One Pot Lasagna Soup – Easy, Cheesy

One Pot Lasagna Soup is the coziest way to enjoy classic lasagna flavors without the fuss of layering and baking. In just one pot, you get tender noodles, rich tomato broth, savory meat, and melty cheese — all simmered together for a hearty, family-friendly meal. It’s quick to make, easy to customize, and perfect for busy weeknights or chilly evenings. Plus, leftovers taste even better the next day, making it a recipe you’ll want on repeat. If you’re craving comfort food with minimal cleanup, this One Pot Lasagna Soup delivers every single time.

Why you’ll love this version?

• One pot = minimal cleanup. Your future self says thanks.
• Fast, bold flavor. Simmered broth + tomatoes = rich, lasagna-like depth in under an hour.
• Customizable. Beef, sausage, turkey, or lentils? All welcome.
• Meal-prep friendly. Make the base ahead; keep noodles separate; assemble like a pro.
• Comfort factor: 11/10. Add garlic bread and call it a perfect night.

Yield: 6–8 bowls • Active Time: ~30 minutes • Total Time: ~40–45 minutes

Ingredients for One Pot Lasagna Soup

Short list, big payoff. Keep it simple; flavor does the heavy lifting.

• Olive oil – Just a splash to get the party started.
• 1 lb ground beef or Italian sausage – Or do half-and-half if you like to live on the edge.
• 1 medium onion, diced – Flavor base. Tears optional.
• 3–4 garlic cloves, minced – Measure with your heart (but at least three).
• 1 (28 oz) can crushed tomatoes – The saucy soul.
• 1 (15 oz) can tomato sauce – Adds body and gloss.
• 6 cups chicken or vegetable broth – Pick your team.
• 2 tsp Italian seasoning – The “lazy genius” herb blend.
• 1 tsp red pepper flakes (optional) – For personality.
• 8–10 lasagna noodles, broken into bite-size pieces – Shards = more fun in a bowl.
• Salt & freshly ground black pepper – Season like you mean it.
• 1 cup ricotta cheese – The creamy crown.
• 2 cups shredded mozzarella – Stretchy happiness.
• ½ cup grated Parmesan – Savory sparkle.
• Fresh basil or parsley, chopped – For that “I cook” energy on top.

Pin-friendly note: For gluten-free, use GF lasagna sheets. For vegetarian, swap in mushrooms + lentils and veg broth.

How to Make It (Step-By-Step)

1. Heat the pot

Set a large heavy pot or Dutch oven over medium-high heat. Add 1–2 tablespoons olive oil until it shimmers. Hot pot = better browning, better flavor.

2. Brown the meat

Add 1 lb ground beef or Italian sausage. Break it up with a wooden spoon and let it sear before you stir—browning = flavor. Cook until no pink remains, 5–7 minutes. Drain excess fat if needed.

3. Sauté onion and garlic

Add diced onion and cook 3–4 minutes until soft and sweet. Stir in minced garlic and cook 30 seconds. Don’t burn the garlic; bitter garlic = sad soup.

4. Build the tomato base

Stir in crushed tomatoes and tomato sauce. Scrape up browned bits from the bottom; those caramelized bits are liquid gold. Season with Italian seasoning and red pepper flakes. Add salt and pepper to taste.

5. Add broth and simmer

Pour in 6 cups broth and bring to a gentle boil, then reduce to steady simmer. Let it burble for 10–15 minutes to meld flavors. If you’ve got a Parmesan rind, toss it in now for bonus depth.

6. Break and add noodles

Snap 8–10 lasagna noodles into chunky pieces (think 1–2 inches). Stir them into the pot. Stir often the first few minutes so they don’t glue themselves to the bottom. Cook 10–12 minutes until al dente.

7. Mix the cheesy topping

In a bowl, combine 1 cup ricotta, 1 cup mozzarella, and ¼ cup Parmesan. Add a pinch of salt and pepper. This creamy dollop melts into the soup and gives you that true lasagna vibe.

8. Taste and adjust

Check seasoning. Need salt? Pepper? More heat? You’re the boss. If it’s too thick, splash in extra broth. If it’s too thin, simmer a few minutes more to reduce.

9. Serve with flair

Ladle soup into bowls. Add a generous spoonful of the ricotta mixture on top. Shower with extra mozzarella and Parmesan, then garnish with fresh basil or parsley. Watch the cheese melt and try not to grin like a cartoon.

10. Optional: broil for drama

Using oven-safe bowls? Slide them under the broiler for 60–90 seconds to bubble and brown the top—full lasagna energy, zero casserole dish.

Pro tip: Cook noodles right before serving if you plan leftovers. Or cook them separately and add directly to bowls so they don’t keep soaking liquid in the fridge.

Tips & Pro Tricks

• Let the meat brown. Don’t rush step 2; browning builds that deep, meaty backbone.
• Use quality canned tomatoes. The better the tomato, the brighter the soup.
• Add a Parmesan rind. It quietly dissolves and turns good soup into great soup.
• Season in layers. Salt the meat, season the tomato base, then adjust again at the end.
• Stir after adding noodles. These clingy little shapes love the pot bottom. Save yourself the scrape.
• Hold noodles for meal prep. Store the soup without noodles; add freshly cooked pasta when reheating.
• Finish with fresh herbs. That pop of basil or parsley wakes everything up at the end.
• Prefer thicker? Reduce a little longer. Prefer soupier? Add a splash more broth.

Common Mistakes to Avoid

• “I’ll add noodles now and eat later.” Bold strategy, Cotton. The noodles guzzle broth and go mushy. Hold them if you’re meal prepping.
• Forgetting to stir. Pasta sinks and sticks. Stir during the first 2–3 minutes after adding noodles.
• Skimping on seasoning. Tomatoes need salt to sing. Taste before serving and adjust.
• Boiling like you’re mad at it. A violent boil beats up noodles and dulls flavors. Gentle simmer is your friend.
• Burning garlic. You get bitterness fast. 30 seconds is plenty.
• Barely any cheese. Respectfully, this is lasagna soup. Cheese is not optional; it’s the point.

Alternatives & Substitutions

• Protein swaps: Ground turkey or chicken keep things light; hot Italian sausage brings a zippy kick. Vegetarian? Use mushrooms + lentils (brown lentils hold up best).
• Pasta swaps: No lasagna sheets? Use mafaldine (little ruffles), bowties, or broken penne. Gluten-free? Choose a sturdy GF lasagna or GF penne.
• Dairy tweaks: Ricotta not your jam? Try small-curd cottage cheese (surprisingly good). Dairy-free? Use a thick cashew cream and a DF mozzarella-style shreds for the finish.
• Tomato profile: Prefer brighter, fresher tomato? Add 1–2 tsp balsamic at the end. Want sweeter? Stir in ½–1 tsp sugar to balance acidity.
• Spice level: Keep red pepper flakes mild for the crowd, then pass chili oil or Calabrian chili paste at the table for the fire-breathers.
• Veggie boost: Fold in spinach during the last minute (it wilts instantly), or sauté mushrooms/zucchini with the onion for more body.
• Herb choices: Swap Italian seasoning for dried oregano + basil or finish with fresh thyme for a softer, savory edge.

???? More Cozy One-Pot Comfort Food Recipes to Try

• Easy Slow Cooker Chicken Pot Pie – Creamy & Delicious
• How to Make the Best Creamy Mushroom Chicken and Wild Rice Soup
• Creamy Tortellini Soup Recipe You’ll Want Every Week

FAQ (Frequently Asked Questions)

1) Can I make this ahead?
Totally. Make the soup base (everything up to the noodles), cool it, and refrigerate up to 3–4 days. When you’re ready, reheat and add fresh noodles so the texture stays spot-on.

2) Can I freeze lasagna soup?
Yes—freeze without noodles for best results. Thaw overnight, reheat, then add fresh pasta and the cheese topping. If you froze it with noodles, add extra broth when reheating because they’ll drink it all.

3) Do I really need the ricotta mixture?
Need? Maybe not. Want? Absolutely. It adds creamy pockets that mimic that lasagna middle. If you must skip, bump the mozzarella + Parmesan for compensation.

4) Can I use pre-cooked pasta?
You can, especially for leftovers. Stir it in at the end and heat just until warm. Don’t simmer pre-cooked pasta or it turns mealy.

5) How do I keep leftovers from getting too thick?
Store soup and noodles separately. When reheating, add broth or water to loosen to your ideal consistency, then top with more cheese (obviously).

6) Is this spicy?
Only if you say so. The base is mild. For more kick, add extra red pepper flakes or a spoon of Calabrian chili at the end.

7) What should I serve with it?
Garlic bread, toasted baguette, or a simple lemony salad. Bonus points for a crisp white wine or sparkling water with a slice of lemon to cut the richness.

Final Thoughts

You just turned classic lasagna into a weeknight soup that still slaps like Sunday dinner. You built layers of flavor in one pot, you dodged the baking pan drama, and you still got that gooey, cheesy payoff. Ready to crown yourself soup royalty? Grab a ladle, call dibs on the corner seat of the couch, and dive in.

Friendly nudge: Make a double batch of the base next time and freeze half—then on a hectic night, you’ll be exactly 12 minutes (aka “pasta time”) away from a steaming bowl of comfort. Add bread, add basil, add a little “chef’s kiss.” You’ve got this.