One Pot Lasagna Soup: Easy, Cheesy Recipe

One-Pot Lasagna Soup is my answer to those weeknights when I want big lasagna flavor without the stacking, layering, and waiting. If you love cozy bowls of pasta, cheese, and rich tomato sauce, this is going to be a new favorite. It tastes like a hug, it cooks in one pot, and it does not require any special skills. You get tender noodles, a hearty meat sauce, and melty cheese swirls in every spoonful. Plus, clean-up is easy. Let me show you how I make it simple, tasty, and totally doable for busy days.

What Makes Lasagna Soup Different From Classic Lasagna

Think of classic lasagna as a beautiful layered casserole that takes time and patience. Lasagna soup brings those same flavors into a quicker, brothier format. The pasta cooks right in the sauce, which means the noodles soak up flavor as they soften. You also get more flexibility. Want it thicker? Simmer longer. Want it lighter? Add more broth. And because it all happens in one pot, you do not need to juggle a baking dish, a saucepan, and a bowl of ricotta at the same time.

Another bonus is that you can control the texture. I like my soup on the heartier side with a velvety tomato base and just enough broth to keep it slurpable. If you have kids, you can break the noodles into smaller pieces so every bite is easy to eat. If you crave extra richness, add a splash of cream near the end. You are the boss.

Ingredients for One Pot Lasagna Soup

Keep this simple. You can shop your pantry and fridge for most of it. Here is what I grab when I am making a pot of this soup for family or friends.

• Olive oil and butter for sautéing
• Yellow onion and garlic for savory flavor
• Ground beef or Italian sausage for heartiness
• Tomato paste to deepen the sauce
• Crushed tomatoes and beef or chicken broth for the base
• Italian seasoning, salt, pepper, and a pinch of red pepper flakes
• Lasagna noodles, broken into bite-size pieces
• Ricotta, mozzarella, and Parmesan for creamy, cheesy goodness
• Fresh basil or parsley for a bright finish
• Optional: a splash of cream for extra silkiness

Pro tip: keep a tube of tomato paste in the fridge. It makes recipes like this pop without opening a whole can.

Best Meat Options (Ground Beef, Italian Sausage, Turkey)

Ground Beef

Lean ground beef is classic. It browns nicely, gives that cozy lasagna vibe, and pairs well with tomato. If you use a higher fat blend, just spoon off excess grease after browning.

Italian Sausage

Italian sausage adds a savory punch. Mild is kid friendly, spicy adds a gentle kick. I love the extra fennel notes. You can also mix half beef and half sausage for balance.

Turkey

Ground turkey is lighter but still tasty. Add a touch more olive oil and a bit of extra salt so it does not taste flat. A small splash of Worcestershire sauce can deepen the flavor too.

For more cozy soup inspo, you might also like this hearty crockpot cheeseburger soup. It hits that same comfort zone with a playful twist.

Cheese Choices for Maximum Flavor

Ricotta is non-negotiable for that lasagna feel. Stir in a pinch of salt, pepper, and a little grated Parmesan to make it extra flavorful. Mozzarella brings the melty pull. I prefer whole milk mozzarella cut into small cubes so it melts into little pockets. Finish with a shower of nutty Parmesan on top. If you want to level up, try a spoon of mascarpone for ultra creaminess or a tiny sprinkle of pecorino for punch.

Pasta Options and Substitutions

Classic lasagna noodles work best. Break them into pieces about the size of a cracker for easy scooping. If you are out of lasagna noodles, use mafalda or even rotini. Gluten-free noodles work too. Just start checking early so they do not overcook. If you like extra broth, stop cooking when the pasta is just al dente and let it sit for 5 minutes before serving. It will soak up a little more liquid and get perfect.

Kitchen Tools You’ll Need

You do not need a fancy setup here. A sturdy large pot or Dutch oven does most of the work. You will also want a wooden spoon, a ladle, a knife and cutting board, and a measuring cup. If you plan to meal prep, grab some freezer-safe containers. That is it.

How to Make One Pot Lasagna Soup (Step-by-Step)

Before You Start

Prep your onion and garlic. Break your lasagna noodles into pieces. Shred or cube your mozzarella and grate your Parmesan. Season your ricotta with a pinch of salt and pepper so it is ready to swirl in at the end.

Step-by-Step

• Warm a big pot over medium heat with a drizzle of olive oil. Add onion and a pinch of salt. Cook until soft.
• Add garlic, then your meat. Brown and crumble. If needed, spoon off extra grease.
• Stir in tomato paste and let it cook for a minute until darkened. Add crushed tomatoes and broth.
• Season with Italian seasoning, salt, pepper, and red pepper flakes if you like a kick.
• Bring to a gentle boil. Add broken lasagna noodles and stir so they do not stick.
• Simmer, stirring often, until the noodles are al dente. Taste and adjust salt.
• Stir in a splash of cream if using. Ladle into bowls and dollop ricotta on top.
• Add mozzarella cubes and a shower of Parmesan. Finish with fresh basil or parsley.

If you prefer a slow cooker version for days when you want dinner waiting, check out this helpful crock pot lasagna soup recipe.

Pro Tips for the Best Lasagna Soup

Salt in stages. A pinch with the onions, another with the meat, then balance the broth at the end. This builds flavor. Keep the soup at a gentle simmer when the pasta is in, and stir more often than you think. Pasta likes to settle. If your soup thickens too much, add a splash of warm broth to loosen it. If it is too thin, simmer uncovered for a few minutes. And always taste before serving. A small squeeze of lemon or a tiny pinch of sugar can balance acidity if needed.

One Pot Lasagna Soup Variations

Veggie version: swap the meat for mushrooms, zucchini, and spinach. Brown the mushrooms first for deep flavor. Spicy version: use hot Italian sausage and add extra red pepper. Creamy version: stir in a little cream cheese and a splash of cream at the end for a velvety finish. If you like cheesy pasta bakes, you might also enjoy this easy crockpot ravioli lasagna as a set-and-forget option.

Cheese Toppings and Garnish Ideas

I like to build a small cheese bowl for the table: ricotta with salt and pepper, mozzarella cubes, and grated Parmesan. Add fresh chopped basil, parsley, and a bit of cracked black pepper. A drizzle of good olive oil over the finished bowl makes it shine. If you are feeling fancy, crisp up some prosciutto shards in a skillet and sprinkle them over the top for texture.

What to Serve With Lasagna Soup

Keep sides simple. Garlic bread, a bright salad, or roasted vegetables are easy wins. A bowl of soup plus a salad feels complete without being heavy. If you want a soup night feast, pair it with something cozy like Italian sausage gnocchi soup or the classic crowd favorite slow cooker Zuppa Toscana soup. Double the comfort, zero regrets.

Make-Ahead and Meal Prep Tips

Cook the soup without the pasta if you plan to store it for a few days. Then add and cook the pasta fresh when you are ready to serve. This keeps the texture perfect. You can also portion the soup into containers and freeze without the cheese. Thaw overnight in the fridge and reheat gently on the stove.

Looking for another slow-and-easy weeknight win for busy schedules? Peek at this crock pot version for hands-off cooking.

How to Store and Reheat Lasagna Soup

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth to loosen it. If the pasta soaked up a lot of liquid, it is normal. A little extra broth makes it good as new. For freezing, skip the pasta and cheese. Add those fresh after reheating for the best texture.

Common Mistakes to Avoid

Do not overcook the pasta. Start checking early. Do not skip tasting as you go. Salt and acid balance matter. Avoid cranking the heat high once the noodles are in, or they can stick. And do not be shy with the cheese, but add it at the end so it melts in a silky way instead of clumping.

One Pot Lasagna Soup for Small Batches

Cooking for one or two? Halve everything. Use a smaller pot to keep evaporation consistent. Cook the pasta separately and add only what you need per bowl. This keeps the remaining soup ready for another night without noodles turning mushy. Freeze the base in small containers for a grab-and-heat dinner later.

Nutrition Information and Customization

Here is the general idea per cozy bowl: protein from the meat and cheese, carbs from the noodles, and warmth for your soul. To lighten it up, choose turkey, use part-skim ricotta, and add extra veggies like spinach or zucchini. To boost calories for hungry teens or athletes, swirl in more mozzarella and serve with garlic bread. Either way, you decide your own comfort level. For another hearty, veggie-forward option, the flavors in Zuppa Toscana are a nice fit with this style of meal.

Common Questions

Can I make it without ricotta? Yes. Use cottage cheese blended until smooth, or skip it and add extra mozzarella and Parmesan on top.

How do I keep the pasta from getting mushy? Cook until just al dente and turn off the heat. It will soften slightly as it rests. Add a splash of broth if it thickens too much.

Can I make this dairy free? Yes. Skip the cheese and finish with olive oil and fresh herbs. Use a dairy-free Parmesan-style topping if you like.

What is the best pot to use? A heavy Dutch oven holds heat well and prevents scorching. Any large pot works as long as you stir often.

Could I do this in a slow cooker? Brown the meat and aromatics first, then add to the slow cooker with sauce and broth. Stir in pasta during the last 30 to 40 minutes so it does not overcook. Or try a dedicated slow cooker recipe like the one linked above.

Ready for a Cozy Bowl Tonight

You now have everything you need to make a steaming pot of comforting, cheesy, weeknight-friendly soup that hits all the lasagna notes with less fuss. If you want another take or a helpful walkthrough, I love this guide in Carlsbad Cravings. Prep once, stir a little, and you will be ladling up bowls in no time. If your home is anything like mine, people will wander into the kitchen the second they smell the garlic and tomatoes simmering. Have the bowls ready, and enjoy every cozy spoonful.

Print