There’s something magical about a bowl of lasagna soup bubbling away in one pot—it brings all the comfort of classic lasagna without the hours in the kitchen. I still remember the first time I made this One-Pot Lasagna Soup on a chilly weeknight; the aroma of garlic, tomato, and melted cheese filled the air, and it instantly became a family favorite. It’s cozy, flavorful, and ready in under an hour—your new go-to comfort meal!
Why You’ll Love This One Pot Lasagna Soup
1. One Pot, Less Mess:
This One-Pot Lasagna Soup recipe saves time and cleanup. Everything cooks together—from the noodles to the sauce—making it a perfect weeknight dinner option.
2. Comfort Food Made Easy:
Enjoy all the cheesy, rich flavors of traditional lasagna without the layers or long baking time. It delivers the same satisfaction with half the effort.
3. Family-Friendly and Hearty:
Packed with tender noodles, ground beef, and creamy cheese, this soup pleases everyone at the table and keeps you full and happy.
4. Budget-Friendly Meal:
Simple pantry ingredients like tomato sauce, broth, and pasta make this dish affordable without sacrificing taste.
5. Freezer-Friendly for Busy Nights:
Make a big batch, freeze leftovers, and reheat for a quick, delicious meal anytime you crave comfort.
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Mouthwatering One Pot Lasagna Soup
Ingredients
- 1 tbsp olive oil for sautéing
- 1 lb ground beef or ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste for depth of flavor
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 6 pieces lasagna noodles broken into smaller pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan for garnish
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in onion and garlic; cook until fragrant, about 2 minutes.
- Pour in chicken broth, tomato sauce, and tomato paste. Stir well.
- Season with basil, oregano, salt, and pepper.
- Add broken lasagna noodles. Cover and simmer for 20–25 minutes, stirring occasionally, until noodles are tender.
- Reduce heat to low. Stir in ricotta and mozzarella until creamy.
- Ladle soup into bowls, top with Parmesan and fresh parsley. Serve war
Notes
- You can substitute beef with ground turkey for a lighter version.
- For a richer texture, add a splash of cream before serving.
- Freeze leftovers in an airtight container for up to 2 months.