One Pot Lasagna Soup (Rich, Cheesy & Done in 30 Minutes!)

When the craving for lasagna hits but you just can’t with all the layers and dishes, this one pot lasagna soup swoops in like a warm hug on a cold night. It’s everything you adore about lasagna meaty, cheesy, tomatoey goodness tossed in a pot, simmered to cozy perfection, and scooped into bowls like magic. If you love quick comfort meals, this slow cooker lasagna soup is another must-try.

Why You’ll Love This Lasagna Soup

This one’s a total weeknight hero. It’s hearty, rich, and bubbling with those familiar lasagna flavors but without the layering or the cleanup. The noodles cook right in the broth, soaking up all the tomatoey goodness. Then comes the best part: a generous spoonful of ricotta, a sprinkle of melty mozzarella, and a touch of parmesan for good measure. You get a bite of creamy, cheesy comfort in every single spoonful. You might also enjoy our best lasagna soup that’s taken over cozy dinner menus everywhere.

Ingredients You’ll Need

Here’s what you’ll toss into your pot:

• 1 lb ground beef (90/10 for less grease)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional kick!)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can tomato sauce
• 4 cups chicken broth
• 2 cups water
• 10 oz broken lasagna noodles
• 1 cup frozen spinach, chopped
• 1/2 cup heavy cream
• Ricotta cheese, for topping
• Shredded mozzarella
• Grated parmesan (optional but highly encouraged)

How To Make One Pot Lasagna Soup

This dish is as easy as lasagna gets. Just four steps and one single pot.

Step 1 – Brown the Beef

In a big ol’ soup pot, cook the ground beef over medium heat until browned. Drain off the extra fat if needed. Toss in the chopped onion and garlic, and sauté for 2–3 minutes until soft and fragrant. Stir in your basil, oregano, salt, pepper, and red pepper flakes.

Step 2 – Add the Broth and Noodles

Stir in tomato paste and cook for another minute. Pour in the crushed tomatoes, tomato sauce, chicken broth, and water. Bring to a boil, then reduce to a simmer. Drop in the broken lasagna noodles and let them cook uncovered for 12–14 minutes until tender.

Step 3 – Finish with Spinach & Cream

Once the noodles are cooked, add the frozen spinach and stir until thawed. Pour in the heavy cream and simmer for just a few more minutes so it all comes together.

Step 4 – Serve with Cheese

Ladle the soup into bowls and top each with a dollop of ricotta, a big sprinkle of mozzarella, and a dash of grated parmesan. Let it melt and swirl into the soup… oh yes. And if you’re in the mood for even more creamy comfort, don’t miss our creamy white lasagna soup it’s like a cozy cousin to this one.

Tips & Shortcuts

Add the cheese directly into the pot if you love it extra creamy
No lasagna noodles? Mafalda or bowtie pasta totally work
Want it vegetarian? Skip the beef and use veggie broth + mushrooms

Variations You Can Try

Ground turkey or sausage instead of beef
Extra veggies like zucchini, mushrooms, or bell pepper
Spicy lovers add more crushed red pepper or a dash of hot sauce

Storage & Reheating

Keep leftovers in an airtight container in the fridge for up to 4 days
Reheat gently over the stove with a splash of broth to loosen
Want to freeze it? Do it before you add the cream for best texture later

FAQs

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