1-Pot Lasagna Soup Recipe: Cheesy Comfort in 40 Minutes

Have you ever had one of those cravings where you want all the cozy, cheesy goodness of lasagna but don’t feel like layering noodles for hours? That’s exactly how my love affair with lasagna soup began – when my kitchen smelled like an Italian grandmother’s dream but only took 40 minutes to make. This genius one-pot wonder went viral in our house long before it hit TikTok, and let me tell you, once you try it, you’ll understand why.

I first stumbled upon this magical hybrid dish when my nephew begged for “spaghetti soup” during a snow day. Out of lasagna sheets (but with plenty of broken noodles), I improvised with what I now call “deconstructed lasagna in a bowl.” The kids went wild for the fun twist, and my sister – who usually avoids messy cooking projects – declared it the ultimate weeknight lifesaver. Now it’s our go-to for busy weeknights, unexpected guests (hello, last-minute book club!), and even my meal planning prep days.

The beauty of this lasagna soup recipe? That first spoonful transports you straight to comfort food heaven – rich tomato broth hugging tender pasta, with melty cheese clouds floating on top. Forget waiting for layers to bake – this stovetop version delivers all those familiar flavors fast. And when the weather turns chilly? Nothing beats curling up with a steaming bowl of this hug-in-a-mug creation.

Why You’ll Love This Lasagna Soup

Trust me, this isn’t just another soup recipe – it’s a game-changer for busy nights when you’re craving something hearty but don’t want the hassle. Here’s why it’s become my absolute favorite:

• Weeknight superhero: Ready in 40 minutes flat – faster than baking a traditional lasagna!
• One-pot wonder: Less dishes means more time to actually enjoy your meal (and sneak seconds).
• Comfort in a bowl: All the rich, cheesy flavors of lasagna with that soup-cozy feeling we crave.
• Plays well with others: Stovetop today? Instant Pot tomorrow? Crockpot when you’re out all day? Yes to all!
• Loves customization: Dairy-free? Just swap in your favorite plant-based cheeses – nobody will know the difference.

The first time I made this, my husband thought I’d spent hours in the kitchen. Now it’s his most-requested meal when he needs serious comfort food after long shifts. And when friends ask for the recipe? I wink and say “It’s lasagna’s easier, funnier cousin.”

Lasagna Soup Ingredients

What I love about this lasagna soup is how simple the ingredient list really is – just pantry staples plus a few fresh items you probably already have. Here’s everything you’ll need to create this comforting hug in a bowl:

• 1 lb ground beef (I use 85/15 for perfect richness)
• 1 medium onion, diced (about 1 cup – yellow onions are my go-to)
• 3 cloves garlic, minced (fresh is absolutely worth it here!)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling fancy)
• 4 cups chicken broth (homemade or good quality boxed)
• 2 cups water
• 8 lasagna noodles, broken into bite-sized pieces (this is the fun part!)
• 1 tsp dried basil (rub between your fingers to wake it up)
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste later)
• 1/4 tsp black pepper

Now for the glorious cheese mixture that makes this soup truly special:

• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (the real stuff, not the powder!)
• 2 tbsp chopped fresh parsley (for that pretty green pop)

Ingredient Notes & Substitutions

The beauty of this recipe is how adaptable it is when you’re in a pinch. Don’t have beef? Ground turkey or Italian sausage work wonderfully (just adjust seasoning). Making it dairy-free? I’ve had great success with Kite Hill ricotta and Violife cheeses – my lactose-intolerant niece couldn’t tell the difference!

A quick tip: splurge on good crushed tomatoes when you can – Cento and Muir Glen make a noticeable difference in flavor depth. And those broken lasagna noodles? You can absolutely use mafalda or campanelle if that’s what’s in your pantry – the soup doesn’t know the difference!

How to Make Lasagna Soup

Alright, let me walk you through my foolproof method for creating this comforting masterpiece. Trust me – if I can make this while half-asleep on a Tuesday night, you’ve got this too. Just follow these steps and you’ll be scooping up spoonfuls of lasagna happiness in no time!

1. Brown that beef: Grab your favorite soup pot (I use my trusty 5-quart Dutch oven) and toss in the ground beef over medium heat. Break it up with a wooden spoon while it cooks – no big chunks here! You want those little crumbles that’ll coat every noodle later. About 5 minutes should do it.
2. Sweat the aromatics: Once the beef’s no longer pink, add your diced onion and minced garlic. This is where the magic starts – that sizzle as they hit the pan? Pure music. Cook until the onions turn translucent and smell sweet, about 3 minutes. Don’t rush this step – those caramelized bits add serious flavor.
3. Build your broth: Now pour in the crushed tomatoes, chicken broth, and water. Throw in the basil, oregano, salt, and pepper too. Give everything a good stir and crank the heat up to bring it to a lively boil. You’ll know it’s ready when tiny bubbles dance across the surface.
4. Noodle time! Here comes the fun part – take your lasagna noodles and break them into bite-sized pieces right into the pot. No need to measure – think rustic chunks about the size of a quarter. The uneven sizes actually make the texture more interesting later.
5. Simmer to perfection: Reduce the heat to medium-low and let everything bubble gently for about 20 minutes. Stir occasionally to prevent sticking. The noodles should be al dente – soft but still have some bite. Remember, they’ll keep cooking a bit even after you turn off the heat!
6. Cheese blend magic: While the soup simmers, mix together your ricotta, mozzarella, and Parmesan in a small bowl. This creamy cloud is what takes the soup from good to “OH MY GOSH I NEED ANOTHER BOWL.”
7. Serve with flair: Ladle the hot soup into bowls and dollop with generous spoonfuls of that cheesy goodness. Top with fresh parsley for color – it makes all the difference!

Instant Pot Lasagna Soup Variation

Pressed for time? Let your Instant Pot do the work! After browning the beef (use the sauté function), add all ingredients except the noodles and cheese mixture. Seal the lid, set to Manual High Pressure for 5 minutes, then quick release when done. Stir in the broken noodles, reseal, and let sit on Keep Warm for 12 minutes (no pressure). The noodles cook perfectly without turning to mush!

Crockpot Lasagna Soup Variation

For hands-off cooking, brown the beef first (trust me – makes a flavor difference), then add everything BUT the noodles to your crockpot. Cook on Low for 6 hours or High for 3. Then, stir in the broken noodles and cook another 25 minutes on High until al dente. The slow simmer makes the flavors even richer, and adding noodles late keeps them perfectly textured.

Tips for Perfect Lasagna Soup

After making this lasagna soup more times than I can count (my family seriously can’t get enough!), I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” amazing. First, always reserve a little extra cheese mixture – that creamy dollop on top right before serving makes every bite extra special. The broth thickness can vary depending on your noodles, so if it looks too thin, just simmer uncovered for 5 more minutes. Too thick? A splash of extra broth fixes it right up!

Here’s my secret – let the soup sit for 5 minutes off the heat before serving. Those flavors marry together beautifully while it rests. And if you’re into meal planning like I am, brown a double batch of beef on Sunday and store half in the fridge. You’ll cut your Wednesday night dinner prep in half! This is one of those genius recipes that actually tastes better as leftovers, making it perfect for weight loss programs where you prep ahead.

Serving & Storing Lasagna Soup

One of my favorite things about this lasagna soup is how happily it plays with sides! I always serve it with warm, buttery garlic bread for dipping – that crispy-on-the-outside, soft-on-the-inside bread is perfect for soaking up every last drop of broth. When I’m feeling fancy (or trying to sneak in more veggies), a simple arugula salad with lemon dressing cuts through the richness beautifully. Got picky eaters? Just add extra cheese on top – works every time!

Leftovers? No problem! The soup keeps like a dream in the fridge for 3-4 days. Just store it separate from the cheese mixture – I use mason jars for easy portioning. To reheat, warm it gently on the stove with a splash of broth or water to loosen it up. This soup actually tastes even better the next day as the flavors deepen. And if you’re watching portions for weight loss programs, this soup freezes beautifully (just skip the noodles until thawing day). Just thaw overnight and warm it up for a quick, balanced meal that feels indulgent!

Lasagna Soup Nutrition

Okay, let’s chat about what’s actually in this glorious bowl of comfort – because yes, you absolutely can indulge guilt-free! (Nutritionists hate this one trick – just kidding!) Each hearty serving comes in at about 350 calories, with 20g of protein to keep you full and 35g carbs – perfect for fueling busy days. The fiber from those whole tomatoes and noodles helps balance everything out too.

A quick heads up – these numbers are estimates since we all tweak recipes differently (extra cheese, anyone?). If you’re watching carbs, try using zucchini noodles instead of pasta or check out those fantastic keto meal plan delivery services – they’ve got brilliant low-carb twists on comfort classics like this one!

Lasagna Soup FAQs

Share Your Lasagna Soup Creation

Nothing makes me happier than seeing your cozy lasagna soup creations! Snap a photo of that cheesy masterpiece and share it on Pinterest – I’m always pinning new ideas from fellow home cooks. And if this soup becomes your new obsession like it did for my family? Pay it forward by rating the recipe so others can find this comfort food gem too!

Print