Easy One Pot Lasagna Soup Recipe

Introduction

This dish captures all the comforting, layered flavors of a classic lasagna but in a fraction of the time and with minimal cleanup. You get tender pasta, rich tomato broth, and creamy cheese in every single bowl. It’s the perfect cozy weeknight solution when you’re craving Italian but don’t want to spend hours in the kitchen.

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 onion together until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
2. Add the minced garlic to the pot and cook for one minute until fragrant.
3. Stir in the tomato paste, crushed red pepper flakes, salt, black pepper, and oregano. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
4. Pour in the marinara sauce and beef broth, stirring to combine. Bring the mixture to a boil.
5. Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a simmer and cook, stirring occasionally, for 10-12 minutes, or until the pasta is al dente.
6. Turn off the heat and stir in the heavy cream until fully incorporated.
7. In a small bowl, mix together the ricotta cheese and parmesan cheese.
8. To serve, ladle the soup into bowls and top with a generous dollop of the ricotta-parmesan mixture. Garnish with fresh basil if desired.

Variations

• Extra Cheesy: For a more integrated cheesy flavor, stir 1 cup of shredded mozzarella into the hot soup just before serving, letting it melt completely.
• Vegetable Boost: Add a handful of fresh spinach or baby kale to the pot during the last 2 minutes of cooking to wilt it into the soup.
• Deconstructed Style: Serve the soup with all the components separate—plain broth, cooked pasta, meat sauce, and cheese dollops—for a fun, DIY dinner.
• Creamy Finish: Instead of dolloping, whisk half of the ricotta-parmesan mixture directly into the soup after adding the cream for a uniformly creamy base.

Tips for Success

• Break the lasagna noodles directly into the pot over the soup to prevent pieces from flying all over your kitchen.
• Don’t skip cooking the tomato paste for a few minutes; this step deepens the flavor and removes any raw, metallic taste.
• Taste the soup before adding extra salt, as the broth, marinara, and cheeses contribute a good amount of sodium.
• Let the soup rest for 5-10 minutes after cooking; it will thicken slightly as the pasta continues to absorb the broth.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Store any leftover cheese mixture separately. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the soup has thickened too much.

FAQ

Can I use a different type of pasta?

Yes, you can substitute with any short pasta like mafaldine, campanelle, or farfalle. Adjust the cooking time according to the package directions for al dente.

How can I make this soup less spicy?

Simply reduce or omit the crushed red pepper flakes entirely. The soup will still be full of flavor from the other herbs and spices.

My soup seems too thick. What can I do?

The pasta will continue to absorb liquid as it sits. Simply thin it out with a little extra broth or water when reheating it to your desired consistency.

Can I freeze this lasagna soup?

It’s possible, but note that the texture of the pasta and dairy may change slightly upon thawing and reheating. For best results, freeze the soup before adding the cream and cheese. Thaw overnight and reheat on the stove, then stir in the cream and top with fresh cheese.

Do I have to use ricotta cheese?

The ricotta-parmesan dollop is a signature element, mimicking the classic lasagna filling. However, you could use a blend of cottage cheese and parmesan for a similar effect.

What can I substitute for the heavy cream?

For a slightly lighter version, you can use half-and-half. The soup will be a little less rich but still delicious.