This One-Pot Lasagna Soup turns your favorite pasta dinner into a cozy, slurpable bowl of comfort—without the layering, baking, or waiting. With rich tomato broth, savory ground beef, tender noodles, and melty cheese, it captures everything you love about classic lasagna in a weeknight-friendly format. Best part? It’s all made in one pot and ready in just 30 minutes.
Why I Love This Recipe
All the lasagna vibes without the fuss
I’ve always loved lasagna, but let’s be honest—sometimes it’s just too much work. This soup delivers the same hearty flavors with way less effort. You sauté, simmer, and serve straight from the same pot. The aroma alone reminds me of Sunday dinners growing up, and the payoff is just as satisfying. It’s got that cozy factor that makes dishes like Pumpkin Pasta Bake so popular in cooler months.
Cheese on top, always
No lasagna is complete without the cheese, and this soup delivers with generous spoonfuls of mozzarella and ricotta right on top. When they melt into the hot broth, you get that creamy, gooey bite in every spoonful. It reminds me of the way cheese finishes our favorite fall bakes—comforting, rich, and hard to resist.
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One-Pot Lasagna Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This One-Pot Lasagna Soup is a quick and comforting version of your favorite Italian dish. With ground beef, tomato broth, lasagna noodles, and melted cheese, it’s hearty and ready in just 30 minutes.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground beef (or Italian sausage)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
4 cups beef or chicken broth
8 oz lasagna noodles, broken into pieces
Salt and pepper to taste
1 cup shredded mozzarella
1/2 cup ricotta cheese
Fresh basil for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté the onion until soft, about 4 minutes.
2. Add garlic and ground beef. Cook until browned, breaking up the meat as it cooks.
3. Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
4. Add crushed tomatoes and broth. Bring to a boil.
5. Add broken lasagna noodles. Simmer until noodles are tender, about 10–12 minutes.
6. Ladle soup into bowls and top with mozzarella and ricotta.
7. Garnish with fresh basil and serve hot.
Notes
To make this vegetarian, replace beef with lentils or mushrooms and use vegetable broth.
You can use any short pasta if you don’t have lasagna noodles on hand.
Store leftovers in the fridge for up to 4 days. Reheat gently and add fresh cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Keywords: One-pot lasagna soup, quick lasagna recipe, lasagna soup, easy fall dinner
How to Make Lasagna Soup
Simple pantry ingredients
All you need are basics like ground beef, garlic, onion, crushed tomatoes, tomato paste, Italian seasoning, and lasagna noodles. You can even break up the noodles straight into the pot. I always keep these on hand, especially during colder months when hearty meals are a must.
Quick and easy steps
Start by browning the meat and onion in a Dutch oven or large pot. Add garlic, tomato paste, and seasoning. Stir in broth and crushed tomatoes, then simmer with broken lasagna noodles until they’re tender. That’s it! Right before serving, add ricotta and shredded mozzarella to each bowl for that perfect finishing touch—just like we do with cozy bowls of protein-rich fall favorites.
Tips & Variations
Make it your own
Swap in Italian sausage for the beef if you prefer more spice. Want to go vegetarian? Use mushrooms or lentils instead of meat. Gluten-free noodles also work well here—just adjust the cooking time a bit.
Meal prep and storage
This soup stores beautifully. Keep leftovers in the fridge for up to 4 days. Store the soup and cheese toppings separately, so everything stays fresh and creamy. You can also freeze the soup base for up to 3 months.
FAQ
Can I use other types of pasta?
Absolutely. Rotini, bowtie, or even penne work great. Just adjust the simmer time so the pasta cooks through but doesn’t go mushy.
What if I don’t have ricotta?
No problem! Substitute with cottage cheese, mascarpone, or even a dollop of sour cream for that creamy finish.
Conclusion
If you’re craving a comforting dinner but short on time, this One-Pot Lasagna Soup is the answer. It’s hearty, cheesy, and ready in just 30 minutes—perfect for busy nights or anytime you want the warmth of lasagna without the prep. Whether you’re cooking for family or meal-prepping for the week, this recipe is sure to become a favorite in your fall dinner rotation.