One-Pot Lasagna Soup (35 Minutes)

Nonna Rosa was a stickler for tradition, but even she would’ve appreciated fewer dishes to wash after a big meal. This one-pot lasagna soup takes all the familiar flavors of a classic lasagna and translates them into a comforting, easy-to-manage soup. It’s the kind of meal that feels substantial without keeping you tied to the kitchen for hours.

We’re talking about rich tomato broth, seasoned ground beef, broken lasagna noodles, and that essential creamy, cheesy topping, all cooked in a single pot. It captures the essence of a layered lasagna, but in a format that works well for a weeknight dinner in my small LA apartment kitchen. The process is straightforward, leaving you with more time to actually enjoy dinner instead of just preparing it.

Pantry Staples

You’ll need crushed tomatoes and tomato sauce for the rich base. Dried basil and oregano provide classic Italian seasoning. Beef broth creates the soup’s liquid body, and I often use Trader Joe’s brand.

Fresh Produce

A yellow onion and a couple of garlic cloves are the aromatic foundation for this soup.

Proteins and Dairy

Ground beef gives the soup substance. Ricotta, mozzarella, and Parmesan cheeses are essential for that creamy, savory topping.

The Pasta

Lasagna noodles, broken into pieces, serve as the “pasta” element in this soup.

Instructions

Prepare the Base

On a Tuesday night in Silver Lake, I started this recipe by heating olive oil in my 6-quart Instant Pot Duo on the “Sauté” function. Brown the ground beef, breaking it up with a spoon as it cooks. Once it’s no longer pink, drain any excess fat. Add the chopped yellow onion to the pot and cook until it softens, usually about five minutes. Stir in the minced garlic and let it cook for just one more minute until you can smell its aroma.

Build the Broth

Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the dried basil, dried oregano, and red pepper flakes if you’re using them. Season with salt and black pepper to your preference. Bring the mixture to a gentle simmer.

Cook the Pasta

Break your lasagna noodles into pieces, roughly 2-3 inches long. Add these broken noodles to the simmering soup. Stir everything well to make sure all the noodles are submerged in the liquid. Cook for 15 to 20 minutes, or until the noodles are tender. You’ll want to stir occasionally so they don’t stick to the bottom of the pot.

Assemble the Topping

While the soup is cooking, take a small bowl and combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. This will be your creamy topping for each serving.

Serve

Ladle the hot soup into bowls. Top each serving with a dollop of the prepared cheese mixture. Garnish with fresh parsley if you like.

Notes From My Kitchen

One thing I’ve noticed with this lasagna soup is that the noodles continue to absorb liquid even after you turn off the heat. If you’re not serving it right away, the soup will thicken considerably. I usually account for this by having a little extra broth on hand to loosen it up before serving leftovers.

I once tried to add the cheese mixture directly into the pot at the end, thinking it would save a step. The ricotta broke down and made the whole soup a bit grainy, losing that distinct creamy topping texture. Now I always serve the cheese on top of individual bowls. A good crusty bread for dipping is essential here, in my opinion. Sometimes I’ll add a handful of fresh spinach at the very end, right before serving, for some added greens.

Variations

Dietary Swaps

For a vegetarian version, swap the ground beef for plant-based crumbles or a mix of sautéed mushrooms and zucchini. Use vegetable broth instead of beef broth. Gluten-free lasagna noodles can also be used.

Flavor Boosters

A splash of balsamic vinegar at the end can brighten the flavors. For a deeper taste, add a tablespoon of tomato paste when you’re cooking the onions and garlic.

Protein Alternatives

Italian sweet sausage, removed from its casing, works well in place of ground beef. Ground turkey is another option for a lighter soup.

Storage

Leftovers of this soup keep well in an airtight container in the refrigerator for up to three days. The noodles will continue to absorb liquid over time, so expect the soup to thicken considerably. When reheating, I often add a splash of beef broth or water to bring it back to a desirable consistency. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally. The fresh cheese topping is best added right before serving, not stored with the soup.

FAQ

Can I use different noodles?

While lasagna noodles are traditional, you could use other sturdy, flat pasta like mafalda or pappardelle, broken into pieces. Avoid very thin pastas as they tend to get mushy quickly in soup.

Why are my noodles mushy?

Noodles often become mushy from overcooking. Keep a close eye on them during the last few minutes of simmering. They should be tender but still have a slight bite. Cooking them directly in the broth also means they absorb more liquid.

Freezing the soup

You can freeze this soup, but the texture of the noodles might change slightly upon thawing, becoming softer. Freeze without the cheese topping in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently.

Nutritional Information

Each serving of this soup is estimated to contain around 550 calories. It provides about 30g of protein and 5g of fiber. Keep in mind these figures are approximate; variations in ingredient brands, such as the sodium content of your beef broth or the fat content of your cheese, will affect the final nutritional values. This information is intended as a general guide. For more recipe ideas, you can check out our Pinterest page.

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