until fully melted and glossy. Adjust soup thickness by adding more broth as needed.
6. Fold in fresh basil, taste, and adjust salt and pepper to preference.
7. Ladle into bowls, top each serving with a ball of burrata, split open, and spoon chili crisp on top for a melty, spicy finish.

Nutrition

Calories: 480kcalCarbohydrates: 36gProtein: 32gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 870mgPotassium: 720mgFiber: 3gSugar: 7gVitamin A: 850IUVitamin C: 9mgCalcium: 320mgIron: 3.5mg

Notes

To make it lighter, use ground turkey, skip the mozzarella, and add spinach. For a creamy variation, stir in a splash of evaporated milk off the heat. To freeze: store the base (no noodles) for up to 3 months and add freshly cooked pasta when serving. For optimal texture, stir noodles often during cooking. Best enjoyed topped with chili crisp and burrata!

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Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground beef (or chicken sausage)
• 1 medium onion, finely diced
• 4–5 garlic cloves, minced
• 2 Tbsp tomato paste
• 24 oz marinara
• 6–7 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp dried Italian seasoning
• Pinch red pepper flakes (optional)
• 10 lasagna noodles, broken into 1–2 inch pieces
• ⅓ cup finely grated Parmesan
• 4 oz shredded mozzarella
• Fresh basil, thinly sliced
• 1 ball burrata, room temp
• 1–2 tsp chili crisp

What each ingredient does:
Beef = depth; onion/garlic = savory backbone; tomato paste = umami; marinara = speed; broth = body; noodles = texture; Parmesan/mozzarella = salty melt; basil = freshness; burrata = creamy finish; chili crisp = heat + crunch.

Pro tip: Keep burrata at room temp so it melts instantly on the hot soup.

Substitutions & Swaps

• Aromatics: shallot or leek for sweetness.
• Protein: ground turkey or chicken sausage.
• Veg add-ins: spinach, kale, zucchini, mushrooms.
• Pasta: mafalda corta or broken pappardelle if you’re out of lasagna sheets.
• Dairy tweaks: swap burrata for small ricotta dollops; finish with olive oil if skipping cheese.
• Budget/time: rotisserie chicken (shredded) + jarred marinara works in a pinch.

Equipment Notes

A 5–6 qt Dutch oven is ideal; it holds the boil and prevents spills. A ladle and microplane make serving and finishing easier. Lightly oil the pot rim before adding noodles to reduce foaming.

Step-by-Step

1. Brown & season: Heat oil; brown beef until well-caramelized. Season with salt/pepper.
2. Aromatics: Add onion; cook until translucent. Stir in garlic briefly.
3. Tomato base: Cook tomato paste until darkened; add marinara, 6 cups broth, seasoning, and optional chili flakes.
4. Simmer & pasta: Bring to a boil; add broken noodles. Reduce to a lively simmer; stir frequently 15–20 minutes until al dente.
5. Cheesy body: Stir in Parmesan and mozzarella until melted and glossy. Adjust thickness with more broth as desired.
6. Finish: Fold in basil, taste, and tweak salt/pepper.
7. Serve: Ladle, top with burrata, split open, and spoon chili crisp over the cheese so it streaks through the soup.

Doneness cues: Pasta edges softened but springy; broth lightly creamy and clinging to noodles.

Make-Ahead, Storage & Reheating

• Make-ahead: Stop before adding pasta; chill up to 48 hours.
• Fridge: Store 3–4 days; loosen with broth when reheating.
• Freeze: Freeze base (no noodles) up to 3 months; add fresh cooked noodles when serving.
• Reheat: Gentle stovetop heat; add broth and a squeeze of lemon to wake flavors.

How to Lighten / Make It Creamy

• Lighten: Use turkey, add extra broth and a handful of spinach; skip mozzarella.
• Creamy: Blend a half-ladle of soup and return; or stir in a splash of evaporated milk off heat (temper if using yogurt).

Toppings, Garnishes & Finishes

Crunchy croutons, toasted walnuts or pine nuts; fresh basil or parsley; lemon zest or extra chili oil. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with garlic bread or a chopped salad; roasted green beans are great. Sparkling water with citrus or a light red rounds it out.

Scaling the Recipe

Double in a larger pot; stagger noodle addition to maintain simmer. For half batches, reduce pot size and check seasoning early. Cool leftovers quickly in shallow containers.

Nutrition & Dietary Notes

Protein-forward and satisfying; contains gluten and dairy. Use GF noodles and reduce cheese if needed.

Troubleshooting

• Too salty: Add broth or a squeeze of lemon.
• Too bland: Add salt, Parmesan, and a pinch more Italian seasoning.
• Too thick: Add broth in small splashes.
• Overcooked pasta: Stir in fresh basil and a little olive oil; next time, simmer 2–3 minutes less.

FAQs

Can I use frozen onions? Yes—add straight from the bag.
Best veg swaps? Mushrooms and spinach add savoriness and color.
How do I avoid clumpy noodles? Stir often in the first 5 minutes.
Dairy-free? Skip burrata, finish with olive oil and herbs.
Freezer tips? Freeze the base without noodles; add fresh ones later.

Variations

• Lemony Herb: Zest + juice of a lemon; extra basil/parsley.
• Spicy Chipotle: Chipotle in adobo + a touch of honey and lime.
• Creamy Parmesan: Extra Parmesan and a small splash of cream.

Chef Notes / Test Kitchen Tips

The tomato paste step is pivotal: cook it until rust-colored before adding liquids for a sweeter, deeper base. Noodles are happiest when stirred often the first few minutes; keep the simmer energetic but not boiling hard.

Conclusion

On busy nights, this one-pot soup delivers all the lasagna comfort with a dramatic burrata-and-chili-crunch finish. It keeps well for up to 4 days—just add a splash of broth to reheat. If you loved it, rate the recipe and save it to your dinner board for later.

When you’re ready for the next cozy bowl, head to our Soup Recipes and pick your new weeknight favorite.