Cook This Cozy One Pot Lasagna Soup in 45 Minutes

There are nights when you want lasagna but do not want to layer noodles, sauce, meat, and cheese in a baking dish. That is where this One Pot Lasagna Soup earns its place at the dinner table. You get the same tomato-rich flavor, tender pasta, seasoned beef, and creamy cheese in one warm bowl.

This method works because every layer of flavor is built in the same pot. The beef browns first, the onion and garlic cook in those savory juices, and the tomato paste gets a short cook before the broth goes in. That small order makes the soup taste like it has been simmering much longer than it has.

Plan on about 45 minutes from start to finish, with around 20 minutes of active work. A large Dutch oven or soup pot is all you need. The noodles cook right in the broth, so there is no separate pasta pot to wash.

The biggest thing to watch is the pasta. Lasagna noodles soak up broth as they cook and keep thickening the soup while it rests. Follow the timing closely, keep a little extra broth nearby, and you will end up with a hearty soup that still has enough broth to spoon into bowls.

Brown the ground beef until no pink remains

Set a large Dutch oven over medium-high heat and add 1 pound of lean ground beef. Break it into small pieces with a wooden spoon as it cooks. Keep cooking for 6 to 8 minutes, until the meat is browned and you cannot see any pink. Smaller pieces spread the beef flavor through every spoonful of soup. Use beef that is around 90% lean so the pot does not fill with excess grease.

Soften the onion and garlic in the same pot

Leave the browned beef in the pot and reduce the heat to medium. Add 1 diced yellow onion and cook for about 4 minutes, stirring often, until the pieces look soft and slightly clear. Stir in 4 minced garlic cloves during the last 30 seconds. Garlic burns faster than onion, so it needs much less time. Stop when you can clearly smell the garlic but before it starts turning dark brown.

Bloom the tomato paste and Italian seasonings

Push the beef and onion mixture outward so a small open space forms in the center of the pot. Add 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, and ¼ teaspoon red pepper flakes if you want gentle heat. Cook everything for 1 to 2 minutes, stirring it through the beef. The tomato paste should darken from bright red to a deeper brick-red shade. This short cook removes its raw taste and gives the finished soup a deeper tomato flavor.

Build the rich tomato broth

With the tomato paste darkened, pour in 1 can (28 ounces) crushed tomatoes, 1 can (14.5 ounces) diced tomatoes, and 5 cups low-sodium beef broth. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Stir slowly, scraping the bottom of the pot so any browned bits mix into the liquid. Bring the broth to a gentle simmer over medium-high heat. Those browned bits carry extra beef and tomato flavor, so do not leave them stuck to the pot.

Break the lasagna noodles into bite-size pieces

Use 8 ounces of dry lasagna noodles and break each sheet into rough 1½- to 2-inch pieces over a bowl or clean cutting board. The pieces do not need to match. Smaller sections are easier to scoop with a spoon and cook more evenly in the soup. Avoid crushing them into tiny shards, since those small bits can become too soft before the larger pieces finish cooking.

Simmer the One Pot Lasagna Soup until the noodles are tender

Once the broth is bubbling gently, add the broken noodles and lower the heat to maintain a steady simmer. Cook for about 10 to 12 minutes, stirring every 2 to 3 minutes so the pasta does not settle on the bottom or clump together. Test one piece near the 10-minute mark. It should be tender but still hold its shape. If the soup becomes thicker than you like, stir in ½ cup extra broth.

Mix the creamy ricotta topping

While the noodles finish cooking, place ¾ cup whole-milk ricotta in a medium bowl. Add ¼ cup grated Parmesan and stir until the mixture looks smooth and evenly combined. Keep this topping separate from the soup rather than melting it into the pot. Spooned onto each serving, it gives you the creamy cheese layer you expect from baked lasagna while keeping the tomato broth rich instead of heavy.

Stir in the finishing cheese

When the noodles are tender, lower the heat and stir ¼ cup grated Parmesan into the soup. Keep stirring for about 30 seconds, until the cheese melts into the broth. Parmesan adds saltiness and gives the liquid a slightly fuller texture without turning it into a cream sauce. Taste the broth after the cheese melts before adding more salt, since Parmesan can change the seasoning more than you expect.

Rest the soup until it thickens slightly

Turn off the heat and leave the pot uncovered for 5 minutes. During this short rest, the noodles continue absorbing a little broth and the soup settles into a thicker, lasagna-like consistency. Check it before serving. If it becomes too thick for your taste, stir in ¼ to ½ cup warm beef broth until the texture is where you want it.

Serve each bowl with ricotta, mozzarella, and fresh basil

Ladle the hot soup into deep bowls, making sure each serving gets plenty of beef and noodles. Spoon a generous dollop of the ricotta mixture into the center, then scatter ¾ cup shredded mozzarella across the servings. Finish with 2 tablespoons chopped fresh basil or parsley. Let the cheese soften against the hot soup for about 1 minute before eating. For the best lasagna-style bite, scoop a little ricotta, melted mozzarella, pasta, and tomato broth onto each spoonful.

Conclusion

Your pot is now full of tender noodles, seasoned beef, rich tomato broth, and creamy cheese without the work of building a traditional lasagna layer by layer.

Serve your One Pot Lasagna Soup while it is hot and keep a little extra broth nearby for leftovers, since the pasta will continue to soak up liquid.

Pair it with garlic bread or a crisp green salad if you want to turn it into a full dinner.

Save this recipe to your favorite Pinterest dinner board so you can find it the next time you need a warm, comforting meal in one pot.

One Pot Lasagna Soup

This cozy One Pot Lasagna Soup has seasoned ground beef, tender lasagna noodles, rich tomato broth, ricotta, mozzarella, and Parmesan in every bowl. Everything cooks in one pot, making it a great beginner-friendly dinner for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner

Cuisine: Italian-American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 5 cups low-sodium beef broth, plus more if needed
• 8 ounces dry lasagna noodles
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup whole-milk ricotta
• ¾ cup shredded mozzarella
• ½ cup grated Parmesan, divided
• 2 tablespoons chopped fresh basil or parsley

Equipment

• Large Dutch oven or heavy soup pot
• Wooden spoon
• Cutting board
• Sharp kitchen knife
• Measuring cups
• Measuring spoons
• Medium mixing bowl
• Ladle

Method

 

1. Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until no pink remains.
2. Reduce the heat to medium. Add the diced onion and cook for about 4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 to 2 minutes, stirring until the tomato paste becomes darker.
4. Pour in the crushed tomatoes, diced tomatoes, and 5 cups beef broth. Add the salt and black pepper. Scrape the bottom of the pot and bring the mixture to a gentle simmer.
5. Break the lasagna sheets into rough 1½- to 2-inch pieces.
6. Add the broken noodles to the soup. Simmer for 10 to 12 minutes, stirring every 2 to 3 minutes, until the pasta is tender. Add up to ½ cup extra broth if the soup becomes too thick.
7. Combine the ricotta with ¼ cup Parmesan in a bowl. Stir until smooth.
8. Lower the heat and stir the remaining ¼ cup Parmesan into the soup for about 30 seconds.
9. Turn off the heat and let the soup sit uncovered for 5 minutes. Add ¼ to ½ cup warm broth if you want a thinner consistency.
10. Ladle into bowls. Top each serving with the ricotta mixture, shredded mozzarella, and fresh basil or parsley. Let the cheese soften for about 1 minute before serving.

Notes

• Do not overcook the noodles: Start checking them around the 10-minute mark. They will continue softening in the hot broth.
• Keep extra broth nearby: Lasagna noodles absorb a lot of liquid, especially as the soup rests.
• For leftovers: Refrigerate cooled soup in an airtight container for up to 3 to 4 days. Add broth while reheating.
• For meal prep: Prepare the tomato and beef soup base ahead, then cook the noodles when you are ready to serve.
• For freezing: Freeze the soup base without the pasta for the best texture. Add freshly cooked noodles after reheating.
• Ricotta substitute: Small-curd cottage cheese can be used if ricotta is unavailable.
• Pasta substitute: Mafaldine, bow ties, or rotini can work. Adjust the cooking time according to the package directions.
• For more heat: Increase the red pepper flakes slightly.
• For a milder bowl: Leave the red pepper flakes out completely.