Name: One Pot Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 pound ground beef or ground turkey (about 90% lean); 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can crushed tomatoes (28 ounces); 6 cups low sodium chicken broth or vegetable broth; 8 ounces lasagna noodles, broken into bite size pieces; 2 teaspoons Italian seasoning; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; salt and black pepper, to taste; 1 cup whole milk ricotta cheese; 1 cup shredded mozzarella cheese; 1/3 cup grated Parmesan cheese; 2 tablespoons fresh parsley or basil, chopped; pinch of salt and black pepper; 2 cups fresh spinach or kale, roughly chopped; 1 small carrot, finely diced; 1 small zucchini, diced

One Pot Lasagna Soup Recipe tastes like a cozy bowl of saucy, cheesy lasagna that you can eat with a spoon, without wrestling a knife through baked layers. It suits busy weeknights, new cooks, and anyone who wants big Italian comfort in about 40 minutes from start to finish. I first made this on a cold Tuesday when I felt too tired to deal with dishes, and it instantly became a regular in my house.

Why Make This One Pot Lasagna Soup Recipe at Home

You get all the flavor of classic lasagna without boiling separate noodles, layering pans, or heating up the whole kitchen. Everything cooks in one pot, which means fewer dishes and more time to actually enjoy dinner.

You also control the ingredients, which helps if you need lower sodium, more veggies, or dairy adjustments. The soup tastes rich and hearty, yet it still feels lighter than a huge slab of baked lasagna.

“This One Pot Lasagna Soup Recipe tastes like my favorite Italian restaurant lasagna in a bowl, but I only had one pot to wash. ★★★★★”

Ingredients You Need

Main ingredients

Olive oil
Ground beef or ground turkey
- Use 90 percent lean so the soup tastes rich but not greasy.
Yellow onion, diced
Garlic, minced
Tomato paste
- I like the double concentrated tube since it keeps longer in the fridge.
Crushed tomatoes
- Use a good quality canned brand since it carries most of the tomato flavor.
Low sodium chicken broth or vegetable broth
- Low sodium broth lets you season to taste at the end.
Lasagna noodles, broken into bite size pieces
- Regular or oven ready both work; just watch the timing and texture.
Italian seasoning
Dried basil
Dried oregano
Red pepper flakes (optional, for a little heat)
Salt and black pepper

Creamy “lasagna” topping

Whole milk ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh parsley or basil, chopped
Pinch of salt and pepper

Extra flavor and veggie boosters

Fresh spinach or kale, roughly chopped
- Stir this in near the end so it stays bright and tender.
Carrot, finely diced (optional, adds sweetness and body)
Zucchini, diced (optional, cooks quickly and bulks up the soup)

Pantry shortcuts and substitutions

Use jarred marinara instead of crushed tomatoes and tomato paste if you want a quicker, slightly sweeter sauce base.
Swap ricotta with cottage cheese that you blend until smooth if you need a lighter option.
Use gluten free lasagna noodles or another short gluten free pasta if you avoid wheat.
Choose plant based ground “meat” and vegetable broth for a vegetarian version.

Equipment list

Large heavy bottomed pot or Dutch oven
Wooden spoon or spatula
Ladle
Medium bowl for the cheese mixture
Measuring cups and spoons
Sharp knife and cutting board

Tips & Mistakes

Brown the meat well so you build deep flavor instead of gray, bland crumbles.
Drain excess fat if it pools heavily, or the soup can taste greasy.
Toast the tomato paste for a minute or two to concentrate the flavor and avoid a raw tomato taste.
Break the lasagna noodles into similar sizes so they cook evenly and do not clump.
Stir the pot often once the noodles go in, or they stick to the bottom and break oddly.
Keep the soup at a gentle simmer, not a hard boil, so the noodles stay tender and do not turn mushy.
Taste the broth before adding more salt, since Parmesan and broth both bring saltiness.
Add spinach or kale near the end so it stays bright and does not turn dull and overcooked.
Mix the cheese topping right before serving so it stays creamy and does not dry out.
Do not freeze the soup with the cheese mixture on top; add fresh cheese after reheating.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the meat and aromatics

Heat a large pot over medium high heat and drizzle in olive oil. Add the ground beef or turkey and break it up with a spoon while it cooks. Season lightly with salt and pepper and cook until the meat browns and no pink remains.

Add diced onion and cook until it softens and turns translucent. Stir in minced garlic and cook about 30 seconds until it smells fragrant.

Step 2: Build the tomato base

Spoon in the tomato paste and stir it into the meat and onions. Cook it for 1 to 2 minutes so it darkens slightly and thickens. This step deepens the tomato flavor and gives the soup that slow simmered taste.

Pour in crushed tomatoes and broth. Stir in Italian seasoning, dried basil, dried oregano, red pepper flakes if you like heat, and another pinch of salt and pepper.

Step 3: Simmer and add noodles

Bring the pot up to a gentle boil, then lower the heat to a steady simmer. Taste the broth and adjust the seasoning so it already tastes good before you add the pasta. Break lasagna noodles into rough squares or rectangles and drop them into the pot.

Stir well so the noodles separate and submerge in the liquid. Keep the soup at a gentle simmer and stir every couple of minutes so the noodles do not stick. Cook until the noodles turn al dente, usually 10 to 12 minutes, depending on the brand and thickness.

Step 4: Add veggies and finish the soup

When the noodles feel almost done, stir in chopped spinach or kale and any quick cooking veggies like zucchini. Let the soup simmer 2 to 3 more minutes until the greens wilt and the veggies soften. If the soup looks too thick, splash in a bit more broth or water until you like the consistency.

Taste again and adjust salt, pepper, or red pepper flakes. Turn the heat to low while you mix the cheese topping.

Step 5: Mix the “lasagna” cheese topping

In a medium bowl, add ricotta, shredded mozzarella, grated Parmesan, chopped parsley or basil, and a small pinch of salt and pepper. Stir until the mixture turns creamy and well combined. The mozzarella melts into stretchy strands while the ricotta keeps everything rich and smooth.

You can keep this bowl on the side and let everyone add their own spoonful. You can also stir a small scoop directly into each bowl of soup so it melts into cheesy swirls.

Step 6: Serve

Ladle hot lasagna soup into bowls. Add a generous dollop of the cheese mixture on top of each bowl. Sprinkle extra Parmesan and herbs if you want a little restaurant style finish.

Serve right away while the cheese turns melty and the noodles stay tender. Keep the pot on low heat if you plan to go back for seconds, which usually happens.

Variations I've Tried

I swap half the ground meat with finely chopped mushrooms when I want a meatier texture with less actual meat. The mushrooms brown nicely and soak up the tomato flavor. No one at my table ever guesses the secret.

I use all vegetable broth and plant based ground “meat” when I cook for vegetarian friends. The soup still tastes hearty, especially with extra mushrooms and spinach. A little smoked paprika adds a hint of depth that usually comes from meat.

I switch the noodles to small pasta shapes like mafalda or bow ties when I run out of lasagna sheets. The flavor stays the same, and kids often like the fun shapes. I also stir in a spoonful of pesto at the end sometimes, which adds a fresh, herby twist.

How to Serve One Pot Lasagna Soup Recipe

Serve this One Pot Lasagna Soup Recipe in wide bowls so you have room for a big scoop of cheese topping and extra herbs. Add a side of garlic bread, focaccia, or simple toast to soak up the tomato broth. A crisp green salad with cucumbers, tomatoes, and a light vinaigrette balances the richness.

Offer toppings like extra Parmesan, red pepper flakes, and chopped basil so everyone can customize their bowl. This soup works well for family dinners, casual guests, or meal prep lunches that still feel comforting.

How to store

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days; keep the cheese mixture in a separate container.
Freeze the soup without the cheese topping in freezer safe containers for up to 3 months, leaving a little space at the top for expansion.
Thaw frozen soup overnight in the fridge or reheat gently from frozen over low heat on the stove, adding a splash of broth or water if it thickens too much.
Reheat portions on the stove over medium low heat or in the microwave in short bursts, then top each hot bowl with fresh cheese mixture right before serving.