Nonna Rosa used to make her lasagna the traditional way, with layers of pasta and rich ragu that took an entire Sunday afternoon. It was a labor of love, but not something you could pull together on a Tuesday night after a long day. That’s where the idea for a one-pot lasagna soup started for me. It captures those familiar flavors of slow-cooked meat, sweet tomatoes, and creamy cheese, but without the multiple dishes and the oven time.
This version comes together in a single pot on my GE electric range. It’s a hearty, comforting meal that still feels special, even when dinner needs to be on the table quickly. You get the richness of a classic lasagna, but in a bowl, with less fuss. The broken noodles cook right in the broth, absorbing all those savory notes.
Proteins and aromatics
Ground beef provides the hearty base. A yellow onion and fresh garlic build the initial layer of flavor for the soup.
Tomato base
Crushed tomatoes and tomato sauce form the core, balanced by rich beef broth. I often use Trader Joe’s organic beef broth.
Pasta and dairy
Broken lasagna noodles cook directly in the soup. Heavy cream, Parmesan, and mozzarella add richness. Sometimes the mozzarella doesn’t melt as smoothly as I’d like.
Seasonings and garnish
Dried oregano, basil, and red pepper flakes add warmth. Fresh parsley for garnish brightens everything up at the end.
Instructions
Brown the beef
Heat a large pot over medium-high heat with olive oil. Add the ground beef, breaking it apart with a spoon as it cooks. Once browned, drain any rendered fat.
Build the aromatic base
Add the diced onion to the pot. Cook until it softens, about 5-7 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for one minute more until fragrant.
Simmer the tomato broth
Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Bring the mixture to a gentle simmer. Nonna Rosa always said a slow simmer was key for flavor.
Cook the noodles
Add the broken lasagna noodles to the simmering liquid. Stir to make sure they are submerged. Cook for 15-20 minutes, stirring occasionally, until the noodles are al dente. They will continue to soften slightly off the heat.
Finish with dairy
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until everything is well combined. Remove the pot from the heat. Stir in the shredded mozzarella until it melts into the soup.
Season and serve
Taste the soup and adjust seasoning with salt and freshly ground black pepper. Ladle into bowls, then garnish with fresh parsley and extra Parmesan cheese if you like.
Notes From My Kitchen
One evening last December, I was making this for dinner and realized I was out of beef broth. I used chicken broth instead, and while it was still good, the depth of flavor wasn’t quite the same. Beef broth really makes a difference here, so try to stick to it if you can.
I find that breaking the lasagna noodles into roughly 2-inch pieces works best. Too small and they disappear; too large and they’re harder to manage in a spoon. You want pieces that still feel like lasagna, just in a different form. A good Lodge Dutch oven handles this recipe well, keeping a consistent heat.
For serving, a simple side salad with a vinaigrette cuts through the richness nicely. Sometimes I’ll add a dollop of ricotta cheese right into the bowl before serving, which makes it even creamier. A crusty piece of sourdough for dipping is also a good idea.
Variations
Meat alternatives
For a vegetarian version, swap the ground beef for a plant-based ground meat alternative, or use cooked lentils. Just brown them as you would the beef.
Spice level adjustments
The red pepper flakes add a subtle warmth. If you prefer more heat, double the amount. For a milder soup, omit them entirely.
Cheese choices
While Parmesan and mozzarella are classic, consider adding a scoop of ricotta cheese when serving, or a sprinkle of smoked provolone for a different flavor.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid as they sit, so the soup will thicken considerably. This is normal.
When reheating, I usually add a splash of extra beef broth or water to loosen it up. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, portion it into microwave-safe bowls and reheat in the microwave for 1-2 minutes, stirring halfway. Freezing this soup isn’t ideal, as the pasta tends to get mushy when thawed and reheated.
FAQ
Can I use other pasta shapes?
You can use other short pasta shapes like penne or rotini, but the texture will be different. Lasagna noodles break apart and give that specific, flat noodle feel that makes this a lasagna soup.
How to prevent noodles from getting mushy?
Stirring occasionally while the noodles cook helps prevent sticking. Also, remove the pot from the heat as soon as the noodles are al dente. They will soften slightly more as the soup cools.
Is this recipe freezer-friendly?
Freezing this soup isn’t recommended. The pasta texture changes significantly after freezing and thawing, often becoming mushy. It’s best enjoyed fresh or after a day or two in the refrigerator.
Nutritional Information
The nutritional values provided are estimates. Factors like the specific brands of beef broth, cheese, and ground beef you choose can alter these figures. For instance, low-sodium broth will reduce the sodium content, and leaner ground beef will affect fat and calorie counts. These estimates are based on a standard preparation of the recipe.
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One-Pot Lasagna Soup (60 Minutes)
- Total Time: 45 minutes
- Yield: 6 servings
Description
This recipe details how to prepare a one-pot lasagna soup with ground beef, tomatoes, and lasagna noodles.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 cup water
- 8 ounces lasagna noodles, broken into 2-inch pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add diced onion to the pot and cook until softened, about 5-7 minutes.
- Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes, tomato sauce, beef broth, and water. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot, stirring to ensure they are submerged. Cook for 15-20 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until well combined.
- Remove the pot from the heat. Stir in mozzarella cheese until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley and extra Parmesan cheese, if desired.
Notes
- For a vegetarian option, replace ground beef with plant-based ground or lentils.
- Adjust red pepper flakes to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more liquid over time, so you may need to add a splash of broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 575
