One Pot Lasagna Soup

This mouthwatering one pot lasagna soup captures all the comforting flavors of classic lasagna in a warm, easy-to-make bowl. Perfect for busy weeknights, it combines a rich tomato broth with tender pasta, Italian sausage or ground beef, and creamy cheeses. Everything cooks together in one pot, cutting down on cleanup while giving you a hearty, satisfying meal that feels like a big cozy hug in a bowl.

I first made this during a hectic week and was amazed at how it filled the house with that classic Italian aroma. Now it’s a meal my family asks for whenever we want something comforting that doesn’t require hours in the kitchen.

Ingredients

• Ground beef: with a fat content around 80/20 or 85/15 for good flavor without greasiness ground chuck is my favorite for tenderness and marbling
• Garlic cloves: finely minced for that fresh, punchy aroma
• Yellow onion: diced to soften and add depth to the broth
• Garlic powder, onion powder, dried basil, and dried oregano: to layer in authentic Italian seasoning
• Kosher salt and freshly ground black pepper: to balance and highlight all flavors
• Crushed tomatoes: for a rich and tangy base choose quality canned tomatoes for the best flavor
• Chicken broth: adds richness and depth use homemade or low sodium if possible
• Water: to adjust soup consistency and keep it light
• Tomato paste: to give intensity and thickness to the broth
• Lasagna noodles: broken into bite-sized pieces so they cook evenly in the soup look for good quality pasta that holds its shape
• Frozen chopped spinach: adds color nutrition and a mild earthiness fresh spinach works well too if added at the end
• Heavy cream: for richness and a smooth finish heavy cream keeps the soup luscious and velvety
• Ricotta cheese: creamy and mild for topping adds authentic lasagna creaminess to each serving
• Mozzarella cheese: sliced to melt into the bowl for that gooey cheesy layer
• Parmesan cheese: optional for a salty finishing touch and complexity

Step-by-Step Instructions

Sauté the Ground Beef:

In a large pot over medium-high heat, add one pound of ground beef. Break it up with a spoon as it cooks so the meat browns evenly and no big clumps remain. Let it develop some crispy browned bits to deepen the flavor, then carefully drain off the excess grease to keep the soup from getting oily. This step is essential for building a rich meaty foundation.

Cook the Aromatics and Season the Meat:

Add three finely minced garlic cloves and half a diced yellow onion to the pot with the browned beef. Sprinkle in half a teaspoon each of garlic powder and onion powder, a quarter teaspoon of dried basil, half a teaspoon of dried oregano, one teaspoon of kosher salt, and freshly ground black pepper to taste. Stir frequently and cook over medium-low heat for about five minutes until the onion softens and the garlic releases its fragrance without burning. This layers in those classic Italian flavors.

Add Liquids, Tomato, and Noodles:

Pour in a 14-ounce can of crushed tomatoes, 32 ounces of chicken broth, one cup of water, and two teaspoons of tomato paste into the pot. Break six ounces of lasagna noodles into roughly two-inch pieces and stir them into the soup. Bring everything to a boil over medium-high heat, then lower to a simmer, cover, and cook for ten minutes until the noodles start to become tender but are not mushy. This keeps the pasta perfectly textured.

Stir in Spinach and Cream and Finish Cooking:

Add one cup of frozen chopped spinach and a quarter cup of heavy cream to the pot. Continue simmering on low heat uncovered for an additional five minutes. This warms the spinach through and creates a creamy consistency that brings the whole soup together. Taste and adjust seasoning with salt or pepper as needed.

Assemble and Serve Your Soup:

Place a few slices of mozzarella cheese in the bottom of each serving bowl. Ladle hot soup over the cheese so it melts into a gooey layer. Top with a dollop of ricotta cheese and sprinkle parmesan over the top if you like. The cheeses create that luscious, gooey texture and flavor that reminds you of baked lasagna but in a comforting soup form.

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My favorite part is the ricotta cheese dollop that melts into the hot soup creating that indulgent creamy bite. This dish always reminds me of cozy family dinners where everyone gathers around the table for a comforting meal that tastes like love.

Storage Tips

Keep leftovers refrigerated in an airtight container for up to four days. The flavors improve after sitting overnight. When reheating, add a splash of broth to loosen the noodles which tend to soak up the liquid. You can also freeze soup portions for up to three months. Just hold off on adding cream before freezing and add it fresh when warming up. Pasta softens slightly after freezing but the overall flavor stays delicious.

Ingredient Substitutions

Ground beef can be swapped for ground turkey, Italian sausage, or ground chicken. If you use leaner meat like turkey, add a touch of olive oil to boost flavor. For pasta, any small pasta shapes such as penne, rigatoni, or broken spaghetti will work well. Vegetable broth or beef broth can replace chicken broth depending on preference. Fresh spinach makes a great alternative to frozen; just add it near the end of cooking. Cottage cheese or cream cheese can stand in for ricotta though adjust quantities because they vary in richness and texture.

Serving Suggestions

This soup pairs perfectly with crusty garlic bread, warm dinner rolls, or focaccia to soak up every last drop of the rich tomato broth. A simple Caesar salad or fresh mixed greens with Italian dressing adds brightness and contrast. If you want to keep it easy grab some store-bought breadsticks and let the soup be the star of the meal. For an extra treat offer garlic knots alongside to make the meal indulgently satisfying.

Cultural Context

Lasagna is a beloved Italian classic traditionally made with layers of pasta, meat sauce, and cheese baked in the oven. This soup captures the essence of those flavors but adapts it for the busy home cook who wants that comfort without the fuss. One pot meals are gaining popularity worldwide because they combine convenience with big flavors making everyday dinners easier and more enjoyable.

Pro Tips

• Make sure you break up the ground beef into small pieces as it cooks so your soup has tender bits in every spoonful
• Wait to add the broken lasagna noodles until the broth is simmering to avoid mushy pasta
• Add the heavy cream at the very end of cooking to prevent curdling and keep the soup silky smooth

Commonly Asked Questions

→ What type of ground beef works best?

Ground chuck with 80/20 fat content offers rich flavor and tenderness. Leaner beef can be used but may need added olive oil for browning.

→ Can I use other meats instead of beef?

Yes, ground turkey, Italian sausage, or chicken all work well, but milder meats benefit from extra seasoning.

→ What pasta can replace lasagna noodles?

Short pasta like penne, rigatoni, or broken spaghetti are good alternatives; just adjust cooking time accordingly.

→ When should I add the cream?

Add cream toward the end of cooking to avoid curdling and achieve a smooth, creamy finish.

→ How do I prevent mushy noodles?

Add broken noodles only once the broth is simmering and cook them for about 10-12 minutes to keep texture intact.

→ What are good serving suggestions?

Serve with crusty garlic bread, warm rolls, or a crisp Caesar salad to complement the rich flavors.