Easy Lasagna Soup Recipe

One pot lasagna soup is basically traditional lasagna turned into a cozy, easy soup cooked all in one pot. Instead of layering noodles, sauce, and cheese, you simmer everything in a flavorful tomato broth with pasta, browned meat, and finish with melty cheeses on top.

It’s all the comforting flavors we crave but without the fuss or piles of dishes to wash afterward.

Think of this recipe as lasagna made super simple: the same familiar tomato, meat, and three-cheese flavors you love, but all cooked together in one pot. No layering, no baking, and cleanup is a breeze. You get a hearty, spoonable dinner ready in about 45 minutes total (15 minutes prep, 30 minutes cook).

The broth is rich and tomato-forward, with sturdy pasta—my favorite is bowtie (farfalle)—and seasoned ground beef. The finishing touch uses classic ricotta, mozzarella, and Parmesan cheeses melted into the soup or added on top. You’ll end up with about 12 cups of satisfying soup that’s perfect for dinner, packs well for lunch, and makes great leftovers.

• A simple one-pot stovetop method with clear, step‑by‑step instructions.
• A pressure cooker shortcut for those busy nights when you want hands‑off cooking.
• Ideas for toppings, pasta choices, and tips to get the texture just right.
• Advice on storing, freezing, and scaling so you can easily meal prep or feed a crowd.

Why You’ll Love This Dish

• All the goodness of lasagna without the work of layering or baking a layered baked lasagna.
• A one pot recipe means fewer dishes and faster cleanup—hello, busy weeknights! If you love one-pan meals, try our Creamy Chicken Sausage Orzo Skillet next.
• Beginners will find this recipe approachable and easy to follow.
• It reheats beautifully, making it perfect for leftovers or packing lunch.

Ingredients and Substitutions

• 1-2 tablespoons Olive Oil, or your preferred cooking oil
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce can) Diced Tomatoes, with juice
• 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 soup consistency
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt, adjust to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked), or a similar sturdy pasta * see note below
• 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, finely chopped

Step-by-Step Cooking Method

1. Heat a large (about 4.5‑quart) heavy‑bottomed pot over medium‑high heat and add olive oil; heat until the oil shimmers.
2. Add ground beef, diced onion, and minced garlic and cook, stirring occasionally, until the beef is browned and the onions are softened; drain excess fat if there’s a lot.
3. Pour in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper; stir to combine and break down the tomato paste.
4. Add uncooked pasta to the pot, turn the heat up to high, and bring the soup to a boil.

5. Reduce heat to a medium simmer, loosely cover, and cook 10–15 minutes until the pasta is tender but not mushy, stirring frequently to prevent sticking; add small amounts of water or broth if the soup becomes too thick.

   

6. If using a pressure cooker, select Sauté mode, heat the oil, and brown the ground beef with onion and garlic, then drain fat if needed.
7. Deglaze the pressure cooker with a splash of broth, cancel Sauté, then stir in diced tomatoes, tomato sauce, tomato paste, broth, seasonings, and uncooked pasta.
8. Lock the pressure cooker lid, set the valve to Sealing, pressure cook on High for 1 minute (quick release for firmer pasta or natural release ~10 minutes for softer noodles).
9. Open the lid carefully, stir the soup, and add water or broth as needed to adjust the thickness.

Tips for Perfect Results

When making one pot lasagna soup, using sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni works really well because they keep their shape in the soup and don’t get mushy after reheating. If you want to use lasagna noodles, break them into chunks before cooking. They soften faster, so I recommend eating within a day or adding them just before serving.

You don’t need as much cheese as in a traditional layered lasagna (like this simple crockpot lasagna) to get that classic, melty flavor. You can either:

• Stir the ricotta, mozzarella, and Parmesan right into the pot for a rich, creamy soup, or
• Serve the cheeses on the side so everyone can add how much they want

Don’t forget to finish with fresh parsley—it adds a little color and a bright, fresh taste that balances all the rich flavors.

Easy Swaps and Add-Ins

• Pasta options: I prefer pasta shapes like bowtie, macaroni, rigatoni, or penne because they don’t get mushy and are perfect for leftovers—similar to how ditalini shines in Creamy Parmesan Italian Sausage Ditalini Soup.
• Protein swaps: Swap ground beef with ground turkey, chicken, pork, or even plant-based crumbles. Cook them the same way. For another hearty ground-meat soup idea, see Stuffed Pepper Soup.
• Tomato texture: Want something thicker? Use crushed tomatoes instead of diced for a chunkier, heartier broth.
• Marinara shortcut: No canned tomatoes? No problem. Use a 24-ounce jar of marinara sauce and stir in about a cup of water to thin it to soup consistency.
• Reheating tips: Since pasta soaks up broth, add water or broth when warming leftovers so your soup stays nice and saucy.

Make-Ahead, Freeze, and Reheat

• Refrigerate: After cooking, let your one pot lasagna soup cool completely. Store it in an airtight container in the fridge for up to 5 days.
• Freeze: For longer storage, freeze cooled soup in airtight containers for up to 3 months. Freeze without any fresh cheese toppings for the best quality. For another freezer-friendly option, try Easy Taco Soup.
• Thaw: Move frozen soup to the fridge and thaw overnight. Avoid thawing on the counter for safety.
• Reheat: Warm on the stove or microwave, stirring in extra broth or water to loosen the soup as needed.

Answers to Common Questions

• Can I use different pasta shapes? — Absolutely! Sturdy shapes like bowtie, penne, rigatoni, or macaroni work best for maintaining texture. Break lasagna noodles into pieces and add them near the end because they soften faster. If you’re using small shapes like orzo, add them near the end—they cook quickly in soup (see this orzo tomato soup for a great example).
• How do I prevent the pasta from getting mushy? — Cook pasta to just al dente and stir frequently. For leftovers, undercook the pasta slightly or add it toward the end of cooking to keep it from turning mushy.
• Can I make this vegetarian or swap the meat? — Yes! Use plant-based crumbles, cooked lentils, or extra veggies instead of meat, and switch to vegetable broth. Adjust seasonings to your taste.
• What about gluten-free or dairy-free options? — Use gluten-free pasta that holds its shape well, and for dairy-free, skip the cheese or use plant-based cheese alternatives.
• How can I adjust the soup thickness? — Use crushed tomatoes or more tomato paste for a thicker soup. To thin it out, stir in hot broth or water until you get your desired consistency.
• Is this pressure cooker friendly? — Yes! Brown your meat and veggies on sauté, add all other ingredients, then cook under pressure for 1 minute. Quick release for firmer pasta or natural release for softer. Use a larger cooker if doubling.
• How do I store and reheat leftovers? — Cool completely before refrigerating. Reheat gently with added broth or water since pasta absorbs liquid. Freeze for up to 3 months and thaw in the fridge overnight.
• Can I reduce sodium? — Use low-sodium broth and unsalted canned tomatoes, then salt to taste at the end.
• Can I add veggies? — Definitely! Add diced carrots, bell peppers, or sautéed mushrooms with onions, or wilt spinach near the end for extra nutrition and flavor. Mushroom lovers can peek at our Creamy Chicken and Mushroom Soup for tips on building rich, savory depth.
• How do I get the best cheesy finish? — Stir cheeses into the soup for a creamy feel or serve on the side so everyone can customize. Fresh parsley adds a nice bright touch.
• Is it safe to freeze with cheese? — For best texture, freeze without fresh ricotta or shredded mozzarella. Parmesan freezes fine; add soft cheeses after reheating.
• How do I scale the recipe up? — Increase ingredient amounts as needed and use a bigger pot. Cooking times stay similar, but it may take longer to boil a larger batch.
• Food safety tip — Refrigerate the soup within two hours of cooking and reheat to 165°F (74°C) before enjoying.