Best Ever One-Pot Lasagna Soup: Cozy, Hearty & Easy Dinner

Alright, dinner that feels special but doesn’t eat your evening. This one-pot lasagna soup hits that sweet spot: all the cozy pasta-and-tomato comfort of lasagna, but fast, sloppy, and totally weeknight-friendly. If you’ve ever wanted lasagna without assembly and without waiting, this is your move. I’ll show you how to pull it off without fuss.

If you want a slightly different take or extra notes on the basic technique, this one-pot lasagna soup basics is a handy reference.

Why This Recipe Is a Win

Long day? Me too. You want food that warms you up and doesn’t require fine skills or ten pots. This soup uses one pan, a few pantry staples, and about 30 minutes. It stretches well, feeds hungry kids, and still tastes like you made something worth talking about. Also, cleanup is joyfully minimal. And yes, the cheesy finish actually matters.

How This Recipe One-Pot Lasagna Soup Comes Together

Here’s the simple idea: brown the meat, soften onion and garlic, dump in tomatoes and broth, add broken lasagna noodles, simmer until tender, then swirl in creamy ricotta and melty mozzarella. Little pockets of ricotta make the soup feel lasagna-like. Keep your broth flavorful but not overpowering so the cheese and pasta shine. If you’ve ever rushed this step, you know the noodles can go from perfect to mush fast, so watch them.

If you’d rather let it simmer slowly all day, there’s a slow-cooker option that turns out cozy and hands-off.

Tools You’ll Want Nearby

• A large, heavy-bottomed pot or Dutch oven (one pot, remember).
• Wooden spoon or spatula.
• Measuring cups and a knife.
• A ladle and a grater for cheese.

You don’t need anything fancy. A big skillet could work in a pinch but stick to something with depth so the noodles cook without sticking. If you want another simple one-pot idea while you’re here, check this one-pot vegetable soup, good to have in rotation.

What You’ll Need To Make this one-pot lasagna soup

Use exactly the ingredients below, written naturally:

• 1 tablespoon olive oil
• 1 pound ground beef (or Italian sausage, if you like)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Pinch of red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef or chicken broth (low-sodium works fine)
• 8 ounces broken lasagna noodles (about half a box)
• Salt and black pepper, to taste
• 1 cup baby spinach or a handful of chopped fresh basil
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella, plus extra for topping
• Grated Parmesan, for serving (optional)

Making It Happen: Clear, Efficient Cooking Steps

Use exactly the directions below, written clearly and cleanly:

1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain any excess fat.
2. Add the diced onion to the pot and cook until soft, about 4 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes; cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes and broth, stir to combine, and bring to a simmer.
4. Break the lasagna noodles into pieces and add them to the pot. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are just tender. Taste and season with salt and pepper.
5. Reduce heat to low. Stir in the spinach (or basil) until wilted. Spoon in the ricotta and stir gently to create creamy pockets. Add the shredded mozzarella and stir just until melted.
6. Serve hot with extra mozzarella and Parmesan on top.

Timing note: noodles cook fast once simmering. Keep an eye on them. If the soup thickens too much, add a splash of water or broth.

Serving Ideas That Feel Natural and Flexible

• Ladle straight into bowls and let everyone add their own cheese.
• Toast some garlic bread or shove a slice of crusty bread into each bowl.
• Serve with a simple green salad dressed in olive oil and lemon.
• Want to make it a little fancy? Fresh basil and a drizzle of good olive oil before serving. But honestly, a paper towel on the side for drips works too.

Saving Any Leftovers

Let the soup cool to room temp for no more than two hours. Store in an airtight container in the fridge for up to 3 days. Noodles soak up broth as it sits; when reheating, add a splash of water or broth and microwave or warm on the stove until hot. This also revives the texture. Freezing works, but the pasta gets softer freeze only if necessary, and thaw slowly.

Smart Tips That Save Time for this one-pot lasagna soup

• Break the noodles by hand into the pot, no extra bowl to wash.
• Use pre-shredded mozzarella to speed things up, but fresh-milk ricotta makes a noticeable difference.
• If you’re short on time, cook the beef in advance and refrigerate; it reheats quickly.
• Want a veggie boost? Stir in frozen spinach toward the end instead of fresh. It thaws fast.
• Need a quick starter? I lean on easy appetizer ideas that double as weeknight snacks.

Easy Swaps and Extras

• Turkey or chicken: swap for ground beef for a lighter version.
• Dairy-free: use a dairy-free ricotta and shredded cheese alternative, but add them near the end to keep creaminess.
• Gluten-free: use gluten-free lasagna noodles and confirm broth is GF.
• Add mushrooms or bell pepper with the onion for more veggies.
• For heat, stir in crushed red pepper or top with chili oil.

What to Do If Something Goes Sideways

• Noodles too mushy? Next time, add them later or reduce simmer time by a minute or two. For now, serve it over fresh toasted bread to reclaim texture.
• Soup too thin? Let it simmer uncovered a few minutes to reduce, or stir in a tablespoon of tomato paste.
• Soup too thick? Stir in warm water or broth 1/4 cup at a time.
• Bland flavor? Salt is your friend add a little, then taste. Acid helps too: a splash of red wine vinegar or lemon brightens it up.

Questions You Might Have

Can I make this vegetarian?

Yes. Swap the meat for a can of lentils or extra mushrooms and use vegetable broth. It won’t be exactly like lasagna with meat, but it’ll be hearty.

Can I use regular spaghetti instead of lasagna noodles?

You can, but cooking times vary. Break spaghetti into shorter pieces and watch them, they often cook faster.

How do I keep the ricotta from clumping?

Stir it in gently over low heat. If it seems grainy, mix it with a splash of broth first before adding.

Is it okay to use whole milk ricotta or part-skim?

Both work. Whole milk gives a richer soup, part-skim is lighter but still tasty.

Can I double this recipe for a crowd?

Yes. Use a very large pot and increase simmer time slightly if needed. Taste and adjust seasoning at the end.

One Last Thought

Trust me: this hits the comfort-food jackpot without the fuss. It’s forgiving, fast, and just the kind of dinner you can make when you have more to do than stand at the stove. Make it your own.

If you want another easy but reliable reference for a similar version, this Easy Lasagna Soup Recipe – Carlsbad Cravings is a nice companion to compare ideas and tricks.

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