One Pot Lasagna Soup for Quick Weeknight Dinners

There’s something irresistible about a steaming bowl of One Pot Lasagna Soup when autumn winds are howling outside. A rich tomato brothy swirl, bubbling around the sides, releases a warm, nutty toasted scent the moment you lift the lid. After three rounds of tweaking the broth-to-tomato ratio, I discovered that a gentle 12-minute simmer gives the noodles a tender bite without turning them to mush.

Why You’ll Love One Pot Lasagna Soup

• Layered Italian flavors in under 30 minutes—minimal fuss, maximum comfort
• One pot means fewer dishes and more time at the table
• Customizable: swap beef for turkey or add greens for a veggie boost
• A hearty riff on classic lasagna that nods to its Italian roots

A Little Background

The very first time I tested this soup, I was racing against a ticking clock on a school night. Testing Note (Prep): I found that dicing the onion and measuring spices into a small bowl ahead of time saved nearly five minutes once the pot hit the burner. That simple prep tweak became a ritual in every batch since.

Key Ingredients for One Pot Lasagna Soup

• Olive oil (1 Tbsp): Gives a nutty base. Swap for avocado oil if you prefer a milder taste.
• Yellow onion (1 small, diced): Adds sweetness. Make sure it’s finely chopped for even cooking.
• Ground beef (1 lb): Builds savory depth. Lean (90/10) keeps the broth from getting too greasy.
• Crushed tomatoes (28 oz can): Provides tangy body. A no-salt version lets you control seasoning.
• Lasagna noodles (8 oz, broken): Offer the lasagna feel. Snap them by hand for rustic pieces.
• Ricotta cheese (½ cup): Swirled in at the end for creaminess. Full-fat gives the richest finish.

How to Make One Pot Lasagna Soup

1. Heat 1 Tbsp olive oil in a large Dutch oven over medium-high. You’ll hear a gentle sizzling as it warms.
2. Add the diced onion and cook 3–4 minutes, stirring occasionally, until it softens and the edges turn glossy.
3. Push onions to one side. Add 1 lb ground beef and break it up with a spatula. Cook 5–6 minutes until no pink remains and meat browns with slight crackling.
4. Stir in 2 cloves minced garlic, 1 tsp Italian seasoning, and optional ¼ tsp red pepper flakes. Sauté 30 seconds until fragrant steam rises.
5. Pour in a 28-oz can crushed tomatoes and 4 cups low-sodium beef broth. Scrape any browned bits from the pot’s bottom for extra flavor.
6. Bring to a gentle boil, then stir in broken lasagna noodles. They’ll float briefly before settling into the rich broth.
7. Reduce heat to medium, simmer 12–15 minutes, stirring now and then, until noodles are tender with slight bite. Testing Note (Cooking): On my third trial, giving it an extra two minutes melded the flavors without over-softening the pasta.
8. Remove from heat. Swirl in ½ cup ricotta cheese and ¼ cup grated Parmesan. Season with salt and pepper to taste, then ladle into bowls.

Pro Tips & Troubleshooting

• Brown the beef thoroughly so the broth isn’t greasy—drain if needed for a leaner finish.
• If the soup tastes thin, raise the heat for the last 2 minutes to reduce and concentrate flavors.
• Stir in a handful of baby spinach or chopped kale at the end for extra color and nutrition.
• Scaling up? Use a 6-quart pot and add 1¼× broth and tomatoes for a double batch.

Storage & Make-Ahead Guide

Cool soup at room temperature no longer than 2 hours. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe bags for up to 2 months. Reheat gently on the stovetop over medium-low until it reaches 165°F, stirring halfway through. Testing Note (Storage): When reheating from frozen, breaking up any noodle clumps with a spoon early keeps each strand tender.

Serving Suggestions

Top bowls with fresh basil leaves or chopped parsley for a bright pop. Serve with garlic bread sticks or a crisp Caesar salad on the side. A drizzle of extra-virgin olive oil or a sprinkle of red pepper flakes adds an extra layer of warmth.

Frequently Asked Questions

• How do I thicken one pot lasagna soup? Simmer uncovered for the last few minutes to reduce excess liquid, or stir in 1–2 Tbsp tomato paste.
• Can I make one pot lasagna soup vegetarian? Yes—swap beef for vegan crumbles or sauté mushrooms for a meaty texture, and use vegetable broth.
• What kind of noodles are best for lasagna soup? Traditional lasagna noodles work well, broken into pieces. No-boil lasagna noodles also cook nicely but may require extra simmer time.
• Can you freeze one pot lasagna soup? Absolutely. Freeze in portioned containers for up to 2 months, thaw overnight in the fridge before reheating.
• How long does one pot lasagna soup last in the fridge? Properly stored in an airtight container, it stays fresh for up to 4 days.
• What’s the difference between lasagna soup and traditional lasagna? Lasagna soup captures all the layered flavors of lasagna in a broth-based format, cutting prep time and dishes.

Final Thoughts

One Pot Lasagna Soup has become my go-to for busy weeknights and chilly weekends alike. I love how each spoonful combines silky ricotta ribbons with tender pasta and savory beef. If you give it a try, drop a comment below or tag a photo—I can’t wait to see your version of this cozy, comforting soup!

More Recipes You’ll Love

• Lasagna Soup – a cozy Italian soup that doubles down on cheesy pasta flavors
• One Pot Cajun Chicken Pasta – another one-pot wonder blending spices with tender pasta
• Tomato Soup Recipe – a bright, silky tomato base that pairs perfectly with hearty pastas
• Baked Ziti Recipe – a baked take on cheesy pasta that complements your lasagna soup