Lasagna Soup Recipe: Easy One Pot Cozy Dinner in 30 Minutes

Steam rising, the aroma of garlic, tomato, and melted cheese swirling in the kitchen—nothing says comfort like a big pot of lasagna soup bubbling away on the stove. I’ll admit, the first time I made this cozy one pot lasagna soup, I was desperately trying to satisfy a lasagna craving without the time or effort of layering noodles and baking. You know those evenings when you just need dinner now? That’s exactly how this recipe was born—out of pure weeknight necessity and a serious desire for something hearty.

Lasagna soup is the ultimate mash-up of everything we love about lasagna—rich tomato broth, savory ground meat, tender noodles, and gooey cheese—except it’s way easier and comes together in just one pot. Honestly, it’s my go-to when I want all the comfort but none of the hassle. As a mom of two and a recipe developer, I’ve tested this lasagna soup more times than I can count. Each time, it’s been a hit with kids and adults alike (even those who claim they don’t like soup end up slurping every last spoonful!).

This quick weeknight favorite is perfect for busy families, students, or anyone craving a cozy dinner that feels like a hug in a bowl. If you’re new to lasagna soup, trust me, you’re about to discover why this is my top pick for easy, satisfying meals. I promise, it’s just as comforting as classic lasagna—with far less cleanup. Grab your biggest pot and let’s get cooking!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes, so you can get dinner on the table fast, even after a long day.
• One Pot Wonder: Less mess, less stress—everything cooks together for maximum flavor and minimum dishes. (My kind of weeknight magic!)
• Simple Ingredients: Nothing fancy—just pantry staples and a handful of fridge essentials. If you’ve got pasta, ground meat, and cheese, you’re halfway there.
• Ultimate Comfort Food: It’s the kind of meal that warms you from the inside out. Think of classic lasagna, but spoonable and perfect for chilly nights.
• Crowd-Pleaser: Kids, picky eaters, and hungry teens all gobble this up without complaint. Even my neighbor, who swears she hates soup, asked for seconds.
• Customizable: Swap in your favorite veggies, use any kind of pasta, go vegetarian, or dial up the spice. This recipe is super forgiving.

What sets this lasagna soup apart? I blend a bit of ricotta and mozzarella right into the broth for a creamy texture—no dry noodles or bland bites. The seasoning is balanced, not overwhelming, so the tomato and cheesy flavors shine. And, honestly, it’s just fun to eat! You get the classic lasagna taste without waiting an hour for it to bake. It’s the meal I reach for when I want “real food” but don’t want to spend all night cooking. Cozy, quick, and totally satisfying.

If you’re looking for something that feels special but is easy enough for a Wednesday, this lasagna soup recipe is your answer. It’s the kind of dish that makes you close your eyes after the first bite—total comfort, with none of the fuss.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. You probably have most of this stuff lurking in your pantry or fridge right now!

• For the Soup Base:
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup/150g)
  • 3 cloves garlic, minced
  • 1 pound (450g) ground beef or Italian sausage (or turkey for a lighter version)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (28-ounce/795g) can crushed tomatoes
  • 1 (15-ounce/425g) can tomato sauce
  • 4 cups (950ml) low-sodium chicken broth (or veggie broth for vegetarian)
• For the Noodles:
  • 8 ounces (225g) lasagna noodles, broken into bite-sized pieces (or any short pasta you have—rotini, bowtie, whatever’s handy)
• For the Cheese Topping:
  • 1 cup (250g) ricotta cheese
  • 1 cup (110g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh parsley or basil, chopped (for garnish, optional)
• Optional Add-Ins:
  • 1 cup (150g) diced bell pepper (adds sweetness and crunch)
  • 1 cup (150g) sliced mushrooms (for earthy flavor)
  • 2 cups (60g) baby spinach (stirred in at the end for extra nutrition)

Ingredient Tips: If you want to keep things gluten-free, swap lasagna noodles for a gluten-free pasta. For vegetarians, skip the meat and double up on mushrooms and bell peppers. When I’m out of ricotta, I’ve used cottage cheese instead—works great! For the best flavor, use a high-quality canned tomato (I love San Marzano).

Honestly, this lasagna soup is all about flexibility. Use what you have, and don’t stress if you need to substitute an ingredient or two. The flavors will still come together beautifully.

Equipment Needed

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for even cooking and plenty of space for all those ingredients. (My trusty enameled Dutch oven gets used for almost every soup recipe I make!)
• Wooden Spoon or Silicone Spatula: For stirring and scraping the bottom so nothing sticks.
• Chef’s Knife & Cutting Board: For chopping veggies and garlic—sharp knives make prep faster and safer.
• Measuring Cups and Spoons: Precision means flavor!
• Ladle: Makes serving so much easier (and less messy).
• Small Mixing Bowl: For combining the cheeses for the topping.

If you don’t have a Dutch oven, any large soup pot will work. I’ve even used a deep skillet in a pinch—just add the noodles slowly so nothing spills. For budget-friendly options, I bought my favorite soup pot second-hand, and it’s lasted years. Keep your pot in good shape by avoiding metal utensils and letting it cool before washing.

Don’t forget oven mitts if you’re moving a hot pot—and a slotted spoon helps scoop out those cheesy noodles!

Preparation Method

1. Sauté the Aromatics (5 minutes):
   Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes. Throw in the minced garlic and stir until fragrant—about 30 seconds. Don’t let the garlic burn; it gets bitter!
2. Brown the Meat (5 minutes):
   Add 1 pound ground beef or sausage to the pot. Break it up with your spoon and cook until it’s mostly browned—about 4-5 minutes. If there’s excess fat, drain some off, but leave a bit for flavor.
3. Season & Build Flavor (2 minutes):
   Sprinkle in the oregano, basil, red pepper flakes, salt, and pepper. Stir well so the spices coat the meat and release their aroma. If you’re adding bell pepper or mushrooms, now’s the time—cook for another 2 minutes.
4. Add Tomatoes & Broth (2 minutes):
   Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir to combine, making sure to scrape up any browned bits from the bottom (that’s where the flavor hides!).
5. Simmer the Soup (10 minutes):
   Bring the soup to a gentle boil, then reduce heat and let it simmer for about 10 minutes. This gives the flavors time to meld. If you’re adding spinach, toss it in during the last minute.
6. Cook the Noodles (10 minutes):
   Add the broken lasagna noodles directly to the pot. Stir every few minutes so they don’t stick together. Cook until the noodles are al dente (tender but still a bit firm), about 10 minutes. If the soup gets too thick, add an extra splash of broth or water.
   
   *Troubleshooting: If pasta soaks up too much liquid, just add more broth. If noodles clump, stir gently and often.*
7. Prepare the Cheese Topping (while noodles cook):
   In a small bowl, mix together the ricotta, mozzarella, and Parmesan. I like to add a pinch of salt and pepper for extra flavor.
8. Finish & Serve (2 minutes):
   Taste the soup and adjust seasoning if needed. Ladle into bowls and dollop a generous spoonful of the cheese mixture right in the center. Sprinkle with fresh basil or parsley, if you like.
   
   *Sensory cue: The noodles should be plump and tender, the broth rich and tomatoey, and the cheese melting into gooey ribbons—absolutely irresistible!*

My personal tip? Prep all your veggies while the meat browns, and clean as you go. If you want extra creamy soup, stir some cheese mix directly into the pot before serving. It’s not fancy—just practical, delicious home cooking.

Cooking Tips & Techniques

After making this lasagna soup more times than I can count, I’ve picked up a few tricks that make all the difference:

• Brown the Meat Well: It builds deeper flavor. Don’t rush this step—let the meat get a little crispy before adding liquids.
• Layer the Seasoning: Add herbs early to infuse the broth, but adjust salt and pepper at the end for perfect balance.
• Stir the Noodles Frequently: Broken lasagna noodles love to stick together. Stir every few minutes for even cooking.
• Don’t Overcook the Pasta: Al dente is key! If you leave noodles in hot soup too long, they’ll get mushy. Serve promptly or reserve some noodles to add fresh if reheating later.
• Customize the Cheese: I sometimes blend half the ricotta mixture into the soup for creamy texture, then save the rest for topping. It’s not traditional, but it’s tasty!
• Watch the Simmer: Too high and the noodles will cook unevenly; too low and flavors won’t meld. A gentle bubble is perfect.
• Personal Failures: Once, I forgot to stir and ended up with a giant noodle blob! Lesson learned—keep an eye on those noodles.
• Timing & Multitasking: Chop veggies while the meat browns and mix cheeses while the noodles cook. You’ll save time and dishes!

Consistency comes from seasoning well and tasting as you go. If the soup tastes flat, a splash of balsamic vinegar or a squeeze of lemon can brighten things up. Don’t be afraid to tweak—it’s soup, not rocket science!

Variations & Adaptations

One of the best things about lasagna soup is how easy it is to switch things up:

• Vegetarian Version: Skip the meat and double up on mushrooms, bell peppers, and spinach. Use veggie broth for the base.
• Gluten-Free: Substitute lasagna noodles for your favorite gluten-free pasta. Chickpea or lentil-based pastas work great!
• Spicy Kick: Add extra red pepper flakes or stir in a spoonful of Calabrian chili paste.
• Low-Carb: Use zucchini noodles (zoodles) or spaghetti squash instead of pasta. Add them near the end so they don’t get mushy.
• Seasonal Veggies: Stir in diced butternut squash in fall, or fresh peas in spring. I’ve tried roasted red peppers for a smoky twist—so good!
• Dairy-Free: Use vegan ricotta and mozzarella, or skip cheese entirely for a lighter soup.

My favorite personal twist? I like to add a handful of chopped black olives for a briny pop. For picky kids, I sneak in finely chopped carrots and celery—they never notice!

Play around with what you love. Lasagna soup is forgiving and always delicious.

Serving & Storage Suggestions

Lasagna soup is best served piping hot, with a big spoonful of cheesy topping melting into each bowl. For extra flair, sprinkle with fresh basil or parsley and add a side of garlic bread or a simple green salad.

If you’re hosting, serve soup in big mugs—it’s cozy and perfect for casual gatherings. Pair with a bold red wine (for adults) or sparkling water with lemon for a refreshing contrast.

To store leftovers, let the soup cool, then transfer to airtight containers. Refrigerate for up to 4 days. The noodles will soak up some liquid, so you might want to add a splash of broth when reheating. You can freeze the soup (without noodles) for up to 2 months, then add fresh cooked pasta when serving.

Reheat gently on the stovetop or in the microwave. The flavors deepen overnight—so don’t be surprised if tomorrow’s bowl tastes even better!

Nutritional Information & Benefits

This lasagna soup recipe serves 6 and each bowl packs about:

• Calories: 410
• Protein: 25g
• Carbs: 36g
• Fat: 18g
• Fiber: 5g

Key ingredient benefits: Tomatoes are rich in lycopene and vitamin C; lean ground meat adds protein; ricotta and mozzarella offer calcium. If you add spinach or bell peppers, you get bonus vitamins and fiber. Choose gluten-free noodles for wheat sensitivities.

Potential allergens include dairy (cheese) and wheat (pasta), so adjust for dietary needs. Personally, I love that this soup is filling but not heavy—perfect for busy days or lighter dinners!

Conclusion

Honestly, if you’re craving a cozy dinner that comes together fast, this one pot lasagna soup is the answer. It’s flavorful, comforting, and so simple—just the kind of meal you’ll want to make again and again. Plus, it’s easy to adapt for any taste or dietary need.

I love this recipe because it never fails to deliver smiles (and second helpings). Whether you’re cooking for family, friends, or just yourself, lasagna soup makes any night feel special. Give it your own twist and let me know how it goes!

If you try this recipe, drop a comment below with your favorite add-ins or share your photos on Pinterest! Happy cooking—and here’s to more cozy nights at home.

Frequently Asked Questions

Can I use a different type of pasta instead of lasagna noodles?

Absolutely! Any short pasta like rotini, penne, or bowtie works well. Just adjust cooking time based on the pasta you choose.

Can I make lasagna soup vegetarian?

Yes—just skip the meat and add extra veggies like mushrooms, bell peppers, and spinach. Use vegetable broth for the base.

How do I keep the noodles from getting mushy?

Cook noodles until just al dente and serve right away. If you plan to store leftovers, consider cooking noodles separately and adding them to individual servings.

Can I freeze lasagna soup?

You can freeze the soup base (without noodles) for up to 2 months. Add freshly cooked noodles when reheating for best texture.

What cheese works best for the topping?

Ricotta, mozzarella, and Parmesan are classic, but you can use cottage cheese or vegan alternatives if needed. Mix and match based on your taste!

Lasagna Soup Recipe: Easy One Pot Cozy Dinner in 30 Minutes

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• Author: Rachel Summers
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This one-pot lasagna soup delivers all the comforting flavors of classic lasagna—rich tomato broth, savory ground meat, tender noodles, and gooey cheese—in a quick, easy, and cozy weeknight dinner. Ready in about 30 minutes, it’s perfect for busy families and anyone craving hearty comfort food without the fuss.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 pound ground beef or Italian sausage (or turkey for a lighter version)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 8 ounces lasagna noodles, broken into bite-sized pieces (or any short pasta)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish, optional)
• 1 cup diced bell pepper (optional)
• 1 cup sliced mushrooms (optional)
• 2 cups baby spinach (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and stir until fragrant, about 30 seconds.
2. Add ground beef or sausage to the pot. Break up the meat and cook until mostly browned, about 4-5 minutes. Drain excess fat if needed.
3. Add oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well. If using bell pepper or mushrooms, add now and cook for 2 minutes.
4. Pour in crushed tomatoes, tomato sauce, and chicken broth. Stir to combine, scraping up any browned bits from the bottom.
5. Bring soup to a gentle boil, then reduce heat and simmer for about 10 minutes. If using spinach, add during the last minute.
6. Add broken lasagna noodles directly to the pot. Stir every few minutes to prevent sticking. Cook until noodles are al dente, about 10 minutes. Add extra broth or water if soup gets too thick.
7. While noodles cook, mix ricotta, mozzarella, and Parmesan in a small bowl. Season with a pinch of salt and pepper if desired.
8. Taste soup and adjust seasoning. Ladle into bowls and top each with a generous spoonful of cheese mixture. Garnish with fresh basil or parsley if desired.

Notes

For gluten-free, use gluten-free pasta. For vegetarian, skip meat and use extra veggies and vegetable broth. Stir noodles frequently to prevent sticking. Add extra broth if soup thickens too much. Cheese mixture can be blended into soup for extra creaminess. Soup base can be frozen (without noodles) for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl (about 1/6 of recipe)
• Calories: 410
• Sugar: 8
• Sodium: 950
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 36
• Fiber: 5
• Protein: 25

Keywords: lasagna soup, one pot dinner, easy soup, comfort food, weeknight meal, Italian soup, cheesy soup, quick dinner, family recipe