Hearty One Pot Lasagna Soup: Weeknight Comfort (Print Version)

One Pot Lasagna Soup: Your easy & delicious weeknight meal! Enjoy classic lasagna flavors in one comforting bowl with minimal cleanup.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients for One Pot Lasagna Soup

01 - 1 tbsp olive oil
02 - 1 lb ground beef (or Italian sausage, or a mix)
03 - 1 medium yellow onion, minced
04 - 4 cloves garlic, minced
05 - 28 oz can crushed tomatoes
06 - 6 oz can tomato paste
07 - 4 cups chicken broth (low sodium preferred)
08 - 8 oz lasagna noodles, broken into 1-2 inch pieces

→ Flavor Boosters & Seasonings

09 - 2 tsp Italian seasoning
10 - 1 tsp dried basil
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches & Creaminess

12 - 15 oz ricotta cheese
13 - 1 cup shredded mozzarella cheese, plus more for topping
14 - 1/4 cup grated Parmesan cheese, for topping
15 - 2 tbsp fresh parsley, chopped (optional, for garnish)

→ Optional Extras

16 - Pinch of red pepper flakes
17 - 1/4 cup heavy cream, for extra richness

# Instructions:

01 - Okay, first things first for our One Pot Lasagna Soup! Grab a big pot or Dutch oven and get a splash of olive oil shimmering over medium heat. Toss in your ground beef (or sausage, or both, if you’re feeling wild!). Break it up with a spoon and brown it until there’s no pink left. Drain any excess grease – I usually just tilt the pot and spoon it out, oops, sometimes a little spills, but that's real life! Then, add your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. This is where the kitchen starts to smell amazing, a true signal that good things are coming.
02 - Now for the garlic! Stir in your minced garlic and let it cook for just about a minute until it’s fragrant. Don't let it burn, hon, or it'll get bitter, and nobody wants that! Next, add the tomato paste and stir it around for another minute or two. This step is super important, it helps to deepen the tomato flavor. Then, pour in the crushed tomatoes, chicken broth, Italian seasoning, dried basil, and a good pinch of salt and pepper. Give it a good stir, making sure everything is combined. It should start to look like the beginnings of a rich sauce.
03 - Bring that beautiful mixture to a gentle simmer. Once it's bubbling softly, carefully add your broken lasagna noodles. I usually just snap them right over the pot, letting the pieces fall in. Stir them in well, making sure they're mostly submerged in the liquid. Reduce the heat to low, cover the pot, and let it all simmer for about 15-20 minutes. This is the patience part, where the noodles soften and absorb all those delicious flavors, turning into true One Pot Lasagna Soup magic. Stir occasionally to prevent sticking, because I've had that happen, and it's a drag!
04 - Once the noodles are tender (give one a taste test, they should be al dente!), take the pot off the heat. Now for the creamy goodness! Stir in about half of the ricotta cheese and half of the shredded mozzarella. Stir gently until the cheeses are mostly melted and incorporated into the soup. You want streaks of creamy ricotta, not perfectly blended. This adds that signature lasagna richness and texture that makes this One Pot Lasagna Soup so comforting. Don't stir too vigorously, we want some lovely cheesy pockets.
05 - Ladle the warm One Pot Lasagna Soup into bowls. This is where you get to be creative! Top each serving with a dollop of the remaining ricotta cheese, a sprinkle of the remaining shredded mozzarella, and a generous grating of Parmesan. I like to see those distinct layers of cheese, it just makes it feel more like actual lasagna. The mozzarella will get all melty and gooey from the heat of the soup – pure bliss, honestly!
06 - Finish your bowls of One Pot Lasagna Soup with a sprinkle of fresh parsley, if you remembered to buy it (I often don't, but it's a nice touch!). A little extra black pepper is always welcome too. Serve immediately and watch everyone dig in. The smells alone are enough to make your tummy rumble. It’s warm, it’s cheesy, it’s everything you want from lasagna, but in a soup! Enjoy that minimal cleanup, because you deserve it.

# Notes:

01 - Always break your lasagna noodles into manageable pieces *before* adding them to the pot; trust me, the floppy noodle struggle is real.
02 - Reheat leftovers gently on the stovetop to keep the ricotta creamy; microwaving can sometimes make it grainy.
03 - For a bit of heat, I often add a pinch of red pepper flakes with the garlic - it really wakes up the flavors.
04 - Serve this One Pot Lasagna Soup with a side of crusty garlic bread for the ultimate comfort meal.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - Ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

Back