One Pot Lasagna Soup

Why You’ll Love This Recipe

This soup is a weeknight winner: rich, savory, and satisfying, yet easy enough to make in under an hour. With all the flavors of traditional lasagna in a single pot, there’s minimal cleanup and maximum comfort. It’s freezer-friendly, customizable, and perfect for feeding a crowd or prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef (or Italian sausage)
onion
garlic
crushed tomatoes
tomato paste
beef broth (or chicken broth)
Italian seasoning
lasagna noodles (broken into pieces)
ricotta cheese
mozzarella cheese
Parmesan cheese
olive oil
salt
black pepper
fresh basil or parsley (optional for garnish)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and garlic; sauté until soft and fragrant.
2. Add ground beef and cook until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat if necessary.
3. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
4. Add crushed tomatoes and broth. Bring to a boil.
5. Reduce heat to a simmer and add broken lasagna noodles. Cook uncovered for about 10–12 minutes, or until the noodles are tender, stirring occasionally.
6. Adjust seasoning to taste. If the soup thickens too much, add more broth or water.
7. Just before serving, stir in a handful of shredded mozzarella and a sprinkle of Parmesan, or ladle soup into bowls and top with dollops of ricotta and cheese.
8. Garnish with chopped basil or parsley, if desired.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy version: Add crushed red pepper flakes or use spicy Italian sausage.
• Vegetarian: Skip the meat and add zucchini, mushrooms, or lentils.
• Low-carb: Use low-carb noodles or zucchini ribbons.
• Creamy twist: Stir in a splash of heavy cream or a dollop of cream cheese.
• Different pasta: Use any short pasta like rotini or bowties if you don’t have lasagna noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water, as the noodles will continue to absorb liquid.
Freeze the soup before adding cheese for up to 2 months. Thaw overnight and reheat before serving, then top with cheese.

FAQs

Can I use no-boil lasagna noodles?

Yes, but you may need to reduce cooking time slightly and stir more often to prevent sticking.

Can I make this soup in a slow cooker?

Yes, brown the meat and sauté aromatics first, then cook on low for 6–7 hours. Add noodles in the last 30 minutes.

Is this soup freezer-friendly?

Yes, freeze before adding cheese and noodles for best texture. Add fresh noodles when reheating.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a great substitute and works well in this soup.

What kind of broth should I use?

Beef broth adds the richest flavor, but chicken or vegetable broth also works well.

Can I use a different kind of meat?

Yes, try ground turkey, chicken, or Italian sausage for different flavor profiles.

How do I prevent the noodles from getting mushy?

Don’t overcook the noodles, and try to serve the soup soon after adding them. Store noodles separately if making ahead.

Is this soup gluten-free?

Use gluten-free noodles and ensure your broth and tomato products are gluten-free.

Can I double the recipe?

Yes, just use a large enough pot and adjust cooking time as needed.

What should I serve with lasagna soup?

Crusty bread, garlic toast, or a fresh green salad make perfect sides.

Conclusion

One Pot Lasagna Soup is a cozy, satisfying dish that delivers all the classic flavors of lasagna in a fast and fuss-free format. With tender noodles, rich tomato broth, and plenty of gooey cheese, it’s comfort food at its best—perfect for chilly nights, meal prep, or anytime you’re craving a big bowl of warmth.

One Pot Lasagna Soup

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A cozy, hearty soup that captures all the flavors of classic lasagna—One Pot Lasagna Soup combines beef, noodles, tomatoes, herbs, and cheese in a simple one-pot meal perfect for weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

• 1 lb ground beef (or Italian sausage)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 6 cups beef broth (or chicken broth)
• 2 tsp Italian seasoning
• 8–10 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• Fresh basil or parsley, chopped (optional garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté until softened and fragrant.
2. Add ground beef and cook until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat if needed.
3. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
4. Add crushed tomatoes and broth. Bring to a boil.
5. Reduce heat to a simmer and add broken lasagna noodles. Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
6. Adjust seasoning as needed. Add extra broth or water if soup thickens too much.
7. Stir in mozzarella and Parmesan, or ladle into bowls and top with ricotta, mozzarella, and Parmesan.
8. Garnish with fresh basil or parsley before serving.

Notes

• For a spicier soup, add red pepper flakes or use spicy Italian sausage.
• Use cottage cheese instead of ricotta for a budget-friendly swap.
• Short pasta like rotini or bowties can replace lasagna noodles.
• Freeze without noodles and cheese for best texture; add them when reheating.
• Great with garlic bread or salad on the side.

Nutrition

• Serving Size: 1 bowl (about 1/6 of recipe)
• Calories: 430
• Sugar: 8g
• Sodium: 980mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg