Easy Lasagna Soup (One-Pan, 40 Minutes)

Quick Facts

Time: ~40 minutes • Yield: 4–5 bowls • Skill: Easy • Method: One-pot stovetop • Diet tags: Family-friendly

Introduction

Lasagna Soup solves the midweek dilemma: you want the cozy flavors of lasagna, but you don’t want the layers, the bake time, or the cleanup. This version leans into a creamy tomato base, gentle chili warmth, and that signature ricotta-Parmesan finish. The broth is velvety, the noodles are perfectly tender, and the flavor is balanced—bright tomato, savory aromatics, a whisper of heat, and fresh basil at the end. It’s weeknight-ready, budget-friendly, and feeds a hungry crowd with very little effort. Whether you’re shopping from the pantry or riffing with fridge odds and ends, it fits neatly into your Easy Fall Soup Recipes and Pasta Soup Recipes collections.

See how this trend flexes in our full Lasagna Soup Recipes collection.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt harmony
• Great leftovers: reheats beautifully

This cozy one-pot lasagna soup brings all the flavor of the classic baked dish without the layering or long bake time. Rich tomato broth, tender noodles, a hint of chili, and a creamy ricotta-Parmesan topping make it perfect for busy nights.

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Course: Main, Soup

Cuisine: Italian-American

Calories: 475

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 0.5–1 tsp crushed red pepper flakes
• 1 28-oz can crushed tomatoes
• 4 cups low-sodium chicken broth
• 0.75–1 cup heavy cream, to taste
• 8–10 lasagna noodles, broken
• 0.5 cup chopped basil
• 1 cup whole-milk ricotta
• 0.5 cup shredded mozzarella
• 0.5 cup finely grated Parmesan
• Kosher salt and black pepper, to taste
• 1–2 cups chopped cooked chicken (optional)
• 2 cups baby spinach (optional)

Equipment

• large Dutch oven or heavy pot
• ladle
• tasting spoon

Method

 

1. Warm olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Add tomato paste and red pepper flakes. Cook 2–3 minutes, stirring, until paste darkens and becomes fragrant.
3. Pour in crushed tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes to develop flavor.
4. Stir in the cream. Add broken lasagna noodles and simmer 8–10 minutes, stirring occasionally to prevent sticking, until al dente.
5. Stir in chopped basil and optional spinach; simmer 1 minute. Taste and season with salt and pepper.
6. Ladle soup into bowls. Top with a dollop of ricotta, a sprinkle of mozzarella, and grated Parmesan. Serve warm.

Nutrition

Calories: 475kcalCarbohydrates: 35gProtein: 18gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 840mgPotassium: 540mgFiber: 3gSugar: 7gVitamin A: 1150IUVitamin C: 12mgCalcium: 320mgIron: 2.8mg

Notes

To lighten it, use half-and-half or a dairy-free alternative. For added greens, stir in spinach or kale at the end. Use low-sodium broth to better control salt. Leftovers thicken — reheat with broth. To freeze, make the tomato base and add cream/noodles fresh when serving.

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Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• ½–1 tsp crushed red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• ¾–1 cup heavy cream (to taste)
• 8–10 lasagna noodles, broken
• ½ cup chopped basil
• 1 cup whole-milk ricotta
• ½ cup shredded mozzarella
• ½ cup finely grated Parmesan
• Kosher salt and black pepper, to taste
• Optional: 1–2 cups chopped cooked chicken for a Chicken Lasagna Soup variation; or 2 cups baby spinach for a lighter bowl

What each ingredient does:
Olive oil: sauté base. Onion/garlic: sweetness and aroma. Tomato paste: concentrated umami. Chili flakes: warmth. Tomatoes: body and tang. Broth: savory depth. Cream: lush texture. Noodles: classic bite. Basil: garden freshness. Cheeses: richness and salty finish.
Pro tip: Use low-sodium stock so you can finish with a perfect pinch of salt.

Substitutions & Swaps

• Aromatics: add diced carrot/celery for extra sweetness and body.
• Protein: stir in cooked chicken at the end for Chicken Lasagna Soup; or use plant-based crumbles.
• Veg: kale, spinach, or mushrooms.
• Starch: swap in cheese tortellini for Tortellini Soup Recipes flair; adjust simmer to package time.
• Dairy: half-and-half for lighter; lactose-free milk plus a little mascarpone for creaminess.
• Time savers: pre-chopped mirepoix, jarred crushed tomatoes.

Equipment Notes

A 5- to 6-quart Dutch oven or heavy pot distributes heat evenly and prevents scorching. A wide pot helps noodles cook without clumping. Keep a ladle and tasting spoon handy.

Step-By-Step

1. Start the base: Warm oil over medium. Cook onion with a pinch of salt until translucent, 5 minutes. Add garlic 30 seconds.
2. Bloom for depth: Stir in tomato paste and chili flakes; cook 2–3 minutes until brick red and fragrant.
3. Build the broth: Add crushed tomatoes and broth. Bring to a gentle boil; simmer 8–10 minutes to meld flavors.
4. Cream & cook noodles: Stir in cream. Add broken noodles; maintain a steady simmer and stir often so they don’t stick. Cook 8–10 minutes until al dente.
5. Finish fresh: Fold in basil and optional spinach; simmer 1 minute.
6. Taste & balance: Season with salt and pepper. Add a pinch more chili if you like.
7. Serve: Ladle into bowls; dollop ricotta and sprinkle mozzarella + Parmesan.

Doneness cues: noodles al dente; broth creamy and lightly thickened; spoon leaves a faint trail.

Make-Ahead, Storage & Reheating

Make the tomato-broth base 1–2 days in advance; refrigerate. Add cream/noodles when you reheat to serve. Refrigerate leftovers 3–4 days; the pasta softens but stays comforting. For freezing, store the base without cream/noodles up to 3 months; thaw, add cream and fresh pasta, then simmer to finish. Reheat gently with a splash of broth.

Stashing lunches? You’ll find plenty that freeze well in our Soup Recipes.

How to Lighten / Make It Creamy

Lighter: reduce cream and add extra broth and greens. Creamier: whisk in a spoon of ricotta and extra Parmesan right before serving. Temper dairy if adding to very hot soup to keep it silky.

Toppings, Garnishes & Finishes

Crunch: garlic toast, toasted panko, or croutons.
Fresh: basil or parsley and a twist of black pepper.
Tang/Heat: lemon, red wine vinegar, or chili crisp.

Sides & Pairings

Crusty bread, simple green salad, or roasted green beans. A bubbly citrus sipper pairs nicely with the creamy base.

Scaling the Recipe

Double in a wider pot; stir frequently so noodles don’t clump and add 1–2 minutes to pasta time. Halve as-is and check noodles early. Spread leftovers in shallow containers to cool quickly.

Nutrition & Dietary Notes

Comforting carbs plus protein from dairy and optional chicken; tomatoes bring potassium and lycopene. Contains gluten and dairy; use GF noodles and dairy alternatives if needed.

Troubleshooting

Too tangy? Add a pinch of sugar or a splash of cream.
Too flat? Salt, a squeeze of lemon, and fresh basil wake it up.
Too thick? Add broth; simmer lightly.
Noodles soft? Add fresh greens and finish with parmesan for contrast.

FAQs

Can I use frozen/precut ingredients? Yes—just cook a minute longer to evaporate moisture.
Best veg swaps? Spinach, kale, mushrooms, zucchini.
How do I keep it from drying out? Reheat gently with broth; finish with ricotta for moisture.
Dairy-free/gluten-free options? DF cream alternatives + GF lasagna sheets work well.
How long does it keep/freeze? 3–4 days in the fridge; freeze the base only up to 3 months.

Variations

Lemony Herb: finish with lemon zest/juice + dill/parsley.
Smoky Calabrian Heat: stir in Calabrian chili paste and a touch of honey.
Cheesy Three-Blend: add fontina with the mozzarella and Parmesan.

Chef Notes / Test Kitchen Tips

Salt in stages: with onions, after tomatoes, and after cream. Bloom tomato paste until fragrant and darkened—this one step dramatically deepens flavor. Keep the simmer moderate after noodles go in; stirring is your insurance against clumping.

Conclusion

All the soul of lasagna, none of the fuss—this bowl hits creamy, spicy, and comforting in one pass. It keeps 3–4 days, so lunch is easy, too. If it becomes your new favorite, leave a rating and pin it for your next cozy night.