One Pot Lasagna Soup

Name: One Pot Lasagna Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces ground meat (ground beef, turkey, or chicken); ½ cup diced onion; 1 small zucchini (large shreds or diced very small, about 1 cup); 4-5 button mushrooms (finely chopped); 3-4 cloves garlic (minced); 12 ounces marinara sauce (1 ½ cups); 2 tablespoons tomato paste; 4 cups chicken broth (or vegetable broth); 1 teaspoon Italian seasoning; 1 pinch red pepper flakes; 4 - 5 lasagna noodles (broken into 1-2 inch pieces or 5 ounces short pasta); 2-3 handfuls spinach (julienned); ½ cup ricotta cheese; ¼ cup parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh basil (julienned into thin strips for garnish)

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This easy one pot Lasagna Soup has all the meaty, tomato-flavored, cheesy goodness of a lasagna casserole, but it’s not quite as heavy or filling. When you’re craving lasagna but want something a little lighter, this soup is the perfect way to go!

Bowl of lasagna soup topped with ricotta cheese mixture and a spoon in the bowl.

Made with pantry staples, this lasagna soup recipe is an all-time favorite in my house. It's loaded with incredible flavor from the meat, tomatoes, Italian seasoning, and melted cheese. You can easily mix up the pasta shape and toppings, too!

If you want other cozy ground meat soup recipes, be sure to try my beefy Hamburger Soup and this Chicken Noodle Soup with ground chicken.

Why This One Pot Lasagna Soup Recipe Rocks!

Quick and Easy: Unlike making a traditional lasagna from scratch, this soup only takes about 30 minutes!
Healthy Comfort Food: This easy Italian inspired soup gives you all of the hearty, rich flavors of lasagna but without quite as much cheese or pasta so it won't weigh you down.
Easy Clean Up: You’ll only need to scrub one pot after making this dish.

Ingredients + Substitutions

Ingredients to make lasagna soup on the table with text labels before cooking.

Ground Meat: You can use ground beef, turkey, or chicken, whichever meat you prefer. When using beef, I usually opt for 80/20 or 85/15. If you use 90/10 or lean poultry, you will want to add some olive oil when browning the meat.
Onion, Zucchini, Mushrooms, and Garlic: Fresh vegetables bring a ton of flavor and freshness to this soup. The finer you chop them, the easier they are to hide if you're feeding picky eaters!
Marinara Sauce: The jar of marinara brings a ton of flavor and thickens the consistency of the broth. You can pick any flavor variety you love, whether it’s basil, parmesan, mushroom, garlic, or another kind.
Tomato Paste: It deepens the tomato flavor while giving a little extra acidity and tanginess to the soup.
Chicken or Vegetable Broth: You'll need 4 cups. You can use a low-sodium broth to help control the amount of salt in the soup if you want.
Italian Seasoning: It wouldn't be great without some Italian seasoning! Usually this mix includes dried oregano and basil, sometimes with thyme and rosemary, too.
Red Pepper Flakes: All you need is one pinch for a bit of heat! Feel free to add more if you want a spicier kick.
Pasta or Lasagna Noodles: Lasagna noodles keep this more traditional, but it works with just about any short pasta. Try it with bowtie pasta (like I'm using), rotini, shells, or your favorite. When you’re using lasagna noodles, it’s best to break them up into 1-2 inch pieces.
Spinach: Handfuls of leafy spinach are added to the soup right at the end of the cooking time.
Ricotta Cheese and Parmesan Cheese: These classic lasagna cheeses are used as garnish served in the soup. You could also use other Italian cheeses like Romano and mozzarella.
Fresh Basil: Fresh chopped basil makes the ultimate garnish.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Lasagna Soup

Here’s exactly how to make this beef and pasta soup recipe. It’s so simple!

Ground beef and onions cooking in a dutch oven.

Step 1: Brown the Beef. Saute the meat and onion in a large pot over medium heat. I like to break it up into crumbles as it cooks.

Zucchini, mushrooms, and garlic added to the pot with the beef mixture.

Step 2: Add the Veggies. Add in the zucchini, mushrooms, and garlic and cook them for another few minutes. If there’s a lot of grease in the pan, be sure to drain it.

Pasta, herbs, and pasta sauce added to the pot.

Step 3: Add the Sauce and Noodles. Add the marinara sauce, tomato paste, broth, Italian seasoning, red pepper flakes, and lasagna noodles to the pot. Cover, reduce the heat, and cook for 15-20 minutes, until the noodles are the perfect al dente.

Spinach added to the pot of lasagna soup.

Step 4: Wilt the Spinach. It will only take a minute or two to cook in the soup.

Ricotta and parmesan cheese with some basil in a bowl.

Step 5: Prep the Cheese and Basil. While the soup is cooking, get your garnish ready. Stir together the ricotta and parmesan cheese and add in some of the chopped basil.

Lasagna soup cooked in a large pot on the table.

Step 6: Season and Serve. Season the soup with salt and pepper to taste. Serve with a heaping tablespoon of the ricotta mixture and fresh basil as a garnish.

Handy Tip: Feeding a Crowd?

If you’re feeding a big group or want leftovers, be sure to double this recipe! It only makes 4 servings.

Dietary Modifications & Variations

For Extra Italian Flavor: Replace half of the ground meat with Italian sausage.
For a Vegetarian Version: Replace the ground meat with a plant-based meat substitute, chopped tempeh, or lentils for a meatless vegetable lasagna soup.
Add More Veggies: One great thing about this veggie lasagna soup is that it’s versatile and a perfect way to use up leftover veggies you have in your fridge. Throw in some diced carrot along with the onion, or finely chopped kale along with the spinach for this healthy lasagna soup.

A bowl of beef lasagna soup with a spoon in the bowl and a side of it cut off.

Soup-er Toppings & Serving Suggestions

One pot lasagna soup makes a great weeknight dinner when you have less than an hour to cook.

Enjoy a piping hot bowl of soup with some crusty bread, cheesy garlic bread, or a simple Caesar salad.
Customize the toppings for this lasagna soup with ricotta. You could also add shredded mozzarella, shaved parmesan or pecorino, or fresh burrata. Garnish with a few fresh basil leaves or a sprinkle of fresh basil, parsley, or chopped chives for a pop of green color against the red sauce.
Extra hungry? Serve an appetizer of this savory prosciutto toast along with a bowl of soup.
For a fun neighborhood potluck idea, make a variety of soups and have friends and family try them all! Some of my other popular soup recipes include this Northern Bean Soup, Red Lentil Soup, and this quick Navy Bean Soup that cooks in the Instant Pot.

Storage Tips

Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days, but I recommend making this soup fresh as the noodles will become soggy over time. You could also cook the noodles and store them separately tossed with oil to keep them from sticking.
Freezing: If you’re making extra soup to freeze, store it without the pasta or cheese mixed in for the best consistency.
Reheating: Let frozen leftovers thaw in the fridge overnight. Reheat the dish in the microwave on medium heat for 30-60 second intervals or in a saucepan on the stove until it is heated through.

Expert Tips

Pasta Cook Time Varies: This recipe is meant to be made in one pot for less cleanup. Keep in mind the cook time may vary slightly depending on the type of pasta you use.
If You’re Using No-Boil Lasagna Noodles: They will work, but I didn’t love the texture as much as regular pasta. I found them a bit softer than traditional pasta and almost mushy when reheated. If you use them, you will need to use more than the recipe calls for. I tried it with 8 broken pieces and added them to the pot after the soup cooked for 10 minutes and then let them cook for 3 minutes longer.
For a Faster Prep Time: Use a food processor to chop the mushrooms and zucchini into finely chopped vegetables that blend into the tomato base of the soup. This is a great way to sneak in veggies if you have picky eaters. You can also leave them a bit chunkier if you prefer.
If You Want a Less Brothy Soup: Increase the pasta by 1-2 ounces. Keep in mind that the soup thickens as it sits because the pasta will continue to absorb the liquid.

Recipe FAQs

Can I make this in the slow cooker?

Yes, this soup adapts well to cooking in the slow cooker. The first few steps are the same; brown the beef and onion, cook with the other veggies, then add everything to the slow cooker and cook for 4-5 hours on low or 2-3 hours on high. Wilt the spinach for the last 20-30 minutes.

Which type of noodles are best for this recipe?

You can use just about any pasta for lasagna soup, but I prefer a small pasta like bowtie or classic lasagna noodles broken up into 1-2 inch pieces. You could also use pappardelle broken up into smaller pieces, flat egg noodles, or farfalle.

A spoon digging into a bowl of lasagna soup.

More Delicious Hearty Soup Recipes

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