Dinner, Recipes

One Pot Lasagne Soup

Happy Friday guys and welcome to autumn on The Mother Cooker, the start of comfort food season. I absolutely live for comfort food and I have been working on some super indulgent and tasty recipes to get you through the colder days. I know we aren’t quite in a cold front just yet, so I will continue to balance indulgence with lighter meals for a while longer.

Lasagne Soup | The Mother Cooker

Lasagne has to be one of my favourite things to eat, my mother-in-law makes THE best lasagne and I am always so happy when she’s cooked it us for dinner. I however am yet to master this layered wonder. So I decided to create a soup version instead, a gently spiced, warming, tomato sauce with Italian meatballs and giant fusili pasta. I hope you enjoy it as much we do in our home. You only need one pot, an hour and you are ready to go.

Serves: 6
Prep time: 10 mins
Cook time: 45 mins

*If wanting to take to work, keep your cheese in a separate small pot, warm soup through then add at the end.


  • 15 Italian meatballs
  • 900ml chicken stock
  • 2 450g tins of Italian plum tomatoes
  • 2 tbsp of tomato puree
  • 2 small white onions
  • 2 bay leaves
  • 4 garlic cloves
  • 1 tsp cayenne
  • 2 tsp dried oregano
  • 200g of giant fusilli pasta
  • Sprinkle of black pepper
  • Bunch of fresh basil
  • Ricotta cheese
  • Parmesan cheese
  • 2 tsp olive oil

Lasagne Soup | The Mother Cooker


  1. Grab a large pan.
  2. Finely chop your onion and garlic, add to the pan with 2 tsp olive oil and 2 bay leaves. Gently sweat over a medium heat until soft, stirring frequently so it doesn’t burn. Around 5 mins.
  3. Quarter your meatballs ready.
  4. Once onion has softened, add tomato puree, cayenne, oregano and cook out, mixing well for 1 minute.
  5. Add your meatballs and cook until meat is sealed, about 5-6 minutes. Remove bay leaves.
  6. Add your tinned tomatoes, then your stock, mix together then cook on a gentle simmer for 15 mins.
  7. Add your pasta and cook until pasta is just soft, about 10-12 mins. Season with black pepper.
  8. Decant in to bowls, add a dollop of ricotta in the middle, top with a good sprinkle of parmesan and chopped fresh basil.