Let Me Tell You About the Time I Made One Pot Lasagna Soup (and Spilled Half the Cheese)

You ever have one of those days where the idea of fussing with layering noodles and balancing a wobbly Lasagna in the oven just makes you want to order takeout instead? That was totally me a couple winters ago. But I was stubborn—and had a cupboard threatening to avalanche boxes of lasagna noodles. Enter: One Pot Lasagna Soup. All the cozy flavors, but with, you know, about twenty less dishes to wash after (and fewer chances for me to drop an entire tray on the floor, which I’ve definitely done—do not recommend). Plus, the cat stole a noodle. Anyway…

Why You’ll Love This Kinda Cozy Dish

I pull this soup out of my back pocket whenever we’re in the mood for lasagna but don’t have the patience for all that stacking, waiting, and navigating the oven. My family goes wild for this—partly because it’s hearty and cheesy, but also because you can eat it out of a giant mug (which, weirdly, just makes dinner taste better, doesn’t it?) I love that it’s quick, warm, and forgiving—like on nights when I forget an ingredient or can’t find the right cheese. Oh, and cleanup? Just the one pot! No mountain of pans leering at me from the sink. That alone is worth its weight in gold around here.

What You’ll Need (And What I Use When I Forget Stuff)

1 pound ground beef (or sometimes ground turkey when I’m out of beef—no one notices!)
1 small onion, diced—yellow or white, I’ve even used scallions in a pinch
3 cloves garlic, smashed or minced—I once used that jarred stuff, didn’t hate it
2 tablespoons tomato paste (is there ever the right amount of tomato paste? I eyeball it)
1 can (28 oz) crushed tomatoes
5 cups chicken or beef broth (I use bouillon cubes too, though my grandmother would scowl)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, but I live for that little kick)
8 lasagna noodles, broken into rough pieces—I sometimes snap them a little too aggressively, no shame
1 cup ricotta cheese (full-fat is best, but I’ve used cottage cheese and it’s, I dunno, honestly fine?)
1 cup shredded mozzarella
1/4 cup grated Parmesan (fresh, canned, whatever’s in the fridge)
Salt and pepper, to taste
Fresh basil for serving (if you’ve got it—if not, skip!)

How I Actually Make My One Pot Lasagna Soup

Brown your meat: Set a big ol’ pot (I use my Dutch oven, but whatever’s biggest/cleanest works) over medium heat. Toss in ground beef and break it up, browning until no pink’s left. I always get impatient here and crank the heat, but don’t. It’ll just stick or get weirdly tough.
Get those onions & garlic in the action: Chuck in your onions with a pinch of salt. Cook for 3-4 minutes till they’re softish. Add garlic for the last minute—the smell always lets me know I’m doing something right.
Tomato time! Squeeze or scoop in tomato paste; give it a minute to cook out the rawness (and, let’s be real, get all over every spoon in the kitchen). Dump in the crushed tomatoes, broth, basil, oregano, and red pepper flakes. Give it all a stir. You want it just bubbling.
Drop in noodle pieces: This is where it starts to look like lasagna exploded in your pot (that’s a good thing!). Toss in broken noodles. Push them down so they’re mostly under the liquid. Cook uncovered about 15 minutes, stirring now and then. Try not to let noodles stick to the bottom—though trust me, I’ve forgotten and it still turns out ok.
Cheese party at the end: When noodles are tender—fish one out and bite it, that’s my test—or use a spoon if you’re civil, turn off the heat. Dollop ricotta here and there; don’t stir it all the way in unless you, like me, think pockets of melty cheese are basically the point. Sprinkle with mozzarella and Parmesan. Throw the lid on for 5 minutes so it gets gooey.
Serve: Spoon into bowls or those absurdly big mugs. Top with more cheese, a little basil, or whatever looks fun. This is the moment I usually burn my tongue because patience is not my strong suit.

A Few Things I Learned (Maybe the Hard Way)

The first time I used no-boil noodles, I figured “hey, they must work”—but actually, the texture turns a bit weird. Regular old lasagna noodles, snapped, are best.
If you let the soup sit for about 20 minutes before serving, the flavors really wake up. Or maybe that’s just me…
Don’t stress if it thickens up a lot, just add a little more broth or even water when reheating.

Things I’ve Tweaked or Frankensteined Along the Way

Sometimes I throw in chopped spinach or zucchini to convince myself it’s healthy. Kids don’t seem to notice if I chop it pretty small.
Used spicy Italian sausage instead of beef once—honestly, that was amazing.
I tried it with gluten-free noodles for my cousin. It got a bit mushy; maybe someone else can do better?
One time, on a dare from my husband, I stirred in a swirl of pesto at the end. Totally unnecessary but weirdly crushable.

What to Use: Pots, Pans & Handy Fixes

I usually grab my big ol’ Dutch oven for this, but honestly, any deep saucepan or even that stockpot you use for everything else will do. In a pinch, I’ve even used my slow cooker (just adjust the noodle timing—lesson learned!) And if you don’t have anything huge, split the recipe—just don’t overfill or soup will end up all over the stovetop. Which has never happened to me, of course…

How I Store It (Though the Kids Usually Beat Me To It)

Just scoop leftovers into airtight containers—microwave or reheat gently on the stove. It’ll keep fine in the fridge for 2-3 days, but honestly, it rarely survives longer than 24 hours at my place. If you want, it does freeze, but the noodles soften. Not a dealbreaker but, yeah, just so you know.

How We Eat It (The Only Wrong Way Is ‘Not Enough’)

All of us grab the biggest mugs we can find and pile on loads of extra cheese. Sometimes, if I’m extra, I’ll do a quick garlic bread in the oven—makes it perfect for dunking. My younger kid even dips carrot sticks. Go figure. We like it with a green salad for the veggie points, but if we’re honest… it’s usually just more soup.

Mistakes I’ve Made (So You Don’t Have To)

There was this one time I didn’t wait for the cheese to melt before serving—it looked like a sad pile of ricotta on top. Lesson: Lids are useful!
I tried skipping stirring, thinking the noodles would just happily float—nope, you get a starchy clump at the bottom. Stir here and there, trust me.
Resist the urge to over-salt upfront—cheese can be salty, and it’s easier to adjust after a taste test near the end.

Questions I’ve Actually Been Asked About This Soup

Can I leave out the meat?: Yep! Just add more veggies or even a can of drained beans for oomph. I’ve done it on Meatless Mondays—still delish.
Does it really matter what cheese I use?: Honestly, not really. I’ve swapped in cheddar in emergencies. Tastes less “classic lasagna” but hey, melted cheese is still melted cheese.
Can I make it in advance?: Sure thing! I think it tastes even better the next day, though the noodles drink up extra broth, so add a splash when reheating.
What if my noodles break up too much?: Don’t sweat it. It might look more like a chowder, but still eats like a hug. I call it “deconstructed” and pretend that’s fancy.
Any slow cooker tips?: Add the noodles for the last 20-30 minutes only, or they’ll turn to mush (trust me, my first slow-cooker batch was more like lasagna porridge).

And if you ever spill a whole bowl across the counter—like me last month—just call it rustic and dig in anyway. Comfort food’s about the flavors and the laughs, not perfection.

Anyway, if you give this one pot lasagna soup a try, let me know how it goes (and if your cat steals a noodle, too).

One Pot Lasagna Soup