One pot lasagna soup is everything you love about classic lasagna—rich tomato sauce, tender pasta, savory ground meat, and creamy cheese—but in cozy, slurpable soup form. This dish takes all the flavors of traditional lasagna and simplifies the process into a single pot, making it ideal for busy weeknights, chilly evenings, or whenever you’re craving serious comfort food without the layers and cleanup. It’s hearty, satisfying, and loaded with bold Italian flavor, and the best part is it comes together in just about 30 minutes. If you’re a fan of one-pot meals that hit the spot, this recipe is for you.
This soup is perfect for feeding a family or a crowd. It’s warm, filling, and endlessly customizable depending on your taste and pantry ingredients. Instead of boiling pasta separately or baking layers in the oven, everything simmers together, allowing the noodles to soak up the sauce and flavor. A dollop of ricotta, some shredded mozzarella, and grated Parmesan added at the end make it taste just like the real deal, but with way less effort.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. If the soup thickens too much, just add a splash of broth or water to loosen it up. This soup can also be frozen for up to 2 months—just cool completely before transferring to freezer-safe containers.
This recipe makes 6 to 8 servings and is a complete meal in itself. You can serve it with garlic bread or a simple salad if you’d like something extra.
You’ll love this recipe because it’s quick, comforting, and all made in one pot. No layering, no oven, and no long wait times—just hearty, cheesy, lasagna-inspired goodness ready in under an hour.
You’ll need a large soup pot or Dutch oven, a wooden spoon or spatula, a knife, a cutting board, and measuring cups and spoons.
Break the lasagna noodles into small pieces before adding to the pot so they’re easy to eat. Stir occasionally while cooking to prevent noodles from sticking together. Add cheese just before serving so it stays creamy and doesn’t melt into the broth too soon.
Ingredients
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken or beef broth
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Directions
Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it up as it cooks. Drain any excess fat.
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.
Add tomato paste and stir to coat the meat mixture. Pour in crushed tomatoes and broth, then bring to a simmer.
Stir in broken lasagna noodles. Reduce heat slightly and simmer uncovered for 10–12 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed.
Ladle into bowls and top each serving with a spoonful of ricotta, a sprinkle of mozzarella, Parmesan, and fresh herbs if using. Serve hot.
For variations, use ground turkey or chicken, or add vegetables like zucchini or spinach for extra nutrition. Swap in gluten-free pasta if needed. You can also stir the cheese directly into the pot if you prefer a creamier texture throughout.