Why You’ll Love This Recipe
This recipe gives you everything you love about lasagna without the layering or long baking time. It’s quick enough for weeknights but comforting enough for special occasions. The one-pot method makes cleanup easy, and the flavors deepen beautifully as it simmers. With melted cheese stirred in or spooned on top, every bowl feels indulgent and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 can (28 ounces) crushed tomatoes
4 cups beef or chicken broth
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
- Heat olive oil in a large pot over medium heat.
- Add ground beef or sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Stir in diced onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Mix in oregano, basil, salt, pepper, and tomato paste. Cook for 1 minute to deepen the flavor.
- Pour in crushed tomatoes and broth. Bring to a boil.
- Add the broken lasagna noodles and reduce heat to a simmer. Cook for 12–15 minutes, stirring occasionally, until the noodles are tender.
- Stir in half of the mozzarella and Parmesan until melted.
- Ladle soup into bowls and top each serving with a spoonful of ricotta, remaining mozzarella, Parmesan, and fresh parsley.
Servings and timing
Servings: 6 servings
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: Approximately 40–45 minutes
Variations
For a lighter option, use ground turkey instead of beef. Add chopped spinach or zucchini for extra vegetables. For a spicier version, use hot Italian sausage or add red pepper flakes. You can substitute cottage cheese for ricotta if preferred. For a creamier broth, stir in a splash of heavy cream at the end.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some of the broth, so add a splash of broth or water when reheating. Warm gently on the stovetop over medium-low heat or microwave individual portions in short intervals. This soup can be frozen for up to 2 months, though the pasta texture may soften after thawing.
FAQs
Can I use different pasta shapes?
Yes, short pasta like mafalda, rotini, or penne works well.
How do I keep the noodles from getting too soft?
Cook just until tender and avoid over-simmering.
Can I make this vegetarian?
Yes, omit the meat and add mushrooms or lentils for heartiness.
Is this soup very thick?
It has a hearty texture, but you can add more broth for a thinner consistency.
Can I prepare it ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
Can I cook this in a slow cooker?
Yes, brown the meat first, then combine all ingredients except noodles and cook on low. Add noodles during the last 30–40 minutes.
What cheeses work best?
Mozzarella, Parmesan, and ricotta create the classic lasagna flavor.
How do I make it gluten-free?
Use gluten-free lasagna noodles and ensure your broth is gluten-free.
Can I add extra herbs?
Yes, fresh basil or thyme adds extra depth of flavor.
What can I serve with this soup?
Garlic bread or a simple green salad pairs perfectly.
Conclusion
One Pot Lasagna Soup is a comforting, flavorful twist on a classic Italian favorite. With rich tomato broth, tender pasta, savory meat, and creamy cheese, it offers all the satisfaction of traditional lasagna in a simple, easy-to-make soup that’s perfect for any night of the week.
PrintOne Pot Lasagna Soup
A cozy and hearty soup that captures all the classic flavors of lasagna in a simple one-pot meal. Loaded with seasoned meat, tender pasta, rich tomato broth, and creamy melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or chicken broth
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef or sausage and cook until browned, breaking it apart. Drain excess fat if needed.
- Stir in diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add oregano, basil, salt, pepper, and tomato paste. Cook 1 minute to deepen flavor.
- Pour in crushed tomatoes and broth. Bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer 12–15 minutes, stirring occasionally, until noodles are tender.
- Stir in half of the mozzarella and half of the Parmesan until melted.
- Ladle into bowls and top each serving with a spoonful of ricotta, remaining mozzarella, Parmesan, and fresh parsley.
Notes
- Add extra broth when reheating as noodles absorb liquid.
- Use ground turkey for a lighter option.
- Store refrigerated for up to 4 days.
- Freeze up to 2 months, though pasta may soften.
- Short pasta shapes can substitute for lasagna noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
