You know those nights when you’re craving all the cozy, cheesy goodness of lasagna but don’t want to deal with layering noodles and waiting forever for it to bake? That’s exactly why I fell in love with this One-Pot Lasagna Soup! It’s become my go-to weeknight lifesaver – all the rich tomato sauce, tender pasta, and melty cheese you’d expect from traditional lasagna, but ready in about 40 minutes with just one pot to wash. My kids actually cheer when they smell it simmering on the stove (and that’s saying something!). The best part? That golden, bubbly ricotta topping that gives you that authentic lasagna experience without any of the fuss.
Table of Contents
Table of Contents
Why You’ll Love This One-Pot Lasagna Soup
Trust me, this isn’t just another soup recipe – it’s a game-changer for busy weeknights! Here’s why it’s become my family’s favorite:
- One pot wonder: Minimal cleanup means more time to relax (or chase kids!)
- Lasagna flavor without the work: All that rich, cheesy goodness in half the time
- Customizable: Swap meats, cheeses, or noodles to suit your mood
- Kid-approved: Even picky eaters gobble up those cheesy, noodle-filled bites
- Better leftovers: The flavors deepen overnight – if you’re lucky enough to have any left!
Ingredients for One-Pot Lasagna Soup
Here’s everything you’ll need to make this cozy, flavor-packed soup – I promise it’s all simple stuff you might already have in your pantry! The secret is in a few special touches (like that Parmesan rind – don’t skip it if you can help it!).
- 1 Tbsp olive oil – for that perfect sauté
- 1 lb ground beef or Italian sausage (hot or sweet, casings removed) – sausage gives amazing flavor!
- 1 medium sweet onion, roughly chopped – about ¼-inch pieces
- ½ tsp Kosher salt – to draw out the onion’s sweetness
- 3 cloves garlic, finely chopped – measure with your heart!
- 2 tsp dried oregano or Italian seasoning – my grandma’s secret
- ¼ tsp crushed red pepper flakes – just enough warmth
- 3 Tbsp tomato paste – for that deep, rich base
- 1 (28oz) can crushed tomatoes – the backbone of our soup
- 6 cups (48oz) low-sodium chicken broth – homemade if you’ve got it
- 1 bay leaf – that subtle earthy note
- ⅓ cup loosely packed basil leaves (about 15 leaves) – fresh is best
- 1 Parmesan rind (optional but magical) – adds umami depth
- 8 oz pasta noodles – mafaldine, fusilli, or broken lasagna pieces
- ¼ cup heavy cream – for that luscious finish
- 1 cup (4oz) shredded mozzarella – because cheese is life
- ¼ cup chopped fresh parsley or basil – for that bright pop at the end
- Baguette (optional) – perfect for sopping up every last drop!
How to Make One-Pot Lasagna Soup
Alright, let’s get cooking! This One-Pot Lasagna Soup comes together so easily, but I’ve got a few tricks to make sure it turns out perfect every time. Follow these steps, and you’ll have a pot of cheesy, comforting goodness in no time!
Browning the Meat
First, heat that olive oil in your Dutch oven or large pot over medium-high heat. Add your ground beef or sausage (I’m team Italian sausage all the way!) and break it up with a wooden spoon. Cook for about 4-5 minutes until it’s nicely browned. If you’re using sausage or especially fatty beef, you might want to drain off some of the excess grease – I usually tilt the pot and spoon it out. Just leave about a tablespoon for flavor!
Building the Soup Base
Next, toss in those chopped onions and salt – the salt helps draw out their sweetness. Give them 2-3 minutes to soften up, then add the garlic. Watch it closely here – garlic burns fast! Just 1 minute is perfect. Now’s the time for the oregano and red pepper flakes – stir them in and let them toast for about 30 seconds until fragrant. That smell? That’s the good stuff!
Cooking the Pasta
Pour in the tomato paste, crushed tomatoes, chicken broth, bay leaf, basil, and that magical Parmesan rind if you’ve got one. Bring it all to a boil, then reduce to a steady simmer. Now, add your pasta – I love using mafaldine or fusilli because they hold up so well, but broken lasagna noodles work great too! Simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente. Don’t walk away too long – those noodles will keep soaking up liquid!
Finishing Touches
Almost there! Fish out the bay leaf and Parmesan rind (it’s done its job). Stir in the heavy cream and mozzarella until the cheese melts into creamy perfection. Give it a taste here – sometimes I add another pinch of salt or red pepper flakes if it needs a little oomph. Serve it up in bowls, top with that broiled ricotta mixture (trust me, it’s worth the extra step!), and garnish with fresh parsley or basil. Don’t forget the crusty bread for dipping – you’ll want every last drop!
Tips for the Best One-Pot Lasagna Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, can we have this again tomorrow?” good:
- Go for sausage: Italian sausage (hot or sweet) adds way more flavor than plain ground beef – it’s my secret weapon!
- Don’t skip the broil: That quick minute under the broiler gives the ricotta topping that authentic lasagna crust we all love.
- Watch your pasta: Noodles keep absorbing liquid, so serve immediately for perfect texture (or cook pasta separately if planning leftovers).
- Save Parmesan rinds: I keep them in my freezer just for soups – they add incredible depth.
- Taste as you go: The flavors develop beautifully, so adjust salt and spices at the end.
Oh, and one last thing – make extra! This soup tastes even better the next day (if it lasts that long).
Ingredient Substitutions & Variations
One of my favorite things about this One-Pot Lasagna Soup is how easily you can tweak it to suit different tastes or what you’ve got in the fridge! Here are my go-to swaps when I’m mixing things up:
- Vegetarian version: Skip the meat and use plant-based crumbles or lentils – they soak up all those amazing flavors beautifully
- Gluten-free: Just grab your favorite GF noodles (the chickpea pasta works surprisingly well here!)
- Cheese lovers: Swap mozzarella for provolone or fontina – or go wild with a three-cheese blend
- Extra veggies: Toss in some spinach or zucchini with the onions for a nutrition boost
- Cream alternatives: Out of heavy cream? A splash of half-and-half or even whole milk works in a pinch
The moral of the story? Don’t be afraid to make this recipe your own – that’s half the fun!
Print
40-Minute One-Pot Lasagna Soup That’ll Blow Your Mind
A creamy, hearty one-pot lasagna soup that combines all the flavors of traditional lasagna in an easy-to-make soup. Perfect for a quick family dinner.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (hot or sweet), casings removed
- 1 medium sweet onion, roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic, finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves (about 15 basil leaves)
- 1 Parmesan rind (optional)
- 8 oz pasta noodles (mafaldine, fusilli col buco, or lasagna noodles broken into bite-size pieces)
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves for serving
- Baguette (optional, for serving)
Instructions
- Brown the meat in olive oil in a Dutch oven or large pot over medium-high heat (4-5 minutes). Drain excess grease if needed.
- Add chopped onion and salt. Cook until softened (2-3 minutes), then add garlic and cook 1 more minute. Stir in oregano and red pepper flakes.
- Add tomato paste, crushed tomatoes, chicken broth, bay leaf, basil leaves, and Parmesan rind (if using). Bring to a boil, then reduce to a simmer.
- Stir in pasta noodles and cook for 12-15 minutes or until tender.
- Mix ricotta, Parmesan, salt, and pepper in a separate bowl for the topping.
- Remove bay leaf and Parmesan rind. Stir in heavy cream and mozzarella until melted. Adjust seasoning.
- Serve in bowls, top with ricotta mixture, and broil for 1-2 minutes until golden and bubbly. Garnish with fresh parsley or basil.
Notes
- Use Italian sausage for extra flavor.
- Parmesan rind adds depth but is optional.
- Broiling the ricotta topping gives a lasagna-like finish.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Serving Suggestions for One-Pot Lasagna Soup
Oh, let me tell you how we love to serve this soup in my house! A warm, crusty baguette is absolutely non-negotiable – perfect for soaking up every last drop of that rich tomato broth. On busy nights, I’ll just slice it thick and toast it with garlic butter. When I’m feeling fancy, I’ll whip up a simple Caesar salad on the side (the creamy dressing pairs amazingly with the soup’s richness). And don’t forget extra Parmesan at the table – my kids love grating their own right on top!
Storing and Reheating One-Pot Lasagna Soup
Here’s the scoop on leftovers – because let’s be honest, this soup is even better the next day! Store cooled soup in an airtight container in the fridge for up to 3 days. For freezing, leave out the pasta and add fresh noodles when reheating – trust me, it prevents mushiness. When you’re ready to eat, gently reheat on the stove with a splash of broth to loosen it up. The noodles will keep soaking up liquid, so don’t be shy with that extra liquid!
One-Pot Lasagna Soup FAQs
I get so many questions about this recipe from friends and family – here are the answers to the ones that pop up most often!
Can I use no-boil lasagna noodles?
Absolutely! Just break them into smaller pieces first. They’ll cook right in the broth – no need to precook. The texture turns out perfectly al dente this way.
How do I make vegetarian lasagna soup?
Easy peasy! Skip the meat and use veggie crumbles or sautéed mushrooms instead. I sometimes add extra garlic and a splash of balsamic vinegar to boost the flavor. The Parmesan rind (if using) gives it that umami kick.
Can I freeze creamy lasagna soup?
You can, but I recommend freezing just the broth base (without pasta). The noodles get mushy when thawed. Cook fresh pasta when you’re ready to serve – it tastes just-made!
What’s the best pasta for stovetop lasagna soup?
My top picks are mafaldine (those ribbon-like noodles) or fusilli – they hold up beautifully. Regular lasagna noodles work too – just break them into bite-sized pieces before adding.
How can I make this soup less spicy?
Simply skip the red pepper flakes! The Italian seasoning and tomatoes provide plenty of flavor without the heat. For kids, I sometimes use sweet Italian sausage instead of hot.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this One-Pot Lasagna Soup (based on 6 servings):
- Calories: About 450 per serving
- Protein: 25g (thanks to all that cheesy goodness!)
- Carbs: 35g
- Fiber: 4g
- Sugar: 8g
- Fat: 22g
Remember – these are estimates and will vary based on your specific ingredients (like using turkey sausage instead of pork). But hey, we’re here for flavor first!
Final Thoughts
There you have it – my family’s favorite One-Pot Lasagna Soup that’s saved countless busy weeknights! I can’t wait for you to try this cozy, cheesy bowl of comfort. When you do, tag me on Instagram @FrostyRecipes – I love seeing your creations! Now go grab that Dutch oven and get simmering. Trust me, your future self (and hungry family) will thank you! You can also follow along for more quick meals on my Facebook page.
