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One-Pot Lasagna Soup
Lily

One-Pot Lasagna Soup

This One-Pot Lasagna Soup delivers all the cheesy, meaty goodness of classic lasagna—without the layering stress. It’s fast, comforting, and foolproof, with minimal dishes and maximum flavor. Perfect for busy weeknights or cozy weekend cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, Italian-Inspired
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 28 oz can crushed tomatoes
  • 6 cups chicken broth
  • 2 cups mafalda or rotini pasta
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 cup ricotta cheese
  • 0.5 cup shredded mozzarella
  • Salt and pepper to taste

Equipment

  • large soup pot
  • wooden spoon
  • measuring cups
  • chef’s knife
  • cutting board

Method
 

  1. 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.
  2. Add diced onion and minced garlic to the pot. Cook until softened and fragrant, about 3–5 minutes.
  3. Add crushed tomatoes, chicken broth, basil, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavor.
  4. Add pasta to the pot. Simmer uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente.
  5. Remove from heat. Stir in ricotta and mozzarella until melted and creamy. Season with salt and pepper to taste.

Notes

Use mafalda pasta if available, or substitute with rotini, fusilli, or broken lasagna noodles. Add cheese off heat to avoid graininess. For creamier soup, stir in 1/4 cup heavy cream at the end. Freeze without cheese and add it when reheating. Serve with garlic bread for a complete meal.