Introduction

This BEST EVER One-Pot Lasagna Soup Recipe delivers all the comforting, cheesy layers of classic lasagna in a fraction of the time and with just one pot to wash. After extensive testing, I’ve perfected this method to ensure maximum flavor and the ideal noodle texture, making it a reliable weeknight hero your family will request again and again.

Ingredients

The magic of this soup lies in its simple, high-quality components. Using fresh aromatics and a good crushed tomato will build a rich, savory base that truly tastes like a deconstructed lasagna.

• 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
• 4 oz mozzarella cheese, cut in slices
• Parmesan cheese, optional

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined one-pot method is about 50% faster than assembling and baking a traditional lasagna. The entire process takes well under an hour, making it a perfect solution for busy weeknights when you crave deep, satisfying flavor without the long cook time.

Step-by-Step Instructions

Step 1 — Brown the Aromatics and Beef

In a large Dutch oven or heavy-bottomed pot, cook the ground beef, diced onion, and minced garlic over medium-high heat. Sautéing, which means cooking quickly in a small amount of fat, helps brown the meat and release the aromatic oils from the onion and garlic. Break up the beef with a spoon until it is fully browned and no pink remains.

Step 2 — Season the Base

Once the meat is browned, stir in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Toasting these dried herbs directly in the pot for about 30 seconds unlocks their essential oils, creating a more complex and robust flavor foundation for your soup.

Step 3 — Build the Broth

Add the crushed tomatoes, chicken broth, water, and tomato paste to the pot. Use your spoon to fully dissolve the tomato paste into the liquid. Bring everything to a gentle boil, then immediately reduce the heat to a simmer. This simmering stage is where the flavors begin to marry.

Step 4 — Cook the Noodles

Add the broken lasagna noodles to the simmering broth. Stir to submerge them. Let them cook according to the package directions, usually 10-12 minutes, stirring occasionally to prevent sticking. The noodles will absorb some of the broth and thicken the soup as they cook.

Step 5 — Incorporate Spinach and Cream

Once the noodles are al dente (tender but still with a slight bite), stir in the frozen chopped spinach. It will thaw and wilt quickly in the hot soup. Then, turn off the heat and stir in the heavy cream. Adding the cream off the heat prevents it from curdling and gives the soup a luxurious, velvety finish.

Step 6 — Adjust and Serve

Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup has thickened too much, you can thin it with a splash of additional chicken broth. Ladle the hot soup into bowls and top generously with dollops of ricotta, slices of mozzarella, and a sprinkle of optional Parmesan. The residual heat will perfectly melt the cheeses.

Nutritional Information

Calories	~480
Protein	32g
Carbohydrates	38g
Fat	22g
Fiber	5g
Sodium	~1100mg

This hearty one-pot lasagna soup is a high-protein meal, with a single serving providing over 30 grams. The spinach contributes iron and Vitamin A. Note: Estimates are based on typical ingredients and a 1.5-cup serving size. Values may vary with specific brands or adjustments.

Healthier Alternatives

• Ground Turkey or Chicken — A leaner protein that still absorbs the rich tomato and herb flavors beautifully.
• Whole Wheat or Lentil Lasagna Noodles — For added fiber and a lower glycemic index, maintaining the classic texture.
• Low-Sodium Broth & No-Salt-Added Tomatoes — Reduces sodium by up to 40%, allowing you to control seasoning to taste.
• Full-Fat Greek Yogurt or Cashew Cream — A tangy, high-protein swap for heavy cream that still adds creaminess.
• Dairy-Free Cheese & Nutritional Yeast — Creates a vegan-friendly, cheesy topping with a savory, umami punch.
• Add Zucchini Noodles (Zoodles) — Stir in spiralized zucchini during the last 2 minutes of cooking for a low-carb boost.

Serving Suggestions

• Serve with a side of warm, crusty garlic bread or a simple green salad with Italian dressing for a complete, restaurant-style meal.
• Perfect for casual gatherings or game day; set up a topping bar with extra ricotta, fresh basil, red pepper flakes, and grated Parmesan.
• Pair with a medium-bodied red wine like Chianti or a sparkling water with lemon for a refreshing contrast to the rich soup.
• For a cozy winter meal, serve in a deep, pre-warmed bowl and garnish with a fresh oregano sprig.
• This recipe doubles easily, making it ideal for weekly meal prep. Portion it into containers for ready-to-go lunches.

This versatile soup transitions seamlessly from a quick weeknight dinner to a centerpiece for weekend entertaining, especially during cooler months.

Common Mistakes to Avoid

• Mistake: Adding the cream while the soup is at a rolling boil. Fix: Always turn off the heat first, as instructed in Step 5, to prevent curdling.
• Mistake: Not breaking the lasagna noodles into small enough pieces. Fix: Break them into 1-2 inch fragments so they cook evenly and are easy to eat with a spoon.
• Mistake: Skipping the herb-toasting step after browning the meat. Fix: Take 30 seconds to toast the dried herbs (Step 2) to unlock their full aromatic potential.
• Mistake: Overcrowding the pot when browning the beef. Fix: Use a large Dutch oven and cook in batches if needed to ensure proper browning, not steaming.
• Mistake: Letting the noodles overcook and become mushy. Fix: Set a timer for the lower end of the package’s cook time and check for al dente texture.
• Mistake: Forgetting to adjust seasoning at the end. Fix: Always taste and adjust salt and pepper after adding the cream, as it can mute flavors.

Storing Tips

• Fridge: Cool completely and store in an airtight container for up to 5 days. The noodles will continue to absorb liquid, so have extra broth on hand when reheating.
• Freezer: Freeze in portion-sized containers for up to 3 months. For best texture, slightly undercook the noodles initially. Thaw overnight in the fridge before reheating.
• Reheat: Gently warm on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of broth or water. Always reheat to an internal temperature of 165°F for food safety.

This BEST EVER One-Pot Lasagna Soup Recipe is a fantastic make-ahead meal. In my tests, the flavors deepen beautifully after 1 day in the fridge, making leftovers a coveted lunch.

Conclusion

This BEST EVER One-Pot Lasagna Soup Recipe is the ultimate comfort food hack, delivering deep, layered flavor without the hours of assembly and baking. It’s the perfect solution for satisfying that lasagna craving on any busy night. For another quick and delicious one-pot pasta, try this Broccoli Pasta Recipe. Give this recipe a try and share your results in the comments below!

Frequently Asked Questions

How many servings does this one-pot lasagna soup make?

This recipe yields approximately 6 generous, main-course servings. The exact number can vary based on serving size, but in my testing, a standard 1.5-cup ladle provides a hearty portion. If you’re serving it as a starter or for a larger crowd, you can easily stretch it to 8 servings by adding an extra cup of broth.

Can I use a different type of pasta if I don’t have lasagna noodles?

Absolutely. Mafalda, campanelle, or medium shell pasta are excellent substitutes, as their shapes hold the rich broth well. According to my recipe tests, you’ll need about 6 ounces (by weight) of any short pasta and should adjust the cook time based on the package directions for al dente texture.

Why did my soup turn out too watery or too thick?

This is usually due to noodle absorption rates and simmering time. If it’s too thin, let it simmer uncovered for 5-10 more minutes to reduce. If it’s too thick, simply stir in additional warm broth or water, 1/4 cup at a time, until your desired consistency is reached. The soup will also thicken as it cools, so I often aim for a slightly looser consistency right off the heat.

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