When you want all the cozy flavors of lasagna without the fuss, this One Pot Lasagna Soup is the answer. I remember making it on a busy weeknight—the aroma of simmering tomatoes, herbs, and pasta filled the kitchen, and it tasted just like the real thing but with half the effort. This recipe is hearty, cheesy, and comforting, bringing together ground meat, pasta, and a rich tomato broth in a single pot. Serve it with crusty bread and a sprinkle of fresh basil, and you’ve got a family favorite in under an hour.
Ingredients
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 onion, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
4 cups chicken or vegetable broth
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
Fresh basil or parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Stir in onion and garlic, cooking until softened. Add crushed tomatoes, broth, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes. Add broken lasagna noodles and cook until tender, about 15 minutes. Stir in ricotta, mozzarella, and Parmesan until melted and creamy. Ladle into bowls and garnish with basil or parsley before serving.
Substitutions
Use ground turkey or chicken instead of beef or sausage. Swap lasagna noodles for penne or rotini if needed. For a vegetarian version, skip meat and add zucchini or mushrooms. Use dairy-free cheese alternatives for a lighter option.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze without noodles for up to 2 months; add fresh pasta when reheating.
Reheating: Warm on the stove over medium heat, adding broth if soup thickens.
Top Tips
Break noodles into bite-sized pieces before adding. Cook noodles just until al dente to avoid mushiness. Add cheese right before serving for maximum creaminess. Garnish generously with basil for fresh flavor.
FAQs
Can I make this soup ahead of time? Yes, but cook noodles separately and add when reheating.
Can I use oven-ready lasagna noodles? Yes, just break them into smaller pieces and cook directly in the soup.
Can I make this in a slow cooker? Absolutely, but cook noodles on the stove and stir them in before serving.
Is this soup kid-friendly? Definitely—it’s cheesy, flavorful, and easy to eat.