One Pot Lasagna Soup (Printable)
Cozy one-pot lasagna soup with broken noodles, ground meat and three cheeses — ready in 50 minutes.
# What You'll Need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 small zucchini, diced (optional)
→ Liquids
06 - 5 cups chicken or beef broth
07 - 28 oz canned crushed tomatoes
08 - 14 oz canned diced tomatoes
→ Pasta
09 - 7 oz lasagna noodles, broken into bite-sized pieces
→ Cheeses & Dairy
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup shredded Parmesan cheese
12 - 3/4 cup ricotta cheese
→ Spices & Pantry
13 - 2 tbsp tomato paste
14 - 1 tsp dried basil
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and black pepper, to taste
18 - 1 tbsp olive oil
19 - 1/4 tsp crushed red pepper flakes (optional)
20 - Fresh basil or parsley, chopped, for garnish
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrot, and zucchini (if using); sauté for 4-5 minutes until vegetables are softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Add ground beef or Italian sausage to the pot. Season generously with salt and black pepper. Cook for 5-7 minutes, breaking the meat apart with a wooden spoon, until fully browned and no pink remains. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, and diced tomatoes. Add dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and stir thoroughly to combine all ingredients.
05 - Bring the soup to a gentle boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and al dente.
07 - Remove the pot from heat. Stir in half of the shredded mozzarella and Parmesan until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle the hot soup into individual bowls. Top each serving with generous dollops of ricotta cheese, a sprinkle of the remaining mozzarella and Parmesan, and freshly chopped basil or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- All the layered, cheesy magic of lasagna without spending an hour assembling and baking anything.
- One pot means you get a rich, deeply flavored broth and almost zero dishes to wash afterward.
- It reheats beautifully the next day, making it the rare soup that might actually taste better as leftovers.
02 -
- The pasta continues to absorb broth as it sits, so if you are making this ahead, cook the noodles separately and add them when reheating to avoid mushy soup.
- Breaking the noodles before adding them is much easier than trying to fish out long, floppy sheets from a pot of boiling soup later.
03 -
- Toast the tomato paste in the pot for about two minutes before adding liquids to unlock a deeper, sweeter, more caramelized flavor in the broth.
- Use the widest pot you own rather than a tall narrow one, because the broken noodles need surface area to cook evenly without sticking together.