Name: Hearty One Pot Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef or plant-based ground; 1 small onion, chopped; 3 cloves garlic, minced; 4 cups low-sodium vegetable or beef broth; 1 (24 oz) jar marinara sauce; 1 (14.5 oz) can diced tomatoes, undrained; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 8 oz lasagna noodles, broken into pieces; 1/2 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil or parsley, for garnish

All the classic flavors of lasagna—savory meat, rich tomato sauce, tender pasta, and creamy cheese—come together in this Hearty One Pot Lasagna Soup. It’s my go-to for when I want all the deliciousness of traditional lasagna without the time-consuming layering or multiple dishes. With everything simmered together in one pot, this hearty soup is a satisfying, cozy meal that’s quick enough for a busy weeknight yet impressive enough to serve guests.

Why You’ll Love This Recipe

I love how this lasagna soup captures the soul of a traditional baked lasagna but with way less effort. No need to boil noodles separately or bake anything in the oven—just toss everything in a pot and let it work its magic. The blend of marinara, diced tomatoes, and broth makes a rich, flavorful base, while the trio of cheeses adds that classic creamy finish. Plus, it’s totally customizable with plant-based meat or gluten-free noodles if needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound ground beef or plant-based ground

3 cloves garlic, minced

1 small onion, chopped

4 cups low-sodium vegetable or beef broth

1 (24 oz) jar marinara sauce

1 (14.5 oz) can diced tomatoes, undrained

1/2 teaspoon crushed red pepper flakes (optional)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and black pepper to taste

8 oz lasagna noodles, broken into pieces

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil or parsley, for garnish

Directions

I start by heating olive oil in a large pot over medium heat.

Then I add the ground beef and cook it until browned, breaking it up as it cooks. If there’s extra fat, I drain it off.

I toss in chopped onion and minced garlic, sautéing until fragrant—about 2 to 3 minutes.

Next, I stir in the broth, marinara sauce, diced tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Everything simmers together for about 10 minutes.

I break lasagna noodles into bite-sized pieces and add them directly into the soup. They cook in about 10 to 12 minutes, right in the broth.

While the noodles cook, I mix ricotta, mozzarella, and Parmesan cheeses in a small bowl.

When the noodles are tender, I ladle the soup into bowls and top each with a generous scoop of the cheese mixture.

A sprinkle of fresh basil or parsley finishes the dish before serving.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 380 kcal per serving

Variations

I often swap ground beef with Italian sausage or ground turkey for a different flavor twist.

For a vegetarian version, I use plant-based meat alternatives or add lentils.

I sometimes stir in spinach or kale in the last few minutes for extra greens.

Gluten-free lasagna noodles work just as well if I’m cooking for someone with dietary restrictions.

To make it spicier, I add extra crushed red pepper or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or water to loosen up the soup, since the noodles tend to soak up the liquid. I reheat it gently on the stove over medium heat or in the microwave in 1-minute increments, stirring in between. It also freezes well for up to 2 months, though I prefer to freeze it before adding the cheese topping.

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FAQs

How can I prevent the noodles from becoming too soft when storing leftovers?

I find that cooking the noodles separately and adding them to individual portions before serving helps. That way, when I store leftovers, the broth doesn’t keep cooking the pasta and turning it mushy.

Can I make this lasagna soup in a slow cooker?

Yes, I can! I brown the meat and sauté the aromatics first, then transfer everything (except the noodles and cheese mixture) to the slow cooker and cook on low for 6–8 hours. I add the noodles in the last 30 minutes of cooking.

What’s the best type of noodle for this recipe?

I like using classic lasagna noodles broken into pieces for the traditional feel, but any short pasta like fusilli or rotini works great if I don’t have lasagna noodles on hand.

Can I make this soup dairy-free?

Absolutely. I skip the cheese topping or use a dairy-free ricotta and mozzarella alternative. The soup is still rich and flavorful even without the cheese.

Is it possible to make this soup ahead of time?

Yes, I often make the base of the soup ahead of time and store it without the noodles. When I’m ready to serve, I reheat the soup, add the pasta, and cook it until tender. That way, everything tastes freshly made.

Conclusion

This hearty one pot lasagna soup is everything I love about Italian comfort food—rich, cheesy, and deeply satisfying, all without the hassle of layering or baking. Whether I’m looking for a quick weeknight dinner or a cozy dish to warm up a chilly evening, this recipe never disappoints. Plus, it’s endlessly customizable and perfect for making ahead. One pot, one big bowl of comfort.

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