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Easy Lasagna Soup (One-Pot, 30 Minutes)

All the comfort of classic lasagna in a one-pot, 30-minute soup. With tender noodles, rich tomato broth, and a creamy whipped ricotta swirl, it’s a cozy, satisfying dinner that’s perfect for busy weeknights and leftovers.
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Course: Dinner, Soup
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (or ground chicken)
  • 2 tbsp tomato paste
  • 1.5 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 1 can (24–28 oz) crushed tomatoes or tomato sauce
  • 4 cups low-sodium chicken or beef broth
  • 8–10 lasagna noodles, broken into pieces
  • 0.25 cup heavy cream
  • 1 cup whole-milk ricotta cheese
  • 0.5 cup shredded mozzarella
  • 0.25 cup finely grated parmesan cheese
  • 2–3 tbsp chopped fresh basil and/or parsley
  • 1 pinch salt and black pepper, to taste

Equipment

  • 5–6 quart soup pot or Dutch oven Heavy-bottomed for even cooking
  • wooden spoon or heatproof spatula To stir and scrape browned bits
  • measuring cups and spoons
  • Medium bowl For ricotta swirl
  • Whisk or fork To whip ricotta until fluffy

Method
 

  1. Dice the onion, celery, carrot, and mince the garlic. Break lasagna noodles into 1–2 inch pieces.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook for 4–5 minutes until softened and slightly golden.
  3. Add ground beef or chicken to the pot. Cook 4–5 minutes, breaking into crumbles, until no pink remains and browned bits form.
  4. Stir in garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook 1–2 minutes, stirring constantly, until tomato paste darkens and becomes fragrant.
  5. Pour in crushed tomatoes and broth. Scrape the bottom of the pot to release browned bits. Bring to a gentle simmer.
  6. Add broken lasagna noodles and stir to prevent sticking. Simmer 10–12 minutes, stirring occasionally, until noodles are tender.
  7. Stir in heavy cream and adjust seasoning to taste. Soup should be slightly thickened and well seasoned.
  8. In a bowl, whisk ricotta, mozzarella, parmesan, chopped herbs, salt, and pepper until fluffy.
  9. Ladle soup into bowls and top each with a generous scoop of ricotta mixture. Let melt into the hot soup before stirring.

Nutrition

Calories: 485kcalCarbohydrates: 34gProtein: 29gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 870mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 3200IUVitamin C: 10mgCalcium: 280mgIron: 3.5mg

Notes

For a lighter version, use ground turkey or chicken, skip the cream, and load up on veggies like spinach or zucchini. Great for meal prep — just add a splash of broth when reheating to loosen the soup. Freeze the base without pasta or ricotta for best results.

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