Mouthwatering One Pot Lasagna Soup

Why You’ll Love This Recipe

I love this lasagna soup because it has everything I crave in a classic lasagna—savory meat, tender noodles, creamy cheese, and a rich tomato broth—all in one pot. It’s easy to make, super flavorful, and comes together in under an hour. The ricotta and mozzarella give each spoonful that authentic, gooey lasagna experience, and the addition of spinach adds a nice nutritional boost.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:
1 lb ground beef
3 garlic cloves, finely minced
1/2 yellow onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried basil
1/2 tsp dried oregano
1 tsp kosher salt, plus more as needed
freshly ground black pepper, to taste
1 (14 oz) can crushed tomatoes
32 oz chicken broth (more if needed)
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken into 2-inch pieces
1 cup frozen chopped spinach
1/4 cup heavy cream

For serving:
ricotta cheese
4 oz mozzarella cheese, cut in slices
parmesan cheese (optional)

Directions

1. I start by heating a large pot over medium-high heat and browning the ground beef. I break it up with a spoon as it cooks, and once it’s fully browned, I drain off the excess grease. If I want deeper flavor, I let some crispy bits form before draining.

2. I add the minced garlic, diced onion, garlic powder, onion powder, basil, oregano, kosher salt, and black pepper to the beef. I cook it all together over medium-low heat for about 5 minutes until the onion softens and the mixture becomes fragrant.

3. Next, I stir in the crushed tomatoes, chicken broth, water, and tomato paste. I break the lasagna noodles into smaller pieces and add them to the pot, giving everything a good stir.

4. I bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 10 minutes until the noodles are mostly cooked.

5. I stir in the frozen chopped spinach and heavy cream and continue simmering for another 5 minutes, uncovered, until the spinach is heated through and the soup has thickened slightly. I taste and adjust the salt or pepper if needed.

6. To serve, I place a slice of mozzarella cheese in the bottom of each bowl and ladle the hot soup over it, letting the cheese melt. Then I top each bowl with a spoonful of ricotta and a sprinkle of parmesan, if I’m using it.

Servings and timing

This recipe serves 4.
Prep Time: 13 minutes
Cook Time: 27 minutes
Total Time: 40 minutes
Calories: Approximately 2300 kcal total (around 575 kcal per serving)

Variations

• I sometimes swap ground beef for Italian sausage or ground turkey for a lighter version.

• For extra veggies, I add diced zucchini or mushrooms when sautéing the onion and garlic.

• If I want a vegetarian version, I leave out the meat and double up on spinach, lentils, or mushrooms.

• I’ve used gluten-free lasagna noodles and it works perfectly—just watch the cooking time.

• A pinch of red pepper flakes gives the broth a nice little kick of heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb the liquid, so I often add a splash of broth or water when reheating on the stovetop or in the microwave. I store the cheeses separately and add them fresh when serving for the best texture.

FAQs

Can I make this soup ahead of time?

Yes, I make it a day ahead and refrigerate it. The flavors deepen overnight. I just reheat gently and add a little broth if it’s too thick.

Will the noodles get mushy?

The noodles stay nicely al dente if I don’t overcook them. If I’m storing leftovers, I slightly undercook the noodles to keep them firm for reheating.

Can I freeze lasagna soup?

I prefer to freeze the soup without the noodles. When ready to serve, I reheat the soup and add freshly cooked pasta. The texture holds up much better this way.

What can I use instead of heavy cream?

I’ve used half-and-half or even a little milk in a pinch. The soup won’t be as creamy, but it still tastes great.

Can I use no-boil lasagna noodles?

Yes, I break them into pieces and add them like regular noodles. They work well but can be a bit more fragile, so I stir gently as they cook.

Conclusion

This One Pot Lasagna Soup is a warm, hearty bowl of comfort that brings together everything I love about lasagna in a simple, mess-free way. It’s rich, cheesy, and full of bold Italian flavors—perfect for chilly nights or anytime I need a satisfying, low-effort dinner. It’s a recipe I keep coming back to again and again.

Print