Easy Lasagna Soup Recipe (One Pot!)

This one pot lasagna soup is a total game-changer! It brings all those warm, cheesy, comforting flavors of traditional lasagna without the fuss of layering or baking. Everything simmers together in one pot with a rich tomato broth, sturdy pasta, and a simple three-cheese blend that melts beautifully right on top.

Think of lasagna soup as your classic lasagna, but deconstructed to save time and mess. Instead of layering noodles, sauce, and cheese in a baking dish, all the goodness comes together in a flavorful, tomato-based soup that’s topped with the familiar three-cheese combo.

You get the same cozy, hearty flavors but with way less cleanup and stress in the kitchen.

If you adore classic lasagna but dread the prep and cleanup, this one pot lasagna soup is your new best friend. In about 45 minutes, you’ll brown the meat and aromatics, stir in canned tomatoes and broth, cook pasta right in the tomato base, and finish each bowl with creamy ricotta, mozzarella, and Parmesan cheese. It’s easy, comforting, and totally doable even on busy weeknights.

This recipe is super beginner-friendly—no baking or fiddly layers here. It yields about 12 cups, which is perfect for feeding a crowd or packing lunches for the week. Plus, it works beautifully on the stovetop or in a pressure cooker (I’ve included instructions for that, too). Leftovers reheat like a dream.

Keep reading for a detailed ingredient list, easy step-by-step directions, and smart tips on pasta choices, storage, and serving ideas. Oh, and if you want to double the recipe, be sure to check the note about scaling so everything turns out perfectly.

Why This Recipe Works

• It gives you all the comforting goodness of lasagna without the time-consuming layering or baking.
• Everything comes together in one pot—hello, easy cleanup! If you love one-pot comfort, you might also enjoy creamy crockpot chicken gnocchi soup.
• The instructions are simple enough for those new to cooking. For another beginner-friendly option, check out easy creamy chicken noodle soup.
• It’s great for leftovers and easy to reheat, making it perfect for busy days or meal prep.

Ingredients and Pantry Staples

• 1-2 tablespoons Olive Oil, or preferred oil
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce can) Diced Tomatoes, don’t drain
• 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 as needed to adjust flavor
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta * see footnote
• ½ cup Ricotta Cheese
• 2 ounces Mozzarella Cheese, shredded (about ½ cup)
• ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
• ¼ cup Fresh Parsley, chopped

How to Make the Soup

1. Heat a large (about 4.5‑quart) soup pot over medium‑high heat and add olive oil until shimmering.
2. Add ground beef, diced onion, and minced garlic; cook, stirring occasionally, until beef is fully browned and onions are soft; drain excess fat if desired.
3. Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper; mix to dissolve the tomato paste.
4. Add uncooked pasta to the pot.
5. Increase heat to high and bring the soup to a boil.

6. Reduce heat to medium, loosely cover, and simmer 10–15 minutes until the pasta is tender, stirring often to prevent sticking; add water or broth a little at a time if the soup becomes too thick.

   

7. Remove from heat and either stir ricotta, shredded mozzarella, and Parmesan into the pot once it’s cooled slightly, or keep cheeses on the side and top individual bowls with cheeses and chopped parsley.
8. Pressure cooker alternative: Select Sauté, heat olive oil, add ground beef, onion, and garlic and brown; drain excess fat and deglaze the pot with a splash of broth, then cancel Sauté.
9. Stir in tomatoes, tomato sauce, tomato paste, broth, seasonings, and pasta; lock the lid, set the valve to sealing, and pressure cook on High for 1 minute.
10. Quick release for firmer pasta or natural release about 10 minutes for softer pasta; open the pot, stir, and add water or broth to thin if needed, then finish with cheeses and parsley.

Tips for Best Results

I love using sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni in this soup because they keep their shape and texture—even after reheating. If you want to use lasagna noodles, just break them into pieces before adding. Keep in mind they soften faster, so enjoy that version fresh or add them closer to serving.

You don’t need tons of cheese in this soup like you do in traditional lasagna, but the three-cheese combo still brings that classic flavor. You can:

• Mix ricotta, mozzarella, and Parmesan right into the pot once it’s a bit cooler, or
• Serve the cheeses on the side so everyone can top their bowl just how they want

A sprinkle of chopped fresh parsley adds a nice pop of color and fresh flavor at the end.

Easy Swaps and Add-Ins

• Pasta options: Stick with sturdy shapes like bowtie, macaroni, rigatoni, or penne for the best texture in leftovers and reheating. If you want to use lasagna noodles, break them up before adding, but eat that version sooner because they soften quickly.
• Protein swaps: Swap out ground beef for any ground meat you like—the browning method stays the same as in our Creamy Taco Soup.
• Tomato texture: For a thicker and richer tomato broth, try crushed tomatoes instead of diced—think the silky base of a classic tomato soup.
• Marinara shortcut: No canned tomatoes? Use a 24-ounce jar of marinara sauce with about 1 cup of water instead. It’s an easy swap and still delicious.
• Reheating tips: Add broth or water in small amounts when reheating since the pasta continues to soak up liquid even after the soup cools.

Store, Freeze, and Reheat

• Refrigerate: Let your one pot lasagna soup cool fully, then store it in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze leftovers in airtight containers for up to 3 months. For best texture, hold off on freezing the cheese toppings and add fresh cheese when you reheat. If you’re stocking the freezer, Crockpot Cowboy Soup also holds up well.
• Thaw: Plan to thaw frozen soup in the refrigerator overnight rather than at room temperature.
• Reheat: Warm it gently on the stovetop or microwave, adding broth or water as needed to loosen the soup back up. For a quick, fresh side with reheated bowls, try Sautéed Zucchini.

Common Questions Answered

Q: What exactly is lasagna soup?

A: It’s basically traditional lasagna flavors, but made in one pot as a soup instead of layered noodles and cheese baked in the oven. All the ingredients cook together in a tomato broth and it’s topped with ricotta, mozzarella, and Parmesan for the classic finish.

Q: Can I make this recipe vegetarian?

A: Absolutely! Swap the ground beef for cooked lentils, chopped mushrooms, or a plant-based ground meat, and use vegetable broth instead of chicken broth.

Q: What pasta works best?

A: Sturdy shapes like bowtie (farfalle), penne, rigatoni, or macaroni work best for holding up to leftover reheating. You can use broken lasagna noodles too, but they’ll soften faster, so add them later or eat the soup fresh.

Q: Can I use jarred marinara sauce instead of the separate tomato products?

A: Yes! A 24-ounce jar of marinara plus about 1 cup of water is a great, simple substitute for the canned tomatoes, sauce, and paste.

Q: How do I stop the pasta from sticking or getting mushy?

A: Stir the soup frequently while the pasta cooks, keep enough liquid in the pot by adding water or broth as needed, and cook it al dente. Remember pasta soaks up more liquid over time, so add broth when reheating leftovers.

Q: Can I make this soup in a pressure cooker or Instant Pot?

A: Yes! Use sauté mode to brown the meat and veggies, then add the tomatoes, broth, seasonings, and pasta. Pressure cook on high for 1 minute, do a quick release for firmer pasta, or natural release for about 10 minutes to soften it more. Adjust liquid afterwards if needed.

Q: How do I store and freeze leftovers?

A: Store cooled soup in an airtight container in the fridge for up to 5 days. Freeze in airtight containers for up to 3 months (or longer if vacuum sealed). To keep the best texture, freeze without cheese toppings and add fresh cheese when serving.

Q: What’s the best way to reheat this soup?

A: Warm gently on the stovetop or microwave, adding broth or water in small amounts to loosen the soup since the pasta absorbs liquid as it cools.

Q: Can I change up the cheeses or add extras?

A: Definitely! The ricotta, mozzarella, and Parmesan are classic, but you can swap in other melty cheeses like provolone or throw in a sprinkle of red pepper flakes for a kick. Fresh parsley or extra Parmesan grated right on top also add great flavor.

Q: What should I serve alongside this one pot lasagna soup?

A: It pairs beautifully with crusty bread, focaccia, a simple green salad, or garlic Parmesan roasted zucchini to round out your meal.