If you love lasagna but don’t love the whole production of layering noodles, simmering sauce, and washing extra pans, this One Pot Lasagna Soup is about to become a regular at your house. It has all the good stuff—savory meat, garlic, tomatoes, Italian herbs, tender noodles, and plenty of cheese—served up in a cozy bowl with a thick, rich broth that tastes like it’s been cooking for hours.
It’s the kind of dinner that makes everyone hover near the stove. You know the vibe. You stir the pot, the noodles soften, and the whole kitchen starts smelling like Sunday dinner… on a Tuesday.
And yes, it’s truly one pot.
Why you’ll love this soup
Lasagna is already a comfort food favorite. Turning it into soup makes it even easier to love.
Here’s why it works so well:
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Big lasagna flavor, no layering. You still get that meaty tomato base, Italian seasoning, and cheesy finish. You just skip the casserole steps.
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One pot, less cleanup. Everything builds in the same pot, which means fewer dishes and more time to eat.
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It’s ready fast. No baking time. No waiting for a pan to cool. You can have this on the table in about 35 minutes.
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It reheats beautifully. The flavors deepen overnight, and it’s an easy lunch the next day.
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It’s flexible. Beef, sausage, turkey, vegetarian, extra veggies, spicy, mild. You can make it fit what you’ve got.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
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Ground beef – I like lean ground beef (85/15 or 90/10) so the soup doesn’t get greasy. You can also use Italian sausage, ground turkey, or a mix of beef and sausage.
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Onion – yellow onion adds sweetness and depth. White onion works too.
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Garlic – fresh minced garlic gives the best flavor. This soup leans on garlic, so don’t be shy.
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Tomato paste – this is the quick trick for a deeper, richer tomato flavor. It makes the broth taste more like a slow-simmered sauce.
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Crushed tomatoes – the base of the soup. If you prefer a chunkier soup, use diced tomatoes instead.
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Marinara sauce – gives you that “lasagna sauce” taste without having to build a sauce from scratch. Use your favorite jarred marinara.
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Chicken broth or beef broth – either one works. Beef broth leans a little more classic and hearty. Chicken broth keeps it lighter.
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Italian seasoning – a simple blend that makes everything taste like lasagna.
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Dried basil and oregano – optional if your Italian seasoning is strong, but they add extra “red sauce” flavor.
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Red pepper flakes – optional, but nice if you want a gentle heat.
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Lasagna noodles – broken into pieces. You’ll get those perfect noodle ribbons in every bowl. You can also use bowties (farfalle), mafalda, or rotini if that’s what you have.
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Salt and black pepper – season in layers, not just at the end.
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Parmesan cheese – stirred in at the end for savory depth, then more for topping.
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Cheese topping (ricotta + mozzarella) – the signature finish. More on that below, because it matters.
Optional add-ins that work well:
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Baby spinach (stir in at the end)
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Mushrooms (cook with the onion)
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Zucchini (diced small, simmer with the broth)
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A splash of heavy cream (for a creamier finish)
How to make one pot lasagna soup
I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
1) Brown the meat
Place a large dutch oven or heavy-bottom pot on the stove over medium-high heat.
Add the ground beef and cook for 6-8 minutes, breaking it up as it browns. If there’s excess grease, drain it off. A little is fine. A lot will make the soup heavy.
2) Add onion and garlic
Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until it starts to soften.
Add the garlic and cook for 30 seconds. You’ll smell it right away. That’s your signal to move on before it browns.
3) Stir in tomato paste and seasonings
Add the tomato paste and stir for about a minute. It should coat the meat and onions.
Now add Italian seasoning, basil, oregano, red pepper flakes (if using), salt, and black pepper. Stir again.
This step is small but it changes the soup. Toasting the paste and seasoning makes everything taste richer.
4) Add tomatoes, sauce, and broth
Pour in the crushed tomatoes, marinara sauce, and broth.
Stir well, then bring the soup to a gentle boil.
5) Add the noodles
Break the lasagna noodles into bite-size pieces. Think about the size you want on a spoon. That’s the size you want in the pot.
Add the noodles and stir.
Reduce the heat to medium (or medium-low if it’s bubbling too hard) and simmer for 12-15 minutes, stirring every few minutes so the noodles don’t stick to the bottom.
6) Finish the soup
Once the noodles are tender, turn the heat down to low.
Stir in grated parmesan cheese. Taste and adjust salt and pepper.
Now you’re ready for the cheesy topping, which is where this soup turns into a full lasagna experience.
Cheese topping options
This is the part that makes everyone happy.
Option 1: Ricotta “dollops” (classic lasagna style)
In a small bowl, mix ricotta cheese with parmesan, a pinch of salt, black pepper, and chopped parsley or basil if you have it.
Spoon a dollop onto each bowl of soup right before serving. It melts slightly into the hot soup and tastes like the ricotta layer of lasagna.
Option 2: Mozzarella melt (extra cozy)
Top each bowl with shredded mozzarella and a sprinkle of parmesan.
If you want the cheese stretchy and melty, ladle soup into oven-safe bowls, top with cheese, and broil for 1-2 minutes. Keep an eye on it. Cheese goes from perfect to too-browned fast.
Option 3: Creamy swirl (for a silkier soup)
Stir 2-4 tablespoons of heavy cream into the pot at the end.
It doesn’t turn it into a cream soup. It just softens the tomato edge and makes the broth feel richer.
Recipe tips
A few small details make a big difference with this soup.
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Break the noodles before they go in. It sounds obvious, but it’s what makes the soup easy to eat. Big noodle slabs are awkward in a bowl.
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Stir while the noodles cook. Lasagna noodles love sticking to the bottom of the pot. Stir every few minutes.
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Don’t overcook the pasta. The noodles keep softening in the hot soup. Pull the pot off the heat when they’re tender, not mushy.
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Season early, then taste at the end. Tomatoes and broth need salt. Add a little at each stage, then adjust right before serving.
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Want a thicker soup? Simmer for a few extra minutes uncovered once the noodles are cooked.
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Want it brothier? Add an extra ½ to 1 cup broth at the end. This is also helpful when reheating leftovers.
Variations and swaps
This soup is easy to customize without changing the method.
Make it with Italian sausage
Replace the ground beef with mild or hot Italian sausage. Remove casings if needed. Brown it the same way.
Sausage adds extra seasoning, so you might want to reduce the added salt until the end.
Make it lighter with turkey
Use ground turkey and a splash of olive oil in the pot to help it brown. Turkey can be a little lean, so the oil helps the flavor.
Make it vegetarian
Skip the meat and sauté extra onion, mushrooms, and diced zucchini. Add a can of rinsed white beans if you want more protein.
Use vegetable broth and keep everything else the same.
Add greens
Stir in 2-3 cups of baby spinach at the end. It wilts in about a minute. Easy.
Make it gluten free
Use gluten-free lasagna noodles. Keep an eye on cooking time because some brands soften faster.
A helpful trick: cook gluten-free noodles separately and stir them into each bowl. That keeps the texture better, especially for leftovers.
Make it low carb
Replace the noodles with zucchini ribbons or chopped zucchini. Add them near the end and simmer just until tender.
Add more veggies without changing the vibe
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Diced bell peppers (cook with the onion)
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Shredded carrots (cook with the onion)
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Mushrooms (brown with the meat or onion)
Make it spicy
Add extra red pepper flakes, or stir in a spoonful of chili garlic sauce at the end. Start small and taste.
What to serve with it
This soup is a meal on its own, especially with the cheese topping. But sides make it feel complete.
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Garlic bread – classic choice for dunking.
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A simple green salad – something crisp with a tangy dressing balances the rich tomato and cheese.
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Roasted vegetables – broccoli, asparagus, or green beans work well.
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A loaf of crusty bread – for scooping up every last bit from the bowl.
If you’re serving a crowd, set up a topping bar: extra mozzarella, parmesan, fresh basil, red pepper flakes. Everyone can build their own bowl.
Storage and reheating
Lasagna soup stores well, with one small thing to know: the noodles keep soaking up broth. That’s normal.
Refrigerate
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat on the stove
Add soup to a small pot on the stove over medium heat.
Stir in a splash of broth or water as it warms. Heat for 6-8 minutes, stirring occasionally.
Reheat in the microwave
Microwave in a bowl for 90 seconds, stir, then heat in 30-second bursts until hot.
Add a splash of broth if it looks thick.
Freeze
You can freeze it, but the noodle texture will soften after thawing.
If you want the best texture, freeze the soup base without noodles, then cook fresh noodles when you reheat. If you already have leftovers with noodles in it, it will still be tasty, just softer.
Freeze in a freezer-safe container for up to 3 months.
Frequently asked questions
Can I make this soup ahead of time?
Yes. If you’re making it a day ahead, the broth will thicken as it sits. Add extra broth when reheating to loosen it back up.
If you’re making it for guests and want the noodles perfect, cook the noodles separately and stir them into the pot right before serving.
What’s the best pasta to use if I don’t have lasagna noodles?
Mafalda pasta is the closest match because it has that wavy edge. Bowties, rotini, and small shells all work too. The flavor stays the same, the bite just changes.
How do I make it thicker?
Simmer it uncovered for a few minutes after the noodles cook. You can also stir in a little extra parmesan, which helps thicken and adds flavor.
How do I make it less acidic?
A pinch of sugar helps if your tomatoes are sharp. A little cream at the end also softens the flavor.
Can I use ricotta in the pot instead of topping each bowl?
You can, but it changes the texture. Ricotta stirred into the whole pot can get grainy if boiled. It’s best as a topping, added right before eating.
One Pot Lasagna Soup
Ingredients
For the soup
- 1 tablespoon olive oil optional, if using lean meat
- 1 pound ground beef or Italian sausage, or ground turkey
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon dried basil optional
- ½ teaspoon dried oregano optional
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 28 ounce can crushed tomatoes
- 3 cups marinara sauce
- 4 cups broth beef or chicken
- 8 lasagna noodles broken into bite-size pieces
- ½ cup grated parmesan cheese
For topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Optional: chopped parsley or basil for garnish
Instructions
- Brown the meat. Place a large dutch oven on the stove over medium-high heat. Add the ground beef and cook 6-8 minutes, breaking it up as it browns. Drain excess grease if needed.
- Cook onion and garlic. Add the onion and cook 3-4 minutes. Add garlic and cook 30 seconds.
- Toast the paste and seasonings. Stir in tomato paste and cook 1 minute. Add Italian seasoning, basil, oregano, red pepper flakes (if using), salt, and pepper.
- Add liquids. Pour in crushed tomatoes, marinara, and broth. Stir and bring to a gentle boil.
- Cook noodles. Add broken lasagna noodles. Reduce heat to medium and simmer 12-15 minutes, stirring every few minutes, until noodles are tender.
- Finish. Turn heat to low. Stir in parmesan cheese. Taste and adjust salt and pepper.
- Serve. Ladle into bowls. Top with ricotta, mozzarella, and extra parmesan. Garnish with parsley or basil if you’d like.
Notes
