Classic One Pot Lasagna Soup

I never thought I’d find a way to make lasagna happen on a busy weeknight. Don’t get me wrong—I love a good layered lasagna, but between browning meat, boiling noodles, and assembling everything in that baking dish, it’s a production. By the time it comes out of the oven, I’m too tired to enjoy it.

That’s where this one pot lasagna soup comes in. You get all those familiar flavors—tomatoes, Italian seasonings, three kinds of cheese—without the hassle of layering or waiting around for the oven. Everything cooks together in one pot, which means less mess and way less time standing in the kitchen. I can have this on the table in about thirty minutes.

Want something cozy and filling? This soup has you covered. Need to feed your family without spending your whole evening cooking? Same. Honestly, it’s become my go-to when I’m craving Italian comfort food but don’t want to deal with the fuss.

What Kind of Ground Beef Should I Use?

For this lasagna soup, you’ll want to use ground beef with a fat content that balances flavor and convenience. An 80/20 or 85/15 blend works great because it gives you enough fat for good flavor without leaving your soup overly greasy. If you prefer a leaner option, 90/10 will work too, though you might want to drain off any excess fat after browning regardless of which blend you choose. Ground turkey or Italian sausage can also be swapped in if that’s what you have on hand, and they’ll both give the soup a slightly different but equally tasty flavor profile.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ground beef: Ground turkey, chicken, or Italian sausage all work great here. You can even use plant-based ground meat if you prefer. If using sausage, you might want to reduce the salt slightly since it’s already seasoned.
• Chicken stock: Beef stock or vegetable stock both work fine. You can also use water with an extra bouillon cube if that’s all you have on hand.
• Lasagna noodles: Break up any pasta shape you have – penne, rigatoni, or even egg noodles will do the trick. Just adjust cooking time based on the package directions for whatever pasta you choose.
• Ricotta cheese: Cottage cheese makes a good substitute and gives you that same creamy texture. You can also use cream cheese in a pinch, though it’ll be a bit richer.
• Fresh basil: Dried basil works too – just use about 1 teaspoon instead of the tablespoon of fresh. Add it earlier in the cooking process with the other dried herbs.
• Mozzarella and Parmesan: Any melty cheese you like works here. Try provolone, fontina, or even a Mexican cheese blend if that’s what you have in the fridge.

Watch Out for These Mistakes While Cooking

The biggest mistake with lasagna soup is adding all the broth at once, which can make your soup too thin – start with 2 cups and add more as needed since the noodles will absorb liquid as they cook.

Breaking your lasagna noodles into bite-sized pieces before adding them to the pot prevents awkwardly long noodles that are hard to eat and ensures they cook evenly throughout the soup.

Don’t skip draining the excess grease after browning the beef, as this step keeps your soup from becoming oily and helps the flavors stay balanced.

Finally, add the cheeses at the very end off the heat and stir gently – if you let them boil, they can become stringy or grainy instead of melting smoothly into the soup.

What to Serve With Lasagna Soup?

A warm piece of garlic bread is perfect for serving alongside lasagna soup – you’ll want something to scoop up all that cheesy, tomatoey goodness. I like to make a simple Caesar salad on the side with romaine lettuce, parmesan, and croutons to add some freshness to the meal. If you’re feeding a crowd, you could also set out some breadsticks or a crusty baguette that everyone can tear off pieces from. For an extra touch, I sometimes add a dollop of ricotta on top of each bowl right before serving, along with some extra fresh basil and a drizzle of olive oil.

Storage Instructions

Store: Keep your lasagna soup in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth as it sits, so you might want to add a splash of chicken stock when reheating to loosen it up again.

Freeze: This soup freezes pretty well for up to 3 months, though I recommend freezing it without the cheese toppings. Add fresh mozzarella, parmesan, and ricotta when you’re ready to eat it so they stay creamy and delicious.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stopping to stir halfway. Add a little extra broth or water if it’s gotten too thick, then top with fresh cheese before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 70-80 g
• Fat: 55-65 g
• Carbohydrates: 100-115 g

Ingredients

For the soup:

• 1.5 tsp vegetable oil
• 10 oz ground beef (I prefer 80/20 fat ratio for more flavor in the broth)
• 3/4 cup onion
• 2 garlic cloves (freshly minced for better aroma)
• 2.5 tbsp tomato paste (I use Hunt’s for a rich, deep red color)
• 14.5 oz diced tomatoes
• 3.5 cups chicken stock (I always choose Swanson for a more savory base)
• 1.25 tsp oregano
• 1.25 tsp salt
• 0.75 tsp black pepper
• 5 lasagna noodles (broken into 1-inch pieces before cooking)
• 0.66 cup mozzarella
• 0.33 cup parmesan
• 1.5 tbsp basil (thinly sliced into ribbons)
• 1.5 tsp sugar

For the topping:

• 0.33 cup ricotta (full-fat gives a much better texture and moisture)

Step 1: Prepare Mise en Place and Brown the Meat Base

• 1.5 tsp vegetable oil
• 10 oz ground beef
• 3/4 cup onion, diced
• 1.25 tsp salt

Dice the onion into small pieces and mince the garlic cloves fresh—this ensures the best flavor and aroma in your broth.

Break the lasagna noodles into 1-inch pieces and set aside.

Heat the vegetable oil in a large pot over medium-high heat until shimmering, then add the ground beef and diced onion with the salt.

Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and the onion is softened.

I prefer using 80/20 ground beef because the fat renders into the broth and creates a much richer, more flavorful base.

Step 2: Build the Flavor Base with Aromatics and Tomato

• 2 garlic cloves, minced
• 2.5 tbsp tomato paste
• 14.5 oz diced tomatoes
• 2.5 cups chicken stock
• 1.25 tsp oregano
• 0.75 tsp black pepper

Drain off excess grease from the pot, leaving just enough to coat the bottom—this keeps the soup from being too heavy.

Add the minced garlic and cook for about 1 minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color; this concentrates the tomato flavor significantly.

Add the diced tomatoes and 2.5 cups of the chicken stock, then sprinkle in the oregano and black pepper.

I always use Swanson broth for a more savory, well-rounded base that complements the tomato and beef beautifully.

Step 3: Cook the Noodles in the Broth

• 5 lasagna noodles, broken into 1-inch pieces
• 1 cup chicken stock

Bring the mixture to a boil over high heat, then reduce to medium and add the broken lasagna noodles from Step 1.

Stir occasionally to prevent sticking, and cook for 10-12 minutes until the noodles are tender but still hold their shape.

The noodles will release their starch into the broth, creating a naturally thickened, creamy texture.

If the soup becomes too thick before the noodles finish cooking, stir in the remaining 1 cup of chicken stock a little at a time.

Step 4: Melt in the Cheeses and Finish the Soup

• 0.66 cup mozzarella
• 0.33 cup parmesan
• 1.5 tbsp basil, thinly sliced into ribbons
• 1.5 tsp sugar

Remove the pot from heat and stir in the mozzarella, Parmesan, and the thinly sliced basil ribbons, stirring gently until the cheeses are fully melted and incorporated throughout the soup.

Taste the soup and adjust seasoning with the sugar and additional salt if needed—the sugar balances the acidity of the tomatoes.

I always use full-fat ricotta when topping because it has a much creamier texture and adds better moisture to each spoonful compared to low-fat versions.

Step 5: Serve and Top with Ricotta

• 0.33 cup ricotta

Ladle the soup into bowls and top each serving with a generous dollop of full-fat ricotta.

The cool, creamy ricotta contrasts beautifully with the hot, savory broth and creates a luxurious texture in every bite.

Classic One Pot Lasagna Soup

Delicious Classic One Pot Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1275 kcal

Ingredients

  

For the soup::

• 1.5 tsp vegetable oil
• 10 oz ground beef (I prefer 80/20 fat ratio for more flavor in the broth)
• 3/4 cup onion
• 2 garlic cloves (freshly minced for better aroma)
• 2.5 tbsp tomato paste (I use Hunt's for a rich, deep red color)
• 14.5 oz diced tomatoes
• 3.5 cups chicken stock (I always choose Swanson for a more savory base)
• 1.25 tsp oregano
• 1.25 tsp salt
• 0.75 tsp black pepper
• 5 lasagna noodles (broken into 1-inch pieces before cooking)
• 0.66 cup mozzarella
• 0.33 cup parmesan
• 1.5 tbsp basil (thinly sliced into ribbons)
• 1.5 tsp sugar

For the topping::

• 0.33 cup ricotta (full-fat gives a much better texture and moisture)

Instructions

 

• Dice the onion into small pieces and mince the garlic cloves fresh—this ensures the best flavor and aroma in your broth. Break the lasagna noodles into 1-inch pieces and set aside. Heat the vegetable oil in a large pot over medium-high heat until shimmering, then add the ground beef and diced onion with the salt. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and the onion is softened. I prefer using 80/20 ground beef because the fat renders into the broth and creates a much richer, more flavorful base.
• Drain off excess grease from the pot, leaving just enough to coat the bottom—this keeps the soup from being too heavy. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color; this concentrates the tomato flavor significantly. Add the diced tomatoes and 2.5 cups of the chicken stock, then sprinkle in the oregano and black pepper. I always use Swanson broth for a more savory, well-rounded base that complements the tomato and beef beautifully.
• Bring the mixture to a boil over high heat, then reduce to medium and add the broken lasagna noodles from Step 1. Stir occasionally to prevent sticking, and cook for 10-12 minutes until the noodles are tender but still hold their shape. The noodles will release their starch into the broth, creating a naturally thickened, creamy texture. If the soup becomes too thick before the noodles finish cooking, stir in the remaining 1 cup of chicken stock a little at a time.
• Remove the pot from heat and stir in the mozzarella, Parmesan, and the thinly sliced basil ribbons, stirring gently until the cheeses are fully melted and incorporated throughout the soup. Taste the soup and adjust seasoning with the sugar and additional salt if needed—the sugar balances the acidity of the tomatoes. I always use full-fat ricotta when topping because it has a much creamier texture and adds better moisture to each spoonful compared to low-fat versions.
• Ladle the soup into bowls and top each serving with a generous dollop of full-fat ricotta. The cool, creamy ricotta contrasts beautifully with the hot, savory broth and creates a luxurious texture in every bite.