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Easy One Pot Creamy Lasagna Soup Best Weeknight Dinner

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This creamy lasagna soup delivers all the rich, comforting flavors of traditional lasagna without the layering and baking. Made in one pot in about 35 minutes, it’s the perfect weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves (optional)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for another minute.
  5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  6. Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir, scraping up any browned bits from the bottom.
  7. Bring the soup to a boil, then reduce to a simmer. Add the broken lasagna noodles and stir well, ensuring they are submerged.
  8. Simmer for 12-15 minutes or until the noodles are tender, stirring occasionally.
  9. Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning if needed.
  10. Remove the pot from heat. Dollop spoonfuls of ricotta cheese over the top. Sprinkle shredded mozzarella and grated Parmesan over everything.
  11. Cover the pot and let it sit for 2-3 minutes until the cheese melts.
  12. Ladle into bowls and garnish with fresh parsley and basil. Serve immediately.

Notes

Don’t overcook the noodles; cook until just al dente as they will continue to soften. Use freshly shredded cheese for best melting. Toasting the tomato paste deepens flavor. Let the soup rest covered after adding cheese for perfect melting. Season in layers for depth of flavor. For storage, refrigerate up to 4 days; add a splash of broth when reheating. For freezing, freeze the soup base without noodles and cheese, then cook fresh noodles when reheating.

Nutrition

Keywords: lasagna soup, one pot meal, creamy soup, weeknight dinner, comfort food, Italian soup

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