Some of my best winter memories began with the smell of garlic and onion filling the kitchen. I learned that comfort can arrive in a bowl, not just on a baking sheet. This one-pot twist captures the same cozy layers of meat, marinara, and melted cheese without the fussy stacking.
This hearty recipe blends savory ground beef and bright herbs for deep flavor. Broken lasagna noodles soften in a rich broth and marinara, while ricotta, mozzarella, and parmesan fold in for that familiar melt. It’s weeknight-friendly, forgiving for beginners, and flexible enough for cooks who want to swap sausage or add spinach.
Serve it hot in a pot-to-bowl portion for easy cleanup and big comfort. The cheese dollop melting into each spoonful brings back that nostalgic lasagna feeling, now faster and just as satisfying.
Key Takeaways
- Delivers classic lasagna flavor in an easy, weeknight-friendly format.
- One-pot method uses broken lasagna noodles and three cheeses for layered texture.
- Base of onion, garlic, marinara, and broth builds deep, savory notes.
- Flexible: use ground beef, add sausage, adjust heat, or toss in spinach.
- Great for meal prep—stovetop and slow cooker options plus freezing tips ahead.
Cozy Up with Lasagna Soup Today
A single pot pulls together meat, tomatoes, and melted cheese for an easy, cozy dinner.
What makes this recipe a weeknight winner
This one-pot meal starts with browned ground meat, onion, and garlic to build deep flavor fast. Tomato paste, marinara, crushed tomatoes, and low-sodium broth simmer together so the broken noodles cook right in the pot.
Most cooks can get this on the table in about 30–40 minutes, which makes it perfect when time is short. Simmering the noodles in the broth saves steps and infuses every spoonful with rich tomato notes.
- Minimal dishes and quick cleanup for busy nights.
- Flexible: swap proteins, adjust salt and pepper, or stir in spinach or cream.
- Cheese finish—ricotta, mozzarella, Parmesan—melts into warm bowls for instant comfort.
| Feature | Benefit | Ideal For |
|---|---|---|
| One-pot method | Less cleanup, faster prep | Weeknights, meal prep |
| Broken noodles in broth | Evenly flavored pasta | Comfort bowls |
| Simple pantry staples | Budget-friendly | Families and students |
| Customizable finish | Adjust heat and richness | Everyone’s taste |
Lasagna soup
This one-pot version gives you the same cozy layers of meat, tomato, and cheese but in a fast, spoonable dinner.
Expect a beef-forward marinara base built from browned ground meat, sautéed onion, and 3–5 cloves of garlic. A jarred 24-ounce marinara sauce plus crushed tomatoes and a spoon of tomato paste adds deep tomato flavor without a long simmer.
Broken noodles cut into pieces mimic the layered texture of baked lasagna while cooking evenly in the broth. Dried basil, oregano, and parsley with a pinch of red pepper flakes round out the aroma and give a gentle heat.
The cheese trio—ricotta, mozzarella, and parmesan—finishes the bowl with creamy dollops, melted stretch, and savory bite. A splash of balsamic and a pinch of sugar will tame acidity if your tomatoes need balance.
Everything cooks in one pot, from browning to simmering, so the recipe stays weeknight-friendly. For a reliable reference, try this tested recipe and add fresh basil at the end for a bright finish.
Quick flavor notes
- Core: ground beef, onion, garlic (3–5 cloves), marinara sauce, tomato paste.
- Herbs & heat: dried basil, oregano, parsley, red pepper flakes, bay leaf.
- Finish: broken noodles, ricotta, mozzarella, parmesan, optional balsamic and sugar.
Ingredients You’ll Need
Gather the pantry and fridge items that will build big, layered flavor fast.
Core proteins and aromatics: 1 lb ground beef (or split with Italian sausage), 1 yellow onion, and 3–5 garlic cloves. Use ground turkey if you want a leaner swap.
Tomato and broth base
Stir in 2 Tbsp tomato paste, a 24-oz jar of marinara sauce, and either 14 oz crushed or a 30-oz can of petite diced tomato. Add 6–10 cups low-sodium chicken broth to reach your preferred consistency.
Pasta and cheeses
Break 10 lasagna noodles into pieces so they cook evenly. Finish with ricotta, shredded mozzarella, and freshly grated Parmesan for texture and richness.
Optional boosts and seasoning
Use dried basil, oregano, parsley, a bay leaf, 1/4–1/2 tsp red pepper flakes, 2 tsp balsamic, and 1.5 tsp sugar. A 1/2 cup splash of heavy cream adds silkiness; spinach is a welcome green.
| Ingredient | Typical Amount | Why it matters |
|---|---|---|
| Ground beef or sausage | 1 lb | Provides savory, meaty depth |
| Onion & garlic | 1 onion; 3–5 cloves | Aromatic base for flavor |
| Tomato paste + marinara + crushed tomato | 2 Tbsp; 24 oz; 14–30 oz | Builds body, umami, and convenience |
| Chicken broth | 6–10 cups | Controls salt and soup consistency |
| Lasagna noodles & cheese trio | 10 pieces; ricotta, mozzarella, Parmesan | Recreates layered texture and creamy finish |
Recommended Equipment for Best Results
A few smart tools make this recipe more reliable and more fun to cook. Start with cookware that holds a crowd and keeps temperature steady so you can focus on flavor.
A 7–9 quart enameled Dutch oven is the best choice. It offers even heat distribution and excellent heat retention for long simmers. The generous pot size helps prevent boil-overs when you add noodles and makes stirring easy.
Why a 7–9 quart enameled Dutch oven shines
- Superior heat retention for steady simmering without hot spots.
- Large capacity prevents crowding and allows full browning of ground meat.
- Enameled cast iron moves from stove to table and cleans up quickly.
Helpful tools to keep on hand
- Meat chopper — breaks up beef or sausage for even texture.
- Large ladle — serves into bowls neatly and handles cheesy finishes.
- 8-cup measuring cup — add broth in measured amounts to control thickness in cups.
- Cheese grater — fresh mozzarella and Parmesan shred and melt better.
- Long-handled spoon or spatula to scrape fond and build flavor while browning.
“Choose durable gear and the cooking steps become easier and more consistent.”
| Tool | Benefit | Recommended |
|---|---|---|
| 7–9 qt Dutch oven | Even cooking, large batches | Le Creuset, Lodge |
| Meat chopper & wide-base pot | Even browning of ground meat | Sturdy, heavy-bottomed |
| Ladle, grater, measuring cup | Clean serving; fresh cheese; controlled broth | Basic kitchen kit |
Tip: If you earn affiliate links credit, share recommended brands in shopping lists to help readers find reliable gear for these recipes.
Step-by-Step: How to Make Lasagna Soup on the Stovetop
Follow a simple stove routine and you’ll have a hearty bowl in under an hour. Start by heating a sturdy pot over medium-high so the meat sears and fond forms. Add the ground beef or half ground beef and half Italian sausage, season lightly, and cook until no pink remains; drain if needed.
Build the flavor base: Add the chopped onion and cook about 5 minutes until soft. Stir in minced garlic cloves and sauté 30–90 seconds until fragrant. Mix in tomato paste to toast briefly, then pour in the 24‑oz jar of marinara and your crushed or petite diced tomatoes.
Pour 6–8 cups low‑sodium chicken broth, add dried basil, oregano, parsley, a bay leaf, red pepper flakes, 2 tsp balsamic, and 1.5 tsp sugar. Bring to a boil, then add broken lasagna noodles cut into 1–2 inch pieces.
Reduce heat to a gentle simmer and cook, stirring occasionally so the noodles don’t clump. Simmer 10–30 minutes until the noodles reach al dente; exact minutes depend on brand and thickness.
Remove the bay leaf. Fold in spinach to wilt and stir optional 1/2 cup heavy cream for richness. Taste and adjust salt and pepper, adding more broth if you want looser texture.
Finish and serve: Ladle into warm bowls and top each with ricotta, shredded mozzarella, and grated parmesan. Garnish with fresh basil and enjoy the hearty flavors.
| Step | Action | Typical time |
|---|---|---|
| Brown meat | Brown ground beef/sausage | 5–7 minutes |
| Sauté aromatics | Onion 5 min; garlic 30–90 sec | 5–6 minutes |
| Simmer noodles | Add broken lasagna noodles; simmer | 10–30 minutes |
Slow Cooker Method for Busy Days
Let the crock do the work: prep on the stove, then enjoy hours of low, melded flavors with minimal fuss.
Prep on the stovetop, then set and forget. Brown ground meat and sauté onion and garlic to create a rich base. Transfer the mixture to your slow cooker with tomato paste, marinara, crushed or diced tomato, herbs, and chicken broth.
Cook on LOW for 4–6 hours for reliable results. Some tested versions run 7–8 hours if you need extra time. This gives the pot a gentle minutes-long simmer to deepen flavor without constant attention.
When to add noodles and cheese
Add broken lasagna noodles about 30 minutes before serving so they become tender but not mushy. Use small pieces for the most lasagna-like texture.
- If the mixture thickens too much, stir in a splash of broth to loosen it.
- Stir in spinach right at the end so it stays bright and tender.
- Keep cheese out of the cooker; ladle into warm bowls and top with ricotta, mozzarella, and Parmesan for best texture.
For a tested slow-cooker reference, try this healthy version for inspiration: slow cooker lasagna recipe. This hands-off method delivers full comfort with very little active time in the kitchen.
Variations and Substitutions
Swap-ins and small tweaks let you keep the same cozy base while changing texture and nutrition.
Protein swaps: Use all Italian sausage for a spicier bowl, or choose lean ground beef to keep it hearty. For a lighter take, try turkey or chicken sausage; add a teaspoon of bouillon when using poultry to boost broth depth.
Vegetarian & vegan options: Load in zucchini, mushrooms, yellow squash, carrots, and spinach for extra volume. Omit dairy and use cashew ricotta to get creamy, vegan-friendly results.
Pasta alternatives & cooking: Trade broken noodles for small pasta shells or other short shapes. Cook pasta in the broth to al dente so it soaks up the tomato and herb flavor.
Flavor tweaks: Finish with a splash of balsamic, a pinch of red pepper flakes, or extra basil and parsley to brighten the bowl. Reduce or double the cheese for lighter or ultra-comforting results.
| Swap | Why | Tip |
|---|---|---|
| Turkey or chicken sausage | Lighter profile | Add bouillon for richer broth |
| Lean ground beef | Classic, savory base | Brown well for more depth |
| Cashew ricotta / more veggies | Vegan creaminess | Use zucchini, mushrooms, spinach |
| Small pasta shells | Faster cook, different texture | Simmer to al dente in broth |
Make-Ahead, Storage, and Freezing Tips
Prep now and enjoy a fast, flavorful bowl later. Prep the flavored broth the night before and finish the bowl with fresh pasta just before serving. This preserves the texture of the noodles and keeps the cheese creamy when you eat.
Make ahead without noodles: Cook the base through sauce and seasonings, then chill. When ready, bring the pot to a boil and add lasagna noodles or your preferred short pasta; cook until al dente, about the minutes listed on the package.
- Store the chilled base in the refrigerator for 3–4 days; reheat gently and add noodles at serving time.
- Leftovers thicken as pasta soaks up broth; stir in extra cups of broth when reheating to restore consistency.
- Reheat over medium heat on the stovetop or microwave in a bowl, stirring occasionally to distribute heat.
- Freeze the base (omit noodles and cheese) in airtight containers for 2–3 months; label with date and reheating instructions.
- Thaw overnight, reheat gently, then cook fresh pasta directly in the pot and add cheese just before serving.
| Action | Storage Time | Best Practice |
|---|---|---|
| Chilled base (no noodles) | 3–4 days | Reheat to boil, add noodles, simmer to al dente |
| Frozen base (no cheese/no noodles) | 2–3 months | Thaw overnight, reheat gently, cook fresh pasta in pot |
| Leftovers with pasta | 3–4 days | Add extra broth and reheat briefly to avoid over-softening |
Nutritional Notes and Sodium-Savvy Swaps
A few smart ingredient changes cut excess sodium and fat while keeping big flavor. Use nutrition facts to guide swaps and portion sizes so a satisfying bowl stays balanced.
Choosing low-sodium broth and balancing salt
Start with low-sodium chicken broth. It gives control over sodium so you can taste before you add fine salt.
Compare marinara labels — sodium varies widely and affects the final dish. Remember: flavors concentrate with time, so season at the end.
Lighter options: cottage cheese for ricotta, leaner meats
Swap full-fat ricotta for low-fat cottage cheese to lower fat and boost protein. Choose lean ground beef or drain fat after browning to reduce calories and fat.
- Measure salt at the end after simmering; reduce added sodium early on.
- Add parsley and fresh herbs at finish for brightness without extra salt.
- Bulk up with spinach or extra vegetables for fiber and volume.
- Adjust texture: add broth to loosen or simmer longer to intensify flavor.
| Change | Impact | Practical tip |
|---|---|---|
| Low-sodium chicken broth | Reduces sodium by 300–700 mg | Taste before salting |
| Lean ground beef | Lower fat and calories | Drain rendered fat after browning |
| Cottage cheese for ricotta | Less fat, more protein | Blend for smoother texture |
| Extra veggies & parsley | More fiber, bulk without sodium | Add at end to keep color |
Serving Ideas and Flavor Pairings
Bring the pot to the table and let everyone top their bowl with ricotta, mozzarella, and torn basil.
Presentation matters: ladle hot soup into wide bowls so the noodles and sauce sit visibly under the cheese.
Cheese dollops and fresh basil
Ladle hot soup into each bowl and add a generous dollop of ricotta for creamy contrast.
Sprinkle shredded mozzarella and grated parmesan so they melt into the tomato sauce and stretch when you lift a fork.
Finish with torn basil for a fragrant pop that lifts the whole dish.
What to serve with it
Pair this cozy recipe with a crisp Caesar salad to cut through richness and add greens to the plate.
Warm garlic bread makes the perfect dipper and soaks up the last bit of sauce.
- Offer extra noodles and cheese at the table for heartier appetites.
- Keep red pepper flakes and black pepper handy for adjustable heat.
- Drizzle a little good olive oil on top for gloss and extra depth.
“A simple salad and garlic bread turn this pot into a restaurant-style meal at home.”
Conclusion
Turn pantry staples into a spoonable, layered dinner that feels like a family recipe in less time.
In short, a great lasagna soup starts by browning ground beef and sautéing onion and garlic to build savory depth. A tomato-forward base of marinara and tomato paste with broth simmers until broken noodles reach al dente.
Finish each bowl with ricotta, grated parmesan, and torn basil so every cup tastes balanced. For lighter meals, use lean meat or cottage cheese and low-sodium broth to trim fat without losing creaminess.
Make the base ahead (omit noodles for freezing) and cook fresh pasta when you reheat. Ready to try it tonight? See the full recipe and gather your ingredients, set the heat, and enjoy a hearty bowl.
FAQ
What makes this recipe a weeknight winner?
It’s a one-pot, speedy meal that delivers rich tomato and garlic flavor with ground beef (or sausage) and broken pasta. Prep and cook time are short, cleanup is easy, and the cheesy finish feels indulgent without a long bake.
Can I swap ground beef for turkey or chicken sausage?
Yes. Lean ground turkey or chicken sausage work well and reduce fat. Keep the same cooking steps but brown the meat gently to preserve moisture, and adjust salt and herbs to taste.
Do I have to use broken lasagna noodles?
No. You can use small pasta shapes or shells. If using regular lasagna noodles, break them into pieces so they cook through in the pot without long simmering.
When should I add noodles in the slow cooker method?
Add dried noodles during the last 30–45 minutes of cooking on low, or use cooked pasta and stir it in just before serving to avoid mushy texture. For the best result, add cheese near the end.
How can I keep the broth from getting too salty?
Use low-sodium chicken broth and taste before adding extra salt. Canned marinara and tomato paste can contain sodium, so balance with fresh herbs, a pinch of sugar if needed, and Parmesan added sparingly.
Can I make this ahead and freeze it?
Yes. Freeze the base without noodles or cheeses. Thaw and reheat gently, then cook fresh pasta and stir in cheeses just before serving to retain texture and flavor.
What are good optional boosts for extra flavor?
Try red pepper flakes for heat, a splash of balsamic for depth, a spoonful of heavy cream for richness, or fresh spinach stirred in at the end for brightness.
Is there a lighter substitute for ricotta?
Cottage cheese or a blended low-fat ricotta substitute works well. You can also use part-skim mozzarella and skip the ricotta for fewer calories while keeping creamy mouthfeel.
Which pot is best for even cooking?
A 7–9 quart enameled Dutch oven heats evenly and holds liquid well, making it ideal. If you don’t have one, use a heavy-bottomed stockpot to avoid scorching.
How do I prevent the pasta from overcooking in the pot?
Stir broken noodles into simmering broth and cook to al dente, checking a minute or two before package directions. If making ahead, cook noodles separately and add when reheating to preserve texture.
Can I make a vegetarian or vegan version?
Yes—use extra vegetables or meatless crumbles, swap chicken broth for vegetable broth, and replace dairy with cashew ricotta and vegan mozzarella for a satisfying plant-based bowl.
What garnish ideas work best?
Fresh basil, a sprinkle of grated Parmesan, and a drizzle of olive oil or a dollop of ricotta add aroma and richness. Serve with crusty garlic bread or a simple Caesar salad for a full meal.