One Pot Lasagna Soup (Printable)
Hearty one-pot lasagna soup with tender pasta, savory meat and creamy cheeses—comfort in a single pan, ready in 50 minutes.
# What You Need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 small zucchini, diced (optional)
→ Liquids
06 - 5 cups chicken or beef broth
07 - 28 oz canned crushed tomatoes
08 - 14 oz canned diced tomatoes
→ Pasta
09 - 7 oz lasagna noodles, broken into bite-sized pieces
→ Cheeses & Dairy
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup shredded parmesan cheese
12 - 3/4 cup ricotta cheese
→ Spices & Pantry
13 - 2 tbsp tomato paste
14 - 1 tsp dried basil
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and black pepper, to taste
18 - 1 tbsp olive oil
19 - 1/4 tsp crushed red pepper flakes (optional)
20 - Fresh basil or parsley, chopped, for garnish
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and zucchini if using. Sauté for 4 to 5 minutes until vegetables are softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
03 - Add ground beef or Italian sausage to the pot. Season with salt and black pepper. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon, until fully browned. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, and diced tomatoes. Add dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and mix thoroughly to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add broken lasagna noodle pieces to the pot. Simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
07 - Stir in half of the shredded mozzarella and half of the parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle the hot soup into serving bowls. Top each portion with generous dollops of ricotta cheese, a sprinkle of remaining mozzarella and parmesan, and fresh chopped basil or parsley. Serve immediately.
# Expert Advice:
01 -
- It gives you every single flavor of lasagna without spending an hour assembling layers.
- The broken noodles release starch into the broth and create this velvety texture that feels almost indulgent.
- Cleanup is just one pot, which means you can have your comfort food and your sanity too.
02 -
- The pasta continues to absorb broth as it sits, so if you are making it ahead add the noodles when you reheat rather than during initial cooking.
- Do not skip the tomato paste, I did once and the broth tasted flat and thin, it is the difference between good and memorable.
- Broke the noodles into wildly different sizes the first time and it actually worked perfectly, some were chewy and some melted right into the soup.
03 -
- Let the soup rest off the heat for five minutes before serving, the broth thickens and the flavors settle into something richer.
- A tiny drizzle of good olive oil on top of each bowl right before serving adds a fruity richness that nobody expects but everyone notices.