Rainy weeknights practically beg for a bowl of one pot lasagna soup. This cozy dish has been bubbling up all over Pinterest and my group chats latelyone spoonful and you’ll get why. It’s everything we love about lasagna, but easier, creamier, and made in the same pot you found under the sink five minutes ago.
This is lasagna done the laid-back way. You just toss in broken noodles, crushed tomatoes, broth, and a swirl of ricotta for that creamy finish. It’s got the flavor of homemade Sunday dinner without the stack-and-bake drama. Full details in the blog!
This soup came from a week I forgot to defrost the turkey and grocery-shopped from my own pantry. The kids thought I planned it (ha). I grew up with lasagna Sundays, but this twist is a practical wonder. I tested it. You’ll love the secret!
Why You’ll Love One-Pot Lasagna Soup
This soup is like a hug in a bowl with all the comforting flavors of lasagnawithout the fuss of layering noodles or worrying about bubbly edges. It’s quick, cozy, and perfect for kitchen chaos or lazy evenings.
One pot wonder: Fewer dishes and more time to enjoy your meal.
<strongFamily-approved: Kids, friends, and partners will love it. Bonus: It’s perfect for sneaking in a few extra veggies if needed.
Adaptable: Make it your own with pasta shapes, spice levels, and different proteinsor leave out the meat entirely!
Key Ingredients You’ll Need
This pantry-friendly recipe uses simple, cozy ingredients that you may already have on hand. Let’s break it down:
Pro Tip: Stir occasionally while cooking the pasta to prevent sticking and ensure even cooking.
Troubleshooting Tips & Quick Swaps
Don’t worry if you hit a bump in the kitchenthis recipe is super forgiving! Here are my easy fixes:
Too thick? Add a splash of broth to loosen it up.
Too thin? Let it simmer uncovered for a few extra minutes or toss in additional cheese.
No ricotta? Swap with cottage cheese or skip and let mozzarella take the lead.
Don’t eat beef? Sub in turkey, chicken sausage, or try a vegetarian version with plant-based crumbles or mushrooms.
Here’s a handy swap chart:
Ingredient
Swap Idea
Ground beef
Turkey, chicken sausage, mushrooms, or plant-based crumbles for homemade lasagna soup without meat.
Ricotta
Cottage cheese or mascarpone.
Lasagna noodles
Rigatoni, fusilli, or any pasta that makes you smile.
Serving & Storage Tips
If you’re not eating it all in one sitting (though no judgment if you do), here’s how to serve and stash leftovers without losing the magic:
Serving: Garnish with fresh parsley or basil and serve with crusty bread for dipping.
Storage: Let it cool completely, then refrigerate in an airtight container for up to 4 days.
Reheating: Warm gently on the stovetop with a splash of broth to revive the creamy texture.
Storage Method
Duration
Refrigerator
Up to 4 days
Freezer (without noodles)
Up to 3 months
Reheat on stovetop
5–7 minutes
Pro Tip: If you’re planning to freeze this, cook the pasta separately and add it fresh when reheating to avoid mushy noodles.
Expert Insight: The Science Behind One Pot Lasagna Soup
One pot lasagna soup combines the traditional flavors of lasagna with the convenience of a hearty soup, streamlining cooking and cleanup. The layering of ingredients in one pot allows flavors to meld beautifully, demonstrating how simplicity can elevate texture and depth in a single, nourishing dish.
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Perfecting My Family-Friendly One-Pot Lasagna Soup
This one-pot lasagna soup took a handful of trial runs to get just right. Between overcooked noodles and a too-thick sauce, I learned how to balance flavors and timing. Now, after all those kitchen experiments, this cozy, family-friendly recipe is a comforting, easy meal everyone enjoyed.
FAQs ( Cozy, One-Pot Lasagna Soup with Ricotta Cheese – Well Seasoned Studio )
Absolutely! Lasagna soup no meat versions are tasty and easy to prepare. You can swap out the ground beef for mushrooms, lentils, or plant-based crumbles to keep that hearty texture. This method keeps the soup light while still delivering the comforting flavors of a traditional lasagna dish.
What is the best pasta to use in lasagna soup?
Small pasta shapes like ditalini, elbow macaroni, or broken lasagna noodles work best in a homemade lasagna soup. These pastas cook evenly in the broth and hold the sauce well, giving you that classic lasagna feel while making it easier to enjoy with a spoon.
How can I make my lasagna soup more creamy?
For a creamy lasagna soup, stir in dollops of ricotta cheese right before serving. You can also add a splash of heavy cream or use whole milk to give your soup a rich texture. Combining the creamy ingredients with the tomato-rich broth makes every bite satisfyingly smooth.
Can I make lasagna soup on the stovetop?
Yes, stovetop lasagna soup is the easiest way to prepare this cozy meal. Using one pot means less cleanup and quicker cooking. Just combine all your ingredients in a large pot, simmer until the noodles are tender, and enjoy a warm bowl of homemade lasagna soup in under an hour.
Let’s Wrap It Up
One pot lasagna soup is pure comfort in under an hourcreamy, cozy, and surprisingly easy to pull off on a busy night. You’ll love how those familiar flavors come together without the usual mess or time sink.
Try swapping ground beef for mushrooms or plant-based crumbles for a lighter twist. Leftovers keep beautifully in the fridge, and reheating with a splash of broth brings back that rich, creamy hug. (A tip I picked up: always save a little pasta water when stirringit’s magic for texture.)
Did this easy lasagna soup recipe remind you of a family favorite? Snap your version and share below I adore seeing your kitchen wins and tweaks. Trust me, this one’s a keeper you’ll wanna make for years to come!
This one pot lasagna soup is an easy lasagna soup recipe that delivers all the cozy flavors of traditional lasagna in a creamy lasagna soup form. Perfect for chilly evenings, this family-friendly stovetop lasagna soup is a quick and delicious way to enjoy recipes for lasagna soup without fuss.
Ingredients
Scale
1 Tbsp olive oil
1 lb ground beef or Italian sausage hot or sweet casings removed
1 medium sweet onion roughly chopped into ÂĽ-inch pieces
½ tsp Kosher salt
3 cloves garlic finely chopped
2 tsp dried oregano or Italian seasoning
ÂĽ tsp crushed red pepper flakes
3 Tbsp tomato paste
1 (28oz) can crushed tomatoes
6 cups (48oz) low-sodium chicken broth
1 bay leaf
â…“ cup loosely packed basil leaves about 15 basil leaves
1 Parmesan rind optional
8 oz pasta noodles of your choice – we recommend mafaldine fusilli col buco or lasagna noodles broken into bite-size pieces
ÂĽ cup heavy cream
1 cup (4oz) shredded mozzarella cheese
ÂĽ cup chopped fresh parsley or basil leaves for serving
Baguette optional for serving
For the ricotta cheese topping: 1 cup (8oz) whole milk ricotta cheese
½ cup grated Parmesan
½ tsp Kosher salt
ÂĽ tsp freshly ground black pepper
Instructions
Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add ground beef or Italian sausage and cook until browned, breaking it up with a spatula.
Add chopped sweet onion and kosher salt, cook until softened about 5 minutes.
Stir in finely chopped garlic, dried oregano or Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Add tomato paste and cook for 2 minutes stirring constantly.
Pour in crushed tomatoes, chicken broth, bay leaf, basil leaves, and Parmesan rind if using. Stir to combine and bring to a simmer.
Add pasta noodles and cook until tender about 10-12 minutes, stirring occasionally.
Remove bay leaf and Parmesan rind. Stir in heavy cream and shredded mozzarella cheese until melted and creamy.
To make the ricotta topping, mix whole milk ricotta cheese with grated Parmesan, kosher salt, and black pepper in a mixing bowl.
Serve soup in bowls topped with a dollop of the ricotta mixture and chopped fresh parsley or basil. Enjoy with baguette if desired.
Notes
Optional Parmesan rind adds extra flavor
Adjust crushed red pepper flakes to taste for spiciness
Kids enjoy helping with mixing the ricotta topping
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
