One-Pot Lasagna Soup

One-Pot Lasagna Soup: A Comforting Twist on a Classic Favorite

If you love lasagna but don’t want to spend hours layering noodles, cheese, and sauce, then One-Pot Lasagna Soup is your new go-to meal. This hearty, flavorful soup brings all the rich, cheesy goodness of traditional lasagna into a warm, comforting bowl that’s ready in under an hour—and with just one pot to clean up! It’s the perfect weeknight dinner solution for busy families, college students, or anyone craving Italian comfort food without the fuss.

The History of Lasagna and Its Evolution Into Soup

Lasagna traces its roots back to ancient Greece and Rome, where early forms of layered pasta dishes were enjoyed. However, it wasn’t until the Middle Ages in Italy—particularly in Naples—that lasagna began to resemble what we know today: wide flat pasta sheets layered with meat, cheese, and tomato sauce. Over centuries, lasagna became a staple of Italian-American cuisine, especially popular during holidays and family gatherings.

In recent years, culinary innovators have reimagined classic dishes into more convenient, modern formats. The rise of “deconstructed” recipes led to creations like lasagna-stuffed peppers, lasagna cupcakes, and ultimately, One-Pot Lasagna Soup. Born from the desire for quick, delicious meals with minimal cleanup, this soup version emerged in the 2010s as a viral sensation across food blogs and social media platforms. It captures the essence of lasagna—savory ground beef, melted mozzarella, herby tomato sauce, and tender pasta—but in a brothy, spoonable form that’s both satisfying and easy to prepare.

Ingredients Breakdown: What Makes This Soup So Delicious?

The magic of One-Pot Lasagna Soup lies in its carefully balanced ingredients that mirror the components of a classic lasagna while adapting them to a liquid format. Each ingredient plays a vital role in building flavor, texture, and heartiness:

Ground Beef (or Italian Sausage): Provides rich umami depth and protein. You can use lean ground beef, regular, or swap in hot or sweet Italian sausage for extra spice and herbaceous notes.
Onion and Garlic: The aromatic foundation of nearly every savory dish. They add sweetness and complexity when sautéed.
Carrots and Celery (Optional): These vegetables enhance the soup’s nutritional profile and contribute subtle earthy sweetness, similar to a soffrito base.
Crushed Tomatoes and Tomato Sauce: Create a luscious, tangy base. Using both gives the soup body and a well-rounded tomato flavor.
Beef or Vegetable Broth: Forms the liquid component of the soup, adding savory depth. Low-sodium versions are recommended to control salt levels.
Dried Basil, Oregano, and Parsley: Classic Italian herbs that infuse the broth with warmth and authenticity.
Bay Leaf: Adds a subtle floral note and enhances overall aroma; removed before serving.
Uncooked Lasagna Noodles: Broken into pieces, these cook directly in the soup, releasing starch that thickens the broth slightly and mimics the texture of baked lasagna layers.
Spinach or Kale: Boosts nutrition with fiber, iron, and vitamins. It wilts beautifully into the soup, adding color and freshness.
Ricotta Cheese: Swirled in at the end for creamy richness, replicating the white cheese layers in lasagna.
Mozzarella Cheese: Melted on top or stirred in for gooey, stretchy indulgence.
Parmesan Cheese: Offers a salty, nutty finish. Freshly grated works best for maximum flavor.
Olive Oil: Used for sautéing; adds fruitiness and helps build flavor foundations.

Step-by-Step Recipe: How to Make One-Pot Lasagna Soup

This foolproof recipe ensures restaurant-quality results with minimal effort. Follow each step carefully for optimal taste and texture.

Gather Your Ingredients: Measure out all ingredients before beginning. This makes cooking smoother and prevents last-minute scrambling.
Heat the Pot: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add 1–2 tablespoons of olive oil and allow it to shimmer.
Sauté Aromatics: Add 1 diced yellow onion and cook for 4–5 minutes until translucent. Stir in 3 minced garlic cloves and cook for another 30 seconds until fragrant.
Brown the Meat: Add 1 pound of ground beef (or Italian sausage). Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if desired.
Add Vegetables (Optional): Stir in 1/2 cup diced carrots and 1/2 cup diced celery. Cook for 5 minutes until softened.
Build the Flavor Base: Pour in 1 (28-ounce) can of crushed tomatoes and 1 (15-ounce) can of tomato sauce. Stir well to combine.
Incorporate Liquids: Add 4 cups of low-sodium beef or vegetable broth. Bring the mixture to a gentle simmer.
Season Generously: Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1 bay leaf, salt, and freshly ground black pepper to taste.
Add Pasta: Break 2–3 lasagna noodles into 1–2 inch pieces and stir them into the soup. Ensure they’re submerged so they cook evenly.
Simmer Until Tender: Reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until noodles are al dente and soup has thickened slightly.
Wilt Greens: Stir in 2–3 cups of fresh spinach or chopped kale. Cook for 2–3 minutes until wilted.
Remove Bay Leaf: Take out and discard the bay leaf before serving.
Finish with Cheeses: Turn off the heat. Stir in 1/2 cup ricotta cheese. Ladle soup into bowls and top each with a sprinkle of shredded mozzarella and grated Parmesan.
Optional Broil: For a bubbly cheese topping, place bowls under the broiler for 1–2 minutes until cheese melts and browns slightly (use oven-safe bowls).
Serve Immediately: Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil if desired.

Tips for Perfect One-Pot Lasagna Soup Every Time

Don’t Overcook the Noodles: Lasagna noodles continue to absorb liquid even after turning off the heat. Remove from stove when noodles are just tender to avoid mushiness.
Use Quality Broth: A good-tasting broth elevates the entire soup. Homemade or artisanal broths make a noticeable difference.
Break Noodles Uniformly: Use kitchen shears or your hands to break noodles into consistent sizes for even cooking.
Adjust Thickness: If soup becomes too thick upon standing, thin it with additional broth or water when reheating.
Layer Flavors: Sautéing onions and garlic first builds a deeper flavor base than adding them raw to cold liquid.
Season in Layers: Taste and adjust seasoning after adding tomatoes, again after simmering, and once more before serving.
Cheese Matters: Use whole-milk ricotta for creaminess. Low-fat versions may curdle or lack richness.
Let It Rest: Allow soup to sit for 5 minutes after cooking—this helps flavors meld and noodles absorb broth gently.
Avoid Boiling After Adding Cheese: High heat can cause ricotta to separate. Always stir in off the heat.
Prevent Sticking: Stir occasionally while noodles cook to prevent them from clumping or sticking to the bottom.

Variations and Customizations

One of the greatest strengths of One-Pot Lasagna Soup is its adaptability. Whether you’re feeding picky eaters, vegetarians, or keto dieters, there’s a version for everyone:

Vegetarian Lasagna Soup: Skip the meat and add lentils, mushrooms, or plant-based crumbles. Use vegetable broth and double the carrots and celery for heartiness.
Chicken Lasagna Soup: Substitute ground chicken or turkey for beef. Add sun-dried tomatoes and artichoke hearts for Mediterranean flair.
Seafood Version: Use shrimp or crabmeat added at the very end. Pair with fennel and Pernod for a coastal Italian twist.
Gluten-Free: Replace regular lasagna noodles with gluten-free lasagna sheets broken into pieces. Check labels on broth and sauces to ensure compliance.
Keto/Low-Carb: Swap noodles for thinly sliced zucchini (zoodles) or cauliflower florets. Add them in the last 5 minutes of cooking to avoid sogginess.
Dairy-Free: Omit ricotta, mozzarella, and Parmesan. Use cashew cream or vegan cheese alternatives. Nutritional yeast adds a cheesy flavor.
Spicy Kick: Add red pepper flakes, diced jalapeños, or a splash of hot sauce. Spicy Italian sausage also amps up the heat.
Creamy Version: Stir in 1/2 cup heavy cream or half-and-half at the end for a richer, velvety texture.
Extra Veggies: Toss in bell peppers, mushrooms, or peas for added color and nutrients.
Slow Cooker Method: Brown meat and sauté veggies first, then transfer to a slow cooker with remaining ingredients (except noodles and greens). Cook on low 6–8 hours, add noodles and spinach in the last 30 minutes.
Instant Pot Version: Use Sauté function for browning, then add all ingredients except spinach and cheese. Pressure cook for 7 minutes with natural release. Stir in greens and cheeses afterward.

Health Considerations and Nutritional Value

While One-Pot Lasagna Soup is undeniably comforting, it can be adapted to suit various dietary needs and health goals. Here’s a general nutritional breakdown per serving (based on 6 servings, with beef, full-fat cheeses, and regular noodles):

Calories: ~350–400 kcal
Protein: ~25g (excellent source from beef and cheese)
Fat: ~18g (mostly from beef and dairy; reduce by using lean meat and low-fat cheese)
Carbohydrates: ~30g (primarily from pasta; lower-carb options available)
Fiber: ~5g (especially if using whole wheat noodles and plenty of vegetables)
Sodium: ~800–1000mg (can be reduced significantly with low-sodium broth and no-added-salt tomatoes)
Vitamins & Minerals: Rich in vitamin A (from carrots and spinach), vitamin C, iron, calcium, and potassium.

Healthy Modifications:

Use lean ground turkey or plant-based protein to reduce saturated fat.
Opt for whole grain or legume-based lasagna noodles for increased fiber and complex carbs.
Add more leafy greens like kale, chard, or arugula to boost micronutrients.
Lime juice or lemon zest at the end brightens flavor without extra salt.
Control portion size and pair with a side salad for balanced eating.

This soup can be part of a balanced diet when enjoyed in moderation. It’s particularly beneficial for active individuals needing sustained energy from complex carbs and protein.

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 lb (450g) ground beef (or Italian sausage)
1/2 cup diced carrots (optional)
1/2 cup diced celery (optional)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups low-sodium beef or vegetable broth
2–3 lasagna noodles, broken into small pieces
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried parsley
1 bay leaf
Salt and freshly ground black pepper, to taste
2–3 cups fresh spinach or chopped kale
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, plus more for serving
Fresh basil or parsley, for garnish
Extra Parmesan and olive oil, for finishing (optional)

Directions

In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and cook for 4–5 minutes until soft and translucent.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
If using, add carrots and celery; cook for 5 minutes until softened.
Pour in crushed tomatoes and tomato sauce. Stir to combine.
Add broth, dried herbs, bay leaf, salt, and pepper. Stir well.
Bring mixture to a simmer.
Break lasagna noodles into small pieces and stir into the soup.
Cover and simmer for 12–15 minutes, stirring occasionally, until noodles are tender.
Stir in spinach or kale and cook for 2–3 minutes until wilted.
Remove and discard the bay leaf.
Turn off the heat. Stir in ricotta cheese until swirled throughout.
Ladle soup into bowls. Top each serving with mozzarella, Parmesan, and a sprinkle of fresh herbs.
For a melty top, broil in oven-safe bowls for 1–2 minutes.
Serve hot with crusty bread or garlic toast on the side.

FAQ

Can I make this soup ahead of time?
Yes! Prepare the soup (without ricotta and fresh cheese toppings) up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of broth if needed. Stir in ricotta and top with cheeses just before serving.

How long does it keep in the fridge?
Properly stored, the soup lasts 4–5 days. Noodles will continue absorbing liquid, so expect a thicker consistency upon reheating.

Can I freeze One-Pot Lasagna Soup?
Yes, but with caveats. Freeze before adding ricotta and fresh greens. Thaw overnight in the fridge, reheat on the stove, then stir in spinach and cheeses. Note: lasagna noodles may become softer after freezing.

Why did my soup turn out too thick?
Noodles absorb liquid over time. Thin with additional broth or water when reheating. For future batches, slightly undercook noodles or reduce initial noodle quantity.

What kind of noodles should I use?
Traditional lasagna sheets work best. No-boil varieties are ideal since they cook directly in the soup. Avoid oven-ready unless breaking them well, as they may not soften properly.

Can I use other pasta shapes?
Yes, but cooking times vary. Small shapes like penne, rigatoni, or shells work well. Adjust cooking time accordingly and monitor liquid levels.

Is this soup gluten-free?
Only if using certified gluten-free lasagna noodles. Traditional lasagna noodles contain wheat. Always check labels on broth and sauces.

How do I reheat leftovers?
Reheat on the stovetop over medium-low heat, stirring frequently and adding broth as needed. Microwave in 1-minute intervals, stirring between, until hot.

Can I make it in an Instant Pot?
Absolutely! Sauté meat and veggies using the Sauté function. Add all ingredients except spinach and cheeses. Pressure cook on High for 7 minutes, then natural release. Stir in spinach and cheeses after opening.

Can kids eat this soup?
Yes! It’s a great way to sneak in vegetables. You can blend part of the soup for younger children or serve with fun toppings like mini meatballs or cheese croutons.

Summary

One-Pot Lasagna Soup combines all the beloved flavors of classic lasagna—rich tomato sauce, savory meat, melty cheese, and tender pasta—into a cozy, easy-to-make soup that cooks in a single pot. It’s a family-friendly, weeknight-approved meal that delivers big flavor with minimal cleanup.

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