One Pot Lasagna Soup Recipe: All the Comfort of Lasagna Without the Fuss

Lasagna is loved by almost everyone. But let’s be honest—it’s a bit of a process. Boil the noodles. Make the sauce. Layer everything. Then bake. Sometimes it feels like a weekend project.

Now imagine all that lasagna flavor… in one pot… ready in about 40 minutes.

That’s exactly what One Pot Lasagna Soup gives you. It’s rich, hearty, cheesy, and unbelievably simple. You get tender noodles, flavorful meat, tomato richness, and creamy cheese—all with far less cleanup.

Let’s make a bowl of comfort, fast.

Ingredients (With Measurements)

This makes about 4–6 servings.

For the Soup Base:

• 1 tablespoon olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 pound ground beef (or Italian sausage)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef broth (or chicken broth)
• 8 lasagna noodles, broken into 2-inch pieces

For the Cheese Topping:

• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Tools You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Bowl for mixing cheese topping

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3 to 4 minutes, until soft.

Add garlic and cook for 30 seconds more.

2. Brown the Meat

Add the ground beef or sausage. Cook for 5 to 7 minutes, breaking it apart as it browns.

Drain excess grease if needed.

Add salt, pepper, oregano, basil, and red pepper flakes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

3. Add the Liquids

Pour in the crushed tomatoes and broth.

Stir everything together and bring to a boil.

Once it boils, reduce to a simmer.

4. Add the Pasta

Break the lasagna noodles into 2-inch pieces. Drop them into the soup.

Stir to make sure they don’t stick together.

Let simmer for 15 to 20 minutes, until the noodles are tender.

Stir occasionally to prevent sticking.

5. Mix the Cheese Topping

In a small bowl, combine ricotta, mozzarella, and Parmesan. Season with a little salt and pepper.

You can also add some chopped basil or parsley for freshness.

6. Serve It Up

Ladle the hot soup into bowls.

Top each bowl with a generous spoonful of the cheese mixture.

Let it melt into the soup—or stir it in for cheesy richness throughout.

Garnish with fresh herbs if you like.

Make It Vegetarian

Skip the meat. Instead, sauté diced mushrooms, zucchini, or lentils for added heartiness.

Use vegetable broth instead of beef or chicken.

All the flavor—none of the meat.

Make It Creamy

Want it extra luxurious? Stir in ½ cup of heavy cream at the end.

Or add a splash of whole milk to mellow the tomato base.

This turns it into a creamy tomato-cheese dream.

Make It Spicy

Crank up the heat with:

• Extra red pepper flakes
• Spicy Italian sausage
• A spoon of Calabrian chili paste

Spicy lasagna soup is next-level comfort with a kick.

Pasta Tips

• Don’t overcook the noodles. They’ll continue softening in the hot soup.
• Stir often to keep them from sticking.
• Use regular lasagna noodles, not no-boil—they hold up better.

You can also swap in other shapes like rotini or bowtie if that’s what you have.

Storage and Reheating

To Store:

Let the soup cool fully. Transfer to airtight containers. Refrigerate for up to 4 days.

To Freeze:

Freeze in individual portions. Thaw overnight in the fridge before reheating.

To Reheat:

Reheat on the stove or microwave in 1-minute bursts, stirring in between.

Add a splash of broth if it thickens too much.

Why One Pot?

One pot means:

• Less cleanup
• Fewer dishes
• More flavor (everything cooks together)
• Fast and efficient cooking

It’s perfect for busy weeknights. Just chop, simmer, and serve.

Flavor Boosters

Want to level it up even more? Try these:

• Add a splash of balsamic vinegar or wine to the sauce base.
• Stir in spinach or kale during the last 5 minutes.
• Top with fried garlic or crispy onions.
• Use fire-roasted tomatoes for a smoky edge.

Simple changes can add big flavor.

Serving Suggestions

This soup is a meal on its own. But here’s what pairs well:

• Garlic bread
• Caesar salad
• Roasted veggies
• A glass of red wine or sparkling water

Keep sides simple. The soup does all the heavy lifting.

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FAQs

1. Can I use other pasta instead of lasagna noodles?

Yes. Any sturdy pasta works. Rotini, penne, bowtie, or broken spaghetti are great options. Just adjust cooking time based on the shape.

2. Can I use gluten-free noodles?

Absolutely. Use your favorite gluten-free lasagna noodles. Be careful not to overcook them—they can break down faster in soup.

3. What type of meat works best?

Ground beef is traditional, but spicy Italian sausage adds great flavor. Ground turkey or plant-based meat also works well.

4. Can I make it ahead of time?

Yes. The soup stores well for up to 4 days. You can also make the cheese topping ahead and store it separately until serving.

5. Can I make this in a slow cooker?

Yes. Brown the meat first, then add everything except pasta to the slow cooker. Cook on low for 6–7 hours. Add pasta in the last 30 minutes.

6. Is this recipe freezer-friendly?

Very much so. Cool completely, then portion into freezer-safe containers. It will keep for up to 2 months. Thaw overnight before reheating.

7. How do I stop the pasta from getting mushy?

Only cook the pasta until al dente. As it sits in the hot soup, it will continue to soften. Reheat gently and add broth as needed.

8. What cheese can I use instead of ricotta?

Try cottage cheese, cream cheese, or even mascarpone. You can also skip it and just use shredded mozzarella and Parmesan.

9. Can I use canned tomato sauce instead of crushed tomatoes?

Yes, though it will be smoother and less rustic. Add a little less broth if using sauce, as it’s thinner than crushed tomatoes.

10. How can I thicken or thin the soup?

To thicken, simmer longer or add a tablespoon of tomato paste. To thin, add extra broth or a splash of water as needed.