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A bowl of lasagna soup
5 from 7 votes

One Pot Lasagna Soup

The same great flavors as classic lasagna, minus the tedious layering and extra dishes.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 10 - 12 servings
Calories: 512kcal


For the Soup

  • 1 tbsp olive oil
  • 2 pounds ground meat (I used ground turkey and ground sausage)
  • 2 medium yellow onions diced
  • salt + pepper to taste
  • 8 cloves garlic minced
  • 1/2 tsp red chili flakes (optional)
  • 2 tbsp tomato paste
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 (28 ounce) can tomato sauce
  • 1 (28 ounce) can diced tomatoes
  • 8 cups Swanson® Beef Broth
  • 1 pound lasagna noodles broken into smaller pieces (see notes)
  • 1 tbsp sugar (optional)
  • 1 cup half-and-half see notes
  • Fresh parsley to garnish

For the Ricotta Cheese Mixture

  • 15 ounces Ricotta cheese
  • 2 cups shredded cheese see notes
  • 3 tbsp finely minced parsley (or 1/2 tsp dried parsley) optional
  • 1/2 tsp pepper


  • Add one tablespoon of olive oil to a large, heavy-bottomed Dutch-oven or pot over medium-high heat. Add the ground meat and cook, breaking into smaller pieces with a wooden spatula, until nearly cooked through.
  • Add the onions, salt, and pepper to the pot and mix well to combine. Cook the onions and meat, stirring often, for approximately 5 minutes, or until onions start to soften and turn translucent. Mix in the minced garlic and red chili flakes (if using). Cook for approximately 1 minute, stirring continuously.
  • Add the tomato paste and Italian seasonings (dried parsley, basil, oregano, thyme, and rosemary). Mix well to combine.
  • Increase heat to high and add the tomato sauce, diced tomatoes, and Swanson® Beef Broth. Allow mixture to come to a boil and add the lasagna noodles (see notes). Mix well to prevent the noodles from clumping together. Reduce heat to medium-low and continue to cook the soup, stirring often, until the noodles are soft (not mushy).
  • As the noodles are cooking, prepare the ricotta mixture. Add the ricotta, shredded cheeses, chopped parsley, and pepper, to a large mixing bowl. Mix well to combine. Cover and refrigerate until serving.
  • Once the lasagna noodles are cooked, add the sugar and half-and-half (if using). Mix well to combine. Remove from heat and garnish with fresh chopped parsley, if desired.
  • Serve each bowl garnished with desired amount of ricotta cheese mixture and additional chopped parsley. Enjoy!


  • Feel free to use your favorite ground meat in this recipe. Traditional lasagna is made with ground beef, but I am partial to ground sausage and ground turkey.
  • If you don't have each individual dried Italian seasoning for this recipe, simply substitute (the dried parsley, basil, oregano, thyme, and rosemary) with 2 FULL tablespoons of dried Italian seasoning.
  • You may cook the lasagna noodles one of two ways- directly in the soup OR separately and add to each individual serving bowl just before serving. Of course, there are pros and cons to each. If, however, you expect leftovers or plan to freeze part of the soup, I highly recommend cooking the noodles separately from the soup.
  • The half-and-half is completely optional. Although it does add an extra layer of richness to the soup, it doesn't add to or take away from the flavor.
  • I mixed mozzarella and parmesan cheese together with the ricotta cheese. Feel free to add different cheeses (goat cheese would add great flavor), subtract, or keep each of these cheeses completely separate.


Calories: 512kcal | Carbohydrates: 41g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 992mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 3.4mg | Calcium: 276mg | Iron: 3.9mg
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