One Pot Lasagna Soup (Ready in Under an Hour!)

If lasagna had a fun, laid-back cousin who shows up in a hoodie instead of a tux, it would be this One Pot Lasagna Soup. All the cheesy, saucy comfort you crave—without the layering, without the baking, and without you wondering if you’ve accidentally made enough to feed a small wedding reception.

We’re talking about tender lasagna noodles swimming in a tomato-rich broth, dotted with beef and onions, and capped off with melty cheese. And the best part? It all happens in one pot. That means less time cooking, less time washing dishes, and more time living your best life.

Why You’ll Love This Lasagna Soup

• Weeknight-friendly: On the table in about 45 minutes.
• Year-round comfort: Thanks to canned tomatoes, you can whip this up even in the dead of winter.
• All-in-one pot magic: Fewer dishes = happier you.

Ingredients You’ll Need

• 1 teaspoon vegetable oil
• 1/2 pound (8 ounces) ground beef
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes with juices
• 2–3 cups chicken stock or broth
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 uncooked lasagna noodles, broken into bite-sized chunks
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon granulated sugar (optional)
• 1/4 cup full-fat ricotta cheese

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

1. Get things sizzling

Heat the vegetable oil in a Dutch oven or large pot until shimmery. Add the ground beef, onion, and a pinch of salt. Cook until the beef is no longer pink, breaking it up as you go—about 5–7 minutes. Drain any excess grease.

2. Add the garlic

Toss in the minced garlic and stir for 1 minute. Keep an eye on it—garlic burns fast and we want fragrant, not bitter.

3. Build the broth

Mix in the tomato paste, diced tomatoes (with their juices), 2 cups of chicken stock, oregano, salt, and pepper. Stir well, then bring it all to a boil.

4. Drop in the noodles

Once it’s bubbling, add the broken lasagna noodles. Cook until al dente—about 10–12 minutes—stirring occasionally to keep them from sticking. If the soup thickens too much, pour in that extra cup of broth.

5. Get cheesy

When noodles are ready, stir in mozzarella, Parmesan, and basil. Watch the cheese melt into the broth—it’s your cue to start hovering with a spoon.

6. Taste and tweak

If the tomatoes are leaning a little too tangy, stir in the sugar. Adjust seasonings to your liking.

7. Serve it up

Ladle the soup into bowls, then top each serving with a generous spoonful of ricotta. The heat will turn it into a creamy cloud of perfection.

Tips for the Best Lasagna Soup

• Don’t skip the ricotta – It’s the magic touch that makes this soup taste like lasagna.
• Want it creamier? Stir the ricotta into the pot before serving.
• Spice it up – Add red pepper flakes along with the oregano.
• Make it ahead – Slightly undercook the noodles if you’re planning to reheat later.

Serving Ideas

This soup is a meal on its own, but it plays really well with garlic bread, a crisp Caesar salad, or even a glass of red wine. And if you love cozy soups, you might also want to try my Roasted Tomato Basil Soup, this tangy-bright Lemon Chicken Orzo Soup, or my ultra-comforting Creamy Chicken Soup.

This One Pot Lasagna Soup proves you don’t need a full afternoon, multiple baking dishes, and a family gathering to enjoy all the flavors of lasagna. In under an hour, you’ve got hearty, cheesy, tomato-rich comfort in a bowl.

If you make it, snap a picture and share it. And if you’re into collecting recipes that make your kitchen smell like an Italian grandmother has moved in, you’ll love my recipe boards—come find them on Pinterest, where all the cozy comfort food magic lives.

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