Quick Facts
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Family-friendly, high-protein
Introduction
Lasagna Soup is what you make when you’re craving a bubbling pan of lasagna but do not have the time or energy to layer noodles, mix fillings, and wait an hour for dinner. Instead, everything you love about lasagna—rich tomato meat sauce, tender pasta, and a cheesy, creamy topping—gets cooked together in one pot on the stove. The result is a thick, cozy bowl of comfort that tastes like it simmered all day, even though it comes together in about half an hour.
This one-pot lasagna soup has a silky tomato broth studded with crumbled ground beef and ruffly lasagna noodles that soften right in the pot. Ricotta, mozzarella, and parmesan bring that stretchy, cheesy bite you expect from classic lasagna, without dirtying extra pans. It’s perfect for busy nights, chillier fall evenings, and anyone who loves Easy Dinner Recipes and Easy Fall Soup Recipes but still wants a big, satisfying bowl of pasta.
If you’re always looking for new Lasagna Soup recipes, this one-pan version is the kind you’ll want on repeat all fall and winter.
Why You’ll Love It
- Weeknight-easy: Everything cooks in a single pot with straightforward steps and clear timing.
- Flexible: Use your favorite broth, swap in different pasta shapes, or tweak the spices with what you already have.
- Balanced flavor: Tomato, herbs, and a little heat from paprika and pepper keep the soup bright, not flat.
- Great leftovers: The flavors deepen overnight, making this an ideal make-ahead meal or meal-prep lunch.
Easy Lasagna Soup (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 6 servings
Description
Lasagna Soup is everything you love about a cheesy baked lasagna—rich tomato meat sauce, tender noodles, and a creamy ricotta–mozzarella topping—turned into a cozy one-pot soup. It tastes like it simmered all day, but it’s ready in about 35 minutes on the stovetop, making it perfect for busy weeknights, chilly evenings, and anyone craving a big, comforting bowl of pasta without the layering and baking.
Ingredients
For the lasagna soup:
1 tablespoon olive oil
2 tablespoons butter
1 pound ground beef
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
4 cups beef or vegetable broth (low-sodium if possible)
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon black pepper
½–1 teaspoon red pepper flakes (optional, to taste)
8–10 dry lasagna noodles, broken into bite-size pieces (about 6 ounces)
Salt to taste
For the cheesy topping and finish:
1½ cups ricotta cheese
1½ cups shredded mozzarella cheese, divided
⅓ cup finely grated parmesan cheese
1–2 tablespoons chopped fresh basil or parsley
Instructions
Brown the beef and onion.
Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat into small crumbles, for 6–8 minutes, until the beef is browned and the onion is translucent with golden edges.Add garlic and tomato paste.
Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet and rich.Build the tomato broth.
Pour in the crushed tomatoes and broth. Scrape the bottom of the pot to release any browned bits. Add the Italian seasoning, dried basil, dried thyme, paprika, black pepper, and red pepper flakes (if using). Bring to a gentle boil, then taste and add a pinch of salt if needed.Cook the noodles in the soup.
Break the lasagna noodles into bite-size pieces and add them to the pot. Stir well so they don’t stick together. Reduce the heat to medium and simmer for 10–12 minutes, stirring occasionally, until the noodles are just al dente—tender with a slight bite.Make the ricotta topping.
While the noodles cook, stir together the ricotta and parmesan in a small bowl until creamy.Finish with cheese.
When the noodles are al dente, reduce the heat to low and stir in 1 cup of the shredded mozzarella until melted and silky. The soup should be thick but still spoonable; add a splash of extra broth if it seems too thick.Serve and garnish.
Ladle the lasagna soup into warm bowls. Top each serving with a generous spoonful of the ricotta–parmesan mixture, a sprinkle of the remaining mozzarella, and fresh basil or parsley.Taste and adjust.
Right before serving, taste the broth and adjust with more salt, black pepper, or red pepper flakes as desired.
Notes
Pro tip:
Use low-sodium broth so you can season the soup perfectly at the end without it becoming too salty.
Substitutions & Swaps
Aromatics: Use 1–2 teaspoons onion powder if you don’t have fresh onion, and garlic powder instead of fresh garlic if needed.
Protein: Swap ground beef for ground turkey, chicken, or plant-based crumbles. A mix of beef and sausage-style meat also works well.
Vegetables: Stir in baby spinach, chopped zucchini, mushrooms, or bell peppers while the soup simmers for extra color and nutrition.
Pasta: Mafalda (mini lasagna noodles), bowties, rotini, or shells all work. Choose a shape that holds onto sauce and cook until al dente.
Dairy & fats: Use only olive oil if you prefer to skip butter, or finish with a drizzle of extra-virgin olive oil instead of more cheese for a lighter bowl.
Diet swaps:
For a lighter bowl, use part-skim ricotta and reduce the mozzarella.
For gluten-free, use gluten-free lasagna-style pasta or a short GF pasta shape and watch the cooking time closely.
Equipment notes
Must-have: Large heavy-bottomed pot or Dutch oven (5–6 quarts or larger).
Nice-to-have: Wooden spoon or heat-safe spatula to break up meat, plus a ladle for serving.
Pot size: If doubling the recipe, use a very large Dutch oven or stockpot to avoid overflow.
Cleanup tips: Lightly oil the inside of the pot or use a nonstick Dutch oven. Soak with warm water before washing to loosen caramelized bits.
Make-ahead, storage & reheating
Make-ahead: Cook the meat and tomato broth up to 2 days in advance and refrigerate. Add pasta and cheese the day you serve.
Storage: Leftover soup with noodles keeps 3–4 days in the fridge. The noodles will soften but the flavor deepens.
Freezing: For best texture, freeze the soup base without noodles up to 3 months and add freshly cooked pasta after reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, adding broth or water if it’s too thick. For single portions, microwave in 45–60 second bursts, stirring in between. Add fresh ricotta mixture and herbs to each reheated bowl.
How to lighten / make it creamy
To lighten: Use part-skim ricotta, less mozzarella, and add extra vegetables like spinach or zucchini.
To make it creamier: After the noodles are cooked and heat is reduced, stir in a splash of milk or half-and-half. You can also blend a small ladleful of soup (without noodles) until smooth and stir it back in. Avoid boiling after dairy is added.
Toppings, garnishes & finishes
Crunch: Garlic croutons, toasted breadcrumbs, or crispy shallots.
Fresh: Chopped basil, flat-leaf parsley, or sliced scallions.
Tang & heat: A squeeze of lemon, drizzle of chili oil, or pinch of red pepper flakes.
Sides & pairings
Crusty bread or garlic bread for dunking.
Crisp green salad with lemony vinaigrette.
Steamed or roasted vegetables like broccoli or green beans.
Drinks: Sparkling water with lemon, light herbal tea, or a simple citrus spritzer.
Scaling the recipe
To double: Use a large stockpot and add a few extra minutes to the simmer once noodles are in, stirring often.
To halve: Halve all ingredients but keep the same pot size to help the soup reduce and thicken.
Cool leftovers in shallow containers for faster chilling and better pasta texture.
Troubleshooting
Too salty: Add a splash of broth or water and more crushed tomatoes or plain cooked pasta.
Too bland: Add a pinch more salt first, then extra dried herbs or a squeeze of lemon.
Too watery: Simmer uncovered a few extra minutes or stir in a spoonful of tomato paste or a bit more cheese.
Overcooked noodles: Stir in fresh chopped spinach or extra ricotta before serving to add new texture.
FAQs
Can I use frozen or pre-cut ingredients?
Yes, frozen diced onions, pre-minced garlic, and pre-shredded cheese all work.What protein works best if I don’t want beef?
Ground turkey or chicken for a lighter soup, or use extra vegetables and vegetable broth for a vegetarian version.How do I keep the soup from getting too thick?
Add extra broth or water when reheating; noodles absorb liquid as they sit.Can I make it dairy-free?
Skip the cheese in the pot and use dairy-free ricotta-style spread or shredded dairy-free cheese on top.How long does it keep and can I freeze it?
Refrigerate 3–4 days; freeze the soup base without noodles up to 3 months and add fresh pasta when serving.
Variations
Lemony Herb Lasagna Soup: Finish with a squeeze of lemon and extra fresh herbs.
Spicy Lasagna Soup: Add more red pepper flakes and a pinch of chili powder.
Extra Cheesy Lasagna Soup: Stir in more mozzarella and top each bowl with an extra-thick blanket of cheese.
Chef notes / test kitchen tips
Take your time browning the beef and onions; the caramelized bits create deep, long-simmered flavor.
Toast the tomato paste until it darkens slightly to remove any raw taste and boost the tomato base.
Noodles are best at 10–12 minutes of cooking in the broth; start checking at minute 9 so they stay al dente.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American
Ingredients
For the lasagna soup:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth (low-sodium if possible)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½–1 teaspoon red pepper flakes (optional, to taste)
- 8–10 dry lasagna noodles, broken into bite-size pieces (about 6 ounces)
- Salt to taste
For the cheesy topping and finish:
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ⅓ cup finely grated parmesan cheese
- 1–2 tablespoons chopped fresh basil or parsley
What each ingredient does
- Olive oil + butter: Help brown the beef and onions while adding richness.
- Ground beef: Brings hearty, satisfying protein and classic lasagna flavor.
- Onion + garlic: Build aroma and sweetness at the base of the soup.
- Tomato paste + crushed tomatoes: Create a deep, concentrated tomato backbone.
- Broth: Loosens the sauce into a soup while carrying all the flavor.
- Dried herbs + paprika: Layer in that unmistakable Italian-style warmth.
- Red pepper flakes: Add gentle heat; easy to dial up or down.
- Lasagna noodles: Give you the ruffly, familiar pasta texture in every spoonful.
- Ricotta, mozzarella, parmesan: Combine for creaminess, gooey melt, and salty finish.
- Fresh herbs: Brighten each bowl so it never feels heavy.
Pro tip:
Use low-sodium broth so you can season the soup perfectly at the end without it becoming too salty.
Substitutions & Swaps
- Aromatics: No fresh onion? Use 1–2 teaspoons onion powder. Short on garlic cloves? Garlic powder works in a pinch.
- Protein: Ground beef can be swapped for ground turkey, chicken, or a plant-based crumble. You can even use a mix of beef and a flavorful sausage-style meat if you like.
- Vegetables: Stir in baby spinach, chopped zucchini, mushrooms, or bell peppers while the soup simmers for extra color and nutrition.
- Pasta: Mafalda (mini lasagna noodles), bowties, rotini, or shells all work. Just choose a shape that holds onto sauce and cook until al dente.
- Dairy & fats: Use olive oil only if you prefer to skip butter, or finish with a drizzle of extra-virgin olive oil instead of more cheese for a lighter bowl.
- Diet swaps:
- For a lighter bowl, use part-skim ricotta and reduce the mozzarella.
- For gluten-free, use your favorite gluten-free lasagna-style pasta or a short GF pasta shape and watch the cooking time closely.
Budget and time savers include using pre-shredded cheese, bagged pre-chopped onions, and broth from a carton instead of homemade.
Equipment Notes
- Must-have: A large heavy-bottomed pot or Dutch oven (at least 5–6 quarts) so the soup has room to simmer without splashing over.
- Nice-to-have: A wooden spoon or heat-safe spatula for breaking the meat into small pieces, and a ladle for serving.
- Pot size: If you double the recipe, move to a very large Dutch oven or stockpot to avoid overflow once the noodles expand.
- Cleanup tips: Lightly oil the inside of the pot or use a nonstick Dutch oven to keep the tomato base from sticking. Let the pot soak in warm water for a few minutes before washing to loosen any caramelized bits around the rim.
Step-by-Step
- Brown the beef and onion.
Heat the olive oil and butter in your pot over medium-high heat. Add the ground beef and diced onion, breaking the meat into small crumbles as it cooks. Cook 6–8 minutes until the beef is browned and the onion turns translucent with golden edges. Browning now builds deep flavor later. - Add garlic and tomato paste.
Stir in the minced garlic and tomato paste. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet and rich. This “toasting” step makes the broth taste like a long-simmered sauce. - Build the tomato broth.
Pour in the crushed tomatoes and broth. Scrape the bottom of the pot with your spoon to release any browned bits. Add the Italian seasoning, dried basil, dried thyme, paprika, black pepper, and red pepper flakes if using. Bring the mixture up to a gentle boil, then taste and add a pinch of salt if needed. - Cook the noodles in the soup.
Break the lasagna noodles into bite-sized pieces and drop them right into the simmering tomato broth. Stir well so no pieces stick together. Reduce the heat to medium and cook 10–12 minutes, stirring occasionally, until the noodles are just al dente—tender with a slight bite. - Finish with cheese.
While the noodles cook, stir together the ricotta and parmesan in a small bowl. When the pasta is done, reduce the heat to low and stir in 1 cup of the shredded mozzarella until melted and silky. The soup should be thick but still spoonable; add a splash of extra broth if it seems too thick. - Serve and garnish.
Ladle the lasagna soup into warm bowls. Top each serving with a generous spoonful of the ricotta–parmesan mixture, a sprinkle of the remaining mozzarella, and fresh basil or parsley. Let the cheese sit a moment to soften, then serve hot. - Taste and adjust.
Right before serving, taste the broth. Add another pinch of salt, a twist of black pepper, or a bit more red pepper flakes if you want extra kick.
Make-Ahead, Storage & Reheating
You can prepare this Lasagna Soup in stages to make weeknights easier. Cook the meat and tomato broth up to 2 days in advance and refrigerate it in an airtight container. Wait to add the pasta and cheese until the day you plan to serve so the noodles stay firm and the cheese stays silky.
Leftover soup with noodles keeps in the fridge for 3–4 days. The pasta will continue to soften but the flavors become even deeper and more comforting. For longer storage, freeze the soup base without the noodles for up to 3 months; add fresh cooked pasta after reheating so the texture stays pleasant.
To reheat, warm the soup gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. For individual portions, microwave in short 45–60 second bursts, stirring in between. Always finish reheated bowls with fresh ricotta mixture and herbs to bring everything back to life.
How to Lighten / Make It Creamy
To lighten the soup, you can reduce the amount of mozzarella stirred into the pot and use part-skim ricotta instead of full-fat. Adding extra vegetables—like chopped spinach or zucchini—will make each bowl more filling without relying on more cheese.
If you want it extra creamy, stir in a small splash of milk or half-and-half after the noodles are cooked and the heat is turned down. You can also blend a small ladleful of soup (without the noodles) until smooth, then stir it back into the pot for a naturally thicker texture. Avoid boiling after dairy is added; gentle heat keeps the broth smooth instead of grainy.
Toppings, Garnishes & Finishes
Think of toppings as the final “layer” of your Lasagna Soup:
- Crunch: Garlic croutons, toasted breadcrumbs, or crispy shallots sprinkled on top.
- Fresh: Chopped basil, flat-leaf parsley, or sliced scallions add color and lift.
- Tang & heat: A squeeze of lemon, a drizzle of chili oil, or a pinch of red pepper flakes can cut through the richness.
A sprinkle, a swirl, a squeeze—those tiny finishing touches make each bowl feel restaurant-worthy in seconds.
Sides & Pairings
This soup is hearty enough to be a full meal, but simple sides make it even better:
Keep this cozy bowl on your shortlist of weeknight soup recipes when you need something warm and satisfying fast.
- A slice of crusty bread or garlic bread for dunking into the tomato-cheese broth.
- A crisp green salad with a lemony vinaigrette to balance the richness.
- Steamed or roasted vegetables like broccoli or green beans for extra fiber.
If you enjoy drink pairings, sparkling water with lemon, a light herbal tea, or a simple citrus spritzer all work well beside this cozy bowl.
Scaling the Recipe
Feeding a crowd or just cooking for two? Lasagna Soup handles scaling well. To double it, use a large stockpot and add a few extra minutes to the simmer time once the noodles are in, stirring often so nothing sticks. To halve the recipe, simply cut each ingredient in half but keep the same pot size so the soup reduces and thickens nicely.
When scaling up, cool leftovers quickly by dividing the soup into shallow containers before refrigerating or freezing. This keeps the pasta from getting too soft and helps the soup stay food-safe.
Nutrition & Dietary Notes
This soup offers a good balance of protein from the beef and cheese, plus carbohydrates from the pasta for satisfying energy. Using part-skim cheeses and plenty of tomato base keeps it from feeling overly heavy. It does contain gluten and dairy, but gluten-free pasta and dairy alternatives or lighter cheeses can adapt it for different needs.
If you’re watching sodium, choose low-sodium broth and go easy on added salt, tasting as you go. Adding extra vegetables boosts fiber and micronutrients without complicating the cooking process.
Troubleshooting
- Too salty: Add a splash of broth or water, then stir in a bit more crushed tomato or plain cooked pasta to balance it out.
- Too bland: Add a pinch more salt first, then adjust with extra dried herbs or a squeeze of lemon for brightness.
- Too watery: Let the soup simmer uncovered for a few extra minutes so it reduces, or stir in a spoonful of tomato paste or a bit more cheese to thicken.
- Overcooked noodles: Stir in a handful of fresh chopped spinach or extra ricotta just before serving. The new texture distracts from softer pasta and keeps the bowl satisfying.
FAQs
Can I use frozen or pre-cut ingredients?
Yes. Frozen diced onions, pre-minced garlic, and shredded cheese all work well and save time.
What protein works best if I don’t want beef?
Ground turkey or chicken makes a lighter but still flavorful soup. For a vegetarian version, skip the meat and increase the vegetables, using vegetable broth.
How do I keep the soup from drying out or getting too thick?
The noodles absorb liquid as they sit. When reheating, simply stir in extra broth or water until it reaches your preferred consistency.
Can I make it dairy-free?
You can skip the cheese stirred into the pot and top each bowl with a dairy-free ricotta-style spread or grated dairy-free cheese instead.
How long does it keep and can I freeze it?
Refrigerated, it keeps about 3–4 days. For freezing, store the soup base without noodles up to 3 months and add freshly cooked pasta when serving.
Variations
- Lemony Herb Lasagna Soup: Finish each bowl with a squeeze of lemon and extra fresh basil and parsley for a brighter, lighter flavor.
- Spicy Lasagna Soup: Increase the red pepper flakes and add a pinch of chili powder for more heat.
- Extra Cheesy Lasagna Soup: Stir additional mozzarella into the pot and finish with a thick blanket of cheese on each bowl.
Chef Notes / Test Kitchen Tips
The biggest flavor boost comes from taking time at the start to really brown the beef and onions. Don’t rush that first step; the caramelized bits at the bottom of the pan make the soup taste like it simmered all afternoon. Another key is cooking the tomato paste briefly until it darkens; this removes any raw, metallic taste and amplifies the tomato base.
In testing, the sweet spot for the noodles was about 10–12 minutes of cooking in the broth. Start checking around minute 9; the noodles should be just tender when you turn off the heat so they don’t over-soften as the soup rests.
Conclusion
On nights when you want the comfort of lasagna without the extra work, this Lasagna Soup delivers everything in one warm, generous bowl. It keeps well for a few days, reheats beautifully, and works for cozy weekends or busy weeknights alike. Make a pot, ladle it into bowls, top with that creamy ricotta swirl, and enjoy—then save the recipe so you can come back to it whenever the lasagna cravings hit.
