One Pot Lasagna Soup Recipe hits the spot when you want all the flavors of classic lasagna without the fuss of layering noodles and baking for hours. It’s like a warm hug in a bowl, perfect for those nights when you crave comfort food but want to keep things simple. I’ve been making this soup for years, and it never fails to impress both family and friends.
Why You Should Try One Pot Lasagna Soup Recipe
This soup combines everything you love about lasagna meaty tomato sauce, cheesy goodness, and tender noodles but in a fraction of the time. It’s a lifesaver when you want a hearty meal without the mess of multiple pots and pans. Plus, it’s super customizable, so you can tweak it to suit your taste or what’s in your pantry.
Ingredients You’ll Need
- 1 pound ground beef (or your preferred protein)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little kick)
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
How I Make One Pot Lasagna Soup
- Brown the ground beef in a large pot over medium heat until fully cooked. Drain excess fat if needed.
- Add diced onion and garlic, cooking until softened and fragrant.
- Pour in crushed tomatoes and broth, stirring to combine.
- Season with basil, oregano, red pepper flakes, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and add broken lasagna noodles.
- Simmer until noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Stir in ricotta cheese and half of the mozzarella, mixing until creamy.
- Serve hot, topped with remaining mozzarella, Parmesan, and fresh herbs.
Variation To Try
If you’re not a fan of ground beef, swap it out for Italian sausage or ground turkey. Vegetarians can skip the meat altogether and add mushrooms or extra veggies like zucchini and spinach. For the noodles, traditional lasagna sheets work best, but broken-up rigatoni or penne can do the trick if you’re out. Want to cut carbs? Use zucchini noodles or skip the noodles and add more veggies.
Tips
- Break the noodles into small pieces so they cook evenly and fit nicely on your spoon.
- Keep an eye on the soup while noodles cook; stirring helps prevent them from clumping.
- If the soup thickens too much, add a splash of broth or water to loosen it up.
- Use fresh herbs if you have them they brighten up the flavors beautifully.
- For extra depth, add a splash of red wine when cooking the beef (optional, but worth it).
Mistake to Avoid
Don’t rush the noodle cooking time; undercooked pasta can ruin the texture. Also, avoid adding all the cheese at once—mix some in for creaminess and sprinkle the rest on top for that melty, cheesy finish. Lastly, don’t skip seasoning; salt and pepper make all the difference in balancing the tomato sauce.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up more liquid over time, so add a bit of broth or water when reheating to keep it soupy. This soup also freezes well, but noodles might get softer after thawing, so consider cooking noodles fresh when possible.
Nutrition Information
- Calories: 420 kcal
- Carbohydrates: 35 g
- Protein: 32 g
- Fat: 18 g
- Fiber: 5 g
- Sugar: 9 g
One Pot Lasagna Soup Recipe
Ingredients
Method
- In a large pot, cook ground beef and onion over medium heat until meat is no longer pink; drain excess fat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in beef broth, crushed tomatoes, Italian seasoning, salt, and pepper; bring to a boil.
- Add broken lasagna noodles and reduce heat; simmer uncovered for 15 minutes or until noodles are tender.
- Ladle soup into bowls and top with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan.
- Serve hot and enjoy your comforting one pot lasagna soup.