Easy Lasagna Soup (One-Pot, 35 Minutes)

Quick Facts

Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet tags: Family-friendly, flexible, meal-prep-friendly

Need more weeknight options? You’ll find plenty in my Lasagna Soup Recipes collection.

Introduction

Lasagna Soup solves the weeknight dilemma: you want the comfort of lasagna, but not the layering, baking, and waiting. This streamlined version brings together a bright tomato base rounded with cream, the herbal savor of basil pesto, ruffly noodle pieces for that signature lasagna texture, and a snowfall of mozzarella pearls that soften into the broth. The result is cozy and richly flavored but still weeknight-light, with just one pot to wash. If you’re collecting Easy Dinner Recipes, Pasta Soup Recipes, or Creamy Lasagna Soup ideas for fall, bookmark this one.

Why You’ll Love It

• Weeknight-easy: 10 minutes of active prep, then the pot does the work.
• Flexible: choose beef, turkey, chicken sausage, or a plant-based option.
• Balanced flavor: pesto’s basil and cheese notes temper tomato acidity; cream smooths the finish.
• Great leftovers: thickens slightly and tastes even better on day two.

This one-pot lasagna soup delivers the cozy comfort of lasagna without the layers — rich tomato broth, creamy finish, herby pesto, and melty mozzarella all in 35 minutes. A perfect weeknight dinner with minimal cleanup.

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Course: Main Course, Soup

Cuisine: American, Italian-inspired

Calories: 470

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 lb ground beef or turkey
• 1 tbsp olive oil (if using lean turkey)
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste (optional)
• ⅓ cup basil pesto, plus more for serving
• 1 tsp kosher salt, to taste
• ½ tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 pinch chili flakes (optional)
• 7 oz lasagna noodles, broken into pieces
• ½ cup heavy cream
• ½ cup finely grated Parmesan cheese
• 1–1½ cups mini mozzarella pearls
• ½ cup ricotta (optional)
• chopped parsley or basil for garnish (optional)

Equipment

• 5–6 qt Dutch oven or soup pot
• ladle
• Microplane (for Parmesan)
• wooden spoon or spatula

Method

 

1. Heat a Dutch oven over medium-high. Brown beef or turkey with a pinch of salt until fully cooked. Add diced onion and cook until translucent. Stir in minced garlic for 30 seconds.
2. Add tomato paste (if using) and cook for 1 minute. Pour in broth and crushed tomatoes, stirring to combine.
3. Season with basil, oregano, thyme, black pepper, and chili flakes. Stir in basil pesto.
4. Bring soup to a simmer. Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until noodles are al dente.
5. Lower heat and stir in heavy cream until the soup turns rosy. Add grated Parmesan and stir until melted.
6. Scatter mozzarella pearls across the soup. Gently stir once so they begin to melt but stay visible.
7. Taste and adjust seasoning. Ladle into bowls and finish with pesto swirl and fresh herbs if desired.

Nutrition

Calories: 470kcalCarbohydrates: 32gProtein: 27gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 980mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 1050IUVitamin C: 12mgCalcium: 320mgIron: 3mg

Notes

Use turkey or plant-based protein to lighten it. Add spinach at the end for extra greens. Make it creamy by blending a ladle of soup or adding ricotta off heat. To reheat, add broth to loosen and revive creaminess with pesto or a splash of cream.

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Ingredients

• 1 lb ground beef or turkey
• 1 tbsp olive oil (if using lean turkey)
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 (28-oz) can crushed tomatoes
• 2 tbsp tomato paste (optional)
• ⅓ cup basil pesto, plus extra for serving
• 1 tsp kosher salt, to taste
• ½ tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• Pinch chili flakes (optional)
• 7 oz lasagna noodles, broken into pieces
• ½ cup heavy cream (or up to ¾ cup for extra creamy)
• ½ cup finely grated Parmesan
• 1–1½ cups mini mozzarella pearls
• Optional: ½ cup ricotta for dolloping; chopped parsley or basil

What each ingredient does:

• Protein: savory backbone; turkey keeps it lighter.
• Onion & garlic: foundational sweetness and aroma.
• Broth + tomatoes: the soup’s body—bright yet comforting.
• Tomato paste: deeper color and umami.
• Pesto: instant complexity from basil, cheese, and olive oil.
• Herbs & flakes: classic Italian vibes and gentle heat.
• Lasagna noodles: familiar shape and satisfying chew.
• Cream: softens edges of acidity for a rounder finish.
• Parmesan & mozzarella: salt, nuttiness, and melty pockets.

Pro tip: Keep a little extra broth on hand; pasta can continue to thicken the soup as it rests.

Substitutions & Swaps

• Aromatics: add diced carrots or fennel for sweetness; skip chili flakes for mild palates.
• Protein: use ground chicken or chicken sausage; for vegetarian, use mushrooms and white beans.
• Veg: stir in spinach or kale at the end; sauté mushrooms with the onions for umami.
• Starch/pasta: mafalda corta, farfalle, or shells are great; GF pasta for gluten-free.
• Dairy: half-and-half in place of cream; lactose-free options as needed; ricotta is optional.
• Budget/time: jarred marinara can replace tomatoes and paste; frozen diced onion is a shortcut.

Equipment Notes

• Required: 5–6 qt Dutch oven or soup pot.
• Helpful: microplane for Parmesan, ladle for serving.
• Size matters: the pot should be large enough to simmer pasta without foaming over.
• Cleanup: deglaze with a splash of broth after browning to lift fond easily.

Step-by-Step

1. Brown & build: Heat the pot over medium-high. Add beef or turkey, season with a pinch of salt, and brown until no longer pink. Add onion and cook until translucent, then stir in garlic for 30 seconds.
2. Tomato base: Add tomato paste (if using) and cook briefly. Pour in broth and crushed tomatoes; stir to combine.
3. Season & pesto: Add dried basil, oregano, thyme, pepper, and a pinch of chili flakes. Spoon in basil pesto and stir—watch the green ribbons melt into the red base.
4. Noodles in: Bring to a lively simmer. Add broken lasagna noodles and cook, stirring occasionally, until tender with a slight bite, about 10–12 minutes.
5. Cream & cheese: Reduce heat to low. Stir in cream until the soup turns a warm rosy color. Fold in Parmesan.
6. The showstopper: Scatter mozzarella pearls across the surface and give one gentle stir so they begin to soften and partially melt while staying visible—this creates that melty-on-top look.
7. Taste & serve: Adjust salt and pepper. Ladle into bowls with a final pesto swirl and herbs.

Doneness cues: pasta tender, broth slightly thickened, cheese soft and stretchy.

Make-Ahead, Storage & Reheating

• Make-ahead: Prep aromatics and measure spices up to 48 hours in advance. Cook through Step 3 early; add pasta and finish when ready to serve.
• Fridge: 3–4 days. The soup thickens—add broth to loosen.
• Freeze: Freeze the base (without pasta) up to 3 months; add fresh pasta and finish with cream and cheeses after reheating.
• Reheat: Gentle stovetop heat with a splash of broth; stir in fresh pesto or a little cream to revive glossiness.

How to Lighten / Make It Creamy

• Lighten it: choose turkey, reduce cream to ¼–⅓ cup, and bump up spinach or mushrooms.
• Make it extra creamy: blend a cup of soup (no noodles) and stir back in; add a spoonful of ricotta off heat for velvety body. Keep heat low when adding dairy.

Toppings, Garnishes & Finishes

• Crunch: garlic croutons or toasted pine nuts.
• Fresh: basil ribbons, parsley, or lemon zest.
• Tang/Heat: lemon juice, balsamic splash, or chili oil.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread for dunking, a chopped Italian salad, or roasted broccoli. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

Double in an 8-qt pot and cook pasta just to al dente; hold extra broth to loosen if serving over time. To halve, keep seasoning proportional and check noodles a bit early. Spread big batches shallow to cool quickly.

Nutrition & Dietary Notes

Good protein and satisfying carbs in a family-friendly bowl. Choose GF pasta for gluten-free needs; dairy-free cheeses and pesto for dairy-free. Low-sodium broth helps control seasoning.

Troubleshooting

• Too salty? Add a splash of cream or broth; a squeeze of lemon brightens and tempers saltiness.
• Too bland? Salt to taste, then add a spoon of pesto or extra Parmesan.
• Too thin? Simmer 3–5 minutes uncovered or stir in more Parmesan.
• Overcooked noodles? Stir in a handful of spinach and fresh pesto; the freshness balances texture.

FAQs

Can I use frozen/precut ingredients? Absolutely—frozen onions and garlic cubes work well; toss in straight from the freezer.
Best protein or veg swaps? Ground turkey or chicken; mushrooms, spinach, or zucchini for veggies.
How do I keep it from drying out when reheating? Add broth and rewarm gently; finish with a small splash of cream.
Can I make it dairy-free/gluten-free? Use dairy-free pesto and cheese and GF pasta; finish with olive oil.
How long does it keep/freeze? 3–4 days in the fridge; freeze the base up to 3 months and add pasta fresh.

Variations

• Lemony Herb: finish with lemon zest and chopped parsley.
• Spicy Chipotle: add minced chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: stir in extra Parmesan and a splash more cream.

Chef Notes / Test Kitchen Tips

Two moves make the biggest difference: pesto timing (add with liquids so its flavors infuse) and mozzarella pearls off heat (they melt into glossy pockets instead of disappearing). Expect pasta to be ready between 10–12 minutes; total time is about 35 minutes for a smooth, weeknight-friendly flow.

Conclusion

When a pot of Lasagna Soup is on the stove, dinner feels special with almost no stress. It’s cozy, flexible, and reheats beautifully for 3–4 days—perfect for lunches or another easy dinner. If you try a variation or add-in, leave a quick note and share your tweaks so others can riff along.

Bookmark this for busy nights, then dive into my Soup Recipes to plan the rest of the week.