Lasagna has always been a labor of love—the kind of dish you make when you have a lazy Sunday and the time to layer pasta, sauce, and cheese into bubbly perfection. But sometimes, you just want that rich, cheesy flavor without all the steps, pans, and hours in the kitchen. That’s where One Pot Lasagna Soup steps in. It’s like your favorite pasta casserole jumped into a cozy pot of soup, offering all the flavor and comfort in a fraction of the time.
I still remember the first time I tried making lasagna soup on a busy weeknight. I wasn’t sure if it would live up to the classic, but as soon as I took that first spoonful—creamy, tangy tomato broth, tender noodles, and melty cheese—I knew this was a keeper. Even better, it all came together in one pot, so cleanup was a breeze. The family loved it so much that it’s become part of our regular rotation.
This dish is hearty enough to serve as a standalone meal, but it’s also incredibly versatile. You can switch up the protein, add extra veggies, or make it vegetarian. It’s the kind of recipe that works for casual dinners, cozy nights in, and even small gatherings where you want something that feels special but won’t keep you in the kitchen all evening.
Why You’ll Love This Recipe
- One pot, minimal cleanup – No juggling multiple pans or baking dishes
- Quick and easy – Ready in about 30 minutes from start to finish
- All the lasagna flavor – Without the layering and baking
- Customizable – Works with beef, sausage, chicken, or a vegetarian swap
- Kid-friendly – Creamy, cheesy, and comforting
- Perfect for leftovers – Tastes even better the next day
Ingredients (Serves 6)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef or Italian sausage (or half-and-half for more flavor)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- Fresh basil for garnish
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Heat the Olive Oil
In a large pot, heat olive oil over medium heat until shimmering.
Step 2: Sauté Onion and Garlic
Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for another 1 minute until fragrant.
Step 3: Brown the Meat
Add the ground beef or Italian sausage to the pot. Break it apart with a spoon and cook until browned all over, about 5–6 minutes. Drain any excess fat if needed.
Step 4: Add Tomatoes, Broth, and Seasoning
Pour in the crushed tomatoes and chicken or vegetable broth. Stir in Italian seasoning, then add the broken lasagna noodles. Bring to a gentle simmer.
Step 5: Cook the Noodles
Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender but not mushy.
Step 6: Incorporate the Cheese
Reduce heat to low. Stir in the ricotta cheese and half of the mozzarella until melted and creamy. Adjust seasoning with salt and pepper to taste.
Step 7: Serve and Garnish
Ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and a sprinkle of fresh basil.
Tips & Variations
- Make it vegetarian – Swap the meat for sautéed mushrooms, zucchini, or spinach
- Boost the flavor – Add a splash of red wine when you add the tomatoes for a deeper flavor
- Control the creaminess – Add more ricotta for a richer texture or stir in heavy cream at the end
- Spice it up – Add crushed red pepper flakes for a little heat
- Pasta swaps – You can use bowtie, penne, or rotini if you don’t have lasagna noodles
Serving Suggestions
This soup is hearty on its own, but a slice of crusty garlic bread on the side is always a welcome addition. For a lighter pairing, serve it with a crisp green salad dressed in a simple vinaigrette. If you’re feeding a crowd, keep the soup warm in the pot and let guests ladle their own, topping with cheese and basil at the table.
Nutritional Benefits
Using a tomato-based broth means this soup is rich in lycopene, a powerful antioxidant. The ricotta and mozzarella provide a good amount of protein and calcium, while whole wheat lasagna noodles can add extra fiber if you choose to use them. You can make it lighter by using part-skim ricotta and mozzarella without losing much flavor.
FAQ
Can I make this ahead of time? Yes! Make the soup without adding the ricotta and mozzarella, then reheat and stir in the cheeses just before serving.
Will the noodles get soggy? Over time, yes. If you’re making this for meal prep, cook the noodles separately and add them just before serving.
Can I freeze lasagna soup? Absolutely—just skip adding the cheese before freezing. Thaw, reheat, and add cheese when ready to serve.
What’s the best protein to use? Italian sausage gives the richest flavor, but ground beef or turkey also work well.
Can I make it spicy? Yes, add a pinch of red pepper flakes or use spicy Italian sausage.
Final Thoughts
One Pot Lasagna Soup is everything you love about lasagna—rich tomato sauce, tender pasta, and creamy cheese—without the fuss. It’s the perfect balance of comfort and convenience, and it’s a dish you can tweak to fit whatever you have on hand. Whether you’re making it for a family dinner, a cozy night in, or meal prep for the week ahead, it’s a recipe worth keeping in your back pocket. After one bowl, you might just forget about making traditional lasagna altogether.
The Goods
One Pot Lasagna Soup
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Recipes
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb ground beef or Italian sausage or half-and-half for more flavor
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp Italian seasoning
- 8 oz lasagna noodles broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
Step 1: Heat the Olive Oil
- In a large pot, heat olive oil over medium heat until shimmering.
Step 2: Sauté Onion and Garlic
- Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for another 1 minute until fragrant.
Step 3: Brown the Meat
- Add the ground beef or Italian sausage to the pot. Break it apart with a spoon and cook until browned all over, about 5–6 minutes. Drain any excess fat if needed.
Step 4: Add Tomatoes, Broth, and Seasoning
- Pour in the crushed tomatoes and chicken or vegetable broth. Stir in Italian seasoning, then add the broken lasagna noodles. Bring to a gentle simmer.
Step 5: Cook the Noodles
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender but not mushy.
Step 6: Incorporate the Cheese
- Reduce heat to low. Stir in the ricotta cheese and half of the mozzarella until melted and creamy. Adjust seasoning with salt and pepper to taste.
Step 7: Serve and Garnish
- Ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and a sprinkle of fresh basil.
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