Back in the day, lasagna was a weekend-only kind of thingbut this One Pot Lasagna Soup flips the script. Think Pinterest-famous, TikTok-loved, no-fuss comfort in a bowl. You get creamy, cozy lasagna flavor in under 40 minutes, using just one pot. Perfect for weeknights when you’re craving grandma-level goodness without her full schedule.
This is your favorite lasagna… melted into a creamy, spoonable dream. Noodles, fire-roasted tomatoes, and herby broth come together like a hug from the pantry. It’s a Creamy Lasagna Soup that’s easier than it has any right to be. Want a Lasagna Soup No Meat version? Got that too. Full details in the blog!
I grew up on Sunday lasagnasbut nowadays, I’m all about shortcuts that still taste like home. I dug into this recipe, tested it every which way, and turned it into something simple, healthy-ish, and honestly better than expected. There’s one surprising swap that makes it singyou’ll see!
Why You’ll Love One-Pot Lasagna Soup
Let me tell you, this soup is everything cozy dinners dream of. It takes all the iconic lasagna flavorschunks of tomatoes, gooey cheese, and tender pastaand melts them into a rich, spoonable form. Plus, it’s all done in one pot, so cleanup is minimal and your weeknight stress melts away too.
Quick and effortless: Ready in under an hour, this soup makes lasagna possible even on busy days.
Kid-approved: They’ll love breaking the lasagna noodles (or choose swirly pasta for extra fun).
Perfectly flexible: You can make a creamy version, a no-meat option, or customize the toppings to suit your family’s cravings.
This soup captures what we all love about lasagnacomfort, flavor, and nostalgiawithout the layering and baking. Win-win!
The Key Ingredients You Need
Think of this as deconstructed lasagna in a bowl! Here’s how each ingredient does its part to bring this soup to life:
Ingredient
Purpose
Swaps
Ground beef or sausage
Adds richness and flavor
Omit for Lasagna Soup No Meat; try mushrooms instead.
Crushed tomatoes & tomato paste
Create a deep, hearty base
Use fire-roasted tomatoes for added depth.
Lasagna noodles
Gives it that classic lasagna feel
Use mafaldine or broken fusilli for a twist.
Ricotta topping
Makes each bowl creamy and indulgent
Swap for cottage cheese if needed.
Pro Tip: Don’t skip the Parmesan rind if you have itit gives the broth such a savory, cheesy boost!
How To Make Lasagna Soup
Ready to get cooking? This easy lasagna soup recipe comes together like a dream. Here’s what to do:
Brown the meat: Heat olive oil in your Dutch oven, then cook the ground beef or sausage until browned. Scoop it out and set aside.
Sauté the aromatics: In the same pot, soften the onion, garlic, and seasonings. Stir in the tomato paste to deepen the flavor.
Add the liquids: Pour in crushed tomatoes, broth, and toss in the bay leaf and Parmesan rind (if using). Bring to a simmer.
Cook the pasta: Stir in your broken lasagna noodles, letting them cook in the soup until tender.
Finish it up: Add the browned meat back in, swirl in the heavy cream, and ladle into bowls. Dollop with ricotta mixture and sprinkle with fresh basil or parsley before serving.
Pro Tip: Keep an eye on your noodlesthey’ll absorb liquid as they cook, so stir and check for tenderness frequently.
Simple Serving and Storage Tips
This soup is best served hot, straight from the pot. Pair it with a toasted baguette for dipping and a side salad if you like. A cheesy, melty bowl that tastes just like homemade lasagna soupneed I say more?
Storage Method
How-To
Lifespan
Fridge
Store in an airtight container without the ricotta topping.
3–4 days
Freezer
Freeze the soup basehold back the noodles until reheating.
Up to 3 months
Reheating
Warm on the stovetop, adding broth or water to loosen as needed.
Use leftovers within a week (if stored properly).
Note: If you freeze it, add freshly cooked noodles upon reheating to keep their texture just right.
Easy Tweaks and Troubleshooting
This recipe is super forgiving, but here are a few pointers in case you run into trouble:
Too thick? Stir in more broth or water as needed, especially after storing leftovers.
Can’t find Parmesan rind? Skip it or add a sprinkle of grated Parmesan for similar flavor.
Want it extra creamy? Add more heavy cream or stir in a dollop of mascarpone cheese.
Low on time? Sub pre-cooked pasta and skip the simmering stepit’ll still taste amazing.
Whether you’re making the creamy lasagna soup variation or the Tuscan-inspired no-meat version, feel free to customize it based on what your pantry holds. It’s a no-pressure, high-reward kind of meal!
Expert Insight: The Appeal of One Pot Lasagna Soup
One pot lasagna soup offers a brilliant shortcut without sacrificing traditional flavors. Combining layers of seasoning, tender pasta, and creamy ricotta in a single pot enhances flavor melding while simplifying cleanupmaking it an ideal weeknight comfort meal with minimal effort.
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Finding Comfort in One-Pot Lasagna Soup
This one-pot lasagna soup took several rounds in my kitchen to get just rightthere was the time I added too much broth and ended up with more stew than soup. After a few adjustments, I’ve settled on a recipe that balances hearty flavors with simple, wholesome ingredients, perfect for cozy family dinners.
FAQs ( Cozy, One-Pot Lasagna Soup with Ricotta Cheese – Well Seasoned Studio )
How do I make one-pot lasagna soup?
Making one-pot lasagna soup is simple and delicious. You start by sautéing onions and garlic in a large pot, then add ground meat or a meatless alternative along with Italian herbs. Next, add crushed tomatoes, broth, pasta, and let everything simmer until the pasta is cooked. Finish by stirring in ricotta cheese for that creamy texture, and top with fresh basil and Parmesan for a cozy meal.
Can I make lasagna soup without meat?
Absolutely! Lasagna soup no meat versions are tasty and easy to prepare. You can swap out the ground beef for mushrooms, lentils, or plant-based crumbles to keep that hearty texture. This method keeps the soup light while still delivering the comforting flavors of a traditional lasagna dish.
What is the best pasta to use in lasagna soup?
Small pasta shapes like ditalini, elbow macaroni, or broken lasagna noodles work best in a homemade lasagna soup. These pastas cook evenly in the broth and hold the sauce well, giving you that classic lasagna feel while making it easier to enjoy with a spoon.
How can I make my lasagna soup more creamy?
For a creamy lasagna soup, stir in dollops of ricotta cheese right before serving. You can also add a splash of heavy cream or use whole milk to give your soup a rich texture. Combining the creamy ingredients with the tomato-rich broth makes every bite satisfyingly smooth.
Can I make lasagna soup on the stovetop?
Yes, stovetop lasagna soup is the easiest way to prepare this cozy meal. Using one pot means less cleanup and quicker cooking. Just combine all your ingredients in a large pot, simmer until the noodles are tender, and enjoy a warm bowl of homemade lasagna soup in under an hour.
Conclusion
The One Pot Lasagna Soup comes together in under an hour with minimal fuss, delivering that cozy, creamy goodness we all crave. You’ll love how the layers of tomato, cheese, and tender noodles melt into a comforting bowl that feels homemadeeven on busy weeknights.
Feel free to swap ground meat for mushrooms for a tasty Lasagna Soup No Meat twist, or try a splash of cream for extra richness. Leftovers reheat beautifully on the stovetopjust add a little broth to keep it saucy. A little tip I picked up: fresh herbs right before serving add a bright, fresh pop.
Did this easy lasagna soup recipe bring back family dinner memories? I’d love to see your photos or hear about your favorite tweaks. Pass it along to someone who could use a warm hug from the kitchen. Cozy dishes like this never go out of style.
Yesica Andrews
One-Pot Lasagna Soup: Irresistibly Easy and Delicious!
This one pot lasagna soup is a cozy, creamy lasagna soup that brings the classic Italian flavors into a quick and easy lasagna soup recipe. Perfect for chilly evenings, this recipe is family-friendly and one of the best recipes for lasagna soup that combines ground beef, tomato broth, pasta, and a rich ricotta cheese topping for an irresistible meal.
1 lb ground beef or Italian sausage (hot or sweet) casings removed
1 medium sweet onion roughly chopped into ¼-inch pieces
½ tsp Kosher salt
3 cloves garlic finely chopped
2 tsp dried oregano or Italian seasoning
¼ tsp crushed red pepper flakes
3 Tbsp tomato paste
1 (28oz) can crushed tomatoes
6 cups (48oz) low-sodium chicken broth
1 bay leaf
⅓ cup loosely packed basil leaves about 15 basil leaves
1 Parmesan rind optional
8 oz pasta noodles of your choice (mafaldine, fusilli col buco, or broken lasagna noodles)
¼ cup heavy cream
1 cup (4oz) shredded mozzarella cheese
¼ cup chopped fresh parsley or basil leaves for serving
Baguette optional, for serving
For the ricotta cheese topping:
1 cup (8oz) whole milk ricotta cheese
½ cup grated Parmesan
½ tsp Kosher salt
¼ tsp freshly ground black pepper
Method
Heat olive oil in a Dutch oven or large soup pot over medium heat.
Add ground beef or Italian sausage and cook until browned, breaking it up with a spatula.
Add chopped onion, Kosher salt, and cook until the onion softens, about 5 minutes.
Stir in garlic, oregano, Italian seasoning, and crushed red pepper flakes; cook for another minute until fragrant.
Mix in tomato paste and cook for 2 minutes to deepen the flavor.
Pour in crushed tomatoes, chicken broth, add the bay leaf, Parmesan rind (if using), and basil leaves.
Bring the mixture to a boil, then reduce heat and let simmer uncovered for 20 minutes.
Add pasta to the pot and cook until al dente, stirring occasionally to prevent sticking.
Remove the bay leaf and Parmesan rind.
Stir in heavy cream and shredded mozzarella cheese until melted and creamy.
In a mixing bowl, combine ricotta cheese, grated Parmesan, Kosher salt, and freshly ground black pepper.
Serve soup hot in bowls, topped with a dollop of the ricotta cheese mixture and a sprinkle of fresh parsley or basil.
Optionally, serve with sliced baguette on the side for dipping.
Notes
For a vegetarian version, substitute ground meat with sautéed mushrooms or lentils. Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stovetop or microwave. Adjust the red pepper flakes to suit your spice preference.
