About This Recipe

This lasagna soup recipe delivers every single thing you love about classic lasagna — the rich meat sauce, the tender pasta, the ricotta, the bubbling mozzarella — but with zero layering, zero stress, and done in just 30 minutes in a single pot. It is one of the most searched comfort food recipes in the USA right now, and for good reason: it tastes exactly like the lasagna you'd spend 2 hours making, but on any given Tuesday night. The secret is breaking lasagna noodles directly into the simmering tomato-meat broth, so every noodle soaks up maximum flavor. Then you top each bowl with dollops of creamy ricotta and a snowstorm of melted mozzarella.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • All the flavor of classic lasagna — done in 30 minutes, one pot, no layering
  • 28g protein per bowl — filling, satisfying, complete meal
  • Freezer-friendly (without pasta) — perfect for batch cooking
  • Easily customizable: ground beef, Italian sausage, or fully vegetarian

Easy One-Pot Lasagna Soup

Bowl of one-pot lasagna soup topped with ricotta and mozzarella
5 min
Prep
25 min
Cook
30 min
Total
6
Servings
⭐ 4.9
Rating
480
Calories

Ingredients

  • 1 lb ground beef or sausage
  • 10 lasagna noodles, broken
  • 1 can (28oz) crushed tomatoes
  • 1 can (14oz) diced tomatoes
  • 4 cups broth
  • 1 onion, diced
  • 4 cloves garlic
  • Italian seasoning, basil, oregano
  • Salt, pepper, olive oil
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup Parmesan

Instructions

  1. 1Sauté Onion 3 min, garlic 1 min in oil.
  2. 2Brown meat Cook 5–6 min, drain fat.
  3. 3Add tomatoes & broth Plus all seasonings.
  4. 4Add noodles Broken. Cook 12–14 min.
  5. 5Mix ricotta With salt and pepper.
  6. 6Serve Top with ricotta, mozzarella, basil.

Ingredients

1 lb ground beef 10 lasagna noodles 28oz crushed tomatoes 14oz diced tomatoes 4 cups broth 1 onion 4 cloves garlic Italian seasoning Dried basil & oregano ½ cup ricotta 1 cup mozzarella ¼ cup Parmesan

Step-by-Step Instructions

  1. 1

    Build the flavor base

    Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, for about 3 minutes until softened. Add the minced garlic and stir for 1 minute — do not let it brown. This aromatic base is the foundation of the soup's depth of flavor.

  2. 2

    Brown the meat

    Add the ground beef or Italian sausage (removed from casings if using links). Cook over medium-high heat, breaking it into small crumbles with a wooden spoon, for 5–6 minutes until fully browned. Carefully drain any excess fat from the pot using a spoon — this prevents a greasy soup. Season lightly with salt and pepper.

  3. 3

    Add tomatoes, broth, and seasonings

    Pour in the crushed tomatoes, diced tomatoes (with their juice), and broth. Add the Italian seasoning, dried basil, dried oregano, smoked paprika, and a generous pinch of salt and black pepper. Stir everything together and bring to a rolling boil over high heat.

  4. 4

    Cook the lasagna noodles directly in the soup

    Break the dry lasagna noodles into roughly 2-inch pieces over the pot and stir them into the boiling soup. Reduce heat to medium and cook uncovered for 12–14 minutes, stirring every 2–3 minutes to prevent sticking, until the noodles are tender and cooked through. The soup will thicken as the noodles release starch — this is exactly what you want.

  5. 5

    Prepare the ricotta topping

    While the noodles cook, stir together the ricotta cheese with a small pinch of salt and a few grinds of black pepper in a small bowl. This simple seasoning makes a huge difference — plain unseasoned ricotta can taste flat on top of the richly flavored soup. Set aside.

  6. 6

    Serve with the full cheese treatment

    Ladle the hot soup into deep bowls. Add a generous dollop (about 2 tbsp) of seasoned ricotta right in the center. Pile on a handful of shredded mozzarella — it will melt into the hot soup beautifully — and finish with a sprinkle of grated Parmesan and fresh basil leaves. Serve immediately with crusty bread for dipping.

Pro Tips

🏆 Tips for the Best Lasagna Soup
  • Cook noodles in the soup, not separately — the pasta starch thickens the broth into a silky sauce-like consistency.
  • Italian sausage (sweet or hot) adds significantly more flavor than plain ground beef. Mix them 50/50 for the best result.
  • Don't skip the ricotta topping — it's what makes this feel like real lasagna rather than just tomato pasta soup.
  • Make-ahead tip: cook and store the soup base (without noodles) and add fresh pasta when reheating. Noodles sitting in soup overnight become soggy.
  • Add a Parmesan rind to the soup while it simmers — it dissolves slowly and adds incredible umami depth to the broth.

Variations

🔄 Make It Your Own
  • Vegetarian: Skip the meat, add 1 can drained lentils and 1 cup diced mushrooms. Use vegetable broth. Equally hearty.
  • Spicy: Use hot Italian sausage and add ½ tsp crushed red pepper flakes with the seasonings.
  • Slow cooker version: Brown meat first, then add everything except noodles and cheese to slow cooker. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add noodles in the last 30 minutes.
  • Extra creamy: Stir in ½ cup heavy cream or 4oz cream cheese at the end for a richer, creamier broth.

Frequently Asked Questions

Yes! Any medium pasta shape works — rigatoni, penne, rotini, or farfalle. Break regular lasagna sheets into pieces for the most authentic look, or use bow-tie pasta for a fun variation. Adjust cook time per pasta package directions.
Too thick: add a splash of extra broth and stir over medium heat. Too thin: let simmer uncovered a few more minutes, or add a bit more pasta. The soup thickens significantly as it sits and as the noodles continue to absorb broth even off the heat.
Freeze the soup base WITHOUT the pasta — noodles become mushy after freezing. Store the meat and tomato broth base for up to 3 months. When ready to serve, thaw, reheat, cook fresh pasta separately until tender, add to bowls, and top with ricotta and mozzarella.

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Nutrition Per Serving

480
Calories
28g
Protein
48g
Carbs
19g
Fat
4g
Fiber
9g
Sugar
680mg
Sodium
620mg
Potassium

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.