One Pot Lasagna Soup is my favorite way to enjoy all the flavors of classic lasagna without the fuss of layering noodles or heating up the oven. It’s a rich, hearty, and cheesy soup that brings together pasta, meat, tomato sauce, and melted cheese in one cozy bowl. Perfect for busy nights, this dish has everything I love about comfort food in a simpler, faster form.

Why You’ll Love This Recipe

I love how this soup makes lasagna so approachable. Instead of spending hours assembling layers, I get the same savory flavors in one pot with minimal cleanup. It’s rich and filling, yet quick and easy. It’s also flexible — I can make it vegetarian, dairy-free, or even spicy depending on who I’m serving. Every spoonful is warm, cheesy, and deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage

• Onion, chopped

• Garlic, minced

• Crushed tomatoes

• Chicken or vegetable broth

• Dried oregano

• Dried basil

• Bay leaf

• Lasagna noodles, broken into pieces

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Salt and black pepper

• Fresh basil (optional for garnish)

Directions

1. I brown the meat in a large pot over medium heat, breaking it apart as it cooks.

2. I stir in the onion and cook until softened, then add the garlic and cook for another minute.

3. I pour in the crushed tomatoes and broth, then season with oregano, basil, bay leaf, salt, and pepper.

4. Once the mixture comes to a boil, I add the broken lasagna noodles and let them simmer for about 10 minutes, until tender.

5. I stir in the ricotta, then add half the mozzarella and Parmesan so the soup becomes creamy and cheesy.

6. I taste and adjust the seasoning, then ladle the soup into bowls and top with the remaining cheese and fresh basil.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes of prep time and 20 minutes of cooking time, ready in just 30 minutes.

Variations

• Vegetarian: I skip the meat and add mushrooms, zucchini, or lentils.

• Gluten-Free: I use gluten-free lasagna noodles or pasta.

• Meat Lover’s: I use a mix of beef and Italian sausage, or add diced pepperoni.

• Spicy Version: I use spicy Italian sausage and add red pepper flakes.

• Dairy-Free: I swap in dairy-free cheeses or leave them out for a tomato-forward soup.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it on the stovetop, adding a splash of broth if the noodles absorbed too much liquid. For long-term storage, I freeze cooled soup in portions for up to 3 months and reheat thoroughly before serving.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey is a lighter option and works beautifully in this recipe.

How long do leftovers last?

Up to 4 days in the fridge or 3 months in the freezer.

Can I skip the ricotta cheese?

Yes, but I love the creaminess it adds. Cottage cheese is a good substitute.

Is the bay leaf necessary?

Not required, but it adds depth of flavor. If I don’t have one, I add extra herbs.

Can I make it ahead of time?

Yes, I cook the soup and store it in the fridge. I reheat gently on the stove and stir in fresh cheese before serving.

Conclusion

One Pot Lasagna Soup is one of the easiest, most comforting meals I’ve made. It delivers everything I love about lasagna — cheesy layers, savory meat, and rich tomato flavor — without the hassle. Quick, hearty, and family-friendly, it’s a recipe I keep coming back to whenever I want a cozy dinner with minimal effort.