Cozy up with One-Pot Lasagna Soup, where rich tomato broth simmers with tender lasagna noodles, crumbled beef, and aromatic herbs for a comforting twist on an Italian classic. Dive into a cozy bowl brimming with ribbons of pasta and a swirl of creamy ricotta, then finish each serving with gooey mozzarella, Parmesan, and fresh basil. Perfect for a weeknight dinner or a lazy weekend lunch, this Beginner-friendly soup delivers all the cheesy, cozy vibes of lasagna without the fuss of layering noodles and sauce.
Key Ingredients
Before diving in, let’s gather all the simple, flavorful ingredients that make One-Pot Lasagna Soup irresistible. Each element works together to build layers of savory, cheesy comfort in every spoonful.
- 1 tablespoon olive oil: Provides a silky base for browning beef and sautéing aromatics.
- 1 pound ground beef: Adds hearty protein and umami depth to the tomato broth.
- 1 medium onion, chopped: Contributes natural sweetness and aromatic flavor.
- 2 cloves garlic, minced: Infuses the soup with pungent garlicky warmth.
- 1 teaspoon dried oregano: Brings classic Italian herb notes to the mix.
- 1 teaspoon dried basil: Enhances the tomato broth with sweet, peppery aroma.
- 1/2 teaspoon red pepper flakes: Delivers a gentle kick of heat and depth.
- 28 ounces crushed tomatoes: Forms the rich, tangy base of the soup.
- 6 cups chicken broth: Thins the tomatoes into a soupy consistency and enhances flavor.
- 8 ounces lasagna noodles, broken into pieces: Ribbons of pasta that soak up the broth.
- 1/2 cup ricotta cheese: Swirled in at the end for creamy richness.
- 1 cup shredded mozzarella cheese: Melts on top for gooey, stretchy cheese pull.
- 1/4 cup grated Parmesan cheese: Adds nutty, salty finishing flavor.
- 1/2 teaspoon salt: Balances and amplifies all the flavors.
- 1/4 teaspoon black pepper: Provides mild spiciness and seasoning.
- 1 tablespoon fresh basil, chopped: Adds bright color and fresh herbal notes.
How To Make One-Pot Lasagna Soup
Bringing this soup together is delightfully straightforward: brown the beef, sauté your aromatics, layer in herbs and tomatoes, then let the pasta cook right in the pot. In about half an hour, you’ll have a bubbling, cheese-topped masterpiece that tastes like lasagna in a bowl. Follow these steps closely and you’ll have a hearty, crowd-pleasing soup that’s perfect for busy evenings or relaxing weekends.
1. Heat oil: Warm 1 tablespoon olive oil in a large pot over medium heat, swirling to coat the bottom.
2. Brown beef: Add 1 pound ground beef and cook until no pink remains, using a spoon to break it into crumbles.
3. Sauté aromatics: Stir in 1 chopped onion and 2 minced garlic cloves; cook until the onion is translucent and fragrant, about 3–4 minutes.
4. Toast spices: Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes; cook for 1 minute to bloom the flavors.
5. Add liquids: Pour in 28 ounces crushed tomatoes and 6 cups chicken broth; bring the mixture to a gentle simmer.
6. Cook noodles: Stir in 8 ounces broken lasagna noodles, cover, and cook for 10–12 minutes—stirring occasionally—until the noodles are tender but not mushy.
7. Stir in ricotta: Remove the pot from heat and gently fold in 1/2 cup ricotta cheese until you see creamy swirls throughout the soup.
8. Serve with cheese: Ladle into bowls and top each serving with 1 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1 tablespoon chopped fresh basil.
Serving Suggestions
This One-Pot Lasagna Soup shines on its own, but these accompaniments will elevate your meal even further.
- Enjoy with warm garlic bread to soak up every last drop of cheesy broth.
- Pair with a crisp green salad tossed in lemon vinaigrette for bright contrast.
- Serve alongside roasted vegetables like zucchini or bell peppers for an extra veggie boost.
- Garnish with a drizzle of extra virgin olive oil and a sprinkle of red pepper flakes for added depth.
Tips For Perfect One-Pot Lasagna Soup
Mastering this soup is all about timing, seasoning, and a bit of love. Here’s how to make yours shine every time:
- Leftovers keep well refrigerated for up to three days.
- Stir frequently while cooking to prevent noodles from sticking.
- For a vegetarian version substitute ground beef with diced mushrooms or cooked lentils.
- Adjust red pepper flakes to control the heat level.
How To Store It
Storing One-Pot Lasagna Soup correctly ensures you’ll enjoy that fresh, cheesy flavor even days later. Whether you’re meal-prepping or saving leftovers, follow these methods to maintain texture and taste.
- Refrigerate in an airtight container for up to three days; reheat gently to preserve noodle texture.
- Freeze cooled soup (omit cheeses) in freezer-safe containers for up to two months; thaw overnight before reheating.
- Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it thickens too much.
- Label and date your storage container so you always know when it’s freshest.
Frequently Asked Questions
Here are quick answers to the most common questions about this cozy, cheesy soup.
- How long does it take to prepare and cook the One-Pot Lasagna Soup?
From start to finish, this soup takes about 30 to 35 minutes. Prep time is roughly 10 minutes for chopping the onion, mincing garlic, breaking noodles, and measuring spices. Cooking time is about 20 to 25 minutes—browning the beef and onions takes 5 to 7 minutes, simmering the tomatoes and broth with spices is 2 to 3 minutes, and noodles need 10 to 12 minutes to become tender.
- Can I make a vegetarian version of this soup?
Yes, to make it vegetarian, replace the ground beef with an equal amount of diced mushrooms or cooked lentils and swap the chicken broth for vegetable broth. Sauté the mushrooms until they release their moisture and begin to brown before adding onions and garlic, then proceed with oregano, basil, red pepper flakes, crushed tomatoes, and the remaining broth as directed.
- How should I store and reheat leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stovetop over medium-low heat, stirring occasionally until heated through, or microwave individual servings in a covered bowl for 2 to 3 minutes, stirring halfway through. Add a splash of broth or water if the noodles have absorbed too much liquid.
- Is it possible to freeze One-Pot Lasagna Soup?
You can freeze the soup, but it’s best to omit the ricotta, mozzarella, and Parmesan before freezing. Cool the soup completely, transfer to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator, reheat gently on the stovetop, then swirl in fresh ricotta and top with mozzarella, Parmesan, and basil just before serving.
- How can I adjust the thickness and spiciness of the soup?
For a thinner broth, simply add an extra half cup of chicken or vegetable broth during cooking. To thicken it, allow the soup to simmer a few extra minutes uncovered so excess liquid reduces. To control heat, adjust the red pepper flakes: omit them for mild flavor, use a pinch for a gentle warmth, or increase up to 3/4 teaspoon for a spicier kick.
- Can I use fresh herbs instead of dried oregano and basil?
You can substitute fresh herbs for dried, using three times the amount by volume. For example, replace 1 teaspoon dried oregano with 1 tablespoon fresh chopped oregano and 1 teaspoon dried basil with 1 tablespoon fresh chopped basil. Add fresh herbs toward the end of cooking to preserve their bright flavor and aroma.
What Makes This Special
One-Pot Lasagna Soup is the ultimate hybrid of classic lasagna and cozy soup—easy, cheesy, and ridiculously comforting. It works because you get all the flavors of layered pasta, meat, and cheese in one bubbling pot, without wrestling with multiple pans. Feel free to print this article and save it for your next busy weeknight rescue. If you try it or have any questions (or wild variations), drop a comment below and share your delicious feedback!
One-Pot Lasagna Soup
Description
Rich tomato broth simmers with tender lasagna noodles, crumbled beef, and aromatic herbs. Each spoonful brings creamy ricotta ribbons, gooey mozzarella, and a sprinkle of fresh basil for warm comfort.
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat.
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Add ground beef and cook until browned, breaking it up with a spoon.
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Stir in chopped onion and minced garlic and cook until the onion is translucent.
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Add dried oregano, dried basil and red pepper flakes and cook for 1 minute.
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Pour in crushed tomatoes and chicken broth and bring to a simmer.
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Add broken lasagna noodles, cover and cook for 10 to 12 minutes, stirring occasionally, until noodles are tender.
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Remove the pot from heat and gently stir in ricotta cheese until swirled throughout the soup.
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Ladle the soup into bowls and top each serving with shredded mozzarella, grated Parmesan and chopped fresh basil.
Nutrition Facts
Serving Size 6
- Amount Per Serving
- Calories 75kcal
Note
- Leftovers keep well refrigerated for up to three days.
- Stir frequently while cooking to prevent noodles from sticking.
- For a vegetarian version substitute ground beef with diced mushrooms or cooked lentils.
- Adjust red pepper flakes to control the heat level.
