Dinner

One Pot Lasagna Soup Recipe

Name: One Pot Lasagna Soup Recipe
Prep time: 13 min
Cook time: 27 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20 or 85/15 fat content); 3 garlic cloves, finely minced; 1/2 yellow onion, diced; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp dried basil; 1/2 tsp dried oregano; 1 tsp kosher salt, plus more as needed; Freshly ground black pepper, to taste; 14 oz can crushed tomatoes; 32 oz chicken broth, plus more if needed; 1 cup water; 2 tsp tomato paste; 6 oz lasagna noodles, broken into ~2-inch pieces; 1 cup frozen chopped spinach; 1/4 cup heavy cream; Ricotta cheese; 4 oz mozzarella cheese, sliced; Parmesan cheese, optional

ByLana Polati October 23, 2025October 23, 2025

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Introduction

If you’re looking for a hearty and cozy meal that captures all the flavors of classic lasagna without the fuss, this one pot lasagna soup is your answer. It combines tender pasta, rich tomato broth, Italian sausage, and creamy cheeses—all cooked together in one pot for easy cleanup. Perfect for busy weeknights or chilly evenings when comfort food is a must.

A blue pot filled with a thick stew-like pasta dish is shown from above. It has wide, wavy-edged pasta pieces scattered throughout a rich red tomato sauce with visible ground meat chunks. Dark green leafy herbs are mixed in, adding contrast. There is a wooden spoon partially submerged on the right side, stirring the mixture. The inside walls of the pot are coated with sauce, showing the thickness of the dish. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
3 garlic cloves, finely minced
1/2 yellow onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried basil
1/2 tsp dried oregano
1 tsp kosher salt, plus more as needed
Freshly ground black pepper, to taste
14 oz can crushed tomatoes
32 oz chicken broth, more if needed
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken up
1 cup frozen chopped spinach
1/4 cup heavy cream
Ricotta cheese, for serving
4 oz mozzarella cheese, cut in slices, for serving
Parmesan cheese, optional, for serving

Instructions

Step 1: In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease. For deeper flavor, allow some crispy browned bits to form before draining.
Step 2: Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir and cook over medium-low heat for about 5 minutes, letting the onion soften and aromas develop. Stir frequently to avoid burning the garlic.
Step 3: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles and stir well. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the noodles begin to soften.
Step 4: Stir in the frozen chopped spinach and heavy cream. Continue to simmer uncovered on low heat for another 5 minutes until heated through and creamy. Taste and adjust seasoning if needed.
Step 5: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot soup over the cheese to allow it to melt. Top with a dollop of ricotta cheese and sprinkle with Parmesan if using, for that classic lasagna flavor.

Tips & Variations

Use ground turkey, Italian sausage, or ground chicken instead of beef for a lighter option. Add a bit more seasoning if using leaner meats.
Substitute lasagna noodles with penne, rigatoni, or broken spaghetti; just keep cooking times similar.
Vegetable broth can replace chicken broth for a lighter soup, or beef broth for richer flavor.
Swap frozen spinach for fresh spinach or kale, adding fresh greens in the last few minutes of cooking.
Half-and-half or whole milk can substitute heavy cream for a lighter version, though the soup will be less rich.
Cottage cheese or cream cheese can be used instead of ricotta for different creamy textures.
Wait until the broth is simmering before adding noodles to prevent mushy pasta.
Brown the ground beef in small pieces for better flavor and texture, avoiding steaming the meat.
Add cream near the end of cooking to prevent curdling and ensure a smooth finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen, but the noodles will absorb more liquid, so add extra broth when reheating. Freeze portions for up to 3 months, leaving out the cream; add cream fresh when reheating. Warm gently on the stovetop over medium-low heat, stirring and thinning with broth as needed. Microwave in intervals, stirring to heat evenly. For serving, add fresh ricotta and mozzarella to maintain authentic texture and flavor.