Save This one-pot lasagna soup transforms all the classic comfort of bubbling baked lasagna into a rich tomatoey soup—no layering, no fuss, and only a single pot to clean. When the weather chills, I love making this for an easy weeknight dinner that still feels special enough for Sunday supper.
This recipe has saved me on snow days and last-minute gatherings—I once made a double batch when my neighbors dropped by, and it was gone in minutes. There is something about the cheesy topping and those chewy pasta pieces that makes everyone happy.
Ingredients
- Ground beef or Italian sausage: adds hearty depth, choose meat with some fat for best flavor
- Yellow onion: forms the flavor base, pick onions that are firm and heavy
- Garlic: brings classic aroma, fresh garlic is best so skip the jarred kind
- Carrot and celery: lend subtle sweetness and balance, look for bright firm vegetables
- Crushed and diced tomatoes: provide body and acidity, use San Marzano or Italian brands if possible
- Tomato paste: intensifies the tomato flavor, just a spoonful gives great richness
- Low-sodium chicken or beef broth: helps control salt levels, choose high quality for better taste
- Lasagna noodles: give that signature lasagna bite, break them up for even cooking
- Ricotta cheese: adds creamy richness, opt for whole milk ricotta for best texture
- Shredded mozzarella: melts perfectly and gives a stringy cheese pull, look for low moisture
- Grated Parmesan: layers in nuttiness, use freshly grated if you can
- Dried basil, dried oregano, red pepper flakes: create classic Italian seasoning, crush dried herbs in your palm for more flavor
- Fresh basil or parsley for garnish: brightens the whole bowl, snip with kitchen scissors just before serving
Instructions
- Brown the Meat:
- In a large heavy-bottomed pot or Dutch oven, heat a good drizzle of olive oil over medium heat. Once hot, add ground beef, breaking it up with a wooden spoon. Cook until browned and no pink remains, about eight minutes. If there is excess fat, carefully spoon most of it out and discard.
- Soften the Vegetables:
- Add diced onion, carrot, and celery to the browned meat. Cook over medium heat, stirring often, until the vegetables are softened and the onions look translucent, about five minutes. The vegetables should not brown but become tender as they release their aroma.
- Bloom the Garlic:
- Stir in minced garlic and cook for one minute until it smells fragrant. Be careful not to let it brown. This step gives the soup a deep savory backbone.
- Bring Together the Base:
- Add the tomato paste and cook, stirring constantly, for another minute. This quick fry caramelizes the paste’s sugars to boost flavor. Next, pour in the crushed tomatoes, diced tomatoes, broth, dried basil, dried oregano, red pepper flakes if using, and generous pinches of salt and pepper. Stir well to combine.
- Simmer with Pasta:
- Add the broken lasagna noodles into the pot. Gently stir. Cover the pot partially with a lid and let the soup simmer on low, stirring every five minutes or so. After fifteen to twenty minutes the pasta should be al dente and infused with all that goodness.
- Adjust and Serve:
- Taste the soup and adjust seasoning. If it needs more salt or a pinch of sugar, add it now. Ladle soup into bowls. Top each serving with a generous dollop of ricotta and a sprinkle of mozzarella and Parmesan. Finish with fresh basil or parsley. The cheese will melt over the hot soup, making every bite creamy.
Save I once caught my kids sneaking extra noodles every time they went in for seconds. They said it tastes like pizza in a bowl.
Storage Tips
Store leftover lasagna soup in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave. You may want to add a splash of broth since the noodles continue to soak up liquid.
Ingredient Substitutions
Ground turkey or plant-based crumbles work beautifully for lighter or vegetarian versions. Swap gluten-free lasagna noodles if needed and use vegetable broth for a plant-based base. You can mix in spinach or kale for more greens.
Serving Suggestions
This soup pairs beautifully with a side salad or crusty garlic bread. For a little extra luxury, drizzle with good olive oil right before serving.
Cultural and Historical Context
Lasagna is one of the oldest Italian pasta dishes, but this soup is a modern shortcut inspired by Italian-American comfort food. It offers all of lasagna’s favorite flavors without hours in the kitchen, making it perfect for busy home cooks.
Seasonal Adaptations
When summer tomatoes are in peak, swap in two pounds of peeled, seeded fresh tomatoes for canned. In cooler months, try stirring in chopped chard or spinach just before serving. Swap carrot for diced sweet potato in autumn. For a spring version, add green peas or fresh herbs to finish.
Three helpful notes
Make sure the noodles are well broken so they cook evenly. Let the soup simmer gently so the pasta does not stick. Top each bowl individually so everyone gets as much cheese as they like.
Success Stories
Many readers have told me this soup converted even picky eaters who said they did not like soup or lasagna. The one pot method gets rave reviews because it means less mess and more time at the table.
Freezer Meal Conversion
This lasagna soup freezes well without cheese. Just cool and freeze in portions. When serving, thaw gently, reheat, and add fresh ricotta and shredded cheeses to each bowl.
Save This soup is warm, cozy, and full of cheese pull. Every batch is a crowd pleaser and perfect for a happy family dinner.
Recipe FAQ
- → How do I prevent noodles from sticking together?
Stir noodles occasionally while simmering, ensuring even cooking and separation as they soften.
- → Can I use a different type of pasta?
Yes, substitute with any short-cut pasta like fusilli or penne for a similar texture and flavor balance.
- → Is it possible to make this vegetarian?
Absolutely. Replace meat with plant-based crumbles and use vegetable broth for a hearty meatless version.
- → How should leftovers be stored?
Cool soup completely, store in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- → Can I freeze this dish?
Soup can be frozen, but pasta may soften upon thawing. For best results, cook noodles separately if planning to freeze.
- → What bread pairs well with this meal?
Serve with crusty Italian bread, ciabatta, or garlic toast to soak up the savory broth and melted cheese.