Lasagna soup recipe lovers — this one’s for you. Imagine all the cozy, cheesy, meaty goodness of classic lasagna in a single pot of soup. That’s right: no layering, no baking, and minimal cleanup. Just rich tomato broth, tender pasta, creamy ricotta, and melted mozzarella swirled into one ultra-comforting meal.

Perfect for busy weeknights, chilly evenings, or whenever you’re craving a pasta dish that hugs your soul — this one-pot lasagna soup delivers all the flavor of the original with a fraction of the effort. You’ll be ladling up second servings before you know it.

Table of Contents

Why You’ll Love This Recipe

One-pot simplicity — Less cleanup, more flavor
Family favorite — Kids and adults love it
All the lasagna flavor — Without the work
Ready in 40 minutes — From stove to table
Perfect for leftovers — Tastes even better the next day

Ingredients

For the Soup

1 lb ground beef
3 garlic cloves, minced
½ yellow onion, diced
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried basil
½ tsp dried oregano
1 tsp kosher salt
Freshly ground black pepper, to taste
14 oz can crushed tomatoes
32 oz chicken broth (plus more if needed)
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken into pieces
1 cup frozen chopped spinach
¼ cup heavy cream

For Serving

Ricotta cheese
4 oz mozzarella cheese, sliced
Parmesan cheese (optional)

Instructions

Brown the beef
In a large pot over medium-high heat, cook ground beef until browned. Break it up as it cooks. Drain excess grease.
Sauté aromatics
Add garlic, onion, garlic powder, onion powder, basil, oregano, salt, and pepper. Cook for 5 minutes on medium-low until onions are soft and fragrant.
Add liquids and pasta
Stir in crushed tomatoes, broth, water, and tomato paste. Break lasagna noodles into 2-inch pieces and add to the pot. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
Add spinach and cream
Stir in chopped spinach and heavy cream. Simmer uncovered for 5 more minutes, until spinach is wilted and soup is creamy.
Assemble and serve
Place a slice of mozzarella cheese in the bottom of each bowl. Ladle soup on top, then finish with a dollop of ricotta and a sprinkle of parmesan.

Recipe Details

Prep Time: 13 minutes
Cook Time: 27 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~385 per serving

Nutrition Facts (Per Serving)

Calories: 385
Protein: 20g
Fat: 18g
Carbohydrates: 32g
Sodium: ~650mg
Fiber: 3g
Sugar: 4g

(Nutrition values are estimated and may vary based on ingredients used.)

Tips & Variations

Meat swaps: Use Italian sausage, ground turkey, or chicken.
No lasagna noodles? Use penne, rigatoni, or broken spaghetti.
Dairy-free option: Use plant-based cream and skip the cheese toppings.
Spinach substitute: Kale, Swiss chard, or omit entirely.
Lighter version: Use half-and-half or milk instead of heavy cream.

Lasagna Soup Recipe

A one-pot lasagna soup with bold Italian flavors, creamy cheese, and tender pasta. Comfort food made simple.

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Prep Time 13

Cook Time 27

Total Time 40

Course dinner

Cuisine American

Servings 6

Calories 385 kcal

Equipment

– Large soup pot
– Wooden spoon
Ladle

Ingredients

#### For the Soup:
– 1 lb ground beef
– 3 garlic cloves minced
– ½ yellow onion diced
– ½ tsp garlic powder
– ½ tsp onion powder
– ¼ tsp dried basil
– ½ tsp dried oregano
– 1 tsp kosher salt
– Black pepper to taste
– 14 oz crushed tomatoes
– 32 oz chicken broth
– 1 cup water
– 2 tsp tomato paste
– 6 oz lasagna noodles broken
– 1 cup frozen chopped spinach
– ¼ cup heavy cream
#### For Serving:
– Ricotta cheese
– 4 oz mozzarella cheese sliced
– Parmesan cheese optional

Instructions

Brown ground beef in a large pot. Drain excess grease.
Add garlic, onion, and seasonings. Cook 5 minutes until fragrant.
Add tomatoes, broth, water, and tomato paste. Stir in noodles.
Simmer 10 minutes, covered.
Add spinach and cream. Simmer 5 more minutes.
Serve over mozzarella, top with ricotta and parmesan.

Notes

– Add broth when reheating to loosen consistency
– Pasta will continue to soften as it sits
– Add red pepper flakes for heat

Keyword lasagna soup recipe

FAQs

Can I make lasagna soup ahead of time?
Yes! The flavors develop even more after a day. Reheat gently with extra broth.

Can I freeze it?
Absolutely. For best texture, freeze without the cream and noodles. Add them fresh when reheating.

Why did my pasta turn mushy?
Pasta was likely overcooked or added too early. Only simmer it for 10–12 minutes max.

Is ricotta necessary?
No, but it gives a classic lasagna taste. Cottage cheese works too.

Can I use plant-based meat?
Yes — meatless crumbles or lentils are great vegetarian options.

Conclusion

This lasagna soup recipe is everything you love about a classic baked lasagna, but faster, easier, and made in one single pot. Creamy, cheesy, tomato-rich, and cozy — it’s the ultimate family dinner for cold nights or lazy weekends. Make it once, and it’ll be in your regular rotation.