Lasagna Soup (TikTok-Inspired One-Pot, 30 Minutes)

Quick Facts

• Time: 30 minutes total
• Yield: 6 generous bowls
• Skill: Easy
• Method: One-pot stovetop
• Diet Tags: Family-friendly, high-protein, freezer-friendly

Introduction

Lasagna Soup is the weeknight workaround for when you crave bubbling, cheesy lasagna but absolutely do not have the time or energy to build all those layers. Instead of juggling multiple pots, sheets of pasta, and a long bake time, this one-pot lasagna soup turns jarred marinara, broken noodles, and rotisserie-style seasoning into a rich, cozy bowl in about 30 minutes.

You still get that classic lasagna flavor: a tomato-forward broth, tender pasta, lots of garlic and Italian herbs, plus a creamy ricotta-parmesan topping that melts into each spoonful. Texture-wise, think hearty pasta soup meets saucy skillet lasagna—thick, comforting, and loaded with noodles.

This version is perfect for busy families, students, or anyone building an easy fall soup recipes collection. It’s a one pot lasagna soup, it reheats like a dream, and it fits right into your rotation of easy dinner recipes and pasta soup recipes without asking for any fancy techniques or special equipment.

If you’re building out your comfort-food playlist, make sure to check out our favorite Lasagna Soup recipes for even more cozy variations.

Why You’ll Love It

• Weeknight-easy: Simple ingredients, clear timing, and only one pot to wash.
• Flexible: Swap in ground chicken, turkey, or rotisserie chicken to channel chicken lasagna soup vibes.
• Balanced flavor: Plenty of garlic, herbs, and rotisserie-style seasoning for a savory broth that isn’t flat.
• Great leftovers: The soup thickens and gets even cozier in the fridge, perfect for lunches.

Lasagna Soup (TikTok-Inspired One-Pot, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 bowls

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Description

A cozy, weeknight-friendly lasagna soup made in one pot in about 30 minutes. It delivers all the classic lasagna flavors—savory tomato broth, tender noodles, herbs, and a creamy ricotta-parmesan topping—without layering or baking. Hearty, high-protein, flexible, and perfect for meal prep.

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Ingredients

Lasagna Soup

• 1 tbsp olive oil (optional, if meat is lean)

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 lb lean ground beef (90/10)

• 8 oz Italian-style chicken sausage, casings removed

• 2 tsp rotisserie-style chicken seasoning

• 1½ tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• 1 jar (24 oz) marinara sauce

• 4 cups low-sodium chicken broth

• ½ tsp fine sea salt, plus more to taste

• Freshly ground black pepper

• 8 dried lasagna noodles, broken into 1–2″ pieces

Ricotta Topping

• 1½ cups whole-milk ricotta

• ¼ cup finely grated parmesan

• 1 tsp Italian seasoning or dried basil

• Pinch of salt and pepper

For Serving

• Fresh basil or flat-leaf parsley, thinly sliced

• Extra parmesan, for sprinkling

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Instructions

1. Prep ingredients: Dice onion, mince garlic, break noodles into pieces.

2. Brown meat with aromatics: Heat pot over medium-high. Add oil if needed. Cook onion 3–4 minutes, add garlic 30 seconds. Add beef + sausage; brown 5–6 minutes.

3. Season: Stir in rotisserie seasoning, Italian seasoning, red pepper flakes, salt, and pepper. Cook 1 minute.

4. Build broth: Add marinara and broth; scrape up browned bits.

5. Cook noodles: Add broken noodles. Simmer 12–14 minutes until tender and soup thickens. Adjust with broth if too thick.

6. Mix ricotta topping: Combine ricotta, parmesan, Italian seasoning, salt, and pepper.

7. Finish: Taste and adjust seasonings. Rest 3–5 minutes.

8. Serve: Ladle into bowls, dollop ricotta, top with basil and parmesan.

Notes

• Frozen onions or jarred garlic work great.

• Add spinach/kale at the end for extra veggies.

• Use ground turkey/chicken for a lighter version.

• For dairy-free: skip ricotta, finish with olive oil + nutritional yeast.

• Soup thickens as it sits—add broth when reheating.

• Category: soup recipes
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

For the Lasagna Soup:

• 1 tablespoon olive oil (only if your meat is very lean)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 pound lean ground beef (90/10)
• 8 ounces Italian-style chicken sausage, casings removed and crumbled (or more ground beef)
• 2 teaspoons rotisserie-style chicken seasoning (dry spice blend)
• 1½ teaspoons Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional, for gentle heat)
• 1 jar (24 ounces) marinara sauce
• 4 cups low-sodium chicken broth
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 8 dried lasagna noodles (about 8 ounces), broken into 1–2 inch pieces

For the Ricotta Topping:

• 1½ cups whole-milk ricotta cheese
• ¼ cup finely grated parmesan cheese
• 1 teaspoon Italian seasoning or dried basil
• Pinch of salt and pepper

For Serving:

• Fresh basil or flat-leaf parsley, thinly sliced
• Extra parmesan, for sprinkling

What each ingredient does:

• Onion & garlic: Build that classic lasagna base flavor.
• Ground beef & chicken sausage: Add hearty protein and savory richness.
• Rotisserie-style & Italian seasonings: Shortcut to deep, slow-cooked flavor in a 30-minute pot.
• Marinara sauce: Replaces long-simmered tomatoes; gives instant body and seasoning.
• Chicken broth: Turns the sauce into a slurpable soup while keeping it robust.
• Broken lasagna noodles: Deliver the lasagna feel without layering.
• Ricotta and parmesan: Create the creamy lasagna soup element when stirred in.
• Fresh herbs: Brighten up a very cozy, tomato-heavy bowl.

Pro tip: Use low-sodium broth so you can season perfectly at the end without over-salting the soup.

Substitutions & Swaps

Think of this lasagna soup as a template that fits into lots of easy dinner recipes and healthy lasagna soup goals.

• Aromatics: No fresh onion or garlic? Use 1 tablespoon onion powder + 1 teaspoon garlic powder added with the meat.
• Protein:
  • Swap the ground beef for ground chicken or turkey for lighter chicken lasagna soup.
  • Use shredded rotisserie chicken stirred in during the last 5 minutes instead of sausage.
• Veggies:
  • Stir in a few handfuls of baby spinach or chopped kale at the end.
  • Add diced zucchini or mushrooms when the meat is nearly browned for extra bulk.
• Pasta:
  • Any short pasta works (shells, bow ties), but broken lasagna noodles keep the “lasagna” look.
• Dairy/fats:
  • Use part-skim ricotta or cottage cheese if you want a slightly lighter profile.
  • For dairy-free, skip the ricotta topping and finish with olive oil plus nutritional yeast.

Budget and time savers: grab store-brand marinara, use frozen chopped onions, and choose whatever ground meat is on sale.

Equipment Notes

You don’t need anything fancy to bring this one pot lasagna soup together:

• Large heavy-bottomed pot or Dutch oven (5–6 quarts): Big enough for broth and noodles to simmer without overflowing.
• Wooden spoon or spatula: For breaking up meat and scraping browned bits from the bottom.
• Ladle: Makes serving easier and prevents noodle breakage.
• Small mixing bowl: For the ricotta topping.

If your pot tends to stick, a quick film of oil before browning helps with cleanup. Let the pot soak briefly after dinner and everything will wipe right off.

Step-by-Step

1. Prep your ingredients.
   Dice the onion, mince the garlic, and break the lasagna noodles into 1–2 inch pieces. Having everything ready makes this feel like truly easy fall soup recipes territory.
2. Brown the meat with aromatics.
   Set a large pot over medium-high heat. Add a drizzle of olive oil if needed, then the onion and cook 3–4 minutes until translucent. Stir in the garlic for 30 seconds, just until fragrant. Add ground beef and chicken sausage and cook, breaking it up, until no pink remains and you see browned bits on the bottom of the pot, 5–6 minutes.
3. Season the base.
   Sprinkle in the rotisserie-style seasoning, Italian seasoning, crushed red pepper (if using), salt, and a few grinds of pepper. Stir and cook 1 minute. This step blooms the spices in the fat so the broth tastes layered instead of flat.
4. Build the soup.
   Pour in the jar of marinara sauce and chicken broth. Scrape the bottom of the pot to release those browned bits. The mixture should be loose and soupy.
5. Cook the noodles right in the pot.
   Add the broken lasagna noodles and stir so they don’t clump. Simmer 12–14 minutes, stirring once or twice, until the noodles are tender but still slightly chewy and the soup has thickened into a saucy, spoonable consistency. If it looks too thick, splash in a bit more broth or water; too thin, simmer a couple more minutes.
6. Make the ricotta topping.
   While the noodles cook, combine ricotta, parmesan, Italian seasoning, and a pinch of salt and pepper in a small bowl. Stir until creamy.
7. Finish and taste.
   When the noodles are done, taste the broth and adjust with more salt, pepper, or a pinch of red pepper flakes. Turn off the heat and let the soup rest 3–5 minutes; this helps the flavors settle and the broth cling to the noodles.
8. Serve.
   Ladle lasagna soup into bowls. Add a generous spoonful of ricotta mixture to the center of each bowl and swirl it slightly. Top with fresh basil or parsley and extra parmesan if you like.

Make-Ahead, Storage & Reheating

• Make-ahead:
  Brown the meat with onion and garlic, season, and stir in the marinara and broth up to 2 days in advance. Store this base in the fridge, then bring it back to a simmer and cook the noodles just before serving.
• Fridge:
  Store cooled leftovers in airtight containers for 3–4 days. The noodles continue to soften and the soup thickens but stays delicious.
• Freeze:
  For best texture, freeze the soup without noodles for up to 3 months. Thaw overnight in the fridge, reheat gently, and add fresh noodles to simmer until tender.
• Reheating:
  Warm gently on the stove over medium-low heat, adding a splash of broth or water if it’s very thick. You can also microwave in 60–90 second bursts, stirring in between. Fresh basil and a spoonful of ricotta on reheated bowls instantly wake things up.

How to Lighten / Make It Creamy

To lighten the soup:

• Use all ground chicken or turkey instead of beef.
• Choose part-skim ricotta or cottage cheese.
• Add extra vegetables like spinach, kale, or zucchini to stretch each serving.

To make it extra creamy:

• Stir half of the ricotta mixture directly into the pot during the last 2 minutes of cooking.
• Or swirl in ½–1 cup of cream or evaporated milk off the heat, then taste and adjust salt.

If using dairy like cream or yogurt, add it at the very end and avoid boiling afterwards so it doesn’t separate.

Toppings, Garnishes & Finishes

You can keep this simple or go full “cozy bowl”:

• Crunch: Garlic croutons, toasted baguette slices, or a sprinkle of crispy fried onions.
• Fresh: Basil ribbons, chopped parsley, or sliced scallions.
• Tang/Heat: A squeeze of lemon, a dash of red wine vinegar, or chili flakes.

A sprinkle, a swirl, a squeeze—your three-second upgrade right before you serve.

Sides & Pairings

This lasagna soup already eats like a complete meal, but if you want to round it out:

• Bread: Garlic bread, focaccia, or a simple crusty loaf.
• Salad: Caesar, green salad with balsamic vinaigrette, or tomato-cucumber salad.
• Drinks: Sparkling water with lemon, or a light red or crisp white if you’re serving adults.

Scaling the Recipe

• To double:
  Use a larger Dutch oven (at least 7–8 quarts). Double all ingredients, but cook the noodles to just barely al dente to avoid over-softening when reheated.
• To halve:
  Halve all ingredients and use a smaller pot. Check noodles a minute or two early.
• For batch cooking, cool the soup quickly in shallow containers before refrigerating or freezing.

Nutrition & Dietary Notes

This lasagna soup offers:

• A solid dose of protein from beef, chicken sausage, and ricotta.
• Some fiber from tomato sauce and any veggies you add.

It does contain gluten from lasagna noodles and dairy from ricotta and parmesan; choose gluten-free pasta and a dairy-free topping if you need to avoid those.

Troubleshooting

• Too salty?
  Add a splash of water or unsalted broth and stir in more noodles or a small spoonful of ricotta to mellow it out.
• Too bland?
  Add a pinch of salt first, then a bit more Italian seasoning and red pepper, and finish with fresh basil.
• Too watery?
  Simmer uncovered for a few minutes so it reduces, or stir in a little extra ricotta or parmesan to thicken.
• Noodles overcooked?
  Stir in a handful of fresh spinach or kale and a drizzle of olive oil; the extra texture helps balance softer pasta.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen diced onions and pre-minced garlic work well. Just sauté until fragrant before adding the meat.

What’s the best protein swap?
Ground chicken or turkey are great, and leftover rotisserie chicken stirred in at the end keeps this in the realm of healthy lasagna soup and chicken lasagna soup.

How do I keep it from drying out when reheated?
Add a splash of broth or water before reheating and stir in a bit of ricotta or olive oil once hot.

Can I make it dairy-free or gluten-free?
Use gluten-free pasta and skip the cheese topping, finishing with olive oil and fresh herbs instead. Choose a dairy-free cheese substitute if you like.

How long does it keep or freeze?
Three to four days in the fridge, up to three months in the freezer if you freeze without noodles.

Variations

• Lemony Herb Lasagna Soup:
  Finish the pot with lemon zest, a squeeze of juice, and extra parsley and basil.
• Spicy Chipotle Lasagna Soup:
  Add a spoonful of chipotle paste or chili paste to the broth and balance the heat with a drizzle of honey and lime.
• Creamy Parmesan Lasagna Soup:
  Stir grated parmesan straight into the pot and finish with a small splash of cream for ultra creamy lasagna soup.

Chef Notes / Test Kitchen Tips

The single biggest flavor upgrade is browning the meat deeply and seasoning in stages. Salt and spices added while the beef cooks taste very different from salt sprinkled on at the end. Let the tomato broth bubble enough to thicken but not so long that the noodles go mushy—aim for a 12–14 minute simmer, and remember there’s a small window where the pasta is perfectly al dente.

If you’re filming a pour shot or serving guests, ladle the soup while it’s still glossy and loose, then add the ricotta dollop and basil just before serving.

Conclusion

Lasagna Soup hands you all the comfort of a cheesy baked pan without the time, dishes, or stress, which is exactly what a weeknight-friendly recipe should do. It keeps well for 3–4 days, making it ideal for meal prep or cozy leftovers. Next time you’re scrolling through easy fall soup recipes and easy dinner recipes, remember this one pot lasagna soup, and come back to tweak it and make it your own.

Add this one-pot wonder to your weeknight soup recipes so you always have a reliable, crowd-pleasing option ready to go.