Hearty One-Pot Lasagna Soup

This Hearty One-Pot Lasagna Soup captures everything I love about traditional lasagna—rich meat sauce, tender pasta, creamy cheese—without the layers or the time. It’s a cozy, comforting meal made entirely in one pot, and it delivers that classic Italian flavor with a lot less effort. Perfect for busy nights or when I’m craving something warm and satisfying, this soup is always a hit.

Why You’ll Love This Recipe

I love how this soup gives me all the lasagna vibes with a fraction of the prep and cleanup. There’s no need to boil noodles separately or assemble layers—I just simmer everything together for a hearty, flavorful dish. The pasta cooks right in the broth, soaking up the rich tomato and herb flavors, while the dollop of ricotta and sprinkle of mozzarella give it that creamy, cheesy finish. It’s a warm bowl of comfort that feels like a hug after a long day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage (or a mix of both)
• Onion, chopped
• Garlic, minced
• Crushed tomatoes
• Tomato paste
• Chicken or beef broth
• Lasagna noodles, broken into pieces
• Italian seasoning
• Dried basil and oregano
• Red pepper flakes (optional)
• Salt and pepper to taste
• Ricotta cheese
• Mozzarella cheese (shredded)
• Parmesan cheese (grated)
• Olive oil
• Fresh basil or parsley for garnish (optional)

directions

1. I heat olive oil in a large pot or Dutch oven over medium heat. I add the ground meat and onion, cooking until the meat is browned and the onion is soft.

2. I stir in the garlic, tomato paste, and seasonings—Italian seasoning, basil, oregano, and a pinch of red pepper flakes—for about a minute.

3. I pour in the crushed tomatoes and broth, bringing the mixture to a boil.

4. Once boiling, I add the broken lasagna noodles and reduce the heat to a simmer. I cook until the noodles are tender, about 10–12 minutes, stirring occasionally to prevent sticking.

5. I taste and adjust the seasoning with salt and pepper.

6. To serve, I ladle the soup into bowls and top each one with a dollop of ricotta, a sprinkle of mozzarella, and some grated Parmesan. I let the cheeses melt slightly before digging in.

Servings and timing

This recipe serves 6 generous portions.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegetarian version: I skip the meat and use chopped mushrooms and zucchini for a veggie-packed version.

• Add spinach: I stir in a few handfuls of baby spinach during the last few minutes of cooking for extra greens.

• Make it creamy: I add a splash of heavy cream or a spoonful of cream cheese to the broth for a richer texture.

• Use other pasta: I substitute with short pasta like mafalda, bowties, or rotini if I don’t have lasagna noodles.

• Spicy twist: I use spicy Italian sausage and extra red pepper flakes for a bold kick.

storage/reheating

I let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb some liquid, so when I reheat it on the stove or in the microwave, I add a splash of broth or water to bring it back to the right consistency. For best texture, I reheat gently and stir often. This soup doesn’t freeze well with the pasta already in it, but I sometimes freeze the broth and meat base separately and add fresh noodles when I reheat.

FAQs

Can I make this ahead of time?

Yes, I can make the soup ahead, but I keep the noodles separate if I plan to serve it later. This prevents them from getting too soft.

Can I use oven-ready lasagna noodles?

Absolutely. I break them into pieces and add them just like regular noodles—they work great in soup.

What kind of meat works best?

I like using a mix of ground beef and Italian sausage for deep flavor, but ground turkey or chicken also work well.

How do I make it gluten-free?

I use gluten-free lasagna noodles or substitute with a gluten-free short pasta. Everything else in the soup is naturally gluten-free.

Do I have to add the cheese on top?

No, but I highly recommend it! The ricotta, mozzarella, and Parmesan combo adds that true lasagna flavor and creamy texture.

Conclusion

This Hearty One-Pot Lasagna Soup is my lazy-day answer to classic lasagna—rich, cheesy, and totally satisfying, without all the layering and baking. It’s quick to make, perfect for leftovers, and guaranteed to warm me up from the inside out. Whether I’m cooking for family or meal-prepping for the week, this comforting bowl never lets me down.