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Remember that one time I tried to make homemade lasagna from scratch? Oh, honey, it was a whole thing. Flour everywhere, ricotta splatters on the ceiling, and honestly, the dishes piled up higher than my ambitions. After all that, I swore I'd find an easier way to get those amazing Italian flavors without the kitchen looking like a war zone. That's how this One Pot Lasagna Soup came into my life. It’s got that rich, tomatoey goodness, tender pasta, and creamy cheese, all in one glorious pot. It’s the kind of dish that hugs you from the inside, especially on those nights when you just need something comforting but don't want a massive cleanup.
The first time I made this One Pot Lasagna Soup, I totally forgot to break the lasagna noodles. I just crammed them in whole, and they stuck together in one giant, unappetizing blob. Oops! Had to fish them out and start that part over. But hey, that's how we learn, right? Now I know to snap them into bite-sized pieces, and it makes all the difference. Sometimes kitchen chaos leads to the best discoveries!
Ingredients for One Pot Lasagna Soup
- Ground beef or Italian Sausage: This is our base, giving that deep, savory flavor. I usually go for a mix of ground beef and a little spicy Italian sausage for a kick, but honestly, just beef works too.
- Onion & Garlic: The aromatic dream team! Don't skimp on the garlic, I usually add an extra clove or two because, well, it's garlic. I tried once without fresh garlic, just powder, and it worked... kinda, but fresh is so much better.
- Canned Crushed Tomatoes & Tomato Paste: These build the rich, robust tomato foundation for our One Pot Lasagna Soup. I always use a good quality crushed tomato, it really makes a difference.
- Chicken or Vegetable Broth: This is where the soup magic happens, turning our sauce into a slurpable, comforting broth. I've used both low-sodium chicken and veggie broth, and both are great.
- Lasagna Noodles: The star of the show! Break them into 1-2 inch pieces before adding them, or you'll end up with a noodle monster like I did. Any brand works, just make sure they're not the no-boil kind.
- Ricotta Cheese & Mozzarella Cheese: For that creamy, cheesy, gooey factor. I love seeing the dollops of ricotta melt into the hot soup, creating those dreamy pockets of creaminess.
- Fresh Spinach: Adds a touch of green and a little extra nutrition. It wilts down to almost nothing, so don't be afraid to add a big handful!
- Italian Seasoning, Dried Basil, Red Pepper Flakes: Our flavor boosters! The red pepper flakes are optional, but I love that little bit of warmth they bring. Taste as you go, you know?
One Pot Lasagna Soup: The Steps
- Brown the Meat & Aromatics:
- Okay, first things first, grab a big pot or Dutch oven. Brown your ground meat over medium-high heat, breaking it up as you go. Drain off any excess fat I usually just tilt the pot and use a spoon. Then, toss in your chopped onion and let it soften, about 5 minutes, until it smells sweet. After that, add the minced garlic and cook for just another minute until it's fragrant. Don't let it burn, that's a mistake I've made too many times, and burnt garlic is just sad.
- Build the Tomato Base:
- Now, stir in the tomato paste and cook it for about 2 minutes, letting it deepen in color. This step, honestly, makes such a difference in flavor. Then pour in the crushed tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes (if you're using them). Give it a good stir, making sure everything is combined. This is where the kitchen starts to smell absolutely amazing, like a cozy Italian restaurant.
- Simmer & Add Pasta:
- Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15 minutes. This lets all those flavors meld together beautifully. After that, uncover and add your broken lasagna noodles. Give it another good stir to make sure the noodles are submerged and won't stick. I always forget to stir enough, and then I find a few clumped noodles. Oops!
- Cook the Noodles:
- Continue to simmer, uncovered, for about 10-12 minutes, or until the lasagna noodles are al dente. You'll want to stir occasionally to prevent sticking. This is the part where you can really see the soup transforming, the noodles soak up that delicious broth and get tender. Taste a noodle to check for doneness. If it needs more liquid, add a splash more broth or water.
- Stir in Spinach & Cheese:
- Once the noodles are cooked, stir in the fresh spinach. It'll wilt down super fast, almost disappearing into the soup. Then, dollop in the ricotta cheese and sprinkle in the shredded mozzarella. Stir gently until the cheeses are just starting to melt and get gooey. Don't overmix, you want those lovely pockets of creamy ricotta.
- Serve It Up:
- Remove your One Pot Lasagna Soup from the heat. Ladle generous portions into bowls. I like to add an extra sprinkle of fresh basil or parsley, maybe some grated Parmesan, and a tiny drizzle of olive oil. It just makes it look extra special, you know? The aroma, the steam, the melting cheese it’s pure comfort in a bowl. Enjoy!
There was one particularly hectic Tuesday, rain pouring down, and I was just drained. I’d meant to make something elaborate, but honestly, I just couldn’t. This One Pot Lasagna Soup saved the day. The smell of garlic and simmering tomatoes filled the kitchen, and for a few moments, the chaos outside just melted away. It felt like a small, warm victory, and it’s moments like those that remind me why I love cooking.
One Pot Lasagna Soup Storage Tips
This One Pot Lasagna Soup is actually fantastic for leftovers, which is a huge win in my book. Once it’s completely cooled, transfer it to airtight containers. It’ll keep beautifully in the fridge for 3-4 days. I’ve microwaved it many times, and while the noodles might soften a bit more, the flavor only gets better. Just don't try to reheat it on super high for too long, or the cheese can get a bit weird. I learned that the hard way once, and the sauce separated so don't do that lol. It also freezes really well! Portion it out into freezer-safe containers or bags, and it’ll be good for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave. Sometimes I add a splash of extra broth when reheating if it's thickened up too much.
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One Pot Lasagna Soup Ingredient Substitutions
I've played around with this One Pot Lasagna Soup recipe quite a bit, so I have some personal substitution stories! If you're not a fan of ground beef, ground turkey works really well too, though it might be a little less rich. For the greens, I've swapped spinach for kale before, and it worked... kinda. Kale needs a bit more simmering time to get tender, so add it earlier. If you don't have ricotta, a dollop of cream cheese or even cottage cheese (blended smooth if you don't like the texture) can give you that creamy element. I once ran out of mozzarella and used provolone, and it was a surprisingly tasty swap, giving it a sharper cheesy flavor. Feel free to experiment with different herbs too, fresh oregano or thyme can be lovely additions.
Serving Your One Pot Lasagna Soup
Honestly, for me, One Pot Lasagna Soup is practically a meal in itself, but it does love a good partner. My absolute favorite pairing is a crusty piece of garlic bread or a warm, buttery breadstick for dipping into that rich broth. It's just essential! A simple green salad with a light vinaigrette is also a fantastic way to cut through the richness and add some freshness. For drinks, a glass of red wine, like a Chianti, feels so right, or even just some sparkling water with lemon. And for dessert? Maybe some biscotti or a scoop of vanilla bean gelato. This dish and a rom-com on a chilly evening? Yes please, that's my ideal night in. It’s perfect for a casual dinner party or just a quiet night at home.
Cultural Backstory
While traditional lasagna, with its glorious layers, has deep roots in Italian cuisine, the concept of a 'lasagna soup' is a more modern, wonderfully Americanized take on those classic flavors. It’s born from the desire to enjoy the beloved taste of lasagna without the extensive layering and baking time. For me, this One Pot Lasagna Soup brings back memories of my nonna's Sunday dinners, where the kitchen was always filled with the smell of simmering tomatoes and fresh basil. Even though her lasagna was a multi-hour affair, this soup captures that same feeling of warmth and family, but in a way that fits our busy lives. It’s a testament to how food evolves, taking comfort from the past and making it accessible for today.
Making this One Pot Lasagna Soup always feels like a little victory. It’s proof that you don't need a fancy kitchen or hours of free time to create something truly delicious and comforting. When that first spoonful hits, with the tender pasta, rich sauce, and creamy cheese, it just feels right. I hope you give this recipe a try and find as much joy in it as I do. Don't forget to share your own kitchen adventures and how your One Pot Lasagna Soup turned out!
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One Pot Lasagna Soup FAQs
- → Can I make One Pot Lasagna Soup vegetarian?
Absolutely! I've made it vegetarian by swapping the ground meat for lentils or a plant-based ground crumble. Just sauté your veggies, then add the lentils/crumble with the tomatoes and broth. It's still incredibly hearty and delicious!
- → What if my One Pot Lasagna Soup is too thick or too thin?
If it's too thick, just add a splash more broth or water until it reaches your desired consistency. If it's too thin, let it simmer uncovered for a bit longer, or you can stir in a spoonful of cornstarch mixed with cold water to thicken it up. I usually aim for a hearty, stew-like consistency.
- → Can I use different pasta shapes in this One Pot Lasagna Soup?
You totally can! While lasagna noodles give it that authentic feel, I've tried it with broken spaghetti, rotini, or even small shells. Just adjust the cooking time according to the pasta package directions. It changes the texture a bit, but the flavor is still there!
- → How long does One Pot Lasagna Soup last in the fridge?
It usually lasts for 3-4 days in an airtight container in the fridge. The noodles might soak up more liquid over time, so you might want to add a splash of broth when reheating. I've often made a big batch on Sunday and enjoyed it for lunches all week!
- → Can I add other vegetables to my One Pot Lasagna Soup?
Oh, for sure! I've tossed in diced bell peppers, shredded carrots, or even some zucchini when I had them on hand. Just add them with the onions to soften. It's a great way to sneak in extra veggies and personalize your One Pot Lasagna Soup!