One Pot 30-Minute Lasagna Soup Recipe

If you’re craving all the cozy, cheesy goodness of lasagna but don’t want to spend hours slaving over the stove and the oven, I’ve got just the thing for you. This One Pot 30-Minute Lasagna Soup Recipe is like lasagna in a bowl — thick, comforting, loaded with meat and mushrooms, and swimming in that rich tomato-ey broth we all love. It’s quick, easy, and perfect for busy weeknights when you want something hearty without the fuss.

this Recipe

Ingredients You’ll Need

Each ingredient was chosen not only for flavor but also so the soup comes together quickly and cleanly in one pot. A mix of fresh and pantry staples means you might already have everything on hand.

• Olive oil: Use good-quality extra virgin for the best flavor when sautéing onions and beef.
• Onion: Small diced to soften quickly and add a sweet base note.
• Ground beef: Adds that hearty meatiness everyone loves; you can swap for turkey if you prefer leaner.
• Salt & pepper: Essential to bring layers of flavor out—remember to taste and adjust as you go.
• Garlic powder, dried oregano, dried thyme: These dried herbs and spices build that classic lasagna bouquet effortlessly.
• Garlic cloves: Fresh garlic punches up the soup with vibrant aroma and taste.
• Mushrooms: Thinly sliced—they add a beautiful earthiness and meaty texture to round things out.
• Tomato paste: A quick deepen-the-flavor booster for the broth.
• Crushed tomatoes: The saucy heart of this soup, giving it that rich Italian zing.
• Chicken broth (low sodium): Keeps the soup savory but lets you control salt levels.
• Marinara sauce: Your favorite brand or homemade—this layers in that herby tomato goodness.
• Lasagna noodles: Broken into bite-sized pieces so you get pockets of pasta that cook perfectly in the soup.
• Fresh parsley: Chopped and stirred in at the end for a fresh pop of brightness.
• Parmesan cheese: Adds a salty, nutty finish; don’t skip the extra for topping.
• Mozzarella and ricotta cheese: To dollop on top adds that creamy, melty indulgence.
• Chopped basil: For garnish or stirred in if you want a fresh, sweet herb kick.

Variations

I love that this One Pot 30-Minute Lasagna Soup Recipe is super flexible, so don’t hesitate to make it your own. I often tweak it based on what’s in my fridge or who I’m cooking for.

• Vegetarian option: I swap out ground beef for lentils or a plant-based crumble — it still captures that texture and soaks up the flavors wonderfully.
• Spicy kick: Earn bonus points from guests by stirring in crushed red pepper flakes or diced jalapeños for a little heat.
• Extra veggies: Feel free to toss in zucchini or bell peppers for added nutrition and color; just sauté them with mushrooms.
• Gluten-free: Use gluten-free lasagna noodles or skip noodles altogether and add extra mushrooms or zucchini slices instead.

How to Make One Pot 30-Minute Lasagna Soup Recipe

Step 1: Sauté the Base

Start by heating olive oil in a large pot over medium-high heat. Toss in the small-diced onion plus a pinch of salt and pepper to draw out moisture and soften them. Cook for about 3-5 minutes until the onions are translucent and fragrant. This step builds the flavor foundation, so don’t rush it!

Step 2: Brown the Beef and Season

Add the ground beef to the pot. Use a wooden spoon to break it up as it cooks, stirring frequently to brown evenly. Sprinkle in half a teaspoon of salt, a pinch of pepper, garlic powder, dried oregano, and thyme. Cook about 3-5 minutes, until the beef is no longer pink. This seasoning combo locks in that classic lasagna vibe.

Step 3: Stir in Garlic and Mushrooms

Once the beef is browned, toss in the minced garlic and sliced mushrooms. Cook for another 3-5 minutes, letting the mushrooms soften and release their richness. This step adds depth and earthiness — and trust me, mushrooms are a game changer.

Step 4: Build the Broth and Add Pasta

Mix in the tomato paste and stir to coat everything well—this boosts the tomato flavor. Then, pour in the crushed tomatoes, chicken broth, and marinara sauce. Give it a good stir and bring to a boil. Once boiling, add the broken lasagna noodles and reduce heat to simmer. Cook for 10-15 minutes, stirring occasionally so noodles don’t stick. You’ll see the soup thicken and the noodles soften — such a satisfying moment!

Step 5: Finish with Fresh Herbs and Cheese

When the noodles are tender, turn off the heat. Stir in chopped fresh parsley and grated parmesan cheese. Taste and adjust salt and pepper if needed. The fresh herbs brighten the soup, while the parmesan adds that irresistible umami finish.

Step 6: Serve with Melted Cheese and Garnishes

Ladle the soup into bowls and top generously with shredded mozzarella, dollops of ricotta, and fresh basil. I love how the cheeses melt into the warm soup, making every spoonful ultra decadent.

How to Serve One Pot 30-Minute Lasagna Soup Recipe

Garnishes

I’m all about fresh basil leaves, shredded mozzarella that melts like a dream, a spoonful of creamy ricotta, and a sprinkle of extra parmesan right before serving. Sometimes I like to add a light drizzle of good olive oil or a pinch of crushed red pepper flakes to kick it up a notch.

Side Dishes

Since this soup is delightfully filling, I keep sides simple: crusty garlic bread or a fresh green salad dressed with lemon vinaigrette is my go-to. A glass of red wine doesn’t hurt either if you’re feeling fancy!

Creative Ways to Present

For special occasions, I’ve served this soup in rustic mini-dutch ovens or bread bowls — it’s fun and makes the meal feel extra cozy. Sometimes I set up a “build your own” topping bar with extra cheeses, herbs, and chili flakes so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna soup in airtight containers in the fridge for up to 3 days. Before storing, I prefer to leave out the fresh herbs and cheese toppings and add those fresh when reheating.

Freezing

I freeze the soup (without fresh herbs or cheese) in freezer-safe containers or heavy-duty freezer bags. It keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

The best way I found to reheat lasagna soup is gently warming it over medium-low heat on the stove, adding a splash of broth or water if it’s too thick. Then, finish with fresh parsley and cheese just like the first time.

FAQs

Final Thoughts

This One Pot 30-Minute Lasagna Soup Recipe quickly became one of those tried-and-true meals in my kitchen that I go back to time and time again. It’s comforting, family-friendly, and unbelievably easy, especially when time is tight but you don’t want to compromise on flavor. Trust me, once you try it, you’ll understand why my whole family keeps asking for it every week. I can’t wait for you to make it and enjoy all that cozy, cheesy, hearty goodness in a bowl!

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