One-Pot Lasagna Soup is like all the best parts of a classic lasagna, but in a cozy, comforting bowl of soup. It’s packed with ground beef, tomatoes, pasta, and plenty of melted cheese that makes every spoonful feel like a warm hug. The flavors are rich and familiar, with a tomato base that’s hearty and just the right amount of tangy.
I love how easy this recipe makes dinner—everything cooks together in just one pot, which means less mess and more time to enjoy the tasty results. I usually sprinkle some extra mozzarella on top and let it melt while the soup is still warm; that gooey cheese moment is one of my favorite parts. Also, adding a handful of fresh basil or a dash of Parmesan before serving really brings out the flavors.
This soup is a perfect go-to for chilly nights or when you want that classic Italian comfort food without spending hours in the kitchen. I often make it when friends come over because it’s simple to serve and always a crowd-pleaser. Plus, it tastes even better the next day, so leftovers vanish fast in my house!
Key Ingredients & Substitutions
Ground Beef: This is the main protein giving the soup its rich flavor. You can swap it for ground turkey or chicken for a lighter option.
Lasagna Noodles: Traditionally in lasagna, these are flat sheets, but breaking them up works great here. Farfalle or any sturdy pasta like penne are good stand-ins, especially if you don’t have lasagna noodles.
Ricotta Cheese: Adds creaminess and mimics the classic lasagna filling. If you want a dairy-free version, try silken tofu seasoned with a pinch of salt and garlic powder.
Cheese Blend: Mozzarella and Parmesan bring gooey and nutty flavors. Feel free to use provolone or a mix of shredded Italian cheeses if you like.
Tomatoes & Broth: Crushed and diced tomatoes build a hearty base, while broth adds depth. Vegetable broth works well for a vegetarian twist.
How Can I Prevent Pasta from Sticking in One-Pot Lasagna Soup?
Pasta tends to stick when cooking directly in soup. Here’s how to avoid that:
- Stir the soup frequently while adding pasta, especially in the first few minutes.
- Use enough liquid; broth should fully cover the pasta pieces so they cook evenly.
- Break the noodles into small pieces to help them fit and cook nicely without clumping.
- Once pasta is tender, avoid overcooking as it will absorb too much liquid and get mushy.
Following these tips makes the pasta perfectly tender and easy to enjoy in every bite!
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning meat and simmering soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – helps you chop onions and garlic quickly and safely.
- Measuring cups and spoons – to get your broth, spices, and cheese just right.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor.
- Add chopped spinach or kale at the end for a boost of green and nutrients.
- Use pepper jack cheese instead of mozzarella for a gentle cheesy kick.
- Stir in a pinch of red pepper flakes or a splash of balsamic vinegar to brighten the flavors.
One-Pot Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef or chicken broth
- 1 (28-ounce/796 g) can crushed tomatoes
- 1 (14.5-ounce/411 g) can diced tomatoes
- 2 teaspoons dried Italian seasoning
- Salt and pepper, to taste
- 8 ounces (225 g) uncooked lasagna noodles or broken lasagna sheets (or substitute with farfalle or broken pasta)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1 cup (240 g) ricotta cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
Time Needed:
This delicious one-pot lasagna soup takes about 35 minutes total. You’ll spend around 10 minutes prepping and browning the beef and vegetables, then about 20 minutes cooking the soup and pasta together, finishing with a few minutes to mix in the cheeses and garnish. It’s a quick way to enjoy lasagna flavors in a comforting soup!
Step-by-Step Instructions:
1. Brown the Meat and Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for about 5-7 minutes, breaking it apart until browned. Add the chopped onion and cook 3-4 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.
2. Add Liquids and Seasonings:
Pour in the beef or chicken broth, crushed tomatoes, diced tomatoes, and dried Italian seasoning. Stir well to combine. Season with salt and pepper to suit your taste. Bring the mixture to a boil, then lower heat to a simmer.
3. Cook the Pasta in the Soup:
Break your lasagna noodles or substitute pasta into bite-sized pieces and add them right into the pot. Cook uncovered for 10-12 minutes, stirring often to prevent the pasta from sticking and until it becomes tender.
4. Add Cream and Cheeses:
Stir in the heavy cream and ricotta cheese until everything is creamy and well mixed. Remove the pot from heat, then stir in half of the shredded mozzarella and Parmesan until melted and combined.
5. Serve and Garnish:
Ladle the soup into serving bowls. Sprinkle the remaining mozzarella, Parmesan, and some fresh chopped parsley or basil on top. Serve while hot, with crusty bread if you like.
Enjoy your easy, comforting, and hearty One-Pot Lasagna Soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just be sure to thaw the ground beef completely in the fridge before cooking. Cooking frozen beef may release excess water and affect the soup’s texture.
What Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, break farfalle, penne, or any sturdy pasta into smaller pieces and use those instead. Just adjust the cooking time as needed until the pasta is tender.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator. The pasta may absorb more liquid over time, so add a splash of broth or water when reheating to loosen the soup.
