One-Pot Lasagna Soup

One-Pot Lasagna Soup: A Comforting Twist on a Classic Favorite

If you love the rich, cheesy layers of traditional lasagna but don’t want to spend hours in the kitchen or deal with piles of dirty dishes, then One-Pot Lasagna Soup is your new go-to meal. This hearty, flavorful soup captures all the essence of classic Italian-American lasagna—tender pasta, savory meat sauce, melted cheese, and aromatic herbs—but served in a bowl with just one pot to clean. Perfect for weeknight dinners, chilly evenings, or anytime you crave comfort food without the fuss.

The History of Lasagna and Its Evolution into Soup

Lasagna traces its roots back to ancient Greece, where a flat dough called “laganon” was layered and baked. The concept evolved in Italy during the Middle Ages, particularly in Naples, where early versions of layered pasta dishes emerged. By the 19th century, lasagna as we know it—with ricotta, mozzarella, tomato sauce, and ground meat—became popular in southern Italy and later spread across the world thanks to Italian immigration.

In recent decades, culinary innovation has led to deconstructed versions of beloved dishes. Enter One-Pot Lasagna Soup—a modern twist born out of the desire for simplicity, speed, and comfort. Inspired by the growing popularity of “deconstructed” meals and one-pot wonders (thanks in part to food bloggers and busy home cooks), this soup transforms lasagna’s core ingredients into a warm, brothy dish that maintains all the flavor while cutting down on time and cleanup. It’s a perfect example of how tradition meets convenience in today’s kitchens.

Ingredients Breakdown: What Makes This Soup So Delicious

The magic of One-Pot Lasagna Soup lies in its thoughtful combination of ingredients that mirror those found in a traditional lasagna. Each component plays a vital role in building layers of flavor, texture, and satisfaction:

• Ground Beef or Italian Sausage: Provides a rich, meaty base. You can use lean beef, turkey, pork, or plant-based crumbles for a vegetarian version.
• Onion and Garlic: Essential aromatics that form the flavor foundation of the soup.
• Carrots and Celery (optional): Add sweetness, depth, and a subtle crunch while boosting nutrition.
• Canned Tomatoes: Diced tomatoes and tomato sauce deliver tangy acidity and body. Some recipes include tomato paste for extra richness.
• Beef or Vegetable Broth: Creates the liquid base of the soup. Low-sodium options allow better control over salt levels.
• Lasagna Noodles: Broken into pieces and cooked directly in the pot. No-boil noodles work well too.
• Italian Seasoning: A blend of oregano, basil, thyme, rosemary, and marjoram gives the soup its signature Mediterranean flair.
• Bay Leaf: Adds a subtle earthy note; removed before serving.
• Spinach or Kale: Introduces color, nutrients, and a pop of freshness. Frozen spinach works great here.
• Cheeses: Ricotta, mozzarella, and Parmesan bring creaminess, stretch, and umami. They’re typically stirred in at the end or used as toppings.
• Olive Oil: Used for sautéing, it enhances flavor and promotes even browning.

This symphony of ingredients ensures every spoonful tastes like a bite of lasagna, only warmer and more comforting.

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

Follow these detailed steps to create a delicious, restaurant-quality One-Pot Lasagna Soup right in your own kitchen:

1. Gather Your Ingredients: Measure out all components before starting. This makes cooking smoother and prevents last-minute scrambling.
2. Heat the Pot: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add 1–2 tablespoons of olive oil.
3. Sauté Aromatics: Add 1 diced onion, 2–3 minced garlic cloves, 1 diced carrot, and 1 stalk of diced celery (if using). Cook for 5–7 minutes until softened and fragrant.
4. Brown the Meat: Add 1 pound of ground beef or Italian sausage. Break it apart with a wooden spoon and cook until browned and no longer pink. Drain excess fat if desired.
5. Build Flavor: Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor. Then add 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (optional), salt, and black pepper to taste.
6. Add Liquids and Tomatoes: Pour in 4 cups of low-sodium beef or vegetable broth, 1 (15 oz) can of diced tomatoes (with juice), and ½ cup of tomato sauce. Stir well.
7. Insert Bay Leaf: Add 1 bay leaf for subtle aroma. Remember to remove it later.
8. Add Noodles: Break 8 oz of lasagna noodles into 2-inch pieces and stir them into the pot. Ensure they are submerged in liquid.
9. Simmer Until Tender: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until noodles are al dente and soup has thickened slightly.
10. Incorporate Greens: Stir in 2–3 cups of fresh spinach or chopped kale. Cook for 2–3 minutes until wilted.
11. Finish with Cheese: Remove the bay leaf. Stir in ½ cup of ricotta, ½ cup shredded mozzarella, and ¼ cup grated Parmesan. For extra creaminess, you can blend part of the soup and mix it back in.
12. Taste and Adjust: Season with additional salt, pepper, or herbs if needed.
13. Serve Hot: Ladle into bowls and top with extra Parmesan, fresh basil, crushed red pepper, or a drizzle of olive oil.

Tips for the Best One-Pot Lasagna Soup

• Don’t Overcook the Noodles: Lasagna noodles continue to absorb liquid even after turning off the heat. Aim for al dente—they’ll soften further as the soup sits.
• Use Quality Broth: The broth significantly impacts flavor. Choose a high-quality brand or homemade stock for best results.
• Break Noodles Evenly: Use kitchen shears or your hands to break noodles into uniform pieces so they cook evenly.
• Add Cheese Off Heat: To prevent curdling, remove the pot from heat before adding soft cheeses like ricotta and mozzarella.
• Let It Rest: Allow the soup to sit for 5–10 minutes after cooking. This helps flavors meld and texture stabilize.
• Prevent Sticking: Stir frequently during simmering, especially once noodles start releasing starch.
• Adjust Consistency: If soup thickens too much upon standing, thin it with a splash of broth or water when reheating.
• Fresh Herbs at the End: Stir in chopped fresh basil or parsley just before serving for a bright, aromatic finish.

Variations and Customizations

One of the best things about One-Pot Lasagna Soup is how easily it adapts to dietary needs and personal preferences. Here are some creative variations:

• Vegetarian Version: Omit meat and use lentils, mushrooms, or textured vegetable protein (TVP). Boost umami with soy sauce or miso paste.
• Vegan Option: Skip dairy and use cashew cream, nutritional yeast, or vegan cheese alternatives. Opt for plant-based meat substitutes.
• Gluten-Free: Substitute regular lasagna noodles with gluten-free pasta or small shapes like penne or rigatoni.
• Turkey or Chicken: Use ground turkey or shredded rotisserie chicken for a lighter protein option.
• Dairy-Free Creaminess: Blend soaked cashews or white beans into the soup for richness without cheese.
• Spicy Kick: Add sliced jalapeños, extra red pepper flakes, or spicy Italian sausage.
• Premium Upgrade: Stir in sun-dried tomatoes, artichoke hearts, or roasted red peppers for gourmet flair.
• Extra Veggies: Add zucchini, bell peppers, or peas for more color and nutrients.
• Kid-Friendly: Reduce spices and increase mild cheese. Serve with garlic bread for dipping.
• Slow Cooker Method: Brown meat and sauté veggies first, then transfer to a slow cooker with remaining ingredients (except noodles and cheese). Add noodles in the last 30 minutes and finish with cheese.
• Instant Pot Version: Use sauté function for meat and veggies, then pressure cook with broth and noodles for 4 minutes with natural release. Finish with greens and cheese.

Health Considerations and Nutritional Value

While One-Pot Lasagna Soup is undeniably comforting, it can be adapted to fit various health goals:

• Calories: A typical serving ranges from 350–500 calories, depending on meat type, cheese amount, and noodle quantity.
• Protein: With ground beef and cheese, each serving offers 20–30g of protein, making it satisfying and muscle-friendly.
• Fiber: Adding vegetables and whole grain or legume-based noodles boosts fiber content, aiding digestion and satiety.
• Sodium: Store-bought broths and canned tomatoes can be high in sodium. Opt for low-sodium versions and season to taste.
• Fat Content: Using lean meat, reducing cheese, or choosing part-skim dairy lowers saturated fat.
• Vegetable Power: Spinach, carrots, and celery contribute vitamins A, C, K, potassium, and antioxidants.
• Balanced Meal: Serve with a side salad and whole-grain bread to round out nutrition.
• Portion Control: This soup is filling, so moderate portions help manage calorie intake without sacrificing satisfaction.
• Meal Prep Friendly: Stores well in the fridge for up to 5 days and freezes beautifully (without dairy). Reheat gently and add fresh cheese when serving.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced (optional)
• 1 lb ground beef or Italian sausage
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 4 cups low-sodium beef or vegetable broth
• 1 (15 oz) can diced tomatoes, undrained
• ½ cup tomato sauce
• 1 bay leaf
• 8 oz lasagna noodles, broken into pieces
• 2–3 cups fresh baby spinach or chopped kale
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese, plus extra for serving
• Fresh basil or parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
2. Add ground beef or sausage. Cook until browned and cooked through, breaking it apart with a spoon. Drain excess fat if needed.
3. Stir in tomato paste and cook for 1 minute. Add oregano, basil, red pepper flakes, salt, and pepper. Stir to combine.
4. Pour in broth, diced tomatoes with juice, and tomato sauce. Add the bay leaf and stir well.
5. Bring mixture to a boil. Add broken lasagna noodles, ensuring they are covered by liquid. Add more broth or water if necessary.
6. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until noodles are tender.
7. Stir in spinach or kale and cook until wilted, about 2–3 minutes.
8. Remove bay leaf. Turn off heat and stir in ricotta, mozzarella, and Parmesan until melted and creamy.
9. Taste and adjust seasoning. Let soup rest for 5 minutes to thicken slightly.
10. Ladle into bowls and garnish with extra Parmesan, fresh herbs, or a drizzle of olive oil.
11. Serve hot with crusty bread, garlic toast, or a simple green salad.

FAQ

Can I make this soup ahead of time?
Yes! Prepare the soup (without adding cheese) up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently on the stove and stir in cheese just before serving.

Can I freeze Lasagna Soup?
Absolutely. Freeze without cheese and dairy for best texture. Thaw overnight in the fridge and reheat on the stove, adding fresh cheese at the end.

Why did my soup turn out too thick?
Noodles absorb liquid as they sit. If soup thickens, simply stir in a little warm broth or water when reheating.

What kind of noodles should I use?
Traditional lasagna noodles work best. No-boil noodles are fine. For alternatives, try gluten-free, whole wheat, or chickpea-based noodles.

Can I use pre-shredded cheese?
Yes, but block cheese freshly grated melts better and doesn’t contain anti-caking agents that can make the soup grainy.

Is this soup kid-friendly?
Yes! Kids love the cheesy, pasta-filled broth. You can reduce spices and serve with fun-shaped noodles for picky eaters.

How do I store leftovers?
Cool completely and store in a sealed container in the fridge for up to 5 days. Reheat gently on the stove or microwave.

Can I make it in an Instant Pot?
Yes. Sauté meat and veggies using the sauté function. Add all ingredients except noodles, cheese, and greens. Pressure cook for 4 minutes, quick release, then add noodles and cook on sauté for 6–8 minutes until tender. Finish with greens and cheese.

Summary

One-Pot Lasagna Soup brings all the cozy, cheesy goodness of lasagna into a quick, easy, and mess-free bowl of comfort. Packed with savory meat, tender noodles, fresh vegetables, and melty cheese, it’s a family favorite that comes together in under 30 minutes.