One Pot Lasagna Soup

Name: One Pot Lasagna Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 0.5 lb lean ground beef ((I prefer 90/10 for less splatter; see notes below)); 0.5 lb Italian ground sausage (use chicken or turkey Italian sausage to keep this recipe pork-free); 1 tsp olive oil; 0.5 cup yellow onion, chopped ((about 1 small onion)); 3 cloves garlic, minced; 3 tbsp tomato paste; 1 jar red pasta sauce or marinara (24 oz); 0.25 tsp red pepper flakes ((optional — adds a gentle heat)); 0.25 tsp salt ((start with less and add more to taste)); 0.25 tsp black ground pepper; 0.25 tsp garlic powder; 0.5 tsp crushed, dried oregano; 0.5 tsp dried thyme; 7 cups beef or chicken broth ((use low-sodium if you plan to salt later)); 9-10 pieces uncooked lasagna noodles, broken into pieces ((about 3–4 noodles per person, broken into 4ths)); 3 cups fresh baby spinach; 0.5 cup shredded Parmesan; 1 cup fresh ricotta; 1 cup shredded mozzarella; 1 pinch red pepper flakes (for extra heat); 1 handful fresh basil or chopped parsley (for finishing); 1-2 tbsp heavy cream (for extra silkiness); 1 cup grated pecorino romano (instead of or in addition to Parmesan); 1 loaf crusty bread or garlic bread (on the side for dipping)

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I still smile when I think of a rainy night, a pot simmering on the stove, and the whole house smelling like melted cheese and tomatoes — that cozy, slightly messy moment when everyone gathers around bowls and spoons. Ever feel a craving for lasagna but dread the layers, the oven time, and the clean-up? I get it — I used to avoid lasagna for the same reasons. If you’re new to one-pot cooking or worried about ruining noodles in soup, relax: this One Pot Lasagna Soup is forgiving, straightforward, and perfect for busy weeknights. If you like easy dinners, try my one-pot creamy garlic pasta for another weeknight winner.

A Quick Look at This One Pot Lasagna Soup Recipe

This One Pot Lasagna Soup blends two main stars: lean ground beef and a pork-free Italian-style sausage (I use turkey or chicken sausage). It’s comforting and hearty like traditional lasagna but comes together in one pot, saving time and dishes. Nutritionally, it packs protein and greens with fresh spinach and cheeses for richness. It’s perfect for beginners because the steps are simple — brown, simmer, and stir — with flexible timing and ingredient swaps. Scroll down to see how a few easy tricks give it real lasagna flavor without the fuss.

Ingredients You’ll Need for One Pot Lasagna Soup

Essentials

½ lb lean ground beef (I prefer 90/10 for less splatter; see notes below)
½ lb Italian ground sausage — use chicken or turkey Italian sausage to keep this recipe pork-free
1 tsp olive oil
½ cup yellow onion, chopped (about 1 small onion)
3 garlic cloves, minced
3 tbsp tomato paste
1 (24 oz) jar red pasta sauce or marinara
¼ tsp red pepper flakes (optional — adds a gentle heat)
¼ tsp salt (start with less and add more to taste)
¼ tsp black ground pepper
¼ tsp garlic powder
½ tsp crushed, dried oregano
½ tsp dried thyme
7 cups beef or chicken broth (use low-sodium if you plan to salt later)
9–10 uncooked lasagna noodles, broken into pieces (about 3–4 noodles per person, broken into 4ths)
3 cups fresh baby spinach
½ cup shredded Parmesan
1 cup fresh ricotta
1 cup shredded mozzarella

Optional add-ons

A pinch of red pepper flakes for extra heat
A handful of fresh basil or chopped parsley for finishing
A splash of heavy cream (1–2 tbsp) for extra silkiness
Grated pecorino romano instead of or in addition to Parmesan
Crusty bread or garlic bread on the side for dipping

Substitutions and shortcuts

Sausage: If you can’t find ground chicken or turkey Italian sausage, use ground chicken or turkey plus 1 tsp Italian seasoning and ¼ tsp fennel seeds to mimic the flavor.
Pasta: If you’d rather not break lasagna noodles, use 6–8 oz of broken rotini, penne, or farfalle; cooking time may be slightly less.
Broth: Use vegetable broth for a lighter, pescatarian-ish version (omit the meat) and toss in chopped mushrooms for extra umami.
Cheese: Cottage cheese can replace ricotta in a pinch; drain it a bit first.
Speed-ups: Use pre-minced garlic from a jar and pre-chopped onions to shave prep time. A jarred meat sauce with herbs can replace tomato paste + marinara if you’re in a rush — reduce added seasonings accordingly.

How to Make One Pot Lasagna Soup Step-by-Step

Step 1 — Prep your ingredients

Gather everything first: chop the onion, mince the garlic, and break the lasagna noodles into roughly 3–4 pieces each so they’re about bite-sized (breaking them into fourths works well). Measure out the tomato paste, seasonings, and cheeses so you’re not scrambling mid-cook. Having the ricotta and mozzarella mixed in a small bowl ahead of time makes serving fast and pretty.

Step 2 — Brown the meats

Heat a large Dutch oven or deep pot over medium-high heat. Add the 1 tsp olive oil and then the lean ground beef and Italian-style chicken or turkey sausage. Stir often and break up the meat with a wooden spoon. Cook about 8–10 minutes until nicely browned and no pink remains. I like to keep the meat moving so it browns evenly and doesn’t clump.

Once browned, remove the meat to a bowl. If there’s an excess of grease, carefully drain it into a heatproof container and throw it away — or blot the bottom of the pot with a folded paper towel to soak up extra fat. Leaving a little bit of the flavorful browning (fond) in the pot is great for flavor.

Step 3 — Sauté aromatics

Add the chopped onion to the empty pot. If the pot looks dry, add a teaspoon of olive oil; if there’s a little browned fat left, you can sauté the onions in that for extra flavor. Cook the onion over medium heat for about 4–5 minutes until it’s soft and translucent. Add the minced garlic and stir for 30–45 seconds until fragrant—don’t let it burn.

Step 4 — Bloom the tomato paste

Push the onions and garlic to one side of the pot or make a small well and add the 3 tbsp tomato paste directly to the hot surface. Let it sizzle for about a minute before stirring it into the onions. This quick caramelization deepens the tomato flavor and is a small trick that makes this soup taste more like classic lasagna.

Step 5 — Add seasonings and liquids

Sprinkle in the ¼ tsp red pepper flakes, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, ½ tsp crushed oregano, and ½ tsp dried thyme. Stir everything together, then pour in the jar of red pasta sauce or marinara and the 7 cups of broth. Stir to combine and make sure to scrape any browned bits from the bottom of the pot — those hold a lot of flavor.

Return the browned meat to the pot, stirring it into the sauce and broth mixture. Bring the pot up to a low simmer over medium heat.

Step 6 — Cook the lasagna noodles in the soup

Once simmering, add the broken lasagna noodles. Stir, cover the pot, and reduce the heat to maintain a gentle simmer. Cook for about 15–20 minutes, checking at 12–15 minutes for doneness. The exact time depends on the noodle brand and how large the broken pieces are. I like my noodles tender but with a slight tooth; if you prefer softer noodles, cook a few minutes longer.

If the soup looks too thick as the noodles absorb liquid, add another ½–1 cup of broth to reach your preferred consistency. If you want it more stew-like, keep it as is.

Step 7 — Finish with greens and cheese

Once the noodles are cooked to your liking, stir in the 3 cups fresh baby spinach. It will wilt quickly in the hot soup — about 1–2 minutes. Turn off the heat and stir in the ½ cup shredded Parmesan so it melts into the broth and adds richness.

Mix 1 cup fresh ricotta and 1 cup shredded mozzarella in a small bowl until smooth — this is what you’ll dollop on each serving. The creaminess of the ricotta plus the melty mozzarella gives each spoonful that lasagna feel.

Step 8 — Serve

Ladle the soup into bowls and top each portion with a generous spoonful (or two) of the ricotta-mozzarella mixture. If you like, sprinkle a little extra Parmesan and some fresh chopped basil or parsley on top. Serve with crusty bread, garlic toast, or a simple green salad.

Common Mistakes to Avoid

One of the most common issues cooks run into with One Pot Lasagna Soup is forgetting that the noodles will continue to soften as they sit. Overcooked noodles can turn the soup into mush, but undercooked noodles are just as disappointing. The good news is this recipe is very forgiving — keep a watchful eye toward the end of cooking and taste a noodle for doneness.

Mistake 1: Not browning the tomato paste

Skipping the step of cooking the tomato paste directly in the pot is a small shortcut that noticeably dulls the final flavor. Blooming the paste for a minute concentrates the tomato taste and adds depth, so take that extra moment.

Mistake 2: Adding too many noodles at once

Dropping all your pasta into a turbulent simmer can cause pieces to stick together. Stir gently and give the noodles a little space; if your pot is small, cook in two batches or use fewer noodles.

Mistake 3: Over-salting early

Broth and jarred pasta sauce often contain salt. If you salt at the beginning, you risk an overly salty soup by the time it’s reduced and the noodles absorb liquid. Season lightly while cooking and adjust salt to taste at the end.

Serving Suggestions for One Pot Lasagna Soup

This soup is a complete, cozy meal on its own, but little extras make it feel special without much work. I like pairing it with one or two simple sides and letting the bowl of soup be the star.

Bread and butter pick

A warm, crusty baguette or slices of garlic bread are perfect for dipping and soaking up the tomato-rich broth.

Simple green salad

A crisp salad with mixed greens, a light vinaigrette, and maybe a few cherry tomatoes balances the richness of the soup.

Kid-friendly tweaks

Serve the ricotta-mozzarella mixture on the side so picky eaters can add amount to their taste, and keep the red pepper flakes separate.

Conclusion

I promise — One Pot Lasagna Soup is easier than it looks, and the payoff is pure comfort. It captures the warm, cheesy goodness of lasagna with half the fuss and a single pot to wash. I love how customizable it is: swap in different meats, go vegetarian with mushrooms and lentils, or add more greens to stretch it further. If you want a visual walk-through, this version with a helpful video is a great reference: Easy Lasagna Soup (with video!) – Carlsbad Cravings, and if you’d like to explore another writer’s take for comparison, check this One Pot Lasagna Soup recipe for tips and variations.

FAQs About One Pot Lasagna Soup

Can I make One Pot Lasagna Soup ahead of time?

Yes — One Pot Lasagna Soup stores well in the fridge for up to 3–4 days. Keep any ricotta-mozzarella topping separate and add it when you reheat and serve to preserve freshness and texture. If the noodles absorb too much liquid in storage, stir in a little extra broth when reheating to loosen the soup.

Is One Pot Lasagna Soup freezer-friendly?

You can freeze One Pot Lasagna Soup, but pasta can change texture after freezing and thawing. If you plan to freeze, undercook the noodles slightly (by a minute or two), cool the soup quickly, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth as needed.

How do I make One Pot Lasagna Soup vegetarian?

For a vegetarian One Pot Lasagna Soup, skip the beef and sausage and use a hearty mix of vegetables and plant-based proteins — mushrooms, lentils, or a can of drained white beans work great. Use vegetable broth and boost umami with a tablespoon of soy sauce or miso if you like.

Can I use fresh lasagna noodles in One Pot Lasagna Soup?

Fresh lasagna noodles will cook much faster than dried ones. If using fresh noodles, reduce the simmer time and check for doneness after 6–8 minutes. You may also want to break fresh noodles into slightly larger pieces to prevent them disintegrating.

How spicy is the One Pot Lasagna Soup?

The base recipe has a gentle warmth from ¼ tsp red pepper flakes, which is mild. You can omit them entirely for a kid-friendly version or increase to ½ tsp (or add a splash of hot sauce) if you prefer more heat. Always taste and adjust to your preference before serving.

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