35-Minute One-Pot Lasagna Soup – Comfort in Every Bite

You know those nights when you’re craving lasagna but don’t want to deal with layers and a messy dish? That’s exactly why I created this One-Pot Lasagna Soup! It’s got all the rich, cheesy goodness of traditional lasagna, but in cozy soup form—and with way less cleanup. I first made this on a rainy Tuesday when my kids were begging for comfort food, and now it’s our go-to weeknight lifesaver. The best part? You can have it bubbling on the table in just 35 minutes flat. Trust me, one spoonful of this hearty soup and you’ll be hooked!

Table of contents:

Why You’ll Love This One-Pot Lasagna Soup

This soup is pure magic—here’s why:

• Weeknight hero: Done in 35 minutes, no fussing with layers or multiple pans
• Comfort in a bowl: All that lasagna flavor—meaty, cheesy, tomatoey—but spoonable!
• One pot wonder: Just one pot to wash (I know you’re cheering right now)
• Better leftovers: The flavors get even richer overnight (if it lasts that long!)

Seriously, it’s like getting a hug from your favorite Italian grandma—without the hours in the kitchen.

Ingredients for One-Pot Lasagna Soup

Here’s everything you’ll need to make this cozy bowl of comfort (and yes, you probably have most of it in your pantry already!):

• Meat: 1 lb ground beef (or ground turkey for a lighter version)
• Aromatics: 1 small onion, finely diced + 3 cloves garlic, minced
• Canned goods: 1 can (28 oz) crushed tomatoes + 1 can (8 oz) tomato sauce
• Liquid: 4 cups chicken broth
• Spice cabinet: 1 tsp each dried basil and oregano
• Pasta: 8 lasagna noodles, broken into bite-sized pieces
• Cheese magic: 1/2 cup ricotta + 1/2 cup shredded mozzarella
• Seasoning: Salt and pepper to taste

Ingredient Substitutions

No stress if you’re missing something! Try these easy swaps:

• Noodles: Gluten-free or whole wheat lasagna sheets work great
• Broth: Swap chicken for veggie broth to keep it vegetarian
• Cheese: Dairy-free ricotta and mozzarella alternatives melt beautifully

The soup police won’t come knocking—make it your own!

How to Make One-Pot Lasagna Soup

Alright, let’s get this cozy magic happening! Here’s my foolproof method for the most delicious lasagna soup you’ll ever slurp:

1. Brown that meat: Heat your largest pot over medium heat (no oil needed—the beef has enough fat). Crumble in the ground beef and cook until nicely browned, about 5 minutes. Don’t rush this step—those crispy bits add so much flavor!
2. Sweat the aromatics: Push the meat to one side and add your diced onion. Cook until translucent, about 3 minutes, then stir in the minced garlic until fragrant (30 seconds max—burnt garlic is sad garlic).
3. Build the base: Now pour in the crushed tomatoes, tomato sauce, chicken broth, basil, and oregano. Give it all a good stir—I like to scrape up any browned bits stuck to the bottom (that’s flavor gold!).
4. Noodle time: Bring the soup to a lively boil, then toss in your broken lasagna pieces. Stir well to submerge them—they’ll try to clump together if you don’t!
5. Simmer to perfection: Reduce heat to medium-low and let it bubble gently for 15-20 minutes, stirring occasionally, until the noodles are al dente (they’ll keep cooking slightly off the heat).
6. Cheese please: Remove from heat and season with salt and pepper. Let it rest 5 minutes (this helps flavors marry). Serve piping hot with dollops of ricotta and a snowstorm of mozzarella.

Tips for Perfect One-Pot Lasagna Soup

After making this weekly for years, here are my hard-won secrets:

• Stir, don’t stare: Noodles love to stick to the bottom—give them a gentle stir every 5 minutes.
• Broth control: Too thick? Add 1/2 cup extra broth. Too thin? Simmer uncovered a few extra minutes.
• Rest = flavor: Those 5 minutes off heat aren’t just for safety—they let the noodles absorb more goodness.
• Cheese hack: For extra creaminess, stir half the ricotta right into the pot at the end!

Remember: soup is forgiving—if you forget a step, it’ll still taste amazing. That’s the beauty of one-pot wonders!

Serving Suggestions for One-Pot Lasagna Soup

This soup is a meal all on its own, but if you’re feeling fancy (or extra hungry!), here’s how I love to serve it:

• Bread is a must: Garlic bread for dipping—crisp on the outside, soft inside—or a warm, crusty baguette to soak up every last drop
• Fresh contrast: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly
• Cheese avalanche: Extra shredded mozzarella, a dusting of parmesan, or even a sprinkle of red pepper flakes for heat lovers
• Herb pop: A few torn basil leaves right before serving makes it taste restaurant-worthy

Pro tip: Set out all the toppings and let everyone customize their bowl—it’s half the fun!

Storing and Reheating One-Pot Lasagna Soup

This soup keeps its magic for days! Store leftovers in airtight containers in the fridge for up to 3 days—the flavors actually improve overnight. When reheating, warm gently on the stove with a splash of broth to loosen it up. Avoid the microwave unless you want mushy noodles (trust me, the stovetop method is worth the extra minute!). Freezing works too, though the noodles soften a bit—just stir in fresh cheese when serving to bring back that creamy texture.

One-Pot Lasagna Soup Nutritional Information

Here’s the scoop on what’s in that cozy bowl—because sometimes you just gotta know!

• Calories: 420 per serving (that’s one generous, cheese-topped bowl!)
• Fat: 18g (7g saturated, 9g unsaturated—thanks to that rich beef and cheese)
• Carbs: 42g (with 5g fiber from all those tomatoey goodness and noodles)
• Protein: 25g (hello, beef and cheese power duo!)
• Sugar: 8g (mostly from natural tomato sweetness)
• Sodium: 980mg (tweak this by using low-sodium broth if needed)

Remember: Nutritional values are estimates and vary based on ingredients used. I always say—if you’re adding extra cheese (and why wouldn’t you?), just smile and enjoy every bite!

FAQs About One-Pot Lasagna Soup

Got questions? I’ve got answers! Here are the most common things readers ask me about this cozy soup:

Can I freeze this lasagna soup?

Absolutely! Just know the noodles will soften a bit when thawed—still delicious, just less al dente. I freeze it in portions for up to 3 months. Pro tip: Leave out the cheese when freezing, then add fresh when reheating for best texture.

Will oven-ready lasagna noodles work?

They sure will! Just reduce the simmer time to 10-12 minutes since those thin noodles cook faster. Keep an eye on them—you want tender but not mushy. (Confession: I sometimes use them when I’m extra lazy!)

How do I make this vegetarian?

Easy-peasy! Swap the beef for 1 cup cooked lentils (or crumbled mushrooms for meaty texture) and use veggie broth. The tomato-cheese combo is so flavorful, you won’t miss the meat. My vegetarian sister adds a handful of spinach too!

My soup got too thick overnight—help!

No worries! The noodles keep absorbing liquid like little sponges. Just stir in 1/2 cup warm broth or water when reheating. It’ll loosen right up. I actually love it thicker for scooping onto garlic bread!

Can I use a different pasta shape?

Of course! Any short pasta works—I’ve used rotini, penne, even macaroni in a pinch. Adjust cook time based on the package directions. The soup police won’t come knocking (though lasagna pieces do give that authentic vibe!).

Alright, friends—now it’s your turn! Did you make this cozy One-Pot Lasagna Soup? I’d love to hear how it turned out in your kitchen. Leave a star rating below (be honest—I can take it!) and tell me your favorite twist. Maybe you added spicy sausage, threw in some mushrooms, or got creative with the cheeses? Every family makes it their own, and that’s the beauty of cooking! Your notes help other readers too—so don’t be shy. Now grab that spoon, take a big ol’ bite, and let’s chat in the comments! You can also find more delicious recipes on Pinterest.

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