One Pot Lasagna Soup is a delicious twist on traditional lasagna that’s warm, comforting, and full of all the flavors you love in one easy bowl. Think rich tomato broth, tender noodles, melty cheese, and flavorful Italian sausage, all simmered together in one pot for a fuss-free meal.
I love making this soup on busy nights when I want something hearty but don’t want to spend a lot of time in the kitchen. It’s one of those recipes that feels special but is super simple—just throw everything into one pot and let it do its magic. The way the noodles soak up the tomato broth and the cheese melts right in always makes me smile.
My favorite way to serve this soup is with a sprinkle of fresh basil and extra parmesan on top. It feels cozy and inviting, perfect for chilly evenings or when you need a little comfort food hug. Plus, the leftovers taste even better the next day, which means you get to enjoy this tasty soup twice!
Key Ingredients & Substitutions
Ground beef or Italian sausage: I like to use Italian sausage for extra flavor, but lean ground beef works well too. For a lighter option, try ground turkey or chicken.
Lasagna noodles: Breaking them into pieces helps the noodles cook evenly in the soup. If you can’t find lasagna noodles, broken spaghetti or other wide noodles work fine.
Tomatoes and tomato paste: Crushed tomatoes give a nice texture while tomato paste boosts depth. If you only have tomato sauce, use it but add a little more seasoning.
Spinach: Fresh spinach adds color and freshness. You can swap with kale or Swiss chard for a different green.
Cheeses: Mozzarella and Parmesan give that classic melty, cheesy touch. Ricotta is optional but adds creaminess on the top. You can swap mozzarella for provolone or a mild cheddar.
How Do I Cook Noodles Right in the Soup without Them Getting Mushy?
Cooking noodles directly in the soup can be tricky because they can overcook and get mushy fast. Here’s how I avoid it:
- Wait to add noodles until the broth is simmering and flavors have blended (after about 15 minutes).
- Break noodles into bite-sized pieces so they cook quickly and evenly.
- Stir gently and regularly while noodles cook to prevent sticking to the bottom.
- Test noodles a minute or two before cooking time’s up to avoid overcooking—they should still have a little bite.
- If you want to make the soup ahead, cook noodles separately and add when reheating for the best texture.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or heat-resistant spatula – to stir the soup without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and spinach easily.
- Cutting board – a safe surface for your chopping tasks.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter option that still holds flavor well.
- Add mushrooms for extra earthiness and texture that pairs nicely with the tomato broth.
- Stir in red pepper flakes or cayenne for a spicy kick when you want more heat.
- Use kale instead of spinach for a heartier leafy green that adds more chew and nutrition.
One Pot Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 6 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1/2 cup ricotta cheese (optional, for serving)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and roughly 30 minutes to cook. That means you can have a warm, comforting meal ready in about 40 minutes total – perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Brown the Meat and Cook Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it until nicely browned, breaking it apart with your spoon as it cooks. If there’s extra fat, drain it out. Next, add the diced onion to the pot and cook for about 4 to 5 minutes until it softens. Toss in the minced garlic and cook for another minute, until the kitchen smells amazing.
2. Add Tomatoes, Broth, and Seasonings
Pour in the crushed tomatoes, tomato paste, and beef broth, stirring everything well to combine. Sprinkle in the dried basil, oregano, and optional red pepper flakes. Don’t forget to add salt and pepper to your taste. Let the soup come to a boil, then reduce the heat and simmer it for 15 minutes so all the flavors blend together beautifully.
3. Cook Noodles and Add Greens
Now, add your broken lasagna noodles into the pot. Stir occasionally and let the noodles cook for 10 to 12 minutes, until they are tender and soak up that tasty broth. Stir in the chopped spinach during the last few minutes and cook until just wilted—about 2 minutes.
4. Finish with Cheese and Serve
Remove the pot from heat and stir in the shredded mozzarella cheese until it melts and turns creamy. Serve your soup hot, topping each bowl with a spoonful of ricotta if you like, a sprinkle of Parmesan cheese, and some fresh chopped parsley or basil for that fresh pop. Enjoy your comforting bowl of lasagna soup!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup. Add it a bit earlier since it won’t need as long to cook as fresh spinach.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to a day ahead and store it in the fridge. Reheat gently on the stove, stirring occasionally. If you added noodles, they might absorb more broth, so add a splash of broth or water when reheating.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup (without cheese) for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Use Different Types of Pasta?
Yes! If you don’t have lasagna noodles, broken fettuccine, penne, or rigatoni work well. Just adjust the cooking time as needed depending on the pasta type.
