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When you're after all the tasty lasagna flavors but just want to keep it simple, this one-pot lasagna soup is the answer. All the meaty, cheesy, noodle goodness you crave. Hardly any work and you'll still get that made-from-scratch feeling on a busy day.
Why You'll Love It
Forget stacking layers—just toss everything in a single pot. Tiny dish pile after. Seriously hard to mess up—always tastes good. Tastes even better for lunch later. Creamy with three melted cheeses. Even kids who are picky usually dig it.
What Goes In
- Parsley: Fresh, throw on top at the end
- Cheese: Mozzarella, ricotta, parmesan—go crazy
- Pasta: About 3 cups bowtie or whatever you have
- Salt and Pepper: Shake some in
- Italian Spices: Splash in a spoonful
- Water: For thinning things out if it's getting thick
- Chicken Broth: Pour in 4 cups
- Tomato Paste: Grab a small can
- Tomato Sauce: One regular can
- Tomatoes: 1 big can, diced up
- Garlic: 4 cloves, chopped up
- Onion: One large, diced fine
- Ground Beef: 1 pound
- Oil: 2 spoons olive or whatever cooking oil handy
Simple Lasagna Soup
- Fancy it up:
- When you serve, scatter some fresh parsley. Ladle it up while it's nice and hot.
- Cheese time:
- Spoon ricotta into bowls then hit it with mozzarella and parmesan right on top.
- Taste and tweak:
- If the soup's thick, splash in more broth. Toss in extra salt or pepper if needed.
- Simmer it:
- Turn heat down low. Let it cook around 15 minutes, stirring now and again. Pasta gets soft that way.
- Pasta goes in:
- Dump in the uncooked bowties. You’ll see the soup start bubbling soon.
- Season it up:
- Toss all your salt, pepper, and Italian spices in. Stir it to mix everything.
- Add the liquids:
- Pour in diced tomatoes, sauce, paste, broth. Stir together really well.
- Brown the meat:
- Cook the ground beef, onions, and garlic in the oiled pot. Break up big chunks. Pour off any fat.
- Get things heated:
- Add oil to your biggest pot and start heating up on medium-high.
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Kids Go Nuts For It
This one’s got that classic cheesy lasagna flavor but is super fun to just slurp with a spoon. Three cheeses makes every bite gooey. After dinner, only one pot takes a quick rinse. Feeds a crew, so bring on the big family.
Anyone Can Do This
No way to screw it up. If you can brown ground meat and dump cans, you’ll be fine! Don’t stress measuring stuff. Add a little more of what you love. Fills the house with the best smells, too.
Switch It Up
Not feeling beef? Sausage or turkey's all good. Pasta shape is your call. Spicy mood? Sprinkle in some red pepper. More cheese? Why not. Toss in some spinach when you’re about done if you want greens. Make it just how you like.
Leftovers Are Even Better
Stays tasty in the fridge about 5 days. Soup thickens up overnight—just add a splash of broth when you reheat. Works in a lunch thermos, stays warm. Flavors all hang out and get richer by day two.
Storing and Freezing
Cool it down first before storing. Pop it in airtight containers. Freezes for three months, no problem. Warm up next time slow on the stove. Stir so nothing sticks. Double up your batch and stash away for any busy night.
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Frequently Asked Questions
- → Which cheese works best?
You'll get the best flavor by combining cheeses: ricotta for creaminess, mozzarella for that gooey stretch, and parmesan for a tangy kick. Mix some herbs into ricotta for extra flavor if you like. Don't feel like mixing? Grab an Italian blend from the store. Provolone's another option, and fresh mozzarella takes it to the next level. Sprinkle cheese on piping hot soup so it melts beautifully. Bonus tip: stash some extra for leftovers!
- → Can I skip the meat?
Totally! Swap ground beef for veggie crumbles or hearty mushrooms. Cooked lentils work too—2 cups should do it. Use veggie broth instead of beef stock for a truly meatless version. Want to pack in more veggies? Spinach, zucchini, or bell peppers are great. Or go bold with eggplant or cauliflower. Just cook everything until tender. With all that cheese, you'll still get big, satisfying flavors!
- → What's the best pasta?
Short pasta works best—try bowties, penne, or macaroni. Breaking up lasagna noodles is another fun option. Avoid tiny shapes like orzo, which disappear in the soup. Remember—don’t overcook your pasta or it’ll get mushy. Add it toward the end of cooking to keep it firm. If you’re short on time, cook pasta separately and toss it in when you’re serving.
- → How do I save leftovers?
Cool the soup fully first. In the fridge, it keeps fresh up to 5 days in a sealed container. Freezing? Leave out the pasta—it freezes better that way. Add cooked pasta fresh when reheating. Don’t worry if the soup looks a little separated after storing—just stir it as it heats, and it comes back together. Warm it slowly on the stove for the best taste. For the microwave, reheat in short bursts with stirring. If it seems thick, splash in some broth.
- → Need it gluten-free?
No problem! Pick gluten-free pasta—brown rice and corn varieties hold up great in soup. Cook pasta on the side if you’re worried about texture. Make sure your broth is gluten-free—some brands sneak in wheat. Most tomato products are safe, but always double-check. Use cornstarch instead of flour if you need to thicken the soup. All the other ingredients—cheese, veggies, and meat—are naturally gluten-free. Just as tasty!
Conclusion
Craving Italian comfort food? Try baked rigatoni, stuffed shells, or a quick meat sauce for any pasta. They all deliver the same cozy flavors!