There’s something about BEST EVER One-Pot Lasagna Soup Recipe! — the way its tomato and herb scent rolls through the house and draws everyone to the kitchen. It feels like lasagna without the fuss, a warm bowl that hugs you from the inside, and a quick way to please a hungry family on a weeknight. Clara is right beside you here, ready to make this simple comfort food shine.

If you enjoy rich, cozy bowls like the best creamy potato soup, you will love how this lasagna soup brings big, familiar flavors in a much easier package.

Why You’ll Love Making This BEST EVER One-Pot Lasagna Soup Recipe!

This recipe is one of those kitchen wins that changes the way you think about comfort food. You get all the flavor of layered lasagna — savory browned meat, tangy tomato, sweet onion, creamy cheese — without the multiple pans, the assembly, or the long bake time. It is quick to make, forgiving for beginners, and hearty enough for leftovers.

You’ll also love this dish because:

• It’s a one-pot recipe, so cleanup is simple.
• It combines pantry staples with fresh touches.
• The soup warms the whole house and feeds a crowd.
• It scales easily: halve it or double it depending on how many you’re feeding.

Step-by-Step: How to Make BEST EVER One-Pot Lasagna Soup Recipe!

“Cooking isn’t about perfection. It’s about enjoying every delicious step.”

Overview: You will brown the meat and aromatics, add tomatoes and broth, simmer to develop flavor, add pasta to cook in the pot, and finish with creamy ricotta and melty mozzarella. The whole process takes about 35 to 45 minutes from start to finish, depending on how fast your pasta cooks.

Before you start:

• Read the ingredient list and measure what you need.
• Use a large, heavy-bottomed pot or Dutch oven so the pasta has room.
• Keep the cheese and fresh herbs close by for a warm finish.

If you like one-pot soups with bright, earthy notes, it’s fun to compare techniques with other one-pot recipes like the one-pot creamy carrot lentil soup to see how simmering times and seasoning builds flavor.

Time breakdown

• Prep time: 10 to 15 minutes
• Active cooking time: 25 to 30 minutes
• Total: about 35 to 45 minutes

Ingredients You’ll Need for BEST EVER One-Pot Lasagna Soup Recipe!

• 1 pound ground beef, or use half beef and half Italian sausage for more flavor (use lean 85/15 for less splatter).
• 1 medium yellow onion, diced (sweet and aromatic when softened).
• 3 cloves garlic, minced (fresh garlic makes the biggest difference).
• 2 tablespoons olive oil (or use 1 tablespoon real butter for richer flavor).
• 1 teaspoon salt, plus more to taste.
• 1/2 teaspoon freshly ground black pepper.
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped).
• 1 teaspoon dried basil (fresh basil at the end brightens the dish).
• 1/2 teaspoon red pepper flakes, optional for a gentle heat.
• 1 (28-ounce) can crushed tomatoes (use high-quality tomatoes for deeper flavor).
• 4 cups low-sodium chicken or beef broth (low-sodium lets you control the salt).
• 8 lasagna noodles, broken into 2-inch pieces (or use short pasta like penne if you prefer).
• 1/2 cup ricotta cheese, plus extra for topping (for creamy pockets).
• 1 cup shredded mozzarella, plus extra for melting on top.
• 1/3 cup grated Parmesan cheese, plus extra for serving.
• 2 tablespoons tomato paste (for concentrated tomato flavor).
• 1 tablespoon sugar, optional to balance acidic tomatoes.
• 2 tablespoons chopped fresh parsley for garnish, or basil leaves.
• Fresh basil leaves for garnish, optional.

Notes: Use full-fat dairy for the creamiest finish. If you need a vegetarian version, swap the meat for chopped mushrooms or a plant-based crumbled burger and use vegetable broth.

Directions: Cooking with Confidence

1. Heat the pot and brown the meat.

   • Warm the olive oil in a large heavy pot or Dutch oven over medium-high heat.
   • Add the ground beef (and sausage, if using). Break it into pieces with a wooden spoon.
   • Let it brown without stirring constantly so it develops color, about 5 to 7 minutes.
   • When most of the meat is browned and some bits stick to the bottom, reduce heat slightly.

2. Add the aromatics.

   • Push the meat to one side and add the diced onion to the empty space. Stir and cook until translucent, about 3 to 4 minutes.
   • Add the minced garlic and cook one minute until fragrant. Stir everything together.
   • Season with salt, pepper, oregano, basil, and red pepper flakes. Stir and let the spices bloom for 30 seconds.

3. Build the tomato base.

   • Stir in the tomato paste and cook for 1 minute to remove the raw edge.
   • Pour in the crushed tomatoes and the broth while scraping the browned bits from the bottom of the pot.
   • Add the sugar if using, and taste for seasoning. Bring the mixture to a gentle simmer.

4. Simmer to deepen flavor.

   • Lower the heat to maintain a gentle simmer for about 10 minutes. This melds the tomatoes and meat and lets the sauce thicken slightly.
   • Meanwhile, break the lasagna noodles into 2-inch pieces so they will fit in the pot and cook evenly.

5. Add the pasta and cook.

   • Stir the broken noodles into the simmering soup. Make sure they are submerged in the liquid.
   • Simmer uncovered, stirring occasionally, until the noodles are tender, about 10 to 12 minutes. If the soup looks too thick before the pasta is done, add a splash of broth or water.

6. Finish with creamy cheese.

   • Turn off the heat. Drop spoonfuls of ricotta into the soup. Stir gently until pockets of creaminess form.
   • Stir in the shredded mozzarella and grated Parmesan until melted and well combined.
   • Taste and adjust salt and pepper. If you want more brightness, add a splash of vinegar or a squeeze of lemon.

7. Rest and serve.

   • Let the soup sit for 2 minutes; this helps flavors settle and the pasta absorb a touch more liquid.
   • Ladle into bowls and garnish with chopped parsley and fresh basil leaves. Add extra ricotta and mozzarella at the table if you like.

Tips within directions:

• If your noodles absorb too much broth while resting, keep a kettle of hot water or extra broth on hand to thin to your desired consistency.
• For a thicker, more lasagna-like texture, reduce the broth to 3 cups and simmer a few extra minutes before adding pasta.
• If you prefer the noodles firmer, cook them for about 8 minutes and test for bite.

How to Serve BEST EVER One-Pot Lasagna Soup Recipe! and Make It Shine

This soup deserves simple, friendly accompaniments that highlight its lasagna soul. Serve with warm, crunchy bread to scoop the saucy noodles and melt-in-your-mouth cheese. A crisp green salad with a lemony vinaigrette adds a bright counterpoint to the rich soup.

Serving ideas:

• A basket of toasted Italian bread with olive oil or a pinch of garlic powder.
• A simple arugula salad topped with shaved Parmesan and a light lemon dressing.
• Steamed green beans or roasted broccoli for a hearty side.

Plating tips:

• Spoon the soup into pre-warmed bowls to keep it hot longer.
• Add a dollop of ricotta in the center for an eye-catching white contrast.
• Sprinkle broken pieces of fresh basil over the top so the aroma hits first.

For family-style serving, bring the pot to the table and let everyone top their bowl with more cheese and herbs. If you enjoy the textures of rice and cozy soups, you might also like testing this flavor balance in recipes like 7 cozy chicken wild rice soup secrets for ideas on pairing textures and garnishes.

How to Store BEST EVER One-Pot Lasagna Soup Recipe! for Later

Leftovers are one of the best parts of this recipe. The flavors continue to deepen in the fridge.

Refrigerator:

• Let the soup cool to room temperature, then transfer to an airtight container.
• Store for up to 3 to 4 days. For best texture, use within 2 to 3 days.

Freezer:

• This soup freezes well without the ricotta added. Freeze in a sturdy airtight container for up to 3 months.
• Leave about an inch of headspace because liquids expand when frozen.

Reheating:

• Thawed from the freezer: simmer gently on the stove to bring up to temperature. Stir occasionally to break up any clumps. Add a splash of broth or water if the pasta has soaked up too much liquid.
• From the fridge: reheat on the stove over medium-low, stirring until the cheese re-melts. Microwave in short intervals, stirring between each, to prevent hot spots.
• If the texture changes slightly after freezing, stir in a spoonful of fresh ricotta or a splash of cream to bring it back.

Make-ahead assembly:

• If you want to prep ahead, cook the base (meat and tomato broth) and store it. Add the pasta and cheeses when you are ready to serve to keep the texture fresh.

Clara’s Tips for Success

1. Brown for flavor: Spend the extra minute letting the meat develop color. Those caramelized bits give the soup a deeper, more complex taste.
2. Use good tomatoes: A quality can of crushed tomatoes makes a noticeable difference. If your tomatoes taste flat, add a pinch of sugar.
3. Stagger the cheese: Add the ricotta off the heat so it keeps its creamy texture, then melt the mozzarella in. This keeps pockets of creaminess and avoids overworking the cheese.
4. Control salt: Broth and canned tomatoes can be salty. Start with low-sodium broth and taste before adding extra salt.
5. Fresh herbs at the end: Add basil or parsley right before serving for the brightest aroma.

If you like learning small, time-saving techniques, take a look at quick tips from other soup recipes like 7 flavorful chicken tortilla soup secrets to see how little adjustments make big improvements.

Simple Variations to Try

1. Vegetarian lasagna soup

   • Swap ground meat for a mix of chopped mushrooms and diced eggplant or crumbled firm tofu.
   • Use vegetable broth and add a splash of soy sauce or miso paste for umami.

2. Creamier, richer version

   • Stir in 1/2 cup heavy cream or 1/2 cup mascarpone at the end for an indulgent finish.
   • Add a tablespoon of butter for silkiness.

3. Spicier Italian

   • Use spicy Italian sausage or add an extra 1/4 teaspoon red pepper flakes.
   • Top bowls with a drizzle of chili oil for heat and color.

4. Gluten-free option

   • Use gluten-free lasagna noodles or short gluten-free pasta. Watch cooking time as GF pasta can be stickier.
   • Use gluten-free broth and check labels on canned tomatoes.

5. Slow-simmered meatballs

   • Roll small meatballs with ground beef and seasonings, brown them first, then simmer in the soup for a meatball-lasagna twist.
   • This adds a little time but feels special for gatherings.

6. Mini lasagna-stuffed bowls

   • For a fun dinner party, make smaller servings and finish each bowl with a broiled layer of mozzarella for a melty crown. Place bowls under a broiler for 1 to 2 minutes, watching closely so they do not burn.

Each variation keeps the one-pot advantage while giving you new textures and flavors to enjoy.

FAQs About BEST EVER One-Pot Lasagna Soup Recipe!

Q: Can I make this ahead of time?
A: Yes. You can prepare the base and refrigerate it for a day. Add the pasta and cheeses just before serving for the best texture.

Q: Can I use leftover lasagna noodles or cooked pasta?
A: Yes. If your noodle is already cooked, stir it in at the very end and heat through just until warmed. Avoid simmering cooked pasta to prevent mushiness.

Q: Is this freezer friendly?
A: The soup freezes well if you omit the ricotta when freezing. Thaw overnight in the fridge and reheat gently on the stove, then stir in fresh ricotta and mozzarella.

Q: How can I make this lighter?
A: Use lean ground turkey or chicken, reduce the cheese amounts, and use low-fat ricotta. Add extra vegetables like zucchini or spinach to stretch the soup without weighing it down.

Q: What if my pasta soaks too much liquid?
A: Keep a hot cup of stock or water nearby to thin the soup when reheating. Also, avoid letting the soup sit covered too long; the pasta will continue absorbing liquid as it rests.

Q: Can I use fresh lasagna noodles?
A: Yes. Fresh noodles cook faster, so add them for the last 4 to 6 minutes of simmering. Watch them closely to avoid overcooking.

Final Encouragement

Cooking is a small miracle of transformation. With this BEST EVER One-Pot Lasagna Soup Recipe!, you get big family flavors in a friendly, doable format. There are moments to savor: the sizzle of meat hitting the pot, the fragrant steam when you lift the lid, and the bright hit of basil on top. Take your time, trust your senses, and remember that small adjustments are part of becoming a confident cook.

I hope this BEST EVER One-Pot Lasagna Soup Recipe! helps you discover how simple and rewarding homemade cooking can be. You’ve got this.

Conclusion

If you want another take on lasagna soup techniques and inspiration, try this Easy Lasagna Soup Recipe for a slightly different flavor profile. For a second look at one-pot lasagna methods and a visual guide, check out this One Pot Lasagna Soup article to compare tips and tricks.

One-Pot Lasagna Soup

A hearty and comforting one-pot lasagna soup that combines all the flavors of traditional lasagna without the fuss. Perfect for a quick weeknight meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Meat and Base

• 1 pound ground beef or use half beef and half Italian sausage for more flavor
• 1 medium yellow onion, diced sweet and aromatic when softened
• 3 cloves garlic, minced fresh garlic makes the biggest difference
• 2 tablespoons olive oil or use 1 tablespoon real butter for richer flavor
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried basil fresh basil at the end brightens the dish
• 1/2 teaspoon red pepper flakes optional for a gentle heat
• 2 tablespoons tomato paste for concentrated tomato flavor
• 1 tablespoon sugar optional to balance acidic tomatoes

Liquids and Noodles

• 1 28-ounce can crushed tomatoes use high-quality tomatoes for deeper flavor
• 4 cups low-sodium chicken or beef broth low-sodium lets you control the salt
• 8 lasagna noodles, broken into 2-inch pieces or use short pasta like penne if you prefer

Cheeses and Garnishes

• 1/2 cup ricotta cheese plus extra for topping
• 1 cup shredded mozzarella plus extra for melting on top
• 1/3 cup grated Parmesan cheese plus extra for serving
• 2 tablespoons chopped fresh parsley for garnish, or basil leaves
• Fresh basil leaves for garnish, optional

Method

 

Preparation

1. Warm the olive oil in a large heavy pot or Dutch oven over medium-high heat.
2. Add the ground beef (and sausage, if using). Break it into pieces with a wooden spoon. Let it brown without stirring constantly for about 5 to 7 minutes.
3. Push the meat to one side and add the diced onion to the empty space. Stir and cook until translucent, about 3 to 4 minutes.
4. Add the minced garlic and cook one minute until fragrant. Stir everything together.
5. Season with salt, pepper, oregano, basil, and red pepper flakes. Stir and let the spices bloom for 30 seconds.

Building the Soup

1. Stir in the tomato paste and cook for 1 minute to remove the raw edge.
2. Pour in the crushed tomatoes and broth while scraping the browned bits from the bottom of the pot.
3. Add the sugar if using, and taste for seasoning. Bring the mixture to a gentle simmer.
4. Lower the heat to maintain a gentle simmer for about 10 minutes.
5. Meanwhile, break the lasagna noodles into 2-inch pieces so they will fit in the pot and cook evenly.

Cooking the Pasta

1. Stir the broken noodles into the simmering soup. Make sure they are submerged in the liquid.
2. Simmer uncovered, stirring occasionally, until the noodles are tender, about 10 to 12 minutes.
3. If the soup looks too thick before the pasta is done, add a splash of broth or water.

Finishing Touches

1. Turn off the heat. Drop spoonfuls of ricotta into the soup. Stir gently until pockets of creaminess form.
2. Stir in the shredded mozzarella and grated Parmesan until melted and well combined.
3. Taste and adjust salt and pepper. If you want more brightness, add a splash of vinegar or a squeeze of lemon.

Serving

1. Let the soup sit for 2 minutes; this helps flavors settle.
2. Ladle into bowls and garnish with chopped parsley and fresh basil leaves.
3. Add extra ricotta and mozzarella at the table if you like.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

Use full-fat dairy for the creamiest finish. For vegetarian version, substitute meat with chopped mushrooms or plant-based crumbles and use vegetable broth.

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