Easy Lasagna Soup Recipe (One Pot!) — The Kitchen Girl

This simple lasagna soup recipe brings all the cozy goodness of classic lasagna to your bowl, with none of the fuss of layering. Everything cooks right in one pot—a rich tomato broth, your favorite pasta, and a straightforward three-cheese topping that melts perfectly into the soup.

Lasagna soup is like a fun twist on traditional lasagna, but all in just one pot. Instead of carefully layering noodles, sauce, and cheese in a pan, this version simmers everything together in a cozy tomato-based soup, then finishes with that classic cheesy topping right in your bowl.

You get all those warm, comforting flavors of lasagna, but with way less time, less mess, and less stress.

• Enjoy all the cozy goodness of lasagna without the heavy lifting of layering or baking.
• It’s all made in one pot—making cleanup a breeze.
• The steps are super easy, even if you’re a kitchen newbie.
• It reheats beautifully, so leftovers and packed lunches taste just as good as dinner night.

Why This Works So Well

This lasagna soup nails every part of that classic dish you crave—think rich tomato depth, savory browned beef, and a creamy three-cheese topping—without the usual layering or oven time. It all comes together in about 45 minutes using one pot, giving you a hearty, family-friendly meal with minimal hands-on time and way less cleanup. If you love cozy, one-pot Italian soups, check out Creamy Parmesan Italian Sausage Ditalini Soup.

• One-pot magic: Brown the meat, build the tomato broth, and cook the pasta all in the same pot—less washing up, more eating.
• All the lasagna flavor with less hassle: Using canned tomatoes, tomato paste, Italian seasoning, plus a blend of ricotta, mozzarella, and Parmesan gives you that familiar lasagna taste without the fuss.
• Perfect for beginners: Simple steps like sautéing, adding canned staples and broth, then simmering with pasta make this super approachable.
• Pantry friendly: Uses easy-to-find canned and dried ingredients so you can whip it up on short notice. For another cozy, tomato-forward one-pot that relies on staples, see Warm Chicken Orzo Tomato Soup.
• Customizable: Feel free to swap ground beef for turkey, chicken, pork, plant-based crumbles, or cooked lentils for a vegetarian spin; pick your favorite pasta shape or break up lasagna noodles if you like.
• Great for meal prep: Makes about 12 cups—perfect for feeding a crowd, packing lunches, or freezing (tip: freeze without the cheeses for best texture).
• Flexible cooking: Whether stovetop or pressure cooker, you can speed things up or slow it way down depending on your day.
• Easy serving: Stir in cheeses for a quick finish or let everyone add their own at the table—best served with warm bread and a crisp Cucumber Ranch Crack Salad for a full meal. Or pair it with a Honey Crisp Apple Broccoli Salad.

In short: if you want all that cheesy, comforting lasagna flavor with way less time and effort plus awesome leftovers, this lasagna soup recipe is going to be your new best friend.

Essential Ingredients

• 1-2 tablespoons Olive Oil, or your preferred oil
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce can) Diced Tomatoes, don’t drain
• 1 (15-ounce can) Tomato Sauce, or tomato puree
• ⅓ cup Tomato Paste, about half of a 6-ounce can
• 4 cups Chicken Broth
• 1-2 cups Water, to adjust consistency
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt, or more to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked), or another sturdy pasta * see note
• ½ cup Ricotta Cheese
• 2 ounces Mozzarella Cheese, shredded (about ½ cup)
• ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
• ¼ cup Fresh Parsley, chopped

One-Pot Cooking Steps

1. Heat a 4.5‑quart soup pot over medium‑high heat and add olive oil until it shimmers.
2. Add ground beef, diced onion, and minced garlic; cook, stirring occasionally, until beef is browned and onions are soft; drain excess fat if necessary.
3. Stir in diced tomatoes (with juices), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and the uncooked pasta, mixing until the tomato paste dissolves into the broth.
4. Turn heat to high and bring the soup to a boil.
5. Partially cover the pot, reduce heat to a medium simmer, and cook 10–15 minutes, stirring often so the pasta doesn’t stick, until the pasta is tender.

6. Taste and adjust seasoning, adding water or more broth bit by bit to reach desired soup consistency.

7. (Pressure cooker option) Use the Sauté function to heat oil and brown the ground beef with onion and garlic; drain excess fat and deglaze the pot with a splash of broth, then cancel Sauté.
8. Add the tomatoes, tomato sauce, tomato paste, broth, seasonings, and pasta to the pressure cooker; lock the lid, set the valve to Sealing, pressure cook on High for 1 minute, then quick release for al dente or natural release ~10 minutes for softer pasta; open, stir, and add water if needed to loosen the soup.

Serving and Topping Tips

Lasagna soup doesn’t need tons of cheese like traditional layered lasagna, but it still packs that classic, cheesy punch. Here are two easy ways to finish it off:

• Stir creamy ricotta, melty mozzarella, and sharp Parmesan right into the pot for an all-in-one meal, or
• Serve the cheeses on the side so everyone can add just how much they want—love that personalization!

Don’t forget a good sprinkle of fresh parsley to brighten the bowl. Pair it with warm 2-ingredient cottage cheese flatbread and a crisp salad like this Street Corn Salad with Greek Yogurt for a full meal that feels like a warm hug.

Pasta Choices and Substitutions

Choosing the right pasta makes a big difference in lasagna soup. Sturdy shapes like bowtie, penne, rigatoni, or macaroni work great because they hold up well during cooking and reheating. If you want to use lasagna noodles, just break them up before adding. Keep in mind, they soften quickly as the soup sits, so they’re best enjoyed the same day or added right before serving.

• Pasta choices: Bowtie, penne, rigatoni, or macaroni hold their shape nicely for leftovers—penne shines in creamy sauces, as in Creamy Cajun Steak Penne Pasta.
• Protein twists: Swap ground beef for turkey, chicken, pork, or plant-based crumbles using the same cooking steps.
• Tomato texture: For a chunkier, thicker soup, use canned crushed tomatoes instead of diced.
• Marinara shortcut: No canned ingredients? A 24-ounce jar of marinara plus about a cup of water makes a great substitute for the tomato components.
• Reheating tips: Add broth or water when reheating because the pasta soaks up liquid even after cooling—common with noodle soups like Crack Chicken Noodle Soup.

How to Store and Reheat

• Refrigerate: Let your lasagna soup cool fully, then keep it airtight in the fridge for up to 5 days.
• Freeze: Portion it out in airtight containers and freeze for up to 3 months. For best results, freeze without the cheese topping.
• Thawing: Move frozen soup to the fridge overnight to thaw. Avoid leaving it out at room temperature.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if it thickens too much to loosen it back up.

Answers to Common Questions

If you have questions about this lasagna soup, here are some quick answers to help you get the most out of the recipe.

Q: What pasta should I use? A: Sturdy shapes like bowtie (farfalle), penne, rigatoni, or macaroni hold up best, especially if you want leftovers or to reheat later. Broken lasagna noodles work too, but they soften more quickly, so add them closer to serving or eat soon after making.

Q: Can I make this vegetarian or swap the meat? A: Absolutely. You can swap ground beef for turkey, chicken, pork, or plant-based crumbles. For a vegetarian twist, try cooked lentils, chopped mushrooms, and use veggie broth instead of meat-based broth.

Q: How should I store and reheat leftovers? A: Cool completely and store in an airtight container in the fridge for up to 5 days, or freeze without cheese for up to 3 months. Thaw overnight in the fridge. Reheat gently and add broth or water to loosen since pasta absorbs liquid as it sits.

Q: When’s the best time to add the cheese? A: For creamiest results, store and freeze soup without cheeses. Add cheeses fresh to individual bowls or stir them in after reheating.

Q: Can I use marinara instead of canned tomatoes and paste? A: Yes! A 24-ounce jar of marinara plus about 1 cup of water works well as a shortcut for all the tomato ingredients—just like you’d use in Chicken Parmesan Casserole.

Q: Any tips for the pressure cooker? A: Follow the sauté step to brown your meat and onions first, then deglaze. Add your ingredients, seal, and pressure cook on high for 1 minute with a quick release for al dente, or natural release for softer pasta.

Q: How do I adjust the recipe size? A: Multiply ingredients proportionally and use a larger pot or pressure cooker. Be sure to taste and adjust salt and seasoning, as pasta can soak up liquid and affect flavor concentration.

Q: Should I drain fat after browning the beef? A: If there’s a lot of grease, drain some before adding liquids to keep the soup from tasting too oily but leave a little for flavor.

Q: Can I use gluten-free pasta? A: Yes! Just watch cooking times carefully because it varies by brand. You may need to add extra liquid or shorten cooking times to keep pasta from falling apart. Or skip the pasta and try 30-Min Ground Beef Zucchini Boats for a naturally gluten-free, hearty alternative.