Want a dinner that feels like a million bucks but costs less than ten? This Hearty One-Pot Lasagna Soup – Perfect Weeknight Meal is my secret weapon. It delivers all the cozy, cheesy goodness of a classic lasagna without the fuss or the high price tag.
I make this dish at least twice a month for my family. It’s the ultimate solution for a busy night when you need something filling and satisfying on the table fast. You don’t need expensive ingredients to eat well, and this recipe proves it. If you love easy dump-and-go meals, you should also try our Crock Pot 10-Minute Lasagna Soup.
Recipe Overview
Here’s a quick look at what you’re making. This overview helps you get organized before you even start cooking.
- Cuisine: Italian-Inspired
- Category: Main Course, Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Why This Recipe Saves You Money
Let’s talk about why this soup is so kind to your wallet. I’ve broken down the cost-saving magic behind it.
First, it uses ground beef, a much more affordable protein than the traditional trio of meats in a baked lasagna. You can often find great deals on one-pound packages.
Second, we’re using broken lasagna noodles. No need to buy a special “soup pasta”; just break up what you have. This eliminates food waste and saves you a trip to the store.
Finally, canned tomatoes and broth form the base. These pantry staples are incredibly cheap and have a long shelf life, meaning you can stock up when they’re on sale.
My Tips for Smart Shopping on a Budget
Being a savvy shopper is half the battle. Here are my go-to strategies for keeping grocery costs low.
Buy your cheese in blocks and shred it yourself. Pre-shredded cheese contains anti-caking agents and is almost always more expensive per ounce.
Use dried herbs like basil and oregano. They are far more cost-effective than fresh and work perfectly in a simmered soup like this one.
Hearty One-Pot Lasagna Soup – Perfect Weeknight Meal Recipe
PREPARATION
Notes
Enjoy your homemade Hearty One-Pot Lasagna Soup – Perfect Weeknight Meal Recipe!
Nutrition Information
Don’t sleep on store brands for canned goods and broths. The quality is almost always identical to name brands, but the price is significantly lower.
PREPARATION
Here is everything you’ll need. I promise, nothing on this list will break the bank.
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups beef or chicken broth
- 8 lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- Fresh parsley for garnish (optional)
How to Make It (Step-by-Step)
Follow these simple steps for a foolproof, delicious dinner. The one-pot method makes cleanup a breeze.
1. Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and onion, cooking until the meat is browned and the onion is soft. Drain off any excess grease.
2. Add the minced garlic and cook for one more minute, until fragrant. This step builds a flavor foundation for the entire soup.
3. Stir in the marinara sauce, diced tomatoes, broth, broken lasagna noodles, dried basil, and oregano. Season with a good pinch of salt and pepper.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the pasta is tender.
5. While the soup simmers, stir together the ricotta cheese with a pinch of salt and pepper in a small bowl. This makes it extra creamy and seasoned.
6. To serve, ladle the hot soup into bowls. Top each serving with a generous sprinkle of mozzarella cheese and a dollop of the seasoned ricotta. Garnish with fresh parsley if you have it.
How to Use Up Every Last Bit (No Waste!)
I hate throwing away food, so I always have a plan for leftovers. Here’s how to make the most of this recipe.
Any leftover soup freezes beautifully. Let it cool completely, then store it in airtight containers for up to 3 months. It’s a ready-made freezer meal for another night.
If you have extra ricotta, mix it with a little honey and spread it on toast for a quick breakfast. Or, use it in scrambled eggs for a protein-packed start to your day.
Stale bread? Make croutons! Toss cubed bread with a little olive oil and garlic powder, then bake until crispy. They’re the perfect topping for your next bowl of soup.
Nutrition Notes
While this is a comfort food, it’s also packed with good stuff. Here’s a simple breakdown per serving.
- Calories: ~450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 4g
If you’re craving more cozy soup variations, you’ll love our creamy cheddar chicken taco soup for a rich and satisfying twist.
Common Questions About This Recipe
I get a few questions about this soup all the time. Here are the answers to make your cooking experience seamless.
Can I make this in a crock pot?
Absolutely! For a crock pot lasagna soup, brown the meat and onion first, then add everything except the pasta and cheeses to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Add the broken noodles in the last 30 minutes of cooking, then top with cheese to serve.
What can I use instead of ricotta?
If you don’t have ricotta, cottage cheese is a fantastic and affordable substitute. Just give it a quick blend in a food processor or with an immersion blender to make it smoother.
How can I make this vegetarian?
It’s easy! Simply swap the ground beef for a plant-based ground “meat” or a can of drained and rinsed lentils. Use vegetable broth instead of beef broth for a fully vegetarian version that’s just as hearty.
I hope this recipe becomes a trusted, budget-friendly favorite in your home just like it is in mine. It’s proof that a little creativity goes a long way in the kitchen. For another hearty option perfect for busy nights, check out our crock pot taco chili.
Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
