Easy Lasagna Soup (One-Pan, 20 Minutes)

Quick Facts
Time: 20 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: weeknight-friendly

Introduction

Lasagna Soup is the fast track to lasagna flavor on a busy night. This weeknight method builds a savory tomato broth in one pot, drops in wavy noodles, and finishes with a creamy ricotta crown—then adds a crunchy finish with quick garlic bread croutons. The texture is spot-on: brothy yet hearty, noodle-forward, with silky cheese that melts as you stir. If you’re cooking for two with leftovers, feeding kids who love pasta, or craving a cozy bowl without a long simmer, this 20-minute version is your new move.

Short on time? I’ve got more Lasagna soup recipes built for busy nights.

Why You’ll Love It

• Weeknight-easy: Minimal prep; dinner lands fast.
• Flexible: Use malfalde or broken noodles; swap proteins easily.
• Balanced flavor: Tomato brightness + herb warmth + creamy cheese.
• Great leftovers: Reheats well; just add a splash of broth.

This weeknight-friendly lasagna soup delivers all the classic flavor of lasagna in a cozy, brothy bowl—ready in just 20 minutes with one pot, noodles, and a creamy ricotta finish.

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Course: Main Course, Soup

Cuisine: Comfort Food, Italian-American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 1 medium onion, roughly chopped
• 2 cloves garlic, minced
• 1 lb ground turkey (or beef), browned
• 24 oz crushed tomatoes
• 2 qt low-sodium chicken stock
• 8 lasagna noodles, broken (or 12 oz malfalde)
• 1 tsp fresh oregano, finely chopped
• Chopped fresh basil and/or parsley, to finish
• Mozzarella and finely grated Parmigiano Reggiano, to finish
• Optional: ricotta dollop per bowl

Equipment

• 5–6 quart pot Roomy enough for boiling noodles evenly.
• Slotted spoon or spider Helpful for stirring and checking noodles.
• Fine grater Ideal for grating parmesan.
• ladle For serving soup.

Method

 

1. Heat oil over medium-high heat. Sauté chopped onion for 2–3 minutes until translucent, then add garlic and cook for 30 seconds.
2. Add ground turkey and cook, breaking into crumbles, for 3–4 minutes until no longer pink.
3. Stir in crushed tomatoes, chicken stock, oregano, and a pinch of salt. Bring to a strong simmer.
4. Add broken noodles and cook 8–10 minutes, stirring occasionally, until tender with a gentle bite.
5. Remove from heat. Stir in chopped basil and/or parsley. Ladle into bowls and top with mozzarella, Parmigiano Reggiano, and an optional dollop of ricotta.
6. Taste and adjust seasoning. Add more salt or a small squeeze of lemon for brightness.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 35gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 860mgPotassium: 840mgFiber: 3gSugar: 7gVitamin A: 950IUVitamin C: 12mgCalcium: 220mgIron: 3mg

Notes

Use hot stock to speed cooking. Stir noodles early to avoid clumping. Finish with a drizzle of olive oil or lemon juice for brightness. This soup reheats well—add broth to refresh.

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Ingredients

(From the quick stovetop approach)

• 1 Tbsp olive oil
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 lb ground turkey (or beef), browned
• 24 oz crushed tomatoes
• 2 qt low-sodium chicken stock
• 8 lasagna noodles, broken (or 12 oz malfalde)
• 1 tsp finely chopped fresh oregano
• Chopped fresh basil and/or parsley
• To finish: mozzarella and finely grated Parmigiano Reggiano
• Optional: dollop of ricotta per bowl

What each ingredient does:
Oil: sautés; Onion/Garlic: aromatics; Ground meat: savory base; Crushed tomatoes: body & color; Stock: brothy comfort; Noodles: signature texture; Oregano/Basil: herb flavor; Cheeses: richness and umami.

Pro tip: Keep stock warm; adding hot stock keeps the pot at a steady simmer for faster noodles.

Substitutions & Swaps

• Protein: Ground chicken or plant-based crumbles work; keep to 1 lb.
• Pasta: Any short cut pasta cooks a bit faster—start checking at 7–8 minutes.
• Herbs: Use 1/2 tsp dried oregano if fresh isn’t handy.
• Dairy: Cottage cheese can stand in for ricotta; use less if you want it lighter.

Equipment Notes

A 5–6-quart pot gives noodles room to move. A spider or slotted spoon helps skim foam and check noodles. A fine grater ensures the parmesan melts instantly.

Step-by-Step

1. Sauté aromatics (2–3 min): Heat oil over medium-high. Cook onion to translucent; add garlic 30 seconds.
2. Brown meat (3–4 min): Add ground turkey; break into small crumbles until no longer pink.
3. Build broth (1 min): Stir in crushed tomatoes, stock, oregano, and a pinch of salt; bring to a strong simmer.
4. Noodle time (8–10 min): Add broken noodles and cook, stirring occasionally. Doneness cue: edges tender, centers with a gentle bite.
5. Finish (1–2 min): Off heat, stir in basil/parsley. Ladle into bowls and add mozzarella, parmesan, and a ricotta dollop.
6. Taste & adjust: Add salt to make flavors pop; a tiny squeeze of lemon brightens.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook base (steps 1–3) up to 2 days ahead; reheat and add noodles for fresh texture.
• Fridge: 3 days; noodles continue to drink broth—add a splash when reheating.
• Freeze: Freeze base without noodles up to 3 months; thaw and finish with pasta fresh.
• Reheat: Gentle simmer with extra stock; re-top with cheese and herbs.

How to Lighten / Make It Creamy

• Lighten: Use extra herbs and finish with a spoon of cottage cheese per bowl.
• Creamy: Stir in a small ladle of ricotta or a splash of evaporated milk off heat; temper first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: Garlic bread croutons, toasted breadcrumbs, or crushed crunchy chickpeas.
Fresh: Basil ribbons, chopped parsley.
Tang/Heat: Chili flakes, lemon zest, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Simple green salad with vinaigrette, roasted asparagus, or garlicky sautéed spinach pair beautifully. Sparkling water with lemon cleanses between rich bites.

Scaling the Recipe

Double in a wider pot so noodles circulate; keep the simmer active, not rolling. To halve, cook noodles 1–2 minutes less and hold back some stock until the end.

Nutrition & Dietary Notes

Protein-centric and customizable. Contains gluten/dairy; choose GF pasta and dairy-free toppings if needed.

Troubleshooting

• Flat flavor? Salt in small pinches, then add parmesan and herbs.
• Too thick? Loosen with warm stock; simmer 1 minute to re-meld.
• Too thin? Simmer uncovered a few minutes or add another spoon of tomato paste.
• Noodles clumping? Stir in a figure-eight pattern during the first few minutes.

FAQs

Can I use precooked tortellini? Yes—add near the end and simmer 2–3 minutes.
Best veg to add? Mushrooms, zucchini, or spinach.
Dairy-free? Skip ricotta and finish with olive oil and nutritional yeast.
Gluten-free? Use sturdy GF pasta; check doneness early.
Make it ahead for guests? Cook base in the morning; finish with noodles at dinnertime.

Variations

• Herb-Lemon Lift: Finish with lemon zest/juice and lots of parsley.
• Spicy Calabrian: Stir in chopped Calabrian chilies; balance with a drizzle of honey.
• Cheesy Supreme: Fold extra parmesan into the pot plus a splash of cream for velvety body.

Chef Notes / Test Kitchen Tips

Start with hot stock to keep the simmer consistent—that’s how you hit a true 20-minute finish. Stir noodles early so they don’t clump, and season after adding cheese (parmesan is salty). For a glossy finish, swirl in a teaspoon of olive oil at plating.

Master this rhythm and the rest of the soup recipes become effortless.

Conclusion

This is the fastest path to a bowl that tastes like a weekend project. The broth is bright and savory, the noodles curl and soak just enough sauce, and the ricotta topping melts into silky ribbons—finished with crunchy garlic bread croutons for contrast. Make it once and you’ll keep the ingredients on hand all season.