Easy One Pot Lasagna Soup Recipe

Introduction

This Easy One Pot Lasagna Soup brings all the rich, comforting flavors of classic lasagna to your bowl in half the time. You get tender pasta, a savory tomato-beef broth, and those signature creamy cheese layers, all with minimal cleanup. It’s the ultimate weeknight solution when you’re craving something hearty and satisfying.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 1 lb ground beef
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 6 oz tomato paste
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Oregano
• 3 cups marinara sauce
• 4 cups beef broth (chicken broth works great too)
• 1/2 cup heavy cream
• 6-8 lasagna noodles (broken into small pieces)
• 1 cup Ricotta cheese
• 3/4 cup Parmesan cheese
• Fresh Basil (optional when serving)

Instructions

1. In a large pot or Dutch oven over medium-high heat, cook the ground beef and diced yellow onion until the beef is browned and the onion is soft, about 8-10 minutes. Drain any excess fat if desired.
2. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
3. Stir in the tomato paste, crushed red pepper flakes, salt, black pepper, and oregano. Cook for 2 minutes, stirring constantly.
4. Pour in the marinara sauce and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.
5. Once simmering, add the broken lasagna noodles. Reduce heat to medium-low and cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
6. Turn off the heat. Stir in the heavy cream until the soup is creamy and well combined.
7. In a small bowl, mix the ricotta cheese and half (3/8 cup) of the Parmesan cheese together.
8. Ladle the hot soup into bowls. Top each serving with a dollop of the ricotta-Parmesan mixture. Sprinkle with the remaining Parmesan cheese and garnish with fresh basil if using.

Variations

• Vegetarian Twist: Simply omit the ground beef and use vegetable broth. You can let the rich tomato base shine or add a can of drained lentils for texture.
• Cheesy Crust: For a baked lasagna feel, transfer the finished soup to an oven-safe dish, top with extra cheese, and broil for a few minutes until bubbly and golden.
• Lighter Finish: Swap the heavy cream for full-fat coconut milk for a dairy-free option, or use half-and-half for a slightly lighter version.
• Extra Hearty: Let the soup simmer for an additional 10-15 minutes after adding the noodles to allow the broth to thicken and the flavors to deepen even further.

Tips for Success

• Break Noodles Evenly: Break the lasagna noodles into 1- to 2-inch pieces right into the pot for even cooking and easier spooning.
• Don’t Skip the Tomato Paste Step: Cooking the tomato paste for a couple of minutes before adding liquids caramelizes it slightly and removes any raw tinny taste, building a deeper flavor base.
• Adjust Broth to Preference: If you prefer a thicker, stew-like soup, start with 3 cups of broth and add the 4th cup only if needed after the noodles have cooked.
• Ricotta for Creaminess: Ensure your ricotta is at room temperature before mixing with the Parmesan for a smoother, easier-to-dollop texture.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so add a splash of broth or water when reheating gently on the stovetop or in the microwave until warmed through. For best texture, store the cheese topping separately.

FAQ

Can I use a different type of pasta?

Yes, you can substitute with any short pasta like mafalda, campanelle, or even broken fettuccine. Adjust the cooking time according to the package instructions for al dente.

My soup thickened too much in the fridge. What do I do?

This is normal as the pasta absorbs the liquid. Simply add additional broth, water, or even a bit of marinara sauce when reheating to reach your desired consistency.

Can I make this soup ahead of time?

You can brown the meat and onion base ahead of time. For best results, add the broth, sauce, and pasta when you’re ready to cook so the noodles don’t become mushy.

Is the heavy cream necessary?

It adds a key richness and creaminess that mimics the béchamel or cheese layer in traditional lasagna. For a lighter version, you can substitute with half-and-half or whole milk, but the soup will be less creamy.

Can I freeze this lasagna soup?

Freezing is possible, but the texture of the pasta and dairy may change slightly upon thawing. It’s best to freeze the soup base (without the cream and cheeses) for up to 3 months. Add the cream and fresh pasta when reheating.

What if I don’t have crushed red pepper flakes?

You can omit them entirely for a mild soup, or substitute with a pinch of cayenne pepper or a few dashes of your favorite hot sauce to taste.