One Pot Lasagna Soup

One Pot Lasagna Soup is my go-to recipe when I’m craving all those classic lasagna flavors but don’t want to spend an hour layering noodles and cheese. This hearty soup delivers everything you love about traditional lasagna in a cozy, spoon-ready bowl that’s ready in just 40 minutes. I stumbled upon this idea on a particularly busy Tuesday when my family was begging for Italian comfort food but I needed something quick.

The genius of this one pot lasagna is how the broken lasagna noodles cook directly in the savory tomato broth, absorbing all those herby, beefy flavors. When you stir in the ricotta and mozzarella at the end, they melt into creamy pockets throughout the soup. My husband says this lasagna soup recipe actually tastes better than regular lasagna because every spoonful has the perfect ratio of noodles, meat, and cheese. Plus, there’s only one pot to clean, which makes it a true weeknight winner in my book.

Simple Ingredients for Big Flavor

I always use ground beef with some fat content for this soup since it adds richness to the broth. Pro tip: don’t drain all the fat after browning, as it carries flavor throughout the dish.

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 pound ground beef (80/20 or 85/15 works best)
• 1 tablespoon tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for subtle heat)
• 6 cups beef broth (use good quality for best results)
• 8 lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese (full-fat for creaminess)
• 1 1/2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Pro tip: Break the lasagna noodles into irregular pieces rather than perfect squares. The varied sizes create better texture and help the noodles catch more of that delicious broth.

Easy One Pot Cooking Method

I recommend using a large Dutch oven or soup pot with a heavy bottom for even heat distribution when making this One Pot Lasagna Soup.

Step 1: Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. You’ll smell that sweet onion aroma developing.

Step 2: Stir in the minced garlic and cook for about 1 minute until fragrant. Watch carefully so the garlic doesn’t brown or burn, which would make it taste bitter.

Step 3: Add the ground beef to the pot, breaking it apart with a wooden spoon as it cooks. Cook for 6-8 minutes until the beef is completely browned with no pink remaining. The meat should have nice caramelized bits throughout. Drain only the excess fat, leaving about 1 tablespoon in the pot for flavor.

Step 4: Stir in the tomato paste and cook for 2 minutes, stirring constantly. This step deepens the tomato flavor and removes any raw taste from the paste. The mixture should darken slightly and become very fragrant.

Step 5: Add the crushed tomatoes, Italian seasoning, red pepper flakes if using, salt, and pepper. Stir everything together and let it simmer for 5 minutes, allowing the flavors to meld. The kitchen will smell absolutely amazing at this point.

Step 6: Pour in the beef broth and increase heat to bring the mixture to a rolling boil. The broth should be bubbling vigorously before you add the pasta.

Step 7: Add the broken lasagna noodles, making sure they’re mostly submerged in the liquid. Stir gently to prevent sticking. Reduce heat to maintain a steady simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. The pasta will continue to soften as it sits.

Step 8: Reduce heat to low. Add the ricotta cheese and half of the mozzarella (about 3/4 cup), stirring gently until both cheeses melt into the soup, creating creamy swirls throughout. This takes about 2-3 minutes.

Step 9: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the lasagna soup into bowls, then top each serving with the remaining mozzarella and a generous sprinkle of Parmesan cheese. Garnish with fresh basil or parsley for a pop of color and fresh flavor.

Perfect Pairings for Italian Night

This One Pot Lasagna Soup is hearty enough to be a complete meal, but these sides make it even more special and authentic.

Garlic Bread: Crusty, buttery garlic bread is essential for soaking up every last drop of that flavorful tomato broth and makes the meal feel extra special.

Caesar Salad: A classic Caesar with crisp romaine, crunchy croutons, and tangy dressing provides freshness that balances the rich, cheesy soup perfectly.

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil with a drizzle of balsamic glaze adds light, summery notes that complement the Italian flavors beautifully.

Roasted Vegetables: Simple roasted zucchini, bell peppers, or broccoli add nutritional balance and a slightly charred flavor that enhances the meal.

More Comforting Italian Soup Recipes

This One Pot Lasagna Soup pairs wonderfully with other Italian-inspired soups that bring restaurant-quality flavor to your home kitchen. For similar comfort food classics, try our White Lasagna Soup which features a creamy white sauce variation, or the hearty Sausage Minestrone Soup packed with vegetables and Italian sausage.

When you’re craving more one-pot pasta dishes, explore our Creamy Parmesan Italian Sausage Ditalini Soup, Easy Italian Wedding Soup, or the popular Creamy Italian Meatball Soup. For more high-protein options, our Italian Penicillin Soup and Minestrone Soup Recipe deliver similar satisfaction with different flavor profiles.

Storage and Reheating Instructions

Store leftover One Pot Lasagna Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, making leftovers incredibly delicious.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. The noodles will absorb liquid as the soup sits, so add extra beef broth or water (1/2 to 1 cup) when reheating to restore the desired consistency. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Pro tip: This lasagna soup freezes beautifully for up to 2 months in freezer-safe containers. Let it cool completely before freezing, then thaw overnight in the refrigerator. Reheat on the stovetop, adding extra broth as needed since the pasta continues absorbing liquid during storage. The cheese may separate slightly but will come back together when stirred during reheating.

Frequently Asked Questions

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