One Pot Lasagna Soup
One Pot Lasagna Soup is the ultimate 30-minute meal for busy weeknights. Skip the layering and baking—this recipe builds all the classic flavors in a single pot. Made with seasoned ground beef, tender noodles, and a rich tomato broth, it is a total lifesaver when you need dinner fast. Finish it off with a scoop of ricotta and mozzarella for the perfect cheesy bite. It stores well for lunch the next day too.
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
Noodles absorb broth as the soup sits. Add extra broth when reheating.
For the best leftover texture, cook noodles separately and add them to each bowl.
For a creamier finish, stir 2-4 tablespoons heavy cream into the pot after cooking.
Tried this recipe?Let us know how it was!