Mouthwatering One Pot Lasagna Soup Recipe

Introduction

This BEST EVER One-Pot Lasagna Soup Recipe delivers all the rich, comforting flavors of classic lasagna in a fraction of the time and with just one pot to wash. After extensive testing, I’ve perfected this method to ensure a deeply savory broth, perfectly tender noodles, and that signature cheesy finish. It’s the ultimate weeknight comfort food that feels like a special occasion.

Ingredients

The magic of this soup lies in its simple, high-quality components. Using a good crushed tomato and fresh garlic builds a robust base, while the trio of cheeses creates that authentic, creamy lasagna texture.

• 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
• Ricotta cheese
• 4 oz mozzarella cheese, cut in slices
• Parmesan cheese, optional

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined one-pot method is about 50% faster than assembling and baking a traditional layered lasagna. It’s the perfect timeline for a busy weeknight, going from stovetop to bowl in well under an hour.

Step-by-Step Instructions

Step 1 — Brown the Aromatics and Beef

In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a spoon. Once no longer pink, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant—this prevents burning. (Pro tip: Browning the meat well creates fond, those browned bits at the bottom of the pot, which adds incredible depth of flavor to your soup).

Step 2 — Season the Base

Sprinkle the garlic powder, onion powder, dried basil, oregano, salt, and pepper over the meat mixture. Stir constantly for about one minute. This technique, called “blooming,” toasts the dried spices in the fat, which unlocks and intensifies their flavor far more than adding them later to the liquid.

Step 3 — Build the Broth

Add the crushed tomatoes, tomato paste, chicken broth, and water to the pot. Stir thoroughly, scraping up any fond from the bottom. Bring the mixture to a lively simmer. In my tests, using both broth and water creates a perfectly balanced broth that isn’t overly salty, allowing the tomato and meat flavors to shine.

Step 4 — Cook the Noodles

Step 4 — Cook the Noodles

Add the broken lasagna noodles to the simmering broth. Reduce the heat to maintain a gentle simmer and cook, uncovered, for the time specified on your noodle package, usually 10-12 minutes. Stir occasionally to prevent sticking. The noodles will release starch as they cook, naturally thickening the soup.

Step 5 — Add Spinach and Cream

Once the noodles are al dente, stir in the frozen chopped spinach—no need to thaw. Let it heat through for 2-3 minutes. Then, turn off the heat and stir in the heavy cream. Adding the cream off the heat prevents any risk of curdling and gives the soup a luxurious, velvety finish.

Step 6 — Finish and Serve

Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls. Top each serving with a generous dollop of ricotta, a slice of mozzarella, and a sprinkle of optional Parmesan. The residual heat will beautifully melt the cheeses, making this the BEST EVER One-Pot Lasagna Soup Recipe.

Nutritional Information

Calories	~420
Protein	28g
Carbohydrates	32g
Fat	20g
Fiber	4g
Sodium	~980mg

This one-pot lasagna soup is high in protein and provides a good source of iron from the beef and spinach. Estimates are based on typical ingredients and a 1.5-cup serving size; values may vary depending on specific brands and cheese amounts.

Healthier Alternatives

• Leaner Protein — Swap ground beef for 93% lean ground turkey or chicken for less saturated fat while maintaining a savory base.
• Whole-Grain Noodles — Use whole-wheat or legume-based lasagna noodles for added fiber and a nuttier flavor.
• Low-Sodium Broth — Choose a low-sodium chicken broth and control salt yourself to reduce sodium by up to 40%.
• Dairy-Free Creaminess — Replace heavy cream with full-fat coconut milk and use a dollop of dairy-free ricotta for a rich, plant-based version.
• Extra Veggies — Add 1 cup of diced zucchini or mushrooms with the onion to boost nutrients and volume without many calories.
• Lighter Cheese Topping — Opt for part-skim ricotta and mozzarella to cut fat while keeping the classic lasagna soup texture.

Serving Suggestions

• Serve with a side of warm, crusty garlic bread or a simple arugula salad with lemon vinaigrette to cut the richness.
• For a cozy dinner party, present the soup in individual, oven-safe bowls, top with cheese, and broil for 2 minutes for a bubbly, golden finish.
• Pair with a medium-bodied red wine like Chianti or a non-alcoholic sparkling cider to complement the tomato and herb notes.
• Garnish with fresh basil ribbons and a crack of black pepper just before serving for a restaurant-quality touch.
• Make it a complete meal-prep lunch by portioning soup into insulated containers with a separate small container of ricotta for topping on the go.

This soup is incredibly versatile—enjoy it as a hearty weeknight dinner, a make-ahead freezer meal for busy seasons, or a comforting centerpiece for a casual weekend gathering.

Common Mistakes to Avoid

• Mistake: Adding garlic at the same time as the onion. Fix: Garlic burns quickly. Add it after the onion softens and cook for only 30 seconds until fragrant, as directed in Step 1.
• Mistake: Skipping the step to bloom the spices. Fix: Toasting the dried herbs and powders in the meat fat (Step 2) is crucial for unlocking their full flavor potential into your lasagna soup.
• Mistake: Overcooking the noodles into mush. Fix: Cook noodles at a gentle simmer and check for al dente 1-2 minutes before the package time, as they will continue to soften in the hot broth.
• Mistake: Adding the heavy cream while the soup is at a rolling boil. Fix: Always turn off the heat before stirring in the cream (Step 5) to prevent it from curdling and separating.
• Mistake: Not adjusting seasoning at the end. Fix: Always taste and adjust salt and pepper after adding the cream and spinach, as these ingredients can mute the seasoning.
• Mistake: Storing soup with the cheese already mixed in. Fix: Store the base soup separately and add fresh cheese upon reheating to maintain the best texture and flavor.

Storing Tips

• Fridge: Cool the soup completely (without cheese toppings) and store in an airtight container for up to 4 days. In my tests, the flavors meld beautifully by day two.
• Freezer: For best results, freeze the soup base (without noodles or cream) for up to 3 months. Thaw overnight in the fridge, then simmer, add fresh noodles to cook, and finish with cream and cheese.
• Reheat: Gently warm portions on the stovetop over medium-low heat, adding a splash of broth if needed. Reheat to an internal temperature of 165°F (74°C) for food safety. Always add fresh cheese toppings after reheating.

This BEST EVER One-Pot Lasagna Soup Recipe is a meal-prep champion. Doubling the batch and freezing portions ensures you have a delicious, homemade comfort food ready in minutes, making it even easier to enjoy this family favorite anytime.

Conclusion

This BEST EVER One-Pot Lasagna Soup Recipe is the ultimate hack for getting that slow-simmered lasagna flavor on your table in under an hour, with minimal cleanup. It’s a guaranteed crowd-pleaser that’s as perfect for a busy Tuesday as it is for a casual dinner party. For another comforting twist, try this Easy Cozy Lasagna Soup with Ricotta or this Easy Creamy Alfredo Lasagna Soup. Give this recipe a try and share your results in the comments!

Frequently Asked Questions

How many servings does this one-pot lasagna soup recipe make?

This recipe yields approximately 6 generous, main-course servings of about 1.5 cups each. For a lighter meal or as part of a larger spread, it can easily serve 8. You can double the recipe in a large stockpot to feed a crowd, making it an excellent choice for meal prep or gatherings.

Can I use a different type of pasta if I don’t have lasagna noodles?

Absolutely. Mafalda, campanelle, or medium pasta shells are excellent substitutes, as their shapes hold the hearty broth well. According to my tests, using 6 ounces of any short, sturdy pasta will work without adjusting liquid, but cooking time may vary by a few minutes. Avoid long, thin pasta like spaghetti, as it doesn’t replicate the satisfying texture of lasagna noodles.

Why did my soup turn out too thick or gummy?

This usually happens because the noodles overcooked and released too much starch, or the soup reduced too much during simmering. To fix it, simply stir in an additional ½ to 1 cup of warm broth or water until you reach your desired consistency. For prevention, cook noodles at a gentle simmer and check for doneness early, as they continue to absorb liquid off the heat.

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