One-Pot Lasagna Soup is like all the best parts of lasagna in a cozy, warm bowl. It’s packed with tender noodles, hearty ground beef, rich tomato sauce, and creamy cheese, all simmered together with Italian herbs. The soup has the flavors of classic lasagna but comes together way faster and with less mess.
I love making this soup when I want something comforting but don’t feel like standing over the stove or heating up the whole kitchen. It feels like a special dinner but is really easy to put together in just one pot. Plus, the cheesy topping melts right into the hot soup, making every bite so satisfying.
My favorite way to enjoy this is with a side of crusty bread to soak up all the flavorful broth. It’s the kind of meal that everyone in the family asks for again and again, especially on chilly evenings. If you’re like me, this will quickly become your go-to bowl of comfort food!
Key Ingredients & Substitutions
Ground Beef: This adds heartiness and rich flavor. For a leaner option, try ground turkey or chicken. For a vegetarian twist, use plant-based crumbles or sautéed mushrooms.
Lasagna Noodles: Breaking them into pieces works perfectly here. You can also use other pasta shapes like broken rigatoni or penne. Gluten-free pasta works well too.
Tomatoes: Crushed tomatoes give the soup a thick, rich base. If you only have diced tomatoes, that’s fine, just crush them slightly while cooking.
Cheese Mixture: The combo of ricotta, mozzarella, and Parmesan brings creamy, melty, and tangy flavors. If you’re dairy-free, try vegan cheeses or skip the topping and swirl in a spoonful of cashew cream.
How Do I Get the Pasta Perfect without Overcooking in the Soup?
Cooking noodles directly in soup can be tricky. Here’s what helps me:
- Break lasagna noodles into bite-size pieces before adding; this helps them cook evenly and fit nicely in the pot.
- Add them once the soup is boiling to start cooking immediately.
- Lower heat to a gentle simmer—too high heat can make noodles mushy.
- Stir occasionally to prevent noodles from sticking.
- Keep an eye on the cooking time and taste the noodles a minute or two before the suggested time to avoid overcooking.
- If the soup thickens too much while the noodles cook, add a splash of beef broth or water to keep the right consistency.
Following these tips makes your noodles tender yet firm, just like in classic lasagna.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients in one place and simmering the soup evenly.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Chef’s knife – helps you finely chop onions and garlic quickly and safely.
- Cutting board – provides a sturdy surface for chopping your veggies and herbs.
- Measuring cups and spoons – useful for adding the right amounts of broth, spices, and cheese.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more flavorful soup.
- Add chopped spinach or kale near the end of cooking to boost nutrition and color.
- Use vegetarian crumbles and vegetable broth to make a meat-free version.
- Stir in fresh basil or oregano after cooking to brighten the flavors.
One-Pot Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 8 oz (225g) broken lasagna noodles or large pasta pieces
- Salt and pepper, to taste
Cheese Mixture:
- 1 cup (240g) ricotta cheese
- 1/2 cup (50g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Other:
- Olive oil (for cooking)
- Garlic bread or crusty bread (for serving)
How Much Time Will You Need?
This One-Pot Lasagna Soup takes about 30 minutes from start to finish. It includes about 10-15 minutes of prep and a 15-minute cook time to simmer everything together. Plus a few extra minutes to mix the cheese topping and serve. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Cook the Base:
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in minced garlic and cook until fragrant, about 30 seconds.
2. Brown the Beef:
Add the ground beef. Cook, breaking it up with a spoon until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
3. Add the Sauce Ingredients:
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, basil, thyme, red pepper flakes (if you like a bit of heat), salt, and pepper. Bring the mixture to a boil.
4. Cook the Pasta:
Break the lasagna noodles into bite-sized pieces and add them to the boiling soup. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 10-12 minutes until noodles are tender.
5. Prepare the Cheese Mixture:
While the noodles cook, combine ricotta cheese, shredded mozzarella, grated Parmesan, and fresh chopped parsley in a small bowl.
6. Serve:
Once noodles are cooked and the soup is slightly thickened, turn off the heat. Ladle soup into bowls and top each with a good spoonful of the cheese mixture. Garnish with extra parsley and a crack of black pepper. Serve immediately with garlic or crusty bread on the side for dipping.
Can I Use Frozen Ground Beef in This Recipe?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess liquid from diluting the soup.
Can I Make One-Pot Lasagna Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
What Can I Substitute for Lasagna Noodles?
You can use broken broken rigatoni, penne, rotini, or any large pasta you have on hand. Just adjust the cooking time to ensure the pasta stays al dente and doesn’t get mushy.
How Should I Store the Leftover Cheese Mixture?
Keep the ricotta, mozzarella, Parmesan, and parsley mix in an airtight container in the fridge for up to 2 days. Give it a good stir before serving to refresh the texture.
