One Pot Lasagna Soup

Rainy afternoons call for comfort food, and in our house, that often means lasagna. But let’s be honest, who has the time for layering and baking on a school night? That’s where this One Pot Lasagna Soup comes in. It has all the cosy, cheesy flavours of a traditional lasagna, but it’s ready in under an hour, all cooked in, you guessed it, one pot! I’ve been making this for years, tweaking it based on my two little ones’ (sometimes brutally honest) feedback. The result? A family favourite that’s quick, easy, and utterly delicious. I promise you, this will become a regular on your dinner rotation.

Why This Recipe Works

This One Pot Lasagna Soup is a lifesaver on busy weeknights. I’ve developed this recipe with the frantic schedules of families in mind. As a mum of two with 8+ years of home cooking under my belt, I know what it takes to get a tasty meal on the table without spending hours in the kitchen. Here’s why this recipe works:

• Speed & Convenience: Everything cooks in one pot, minimising washing up and cooking time.
• Kid-Approved: My children absolutely adore this soup, even my picky eater. The cheesy, tomatoey flavour is a winner.
• Budget-Friendly: It uses simple, everyday ingredients that you probably already have in your pantry.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 500g beef mince (or vegetarian mince alternative)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• Pinch of red pepper flakes (optional)
• 700g passata
• 400g chopped tomatoes
• 500ml beef stock (or vegetable stock)
• 200g lasagna sheets, broken into small pieces
• 150g ricotta cheese
• 50g grated parmesan cheese, plus extra for serving
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Ingredient Notes

Beef Mince: I prefer using beef mince with a lower fat content to avoid excessive grease in the soup. You can easily substitute with vegetarian mince if you prefer. I’ve tried both and the family is happy with either.

Passata: Passata is smooth, sieved tomatoes, which gives the soup a lovely, rich texture. You can usually find it in the pasta sauce aisle of most UK supermarkets. If you don’t have passata, you can use an extra tin of chopped tomatoes and blend the soup slightly at the end.

Lasagna Sheets: Breaking the lasagna sheets into small pieces is key to getting that “lasagna” texture in the soup. Don’t worry about being precise; just snap them into roughly 2-3cm pieces. I find the dried ones work best. Fresh ones tend to get a bit too soft.

Ricotta Cheese: Ricotta adds a lovely creaminess to the soup. If you don’t have ricotta, you can use crème fraîche or even a dollop of Greek yoghurt as a substitute. The flavour will be slightly different, but it will still be delicious.

Step-by-Step Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The key here is not to burn the garlic, so keep stirring!

Step 2: Add the beef mince (or vegetarian alternative) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Nobody wants greasy soup!

Step 3: Stir in the dried oregano, basil, thyme, and red pepper flakes (if using). Cook for another minute until fragrant. This is where those lovely lasagna aromas start to fill your kitchen!

Step 4: Pour in the passata, chopped tomatoes, and beef stock. Season with salt and pepper to taste. Bring the mixture to a simmer. Give it a good stir to combine all those flavours.

Step 5: Add the broken lasagna sheets to the pot. Stir well to ensure they are submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the pasta is tender. I’ve found that timings can vary slightly depending on the type of lasagna sheets, so check them after 15 minutes.

Step 6: Once the pasta is cooked, remove the pot from the heat. Stir in the ricotta cheese and grated Parmesan cheese until melted and well combined. This is where the magic happens and the soup becomes wonderfully creamy!

Step 7: Ladle the soup into bowls and garnish with fresh basil leaves (if using) and extra grated Parmesan cheese. Serve immediately and enjoy!

My Kitchen Tips & Tricks

• Preventing Sticky Pasta: To prevent the lasagna sheets from sticking together, stir the soup frequently during the simmering process.
• Spice It Up: If you like a bit of a kick, add a pinch more red pepper flakes or a dash of your favourite hot sauce. My husband loves it with a bit of chilli oil drizzled on top.
• Make It Ahead: This soup is even better the next day, as the flavours have time to meld together. It’s perfect for meal prepping on a Sunday afternoon.
• Kid-Friendly Tip: My kids sometimes find the texture of ricotta a bit odd, so I blend a small portion of the soup before adding the cheese to make it smoother.
• Vegetarian Boost: For a vegetarian version, add some chopped vegetables like courgette, peppers, or mushrooms along with the onion.
• Budget Tip: Use tinned value brand tomatoes and stock cubes to keep the cost down without sacrificing flavour.
• Don’t Overcook the Pasta: Keep an eye on the pasta whilst it’s simmering. Nobody wants mushy lasagna soup!

Storage & Meal Prep

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be aware that the pasta may become a little softer after freezing and thawing.

Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If the soup is too thick, add a splash of water or stock. You can also reheat it in the microwave.

Meal Prep: This soup is perfect for meal prepping! You can make a large batch on the weekend and enjoy it for lunch or dinner throughout the week. It’s also a great option for taking to work or school in a thermos.

Substitutions & Variations

Gluten-Free: Use gluten-free lasagna sheets to make this soup gluten-free. There are some great gluten-free pasta options available in most supermarkets now. Just be sure to check the cooking time, as gluten-free pasta can sometimes cook differently.

Dairy-Free: Omit the ricotta and Parmesan cheese or use dairy-free alternatives to make this soup dairy-free. There are some lovely dairy-free ricotta and Parmesan cheeses available in health food shops.

Vegetarian: Substitute the beef mince with vegetarian mince, lentils, or chopped vegetables like mushrooms, courgette, and peppers.

Spicy: Add extra red pepper flakes or a chopped chilli to the soup for a spicier kick.

Creamy: For an even creamier soup, stir in a splash of cream or crème fraîche at the end of cooking.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the soup up to the point of adding the ricotta and Parmesan. Then, cool it completely and store it in the fridge. When you’re ready to serve, reheat the soup, stir in the cheese, and you’re good to go!

How do I know when the soup is done?

The soup is done when the lasagna sheets are tender and the sauce has thickened slightly. Check the pasta after about 15 minutes of simmering. If it’s still too firm, continue to cook for a few more minutes, checking regularly. Also, taste it and adjust the seasoning to your liking.

Can I use different types of mince?

Yes, you can. Chicken mince, pork mince, or even turkey mince would work well in this soup. Just adjust the cooking time accordingly. I often use whatever I have on hand in the freezer.

How should I store leftovers properly?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 2 months. Make sure the container is freezer-safe to prevent freezer burn.

Do children typically enjoy this soup?

In my experience, yes! My children absolutely love this soup. The cheesy, tomatoey flavour is a big hit with kids. However, every child is different, so you might need to adjust the recipe to suit their tastes. For example, if they don’t like chunks of tomato, you could blend the soup slightly before adding the cheese.

Can I scale this recipe for a larger or smaller family?

Absolutely. This recipe is easily scalable. Simply adjust the ingredients proportionally to feed more or fewer people. If you’re making a larger batch, you might need a bigger pot. Conversely, if you’re making a smaller batch, you might need to reduce the cooking time slightly.

What can I do if my soup is too thick?

If your soup becomes too thick, simply add a splash of water or stock to thin it out. Stir well to combine. I find that the pasta continues to absorb liquid even after it’s cooked, so it’s not uncommon for the soup to thicken up as it sits.

Serving Suggestions

This One Pot Lasagna Soup is delicious on its own, but it’s also great served with a side of crusty bread for dipping. A simple green salad would also be a lovely accompaniment. For a more substantial meal, you could serve it with garlic bread or cheesy breadsticks. I often just add some crusty bread – easy peasy!

Portion sizes will depend on your family’s appetites, but I usually serve about 1-2 ladles of soup per person. My kids love to top theirs with extra grated Parmesan cheese and a sprinkle of fresh basil.

My family typically enjoys this soup for a quick and easy weeknight dinner. It’s also a great option for lunch, especially on a cold day.

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