One-Pot Lasagna Soup Recipe

Lasagna is pure comfort food, but it’s also kind of a commitment. The layers, the baking, the mountain of dishes… It’s a whole production. That’s why this One-Pot Lasagna Soup feels like a small miracle: all the rich, cheesy, tomato-laced flavor of classic lasagna, tucked into a single pot of cozy, no-fuss soup.

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This recipe captures everything you crave: savory meat, hearty pasta, and melty cheese, but trades the time-consuming prep for one big, satisfying bowl that’s weeknight-friendly and cleanup-approved. No layering. No oven. Just ladle, serve, and sigh.

In this guide, I’ll walk you through how to make it, tweak it to your taste, and serve it like a pro. If lasagna and soup had a love child, this would be it, and yes, it’s as good as it sounds.

Why One-Pot Lasagna Soup Is the Ultimate Comfort Meal

Lasagna is one of those meals we all romanticize. It’s rich, comforting, and nostalgia-packed—maybe your mom made it on Sundays, or perhaps it was your first big “grown-up” recipe. But let’s not sugarcoat it: lasagna is also a project. One that usually ends with flour-dusted counters and a stack of dishes taller than your kid.

That’s why this soup version feels like a cheat code.

You get all the layered flavors: savory meat, herby tomato sauce, melty cheese, soft pasta—but in a single pot and a fraction of the time. No oven preheating. No pan juggling. No “is it burning on the bottom?” stress.

And here’s the kicker: it’s not just easier. It’s arguably better.

The broth carries flavor in every spoonful. The noodles soak up the sauce like sponges. And the cheese? It melts into the soup instead of just sitting on top, giving you that creamy-swirly magic with every bite.

If you’ve ever:

• Skipped lasagna because you didn’t have time
• Wished for a meal that feels indulgent but isn’t a production
• Needed something to please both picky eaters and grown-up taste buds

…this recipe checks every box.

Is it still lasagna if it’s soup?

Short answer: yes, if it makes your mouth do that “lasagna smile.” The core elements are their meat, pasta, cheese, and tomatoes. We’ve just ditched the architecture.

Lasagna Soup Ingredients (Easy Swaps and Substitutes)

You don’t need anything fancy to pull off this one-pot wonder. Most of what you’ll use is already chilling in your fridge or pantry. Still, let’s lay it all out, and while we’re at it, I’ll throw in some easy swaps to match your style.

Pantry-Friendly Bonus Tips

• No noodles? Use gnocchi for a thicker, rustic feel.
• No sauce? Use canned crushed tomatoes + Italian seasoning.
• Low dairy? Add a splash of almond milk or coconut cream for creaminess.

How to Make One-Pot Lasagna Soup Step by Step

You’ve got your ingredients, your soup pot, and maybe a glass of wine in hand; let’s get cooking. This process is low-stress, high-reward, and yes, just one pot.

1. Brown the Meat

Heat a large soup pot or Dutch oven over medium heat.
Add the ground beef and sausage. Break it up with a wooden spoon and cook until browned and slightly crispy on the edges (about 8–10 minutes).

• Pro tip: Let some bits caramelize; that flavor pays off later.
• Drain excess fat if needed, then transfer the meat to a bowl.

2. Sauté the Aromatics

In the same pot (no need to clean it!), drizzle a little olive oil if the pan looks dry.
Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and tomato paste. Let it cook for another 1–2 minutes, until the tomato paste darkens and smells sweet and rich.

3. Add Liquids and Seasonings

Return the meat to the pot.
Pour in the broth and the jar of pasta sauce. Stir everything to combine.
Season with garlic powder, oregano, thyme, salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Bring the whole thing to a gentle boil.

4. Drop in the Pasta

Add the broken lasagna noodles right into the bubbling soup. Stir well to make sure they don’t stick together.
Reduce the heat slightly, cover the pot, and simmer for 15–20 minutes, stirring occasionally, until the noodles are tender.

• Optional: Add more broth if it gets too thick.

5. Finish with Spinach and Cheese

Once the noodles are soft, stir in the spinach. It’ll wilt in just a minute or two.

Turn off the heat and mix in the shredded mozzarella and grated Parmesan until melty and dreamy.

6. Serve with Ricotta on Top

Ladle the soup into bowls and dollop each one with a generous spoonful of ricotta cheese.
Sprinkle with more Parmesan if you’re feeling fancy.

Can I Make This in a Slow Cooker?

Sort of! Brown the meat and sauté the onions/garlic in a skillet first, then transfer everything (except pasta and cheese) to the slow cooker. Cook on low 4–6 hours, add noodles in the last 30 minutes, and stir in cheese at the end.

Best Toppings and Sides to Serve with Lasagna Soup

This soup already delivers big on flavor and comfort, but let’s be honest: no cozy dinner is complete without a few extras to round it out. Whether you’re feeding a hungry crowd or just treating yourself on a chilly night, these pairings and tweaks can take things from “yum” to chef’s kiss.

What to Serve With One-Pot Lasagna Soup

• Garlic Bread (obviously): Crusty, buttery, garlicky, perfect for dipping and scraping every last drop from your bowl.
• Toasted Baguette or Focaccia: If garlic bread feels too much, a simple warm slice of sourdough does the trick.
• Simple Green Salad: Toss mixed greens with lemon vinaigrette or balsamic. It adds brightness and cuts the richness of the soup.
• Roasted Veggies: Think balsamic-glazed Brussels sprouts, zucchini, or carrots for a wholesome contrast.

Flavor Boosts (Totally Optional, Totally Worth It)

• Fresh Basil or Parsley: Sprinkle over each bowl right before serving for color and herbal pop.
• A Drizzle of Pesto: Swirl it into the soup or mix with ricotta for a tangy topping.
• Crushed Red Pepper: For those who want a little more heat, add a pinch right on top.

Cheese Lovers, Unite

• Add more mozzarella to the pot if you love extra ooze.
• Bake off small cheese toasts and float them on top like French onion soup style (trust me, it’s incredible).

Can I turn this into a full meal?

Absolutely. A big bowl of this soup with bread and salad easily becomes a balanced dinner. Want protein-packed? Add extra meat or stir in white beans. Want indulgent? Double the cheese. No judgment here.

How to Store, Freeze, and Reheat One-Pot Lasagna Soup

Let’s say you didn’t polish off the whole pot (though honestly, no shame if you did). This lasagna soup stores beautifully and can easily become tomorrow’s lunch or next month’s freezer dinner waiting to rescue you.

Storing in the Fridge

• How long does it last?
  Up to 4–5 days in an airtight container.
• Pro tip:
  The noodles will continue to absorb liquid, so the soup will thicken in the fridge. Just stir in a splash of broth or water when reheating to loosen things up.

Freezing Instructions

• Can you freeze lasagna soup?
  Yep — but ideally, don’t add the ricotta or mozzarella until you reheat.
• How to freeze:
  • Let the soup cool completely.
  • Transfer to freezer-safe containers (individual portions work best).
  • Label with date and freeze for up to 3 months.
• Thawing/Reheating:
  • Let it thaw overnight in the fridge or gently heat from frozen in a pot.
  • Add broth as needed, then stir in fresh cheese when hot.

Reheating Tips

• Microwave:
  Reheat in 1-minute intervals, stirring between each until hot throughout.
• Stovetop:
  Pour into a small pot over medium-low heat. Add a splash of broth, stir occasionally, and heat until simmering.
• Avoid boiling again — it can make the cheese separate and the pasta over-soft.

Can I make this ahead for meal prep?

Yes! It’s better the next day. Make a big batch, refrigerate or freeze portions, and just reheat with fresh ricotta on top when ready to eat.

Lasagna Soup Variations: Vegan, Gluten-Free & Family-Friendly Ideas

One of the best things about this one-pot lasagna soup? It wants to work with you. Whether you’re dairy-free, meat-free, gluten-free, or just fridge-empty, there’s a version of this dish that’ll still hit the spot.

Vegan or Dairy-Free Version

Want all the comfort without the dairy? Here’s how to tweak it:

• Skip the meat: Replace it with lentils, mushrooms, or a hearty plant-based crumble.
• Use veggie broth instead of beef or chicken.
• Ditch the dairy:
  • Swap mozzarella with shredded vegan cheese or skip entirely.
  • Use almond ricotta, cashew cream, or a spoonful of coconut cream for that creamy finish.
• Check your pasta: Most lasagna noodles are egg-free, but double-check the box.

Pro tip: Add a tablespoon of nutritional yeast for that nutty, cheesy depth.

Gluten-Free Swap

• Use gluten-free lasagna noodles or any short GF pasta you love.
• Double-check broth and tomato sauce labels for hidden gluten.

Note: Gluten-free noodles sometimes cook a bit faster or break down more easily, so watch the pot toward the end.

Low-Carb or Keto-Inspired

• Skip the pasta and add:
  • Zucchini ribbons
  • Cauliflower florets
  • Sautéed mushrooms
• Stir in cream or cream cheese instead of ricotta for a richer, thicker texture.

Family-Friendly Tweaks

• Tone down the spice by skipping red pepper flakes.
• Use mini pasta shapes like shells or elbows for picky eaters.
• Stir in peas or corn if your kids love sweet veggie pops.

Can I just mix and match these variations?

Totally. This soup isn’t fragile; it adapts. Combine whatever swaps suit your needs or pantry. As long as you’ve got broth, tomatoes, pasta (or not), and something creamy or cheesy? You’re still in lasagna soup territory.

FAQs

Can I make this soup ahead of time?

Absolutely. It gets even better the next day. The flavors deepen, and it reheats like a dream. Just remember to add a splash of broth when warming it up, since the noodles soak up liquid as it sits.

What kind of pasta can I use instead of lasagna noodles?

You can use pretty much any short pasta you have on hand—think rotini, penne, elbows, or even bowties. Just keep an eye on the cook time and adjust as needed. (Pro tip: Skip angel hair or spaghetti can turn mushy fast.)

Can I make this in a slow cooker?

Kind of. You’ll still want to brown the meat and sauté your onion and garlic on the stove for flavor. After that, transfer everything (except noodles and cheese) to the slow cooker. Cook on low for 4–6 hours, then stir in the pasta during the last 30 minutes and add the cheese at the end.

How do I keep the soup from getting too thick?

It’s normal for the soup to thicken as it sits. Noodles love soaking up broth. Just stir in a little extra broth or water while reheating to bring it back to your ideal consistency.

Can I freeze it with the cheese already in?

Technically, yes, but the texture might get a little grainy or separate after thawing. For best results, freeze the soup without the ricotta and mozzarella. Add fresh cheese after reheating.

You May Also Like

• Creamy Chicken Noodle Soup
• lemon chicken rice soup
• Rotel dip with ground beef
• Hearty Cabbage Roll Soup

Amelia

One-Pot Lasagna Soup

A cozy, one-pot version of classic lasagna packed with savory meat, hearty noodles, melty cheese, and comforting Italian flavor in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Soup Ingredients

• 0.5 lb ground beef or ground turkey
• 0.5 lb Italian sausage mild or spicy
• 1 small onion diced
• 3 cloves garlic minced
• 3 tablespoons tomato paste
• 24 oz marinara or pasta sauce
• 7 cups broth beef or chicken
• 8–10 lasagna noodles broken into pieces
• 3 cups fresh spinach or baby kale
• 1 cup mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated
• 1 cup ricotta cheese for topping
• to taste red pepper flakes optional
• to taste garlic powder, dried oregano, thyme
• to taste salt and black pepper

Equipment

• Large soup pot

Method

 

1. Brown the ground beef and Italian sausage in a large soup pot over medium heat. Once fully cooked, remove and set aside.
2. In the same pot, add diced onion and sauté until soft. Stir in garlic and tomato paste and cook for 2 more minutes.
3. Return the meat to the pot. Add broth, marinara sauce, and seasonings. Stir well and bring to a gentle boil.
4. Add broken lasagna noodles. Reduce heat, cover, and simmer for 15–20 minutes or until pasta is tender.
5. Stir in spinach until wilted. Add shredded mozzarella and Parmesan; stir until melted and creamy.
6. Ladle into bowls and top each with a dollop of ricotta cheese. Serve hot with extra Parmesan if desired.

Notes

For a thinner soup, add extra broth before serving or reheating. To make ahead, cook without cheese and stir it in fresh when serving.

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