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Mouthwatering One Pot Lasagna Soup

Warm, cozy, and impossibly satisfying, this Mouthwatering One Pot Lasagna Soup captures all the flavors of classic lasagna without the fuss of layering noodles and ricotta. It’s a weeknight lifesaver that delivers rich tomato, seasoned beef, tender broken lasagna noodles, and a creamy finish in one simmering pot. If you prefer a slow-cooker twist, try our crockpot lasagna soup version for an even more hands-off dinner option.

Why make this recipe
This lasagna soup concentrates everything you love about traditional lasagna—meaty tomato sauce, tender pasta, and creamy ricotta—into a single pot that takes a fraction of the time and effort. It’s perfect for busy evenings, feeds a crowd easily, and the leftovers taste even better the next day.

Ingredients

For the Soup:

1 lb ground beef
3 garlic cloves, minced
1/2 yellow onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried basil
1/2 tsp dried oregano
1 tsp kosher salt
Freshly ground black pepper, to taste
14 oz can crushed tomatoes
32 oz chicken broth
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken
1 cup frozen chopped spinach
1/4 cup heavy cream

For Serving:

Ricotta cheese

Step-by-Step Guide to Making Mouthwatering One Pot Lasagna Soup

Prepare and measure ingredients.
- Dice the half onion, mince the garlic, and break the lasagna noodles into roughly 2-inch pieces so they fit and cook evenly in the pot. Measure out the tomato paste, spices, and liquids beforehand—this recipe comes together quickly once the pot is hot.
Brown the ground beef.
- Heat a large, heavy-bottomed pot (a Dutch oven is ideal) over medium heat. Add the ground beef and crumble as it cooks, stirring occasionally until well browned and no longer pink, about 6–8 minutes. Browning builds flavor through caramelization, so let the meat get good color without burning.
Sauté garlic and onion.
- Push the browned beef to one side of the pot or remove excess fat if there’s a lot. Add the diced onion and minced garlic to the pot; sauté until the onion is softened and translucent, about 3–4 minutes. Stir frequently so the garlic doesn’t burn.
Add dried seasonings and seasoning adjustments.
- Stir in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper. Cook for 30–60 seconds to toast the spices and awaken their flavors. Taste and adjust salt/pepper lightly now—more will be easy to add later.
Add tomatoes, broth, and tomato paste; bring to a simmer.
- Pour in the crushed tomatoes, chicken broth, and water, then stir in the tomato paste until fully dissolved. Increase heat to bring the pot to a gentle simmer. Scrape the bottom of the pot with your spoon to release any browned bits (fond) for extra depth.
Incorporate lasagna noodles and spinach; cook until tender.
- Add the broken lasagna noodles and the frozen chopped spinach directly into the simmering soup. Stir to separate the noodles and ensure they’re submerged. Reduce heat to maintain a steady simmer and cook until the noodles are tender but not mushy, usually 8–12 minutes depending on the noodles. Stir periodically to prevent sticking.
Finish with heavy cream.
- Once the noodles are cooked through, stir in the 1/4 cup heavy cream until well combined. The cream adds richness and rounds out the acidity of the tomatoes. Simmer for an additional minute to heat through.
Adjust seasoning and serve.
- Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top each serving generously with a scoop of ricotta cheese—this is what gives the soup that lasagna feel with creamy pockets of cheese.
Garnish options (optional).
- A sprinkle of freshly chopped parsley or basil, a grating of Parmesan, or a drizzle of extra-virgin olive oil can elevate the presentation and flavor.

Directions (original condensed list)

Brown ground beef in a large pot over medium heat.
Add garlic and onion; sauté until softened.
Stir in garlic powder, onion powder, basil, oregano, salt, and pepper.
Add crushed tomatoes, chicken broth, water, and tomato paste; bring to a simmer.
Incorporate lasagna noodles and spinach; cook until noodles are tender.
Stir in heavy cream until well combined.
Serve hot, topped with ricotta cheese.

Best Way to Store Mouthwatering One Pot Lasagna Soup

Refrigerator: Keep in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen; reheat on the stovetop over low-medium heat until warmed through (165°F / 74°C internal), stirring occasionally. If the soup has thickened in storage, add a splash of broth or water while reheating.

Serving Suggestions for Mouthwatering One Pot Lasagna Soup

Classic Bowl: Ladle hot soup into deep bowls and add a generous dollop of ricotta in the center; swirl it in or leave it chunky for texture contrast.
With Crispy Sides: Serve with garlic bread, cheesy focaccia, or crunchy crostini for dipping and a delightful textural counterpoint.
Family-Style: Place a small bowl of ricotta, grated Parmesan, and chopped fresh basil on the table and let everyone top their soup to taste.
Veggie Boost: Offer roasted vegetables or a simple arugula salad with lemon vinaigrette on the side to brighten the meal.

Tips to Make Mouthwatering One Pot Lasagna Soup

Use medium-high heat to brown the beef well; that caramelized crust adds depth.
Toast spices briefly after adding them to the hot pot to release their aroma.
Break the lasagna noodles into uniform pieces so they cook evenly; larger chunks will take longer.
If you like a thicker soup, simmer a few minutes longer without the lid; for thinner, add a splash more broth.
Stir gently after adding the lasagna noodles to avoid breaking them into tiny fragments.

Variation (if any)

Meat-free option: Replace the ground beef with 1 lb of cooked lentils or a store-bought meat alternative and use vegetable broth instead of chicken broth for a vegetarian take.
Cheesy upgrade: Stir in 1/2–1 cup shredded mozzarella or a handful of grated Parmesan just before serving for extra melty cheesiness.

FAQs

Q: Can I make this soup ahead of time?
A: Yes. Prepare the soup up to 24–48 hours in advance and refrigerate. Reheat gently on the stove, adding a splash of broth if the noodles have absorbed too much liquid. If freezing, leave slightly undercooked on the thicker side so the noodles don’t become mushy when reheated.

Q: How do I prevent the noodles from getting too soft?
A: Cook the noodles until just tender (al dente) in the simmering broth, not overcooked. If you expect leftovers or plan to freeze, undercook by a minute or two so the pasta holds up when reheating.

Q: Can I use a different type of pasta?
A: Absolutely. Short pasta shapes like broken spaghetti, rigatoni, or penne will work well—just adjust the cooking time according to the package instructions.

What about dairy-free or low-fat versions?

For a dairy-free alternative, omit the heavy cream and ricotta and finish with a swirl of coconut milk or a dairy-free cream substitute. Use low-fat ground turkey instead of beef and swap heavy cream for a lighter milk, though the result will be less rich.

How much ricotta should I serve per person?

Plan on about 1–2 tablespoons of ricotta per serving for a subtle creaminess; for a more lasagna-like experience, offer larger scoops (2–3 tablespoons) and let diners add as they wish.

Does freezing affect texture?

Freezing can soften pasta. To minimize textural changes, slightly undercook the pasta initially and add fresh ricotta or cheese when serving after thawing and reheating.

Make-Ahead and Meal-Prep Notes

This soup freezes well when packed in individual servings. Cool completely before freezing to prevent ice crystals. Thaw overnight in the refrigerator and reheat on the stove. Fresh ricotta tastes best added at serving time rather than frozen inside the soup.

Extra Tips on Flavor

If your crushed tomatoes are particularly bright or acidic, a pinch of sugar can balance the flavor.
A splash of good-quality balsamic vinegar (1 tsp) right before serving can add complexity and depth.
For a smoky note, try 1/4 tsp smoked paprika or use a portion of ground beef mixed with Italian sausage.

Nutritional and Portion Notes

This recipe feeds about 4–6 people depending on portion size and accompaniments. Pairing with a side salad or bread stretches servings.
To reduce calories and fat, substitute ground turkey, omit heavy cream, and serve a lighter scoop of ricotta.

Quick Troubleshooting

Too salty? Add a peeled, raw potato to the pot while reheating (discard after 10–15 minutes), or dilute with low-sodium broth and a splash of water.
Bland flavor? Let it simmer uncovered a few extra minutes, add a pinch more salt and freshly ground pepper, or finish with a squeeze of lemon to brighten it up.

Final prep checklist before serving

Taste and adjust salt/pepper.
Warm bowls in the oven or microwave so the soup stays hot longer.
Set out ricotta, grated Parmesan, fresh herbs, and crusty bread for a family-style finish.

Conclusion

If you want another take on this cozy classic with a simple, one-pot approach, you can compare a similar stovetop version to the creative variations found in the One Pot Lasagna Soup – Sailor Bailey recipe to discover different techniques and flavor tweaks. For those with an Instant Pot and limited time, check out the pressure-cooker method in Instant Pot Lasagna Soup – The Recipe Well for a fast, hands-off option that still delivers lasagna-goodness in a bowl.