Mouthwatering One Pot Lasagna Soup

If you love the cozy, cheesy comfort of classic lasagna but don’t love the mess (or time!) it takes to make, this lasagna soup is your weeknight dinner hero. With rich tomato broth, perfectly cooked noodles, Italian herbs, and creamy ricotta stirred in at the end, it captures everything you crave — all in one pot. It’s warm, hearty, and ready in under 45 minutes with just simple ingredients you probably already have in your pantry.

Why You’ll Love This Lasagna Soup

this recipe

• All-in-one comfort meal in a single pot
• Faster than traditional lasagna — no layering or baking
• Rich flavor with ground beef, herbs, and melty cheese
• Easy to make ahead and freeze
• Family-friendly and endlessly customizable

Ingredients

For the Soup:

• 1 lb ground beef
• 3 garlic cloves, minced
• ½ yellow onion, diced
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried basil
• ½ tsp dried oregano
• 1 tsp kosher salt
• Black pepper, to taste
• 14 oz can crushed tomatoes
• 2 tsp tomato paste
• 32 oz chicken broth (or more as needed)
• 1 cup water
• 6 oz lasagna noodles, broken into bite-sized pieces
• 1 cup frozen chopped spinach
• ¼ cup heavy cream

For Serving:

• 4 oz mozzarella cheese, sliced
• Ricotta cheese
• Parmesan cheese (optional)
• Fresh basil or parsley (optional garnish)

Instructions

1. Brown the Beef
   In a large soup pot or Dutch oven over medium-high heat, cook ground beef until browned. Break it into small pieces as it cooks, then drain excess fat.
2. Sauté the Aromatics
   Add garlic, onion, garlic powder, onion powder, dried basil, oregano, salt, and pepper. Sauté for 4–5 minutes until the onions are soft and fragrant.
3. Add Tomatoes & Broth
   Stir in crushed tomatoes, tomato paste, broth, and water. Bring to a boil.
4. Add Noodles
   Break lasagna noodles into rough 2-inch pieces. Stir them into the pot and reduce heat to low. Simmer, covered, for 10–12 minutes or until noodles are tender.
5. Finish with Cream & Spinach
   Stir in frozen spinach and heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning as needed.
6. Assemble and Serve
   Place a slice of mozzarella in the bottom of each bowl. Ladle hot soup on top, then dollop with ricotta and sprinkle with parmesan. Garnish with herbs if desired.

Recipe Details

• Prep Time: 13 minutes
• Cook Time: 27 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: ~380 per serving

Nutrition Facts (Per Serving – Estimate)

• Calories: 380
• Protein: 24g
• Carbs: 28g
• Fat: 20g
• Fiber: 3g
• Sodium: 650mg

Tips & Variations

Noodle Tips:

• Add noodles once the broth is simmering to avoid overcooking.
• Short pastas like rotini or penne also work if you’re out of lasagna noodles.

Protein Swaps:

• Use Italian sausage, ground turkey, or plant-based crumbles instead of beef.

Make It Vegetarian:

• Skip the meat and double the spinach or add lentils for protein.

Dairy-Free Option:

• Use coconut cream and dairy-free cheese, or skip cheese altogether and boost herbs.

Meal Prep Tip:

• Lasagna soup thickens as it sits. Add extra broth when reheating.

Mouthwatering One Pot Lasagna Soup

Everything you love about lasagna, in comforting soup form — with just one pot to clean!

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings: 6 lasagna

Course: dinner, Soup

Cuisine: Italian-inspired

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb ground beef
• – 3 garlic cloves minced
• – ½ yellow onion diced
• – ½ tsp garlic powder
• – ½ tsp onion powder
• – ¼ tsp dried basil
• – ½ tsp dried oregano
• – 1 tsp kosher salt
• – Black pepper to taste
• – 14 oz crushed tomatoes
• – 2 tsp tomato paste
• – 32 oz chicken broth
• – 1 cup water
• – 6 oz lasagna noodles broken
• – 1 cup frozen spinach
• – ¼ cup heavy cream
• – 4 oz mozzarella cheese sliced
• – Ricotta cheese
• – Parmesan cheese optional
• – Fresh basil or parsley

Equipment

• – Dutch oven or soup pot
• Cutting board
• Ladle

Method

 

1. Brown beef in a large pot. Drain excess fat.
2. Add garlic, onion, and seasonings. Sauté until fragrant.
3. Stir in tomatoes, paste, broth, and water. Bring to a boil.
4. Add broken noodles, reduce heat, and simmer 10–12 mins.
5. Stir in spinach and cream. Cook 5 more mins.
6. Serve with mozzarella in the bowl, soup on top, then ricotta and parmesan.

Notes

– Add extra broth when reheating leftovers
– Substitute sausage or turkey for the beef
– Use cottage cheese instead of ricotta if needed

FAQs

Can I freeze lasagna soup?
Yes! Freeze without the cream and cheeses. Reheat and add them fresh when serving.

How do I avoid mushy pasta?
Add the noodles after the soup comes to a simmer, and cook just until al dente. They’ll soften more as the soup rests.

What cheese works best?
Classic lasagna flavor comes from ricotta, mozzarella, and a touch of parmesan.

Can I use store-bought pasta sauce instead of crushed tomatoes?
You can! Use about 2 cups of jarred marinara and reduce added salt as needed.

Conclusion

This one pot lasagna soup brings all the bold, cheesy, meaty comfort of traditional lasagna — with a fraction of the effort. Whether you’re feeding your family on a chilly night or meal prepping for the week, this is the kind of recipe that becomes a staple. Plus, it’s a fun twist that even picky eaters love. Serve it with garlic bread or a side salad and you’ve got dinner done.