If you love the hearty flavors of classic lasagna but don’t want the layering, baking, and cleanup, One Pot Lasagna Soup is your new best friend. This recipe takes everything you love about lasagna rich tomato sauce, savory ground meat, tender noodles, herbs, and lots of melty cheese and transforms it into a comforting soup you can make in under an hour. Easy, cheesy, and delicious, it’s the perfect cozy meal for busy weeknights.
One Pot Lasagna Soup
Equipment
- large soup pot
- wooden spoon
- ladle
- Mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage (or a mix)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken or beef broth
- 8 pieces lasagna noodles, broken into pieces
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 0.5 cup shredded mozzarella
- 0.25 cup grated Parmesan
- 1 tbsp fresh parsley, chopped
- Extra mozzarella or Parmesan, for garnish
- Fresh basil or parsley, for garnish
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add ground beef or sausage, breaking it apart with a spoon. Cook until browned, about 6–7 minutes. Drain excess fat if needed.
- Add onion and cook for 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes and broth, then bring to a boil.
- Add broken lasagna noodles directly into the soup. Reduce heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until noodles are tender.
- In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley. Mix until smooth.
- Ladle soup into bowls and top each with a dollop of the cheese mixture. Sprinkle with extra Parmesan and fresh basil if desired. Serve hot with crusty bread.
Notes
What is One Pot Lasagna Soup?
One Pot Lasagna Soup is a deconstructed version of lasagna that’s cooked entirely in one pot. Instead of assembling layers of noodles, sauce, and cheese, the pasta cooks directly in the broth with ground meat, tomatoes, and seasonings. The soup is then topped with a cheesy ricotta mixture that melts into the hot broth, creating the signature lasagna flavors in every spoonful. It’s quicker, easier, and just as satisfying as the oven-baked version.
Ingredients You’ll Need
This recipe serves 6.
For the soup
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- Salt and black pepper to taste
For the cheese topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 tablespoon fresh parsley, chopped
Garnish
- Extra mozzarella or Parmesan
- Fresh basil or parsley
Substitutions
- Meat-free: use plant-based ground meat or add mushrooms and zucchini
- Lighter version: swap ricotta for cottage cheese
- Gluten-free: use gluten-free pasta
Step-by-Step Instructions
Step 1: Cook the meat
In a large soup pot, heat olive oil over medium-high heat. Add ground beef or sausage, breaking it apart with a spoon. Cook until browned, about 6–7 minutes. Drain excess fat if needed.
Step 2: Add aromatics and seasonings
Add onion and cook for 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
Step 3: Build the soup base
Stir in tomato paste and cook for 2 minutes to deepen flavor. Add crushed tomatoes and broth, then bring to a boil.
Step 4: Cook the noodles
Add broken lasagna noodles directly into the soup. Reduce heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until noodles are tender.
Step 5: Make the cheese mixture
In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley. Mix until smooth.
Step 6: Serve and garnish
Ladle soup into bowls and top each with a dollop of the cheese mixture. Sprinkle with extra Parmesan and fresh basil if desired. Serve hot with crusty bread.
Tips for the Best One Pot Lasagna Soup
- Break noodles into small pieces so they cook evenly.
- Stir frequently while noodles simmer to prevent sticking.
- Add broth as needed if soup thickens too much.
- Serve with garlic bread for the ultimate cozy dinner.
Variations
This soup is incredibly versatile. Try these tasty twists:
- Vegetarian version: Use vegetable broth and load up on mushrooms, zucchini, or spinach.
- Spicy version: Add hot Italian sausage or extra red pepper flakes.
- Cheesy deluxe: Stir shredded mozzarella directly into the soup before serving.
- Creamy version: Add ½ cup heavy cream or half-and-half at the end.
Storage and Reheating
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze without noodles for best texture, up to 2 months. Add fresh noodles when reheating.
- Reheating: Warm on the stovetop over medium-low, adding broth if soup has thickened.
Serving Ideas
Pair One Pot Lasagna Soup with:
- Garlic bread or cheesy breadsticks
- Caesar or garden salad
- Roasted vegetables
- A glass of red wine like Chianti or Merlot
It’s also perfect for potlucks and meal prep since it reheats beautifully.
Nutrition Breakdown
One serving (about 2 cups) contains around 450–500 calories, 28 grams of protein, 40 grams of carbs, and 18 grams of fat. Using turkey sausage or cottage cheese lightens it up without losing flavor.
Conclusion
One Pot Lasagna Soup brings all the comforting flavors of classic lasagna into a cozy, easy-to-make soup. With rich tomato broth, savory ground meat, tender noodles, and a creamy cheese topping, it’s the ultimate comfort food for cold nights. Best of all, it comes together in one pot, making cleanup a breeze. Once you try it, this recipe will become a staple in your dinner rotation.
FAQs
Can I use other pasta besides lasagna noodles?
Yes, bowtie, penne, or rotini work well too.
Can I make this soup in a slow cooker?
Yes, cook meat first, then add ingredients (except noodles) to slow cooker. Cook on low for 6 hours, add noodles in last 30 minutes.
Can I make this dairy-free?
Yes, use dairy-free cheese alternatives for the topping.