Mouthwatering One Pot Lasagna Soup Recipe

Introduction

Craving the cozy, cheesy layers of lasagna without the fuss? This BEST EVER One-Pot Lasagna Soup Recipe delivers all that iconic flavor in a fraction of the time. After extensive testing, I’ve perfected this method to ensure a rich, hearty broth and perfectly tender noodles every single time. It’s the ultimate comfort food hack for a satisfying weeknight dinner.

Ingredients

The magic of this soup lies in its simple, high-quality components. Using a good crushed tomato and fresh garlic builds a deeply flavorful base that truly makes this the best ever one-pot lasagna soup.

• 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 lasagna. The total cook time of 25 minutes is perfect for busy weeknights, and the entire process from chopping to serving takes well under an hour.

Step-by-Step Instructions

Step 1 — Brown the Aromatics and Beef

In a large Dutch oven or heavy-bottomed pot, cook the ground beef, diced onion, and minced garlic over medium-high heat. Sautéing, which means cooking quickly in a small amount of fat, helps to brown the meat and soften the aromatics without burning. Break the beef into crumbles as it cooks. Season with the garlic powder, onion powder, dried basil, oregano, salt, and pepper.

Step 2 — Build the Soup Base

Once the beef is fully browned and no pink remains, add the crushed tomatoes, tomato paste, chicken broth, and water. Stir well, scraping up any flavorful browned bits (called fond) from the bottom of the pot. This technique, known as deglazing, adds incredible depth to your soup broth.

Step 3 — Simmer for Flavor

Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Let it cook for about 10 minutes. This simmering stage allows the flavors to meld and concentrate, creating a richer base than simply bringing everything to a boil once.

Step 4 — Cook the Noodles

Add the broken lasagna noodles to the simmering soup. Stir to submerge them. Cook according to the package directions, usually 10-12 minutes, stirring occasionally to prevent sticking. The noodles will absorb some broth, so have extra on hand if you prefer a soupier consistency.

Step 5 — Add Spinach and Cream

Stir in the frozen chopped spinach—no need to thaw—and the heavy cream. Continue to simmer for 2-3 minutes, just until the spinach is heated through and wilted. The cream adds a luxurious richness that mimics the béchamel sauce in classic lasagna.

Step 6 — Final Seasoning and Serve

Taste the soup and adjust seasoning with additional salt and pepper if needed. (Pro tip: The salt level can vary between broth brands, so always taste at the end). Ladle the hot soup into bowls and top generously with dollops of ricotta, slices of mozzarella, and a sprinkle of Parmesan. The residual heat will gently melt the cheeses, creating that signature lasagna experience in every spoonful.

Nutritional Information

Calories	~420
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	4g
Sodium	~950mg

This one-pot lasagna soup is a high-protein meal, also providing a good source of iron from the beef and spinach and calcium from the cheeses. Estimates are based on typical ingredients and a 1.5-cup serving size. Values may vary with specific brands or modifications.

Healthier Alternatives

• Ground Turkey or Chicken — A leaner protein swap that keeps the soup hearty. Add an extra 1/2 tsp of Italian seasoning to boost flavor.
• Whole Wheat or Lentil Lasagna Noodles — Increases fiber and nutrients for a more filling meal. They may require 1-2 extra minutes of simmering.
• Low-Sodium Broth & No-Salt-Added Tomatoes — The easiest way to control sodium. You can always add a pinch of salt at the end to taste.
• Full-Fat Coconut Milk for Heavy Cream — A rich, dairy-free alternative that provides a similar creamy texture and slight sweetness.
• Kale or Swiss Chard for Spinach — Adds a more robust texture and a different nutrient profile. Chop finely and add in the last 5 minutes of cooking.
• Part-Skim Ricotta and Mozzarella — Reduces overall fat while maintaining the essential cheesy lasagna experience.
• Add Diced Zucchini or Mushrooms — Bulk up the soup with extra vegetables during the browning step for more volume and nutrients.

Serving Suggestions

• Serve with a side of warm, crusty garlic bread or breadsticks for the ultimate comfort food dunking experience.
• For a lighter meal, pair with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness.
• Turn it into a party dish by setting up a topping bar with extra ricotta, fresh basil, red pepper flakes, and grated Parmesan.
• Perfect for casual weeknight dinners, game day gatherings, or a cozy weekend lunch.
• Pair with a medium-bodied red wine like a Chianti or a crisp, hoppy IPA to complement the savory tomato and beef flavors.
• Garnish with a final drizzle of high-quality olive oil and a crack of black pepper for a restaurant-quality finish.

This soup is incredibly versatile across seasons—hearty for fall and winter, yet the bright tomato base makes it suitable for cooler summer evenings too. It also scales beautifully for meal prep.

Common Mistakes to Avoid

• Mistake: Not browning the meat properly, leaving it gray and steamed. Fix: Use medium-high heat and avoid overcrowding the pot to ensure a good sear, which builds foundational flavor.
• Mistake: Adding the noodles too early or to a boiling broth. Fix: Wait until the base has simmered (Step 3), then add noodles to a gentle simmer. Boiling can make them mushy on the outside before the center is tender.
• Mistake: Using the wrong noodle type. Fix: Stick with traditional, no-boil, or whole wheat lasagna sheets broken by hand. Avoid egg noodles or orzo, as they cook too quickly and turn the soup starchy.
• Mistake: Skipping the deglazing step after browning the beef. Fix: Always pour in your broth and scrape the flavorful fond from the pot bottom—this is where a lot of the soup’s depth comes from.
• Mistake: Overcooking the soup after adding the cream, which can cause it to curdle. Fix: Stir in the heavy cream at the very end, just to heat through, and avoid a rolling boil afterwards.
• Mistake: Not adjusting seasoning at the end. Fix: Broth saltiness varies. Always taste your finished lasagna soup and adjust with salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
• Mistake: Storing soup with the noodles in it for more than 5 days. Fix: For longer storage, cook noodles separately and add them when reheating to prevent them from becoming bloated and absorbing all the broth.

Storing Tips

• Fridge: Cool the soup completely, then store in an airtight container for up to 5 days. The flavors often meld and improve by the second day. Keep cheeses separate if possible.
• Freezer: Freeze without the dairy (cream/cheeses) for best texture. Portion into freezer-safe bags or containers, leaving 1-inch headspace. It will keep for 3 months. Thaw overnight in the fridge.
• Reheat: Gently warm on the stovetop over medium-low heat, adding a splash of broth or water to loosen it up. If using a microwave, heat in 1-minute intervals, stirring in between. For food safety, always reheat to 165°F.

This recipe is a meal-prep champion. You can double the batch and freeze half for a future effortless dinner. For the best ever one-pot lasagna soup experience, add fresh cheeses and garnishes just before serving reheated portions.

Conclusion

This BEST EVER One-Pot Lasagna Soup Recipe is the perfect solution for getting that classic baked pasta flavor with minimal cleanup. Its genius lies in the one-pot method, which not only saves time but also concentrates all the savory flavors in a single pot. For another easy, comforting one-pot meal, try this Broccoli Pasta Recipe. Give this lasagna soup a try and share your results in the comments!

Frequently Asked Questions

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

This recipe yields approximately 6 generous, main-course servings. The serving size is about 1.5 to 2 cups of soup, which provides a hearty and satisfying meal. If serving as a starter or for a larger crowd, you can easily stretch it to 8 smaller portions.

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

Yes, mafaldine or pappardelle broken into large pieces are excellent substitutes, as they mimic the wide, ribbon-like texture of lasagna. Smaller shapes like campanelle or medium shells also work well and hold the broth. Avoid very small pasta like orzo, as it can make the soup too thick and starchy.

Why did my soup turn out too thick or gummy?

This usually happens because the noodles continued to absorb liquid during storage or were slightly overcooked. To fix it, simply stir in additional warm broth or water when reheating until you reach your desired consistency. For future batches, consider slightly undercooking the noodles by a minute if you plan to have leftovers, as they will soften further in the hot soup.

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Mouthwatering One Pot Lasagna Soup – Alrightwithme

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 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

Instructions