One Pot Lasagna Soup is like all the best parts of classic lasagna packed into a comforting bowl of soup. It has hearty ground beef, tender noodles, rich tomatoes, and plenty of melty cheese swirling together with Italian herbs. The best part? You make it all in one pot, which means less mess and more time to enjoy the deliciousness.
I love making this soup on chilly nights when I want something warm and filling but don’t want to spend forever in the kitchen. It tastes like a big, cozy hug in every spoonful. I usually stir in some extra cheese at the end and sprinkle fresh basil on top to make it even more special. Plus, you can serve it with crusty bread to soak up all that tasty broth.
Every time I make this soup, it reminds me of family dinners where everyone gathers around the table to share comfort food and stories. It’s super easy to whip up, but feels like something you’d order in a cozy Italian restaurant. If you love lasagna but want a faster, soupier twist, this recipe is definitely one to keep in your rotation.
Key Ingredients & Substitutions
Ground beef: This adds a rich, meaty flavor. If you want a twist, try ground Italian sausage for extra spice and herbs, or use ground turkey for a leaner option.
Onion & Garlic: These build the base of flavor. If you don’t have fresh garlic, garlic powder works fine, and even yellow or white onion will do if you don’t have a small onion.
Broth: Beef broth gives depth, but chicken broth or even vegetable broth can be used for a lighter or vegetarian-friendly recipe.
Pasta: Mafaldine or broken lasagna noodles are perfect, but bow-tie pasta or even rigatoni will also work well. Just watch cooking time since shapes vary.
Cheeses: Ricotta, mozzarella, and Parmesan make this soup creamy and cheesy. If you can’t find ricotta, cottage cheese is a decent substitute. For dairy-free, try nutritional yeast and a vegan cheese blend.
How Do I Get the Pasta Just Right Without Overcooking?
Adding pasta directly to the soup means it cooks in the flavorful broth—but timing matters to avoid mushy noodles. Here’s what I do:
- Bring soup to a gentle boil before adding pasta.
- Keep the pot uncovered so steam escapes and pasta cooks evenly.
- Stir often to stop noodles from sticking to the pot or clumping together.
- Check the pasta a minute or two before the package directions say; different pasta brands vary in cooking time.
- Remove from heat as soon as noodles are al dente; pasta will continue softening slightly as the soup cools.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for cooking all ingredients in one place without burning.
- Wooden spoon – great for breaking up the meat and stirring the soup gently.
- Knife and cutting board – for chopping onions, garlic, and fresh herbs.
- Measuring cups and spoons – to keep the seasoning and liquids just right.
- Ladle – makes serving the soup easy and neat.
Flavor Variations & Add-Ins
- Use ground Italian sausage instead of beef for a spicier, herb-forward taste.
- Swap ricotta for cottage cheese to lighten the texture and add a subtle tang.
- Add chopped spinach or kale near the end for extra greens and nutrition.
- Sprinkle red pepper flakes or add a splash of hot sauce if you like a bit of heat.
One Pot Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups beef broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 8 ounces mafaldine noodles (ribbon-shaped noodles with wavy edges) or broken lasagna noodles, or bow-tie pasta
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for serving
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 15 minutes to cook. It’s a one-pot meal, so cleanup is easy and quick. In about 25 minutes, you’ll have a warm, cheesy, comforting lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Meat and Veggies:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Add the chopped onion and cook for about 3–4 minutes until softened.
2. Add Seasoning and Tomatoes:
Stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for about 1 minute until you can smell all those lovely herbs. Then pour in the beef broth, crushed tomatoes, and tomato sauce. Stir it all together.
3. Cook the Pasta and Finish the Soup:
Bring the soup to a boil, then reduce to a simmer. Add your pasta of choice right into the pot. Cook uncovered for 10–12 minutes, stirring occasionally so the noodles don’t stick. Once the pasta is tender, stir in the ricotta, mozzarella, and Parmesan cheeses until melted and creamy. Adjust salt and pepper to taste.
4. Serve and Garnish:
Ladle the soup into bowls, then sprinkle with fresh chopped parsley or basil and extra Parmesan if you like. Serve warm with crusty or garlic bread for dipping. Enjoy your cozy bowl of One Pot Lasagna Soup!
Can I Use Frozen Ground Beef or Sausage?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess liquid from making the soup watery.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the entire soup and store it in the fridge for up to 3 days. When reheating, do so gently on the stove to avoid overcooking the pasta. You may want to add a splash of broth or water if the soup has thickened too much.
What Can I Substitute for Mafaldine or Lasagna Noodles?
Bow-tie pasta, penne, rigatoni, or even broken spaghetti work great as substitutes. Just be sure to adjust the cooking time slightly based on the pasta shape.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, and add a bit of broth if the pasta has absorbed too much liquid.
