Let’s be honest: standard lasagna is an absolute masterpiece, but it’s also a high-maintenance commitment. You’ve got to boil noodles, mix three different cheeses, layer everything like a culinary mason, and then wait 45 minutes for it to bake while your kitchen slowly turns into a dish-washing battlefield.
When chilly weather hits, I want that rich, cheesy, stick-to-your-ribs goodness now—not after a two-hour marathon in the kitchen.
Enter the hero of weeknight cooking: One-Pot Lasagna Soup.
It’s cozy, deeply savory, ridiculously easy, and packs every single flavor of classic lasagna into a steaming bowl of comfort. Plus, snap those noodles into messy little shards—it’s wonderfully cathartic!
Why You’ll Fall in Love with This Recipe
- One Pot, Zero Drama: Less cleanup, no intricate layering, and no baking time.
- The “Secret” Flavor Boosters: A touch of balsamic vinegar and a pinch of sugar cut through the acidity of the tomatoes, creating a deep, slow-simmered richness in a fraction of the time.
- Cheese Dollop Magic: Swirling cold ricotta into a piping-hot, velvety soup creates these pockets of creamy luxury that’ll make you want to jump for joy.
Pro-Tips for the Best Bowl
- Noodle Hack: If you’re planning on having leftovers, cook the broken noodles separately in salted water and add them directly to individual bowls before ladling the soup over top. This keeps the noodles from absorbing all the broth in the fridge overnight!
- Garlic Bread is Non-Negotiable: You’re going to want something sturdy to mop up every last drop of that creamy broth. Get a crusty baguette or make garlic toast—you won’t regret it.
Easy Lasagna Soup
Created by Sue Mun
Serves about 8
Ingredients:
- 1 pound ground beef
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 8 cups chicken broth
- 28 oz can crushed tomatoes
- 24 oz pasta sauce
- 1 tbsp balsamic vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 12 uncooked lasagna noodles broken into approx. 1-2 inch pieces
- 1/3 cup heavy cream
- 1 cup shredded mozzarella cheese
To Serve:
- 1 cup freshly grated Parmesan cheese
- 1-1/2 cups ricotta cheese
Instructions:
- Heat a large pot over medium high heat.
- Add in the ground beef and break the ground beef up using a wooden spoon or whatever cooking utensil you prefer. Cook and stir occasionally until the meat is halfway cooked. Add in the onions and continue cooking until the beef is completely browned and cooked and the onions begin to soften. Drain any excess fat from the beef if desired.
- Add in the garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Carefully pour in the chicken broth, pasta sauce, crushed tomatoes, balsamic vinegar, sugar, Italian seasoning, and the broken lasagna noodles.
- Bring the soup to a low simmer and continue simmering the soup and stirring occasionally until the lasagna noodles become al dente. This can take about 15-25 minutes.
- Stir in the heavy cream and about 1 cup of mozzarella cheese.
- Serve the lasagna soup hot with a garnish of ricotta cheese, grated parmesan, and some fresh basil.
- Enjoy!
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