I love how this recipe packs all the flavor of lasagna in just one pot, making cleanup easy and the process quick. It’s ready in under an hour, yet tastes like it simmered all day. The cheesy finish with ricotta, mozzarella, and parmesan adds that gooey, creamy texture I crave in a lasagna. Plus, I can easily make it my own by switching up the meat or adding more veggies.
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 14 oz can crushed tomatoes 32 oz chicken broth, more if needed 1 cup water 2 tsp tomato paste 6 oz lasagna noodles, broken up 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
In a large pot over medium-high heat, I cook the ground beef until well-browned, breaking it apart as it cooks. Once browned, I drain off any excess grease to keep the soup from being too oily. For deeper flavor, I let the beef develop crispy browned bits before draining.
I stir in the garlic, onion, garlic powder, onion powder, basil, oregano, salt, and black pepper. Then I cook it over medium-low heat for about 5 minutes until the onion softens and everything smells fragrant, stirring often so the garlic doesn’t burn.
Next, I pour in the crushed tomatoes, chicken broth, water, and tomato paste. I break the lasagna noodles into 2-inch pieces and add them in. Then I stir everything together, bring it to a boil, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes until the noodles soften.
I add the frozen chopped spinach and heavy cream, stirring them in. I let the soup cook uncovered on low for another 5 minutes until the spinach is heated and the soup turns creamy. This is when I do a quick taste test and adjust the seasoning if needed.
To serve, I place a slice of mozzarella cheese in the bottom of each bowl and ladle the hot soup on top to melt the cheese. I finish each bowl with a dollop of ricotta and a sprinkle of parmesan for that signature lasagna taste.
Servings and Timing
This recipe serves 4 generous portions and takes a total of 40 minutes: Prep Time: 13 minutes Cook Time: 27 minutes Total Time: 40 minutes
Variations
I sometimes swap the ground beef for Italian sausage or ground turkey for a different flavor.
To go vegetarian, I skip the meat and add mushrooms or zucchini instead.
For a spicier kick, I toss in red pepper flakes or a splash of hot sauce.
When I want a thicker soup, I reduce the broth slightly or add more noodles.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or water to loosen the soup, since the noodles soak up more liquid over time. It reheats well on the stovetop over low heat or in the microwave. I wait to add fresh cheese toppings until after reheating.
FAQs
How do I prevent the noodles from getting mushy?
I like to cook the noodles just until al dente and avoid over-simmering. The noodles continue to soften in the hot broth even after cooking.
Can I freeze lasagna soup?
Yes, but I prefer freezing the soup without the noodles and cheese. I add freshly cooked noodles and toppings when reheating for the best texture.
What’s the best way to make it creamier?
Adding heavy cream at the end makes the soup creamy. I also make sure to include the ricotta and mozzarella when serving for extra richness.
Can I use other pasta shapes?
Absolutely! If I don’t have lasagna noodles, I use broken mafalda or even bowties. Any small pasta that holds sauce works well.
How can I make this lower in calories?
I swap ground beef for lean turkey, use less cheese, and replace the heavy cream with a splash of milk or omit it altogether.
Conclusion
This One Pot Lasagna Soup is everything I love about lasagna in a cozy, easy-to-make bowl. It’s rich, hearty, and full of comforting flavors, perfect for busy weeknights or when I want something warm and satisfying. Whether I serve it with crusty bread or enjoy it on its own, it’s always a hit—and the cleanup is a breeze!
Hearty, cheesy, and packed with flavor, this one pot lasagna soup delivers everything you love about lasagna in a warm, comforting bowl—perfect for easy weeknight dinners.
Ingredients
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
14 oz can crushed tomatoes
32 oz chicken broth, more if needed
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken up
1 cup frozen chopped spinach
1/4 cup heavy cream
For serving:
Ricotta cheese
4 oz mozzarella cheese, cut in slices
Parmesan cheese, optional
Instructions
In a large pot over medium-high heat, cook ground beef until browned, breaking it apart. Drain excess grease.
Add garlic, onion, garlic powder, onion powder, basil, oregano, salt, and pepper. Cook over medium-low heat for 5 minutes until onions are soft and fragrant.
Add crushed tomatoes, chicken broth, water, and tomato paste. Stir in broken lasagna noodles. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Stir in spinach and heavy cream. Simmer uncovered for 5 more minutes. Adjust seasoning to taste.
Place mozzarella slices at the bottom of serving bowls, ladle hot soup over, then top with ricotta and optional parmesan. Serve hot.
Notes
Add more broth or water if the soup thickens too much.
Use Italian sausage instead of ground beef for extra flavor.
For a vegetarian version, omit beef and use vegetable broth.
