This warm, cozy One Pot Lasagna Soup gives you all the flavors of classic lasagna in a simple, slurpable bowl. It smells like simmered tomatoes and garlic, tastes rich and cheesy, and has tender pasta threads and soft ribbons of spinach. It comes together quickly on the stove and makes a comforting weeknight dinner. If you like hearty soups, try pairing it with a creamy beef option like this creamy beef and potato soup for menu inspiration.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 6):
- Calories per serving: 430 kcal
- Protein: 26 g
- Carbohydrates: 37 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 800 mg
Why Make This One Pot Lasagna Soup
You get lasagna flavor without layering or baking. It uses one pot and simple pantry ingredients. The soup is ready in under an hour and fills the kitchen with a comforting tomato and herb aroma. It’s kid-friendly, easy to scale, and perfect for busy nights or casual company.
How to Make One Pot Lasagna Soup
This recipe builds flavor in stages: brown the meat, add aromatics, pour in tomatoes and broth, cook the broken noodles in the soup, then finish with greens and cheese. The result is a thick, stew-like soup with creamy pockets of ricotta and melted mozzarella on top.
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into pieces
- 2 cups spinach or kale
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Have your onion diced, garlic minced, and lasagna noodles broken into pieces. Measure the broth and open the can of crushed tomatoes so everything is ready.
Step 2: Mixing
Add the ground beef or Italian sausage to the pot. Break it up with a spoon and brown until no longer pink. Stir in the diced onion and minced garlic and cook for 2–3 minutes until the onion is soft and fragrant.
Step 3: Cooking
Pour in the crushed tomatoes and broth. Add the broken lasagna noodles, Italian seasoning, and a pinch of salt and pepper. Bring the soup to a boil, then reduce heat and simmer gently for about 20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
Step 4: Finishing
Stir in the spinach or kale and cook for another 3–5 minutes until wilted. Taste and adjust salt and pepper. Serve hot, topping each bowl with a scoop of ricotta, a sprinkle of shredded mozzarella, and fresh basil leaves.
How to Serve One Pot Lasagna Soup
Ladle into warmed bowls so the cheese melts nicely. Add extra fresh basil for color and brightness. Serve with crusty bread, garlic toast, or a simple green salad. For a heartier meal, offer grated Parmesan and red pepper flakes at the table.
How to Store One Pot Lasagna Soup
- Refrigerator: Cool completely, transfer to airtight containers, and store for up to 3–4 days. Cheese may tighten and noodles soak up liquid; stir in a splash of broth when reheating.
- Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stove over low heat, adding a little broth to loosen the soup. Microwave in a covered bowl, stirring every 60–90 seconds to heat evenly.
Expert Tips for Perfect One Pot Lasagna Soup
- Use broken lasagna noodles for that classic lasagna texture. If you only have other pasta, penne or rigatoni works fine.
- If using lean beef, add a tablespoon of olive oil when browning to keep the soup rich.
- Simmer gently after adding noodles to prevent them from overcooking and turning mushy.
- For extra depth, sauté the onion until lightly caramelized before adding tomatoes.
- Stir in a splash of heavy cream or a tablespoon of butter at the end for a silkier mouthfeel.
- If you prefer less sodium, choose low-sodium broth and taste before adding extra salt.
Delicious Variations
- Vegetarian: Replace meat with a can of white beans or lentils and use vegetable broth. Add mushrooms for meaty texture.
- Spicy: Add red pepper flakes or swap Italian sausage for spicy sausage.
- White Lasagna Soup: Use chicken broth and add Alfredo sauce or cream with shredded rotisserie chicken instead of tomatoes.
- Gluten-free: Use gluten-free lasagna noodles or other gluten-free pasta.
- Cheesy bake: Spoon soup into oven-safe bowls, top with extra mozzarella, and broil briefly for a bubbly finish.
Frequently Asked Questions
Q: Can I use regular lasagna sheets instead of breaking them?
A: Yes. You can layer or break the sheets. Whole sheets will need more careful stirring and a slightly longer cook time. Break them into large pieces if you want quicker, more even cooking.
Q: How do I prevent the noodles from becoming mushy?
A: Simmer gently and check noodles a few minutes before the suggested time. Remove from heat as soon as they reach al dente. Adding noodles later in the cook can help if you plan to reheat leftovers.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker: brown meat and sauté onion/garlic first, then add other ingredients and cook on low 3–4 hours, adding noodles in the last 30 minutes. For Instant Pot: use the sauté function for the meat and aromatics, then add liquids and pasta and cook on high pressure for 4–6 minutes, followed by a quick release.
Q: Will the ricotta break down when reheating?
A: Ricotta may separate slightly but still tastes good. Stir it in gently when reheating or add fresh dollops to each bowl when serving for a creamy texture.
Q: How can I make this lower in calories or fat?
A: Use lean ground turkey or chicken, low-fat ricotta, reduced-fat mozzarella, and low-sodium broth. Reduce the cheese topping or use smaller portions of high-fat ingredients.
Q: Is it safe to freeze soups with dairy?
A: Creamy soups can change texture after freezing. This soup freezes okay, but cheeses may change; stir in fresh ricotta or extra cheese when reheating to restore creaminess.
Conclusion
This One Pot Lasagna Soup is an easy, crowd-pleasing way to enjoy lasagna flavors without the fuss. It fills your kitchen with warm tomato and herb aromas and delivers comforting, cheesy bites in every spoonful. For a step-by-step video and another take on lasagna soup, check out Easy Lasagna Soup (with video!) – Carlsbad Cravings. Give it a try and enjoy a simple, comforting meal tonight.
Print
One Pot Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm and cozy soup that combines the flavors of classic lasagna into a slurpable bowl, perfect for busy weeknight dinners.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into pieces
- 2 cups spinach or kale
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Heat a large pot over medium heat. Prepare the onion, garlic, and lasagna noodles.
- Add the ground beef or Italian sausage to the pot and brown until no longer pink. Stir in the onion and garlic; cook until soft.
- Pour in the crushed tomatoes and broth. Add the lasagna noodles, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in the spinach or kale and cook until wilted, about 3–5 minutes. Serve hot with ricotta, mozzarella, and fresh basil on top.
Notes
Perfect for busy nights; serve with crusty bread or a green salad. Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
