There’s something magical about One Pot Lasagna Soup—it’s like a hug in a bowl, but without the marathon kitchen cleanup. As a busy mom of three, I can’t tell you how many nights this soup has saved me from ordering takeout. With just one pot, a handful of pantry staples, and 30 minutes, you’ll have a hearty, cheesy, flavor-packed dinner that tastes like classic lasagna but feels way less intimidating.
And honestly? My kids love it just as much as I do—which is saying something, because getting all three to agree on dinner feels like winning the culinary lottery.
Table of Contents
Why You’ll Love This One Pot Lasagna Soup
- Ready in 30 minutes flat (yes, really).
- Classic lasagna flavor with way less effort.
- Family-friendly—picky eaters will dive right in.
- One pot = less cleanup (praise hands).
- Cozy enough for a chilly night, but light enough for any season.
What Does One Pot Lasagna Soup Taste Like?
Think about all the comfort of traditional lasagna: rich tomato sauce, savory meat, tender noodles, and gooey cheese. Now imagine it all mingled together in a warm, slurpable bowl. It’s creamy, hearty, and bursting with Italian herb goodness—like Nonna’s lasagna, but with a spoon.
Ingredients You’ll Need for One Pot Lasagna Soup
Making One Pot Lasagna Soup doesn’t require fancy ingredients—just a few simple staples you probably already have in your kitchen. Think of it as everything you’d put into a classic baked lasagna, but in a much easier, weeknight-friendly form. Here’s what you’ll need:
- Ground beef (1 lb): The foundation of flavor. You can stick with ground beef for a milder taste. For a lighter version, ground turkey or chicken works beautifully, too.
- Onion (1 medium, chopped): Every good soup starts with aromatics. Onion adds that savory depth and balances the acidity of the tomatoes.
- Garlic (2 cloves, minced): Garlic is the soul of Italian cooking. It transforms the broth into something irresistible.
- Crushed tomatoes (28 oz can): A big can of crushed tomatoes gives you that classic lasagna sauce vibe. If you love a slightly chunkier texture, you can swap half for diced tomatoes.
- Broth (4 cups chicken or vegetable): This keeps the soup from being too heavy while layering in extra flavor. If you’re making a vegetarian version, definitely go for vegetable broth.
- Dried oregano (1 teaspoon): Classic herb that ties the soup to its Italian roots.
- Dried basil (1 teaspoon): A sweet, fragrant herb that rounds out the flavor profile.
- Bay leaf (1): It’s small but mighty—adding a subtle depth that makes the soup taste like it’s been simmering for hours.
- Lasagna noodles (8 oz, broken into pieces): Here’s the fun part! Breaking the noodles gives the soup its playful, rustic texture. They cook right in the pot, soaking up all the flavors.
- Ricotta cheese (2 cups): This is where the magic happens. Ricotta melts into the soup, making it creamy and rich—just like the layers of traditional lasagna.
- Shredded mozzarella cheese (1 ½ cups): Melty, gooey, stretchy perfection. Half goes into the soup, and half is sprinkled on top when serving.
- Parmesan cheese (½ cup, grated): Adds sharp, nutty flavor and a salty finish.
- Salt and pepper (to taste): Essential for balancing all those bold flavors.
- Fresh basil (optional, for garnish): A sprinkle of fresh basil at the end brightens the dish and adds a pop of color.
One of my favorite parts about this recipe is that it uses a mix of pantry staples and fresh ingredients—nothing complicated, just comforting. If you’ve made my Broccoli Cheddar Soup with Shells before, you know I’m a big believer in recipes that feel special but don’t send you running to three different grocery stores. This One Pot Lasagna Soup fits that philosophy perfectly.
How to Make One Pot Lasagna Soup
The beauty of One Pot Lasagna Soup is that it delivers all the cozy flavors of traditional lasagna without the layering, baking, or mountain of dishes. Everything comes together in a single pot, making this recipe both weeknight-friendly and impressive enough for company. Let’s walk through it, step by step:
Step 1: Brown the Meat
Start by heating a large, heavy-bottomed pot or Dutch oven over medium heat. Add your ground beef (about 1 lb). As it cooks, use a wooden spoon to break it up into small crumbles. Cook until the meat is no longer pink, about 5–7 minutes. This step builds the foundation of flavor for the soup. If your meat releases a lot of grease, you can carefully drain off some, but leave a little behind—it adds richness.
💡 Tip: Want to keep things lighter? Swap in ground turkey or chicken. I do this often when making soups like my Creamy Potato Hamburger Soup, and it still turns out hearty and delicious.
Step 2: Sauté the Aromatics
Once the meat is browned, stir in 1 chopped onion. Cook for 3–4 minutes until softened and lightly golden. Next, add 2 minced garlic cloves and cook for another 1–2 minutes, just until fragrant. This step might make your kitchen smell so good that your family will start hovering, asking, “When’s dinner ready?”
Step 3: Build the Broth
Now it’s time to add the soul of the soup. Pour in one 28 oz can of crushed tomatoes and 4 cups of chicken or vegetable broth. Give everything a good stir to combine. This mixture will soon transform into a rich, tomatoey base that mimics the sauce of classic lasagna.
Step 4: Season Generously
Drop in your 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 bay leaf. Season with a pinch of salt and pepper to start. Herbs are what make this soup taste authentically Italian, so don’t skip them! Turn up the heat and bring the pot to a gentle boil.
Step 5: Cook the Noodles Right in the Pot
Once the broth is bubbling, add your broken lasagna noodles (8 oz). Stir well to make sure none of the noodles stick together. Reduce the heat to medium-low and let the soup simmer for about 10 minutes, or until the noodles are tender but not mushy. Cooking the pasta directly in the broth allows it to soak up all that tomato-herb goodness.
Step 6: Stir in the Cheese
Here’s where the magic happens. Remove the bay leaf, then stir in 2 cups of ricotta cheese until fully melted and creamy. Next, sprinkle in half of your mozzarella (about ¾ cup) and half of the Parmesan (about ¼ cup). Stir until the cheeses are melted and blended into the soup. The result? A luscious, creamy base that tastes like you’ve been layering noodles and cheese for hours.
Step 7: Taste and Adjust
Give your soup a quick taste test. Need more salt? A little more pepper? Adjust to your liking. This is your chance to make it perfect for your family’s taste buds.
Step 8: Serve and Garnish
Ladle the One Pot Lasagna Soup into bowls, making sure each serving has plenty of noodles, broth, and cheesy goodness. Top with the remaining mozzarella and Parmesan so it melts into gooey perfection. If you have fresh basil on hand, sprinkle it over the top for color and freshness.
Step 9: Make It a Meal
Serve your bowls of lasagna soup with crusty garlic bread or breadsticks for dipping, or pair it with a crisp green salad for balance. My kids are convinced this soup was made for dunking garlic bread, and honestly, they’re not wrong.
Tips and Tricks for Perfect One Pot Lasagna Soup
- Don’t overcook noodles—they’ll keep softening in the hot soup.
- Ricotta trick: Stir it in slowly for that dreamy, creamy texture.
- Make it lighter: Use ground turkey instead of beef.
- Storage hack: Keep noodles and soup base separate if storing overnight. That way, your leftovers won’t get mushy.
- Kid-approved tip: Serve with garlic bread for dipping. My kids think it’s non-negotiable.
Storage for One Pot Lasagna Soup
- Refrigerator: Store in airtight containers for up to 3 days.
- Freezer: Freeze the soup without noodles for up to 2 months. Add fresh noodles when reheating.
- Reheat: Warm gently on the stovetop, adding a splash of broth if too thick.
FAQs
Can I make this vegetarian?
Yes! Use vegetable broth and swap meat for mushrooms or lentils.
Can I use oven-ready lasagna noodles?
You can, but regular ones give the best texture. Just break them into bite-size pieces.
What cheese works best?
Ricotta makes it creamy, mozzarella gives it that gooey pull, and Parmesan adds sharpness—you’ll want all three.
Conclusion
If you’ve been craving lasagna but don’t want to spend hours in the kitchen, One Pot Lasagna Soup is your answer. It’s quick, cozy, and delivers all the flavors you love in one easy pot. Give it a try, and trust me—your family will ask for seconds.
👉 And if soups are your love language like they are mine, check out my Broccoli Cheddar Soup with Shells or my Vegan Cheeseburger Soup next.
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One Pot Lasagna Soup: 3 Simple Steps to Comfort Food Bliss
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: One Pot
- Cuisine: Italian-American
Description
One Pot Lasagna Soup delivers all the comforting flavors of classic lasagna in a fraction of the time. Hearty, cheesy, and perfect for busy weeknights, this one-pot wonder is a crowd-pleaser.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 8 oz lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
1. In a large pot over medium heat, cook the ground beef, breaking it up with a spoon.
2. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute.
3. Pour in the crushed tomatoes and broth. Stir to combine.
4. Add oregano, basil, and bay leaf. Season with salt and pepper. Bring to a boil.
5. Once boiling, add the broken lasagna noodles. Reduce heat and simmer for about 10 minutes, or until noodles are tender.
6. Stir in the ricotta cheese until fully combined and creamy. Mix in half of the mozzarella and Parmesan cheeses until melted.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Remove bay leaf and ladle soup into bowls. Top with remaining mozzarella, Parmesan cheese, and fresh basil if desired.
Notes
For extra richness, you can sauté the meat with a splash of red wine before adding the tomatoes. Pair with crusty bread or a fresh green salad for a complete meal. This soup tastes even better the next day, making it ideal for leftovers.
