Easy Lasagna Soup (One-Pot, 50 Minutes)

Quick Facts
Time: 50 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot + broiler finish • Diet: High-protein, can be made GF

Introduction

Lasagna Soup is what you make on a chilly night when you’re craving all the cheesy comfort of lasagna but need it to behave like one of your favorite Easy Fall Soup Recipes. Instead of stacking noodles and waiting an hour for a casserole to bake, you get a big pot of rich tomato broth, tender pasta, and a three-cheese topping that goes under the broiler for that browned, bubbly finish. Think of it as all the best parts of lasagna—sauce, noodles, and gooey mozzarella, ricotta, and Parmesan—scooped into a cozy bowl.

This version is perfect for busy families, meal-prep lovers, or anyone who wants Easy Dinner Recipes that still feel special. It’s a true One Pot Lasagna Soup: you simmer everything together on the stove top, ladle it into bowls, and blast the three-cheese layer until it’s golden and blistered. Whether you’re building out a list of Pasta Soup Recipes, craving Creamy Lasagna Soup, or need a reliable Lasagna Soup Stove Top option, this bowl is about to become your weeknight staple.

If you’re building a little collection of Lasagna Soup recipes, this one definitely deserves a spot at the top of your list.

Why You’ll Love It

• Weeknight-easy: one pot on the stove, quick broil at the end, clear timing you can trust.
• Flexible: swap beef for chicken, change up the pasta, or sneak in extra veggies from the fridge.
• Balanced flavor: tomato richness, Italian herbs, a hint of heat, and tangy Parmesan keep it lively, not heavy.
• Great leftovers: the soup thickens and gets even more flavorful, perfect for lunches all week.

Easy Lasagna Soup (One-Pot, 50 Minutes)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily
• Total Time: 50 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

A cozy, weeknight-friendly Lasagna Soup made in one pot and finished with a broiled three-cheese topping. All the comforting layers of classic lasagna—rich tomato broth, tender noodles, and gooey ricotta-mozzarella-Parmesan—served in a warm, hearty bowl.

---

Ingredients

For the soup

• 1 tablespoon olive or neutral oil

• 1 pound ground beef or mild Italian sausage (or half and half)

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• ¼–½ teaspoon red pepper flakes

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon dried parsley or thyme

• 1 teaspoon fine sea salt

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 can (14–15 oz) crushed tomatoes

• 1 jar (24 oz) marinara sauce

• 6 cups low-sodium chicken broth (plus up to 2 cups more as needed)

• 9 lasagna noodles, broken into bite-size pieces

Three-cheese topping

• 1 cup ricotta

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 2 tablespoons chopped fresh basil or parsley

• Pinch salt + pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a Dutch oven over medium-high. Brown meat, breaking it up.

2. Add onion and cook 4–5 minutes. Add garlic + red pepper flakes; cook 30 seconds.

3. Stir in tomato paste; cook 1 minute. Add crushed tomatoes, marinara, dried herbs, salt, and pepper.

4. Add 6 cups broth; bring to a boil, then reduce to a simmer.

5. Add broken lasagna noodles; simmer 15–20 minutes, stirring occasionally. Add more broth if needed.

6. Taste and adjust seasoning.

7. Mix ricotta, mozzarella, Parmesan, herbs, salt, and pepper.

8. Ladle soup into broiler-safe bowls, top with cheese mixture, and broil 2–4 minutes until bubbly and browned.

9. Rest 2–3 minutes before serving.

Notes

• Add more broth after storing; pasta absorbs liquid.

• For GF: use gluten-free noodles + GF broth.

• Freeze without pasta; add fresh noodles when serving.

• Add veggies (spinach, zucchini, mushrooms) for lighter or higher-fiber soup.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: soup recipes
• Method: One-pot + Broiler finish
• Cuisine: Italian-American

Ingredients

For the soup:

• 1 tablespoon olive or neutral cooking oil
• 1 pound ground beef or mild Italian sausage (or half and half)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• ¼–½ teaspoon red pepper flakes (to taste)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried parsley or thyme
• 1 teaspoon fine sea salt (plus more to taste)
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14–15 oz) crushed tomatoes
• 1 jar (24 oz) marinara or tomato pasta sauce
• 6 cups low-sodium chicken broth, plus up to 2 cups more if needed
• 9 regular lasagna noodles, broken into bite-size pieces

For the three-cheese topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil or parsley
• Pinch of salt and pepper

What each ingredient does:

• Oil: helps brown the meat and bloom the spices.
• Ground beef/sausage: hearty protein and classic lasagna flavor.
• Onion and garlic: sweet, savory base that makes the soup taste slow-cooked.
• Red pepper flakes: gentle heat that keeps the soup from tasting flat.
• Dried herbs: bring lasagna-style flavor without extra effort.
• Salt and pepper: sharpen all the other flavors.
• Tomato paste and crushed tomatoes: deepen tomato richness and body.
• Marinara sauce: shortcut flavor booster with built-in herbs.
• Chicken broth: turns the sauce into a slurpable soup and keeps it from being too thick.
• Lasagna noodles: give you that classic lasagna bite in every spoonful.
• Ricotta, mozzarella, Parmesan: creamy, stretchy, salty blend that melts and browns under the broiler.
• Fresh basil or parsley: adds color and a fresh, herbal finish.

Pro tip:
Use low-sodium chicken stock so you can season perfectly at the end instead of ending up with an over-salty pot.

Substitutions & Swaps

Break this Lasagna Soup into components and you can bend it to whatever you have on hand. For aromatics, swap the onion for leeks or shallots, or add finely diced carrot and celery for extra sweetness and body. If you prefer a lighter protein, use ground chicken or turkey instead of beef or sausage—just brown it well and season generously so it still tastes rich and cozy.

For the pasta, any short shape works if you don’t have lasagna noodles: mafalda, penne, or rotini all soak up the sauce beautifully. You can turn this into a Chicken Lasagna Soup by using chicken broth and poultry, or lean toward Healthy Lasagna Soup by adding spinach, zucchini, or mushrooms at the simmer stage. To make it gluten-free, swap in gluten-free lasagna noodles or a sturdy gluten-free short pasta and use a certified gluten-free broth. For dairy tweaks, cottage cheese can stand in for part of the ricotta, and a touch of half-and-half in the soup can make it even creamier if you like.

Equipment Notes

A heavy 5–7 quart Dutch oven or soup pot is ideal. It heats evenly, holds all the ingredients comfortably, and can move easily between the stovetop and the broiler if it’s oven-safe. If your pot isn’t broiler-safe, no problem—use small oven-safe bowls or ramekins set on a sheet pan just for the broiling step.

A sturdy wooden spoon or silicone spatula makes it easy to break up meat and scrape browned bits from the bottom, which adds flavor. A ladle helps portion the soup into bowls without splashing. Finally, have a broiler-safe rack in the upper third of your oven and a pair of oven mitts ready, since those cheesy bowls come out seriously hot.

Step-by-Step

1. Brown the meat and aromatics.
   Heat the oil in your Dutch oven over medium-high heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until well browned. Add diced onion and cook until soft and translucent, 4–5 minutes. Stir in the garlic and red pepper flakes and cook just until fragrant, about 30 seconds. This browning step builds deep, savory flavor.
2. Layer in the tomato base.
   Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Pour in the crushed tomatoes and marinara sauce, scraping up any browned bits from the bottom. Add dried basil, oregano, parsley or thyme, salt, and pepper. The mixture should look like a thick, hearty sauce.
3. Turn the sauce into soup.
   Pour in 6 cups of low-sodium chicken broth and stir until everything is well combined. Bring the pot just to a boil, then reduce the heat to a gentle simmer. You want small, steady bubbles—this keeps the flavors melding without over-reducing too quickly.
4. Cook the noodles.
   Add the broken lasagna noodle pieces straight into the simmering soup. Stir well so no pieces clump together. Simmer, stirring occasionally, until the pasta is al dente, 15–20 minutes. If the soup gets too thick before the noodles are done, splash in more broth.
5. Taste and adjust.
   Once the noodles are tender, taste the broth. Add more salt, pepper, or a pinch more red pepper flakes if you like extra warmth. If the tomato flavor tastes sharp, let it simmer a few more minutes or whisk in a spoonful of ricotta to mellow it.
6. Mix the three-cheese topping.
   While the soup simmers, stir together ricotta, mozzarella, Parmesan, chopped basil, and a tiny pinch of salt and pepper in a small bowl. It should be thick and spreadable. This mixture will melt into a golden cap under the broiler.
7. Broil for the viral finish.
   Preheat your broiler and place oven-safe bowls on a sheet pan. Ladle the hot Lasagna Soup into each bowl, leaving a little room at the top. Spread a generous scoop of the cheese mixture over each bowl. Broil for 2–4 minutes, watching closely, until the top is bubbly and browned in spots. Let the bowls stand 2–3 minutes before serving so the cheese sets slightly.

Make-Ahead, Storage & Reheating

To get ahead, you can prepare the soup base up through cooking the meat, aromatics, and tomato mixture 1–2 days in advance. Store it in the fridge, then bring it back to a simmer and cook the noodles right before serving. You can also mix the three-cheese topping in advance and keep it chilled until broiling time.

Leftover Lasagna Soup keeps well in the refrigerator for 3–4 days. The pasta will continue to absorb broth, so the soup thickens—add a splash of broth or water when reheating to loosen it. For freezing, it’s best to freeze the sauce without the noodles; cooked pasta gets mushy after thawing. Reheat gently on the stovetop over medium-low heat, adding extra broth and stirring often. If reheating individual bowls, top with fresh cheese and re-broil for that same freshly-bubbled effect.

How to Lighten / Make It Creamy

To lighten things up, swap half the meat for extra vegetables like zucchini, mushrooms, or diced carrots. You can also use ground chicken and a little less cheese on each bowl. Another trick is to add a can of white beans, then lightly mash some of them to make the broth feel creamy without adding more fat.

If you want an even creamier version, stir in ½ cup of heavy cream or evaporated milk once the noodles are cooked and the heat is reduced to low. You can also blend a small scoop of the soup with extra ricotta and whisk it back in. When using dairy, avoid boiling after adding cream so it doesn’t split—gentle heat keeps everything silky.

Toppings, Garnishes & Finishes

This Lasagna Soup is already loaded with three cheeses, but a few finishing touches make it restaurant-level. For crunch, scatter garlic croutons or toasted breadcrumbs over the broiled cheese. Fresh herbs like basil, parsley, or chives brighten the rich tomato base.

If you like a little tang or heat, finish bowls with a squeeze of lemon, a splash of red wine vinegar, or a pinch of chili flakes. A drizzle of good olive oil over the cheesy top adds shine and a round, luxurious flavor. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve this Lasagna Soup with a simple green salad tossed in a light vinaigrette to cut through the richness. Warm crusty bread, garlic bread, or even cheesy toast soldiers are perfect for dunking into the tomato broth. Roasted vegetables—broccoli, green beans, or carrots—make the meal feel a little more balanced.

If you enjoy drinks with dinner, sparkling water with lemon or lime keeps things refreshing. A light red like a simple table blend, or a crisp white with good acidity, pairs nicely with the tomato and cheese without overwhelming the soup.

Scaling the Recipe

To double the recipe, use a larger 7–8 quart pot and be ready to add extra broth as the noodles cook and absorb liquid. Keep the same simmer time but stir more frequently so the pasta doesn’t clump or stick at the bottom. When broiling, use two sheet pans so the bowls aren’t crowded, which helps the cheese brown evenly.

To halve the recipe, simply cut all ingredients in half but keep a close eye on the noodles—they may cook a bit faster in a shallower pot. Use a smaller broiler-safe pan or fewer bowls so the soup stays hot when you top it with cheese.

Nutrition & Dietary Notes

This Lasagna Soup is naturally high in protein thanks to the meat and cheese. The tomato base contributes vitamins A and C, and you can easily bump up fiber by adding spinach, kale, or beans. Use whole-wheat pasta for an extra boost if that suits your preferences.

For those avoiding gluten, choose gluten-free lasagna noodles or another gluten-free pasta shape and verify your broth is gluten-free. If you need to reduce dairy, go lighter on the cheese topping and stir in a plant-based Parmesan-style garnish just before serving.

Troubleshooting

• Too salty? Add a splash of water or unsalted broth and simmer a few minutes, then brighten with a bit of lemon juice.
• Too bland? Stir in a pinch more salt, an extra shake of dried herbs, and a small splash of vinegar to wake up the tomato base.
• Too watery? Simmer uncovered for 5–10 minutes to reduce, or whisk a teaspoon of tomato paste into a ladle of hot soup and stir back in.
• Overcooked pasta? Add a handful of fresh spinach, extra grated cheese, or a spoonful of ricotta at serving time; the new textures help balance the softer noodles.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen diced onions and pre-minced garlic work, just sauté a minute longer to cook off extra moisture. Frozen spinach can be stirred in at the end.

What other proteins work?
Ground chicken, turkey, or even plant-based crumbles all make great swaps. Just brown them thoroughly and taste for seasoning, since they’re milder than beef or sausage.

How do I keep it from drying out when reheating?
Always add a splash of broth or water to cold soup before reheating. Warm over medium-low heat and stop as soon as it’s steaming hot, not boiling.

Can I make it dairy-free?
Yes. Use your favorite dairy-free mozzarella-style shreds and a creamy plant-based spread in place of ricotta, then skip the broiler or broil briefly just to warm.

How long does it keep and can I freeze it?
Refrigerated, it keeps 3–4 days. For freezing, omit the pasta, freeze the broth base, and cook fresh noodles when you’re ready to serve.

Variations

• Lemony Herb Lasagna Soup – Add lemon zest and juice plus lots of fresh basil and parsley at the end for a brighter, lighter bowl.
• Spicy Chipotle Lasagna Soup – Stir a spoonful of chipotle pepper in adobo into the tomato base and balance the smokiness with a little honey or extra Parmesan.
• Creamy Parmesan Lasagna Soup – Finish the soup with extra grated Parmesan and a splash of cream before topping with the three-cheese mixture.

Chef Notes / Test Kitchen Tips

The biggest game-changer in testing this recipe was salting in stages. Season the meat as it browns, then the sauce after adding broth, and taste again once the noodles are cooked. The flavor shifts as the soup reduces, so small additions of salt are safer than one big dump at the end.

Another key tip is not to overcook the noodles; pull the soup off the heat as soon as the pasta is just al dente. Remember it will keep softening in the hot broth and again when broiled. Finally, watch the broiler closely—the line between bubbly gold and burnt cheese is only a minute or so.

Conclusion

When you need comfort fast, this Lasagna Soup turns everything you love about a pan of lasagna into a weeknight-friendly bowl with a viral-level cheesy top. It keeps beautifully for a few days, so you can enjoy easy leftovers that taste just as cozy as the first night.

Make a pot, broil those three cheeses until they’re browned and bubbling, and then come back to rate it, leave a comment, or share a photo of your bowl. Your future fall and winter dinners will thank you.

When you’re ready for more cozy bowls, you can browse my other soup recipes to keep your dinner rotation fresh all season long.