One-pot lasagna soup is one of those dishes that makes you feel right at home with every bite. It captures all the comforting flavors of traditional lasagna but comes together with a lot less effort and mess in just one pot. I remember the first time I made this soup; it was a chilly evening, and the rich tomato aroma filled the kitchen while the noodles cooked perfectly in the broth.
It’s a simple, hearty meal that’s perfect for busy weeknights or lazy weekends. You don’t have to fuss with layering pasta, meat, and cheese. Instead, everything melds into a satisfying bowl of warmth that’s ready faster than you’d expect. This recipe is a genuine crowd-pleaser, and after trying it, I’m sure it’ll be a favorite in your home too.
Ingredients for One-Pot Lasagna Soup
Let’s talk through what you’ll need to make this one-pot lasagna soup cozy and delicious. I always recommend gathering everything first to keep the cooking smooth and enjoyable. Here’s a clear list with exact amounts and prep notes so you can dive right in:
- 1 pound lean ground beef (or Italian sausage if you like it spicier), browned and drained
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, adds a subtle kick)
- 8 lasagna noodles, broken into roughly 2-inch pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Every ingredient is straightforward, but the key is the fresh garlic and herbs for depth. Breaking the noodles rather than cooking them separately keeps things simple and infuses the soup with that classic lasagna bite. Keep your cheeses ready to dollop and sprinkle at the end, and don’t skip the fresh basil if you have it—it brightens up the rich tomato base.
PrintOnePot Lasagna Soup That Will Soothe 5Star Cravings
OnePot Lasagna Soup offers a warm comforting meal that meets your hunger fast and satisfies with rich hearty flavors
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Italian
Ingredients
Instructions
Notes
One-pot lasagna soup captures all the comforting flavors of traditional lasagna but comes together with a lot less effort and mess in just one pot. This simple, hearty meal is perfect for busy weeknights or lazy weekends, delivering rich tomato and cheesy flavors in a satisfying bowl.
How to Prepare One-Pot Lasagna Soup
Cooking this one-pot lasagna soup is a breeze once you get started. You’ll want to follow this sequence for the best results and worry-free cooking. I always like to take it step-by-step to avoid rushed or rusty moments in the kitchen.
- Brown the meat: Heat a large, heavy-bottomed pot over medium-high heat. Toss in the ground beef or sausage. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Sauté the aromatics: Add diced onion to the pot with the browned meat. Cook for about 3-5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant—watch carefully so it doesn’t burn.
- Add tomatoes and broth: Pour in the crushed tomatoes and beef broth. Stir well to combine with the meat and onions.
- Season the soup: Sprinkle oregano, basil, red pepper flakes (if using), salt, and pepper into the pot. Taste the broth and adjust as needed. Bring everything to a simmer.
- Cook the noodles: Break lasagna noodles into 2-inch pieces and stir them into the simmering soup. Make sure the noodles are submerged in the liquid. Cover and let it simmer gently for about 10-12 minutes, stirring occasionally to prevent sticking.
- Finish with cheese: When noodles are tender, remove the pot from heat. Stir in half the mozzarella and the Parmesan cheese until melted and silky.
- Serve: Ladle the soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of the remaining mozzarella cheese. Garnish with fresh basil leaves if you like.
Be careful with the simmering step—you don’t want the soup boiling vigorously or the noodles will get mushy. Stir gently so noodles don’t stick at the bottom. I always keep a close eye here and taste-test for doneness. The melted cheese mixed in at the end makes the soup feel indulgent without being heavy. Enjoy it with crusty bread for dipping, and you’re all set!
Why You’ll Love This One-Pot Lasagna Soup
- Comes together quickly with only one pot to clean
- All the classic lasagna flavors without the fuss of layering
- Flexible ingredients—easy to swap ground beef for turkey or sausage, or use gluten-free noodles
- Hearty and filling, great for weeknight dinners and leftovers
- Cheesy and comforting, perfect for colder seasons
This soup gives you the best of both worlds—rich, cheesy baked pasta flavors in a broth-based meal. It’s a winner in my book because it saves me prep time but never skimp on taste.
Storage & Reheating Instructions
One-pot lasagna soup makes great leftovers, but there are a few things to keep in mind when storing and reheating it:
- Storage: Allow the soup to cool before transferring it to an airtight container. Keep refrigerated for up to 3 days.
- Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally to avoid sticking or burning.
- Freezing: You can freeze the soup in portions, but the noodles may soften further. To keep noodles firmer, freeze the broth and cooked noodles separately, then combine when reheating.
- Tip: When reheating, add a splash of broth or water to loosen the soup if it has thickened too much.
I’ve found reheating this soup works best on the stove, but microwave is okay for convenience if you do it in short bursts and stir between. Just watch for bubbling over!
Frequently Asked Questions About One-Pot Lasagna Soup
Can I make this one-pot lasagna soup vegetarian?
Yes! You can swap the ground beef for plant-based meat or simply omit it and add extra veggies like mushrooms, zucchini, or bell peppers. Using vegetable broth instead of beef broth will keep it vegetarian while still maintaining rich flavor.
What’s the best cheese to use for this lasagna soup?
Ricotta, mozzarella, and Parmesan are classics here. Ricotta adds creaminess when dolloped on top, mozzarella melts smoothly in the soup, and Parmesan adds a salty punch. Feel free to adjust amounts to suit your taste or try other melty cheeses like fontina or provolone.
Can I prepare one-pot lasagna soup ahead of time?
You can prep some parts ahead—browning the meat and chopping onions, for example. But I recommend waiting to cook the noodles until you’re ready to serve because they absorb liquid and can get mushy sitting in the broth for too long.
How do I avoid the noodles sticking together?
Make sure to break the noodles into pieces and stir often while they cook. Maintaining a gentle simmer, rather than a rolling boil, helps too. If you notice sticking, a little splash of broth or water will loosen things up nicely.
Is this recipe freezer-friendly?
You can freeze the soup, but noodles might soften more than you want after freezing. To keep noodles from getting mushy, freeze the broth and cooked noodles separately. Combine them when you thaw and reheat the soup.
