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One Pot Lasagna Soup

One Pot Lasagna Soup

This comforting soup combines all the flavors of classic lasagna in a single pot. Ground beef, tomatoes, and broken lasagna noodles simmer in a savory broth before being swirled with creamy ricotta and gooey mozzarella. Ready in just over 30 minutes, it’s the ideal weeknight meal with minimal cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 6 servings
Course: dinner, Lunch, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
Main
  • 1 lb ground beef
  • 2 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 14.5 oz diced tomatoes with juices
  • 8 oz tomato sauce
  • 3 cups beef broth
  • 1.5 cups water
  • 4 lasagna noodles broken into pieces
Finishing
  • 0.5 cup ricotta cheese
  • 0.75 cup mozzarella cheese shredded
  • 2 Tbsp Parmesan cheese grated

Method
 

Soup Base
  1. Heat olive oil in a large pot over medium heat, then add diced onion and cook 5 minutes until translucent.
  2. Add minced garlic and sauté 1 minute until fragrant.
Main
  1. Increase heat to medium-high, add ground beef and cook 6–7 minutes, breaking up meat until no pink remains.
  2. Stir in Italian seasoning, red pepper flakes, salt, and black pepper to coat the meat.
  3. Pour in diced tomatoes, tomato sauce, beef broth, and water; bring to a gentle boil.
  4. Add broken lasagna noodles, reduce heat, and simmer 12 minutes, stirring occasionally until noodles are tender with slight bite.
Finishing
  1. Remove from heat and gently stir in ricotta, mozzarella, and Parmesan cheeses; let rest 2 minutes until cheeses melt into the soup.

Notes

Cool the soup for 2 minutes before serving to allow cheeses to settle.
Leftovers can be refrigerated in an airtight container up to 4 days or frozen for up to 3 months. Reheat gently until hot, adding a splash of water if the broth thickens.