One-Pot Lasagna Soup
Lasagna is the ultimate comfort food, but let’s face it—assembling layers and waiting for it to bake can be time-consuming. Enter One-Pot Lasagna Soup! This recipe combines everything you love about traditional lasagna—rich tomato sauce, hearty ground meat, melty cheese—but in a fraction of the time and with just one pot to clean.
This dish has become a weeknight favorite in my house. The aroma of Italian herbs fills the kitchen, and the cheesy topping is irresistible. It’s cozy, satisfying, and surprisingly easy to make. Plus, it’s customizable to suit your family’s tastes.
Questions I Often Get Asked About This Recipe
Q: What type of pasta works best for this soup?
A: Broken lasagna noodles are traditional, but any short pasta like bowties, rotini, or penne works well.
Q: Can I make this vegetarian?
A: Definitely! Swap the ground meat for plant-based crumbles or add extra veggies like mushrooms, zucchini, and spinach.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits, so you may need to add a splash of broth when reheating.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the pasta to prevent it from becoming mushy. Cook and add the pasta fresh when reheating.
Q: What toppings do you recommend?
A: Shredded mozzarella, a dollop of ricotta, fresh basil, and a sprinkle of Parmesan cheese make the perfect toppings.
What You Need to Make One-Pot Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups (1 L) chicken or beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 8 oz (225 g) lasagna noodles, broken into pieces
- Salt and pepper to taste
For Serving
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Equipment
- Large pot or Dutch oven
- Ladle
How to Make One-Pot Lasagna Soup
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it into crumbles as it cooks. Once browned, stir in the onion and garlic, cooking until fragrant and softened. - Build the Flavor Base
Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 1–2 minutes to enhance the flavors. - Add the Liquids
Pour in the broth, crushed tomatoes, and diced tomatoes. Bring the mixture to a gentle boil. - Cook the Pasta
Add the broken lasagna noodles to the pot. Reduce heat to a simmer and cook until the noodles are tender, about 10–12 minutes. Stir occasionally to prevent sticking. - Season and Serve
Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and top with shredded mozzarella, a dollop of ricotta, and grated Parmesan. Garnish with fresh basil and serve hot.
Tips for Perfect One-Pot Lasagna Soup
- Use Fresh Herbs: For an extra burst of flavor, finish with fresh basil or parsley.
- Control the Spice: Adjust the red pepper flakes to make it as mild or spicy as you prefer.
- Make It Creamy: Stir in a splash of heavy cream for a richer soup.
- Keep It Light: Use ground turkey or chicken for a leaner version.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This soup was incredible! It tasted just like lasagna but was so much easier to make.” – Megan
⭐️⭐️⭐️⭐️ “I swapped out the ground beef for mushrooms, and it was delicious. Perfect for a vegetarian dinner!” – Carla
⭐️⭐️⭐️⭐️⭐️ “My kids loved it and even asked for seconds. This recipe is a keeper!” – Sarah
⭐️⭐️⭐️⭐️⭐️ “I added some spinach to the soup, and it turned out great. A hearty and flavorful meal.” – Tom
⭐️⭐️⭐️⭐️⭐️ “So comforting and easy to make. I’ll definitely be making this again!” – Jane
Printable Recipe
One-Pot Lasagna Soup
One-Pot Lasagna Soup is a simple, flavorful twist on the classic comfort food. Made in one pot, it’s perfect for busy weeknights or cozy family dinners.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper to taste
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it into crumbles as it cooks. Once browned, stir in the onion and garlic, cooking until fragrant and softened.
Build the Flavor Base
- Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 1–2 minutes to enhance the flavors.
Add the Liquids
- Pour in the broth, crushed tomatoes, and diced tomatoes. Bring the mixture to a gentle boil.
Cook the Pasta
- Add the broken lasagna noodles to the pot. Reduce heat to a simmer and cook until the noodles are tender, about 10–12 minutes. Stir occasionally to prevent sticking.
Season and Serve
- Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and top with shredded mozzarella, a dollop of ricotta, and grated Parmesan. Garnish with fresh basil and serve hot.
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