One Pot Lasagna Soup

So you’re craving lasagna but don’t have the energy (or emotional strength) to deal with boiling noodles, layering cheese, and waiting an eternity for it to bake? Same. But lucky for both of us, there’s a cheat code — One Pot Lasagna Soup.

It’s everything you love about lasagna — the meaty sauce, the gooey cheese, the cozy comfort — but in soup form. Oh, and did I mention it’s all made in one pot? Less mess, less stress, more flavor. You’re welcome.

Why This Recipe Is Awesome

• It’s lazy-proof. No fancy layering or oven drama. Just toss, simmer, and slurp.
• It’s comfort food that still feels impressive. Like, “Oh this? Just something I whipped up.”
• One pot = fewer dishes. That means more time for Netflix, TikTok, or pretending to fold laundry.
• It’s customizable AF. Want turkey instead of beef? Sure. More cheese? Always.
• And the best part? It tastes like you spent hours cooking, even though you’ll be done before your next episode finishes buffering.

Ingredients You’ll Need

(Serves about 6 bowls of happiness)

• 1 tbsp olive oil – we’re not making soup-flavored grease, so go easy.
• 1 lb (450g) ground beef or turkey – your call, carnivore.
• 1 small onion, diced – makes the kitchen smell like you know what you’re doing.
• 3 garlic cloves, minced – measure with your heart.
• 4 cups low-sodium chicken or beef broth – the soup’s secret sauce.
• 2 cups crushed tomatoes – thick, rich, and perfect.
• 2 tbsp tomato paste – for that deep lasagna flavor without the effort.
• 1 tsp Italian seasoning – because basil and oregano make everything better.
• ½ tsp red pepper flakes (optional) – for those who like a little drama.
• 6–8 lasagna noodles, broken into chunks – imperfect on purpose.
• 1 cup ricotta cheese – the creamy dream team player.
• ½ cup shredded mozzarella – gooey magic.
• ¼ cup grated parmesan – flavor booster.
• Salt & black pepper – don’t skip these, unless you enjoy bland regret.
• Fresh basil or parsley (for garnish) – the finishing touch that screams “chef vibes.”

Step-by-Step Instructions

1. Brown that meat.
   In a large pot, heat olive oil over medium heat. Add your ground beef (or turkey). Break it up and cook until browned. Drain excess grease — we’re not about that shiny soup life.
2. Flavor foundation.
   Toss in diced onion and sauté until soft. Add garlic and cook for 30 seconds. Inhale that smell — you’re officially halfway to heaven.
3. Make it saucy.
   Stir in tomato paste, crushed tomatoes, broth, and Italian seasoning. Bring to a simmer. Season with salt, pepper, and red pepper flakes if you like it spicy.
4. Add the noodles.
   Break your lasagna noodles into smaller pieces and toss them in. Simmer uncovered for about 10 minutes, stirring occasionally so you don’t create a noodle monster at the bottom.
5. The cheesy moment.
   In a small bowl, mix ricotta, mozzarella, and parmesan. Once the noodles are tender, drop spoonfuls of this cheese mix into the soup. Swirl gently — don’t stir too hard unless you want cheese chaos.
6. Serve and slurp.
   Ladle into bowls, top with fresh basil, and admire your masterpiece. Snap a pic before devouring — you earned it.

Nutritional Facts

Nutrient	Per Serving (approx.)
Calories	410 kcal
Protein	32 g
Carbohydrates	30 g
Fat	17 g
Fiber	3 g
Sodium	650 mg
Calcium	210 mg

Why You’ll Love It:
This One Pot Lasagna Soup isn’t just comfort food—it’s smart comfort food. Packed with protein, calcium, and healthy carbs, it keeps you full without the food coma. Perfect for meal prep or lazy weeknights when you want something hearty but still semi-responsible. IMO, it’s the cozy hug your stomach didn’t know it needed.

Common Mistakes to Avoid

• Overcooking the noodles. Remember: tender, not mushy. This isn’t baby food.
• Adding cheese too early. Melted cheese blobs are great; burnt cheese soup… not so much.
• Skipping seasoning. No one likes bland lasagna. Taste as you go.
• Forgetting to stir. Unless you enjoy scraping burned noodles off the bottom of your pot.
• Not using enough broth. The soup thickens as it cools — better a little too soupy than pasta paste.

Alternatives & Substitutions

• Meat swaps: Use chicken sausage, ground turkey, or plant-based crumbles for a lighter vibe.
• Cheese tweaks: Cottage cheese can replace ricotta (if you must). Or go vegan with cashew ricotta.
• Noodle alternatives: Gluten-free pasta, chickpea noodles, or even broken-up lasagna sheets — all fair game.
• Extra veggies: Toss in spinach, zucchini, or mushrooms for a health boost.
• Creamy twist: Stir in a splash of cream or Greek yogurt before serving for added richness.

TBH, this recipe is forgiving — it’s like that one friend who’s cool with whatever movie you pick.

FAQ (Frequently Asked Questions)

Q1: Can I make this ahead of time?
Yup! Just store the soup and noodles separately. Combine when reheating to avoid noodle mush.

Q2: Can I freeze it?
Absolutely. Freeze without the noodles, then add fresh ones when reheating. Trust me, it’s worth it.

Q3: Can I make it vegetarian?
Totally. Swap the meat for lentils or mushrooms. Still tastes like a hug in a bowl.

Q4: Can I use store-bought pasta sauce?
Sure, if you’re feeling extra lazy. Just skip the crushed tomatoes and tomato paste.

Q5: How spicy is it?
Mild — unless you unleash the red pepper flakes like a daredevil.

Q6: Do I have to use lasagna noodles?
Nope! Penne, rotini, or whatever’s sitting in your pantry will do the trick.

Q7: How long does it last?
In the fridge? About 4 days. In the freezer? Up to 3 months. In your bowl? Probably 10 minutes.

Final Thoughts

And there you have it — One Pot Lasagna Soup, the no-fuss version of everyone’s favorite Italian comfort food. It’s hearty, cheesy, and satisfying without requiring a culinary degree or a cleanup crew.

Now go ahead, grab a spoon, and dig in. Whether you’re feeding a crowd, meal-prepping for the week, or just spoiling yourself after a long day, this soup delivers every single time.

Go ahead and call it what it is: the easiest lasagna you’ll ever make. ❤️