One Pot Lasagna Soup: Your New Favorite Weeknight Cozy Miracle

Imagine the soul-warming, cheese-pull comfort of a classic lasagna, but in a fraction of the time, with a fraction of the dishes, and all the same deep, savory flavor. That is the magic of One Pot Lasagna Soup. This recipe is not a deconstruction; it’s a revelation. It captures every essential element—the rich, herby tomato sauce, the tender pasta, the creamy, dreamy ricotta, and the gooey mozzarella—but delivers it in a spoonable, utterly craveable form. It’s the ultimate solution for busy weeknights when you need a hug in a bowl, a guaranteed crowd-pleaser for family dinners, and a potluck hero that will have everyone asking for the recipe.

The genius lies, of course, in the “one pot.” By building the soup sequentially in a single Dutch oven or large pot, you develop incredible layers of flavor. The beef browns and creates fond, the onions and garlic sweat and sweeten, the tomatoes and broth meld with the herbs, and finally, the pasta cooks directly in that magnificent broth, absorbing every bit of flavor. The finishing flourish—a dollop of seasoned ricotta and a shower of melty cheese—transforms it from a simple soup into a decadent, restaurant-worthy meal. This is cozy, cheesy, weeknight magic, and it’s ready in about 45 minutes from start to finish.

Why This Recipe Works (And Why You’ll Love It)

• Flavor Without Fuss: By using the fond from browning the meat and simmering the pasta in the broth, you achieve a depth of flavor that tastes like it simmered for hours, not minutes.
• Texture Perfection: Breaking the lasagna noodles into rustic pieces ensures every spoonful has the perfect bite of pasta, without the fuss of layering whole sheets.
• Customizable Comfort: It’s incredibly adaptable. Swap the ground beef for Italian sausage, turkey, or a plant-based alternative. Add spinach, zucchini, or mushrooms. Make it your own.
• The Ultimate Garnish: The ricotta mixture is non-negotiable. It mimics the creamy ricotta layer in traditional lasagna, adding a cool, rich contrast to the hot, savory soup.

This isn’t just soup; it’s an experience. It’s the recipe you’ll turn to when the weather turns, when you need to feed a hungry family quickly, or when you simply want to treat yourself to something deeply satisfying without a day in the kitchen. Let’s make it.

Ingredients for One Pot Lasagna Soup

Gather these simple ingredients to create something spectacular. The beauty is in their ordinariness—they come together to create extraordinary comfort.

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef (85/15 or 90/10 works well)
• 1 medium yellow onion, finely diced
• 4-5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can fire-roasted diced tomatoes (do not drain)
• 6 cups low-sodium beef broth (or chicken broth)
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 8-10 traditional lasagna noodles, broken into 1-2 inch pieces (about 10 oz total)

For the Cheesy Topping:

• 1 cup whole milk ricotta cheese
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ teaspoon freshly grated nutmeg (optional but excellent)
• ¼ teaspoon salt
• 1 tablespoon chopped fresh basil or parsley

For Serving:

• 2 cups shredded low-moisture mozzarella cheese
• Fresh basil or parsley, thinly sliced
• Extra grated Parmesan cheese

Instructions

Follow these steps for a foolproof, flavor-packed soup.

1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until well-browned and no pink remains, about 5-7 minutes. Do not drain the fat—this adds flavor.
2. Build the Aromatics: Reduce the heat to medium. Add the diced onion to the pot with the beef and cook until softened and translucent, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes. Cook, stirring constantly, for 1 minute until very fragrant.
3. Incorporate the Tomato Paste: Push the meat mixture to the side and add the tomato paste to the cleared spot in the pot. Let it cook and “toast” for about 1 minute, stirring in that spot, to deepen its flavor. Then, stir it into the meat and onions.
4. Deglaze and Simmer: Pour in the crushed tomatoes and diced tomatoes with their juices, scraping up any browned bits (fond) from the bottom of the pot—this is pure flavor. Add the beef broth, bay leaves, salt, and pepper. Stir well to combine.
5. Cook the Pasta: Increase the heat and bring the soup to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat to a steady simmer and cook, uncovered, for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente (it will continue to cook slightly off the heat).
6. Prepare the Ricotta Topping: While the soup simmers, in a small bowl, combine the ricotta, ½ cup Parmesan, nutmeg, salt, and chopped fresh herb. Stir until smooth and well-combined. Set aside.
7. Finish and Serve: Once the pasta is tender, remove the pot from the heat. Taste and adjust seasoning with more salt and pepper if needed. Discard the bay leaves. Ladle the hot soup into bowls.
8. The Magic Touch: To each bowl, add a generous dollop (about 2 tablespoons) of the seasoned ricotta mixture. Sprinkle a handful of shredded mozzarella over the top—the heat of the soup will begin to melt it beautifully. Garnish with fresh basil and extra Parmesan. Serve immediately, encouraging everyone to stir the ricotta and mozzarella into their soup for the ultimate creamy, cheesy experience.

Tips, Variations, and Serving Suggestions

Pro-Tips for the Best Soup:

• Don’t Skip the Browning: Taking the time to get a good sear on the ground beef builds a foundation of flavor you can’t get any other way.
• Toast Your Tomato Paste: This one-minute step caramelizes the sugars in the paste, eliminating any “tinny” taste and adding a rich, savory depth.
• Broth Matters: Use a good-quality, low-sodium broth so you can control the salt level. The cheese added at the end also contributes saltiness.
• Pasta Note: The pasta will absorb broth as it sits. If you have leftovers or are making it ahead, you may need to add a splash of broth or water when reheating to reach your desired consistency.

Creative Variations:

• Meat Swap: Use sweet or hot Italian sausage (casings removed) for a spicier, fennel-kissed version. Ground turkey or chicken work beautifully too.
• Vegetable Boost: Stir in 2 cups of fresh spinach or chopped kale during the last 5 minutes of cooking. Sliced mushrooms or diced zucchini can be sautéed with the onions.
• Creamy Twist: For an even richer soup, stir in ½ cup of heavy cream or half-and-half after the pasta is cooked, just before serving.
• Different Pasta: No lasagna noodles? Use mafalda corta (mini lasagna noodles), campanelle, or medium pasta shells.

What to Serve With It:
This soup is a hearty meal in itself, but it pairs wonderfully with a simple green salad dressed with a bright vinaigrette to cut through the richness. A slice of crusty garlic bread or warm, buttery focaccia is non-negotiable for sopping up every last drop. For a lighter side, try roasted broccoli or asparagus.

Fun Fact & Cultural Context:
While lasagna as a baked pasta dish dates back to ancient Greece and Rome, the concept of “pasta in brodo” (pasta in broth) is a cornerstone of Italian cucina povera (poor kitchen), where humble ingredients are transformed into nourishing meals. This soup is a modern, Americanized fusion of those two ideas—taking the iconic flavors of a celebratory baked dish and translating them into the quick, practical format of a weekday soup. It’s a testament to how comfort food evolves, always aiming to deliver maximum satisfaction with minimum fuss.

One Pot Lasagna Soup

All the cozy, cheesy comfort of classic lasagna in a quick, easy, one-pot soup! Loaded with savory beef, tender pasta, and topped with a creamy ricotta dollop.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, Italian-Inspired

Calories: 520

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium yellow onion finely diced
• 4-5 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp crushed red pepper flakes adjust to taste
• 2 tbsp tomato paste
• 1 28oz can crushed tomatoes
• 1 15oz can fire-roasted diced tomatoes do not drain
• 6 cups low-sodium beef broth or chicken broth
• 2 bay leaves
• 1 tsp kosher salt plus more to taste
• 0.5 tsp black pepper
• 8-10 sheets lasagna noodles broken into 1-2 inch pieces (about 10 oz)

For the Cheesy Topping

• 1 cup whole milk ricotta cheese
• 0.5 cup grated Parmesan cheese plus more for serving
• 0.25 tsp freshly grated nutmeg optional
• 0.25 tsp salt
• 1 tbsp chopped fresh basil or parsley

For Serving

• 2 cups shredded mozzarella cheese
• Fresh basil or parsley thinly sliced

Equipment

• Large Dutch Oven or Heavy-Bottomed Pot
• Wooden spoon
• Cutting board
• Chef’s knife

Method

 

1. In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, 5-7 minutes.
2. Reduce heat to medium. Add diced onion and cook until soft, 5 minutes. Add garlic, oregano, basil, and red pepper flakes; cook 1 minute.
3. Push meat aside, add tomato paste to the cleared spot and cook for 1 minute to deepen flavor, then stir into meat.
4. Pour in crushed and diced tomatoes, scraping up browned bits. Add broth, bay leaves, salt, and pepper. Stir well.
5. Bring soup to a boil. Add broken lasagna noodles. Reduce to a simmer and cook, uncovered, for 12-15 mins until pasta is al dente.
6. While soup simmers, mix ricotta, Parmesan, nutmeg, ¼ tsp salt, and fresh herb in a bowl. Set aside.
7. Once pasta is tender, remove pot from heat. Discard bay leaves. Taste and adjust seasoning.
8. Ladle soup into bowls. Top each with a dollop of ricotta mixture, shredded mozzarella, and fresh basil. Serve immediately.

Notes

Soup thickens as it sits. Add a splash of broth or water when reheating leftovers to desired consistency. The ricotta topping is essential for the classic lasagna flavor!