The first time I made this One Pot Lasagna Soup, I was trying to satisfy my lasagna craving without spending two hours layering pans. What I got was even better-all those cozy lasagna flavors in a bowl you can actually make on a Tuesday night. It's become my go-to when I want something that feels like a warm hug but doesn't require much effort.
If you love easy comfort food like this, you'll also enjoy my Easy Salsa Verde Chicken Casserole recipe or this Easy Chicken Divan Casserole recipe . For more one-pot wonders, try my Easy Kung Pao Chicken Noodles recipe . The kitchen smells like an Italian restaurant within minutes, and the best part? Just one pot to clean.
Why You'll Love This One Pot Lasagna Soup
This Italian comfort food delivers all the flavors you crave without the fussy layering. It's a quick dinner recipe that comes together in under an hour, making it perfect for busy weeknights when you want something special but don't have much time.
The cheesy pasta One Pot Lasagna Soup has tender noodles that soak up the savory broth, plus three kinds of cheese on top for that authentic lasagna experience. It's lasagna without the layers, which means less work and more time enjoying dinner with your family.
You can adjust the thickness to your liking, add more or less cheese, and even sneak in some veggies if you want. It's flexible, forgiving, and always delicious.
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One Pot Lasagna Soup Ingredients
These measurements make enough for 6-8 people, so it's great for feeding a crowd or having leftovers for lunch the next day.
See Recipe Card Below This Post For ingredients Quantites
- Ground beef or Italian sausage: Forms the hearty base of the One Pot Lasagna Soup . You can use all beef, all sausage, or a mix of both for extra flavor.
- Yellow onion: Adds sweetness and depth to the broth as it softens and cooks down.
- Garlic cloves: Brings that essential Italian flavor. Fresh garlic makes a noticeable difference here.
- Red pepper flakes: Gives a subtle kick of heat. Start with less if you're sensitive to spice-you can always add more.
- Prego Traditional Italian Sauce: Saves time and adds rich tomato flavor. Any good jarred marinara works if you have a favorite brand.
- Low sodium chicken broth: Creates the One Pot Lasagna Soup base and keeps things from getting too salty. You'll use 8-10 cups total, adding more at the end to reach your preferred consistency.
- Crushed tomatoes: Adds body and extra tomato richness to balance the broth.
- Tomato paste: Deepens the tomato flavor and helps thicken the One Pot Lasagna Soup slightly.
- Balsamic vinegar: A secret ingredient that adds subtle sweetness and depth. Don't skip thisit makes a difference.
- Granulated sugar: Balances the acidity from all the tomatoes.
- Dried basil: The dominant Italian herb that makes this taste like lasagna.
- Dried parsley, dried oregano, salt: Round out the Italian seasoning blend. These dried herbs work perfectly in this hearty pasta One Pot Lasagna Soup .
- Pepper: Just enough to season without overpowering.
- Bay leaf: Adds an earthy, subtle background note. Remember to fish it out before serving.
- Lasagna noodles: Break them into rough 1-2 inch pieces. They'll soften as they simmer and give you that classic lasagna noodle texture.
- Heavy cream: Optional, but it makes the One Pot Lasagna Soup richer and gives it a slightly creamy finish.
- Shredded mozzarella cheese: Melts beautifully on top and creates those cheese pulls everyone loves.
- Parmesan cheese: Adds sharp, salty flavor. Freshly grated tastes best.
- Ricotta cheese: Gives you those creamy pockets just like real lasagna. Don't skip this one.
How to Make One Pot Lasagna Soup
Heat the pot: In a large Dutch oven or One Pot Lasagna Soup pot over medium-high heat, add the ground beef and diced onion. Cook until the beef browns completely and the onion turns soft and translucent, about 5-7 minutes. Break up the meat as it cooks so you don't end up with big clumps.
Sauté garlic: Toss in the minced garlic and red pepper flakes. Let them cook for just 30 seconds, stirring constantly so the garlic doesn't burn. You'll smell that amazing garlic aroma right away.
Drain fat: If your beef released a lot of grease, carefully drain off the excess. This keeps your One Pot Lasagna Soup from getting oily.
Add sauce and broth: Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, basil, parsley, oregano, salt, pepper, and bay leaf. Stir everything together until well combined.
Cook noodles: Add the broken lasagna noodles to the pot, stirring them in so they're submerged. Bring the whole pot to a boil, then lower the heat to a gentle simmer. Stir occasionally to prevent sticking. Let it simmer until the noodles are tender, about 20-30 minutes. The noodles will release starch and help thicken the One Pot Lasagna Soup naturally.
Finish the soup: Fish out and discard the bay leaf. If you're using heavy cream, stir it in now for extra richness. Add 2-4 more cups of the remaining chicken broth until you reach the consistency you like. Some people prefer it thick and stew-like, others want it brothier.
Garnish and serve: Ladle the One Pot Lasagna Soup into bowls and top each one generously with shredded mozzarella, grated Parmesan, and a big dollop of ricotta cheese. The heat from the soup will melt everything together beautifully.
Substitutions and Variations
This Italian noodle One Pot Lasagna Soup is pretty flexible. Here are some ways to customize it.
Protein swaps: Use all Italian sausage instead of beef for more flavor, or try ground turkey or chicken for a lighter version. You could even make it vegetarian by skipping the meat and using vegetable broth instead.
Noodle alternatives: Don't have lasagna noodles? Use 2 ½ cups of small shell pasta or even broken-up regular pasta. Just simmer for a shorter time since smaller shapes cook faster.
Cream substitute: If you want to skip the heavy cream but still want a thicker One Pot Lasagna Soup , whisk 2 teaspoons of cornstarch with a little chicken broth until smooth, then stir it into the soup and simmer until thickened.
Cheese options: Any melty cheese works on top. Try provolone, fontina, or even a four-cheese Italian blend.
Add veggies: Stir in some fresh spinach, chopped zucchini, or sliced mushrooms during the last few minutes of cooking for extra nutrition.
Spice level: Leave out the red pepper flakes entirely for a mild version, or double them if you like heat.
Equipment for One Pot Lasagna Soup
You don't need fancy tools for this One Pot Lasagna Soup with ricotta and mozzarella. Just the basics.
Large Dutch oven or soup pot: This is essential since you're cooking everything in one pot. Make sure it's big enough to hold at least 6 quarts.
Spoon for stirring: A wooden spoon works great and won't scratch your pot.
Measuring spoons: For getting the seasonings just right.
Knife and cutting board: To dice the onion and mince the garlic.
That's it. No special equipment required, which is part of what makes this recipe so easy.
Storage and Reheating Tips
This One Pot Lasagna Soup stores beautifully and tastes even better the next day after the flavors have had time to meld.
Refrigerator: Store leftover One Pot Lasagna Soup in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating.
Freezer: You can freeze this One Pot Lasagna Soup for up to 3 months, but the noodles may get a bit softer when thawed. For best results, freeze it before adding the cream and cheese toppings. Add those fresh when you reheat.
Reheating: Warm it gently on the stove over medium-low heat, stirring occasionally. Add extra broth if it's gotten too thick. You can also microwave individual portions just heat in 1-minute intervals, stirring between each one.
expert tips
Don't skip the balsamic vinegar: It sounds like an odd addition, but it adds depth and balances the tomato acidity in a way that really makes the flavors pop.
Break the noodles unevenly: Don't worry about making them all the same size. Different sizes actually create a better texture and make the One Pot Lasagna Soup feel more rustic and homemade.
Let it simmer low and slow: Rushing the simmer means tough noodles and flavors that haven't melded. Keep the heat low and give it the full 20-30 minutes.
Add cheese right before serving: The ricotta, mozzarella, and Parmesan should go on top of each individual bowl, not stirred into the pot. This way everyone gets fresh, melty cheese pulls.
Adjust consistency at the end: Everyone likes their One Pot Lasagna Soup different. Some want it thick and stewlike, others prefer it brothier. That's why you reserve extra broth to add at the end.
Taste and adjust: Before serving, taste the One Pot Lasagna Soup and add more salt, pepper, or red pepper flakes if needed. Seasoning is personal.
FAQ
Can I Cook the Pasta in the Soup?
Yes, absolutely. That's actually the method this recipe uses. The lasagna noodles cook directly in the broth, which helps them absorb all those delicious Italian flavors. They'll also release starch as they cook, which naturally thickens the One Pot Lasagna Soup . Just make sure to stir occasionally so they don't stick to the bottom of the pot. If you're worried about them getting mushy, you can cook them separately and add them at the end, but you'll miss out on some of that starchy goodness.
What If I Don't Have all Those Dried Herbs?
Don't stress if your spice cabinet isn't fully stocked. You can use 2-3 tablespoons of Italian seasoning blend instead of the individual herbs. It won't be exactly the same, but it'll still taste great. In a pinch, just basil and oregano will get you most of the way there. You could also use a couple tablespoons of pesto stirred in at the end for an herb boost.
Can I Use Fresh Herbs?
Sure. Fresh herbs taste wonderful, but you'll need to use more of them since they're less concentrated than dried. Use about three times the amount-so if the recipe calls for 1 teaspoon dried basil, use 1 tablespoon fresh. Add heartier herbs like oregano and basil during cooking, but save delicate ones like parsley for stirring in at the very end so they stay bright and fresh.
Can I Freeze This Soup?
You can freeze it for up to 3 months, though the texture of the noodles may change slightly when thawed. They can get a bit softer or mushier. For the best results, freeze the One Pot Lasagna Soup before adding the heavy cream, and add fresh cheese toppings when you reheat. Let it cool completely before transferring to freezer-safe containers, and leave a little room at the top since liquids expand when frozen. Thaw overnight in the fridge, then reheat gently on the stove.
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One Pot Lasagna Soup
Ingredients
Method
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion softens. Drain any excess fat. prep
- Add the minced garlic and red pepper flakes, sautéing for about 30 seconds to release their flavors. prep
- Stir in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, salt, pepper, and the bay leaf. Bring the mixture to a boil. mix
- Add the broken lasagna noodles, stirring to combine. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender, about 20-30 minutes. mix
- Remove the bay leaf from the pot. Stir in the heavy cream (if using) and additional chicken broth, 2-4 cups, to achieve your desired soup consistency. finish
- Garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta. serve
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