Easy One-Pot Lasagna Soup Recipe

This lasagna soup recipe gives you the cozy flavors of baked lasagna without layering noodles or washing multiple pans. Ground beef, tomatoes, garlic, herbs, and broken lasagna noodles simmer together in one pot, then each bowl gets a creamy ricotta and mozzarella topping.

It is an easy one-pot lasagna soup designed for weeknights when you want comfort food without a long baking time. The broth is rich and tomato-forward, while the cheese topping melts into the hot soup for the classic lasagna finish.

Why You’ll Love This Lasagna Soup Recipe

• Everything cooks in one pot.
• Uses ground beef with no pork sausage required.
• Ready faster than traditional baked lasagna.
• Easy to customize with vegetables or different pasta.
• Freezer-friendly if you store the noodles separately.

Ingredients

Use the quantities below for 6 servings. Optional ingredients are not included in the nutrition estimate.

• 1 pound lean ground beef — 90% lean
• 1 tablespoon olive oil
• 1 medium onion — diced
• 3 cloves garlic — minced
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 14.5-ounce can diced tomatoes — undrained
• 5 cups low-sodium beef broth — plus more if needed
• 1 teaspoon Italian seasoning
• 0.5 teaspoon dried basil
• 0.5 teaspoon black pepper
• 8 ounces regular lasagna noodles — broken into bite-size pieces; not oven-ready
• salt — to taste
• 1 cup ricotta
• 1 cup shredded mozzarella
• 0.25 cup grated Parmesan

How to Make One-Pot Lasagna Soup

1. Brown beef and soften onion

Heat oil in a large heavy pot over medium heat. Add beef and onion, breaking beef into small pieces. Cook about 8–10 minutes, until beef reaches 160°F (71°C) and onion is softened. Drain excess fat if necessary.

2. Build the tomato broth

Stir in garlic and tomato paste for 1 minute. Add crushed and diced tomatoes, broth, Italian seasoning, basil and pepper. Bring to a gentle boil.

3. Simmer the pasta

Add broken regular lasagna noodles. Simmer uncovered about 12–16 minutes, following package timing and stirring frequently to keep noodles apart. Cook until tender; add broth if needed.

4. Add the cheese topping

Mix ricotta, mozzarella and Parmesan in a bowl. Taste soup and adjust salt. Divide soup among 6 bowls and add an equal share of cheese mixture to each. Serve immediately.

How to Keep Lasagna Soup From Getting Too Thick

Pasta absorbs broth as it sits, so one-pot lasagna soup becomes thicker over time. If you expect leftovers, you can cook the noodles separately and add them to individual bowls. Otherwise, stir in extra broth when reheating.

Best Pasta for Lasagna Soup

Traditional lasagna noodles broken into pieces give the most recognizable texture, but mafaldine, bow ties, or other sturdy pasta shapes also work. Avoid very delicate noodles because they can become soft as the soup rests.

Make-Ahead and Freezer Tips

For leftovers, refrigerate promptly in shallow containers. Noodles absorb broth as they sit, so add liquid when reheating to 165°F (74°C). For the best freezer texture, freeze the cooked base without noodles or cheese, thaw in the refrigerator and add freshly cooked pasta after reheating.

What to Serve With Lasagna Soup

Pair with broiler garlic bread and roasted cauliflower. For another beef dinner, try stuffed peppers with ground beef.

Nutrition Card

Estimated per serving when divided into 6: 500 calories, 20 g fat, 47 g carbohydrates, 34 g protein, 5 g fiber and 750 mg sodium. Values are ingredient-based estimates and vary by brand and portion size.

Calories Card

Approximately 500 calories per serving. Optional toppings and additions can increase this figure. The full printable recipe is at the end of the article.

Tastewiser Cooking Notes

Use regular noodles rather than oven-ready sheets. Stir frequently because broken pasta can clump and stick to the pot. Cook ground beef to 160°F (71°C), or ground chicken to 165°F (74°C) if substituting. Divide the cheese mixture equally if using the nutrition estimate.

This recipe has not yet been kitchen-tested by Tastewiser. Photos are AI-generated illustrations, and cooking times are guides rather than tested guarantees. Use a food thermometer and the stated doneness checks. See the USDA temperature guidance.

Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C), using shallow containers at 40°F (4°C) or below. Use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C). Do not wait for a large pot or baking dish to cool completely on the counter.

Frequently Asked Questions

Can I make lasagna soup without ricotta?

Yes. Use cottage cheese, a little cream, or simply top each bowl with mozzarella and Parmesan.

Can I use ground chicken instead of beef?

Yes. Ground chicken or turkey both work and make a lighter version.

Can lasagna soup be made in a slow cooker?

Yes. Cook the beef first, then slow-cook the soup base. Add noodles near the end so they do not become overly soft.

Final Thoughts

This easy lasagna soup recipe is a fast way to get classic lasagna flavor in one pot. It is especially useful if you are searching for one-pot lasagna soup, comforting lasagna soup, or an easy ground beef soup recipe for a cozy weeknight dinner.

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