One-Pot Lasagna Soup

I want to share one of my favorite weeknight lifesavers: One-Pot Lasagna Soup. It’s exactly what it sounds like—everything you love about lasagna in a cozy, hearty soup form without all the fuss of layering noodles and baking. Making this dinner feels less like cooking and more like a warm hug on a chilly day.

I’ve been making this soup for years, and it’s always a hit with friends and family because it combines all those comforting Italian flavors into one simple pot. Whether you’re short on time or just want a flavorful meal with minimal cleanup, this recipe fits right in. Plus, it uses everyday ingredients you probably already have, making it an easy go-to anytime.

Ingredients List

When it comes to making One-Pot Lasagna Soup, clear and specific ingredients really make a difference. Here’s what you’ll need:

• 1 pound lean ground beef or Italian sausage, crumbled
• 1 medium onion, diced fine
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium beef or chicken broth
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a slight kick)
• 1 cup dry small pasta (like ditalini or elbow macaroni)
• Salt and freshly ground black pepper, to taste
• 1/2 cup ricotta cheese, plus extra for serving
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Be sure to dice your onion finely so it blends nicely into the soup. Mince garlic fresh for the brightest flavor. Use crushed tomatoes rather than diced for a smoother, saucier soup base. Keep your broth low sodium so you can control the saltiness as the soup cooks. Finally, the mix of cheeses added at the end is key for that creamy lasagna feel.

One-Pot Lasagna Soup Recipe

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OnePot Lasagna Soup recipe delivers 7 layers of rich flavor and comfort in a single bowlperfect for warming your soul on any day

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pound lean ground beef or Italian sausage, crumbled
• 1 medium onion, diced fine
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium beef or chicken broth
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry small pasta (like ditalini or elbow macaroni)
• Salt and freshly ground black pepper, to taste
• 1/2 cup ricotta cheese, plus extra for serving
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

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Instructions

• Heat a large pot over medium heat. Add the ground beef or sausage and cook, breaking it apart with a wooden spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
• Toss in the diced onion and stir for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
• Stir in the crushed tomatoes, broth, Italian seasoning, and red pepper flakes if using. Season lightly with salt and pepper. Bring everything to a simmer.
• Once simmering, add your dry pasta. Stir occasionally to prevent sticking. Cook uncovered for 10-12 minutes or until pasta is tender but still slightly firm.
• Lower the heat. Stir in ricotta, mozzarella, and Parmesan cheese until melted and fully combined. Taste and adjust salt and pepper as needed.
• Ladle soup into bowls. Top with extra ricotta dollops and a sprinkle of fresh basil or parsley for a pop of color and fresh flavor.

Notes

One-Pot Lasagna Soup transforms all the comforting flavors of lasagna into a cozy, hearty soup with minimal fuss and cleanup. Perfect for weeknight dinners, it uses everyday ingredients and cooks in under 45 minutes.

How to Prepare Instructions

Making this One-Pot Lasagna Soup is a straightforward process with steps that build flavor as you go. Here’s exactly how I do it:

1. Brown the meat: Heat a large pot over medium heat. Add the ground beef or sausage and cook, breaking it apart with a wooden spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
2. Add onions and garlic: Toss in the diced onion and stir for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. This step infuses the base with great flavor.
3. Pour in the liquids and seasonings: Stir in the crushed tomatoes, broth, Italian seasoning, and red pepper flakes if using. Season lightly with salt and pepper. Bring everything to a simmer.
4. Cook the pasta: Once simmering, add your dry pasta. Stir occasionally to prevent sticking. Cook uncovered for 10-12 minutes or until pasta is tender but still slightly firm.
5. Add cheeses and final touches: Lower the heat. Stir in ricotta, mozzarella, and Parmesan cheese until melted and fully combined. Taste and adjust salt and pepper as needed.
6. Serve: Ladle soup into bowls. Top with extra ricotta dollops and a sprinkle of fresh basil or parsley for a pop of color and fresh flavor.

Timing is key here. Keep an eye on the pasta so it doesn’t overcook. The cheese added at the end melts into a creamy finish, so don’t rush that step. This soup tastes even better the next day if you can wait—flavors settle beautifully.

Why You’ll Love One-Pot Lasagna Soup

• Quick to prepare—under 45 minutes from start to finish
• All-in-one meal with protein, veggies, carbs, and cheese
• Simple cleanup since it’s all made in one pot
• Flexible ingredients—you can swap out meats or pasta easily
• Comfort food flavors without the hassle of baking lasagna

Tips for Success with One-Pot Lasagna Soup

• Use a sturdy pot with a lid to keep heat and steam in while simmering.
• Don’t rush browning the meat; it builds a richer soup base.
• Keep pasta shape small so it cooks evenly in the soup.
• Reserve some cheese for garnishing right before serving to keep it fresh and stretchy.
• If the soup gets too thick after resting, stir in a little more broth or water before reheating.

Storage & Reheating Instructions

This One-Pot Lasagna Soup reheats wonderfully, making it perfect for leftovers. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When ready to eat:

• Reheat gently on the stove over medium-low heat, stirring occasionally.
• If it has thickened up too much, add a splash of broth or water to loosen it back up.
• Microwave is fine too—heat in intervals of 1-2 minutes, stirring between each.
• Avoid overcooking the soup during reheating to keep pasta from getting mushy.

For freezing, cool completely and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Information Disclaimer

Nutritional values for this One-Pot Lasagna Soup can vary widely depending on the specific ingredients and brands you use. Factors like the type of meat, cheeses, and pasta will affect calories, fat, protein, and carbs. This recipe does not provide precise nutritional data. For exact information, use your preferred nutrition calculator with your ingredients.

Frequently Asked Questions

What type of pasta works best for One-Pot Lasagna Soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work best since they cook evenly and fit well on the spoon with the soup. Larger pasta needs more cooking time or can get clumpy.

Can I make this soup vegetarian?

Yes! You can swap the ground meat for plant-based crumbles, lentils, or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version.

What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese or cream cheese works well as a substitute. For dairy-free options, vegan ricotta or blended tofu can give a similar creamy texture.

Can I prepare this soup in advance?

You can prepare most of the soup ahead, but I recommend waiting to add the pasta and cheeses until just before serving to keep the texture fresh. Pasta can absorb liquid and get mushy if mixed too early.

Is One-Pot Lasagna Soup spicy?

It’s not spicy by default. I add red pepper flakes for a gentle kick, but you can omit these if you prefer a milder soup. You could also add more for extra heat if you want to customize it.