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

This easy lasagna soup recipe packs all the cozy, comforting flavors of your favorite lasagna but skips the hassle of layering noodles and sauce. It all simmers in one pot, creating a rich, tomato-forward broth with tender pasta and a luscious three-cheese topping that melts beautifully right into every spoonful.

Lasagna soup offers a fresh take on traditional lasagna by breaking it down into a one-pot meal. Instead of carefully layering noodles, sauce, and cheese in a pan, you simmer everything together in a hearty tomato broth, then finish it off with that classic cheesy goodness on top.

You get all the familiar flavors you love, with way less fuss and cleanup.

This easy lasagna soup delivers all the best parts of classic lasagna—rich meaty tomato sauce, gooey cheese, and comforting pasta—without having to bake or layer anything. You’ll make it all right on your stovetop in one pot (or in a pressure cooker if you like)—so it’s perfect for busy weeknights when you want big flavors with minimal mess and time.

In about 45 minutes, you’ll have roughly 12 cups of this cozy soup—perfect for dinner with plenty left over. I’ll guide you through browning the beef and aromatics, building the flavorful tomato broth, cooking the pasta right in the pot, and topping each bowl with a simple blend of ricotta, mozzarella, and Parmesan cheeses. There are also options if you want to make it in a pressure cooker, plus helpful tips on choosing pasta, storing leftovers, and freezing.

• Simple one-pot or pressure cooker method for easy prep and cleanup
• All those comforting lasagna flavors without any layers or baking
• Ready in about 45 minutes with about 12 cups of soup
• Beginner-friendly recipe, plus make-ahead and freezer tips, and easy topping ideas so everyone can adjust their bowl just how they like

Why You’ll Crave This Soup

• It captures all the cozy lasagna flavors but skips the layering and baking hassle.
• Cooking everything in one pot keeps cleanup quick and simple.
• The step-by-step directions are easy enough for beginner cooks to follow confidently.
• It freezes well and reheats beautifully, making it a great option for lunches and leftovers.

Ingredients and Simple Swaps

• 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, undrained
• 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 notes 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, chopped

One-Pot Cooking Steps

1. Heat a large (about 4.5‑quart) heavy‑bottomed soup pot over medium‑high heat and add 1–2 tablespoons olive oil; heat until shimmering.
2. Add 1 pound ground beef, 1 large diced onion, and 4 minced garlic cloves; cook, stirring often, until beef is browned and onions are soft; drain excess fat if needed.
3. Stir in a 15‑oz can diced tomatoes with juices, a 15‑oz can tomato sauce, and ⅓ cup tomato paste.
4. Pour in 4 cups chicken broth and add 1 tablespoon Italian seasoning, 1 teaspoon salt, and black pepper to taste; stir until the tomato paste dissolves and the mixture is smooth.
5. Add 8 ounces uncooked bowtie (farfalle) pasta to the pot and bring the soup to a boil.

6. Cover loosely, reduce heat to a medium simmer, and cook, stirring occasionally, until the pasta is tender (about 10–15 minutes); add small amounts of water or extra broth as needed if the soup becomes too thick.

   

7. Pressure cooker alternative: Select Sauté, heat olive oil, add ground beef, diced onion, and minced garlic, and cook until beef is browned; drain fat and pour in a little broth to deglaze, then press Cancel.
8. In the pressure cooker, stir in diced tomatoes, tomato sauce, tomato paste, remaining broth, seasonings, and uncooked pasta; seal the lid, set the valve to Sealing, and pressure cook on High for 1 minute.
9. Release pressure: use quick release for firmer pasta or natural release (~10 minutes) for softer noodles; open carefully, stir, and add water or broth if needed to loosen the soup.

Serving, Toppings, and Finishing Touches

While this lasagna soup doesn’t have the thick cheese layers of traditional lasagna, it still offers that same creamy, cheesy satisfaction. You have two great ways to enjoy it:

• Mix ricotta, mozzarella, and Parmesan cheese right into the soup for a creamy melt-in-your-mouth experience, or
• Let everyone add their own cheese topping when serving for a customizable touch

A sprinkle of fresh parsley finishes the bowls with a fresh pop of color and flavor that brightens every bite.

Pasta Substitutions and Add-Ins

Using sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni really works best in this easy lasagna soup. These noodles hold up through cooking and reheating so your leftovers taste just as good as fresh. If you prefer to use lasagna noodles, just break them into bite-sized pieces before stirring in. They’ll soften faster though, so it’s best to eat those within a day or add them closer to serving time.

• Pasta options: Bowtie, macaroni, rigatoni, or penne noodles work best for leftovers and reheating. Lasagna noodles can be broken into pieces but soften quickly, so enjoy sooner.
• Protein swaps: Any ground meat like turkey, pork, or chicken can replace the beef using the same cooking method.
• Tomato texture: Use crushed tomatoes instead of diced for a thicker, smoother tomato broth.
• Marinara shortcut: Don’t have diced tomatoes and tomato paste separately? A 24-ounce jar of marinara plus 1 cup water makes a simple substitute.
• Reheating tips: Add a little broth or water when reheating since the pasta absorbs liquid as it sits.

How to Store and Reheat

• Refrigerate: Let your lasagna soup cool completely before sealing it in an airtight container. Store in the fridge for up to 5 days.
• Freeze: Pour cooled soup into freezer-safe containers without cheese toppings for best texture. Freeze for up to 3 months.
• Thaw: Move frozen soup to the fridge overnight to thaw. Avoid thawing at room temperature.
• Reheat: Warm gently on the stove or microwave, adding broth or water as needed to loosen the soup.

Answers to Common Questions

Q: Can I make this soup vegetarian or swap out the ground beef?

A: Absolutely! Leave out the beef and try sautéed mushrooms, lentils, or a plant-based ground meat. Use vegetable broth instead of chicken broth to keep it vegetarian. You can also swap in any ground meat and follow the recipe the same way.

Q: What pasta works best, and can I use lasagna noodles?

A: Sturdy, short pasta shapes like bowtie (farfalle), penne, rigatoni, or macaroni hold their shape best and reheat well. You can use lasagna noodles if you break them into pieces first, but they’ll soften faster. I recommend adding lasagna noodles just before serving or eating the soup within a couple of days if you use them.

Q: How do I keep the pasta from sticking together?

A: Stir frequently while the pasta cooks and keep the heat at a gentle simmer instead of a full boil. If the soup thickens as the pasta absorbs liquid, add small amounts of broth or water to loosen it.

Q: Can I use jarred marinara sauce instead of separate canned tomatoes and paste?

A: Yes! A 24-ounce jar of marinara plus about 1 cup of water makes a great, simple substitution for the diced tomatoes, tomato sauce, and tomato paste.

Q: How should I store and reheat leftovers?

A: Let the soup cool completely, then refrigerate in an airtight container for up to 5 days or freeze (without cheese toppings) for up to 3 months. When reheating, add broth or water as needed because the pasta will have soaked up the liquid.

Q: Can I use a pressure cooker or Instant Pot to make this recipe?

A: Yes! Use the sauté setting to brown the beef and soften the onion, then deglaze the pot. Stir in all other ingredients and pressure cook on High for 1 minute. Quick release for al dente pasta, or natural release for about 10 minutes for softer noodles. If you double the recipe, make sure you have a large enough pressure cooker.

Q: How many servings does this recipe make and what size is each serving?

A: This recipe yields about 12 cups total. A typical serving size is 1 cup, so you’ll get about 12 servings.

Q: How can I adjust the soup’s thickness or texture?

A: If you want a thicker, richer tomato broth, use crushed tomatoes instead of diced. To thin a thick soup (especially after it’s been chilled), stir in small amounts of broth or water until you reach your desired consistency.

Q: Any quick tips to make this easy lasagna soup turn out great?

A: Stir often while the pasta cooks, season the soup to taste at the end, freeze leftovers without the cheeses for the best texture, and consider serving cheeses on the side so everyone can top their bowls just how they want.