One Pot Lasagna Soup Warm

This one pot lasagna soup will warm you from the inside out. It captures all the classic flavors of Italian lasagna but with far less fuss and cleanup. There is something magical about serving a bubbling pot of cheesy goodness to hungry friends or family—no need for time-consuming layering or baking. Everything comes together quickly right on your stovetop.

The first time I made this soup, it became an instant favorite in my house. My kids always request seconds and I love how quickly it comes together on busy weeknights.

Gather Your Ingredients

• Lean ground beef: Gives hearty depth and traditional lasagna taste. Choose freshly ground meat for the best texture
• Medium onion: Provides aromatic sweetness and a savory base. Pick one that feels firm and heavy for its size
• Garlic: Brings unmistakable fragrance and flavor. Fresh garlic is best but powder works in a pinch
• Canned crushed tomatoes: Make the soup rich and tangy. Use high-quality Italian tomatoes for the most vibrant flavor
• Low-sodium chicken broth: Creates a balanced savory broth. Homemade or store-bought works as long as the sodium is controlled
• Italian seasoning: Adds classic herbal notes. Look for a blend with oregano basil and thyme for the most authentic flavor
• Shredded mozzarella cheese: Gives classic meltiness. For a stretchier texture buy cheese and grate it yourself
• Ricotta cheese: Adds creamy body and richness. Use fresh ricotta for a fluffier finish

How to Make It

Sauté the Aromatics:

Brown the ground beef in a large heavy pot over medium heat breaking it up into small pieces as it cooks. After about five minutes when the meat is almost cooked through add the diced onion and a pinch of salt. Cook for another six to eight minutes until onions are soft and translucent. Add in the garlic and stir for one minute to release its flavor.

Build the Soup Base:

Pour the crushed tomatoes into the pot and stir well scraping up any brown bits on the bottom for extra flavor. Add the chicken broth and Italian seasoning and bring to a gentle simmer. Let it bubble gently for ten minutes to allow flavors to meld.

Cook the Noodles:

Break eight to ten lasagna noodles into bite-sized pieces directly over the pot. Stir them into the simmering soup. Cook for twelve to fourteen minutes stirring now and then until the noodles are tender but still have a little bite. This prevents sticking and ensures even cooking.

Add the Cheeses:

Take the pot off the heat. Stir in the shredded mozzarella so it melts into the soup making it creamy and stretchy. Dollop spoonfuls of ricotta over the top and let them melt softly into little pockets throughout the soup.

Season and Serve:

Taste and adjust the soup with salt pepper or extra Italian seasoning. Ladle into bowls and serve piping hot with fresh basil or extra cheese on top if you like. The soup will be hearty thick and deeply flavorful.

I love how ricotta cheese gives this soup a creamy lusciousness without weighing it down. When my siblings gathered for a chilly Sunday dinner this soup brought us all together in the coziest way. There is just something about sharing a bowl that feels like a warm hug.

Flavor Boosters

Use Italian sausage for even more flavor or swap in a plant-based crumble for a vegetarian version. Vegetable broth also works in place of chicken broth. Add chopped spinach or kale for extra greens and a sprinkle of crushed red pepper flakes for gentle heat.

Serving Suggestions

This soup loves a sprinkle of grated Parmesan and some fresh basil leaves. Pair it with a big green salad and rustic bread or garlic bread for a full meal.

Creative Twists

Make it meaty for colder months or lighten with fresh tomatoes in summer. Use whole-wheat noodles and part-skim cheese for a healthier twist. Try rotating in bell peppers, mushrooms, or zucchini to change up the flavor and texture.

Making this soup feels like inviting comfort right into your kitchen. I hope it becomes a beloved go-to for you as well.

Common Questions About This Recipe

→ Can I substitute ground beef with another protein?

Yes, Italian sausage or plant-based meats are great alternatives that work well in this soup, offering different flavor profiles.

→ What kind of cheese can be used besides mozzarella?

Provolone, a blend of Italian cheeses, or even cottage cheese for a lighter touch can be delicious alternatives in the soup.

→ Is there a vegetarian version?

Absolutely! Simply use plant-based protein and substitute the chicken broth with vegetable broth to keep the soup vegetarian.

→ How can I make the soup creamy?

Adding ricotta cheese or a splash of cream during the last few minutes of cooking can give the soup a rich and creamy texture.

→ What other vegetables can I add?

You can include spinach, mushrooms, zucchini, or bell peppers to boost the nutrition and add more texture to the dish.