BEST EVER One-Pot Lasagna Soup Recipe! — lasagna soup for busy weeknights
I fell in love with this BEST EVER One-Pot Lasagna Soup Recipe! the first time a busy weeknight forced me to reinvent my favorite comfort food. I’d been craving lasagna but didn’t have the time (or the dishes) for the layered casserole — so I turned the classic into a cozy, spoonable bowl. The result was everything I wanted: rich tomato, savory meat, cheesy goodness, and all the familiar flavors of Italian lasagna, but ready in under 30 minutes. It became an instant family favorite and a go-to for nights when time and energy are in short supply.
Lasagna as a dish has roots in Italy dating back centuries, evolving from simple pasta sheets with sauce to the layered baked casserole we love today. This soup distills those flavors into a one-pot format that feels both modern and comfortingly traditional — a nod to family dinners and the practical creativity that feeds them.
Who is this recipe for?
- Busy parents, soup lovers, weeknight cooks, beginners, and anyone who loves lasagna but wants a faster, lower-fuss version.
Core ingredients overview:
- This dish combines ground beef (or Italian sausage), onions, garlic, crushed tomatoes, beef broth, broken lasagna noodles, Italian seasonings, and creamy cheeses (ricotta, mozzarella, Parmesan) to create a hearty, cheesy, and comforting one-pot meal.
Tools & Ingredients
Tools
- Large heavy pot or Dutch oven – even heat and one-pot cooking.
- Wooden spoon or heatproof spatula – for stirring and scraping.
- Chef’s knife – for chopping aromatics.
- Cutting board – safe chopping surface.
- Measuring cups and spoons – accurate seasoning.
- Ladle – for serving.
- Optional: Immersion blender – to slightly thicken the soup if desired.
Ingredients (with benefits)
- 1 lb (450 g) ground beef or Italian sausage – adds savory protein and depth.
- 1 tbsp olive oil – helps brown the meat and carries flavor.
- 1 medium yellow onion, diced – provides sweet, aromatic base flavor.
- 3 cloves garlic, minced – boosts flavor and aroma.
- 2 tbsp tomato paste – concentrates tomato flavor and adds richness.
- 1 (28 oz) can crushed tomatoes – the tomato backbone that makes it “lasagna.”
- 4 cups beef or chicken broth – creates the soup base and hydrates the pasta.
- 8 oz broken lasagna noodles (or regular pasta broken into pieces) – gives the lasagna texture in soup form.
- 1 tsp dried oregano – classic Italian herb for savory notes.
- 1 tsp dried basil – bright, aromatic flavor.
- 1/2 tsp red pepper flakes (optional) – adds subtle heat.
- Salt and black pepper, to taste – essential for seasoning.
- 1 tsp sugar (optional) – balances tomato acidity.
- 1 cup ricotta cheese – creamy, tangy finishing dollop like traditional lasagna.
- 1–2 cups shredded mozzarella cheese – melty, gooey topping.
- 1/4 cup grated Parmesan cheese – umami and nutty finish.
- Fresh basil or parsley, chopped – fresh herb brightness for serving.
Instructions
- Warm the pot: Heat 1 tbsp olive oil over medium-high heat in your large pot or Dutch oven.
- Brown the meat: Add 1 lb ground beef or Italian sausage and cook, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Season lightly with salt and pepper. Please drain excess fat if the meat is very greasy.
- Sauté aromatics: Push the meat to one side, add the diced onion, and cook until softened (about 4 minutes). Add the minced garlic and cook another 30–60 seconds until fragrant.
- Build flavor: Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor.
- Add tomatoes and broth: Pour in the 28 oz crushed tomatoes and 4 cups broth. Stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (if using), and 1 tsp sugar (optional). Taste and adjust seasoning with salt and pepper.
- Bring to a simmer: Increase heat to bring the pot to a gentle boil, then reduce to a simmer.
- Cook the pasta: Add the broken lasagna noodles (about 8 oz) to the simmering soup, stir to submerge, and cook uncovered until the pasta is tender (usually 10–12 minutes). Stir occasionally to prevent sticking.
- Finish with cheese: Once the noodles are cooked, reduce heat to low. Stir in 1/4 cup grated Parmesan. For creaminess, either dollop spoonfuls of ricotta into bowls when serving or stir 1 cup ricotta into the pot for a silkier texture. Sprinkle shredded mozzarella on top of each bowl and cover for a minute to melt, or stir in half and reserve half for topping.
- Serve: Ladle into bowls, garnish with fresh chopped basil or parsley, and extra Parmesan if desired.
Always add
tag after Directions.
FAQ Q: Can I freeze this lasagna soup? A: Yes — cool completely and transfer to airtight containers or freezer bags. Freeze for up to 2–3 months. Note: pasta can change texture after freezing; to minimize, slightly undercook the pasta before freezing or freeze the soup without pasta and add freshly cooked pasta when reheating.
Q: What can I use instead of ground beef? A: You can use Italian sausage (mild or spicy), ground turkey, ground chicken, or a plant-based ground meat substitute for a vegetarian-friendly option. Sauté mushrooms or add lentils for extra plant-based texture.
Q: Can I make this vegetarian? A: Absolutely. Replace the meat with extra vegetables (mushrooms, zucchini, carrots) or use a hearty lentil base and swap beef broth for vegetable broth.
Q: How can I make the soup creamier without ricotta? A: Stir in a splash of heavy cream or half-and-half at the end, or blend a portion of the soup with an immersion blender for added body.
Tips & Tricks
- Don’t overcook the pasta: Check the noodles a minute or two early; they’ll continue softening after you remove the pot from heat.
- Balance acidity: If the tomatoes taste too sharp, a teaspoon of sugar or a tablespoon of butter stirred in at the end will mellow the flavors.
- Layer cheese for texture: Stir some mozzarella into the soup for melty creaminess and reserve extra to sprinkle on top for that classic lasagna pull.
- Make it ahead: The flavors often deepen if made a day ahead. Reheat gently on the stovetop and add a splash of broth if it thickens too much.
Conclusion
If you loved this version and want to explore other takes, check out this Easy Lasagna Soup Recipe for another simple weeknight approach. For a slightly different one-pot method, this One Pot Lasagna Soup offers great tips. If you prefer a homemade spin with extra pantry-friendly notes, see One Pot Lasagna Soup – Homemade In The Kitchen. For a version that many readers swear by as “the best,” visit The Best Lasagna Soup Recipe – The Girl on Bloor. Want a slow-cooker option? Try this Crock pot Lasagna soup recipe (and VIDEO) – Easy Lasagna Soup … for set-it-and-forget-it convenience.
Enjoy this comforting bowl with family or friends — and don’t forget to share a picture if you make it!
One-Pot Lasagna Soup
Ingredients
- 1 lb ground beef or Italian sausage adds savory protein and depth
- 1 tbsp olive oil helps brown the meat and carries flavor
- 1 medium yellow onion, diced provides sweet, aromatic base flavor
- 3 cloves garlic, minced boosts flavor and aroma
- 2 tbsp tomato paste concentrates tomato flavor and adds richness
- 1 28 oz can crushed tomatoes the tomato backbone that makes it 'lasagna'
- 4 cups beef or chicken broth creates the soup base and hydrates the pasta
- 8 oz broken lasagna noodles gives the lasagna texture in soup form
- 1 tsp dried oregano classic Italian herb for savory notes
- 1 tsp dried basil bright, aromatic flavor
- 1/2 tsp red pepper flakes adds subtle heat (optional)
- 1 tsp sugar balances tomato acidity (optional)
- 1 cup ricotta cheese creamy, tangy finishing dollop like traditional lasagna
- 1–2 cups shredded mozzarella cheese melty, gooey topping
- 1/4 cup grated Parmesan cheese umami and nutty finish
Method
- Heat 1 tbsp olive oil over medium-high heat in your large pot or Dutch oven.
- Add 1 lb ground beef or Italian sausage and cook, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Season lightly with salt and pepper. Please drain excess fat if the meat is very greasy.
- Push the meat to one side, add the diced onion, and cook until softened (about 4 minutes). Add the minced garlic and cook another 30–60 seconds until fragrant.
- Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor.
- Pour in the 28 oz crushed tomatoes and 4 cups broth. Stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (if using), and 1 tsp sugar (optional). Taste and adjust seasoning with salt and pepper.
- Increase heat to bring the pot to a gentle boil, then reduce to a simmer.
- Add the broken lasagna noodles (about 8 oz) to the simmering soup, stir to submerge, and cook uncovered until the pasta is tender (usually 10–12 minutes). Stir occasionally to prevent sticking.
- Once the noodles are cooked, reduce heat to low. Stir in 1/4 cup grated Parmesan. For creaminess, either dollop spoonfuls of ricotta into bowls when serving or stir 1 cup ricotta into the pot for a silkier texture.
- Sprinkle shredded mozzarella on top of each bowl and cover for a minute to melt, or stir in half and reserve half for topping.
- Ladle into bowls, garnish with fresh chopped basil or parsley, and extra Parmesan if desired.
