Cozy Lasagna Soup for the Soul, One-Pot Comfort
The Best Lasagna Soup is a one-pot dinner that turns classic lasagna into a ladle-able, spoonable meal without layering a single noodle. It gives you the same beefy tomato sauce, melted cheese and tender pasta, but in half the time and with one pot to wash.
All you need is ground beef, crushed tomatoes, broken lasagna noodles and a ricotta-parmesan swirl, ready in about 40 minutes for a weeknight dinner or a casual Sunday supper. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 30 min | 40 min | 6 servings | Medium |
Why You'll Love This Recipe
- One pot only: everything simmers together, so cleanup takes minutes.
- Faster than lasagna: no layering, no baking, no waiting for it to set.
- Budget friendly: pantry staples and one pound of ground beef feed the whole family.
- Kid approved: broken noodles in tomato broth are easier for little ones to eat than a lasagna slab.
- Make-ahead friendly: the broth tastes even better the next day.
The Best Lasagna Soup Ingredients
- Ground beef: brings the savory base; ground turkey works too if you want something lighter.
- Beef broth: builds the soup's backbone; low-sodium lets you control the salt.
- Crushed tomatoes: give the soup its deep red color and tang; a can of diced tomatoes works in a pinch.
- Lasagna noodles, broken: the whole point of this dish; snap them into two-inch pieces before they go in the pot.
- Ricotta cheese: swirled in at the end for that classic lasagna creaminess; cottage cheese is a fine substitute.
- Mozzarella and parmesan: melted on top for stretch and salty bite.
- Garlic and Italian seasoning: build the aromatic base; fresh basil at the end brightens everything.
- Worcestershire sauce (optional, for depth): many bottled versions contain anchovies, so swap in soy sauce with a splash of rice vinegar if you'd rather skip it.
Find exact amounts and measurements in the recipe card below.
Ways to Change It Up
- Swap the protein: ground turkey, ground chicken or Italian-style beef sausage all work well here.
- Add vegetables: diced zucchini or spinach stirred in during the last five minutes adds color without changing the flavor much.
- Turn up the heat: a pinch of red pepper flakes or a spoonful of chili paste gives it a kick.
- Slow cooker version: brown the beef first, then let everything but the noodles and cheese simmer on low for 6 hours; add noodles in the last 20 minutes so they don't turn mushy.
- Lighter version: use part-skim ricotta and mozzarella, and swap half the broth for extra crushed tomatoes.
How to Make The Best Lasagna Soup
- Brown the beef: cook ground beef with diced onion and garlic in a large pot until no pink remains, about 6 minutes, breaking it into small crumbles as it cooks.
- Build the broth: stir in crushed tomatoes, beef broth, Italian seasoning and a bay leaf, then bring to a gentle boil.
- Cook the noodles: drop in the broken lasagna noodles and simmer until just tender, about 10 to 12 minutes, stirring occasionally so they don't stick together.
- Make the cheese swirl: in a small bowl, mix ricotta with a little parmesan and a pinch of salt until smooth and creamy.
- Finish and serve: ladle the hot soup into bowls, drop a spoonful of the ricotta mixture on top, then scatter mozzarella and parmesan over everything so it melts on contact.
Forecipes Team Tips
- Don't overcook the noodles: pull the pot off the heat once they're just tender, since they keep softening in the hot broth.
- Salt at the end: broth and parmesan are both salty, so taste before adding more.
- Stir often: broken noodles like to clump together at the bottom of the pot, especially in the first few minutes.
- Fresh basil matters: a few torn leaves on top right before serving wake up the whole bowl.
What to Serve With It
A basket of warm Thanksgiving Garlic Butter Bread Rolls Everyone Fights Over is perfect for scooping up the broth to the last drop. A simple green salad with vinaigrette cuts through the richness, and if you're feeding a bigger crowd, a side of Pasta Fagioli Soup rounds things out for a cozy Italian spread.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. The noodles will soak up broth as they sit, so add a splash of water or broth when reheating on the stovetop over medium heat for 5 to 7 minutes. For longer storage, freeze the broth and beef mixture without the noodles for up to 3 months, then thaw overnight in the fridge and cook fresh noodles to add in.
The Best Lasagna Soup FAQ
Can I use regular pasta instead of lasagna noodles?
Yes, broken rigatoni, fusilli or even egg noodles work fine if that's what you have on hand.
Can I make this soup ahead of time?
You can make the broth and beef base up to 2 days ahead, then cook the noodles fresh when you're ready to serve so they stay tender instead of mushy.
Can I double this recipe?
Yes, just use a larger pot and add a few extra minutes to the simmering time so everything heats through evenly.
The Best Lasagna Soup
Ingredients
Method
- Brown the ground beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until no pink remains, about 6 minutes. Drain excess fat.
- Add garlic and tomato paste: Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for about 1 minute until fragrant and the paste darkens slightly.
- Pour in tomatoes and broth: Add the crushed tomatoes, beef broth, soy sauce, and rice vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Bring to a boil: Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Let it cook uncovered for 10 minutes so the flavors deepen.
- Add the broken noodles: Stir in the broken lasagna noodles. Cook for about 10 minutes, stirring occasionally so they don't stick, until just tender.
- Season to taste: Taste the soup and add salt and black pepper as needed. Remember the cheeses added next bring their own saltiness.
- Stir in mozzarella: Add the shredded mozzarella to the pot and stir until melted and incorporated into the broth.
- Top with ricotta: Ladle the soup into bowls and spoon a dollop of ricotta cheese on top of each serving, letting it soften into the hot broth.
- Garnish and serve: Sprinkle with grated Parmesan and fresh basil if desired. Serve immediately while hot.
More Recipes You'll Love
- One Pot Lasagna Soup: another take on this same cozy bowl, great for comparing flavor twists.
- Chicken Alfredo Lasagna: for when you want the creamy, baked version instead of soup.
- Easy Crockpot Lasagna: Slow-Cooked Italian Comfort: a hands-off dinner for busy weeknights.
- stuffed jumbo shells recipe: another ricotta-forward pasta dinner worth keeping in rotation.
