One Pot Lasagna Soup is like all the best parts of classic lasagna brought together in a cozy, warm bowl. It has those familiar flavors of ground beef, tomatoes, Italian herbs, and tender pasta, swimming in a rich and slightly cheesy broth. The textures are a perfect mix of hearty and smooth, making it super comforting on any chilly day.
I love making this soup because it’s so simple—everything cooks in just one pot, which means less cleanup and more time to enjoy your meal. I usually add a little extra garlic and fresh basil to make it taste even better, and I always toast some crusty bread on the side to soak up every bit of that delicious broth. It feels like a big hug in food form!
This soup is one of those recipes that brings people together. When I serve it, everyone gathers around the table with smiles, grabbing bowls and topping their soup with a sprinkle of parmesan or a dollop of ricotta. It’s an easy way to share the joy of lasagna without the fuss of layers and baking, and it never fails to fill the house with cozy, happy vibes.
Key Ingredients & Substitutions
Ground beef or Italian sausage: I enjoy mixing beef and sausage for extra flavor, but you can use just one or swap with ground turkey or chicken for a lighter option.
Lasagna noodles: Breaking the noodles makes them easier to eat in soup form. If needed, try other sturdy pasta like penne or rigatoni, but avoid delicate shapes that fall apart.
Tomatoes & tomato paste: Crushed tomatoes add body and texture, while tomato paste deepens the flavor. If you prefer, use canned diced tomatoes and increase the paste slightly.
Cheese: Parmesan gives a salty, nutty richness. For a creamier finish, I like adding ricotta when serving. Mozzarella also works well if you want melty, gooey bites.
How Do You Prevent the Pasta From Sticking in the Soup?
This can be tricky since the noodles cook right in the soup broth. To keep them from sticking together or to the pot:
- Stir the soup regularly once you add the noodles, especially in the first few minutes.
- Use enough liquid so the pasta can move freely while cooking.
- Break the noodles into bite-sized pieces before adding—as smaller pieces separate more easily.
- Aim to cook the noodles just until tender; overcooked pasta gets mushy and clumps up.
Following these tips helps keep the noodles nicely separated and soft without turning the soup into a thick paste.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot without sticking.
- Wooden spoon or silicone spatula – makes stirring easy and won’t scratch your pot.
- Sharp knife and cutting board – for chopping onions, garlic, and fresh herbs quickly and safely.
- Measuring cups and spoons – to get your broth, seasoning, and pasta just right.
- Grater – handy if you’re shredding fresh Parmesan cheese for topping.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter, leaner soup that still tastes great.
- Add chopped spinach or kale near the end of cooking for extra color and nutrition.
- Swap crushed tomatoes for fire-roasted tomatoes to add a smoky depth to the flavor.
- Top with shredded mozzarella or dollops of ricotta for a creamier, cheesier finish.
One Pot Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef (or a mix of beef and Italian sausage)
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 4 cups (1 liter) beef broth or beef stock
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 2 teaspoons dried Italian seasoning (or a blend of dried basil, oregano, rosemary)
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 8 oz (225 g) lasagna noodles, broken into bite-sized pieces (or mafaldine pasta with ruffled edges)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh parsley or basil, chopped (for garnish)
- Optional: ricotta cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20 minutes to cook. Altogether, you’ll need around 30 minutes from start to finish, including simmering time for flavors to develop and pasta to cook perfectly in the soup.
Step-by-Step Instructions:
1. Sautéing the Meat and Vegetables:
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Add the finely chopped onion and cook until it becomes soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Adding Liquids and Seasoning:
Pour in the crushed tomatoes, tomato paste, and beef broth. Mix well to combine everything. Add the dried Italian seasoning, crushed red pepper flakes, salt, and freshly ground black pepper to taste. Bring the mixture to a gentle simmer.
3. Cooking the Pasta and Finishing Touches:
Once the soup is simmering, add the broken lasagna noodles. Stir occasionally to keep the noodles from sticking together or to the bottom of the pot. Cook for 8-10 minutes, or until the noodles are tender. Remove the pot from heat and stir in the grated Parmesan cheese so the soup becomes creamy and cheesy. Taste the soup and adjust the seasoning with more salt or pepper if needed.
4. Serving Your Soup:
Ladle the soup into bowls and sprinkle with chopped fresh parsley or basil. Add extra Parmesan cheese on top for more flavor. If you like, add a dollop of ricotta cheese to each bowl to make it extra creamy and to bring out that beloved lasagna taste.
Can I Use Frozen Ground Beef or Sausage for This Soup?
Yes! Just make sure to fully thaw the meat in the refrigerator overnight before cooking. This helps it brown evenly and ensures the soup’s texture stays perfect.
Can I Make One Pot Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup completely, then let it cool before refrigerating in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if the soup has thickened.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally. Adding a little extra broth helps loosen the pasta and keeps it from drying out.
Can I Substitute Different Pasta Shapes?
Yes! While broken lasagna noodles or mafaldine work best, you can use other sturdy pasta like penne or rigatoni. Avoid pasta that’s too thin or delicate, as it may get mushy quickly in the soup.
