Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Let it cool, refrigerate overnight, and reheat gently. The flavors settle and sing after resting.

Can I use different pasta?

Absolutely. If you use smaller pasta shapes, reduce the cooking time. If you use a slow cooker, add pasta later to prevent it from getting mushy.

Is this suitable for a crowd?

Yes. This recipe scales well. Double the batch and serve in a big pot. Keep a warm oven to hold bowls in a low setting if you serve buffet-style.

How can I make it lighter?

Use lean ground turkey or omit the meat and add white beans for protein. You can also use low-fat ricotta and less mozzarella.

Can I make this in a slow cooker?

Yes. Brown the meat and onions first for best flavor, then transfer everything to the slow cooker. Add noodles toward the end so they do not overcook. It is perfect for a busy day when you want a hot meal waiting at the end of errands.

BEST EVER One-Pot Lasagna Soup Recipe! 2026

Description

A cozy and comforting one-pot lasagna soup that combines the rich flavors of lasagna with the ease of a soup, perfect for busy weeknights and family gatherings.

Ingredients

Scale

1 pound ground beef (or half beef and half Italian sausage)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
28 ounces crushed tomatoes
4 cups chicken or beef broth (low sodium)
8 ounces lasagna noodles, broken into 2-inch pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese, plus more for topping
1/2 cup grated Parmesan cheese
Fresh basil leaves, roughly torn for garnish
1 bay leaf
1 tablespoon tomato paste
1 teaspoon sugar (optional)
2 tablespoons butter or extra virgin olive oil

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Instructions

Heat the pot and olive oil in a large heavy pot over medium heat until shimmering.
Add ground beef and diced onion, stir and cook until meat is browned and onions are soft.
Stir in minced garlic, oregano, basil, red pepper flakes, and tomato paste. Cook for about one minute until fragrant.
Add crushed tomatoes, broth, bay leaf, and sugar to the pot. Stir to combine and bring to a gentle boil.
Reduce heat to low and let the pot simmer for 15 to 20 minutes. Taste and adjust salt and pepper as needed.
Stir in broken lasagna noodles, cover, and simmer until they are tender, usually 10 to 12 minutes.
Turn off heat and stir in ricotta, mozzarella, and Parmesan. Add butter or a drizzle of olive oil.
Let the soup sit covered for five minutes to allow flavors to settle. Top with torn basil and extra cheese before serving.

Notes

For a lighter version, use lean ground turkey or substitute ricotta with Greek yogurt. This soup freezes well; just allow it to cool and store in airtight containers.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg