Ground beef, tomatoes, lasagna noodles, broth, herbs, and cheese come together in this cozy one pot lasagna soup.
Table of Contents
I’ll admit it—I love lasagna, but I don’t always love making lasagna. Especially on a weeknight. Especially when I’ve already had a long day and the sink is mysteriously full before I even start cooking. Sound familiar? The first time I made this One Pot Lasagna Soup, it was one of those evenings where I wanted comfort food but not a full production. No layering. No oven. No “did I overbake this?” stress. I remember breaking the noodles by hand (oddly satisfying) and thinking, this might either be brilliant or a mess. Turns out—it was brilliant. Cozy, slurpy, a little rustic, and very forgiving. It reminded me of big bowls of soup after cold days, but with that unmistakable lasagna flavor that feels like home. Now it’s one of those recipes I make when I need dinner to understand me.
Why You’ll Love This One Pot Lasagna Soup?
This One Pot Lasagna Soup is lasagna’s laid-back cousin. Same flavors, way less effort. You get rich tomato broth, tender noodles, herby beef, and lots of cheesy goodness—all in one pot, in about 30 minutes. No waiting for the oven to preheat. No stacking layers like a Jenga tower. And cleanup? Minimal, which honestly might be the real selling point here. I also love how flexible it is. Some nights it’s thicker, some nights it’s soupier. Sometimes I add extra cheese, sometimes I really add extra cheese. It’s not precious. It doesn’t judge. It just shows up warm and comforting when you need it. And don’t we all need that sometimes?
Ingredient Notes
Before you start, let’s talk ingredients—not in a serious, chef-y way, but in a here’s why this works kind of way. This one pot lasagna soup is built on simple pantry staples doing their thing.
- Olive Oil & Onion: This is where the flavor starts. Soft onions make everything taste like it cooked longer than it did.
- Ground Beef: Classic, hearty, and very lasagna-coded. I drain it sometimes, sometimes I don’t. Depends on the day.
- Garlic: Adds warmth and depth. Fresh garlic makes a difference here, even if it’s just a minute.
- Crushed + Diced Tomatoes: The combo matters. Crushed tomatoes give you that saucy base, diced tomatoes add texture so it’s not flat.
- Beef Broth: Keeps the soup rich without being heavy. Low sodium is your friend here.
- Italian Herbs: Oregano, basil, and parsley give that familiar lasagna flavor without needing a long simmer.
- Lasagna Noodles: Broken into pieces so every spoonful gets noodles without awkward slurping.
- Cottage Cheese: I know this one raises eyebrows. I was skeptical too. But it melts in and gives creamy lasagna vibes without weighing the soup down.
- Mozzarella & Parmesan: For serving. Because lasagna soup without cheese just feels… wrong.
How to Make One Pot Lasagna Soup?
This One Pot Lasagna Soup comes together in layers, but everything happens in the same pot—which feels like a small miracle on busy nights.
- Start by heating olive oil in a big pot. Add the chopped onion and let it soften until it smells sweet and cozy. Then add the ground beef and cook until it’s no longer pink, breaking it up as you go. Stir in the garlic and let it cook just until fragrant—don’t rush this part. Season with salt and pepper, then drain excess grease if you want.
- Next, add the crushed tomatoes, diced tomatoes (with their juice), and beef broth. Stir in the oregano, basil, and parsley. Turn up the heat and bring everything to a gentle boil. At this point, it already smells like lasagna night.
- Once it’s boiling, add the broken lasagna noodles. Stir so they don’t stick together and let the soup simmer for about 10–12 minutes, stirring occasionally. It might look a little chaotic—noodles floating everywhere—but that’s part of the charm.
- When the noodles are tender, turn off the heat and stir in the cottage cheese. It melts right in and makes the soup creamy without turning it heavy. Ladle into bowls and top with mozzarella and Parmesan. Be generous. Always be generous.
Storage Options
This One Pot Lasagna Soup stores well in the fridge for about 3–4 days in an airtight container. Just know the noodles will soak up more broth as it sits, so you’ll probably want to add a splash of broth when reheating. I’m on the fence about freezing it—the flavor’s great, but the noodles do soften quite a bit. Not bad, just… different. Still comforting, though.
Variations & Substitutions
Once you’ve made this one pot lasagna soup once, ideas tend to start popping up. That’s normal. Go with it.
- Different Meat: Italian sausage or ground turkey both work great.
- Extra Veggies: Spinach, zucchini, or mushrooms slide right in.
- Ricotta Instead of Cottage Cheese: More traditional, slightly richer.
- Spicy Version: Red pepper flakes or spicy sausage if you like a kick.
- Gluten-Free: Use gluten-free lasagna noodles and adjust cook time as needed.
What to Serve with One Pot Lasagna Soup?
This soup is hearty enough to stand on its own, but it loves a good side. Crusty bread or garlic bread is perfect for dipping. A simple green salad balances the richness. And if you’re really leaning into comfort mode, a grilled cheese on the side turns this into a full cozy situation.
FAQ:
Can I make one pot lasagna soup ahead of time?
Yes, but it’s best fresh. If you want to prep ahead, cook the soup without the noodles and add them when reheating.
Why cottage cheese instead of ricotta?
Cottage cheese melts smoothly and keeps the soup lighter. Ricotta works too—I go back and forth depending on my mood.
Can I use a different pasta?
Absolutely. Bowties, mafalda, or broken fettuccine all work—just keep an eye on the cooking time.
If you’re craving lasagna but don’t have the energy for the full production, this One Pot Lasagna Soup is your answer. Cozy, forgiving, and very weeknight-friendly. Give it a try and tell me—are you the extra cheese person, or the even more extra cheese person? I feel like I already know.
One Pot Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 lb ground beef
- 4 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes with juice
- 5 c low-sodium beef broth
- 1½ tsp dried oregano
- 1 tsp dried basil
- 1 tbsp dried parsley or 3 tbsp fresh parsley finely chopped
- 10 –12 lasagna noodles broken into 1–2 inch pieces
- 16 oz 2 c small-curd cottage cheese
- Shredded Parmesan cheese for serving
- Shredded mozzarella cheese for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for approximately 3 minutes, or until the onion begins to soften.
- Add the ground beef to the pot and cook, breaking it apart with a spoon, until no pink remains. Stir in the minced garlic and cook for 1 additional minute, or until fragrant. Season with salt and pepper. Drain excess fat if necessary, then return the pot to the heat.
- Add the crushed tomatoes, diced tomatoes with their juice, beef broth, oregano, basil, and parsley. Stir well to combine.
- Increase the heat and bring the mixture to a boil. Once boiling, add the broken lasagna noodles, stirring to ensure they are fully submerged.
- Reduce the heat slightly and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender but not overcooked.
- Remove the pot from the heat and stir in the cottage cheese until fully incorporated and the soup becomes creamy.
- Ladle the soup into serving bowls and garnish with shredded Parmesan and mozzarella cheese before serving.
Notes
