One-Pot Lasagna Soup

I’ll let you in on a little secret—I used to avoid making lasagna because of all the layering and dishes. Then I discovered this one-pot lasagna soup recipe, and wow, did it change my life! It’s got all those rich, comforting flavors of classic lasagna—the savory meat, tangy tomatoes, gooey cheese—but comes together in one pot in about half the time. No fuss, no stacks of dirty pans, just pure, cozy deliciousness. My kids go crazy for it, and honestly? I make it at least twice a month now. Trust me, once you try this, you’ll never look at lasagna the same way again.

Why You’ll Love This One-Pot Lasagna Soup Recipe

Let me count the ways this soup will become your new weeknight hero:

• Dinner in a flash: Ready in 3 5 minutes flat – faster than preheating your oven for traditional lasagna!
• One pot wonder: Just one pot to wash (and we all know that’s the real victory)
• All the flavor: Every spoonful tastes like Sunday dinner – meaty, cheesy, and packed with garlicky goodness
• Kid-approved: My picky eaters gobble this up while calling it “deconstructed lasagna” (parenting win!)
• Endlessly adaptable: Swap in whatever you’ve got – turkey for beef, spinach for basil, you name it

Seriously, this soup is like getting a hug from your favorite Italian grandma – minus the three hours of kitchen time.

Ingredients for One-Pot Lasagna Soup

Okay, let’s gather our goodies! Here’s what you’ll need to make this magic happen (and yes, I’ve included all my favorite swaps too):

• 1 lb ground beef – I use 85/15 for perfect richness (but ground turkey or Italian sausage work great too!)
• 1 small onion, diced – About the size of a baseball (no need to be exact – I often use half a large onion)
• 3 cloves garlic, minced – Or 1 heaping teaspoon from the jar when I’m feeling lazy
• 1 can (28 oz) crushed tomatoes – The San Marzano kind if I’m feeling fancy
• 4 cups beef broth – Chicken or veggie broth works in a pinch
• 2 tsp Italian seasoning – My secret? I add an extra pinch because I love herby flavors
• 1 tsp salt – Start with this, then adjust to taste at the end
• 1/2 tsp black pepper – Freshly cracked if you’ve got it
• 8 lasagna noodles, broken into pieces – No need to measure – just snap them roughly with your hands (so therapeutic!)
• 1/2 cup ricotta cheese – Full-fat for creaminess, but part-skim works too
• 1/2 cup shredded mozzarella cheese – The pre-shredded bag is fine here (I won’t tell)
• 2 tbsp chopped fresh basil – Or 1 tsp dried if that’s all you’ve got

See? Nothing too crazy – just simple, honest ingredients that come together to make something spectacular. Now let’s get cooking!

How to Make One-Pot Lasagna Soup

Alright, let’s turn these ingredients into something magical! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Here’s exactly how I make my famous one-pot lasagna soup every time:

Browning the Meat and Aromatics

First things first – grab your biggest, heaviest pot (I use my trusty Dutch oven) and set it over medium heat. Toss in that ground beef and let it get nice and brown, breaking it up with your spoon as it cooks – about 5 minutes should do it. Don’t rush this step! Those little browned bits add so much flavor.

When the meat’s no longer pink, add your diced onion and minced garlic. Oh man, when that garlic hits the pot? Pure heaven. Cook them together for another 2-3 minutes until the onions turn translucent and your whole kitchen smells amazing. Careful not to burn the garlic though – nothing worse than that bitter taste!

Simmering the Soup

Now for the fun part! Pour in your crushed tomatoes and beef broth – I love that satisfying “glug glug” sound. Sprinkle in the Italian seasoning, salt, and pepper, then give everything a good stir. Bring this beautiful mixture to a boil (you’ll see big bubbles breaking the surface), then turn the heat down to a nice gentle simmer.

Here comes the signature move – take those lasagna noodles and break them into rough pieces right into the pot. I like 1-2 inch chunks, but honestly, any size works – just channel your inner toddler and have fun with it! Let everything simmer uncovered for about 15 minutes, stirring occasionally. You’ll know it’s ready when the noodles are tender but still have a little bite to them (al dente, as the fancy cooks say).

Serving the Soup

Time for the grand finale! Ladle that steaming, aromatic soup into bowls – watch out, it’s hot! Now for my favorite part: dollop on that creamy ricotta (it’ll melt into dreamy little clouds), sprinkle with mozzarella (because more cheese is always better), and finish with that fresh basil. The basil makes it look fancy, but we know the truth – this took barely any work at all!

Pro tip: Let the soup sit for just a minute after serving so the cheeses can get all melty and perfect. Then dive in and enjoy all those lasagna flavors without any of the layering stress. You’re welcome!

Tips for the Best One-Pot Lasagna Soup

After making this soup more times than I can count (seriously, my family requests it weekly), I’ve picked up some tricks that take it from good to wow:

• Noodle know-how: Break lasagna noodles directly into the pot – they’ll snap cleaner when dry. Aim for 1-2 inch pieces so they cook evenly (no giant clumps!).
• Broth control: Like it thicker? Use 3 cups broth. Prefer soupier? Go up to 5 cups. The noodles absorb liquid as they sit, so err on the thinner side if you’ll have leftovers.
• Spinach sneak-in: Toss in 2 handfuls of fresh spinach during the last 5 minutes of simmering. It wilts perfectly and makes me feel virtuous about all that cheese.
• Cheese magic: Let ricotta come to room temp before serving – it’ll melt into creamy ribbons instead of cold lumps. Trust me, this small step makes a big difference!
• Flavor booster: Stir in 1 tbsp tomato paste when browning the meat for extra depth. My Italian grandma would approve.
• Leftover love: Store noodles separately if you know you’ll have leftovers (they get mushy overnight). Just cook fresh noodles when reheating.

Remember – this soup is supposed to be easy, so don’t stress over perfection. Even my “oops I forgot the garlic” version still gets devoured!

Variations for One-Pot Lasagna Soup

One of my favorite things about this recipe? You can twist it a dozen different ways depending on what’s in your fridge or who’s coming to dinner. Here are all the delicious variations I’ve tried (and loved) over the years:

Meat Swaps That Work Like Magic

That ground beef is just the beginning! Try:

• Italian turkey sausage – Remove casings and crumble it in for a herby kick (my cousin Gina’s favorite version)
• Ground chicken – Lighter but still satisfying, especially with extra garlic
• Beef bacon – Chop and brown it first, then use the rendered fat to cook everything else – so much smoky depth!
• Meatless – Double the onions and mushrooms for a veggie-packed version that still feels hearty

Veggie Boosters

Need to sneak in more greens? I’ve got you covered:

• Zucchini – Diced small and added with the onions (my kids never notice!)
• Bell peppers – Red ones add sweetness, green add freshness
• Spinach – A handful stirred in at the end keeps its bright color
• Carrots – Grated fine and cooked with the aromatics for natural sweetness

Cheese & Dairy Swaps

For my lactose-sensitive friends or vegan pals:

• Dairy-free ricotta – The almond milk versions melt beautifully
• Nutritional yeast – Adds that cheesy flavor without dairy
• Cottage cheese – Whizzed smooth in the blender makes a great ricotta stand-in
• Parmesan rind – Toss it in while simmering for umami depth (remove before serving)

The best part? You can mix and match these ideas! Last week I made it with turkey sausage and zucchini, then topped it with dairy-free cheese for my neighbor who’s avoiding lactose – she asked for the recipe immediately. That’s the beauty of this soup – it’s endlessly adaptable to whatever your crew needs!

Serving Suggestions for One-Pot Lasagna Soup

Now, what to serve with this glorious soup? Honestly, it’s a complete meal all by itself (those noodles and meat make it super filling), but if you’re anything like me and love a little extra something, here are my go-to pairings:

• Garlic bread – Non-negotiable in my house! That crispy, buttery bread is perfect for dunking into the rich broth. My quick trick? Toast store-bought bread with garlic butter under the broiler for 2 minutes.
• Simple green salad – A crisp romaine with balsamic dressing cuts through the richness beautifully. I’ll often just toss greens with olive oil and lemon when I’m feeling lazy.
• Roasted veggies – Throw some broccoli or Brussels sprouts in the oven while the soup simmers. The caramelized edges pair amazingly with the tomato broth.
• Chianti or grape juice – For a fancy touch, serve with a glass of deep red wine (or grape juice for the kids) – it enhances all those Italian flavors.

Truth be told? Most nights we just grab spoons and dive straight into the soup – no sides needed. But when company’s coming, these extras make it feel like a real restaurant-worthy meal!

Storing and Reheating One-Pot Lasagna Soup

Alright, let’s talk leftovers—because let’s be real, this soup is so good you’ll want to make extra! Here’s how I keep it tasting just as amazing the next day (or the day after that):

Fridge Storage Tips

First, let your soup cool to room temperature (but no more than 2 hours—food safety first!). Then transfer it to an airtight container—I love my glass ones because they don’t hold onto smells. Pop it in the fridge, and it’ll stay fresh for up to 3 days. Pro tip: If you know you’ll have leftovers, consider storing the noodles separately. They tend to soak up all the broth and get a bit too soft overnight (though my husband swears he likes it that way!).

Reheating Like a Pro

Stovetop method: My absolute favorite! Pour the soup into a pot and warm it over medium-low heat, stirring occasionally. If it’s thickened too much, just splash in a little extra broth or water to loosen it up. Takes about 5-7 minutes.

Microwave method: Perfect for when you’re starving and impatient (we’ve all been there). Transfer a portion to a microwave-safe bowl, cover it loosely (I use a paper towel), and heat for 1-2 minutes, stirring halfway. Watch out—that ricotta topping can get hot!

Noodle warning: However you reheat, go easy on the time—those noodles can turn to mush if you overdo it. I always check after a minute and give it a gentle stir.

Oh, and a little secret? The flavors actually deepen after a day in the fridge—that Italian seasoning and garlic get even more delicious. Some might say the leftovers are better than the first bowl… but I’d never admit that out loud!

Nutritional Information for One-Pot Lasagna Soup

Okay, let’s get real—we’re not eating soup like this because it’s “light,” but because it’s downright delicious! That said, I know some folks (like my sister who tracks everything) want the numbers. Here’s the breakdown per generous bowl—about one-fourth of the recipe:

• Calories: Around 450 (perfect for a satisfying meal)
• Protein: 25g (thanks to all that beef and cheese!)
• Carbs: 45g (mostly from those comforting noodles)
• Fiber: 4g (the tomatoes and onions do some work)
• Sugar: 8g (natural from the tomatoes—nothing added)
• Fat: 18g (because happiness includes cheese and beef)

Heads up: These are estimates based on my exact ingredient list. Your numbers might dance around a bit depending on your cheese brand, how lean your beef is, or if you go wild with extra toppings (no judgment—I’ve been there). For gluten-free folks, swap in your favorite GF noodles and you’re golden!

Honestly? I don’t obsess over the numbers—I just know this soup tastes like comfort in a bowl. But it’s nice to see it’s got a decent protein punch to balance out all that cozy carb goodness!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this one-pot lasagna soup (and made every possible variation myself!). Here are the answers to what people ask me most:

Can I use oven-ready lasagna noodles?
Absolutely! They work just fine – just simmer for about 2 minutes less than regular noodles since they cook faster. I actually prefer the texture of traditional noodles, but when I’m in a real hurry, those no-boil ones save the day.

How can I make this vegetarian?
So easy! Swap the ground beef for mushrooms (I like cremini) or plant-based crumbles. Use vegetable broth instead of beef broth, and you’ve got a meatless marvel. My vegetarian niece loves when I add extra zucchini and eggplant for heartiness.

Why does my soup get thick overnight?
Ah, the noodle effect! Pasta keeps absorbing liquid even after cooking. For leftovers, you’ve got options: 1) Store noodles separately and add when reheating, 2) Thin with extra broth when warming up, or 3) Embrace it – I actually love the thicker “stoup” (stew+soup) texture on day two!

Can I freeze this lasagna soup?
You can, but with a caveat – the noodles may get mushy when thawed. If freezing, I recommend: 1) Undercook noodles slightly before freezing, or 2) Freeze just the broth/meat mixture and cook fresh noodles when ready to eat. It’ll keep for 2-3 months in airtight containers.

What’s the best cheese to use?
The ricotta-mozzarella combo is classic, but get creative! I’ve used: 1) Freshly grated parmesan for sharpness, 2) Goat cheese for tang, 3) Even a sprinkle of feta for briny contrast. Just avoid super oily cheeses that might separate.

Try this recipe tonight and share your results! Tag me @[YourHandle] – I love seeing your kitchen adventures!

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