This one pot lasagna soup recipe delivers all the comfort of classic lasagna in a quicker, weeknight-friendly version made entirely in one pot. Instead of layering and baking, everything simmers together in a rich tomato broth with tender noodles and ground meat. Plus, it's easy to adjust to gluten-free or dairy-free if needed.
One Pot Lasagna Soup is thick and saucy and so comforting on cool days. I love it in the Fall and Winter and also on chilly camping nights because it is easy enough to make on a camp stove. This slight variation has been thrilling to neighbors and guests, because it really does taste like lasagna but twisted into a new and fun form.
Pair it with a crusty bread recipe like my Gluten-Free Artisan Bread, Gluten-Free French Baguette, or No Knead Gluten-Free Bread, or an easy vegetable side like Wilted Garlic Spinach or Roasted Brussels Sprouts.
This recipe was inspired by my other one pot soup recipes. For related one pot recipes, check out my Savory Pumpkin Stew, Root Vegetable Soup, Dairy-Free Zuppa Toscana, Vegan Minestrone Soup, and Thai Chicken Soup.
How to make it (with photos)
You can make an amazing one pot soup with just 5 steps and a handful of common ingredients!
Ingredient Notes + Substitutions
This one pot lasagna soup recipe needs 12 easy-to-find ingredients.
Meat
I like 1 ½ pounds of ground meat in this recipe, and prefer to split it between ground beef and Italian Sausage. Use 1 pound for a meat-lite version or 2 pounds for a meatier version. I find 1 ½ pounds to be the perfect amount.
Use a lean Italian sausage if possible, like Iserno's Italian Chicken Sausage. Use hot Italian sausage for extra heat.
For a vegetarian or vegan variation, use a ground meat substitute.
Noodles
While most lasagna soup recipes call for lasagna noodles, I actually recommend a shape like bow ties, fusilli, or penne.
When using lasagna noodles, you need to break them up first. They also like to stack on top of each other and require constant vigilance to keep them apart for a nice distribution in the soup. Bow ties offer those beautiful curly edges without the hassle, and is my recommendation.
Use gluten-free pasta for a gluten-free version of this recipe (of course, this is what I use since my blog is gluten-free).
Since this is a one pot recipe, use uncooked noodles and add them right into the soup when instructed.
Mozzarella Cheese
Traditional lasagna uses layers of mozzarella and ricotta cheeses. However, in this soup recipe, I simplified to just mozzarella and a little cream. It is a perfect simplified mimic and you won't miss a thing!
For a dairy-free version, use dairy-free mozzarella cheese shreds.
More Ingredient Notes
- Onion - This recipe uses a yellow onion, but a white onion will work as well. I don't recommend using a red onion because the flavor profile is different.
- Tomato Puree + Paste - The saucy broth is created with tomato puree with a little tomato paste to deepen the overall flavor. I usually use Muir Glen brand tomato puree in a can, but jarred varieties work well too.
- Italian Seasoning - Use your favorite Italian Seasoning blend or make your own blend (or find an easy substitute) using my Italian Seasoning Substitute post. Most Italian seasonings include dried basil, oregano, thyme, and rosemary. Add a sprinkle of red pepper flakes for heat if you like.
- Broth - I use vegetable broth in this recipe, but beef broth is a perfectly acceptable substitute.
- Spinach - Spinach adds extra veggies and a fiber boost. Feel free to leave it out if you're not a fan, use frozen spinach, or replace with kale or another leafy green that cooks down nicely in soup.
- Cream - A little coconut cream or heavy cream neutralizes the acid from the tomatoes and adds a delightful creaminess. The coconut cream version does not taste like coconut at all.
You also need olive oil, garlic, salt, and black pepper.
For optional garnishes, you can sprinkle on mozzarella or parmesan cheese (my Vegan Parmesan Cheese is great here), add a dollop of ricotta cheese, or sprinkle chopped fresh parsley.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make one pot lasagna soup with these 5 easy steps.
- Onion: Add the olive oil to a large pot or dutch oven over medium heat. Once heated, add the onion and cook for 3-4 minutes, stirring on occasion, until softened.
- Meat: Add the ground meat. Cook, breaking apart with a wooden spoon or two forks, until mostly cooked through.
- Flavor: Stir in the garlic, tomato paste, Italian seasoning, salt, and pepper. Cook for 2-3 minutes or until the garlic becomes fragrant.
- Broth + Noodles: Add the crushed tomatoes and rinse the jar or can with 2 cups of water and add it to the soup. Then add the vegetable broth and noodles. Stir together and push the noodles down so they are submerged. Cook at a simmer or low boil for another 10-15 minutes, or until the pasta is al dente.
- Finish: Stir in the spinach, shredded cheese, and cream. Serve hot when the spinach has wilted and the cream and cheese have melted into a saucy broth.
Expert Tips
Make amazing lasagna soup on the first try with these expert tips.
Mise en place.
Mise en place means to measure ingredients out first and have them ready to go when you start cooking. For one pot recipes, this is especially important because they move fast (which is great because you're done quickly!). Some steps, like sautéing garlic or mixing the spices into the oil are short but important to impart the best flavor, so there's little time to prep for the next step while you cook.
Thicken at a low boil.
After adding the noodles, bringing the soup to a low boil allows the pasta starch to thicken the soup a little bit. This is magic because it makes the soup saucy and more like real lasagna.
Crumble ground meat with forks.
Consider this a tip right out of a real authentic Italian kitchen from my Nonna! Use two forks (one in each hand) to crumble the ground meat once it's browning. This gives you more control over the size of the meat bites and is very efficient.
Recipe FAQs
Here I answered some frequently asked questions about this easy lasagna soup recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. I like to use Souper cubes for individual portions without taking up a lot of space in the freezer.
Absolutely! This soup tastes best on the second or third day after the flavors have time to meld. Store in the refrigerator and heat on the stove or in the microwave when ready to eat. Or freeze in individual portions (see storing notes above).
Yes -- this recipe is very easy to make vegetarian or vegan. Use one package of ground meat substitute, vegan mozzarella, coconut cream, and check the other ingredients to make sure you chose vegan friendly versions. That's it!
Yes! Like many soups, there is room for extra veggies if you like. You can add chopped carrots and celery when you add the onions or chopped zucchini at the same time as the ground meat or garlic. Feel free to play around with other vegetables. The rule of thumb is to add harder slower cooking veg in the beginning with the onion and softer veg in with the meat or garlic.
Related one pot soup recipes to consider...
Looking for more one pot soup recipes like this lasagna soup? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
One Pot Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- ½ large yellow onion , roughly chopped
- 1 ½ pounds lean ground beef or Italian Sausage or a combination
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian Seasoning
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 1 28-ounce tomato puree
- 2 cups water (used to rinse tomato puree can or jar)
- 4 cups vegetable broth
- 8-10 ounces farfalle (bowtie) pasta , uncooked, use gluten-free if needed*
- 3 handfuls spinach
- 1 cup shredded mozzarella cheese plus more for serving, use dairy-free if needed
- ⅓ cup coconut cream (solid part after refrigerated) or heavy cream
Instructions
- Onion: Add the olive oil to a large pot or dutch oven over medium heat. Once heated, add the onion and cook for 3-4 minutes, stirring on occasion, until softened.
- Meat: Add the ground meat. Cook, breaking apart with a wooden spoon or two forks, until mostly cooked through.
- Flavor: Stir in the garlic, tomato paste, Italian seasoning, salt, and pepper. Cook for 2-3 minutes or until the garlic becomes fragrant.
- Broth + Noodles: Add the crushed tomatoes and rinse the jar or can with 2 cups of water and add to the soup. Then add the vegetable broth and noodles. Stir together and push the noodles down so they are submerged. Cook at a simmer or low boil for another 10-15 minutes, or until the pasta is al dente.
- Finish: Stir in the spinach, shredded cheese, and cream. Serve hot when the spinach has wilted and the cream and cheese have melted into a saucy broth.
Jenna says
I saw this on instagram and had to try it right away! It's so comforting and we're going to make it again for a dinner party next week. Thanks for the recipe!