Mouthwatering One Pot Lasagna Soup

This One Pot Lasagna Soup is everything I love about classic lasagna—rich tomato flavor, hearty meat, tender noodles, and melty cheese—all simmered together in one cozy bowl. I love how this soup satisfies every comfort food craving without the layering, baking, and cleanup that comes with traditional lasagna. It’s the perfect easy dinner for busy nights when I want something warm, filling, and downright irresistible.

Why You’ll Love This Recipe

I love this lasagna soup because it has all the familiar flavors of lasagna with a fraction of the work. Everything cooks in a single pot, so cleanup is easy and the flavor builds as it simmers. The noodles soak up the savory tomato broth, and when I top each bowl with a dollop of cheesy goodness, it tastes just like a big, melty bite of baked lasagna. It’s hearty enough to stand alone, and leftovers taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef or Italian sausage

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 (28 oz) can crushed tomatoes

• 4 cups low-sodium beef or chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon sugar (optional, to balance acidity)

• 8 lasagna noodles, broken into pieces

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 cup ricotta cheese (for topping)

• Fresh basil or parsley (optional, for garnish)

directions

1. In a large soup pot or Dutch oven, I brown the ground beef or sausage over medium heat until fully cooked. I drain any excess fat.

2. I add the chopped onion and cook until soft, about 4 minutes. Then I stir in the garlic and tomato paste, cooking for another minute until fragrant.

3. I pour in the crushed tomatoes, broth, Italian seasoning, salt, pepper, and sugar (if using). I bring everything to a gentle boil.

4. I add the broken lasagna noodles to the pot and stir. I let the soup simmer uncovered for 10–12 minutes, or until the noodles are tender, stirring occasionally.

5. Once the noodles are cooked, I stir in the mozzarella and Parmesan cheeses until melted.

6. I ladle the soup into bowls and top each one with a generous scoop of ricotta cheese. I like to garnish with chopped fresh basil or parsley for a pop of color and flavor.

7. I serve it hot and cheesy with a side of crusty bread if I’m feeling extra indulgent.

Servings and timing

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: ~40 minutes

• Yields: 4–6 servings

Variations

Sometimes I mix half ground beef and half Italian sausage for even more flavor. For a lighter version, I use ground turkey and skip the ricotta. I’ve also added spinach, mushrooms, or zucchini to sneak in extra veggies. If I want to make it spicy, I toss in red pepper flakes or use hot Italian sausage.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup in an airtight container and reheat it on the stovetop or in the microwave. The noodles may absorb more liquid, so I often add a splash of broth or water when reheating to loosen it up. I don’t recommend freezing it with noodles, but the broth and meat base can be frozen separately and finished fresh with pasta when ready.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use bowtie, penne, or broken spaghetti if I don’t have lasagna noodles on hand. Just adjust the cooking time based on the pasta.

Is this soup very thick?

It’s thicker than a broth-based soup, but still spoonable. If it thickens too much as it sits, I stir in a bit more broth when serving.

Can I make this soup vegetarian?

Definitely. I skip the meat and use vegetable broth, then add lentils or mushrooms for a hearty, plant-based version.

Can I use no-boil lasagna noodles?

Yes, but I keep an eye on the texture—no-boil noodles cook a bit faster and may break down more quickly if overcooked.

What’s the best cheese topping for this soup?

I love the trio of mozzarella, Parmesan, and ricotta. But I’ve also topped it with just shredded cheese or even a swirl of cream for a simpler finish.

Conclusion

This One Pot Lasagna Soup is a delicious shortcut to lasagna flavor without the fuss. I love how cozy and satisfying it is, with tender noodles, rich broth, and layers of melty cheese in every spoonful. Whether I’m serving it for a family dinner or meal prepping for the week, it always hits the spot—and leaves everyone asking for seconds.