One Pot Lasagna Soup Easy 30 Minute Recipe

Name: One Pot Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1/2 lb lean ground beef; 1/2 lb Italian ground sausage; 1 tsp olive oil; 1/2 cup yellow onion, chopped; 3 garlic cloves, minced; 3 tbsp tomato paste; 1 24 oz jar red pasta sauce or marinara; 1/4 tsp red pepper flakes; 1/4 tsp salt (adjust to taste); 1/4 tsp black ground pepper; 1/4 tsp garlic powder; 1/2 tsp crushed dried oregano; 1/2 tsp dried thyme; 7 cups beef or chicken broth; 9-10 uncooked lasagna noodles, broken into pieces; 3 cups fresh baby spinach; 1/2 cup shredded parmesan; 1 cup fresh ricotta; 1 cup shredded mozzarella

By:

Camille Hayes

Published:

March 5, 2026

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Why You’ll Love This One Pot Lasagna Soup

Author: Camille Hayes

My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to explore new flavors, cook with joy, and create memorable moments around the table.

Indulge in the ultimate comfort food with our One Pot Lasagna Soup! This One Pot Lasagna Soup captures all the beloved flavors of traditional lasagna rich tomato sauce, savory meat, gooey cheese, and tender pasta but in a cozy, slurpable soup form. It feels like lasagna without the fuss and without the oven time.

Ease of Preparation: Say goodbye to tedious layering and multiple dirty dishes. Everything simmers together in a single pot in about 30 minutes. Minimal prep means dicing an onion and garlic, browning meat, and dumping in sauces and broth. It works great for weeknight dinners or beginner cooks; no baking required.

Health Highlights: This soup brings tomatoes, lean protein, and fresh spinach to the bowl. For beef nutrition facts, see this reference: Healthline: beef nutrition. Tomatoes add lycopene and other nutrients that can be part of a balanced diet; for more on tomatoes and health, read this study: Tomato research article.

Versatility: Adapt effortlessly go vegetarian with lentils or plant-based sausage, swap in lean turkey, or make it gluten-free with chickpea lasagna sheets. It freezes well and works for meal prep.

One Pot Lasagna Soup is lasagna in a bowl: comforting, bold, and easy to make on a busy night.

Jump To

1. Why You’ll Love This One Pot Lasagna Soup
2. Essential Ingredients for One Pot Lasagna Soup
3. Step-by-Step Instructions for One Pot Lasagna Soup
4. Preparation Time and Servings
5. Tips, Variations, and Storage
6. Nutritional Information
7. Quick Checklist Before You Cook
8. Frequently Asked Questions
9. One Pot Lasagna Soup

Essential Ingredients for One Pot Lasagna Soup

Gather pantry staples and fresh items for great results. The list below outlines common options and additions you can use when making a lasagna soup that serves a family.

Main pantry and fresh items

Italian sausage or lean ground meat for savory depth
Yellow onion and garlic for the flavor base
Tomato paste plus a jar of marinara or red pasta sauce
Beef or chicken broth to create a hearty soup
Lasagna noodles broken into pieces to mimic layered pasta
Baby spinach for freshness and vitamins
Ricotta, shredded mozzarella, and grated Parmesan for classic lasagna toppings

Here is a helpful estimate of common seasonings and amounts often used in a one pot recipe for lasagna soup:

Dried oregano and thyme
Red pepper flakes for a little heat
Salt, black pepper, and garlic powder to taste

If you like, pair this soup with a side like garlic cheese pizza recipe or a creamy pasta such as creamy chicken and bacon pasta for a family-style dinner.

Recipe Ingredients (exact list for this One Pot Lasagna Soup)

Below is the required, exact ingredient list pulled from the recipe. Each ingredient appears on its own line with the precise measurement first for quick shopping and prep.

1/2 lb lean ground beef
1/2 lb Italian ground sausage
1 tsp olive oil
1/2 cup yellow onion, chopped
3 garlic cloves, minced
3 tbsp tomato paste
1 24 oz jar red pasta sauce or marinara
1/4 tsp red pepper flakes
1/4 tsp salt (adjust to taste)
1/4 tsp black ground pepper
1/4 tsp garlic powder
1/2 tsp crushed dried oregano
1/2 tsp dried thyme
7 cups beef or chicken broth
9-10 uncooked lasagna noodles, broken into pieces
3 cups fresh baby spinach
1/2 cup shredded parmesan
1 cup fresh ricotta
1 cup shredded mozzarella

Step-by-Step Instructions for One Pot Lasagna Soup

Making this One Pot Lasagna Soup is straightforward. Follow these directions for perfect texture and flavor.

Break lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot over medium-high heat, brown ground beef and Italian sausage together, stirring frequently for 8-10 minutes. Drain excess grease and set meat aside.
In the same pot, sauté chopped onions in olive oil or residual grease for about 5 minutes. Stir in minced garlic, then add tomato paste and cook for 1 minute.
Stir in seasonings (1/4 tsp red pepper flakes, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp thyme), pasta sauce, broth, and browned meat. Bring to a low simmer. Add broken noodles, cover, and simmer on low for 20 minutes until noodles are tender. Stir in 3 cups spinach to wilt. Add extra broth for thinner consistency if desired.
Stir in 1/2 cup shredded parmesan. Mix 1 cup ricotta with 1 cup mozzarella. Dollop cheese mixture on top of each serving.

Pro tip: If the noodles soak up the liquid too quickly, add a splash of broth and stir gently to loosen the pasta. Serve hot and let the cheeses melt into creamy pockets.

Preparation Time and Servings

Prep Time	Cook Time	Total Time	Servings
10 minutes	30 minutes	40 minutes	4

Tips, Variations, and Storage

Pro Tips for a Great One Pot Lasagna Soup

Use a wide, deep pot so broken noodles cook evenly and do not clump.
Break noodles into similar-sized pieces for uniform cooking.
Simmer gently; a rolling boil can make pasta mushy.
Adjust thickness by adding more or less broth as you prefer.

Variations to Try

Healthier swap: Use lean ground turkey or chicken instead of beef and sausage to lower fat and calories.
Vegetarian: Omit meat and add mushrooms, zucchini, or yellow squash. Use vegetable broth and stir in white beans or lentils for protein.
Creamy version: Stir in 1/2 cup heavy cream at the end for a silkier broth.
Slow cooker: Brown meat first, then cook on low 4-6 hours with all ingredients except pasta and cheeses; add pasta in the final 30 minutes.

Storage and Freezing

Store leftovers properly to keep flavor and texture. Refrigerate in airtight containers up to 5 days. For freezing, omit the fresh cheeses and cool completely before transferring to freezer-safe containers; freezes well up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth to refresh the consistency.

Tip: Freeze soup without ricotta and mozzarella. Add fresh cheese after reheating for the best melt and texture.

Nutritional Information

Below are two nutrition notes included in the recipe materials. The original recipe data and the per-serving numbers supplied with the recipe are shown so you can compare.

Metric	Provided Recipe Nutrition (per serving, approx 1.5 cups)	Article Structure Estimate (per serving)
Calories	594	420
Carbohydrates	55g	35g
Protein	38g	22g
Fat	24g	22g
Sodium	2390mg	980mg

Full detailed nutrition per serving from the provided recipe:

Calories: 594
Carbohydrates: 55g
Protein: 38g
Fat: 24g
Saturated Fat: 9g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 10g
Trans Fat: 0.3g
Cholesterol: 93mg
Sodium: 2390mg
Potassium: 856mg
Fiber: 4g
Sugar: 6g
Vitamin A: 2485 IU
Vitamin C: 12mg
Calcium: 227mg
Iron: 4mg

Note: Values vary by brands and swaps. Using turkey sausage, low-sodium broth, or skipping ricotta will change calorie and sodium counts.

Quick Checklist Before You Cook

Break 9-10 lasagna noodles into fourths and measure out 7 cups broth.
Chop 1/2 cup yellow onion and mince 3 garlic cloves.
Mix 1 cup ricotta with 1 cup shredded mozzarella so it’s ready to dollop on each bowl.
Have 1/2 cup shredded parmesan ready to stir in just before serving.

Frequently Asked Questions

Can I meal prep one pot lasagna soup?

Yes, one pot lasagna soup is perfect for meal prep. Prepare a big batch and store it in airtight containers in the fridge for up to 5 days. Portion into individual servings for grab-and-go lunches. To reheat, microwave on high for 2-3 minutes or stovetop over medium heat until bubbling hot, stirring occasionally. For longer storage, let it cool completely, then transfer to freezer-safe bags or containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating, and add a splash of broth if it thickens. This keeps the pasta from getting mushy and maintains the cheesy flavor. Label containers with dates for easy tracking. It’s a time-saver for busy weeks, yielding 6-8 servings.

Can I make one pot lasagna soup vegetarian?

Absolutely, one pot lasagna soup works great as a vegetarian dish. Simply omit the ground meat and add hearty vegetables like 8 ounces of sliced mushrooms, zucchini, or eggplant during the sauté step for similar texture and umami. Use vegetable broth instead of beef broth to keep it fully plant-based. The rest of the recipe stays the same: break lasagna noodles, tomatoes, Italian seasoning, and top with ricotta or mozzarella. It simmers in 30 minutes, serving 6. For extra protein, stir in white beans or lentils. Taste and adjust salt, as veggies release moisture. This version cuts calories by about 150 per serving while keeping the comforting lasagna taste. Serve immediately or prep ahead.

What can I serve with one pot lasagna soup?

One pot lasagna soup pairs well with simple sides that complement its Italian flavors. Crusty garlic bread is a top choice—slice a baguette, brush with olive oil and garlic, bake at 400°F for 10 minutes until golden. A fresh green salad with romaine, cherry tomatoes, cucumber, and balsamic vinaigrette adds crunch and lightness. For low-carb options, try roasted vegetables like broccoli or cauliflower seasoned with parmesan. Caesar salad or cheesy breadsticks also work. These sides balance the soup’s richness without overpowering it. Aim for 1-2 cups of soup per serving with a side for a complete meal. Prep bread ahead and store salad components separately to avoid sogginess. Total meal ready in under 40 minutes.

Can I freeze one pot lasagna soup?

Yes, you can freeze one pot lasagna soup easily for up to 3 months. Cool it completely to room temperature first to prevent condensation and texture issues. Divide into freezer-safe containers or zip-top bags, leaving 1-inch headspace for expansion. Flatten bags for stackable storage. Label with the date and “lasagna soup.” To thaw, place in the fridge overnight or use the cold water method (submerge sealed bag in cold water, changing every 30 minutes). Reheat on stovetop over medium heat for 10-15 minutes, stirring until 165°F internally. Pasta may soften slightly, so freeze smaller portions. Avoid refreezing thawed soup. This method preserves the tomatoey broth and cheese melt, making it ideal for stocking your freezer with 6 hearty servings.

How do I store leftover one pot lasagna soup?

Store leftover one pot lasagna soup properly to keep it fresh and safe. Transfer cooled soup to airtight glass or plastic containers within 2 hours of cooking to avoid bacterial growth. Refrigerate for up to 5 days at 40°F or below. For best quality, use shallow containers for quicker cooling. When reheating, bring to a full boil to ensure safety, then simmer. Stir in a bit of water or broth if the pasta absorbs liquid. Check for off smells or sliminess before eating—discard if unsure. This storage method works for the full batch of 6-8 servings. Freezing extends life to 3 months as noted earlier. Pro tip: Portion into lunch-sized bowls for easy weekday meals without daily decisions.

One Pot Lasagna Soup Easy 30 Minute Recipe

Why You’ll Love This One Pot Lasagna Soup