A comforting, hearty soup that captures all the flavors of lasagna in a single pot — meat, tomato, noodles, and creamy cheese in every spoonful. It’s a cozy, fuss-free version of the classic Italian dish, all ready to be enjoyed with just a ladle and a bowl.
Why I Love This Recipe
I love how this one-pot lasagna soup brings all the rich, satisfying flavors of traditional lasagna without the effort of layering or baking. It’s the perfect comfort food for busy nights when I crave something warm and hearty. The cheesy topping melts right into the hot soup, creating a creamy, savory finish that’s irresistible. Plus, it’s a great way to feed a crowd or enjoy leftovers the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef or Italian sausage (or a mix)
1 tbsp olive oil
1 medium onion, diced
4–6 cloves garlic, minced
28 oz crushed or diced tomatoes
8 oz tomato sauce
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp kosher salt (or to taste)
½ tsp black pepper
4 cups beef broth (or use chicken broth)
6–8 lasagna noodles, broken into pieces (or about 1 cup pasta)
For the cheese topping:
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
¼ tsp kosher salt (for cheese mixture)
Garnish (optional):
Fresh basil
Extra Parmesan
Red pepper flakes
Directions
In a large pot over medium heat, I warm the olive oil and sauté the diced onion until soft (about 3–4 minutes). Then I add the minced garlic and cook for another 30 seconds.
I add the ground meat, break it up, and cook it until browned and fully cooked (3–5 minutes). I drain excess fat if needed.
Next, I stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. I make sure to scrape up the flavorful bits from the bottom of the pot.
I pour in the beef broth and mix everything together.
I add the broken lasagna noodles, submerging them in the liquid. Then I bring the pot to a simmer, cover it, and cook for about 10–15 minutes, stirring occasionally, until the noodles are tender.
While the soup simmers, I combine the ricotta, mozzarella, Parmesan, and a pinch of salt in a small bowl to create the cheese topping.
Once the noodles are done, I ladle the soup into bowls and top each with a generous spoonful of the cheese mixture. I like to finish with some basil, extra Parmesan, or red pepper flakes.
I serve it hot and enjoy every cozy, cheesy bite.
Servings and timing
This recipe makes 5 generous servings. Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes
Variations
I often switch things up depending on what I have on hand. Sometimes I use ground turkey or chicken for a lighter version, or plant-based crumbles when I want a meatless option. For added veggies, I toss in chopped spinach, zucchini, or bell peppers — they cook right into the soup and boost the nutrition. When I want a thinner broth, I add a splash more broth or water. If I’m planning to freeze the soup, I like to cook the noodles separately and stir them in just before serving to keep them from getting too soft.
Storage/Reheating
Leftover lasagna soup stores beautifully. I keep it in an airtight container in the fridge for up to 4 days. When I reheat it, I sometimes add a splash of broth or water to loosen it up, as the noodles tend to soak up more liquid over time. For freezing, I recommend storing the soup without the noodles — just add freshly cooked pasta when reheating for best texture.
FAQs
What kind of pasta can I use if I don’t have lasagna noodles?
I’ve used any short pasta I have on hand — penne, rotini, even broken spaghetti. It still tastes just as comforting.
Can I make this soup vegetarian?
Yes, I just skip the meat or use plant-based crumbles, and opt for vegetable broth instead of beef or chicken.
Can I cook the noodles separately?
Absolutely. Cooking them separately works great, especially if I plan to freeze or store the soup for a few days.
How can I make this soup spicier?
I like to add red pepper flakes either during cooking or as a garnish for a little heat.
Can I make it dairy-free?
Yes, I skip the cheese topping or use dairy-free alternatives. The soup is still flavorful on its own.
Conclusion
This one-pot lasagna soup is everything I love about classic lasagna — hearty, rich, and comforting — with a much simpler prep. It’s the kind of meal I keep coming back to, especially on chilly nights or when I need something cozy and satisfying. From the meaty tomato base to the cheesy topping, it’s a weeknight dinner winner in my kitchen.
A comforting, hearty soup that captures all the flavors of lasagna in a single pot — meat, tomato, noodles and creamy cheese in every spoonful.
Ingredients
1 lb ground beef or Italian sausage (or a mix) (≈ 450 g)
1 tbsp olive oil
1 medium onion, diced
4–6 cloves garlic, minced
28 oz crushed or diced tomatoes (≈ 800 g)
8 oz tomato sauce (≈ 225 g)
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp kosher salt (or to taste)
½ tsp black pepper
4 cups (≈ 1 L) beef broth (or use chicken broth) (may adjust for consistency)
6–8 lasagna noodles, broken into pieces (or about 1 cup pasta)
For the cheese topping:
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
¼ tsp kosher salt (for cheese mixture)
Garnish (optional): fresh basil, extra Parmesan, red pepper flakes
Instructions
In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until soft, about 3–4 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
Add the ground meat. Break it up with a spatula and cook until browned and no longer pink (3–5 minutes). Drain excess fat if needed.
Stir in the crushed or diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Scrape any browned bits from the bottom of the pot.
Pour in the beef broth and stir to combine.
Add the broken lasagna noodles to the pot, making sure they are submerged. Bring the mixture to a simmer. Cover and cook until the pasta is tender (about 10–15 minutes, depending on noodle thickness). Stir occasionally to prevent sticking.
While the soup is cooking, in a small bowl combine ricotta, mozzarella, Parmesan, and ¼ tsp salt to make the cheese mixture.
Once the noodles are cooked, ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with basil, extra Parmesan, or red pepper flakes as desired.
Serve hot and enjoy!
Notes
You can substitute ground turkey, chicken, or plant‑based crumbles for beef/sausage to lighten it.
If you prefer a thinner broth, add a little extra broth or water; for a thicker result, reduce liquid slightly or cook uncovered for a few minutes.
For advance prep or freezing, you may cook the noodles separately and add them just before serving to prevent sogginess. :contentReference[oaicite:0]{index=0}
Feel free to omit or reduce cheeses for a lighter version, or use lower‑fat cheese options. :contentReference[oaicite:1]{index=1}
Add extra vegetables (e.g. spinach, zucchini, bell pepper) to bulk up and boost nutrition. :contentReference[oaicite:2]{index=2}
