That first spoonful of One Pot Lasagna Soup greeted me with fragrant steam and a gentle sizzling promise. After three rounds of tweaking my seasonings and simmer times, I discovered just how silky smooth the broth could be without losing those tender pasta bites. The bubbling around the sides tells you it’s nearly ready—and that nutty, toasted scent of melted Parmesan drifts through the kitchen.
Why You’ll Love One Pot Lasagna Soup
- All your favorite lasagna layers in one pot—no boiling noodles separately.
- Creamy ricotta and gooey mozzarella swirl into a rich, comforting broth.
- Ready in about 30 minutes—weeknight dinners just got easier.
- Inspired by classic Italian flavors with fewer dishes to wash.
A Little Background
I first tested this soup on a blustery autumn evening, and during that trial I noticed the noodles stuck together if the liquid was at a rolling boil too long—so I lowered the heat and stirred every few minutes. By attempt two, the texture was spot on, and by the third, I’d dialed in the seasoning so the garlic and Italian herbs felt perfectly balanced. It’s become my go-to when the air turns crisp.
Key Ingredients for One Pot Lasagna Soup
- Olive oil (1 Tbsp): Helps brown the meat; swap for avocado oil if you prefer a neutral taste.
- Yellow onion (1, diced): Builds a sweet-savory base; mince finely for even cooking.
- Ground beef (1 lb): Adds hearty flavor; lean (90/10) prevents excess grease.
- Diced tomatoes (14.5 oz can): Brings bright acidity and texture; fire-roasted adds smoky depth.
- Lasagna noodles (4, broken): These give you those signature layers; use good quality for al dente bite.
How to Make One Pot Lasagna Soup
- Heat 1 Tbsp olive oil in a large soup pot over medium heat. Add diced onion and sauté for 5 minutes until translucent, then stir in minced garlic and cook 1 minute until fragrant.
- Increase heat to medium-high, crumble in 1 lb ground beef and cook 6–7 minutes until no pink remains. Sprinkle in 2 tsp Italian seasoning, ¼ tsp red pepper flakes (optional), 1 tsp salt, and ½ tsp black pepper; stir to coat.
- Pour in a 14.5-oz can diced tomatoes, 8-oz can tomato sauce, 3 cups beef broth, and 1½ cups water. Bring to a gentle boil, then add broken lasagna noodles and stir to separate.
- Reduce heat to a simmer and cook for 12 minutes, stirring occasionally, until pasta is tender with a slight bite. Remove from heat, stir in ½ cup ricotta, ¾ cup mozzarella, and 2 Tbsp Parmesan; let rest 2 minutes until cheeses melt into a glossy surface.
Pro Tips & Troubleshooting
- For deeper flavor, brown the beef until tiny browned bits form on the pot’s bottom—deglaze with broth for extra richness.
- If the soup seems too thin, simmer uncovered for a few extra minutes; too thick, stir in a splash of broth.
- Substitute ground turkey or sweet Italian sausage to change up the profile.
- Doubling? Use a wide Dutch oven and increase simmer time by 3–4 minutes to accommodate extra liquid.
Storage & Make-Ahead Guide
Let soup cool slightly, then transfer to airtight containers. Store in the fridge up to 4 days or freeze for up to 3 months. When reheating, bring to a gentle boil on the stove or microwave until it reaches at least 165°F. In my final storage test, I found the noodles held their bite after a quick reheat—just stir in a splash of water if the broth thickens too much. Always discard any soup left out at room temperature beyond 2 hours.
Serving Suggestions
Top each bowl with fresh basil leaves, a drizzle of olive oil, or a dollop of pesto for brightness. Serve with garlic-butter crostini or a simple green salad dressed with lemon vinaigrette for a balanced meal.
Frequently Asked Questions
- How long does one pot lasagna soup last in the fridge? It stays fresh for up to 4 days when stored in a sealed container.
- Can I make one pot lasagna soup ahead of time? Yes—prepare through step 4, cool, and refrigerate; reheat gently before adding the cheeses.
- What can I use instead of ground beef in lasagna soup? Swap for ground turkey, Italian sausage, or even plant-based crumbles.
- How do I thicken one pot lasagna soup? Simmer uncovered a few extra minutes or stir in a slurry of cornstarch and water.
- Can I freeze one pot lasagna soup? Absolutely—freeze in portioned containers for up to 3 months; thaw overnight in the fridge.
- What’s the difference between lasagna soup and traditional lasagna? This soup version maintains all the layered flavors but combines them in a comforting broth rather than baking in layers.
Final Thoughts
After countless bowls and three full recipe tests, my favorite way to enjoy One Pot Lasagna Soup is ladled into deep bowls with extra basil and freshly grated Parmesan. It’s cozy, crowd-pleasing, and I can’t wait to hear how yours turns out—be sure to share your kitchen wins below!
More Recipes You’ll Love
- Baked Ziti with Sausage – similar cheesy tomato goodness in a comforting one-pan bake
- Vegetarian Lasagna – a meat-free twist on your favorite layered pasta flavors
- Easy Slow Cooker Ravioli Lasagna – hands-off prep that captures the same lasagna taste
- One Pot Mac and Cheese – another creamy, no-fuss pasta dinner
One Pot Lasagna Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat, then add diced onion and cook 5 minutes until translucent.
- Add minced garlic and sauté 1 minute until fragrant.
- Increase heat to medium-high, add ground beef and cook 6–7 minutes, breaking up meat until no pink remains.
- Stir in Italian seasoning, red pepper flakes, salt, and black pepper to coat the meat.
- Pour in diced tomatoes, tomato sauce, beef broth, and water; bring to a gentle boil.
- Add broken lasagna noodles, reduce heat, and simmer 12 minutes, stirring occasionally until noodles are tender with slight bite.
- Remove from heat and gently stir in ricotta, mozzarella, and Parmesan cheeses; let rest 2 minutes until cheeses melt into the soup.