You know that moment when you crave lasagna but the thought of layering noodles feels like a workout? Same. That’s why this One-Pot Lasagna Soup Recipe exists—all the cheesy, meaty, tomato-y goodness of lasagna, minus the assembly line drama.
It’s the lazy genius hack your weeknights deserve. Imagine: no boiling noodles separately, no wrestling with slippery ricotta, just one pot and 30 minutes between you and a bowl of comfort. If you’ve ever burned a lasagna or cursed at stuck-together noodles, this soup is your redemption arc.
It’s like lasagna’s cooler, low-maintenance cousin who shows up with wine and doesn’t care if you’re wearing sweatpants.
The flavors? Deeply nostalgic—garlicky tomato broth, melty cheese, and tender pasta—but it’s impossible to mess up. No layering, no precision, just dump-and-stir magic.
Plus, it scales like a dream for meal prep or last-minute guests. Ever tried convincing a picky kid to eat soup? Watch them inhale this like it’s a competition.
Table of Contents
One-Pot Lasagna Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium-high heat. Add ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Add diced onion and minced garlic to the pot. Cook until softened and fragrant, about 3–5 minutes.
- Add crushed tomatoes, chicken broth, basil, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavor.
- Add pasta to the pot. Simmer uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente.
- Remove from heat. Stir in ricotta and mozzarella until melted and creamy. Season with salt and pepper to taste.
Notes
Ingredients
Raid your pantry; you probably have 90% of this already.
The only “special” item is the mafalda pasta (those little lasagna noodle scraps), but if your grocery store is basic, any small pasta works. Pro tip: Use hot Italian sausage if you want a spicy kick—it’s a game-changer.
- 1 lb ground beef or Italian sausage
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 (28-oz) can crushed tomatoes
- 6 cups chicken broth
- 2 cups mafalda or rotini pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Step-by-Step Instructions
- Brown the meat. In a large pot, heat olive oil over medium-high. Add the ground beef or sausage, breaking it up like you’re mad at it.
Drain excess grease unless you’re into that.
- Sauté the aromatics. Toss in onions and garlic. Stir until they’re softer than your resolve to eat salad for dinner.
- Simmer the broth. Add crushed tomatoes, chicken broth, basil, and oregano. Bring to a boil, then reduce heat.
Let it bubble for 10 minutes—this is where the flavor magic happens.
- Cook the pasta. Add the noodles and simmer for 8-10 minutes until al dente. Stir occasionally unless you enjoy scrubbing burnt pasta off your pot.
- Cheese it up. Remove from heat. Stir in ricotta and mozzarella until gooey.
Taste, add salt and pepper, and pretend you’re on a cooking show.
Storage Instructions
This soup is a meal prep hero. Let it cool, then store in airtight containers for up to 4 days in the fridge. Freeze for up to 3 months—thaw overnight and reheat with a splash of broth to loosen it up.
Pro tip: Freeze individual portions for emergency hangry moments.
Why You’ll Love This One-Pot Lasagna Soup Recipe
- Weeknight MVP: 30 minutes start to finish. Faster than delivery and cheaper than therapy.
- Crowd-pleaser: Kids, partners, and in-laws agree—it’s a universal win. Serve with garlic bread for bonus points.
- Adaptable AF: Swap meat for lentils, use gluten-free pasta, or go heavy on the cheese.
No rules here.
Common Mistakes to Avoid
- Overcooking the pasta. It keeps softening in the hot broth. Aim for al dente unless you want mush.
- Skimping on seasoning. Tomatoes and broth need salt. Taste before serving, or regret it.
- Adding cheese too early. High heat makes ricotta grainy.
Stir it in off the heat, like a civilized person.
Alternatives and Variations
Vegan? Use plant-based meat and cashew ricotta. Keto?
Skip the pasta and add zucchini noodles. Gluten-free? Swap in your favorite GF pasta.
Want it creamier? Stir in 1/4 cup heavy cream at the end. This One-Pot Lasagna Soup Recipe is your canvas—paint it how you like.
Can I freeze this?
Absolutely.
Freeze without the cheese, then add it fresh when reheating to avoid texture weirdness.
What’s the best substitute for mafalda pasta?
Rotini, fusilli, or even broken lasagna noodles work. Small shapes = better broth distribution.
How long does it stay fresh?
4 days in the fridge, but good luck not eating it all in one sitting.
Is this kid-friendly?
Yes, especially if you call it “pizza soup” and let them sprinkle extra cheese on top.
Can I prep it ahead of time?
Cook the soup base (through step 3), then add pasta when reheating. No one likes soggy noodles.
Final Thoughts
This One-Pot Lasagna Soup Recipe is the ultimate comfort food hack—minimal effort, maximum flavor, zero regrets.
Whether you’re feeding a family or meal-prepping for one, it’s a guaranteed win. Make it, tag me pretending you’re a food photographer, and thank me later. Now go forth and conquer dinner.