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A warm, cheesy One-Pot Lasagna Soup filled with tender pasta, rich tomato broth, melted mozzarella, and basil, served in a rustic bowl.

One-Pot Lasagna Soup

This One-Pot Lasagna Soup delivers all the cozy, cheesy, saucy flavor of traditional lasagna—without the layering, extra dishes, or long cooking time. Tender noodles, rich tomato broth, melted mozzarella, and a dollop of ricotta make this a comforting 30-minute dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian Inspired
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Protein & Base
  • 1 lb ground beef or turkey
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
Liquids & Seasoning
  • 4 cups chicken or vegetable broth
  • 1 tbsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes optional
  • salt & pepper to taste
Pasta & Cheeses
  • 8 oz broken lasagna noodles or mafalda, rotini, or rigatoni
  • 1 cup shredded mozzarella
  • 1/2 cup Parmesan cheese grated
  • 1 cup ricotta for topping
Finishing Touches
  • fresh basil for garnish

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Sauté onions and garlic in olive oil until softened and fragrant.
  2. Add ground beef or turkey and cook until browned and caramelized.
  3. Stir in tomato paste, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
  4. Add broken lasagna noodles. Cook, stirring occasionally, until tender and infused with flavor.
  5. Stir in mozzarella and Parmesan until melted into the soup.
  6. Ladle into bowls and top each serving with ricotta and fresh basil.

Notes

Freeze without pasta (pasta becomes mushy). Add fresh cooked noodles when reheating. For extra flavor, add a spoonful of basil pesto to each bowl.