20 Simple One Pot Lasagna Soup Recipes That Save Time and Dishes

You know those weeknights when you want lasagna but not the assembly, pans, and cleanup? This collection of 20 one pot lasagna soup recipes gives you all the cozy, cheesy lasagna vibes with way less fuss. Each recipe is built to simmer in a single pot—rich tomato broth, tender pasta, creamy ricotta swirls, and melty mozzarella—so you get comfort food without a sink full of dishes.

Inside you'll find classic beef and veggie takes, a fast Instant Pot version, a slow cooker option, gluten-free and keto swaps, and creative twists like pesto or spicy sausage. Grab your favorite Dutch oven for stovetop versions and a good ladle for serving—both make this soup easier and cleaner. Try one tonight, then pin the rest for rainy evenings and busy schedules.

1. Classic One Pot Lasagna Soup (Stovetop)

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This is the cozy classic you crave—meaty, garlicky, and endlessly cheesy. It tastes like spoonable lasagna with tomato-forward broth and soft broken lasagna noodles. The texture is silky from ricotta and stringy from mozzarella, with herb brightness from basil. Kids and busy home cooks will love it; it smells like a Sunday dinner in under 40 minutes. I make it in my favorite Dutch oven for even heat and easy cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken or beef broth
• 6 oz broken lasagna noodles (about 3-4 sheets, broken into pieces)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Fresh basil for garnish

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2. Add ground beef and cook 5–7 minutes, breaking it up, until browned and no pink remains. Drain excess fat.
3. Add onion and sauté 4–5 minutes until translucent. Stir in garlic and cook 30 seconds.
4. Stir in tomato paste, cook 1 minute to caramelize slightly.
5. Add crushed tomatoes and broth, scraping browned bits off the bottom. Bring to a simmer.
6. Stir in broken lasagna noodles, oregano, basil, salt, and pepper. Simmer gently 12–15 minutes until noodles are tender. Stir occasionally to prevent sticking.
7. Remove pot from heat. Dollop ricotta into bowls, ladle soup over, then sprinkle mozzarella and Parmesan so cheese melts into the hot broth.
8. Garnish with torn fresh basil and serve hot. If soup thickens while resting, thin with a splash of broth.

How to Serve It

Serve in deep bowls and garnish with extra grated Parmesan and basil. Add a drizzle of olive oil and a pinch of crushed red pepper for heat. Pair with a simple green salad and crusty bread. Store leftovers in the fridge up to 3 days in airtight containers and reheat gently on the stove. This soup freezes okay—thaw overnight and reheat slowly.

2. Creamy Ricotta One Pot Lasagna Soup with Spinach

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This creamy version adds fresh spinach for color and nutrients while keeping the classic lasagna flavors. The ricotta is stirred in for velvety richness and the spinach wilts into the broth for a fresh pop. It's quick, vibrant, and comforting—great for weeknights when you want extra greens without extra effort. I prefer using a heavy-bottomed pot for even simmering.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or hot), casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried basil
• 1/2 tsp crushed red pepper (optional)
• 3 cups fresh baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper to taste
• Freshly ground black pepper and basil for garnish

Instructions

1. Heat pot over medium; add olive oil then brown Italian sausage 5–7 minutes until no longer pink.
2. Add onion, cook 4 minutes until soft. Stir in garlic for 30 seconds.
3. Pour in crushed tomatoes and broth. Bring to a simmer.
4. Add broken lasagna noodles, basil, and crushed red pepper. Simmer 12–14 minutes until noodles are tender.
5. Reduce heat to low and stir in spinach until wilted, about 2 minutes.
6. Remove from heat and gently fold in ricotta until swirled throughout. Top with mozzarella to melt.
7. Season with salt and pepper. Serve immediately.

How to Serve It

Ladle into bowls and finish with a crack of black pepper and torn basil leaves. This goes well with garlic bread or a crisp Caesar salad. Store in the fridge up to 3 days in airtight containers and reheat on low, stirring to reincorporate the ricotta.

3. One Pot Lasagna Soup with Mushrooms and White Wine

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Earthy mushrooms add depth to this lasagna soup, and a splash of white wine brightens the tomato base. It’s smoky, savory, and a bit elevated—perfect for date nights when you want comfort with finesse. The mushrooms add a meaty texture that meat-eaters and vegetarians alike will enjoy.

Ingredients

• 2 tbsp olive oil
• 12 oz cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable or chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and black pepper
• Chopped parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add mushrooms and sauté 6–8 minutes until browned.
2. Add onion and cook 4 minutes. Stir in garlic for 30 seconds.
3. Pour in white wine and deglaze the pan, scraping brown bits, cook 1–2 minutes to reduce.
4. Add crushed tomatoes, broth, thyme, and bay leaf. Bring to a simmer.
5. Add broken lasagna noodles and simmer 12–15 minutes until noodles are tender.
6. Remove bay leaf, stir in ricotta for creaminess, and top with mozzarella.
7. Season with salt and pepper, garnish with parsley, and serve hot.

How to Serve It

Serve with crusty bread and a green salad. A squeeze of lemon can brighten the mushroom notes. Keep leftovers covered in the fridge for up to 3 days. Reheat gently and add a splash of broth if too thick.

4. Spicy Italian Sausage One Pot Lasagna Soup

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This version leans into heat with spicy Italian sausage and red pepper flakes. It’s bold, smoky, and deeply satisfying—great for spice lovers who still want cheesy comfort. The sausage seeds lots of flavor into the broth so every spoonful tastes robust and savory.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara or crushed tomatoes
• 4 cups low-sodium beef or chicken broth
• 8 oz broken lasagna noodles
• 1 tsp crushed red pepper (adjust)
• 1 tsp dried oregano
• 1 cup part-skim ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Warm olive oil in pot over medium. Brown sausage 6–8 minutes, breaking into small pieces.
2. Add onion, cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
3. Add marinara and broth. Bring to a simmer.
4. Stir in broken lasagna noodles, crushed red pepper, and oregano. Simmer 12–14 minutes until noodles are tender.
5. Remove from heat, swirl in ricotta for creaminess, and top with mozzarella.
6. Season to taste and garnish with basil.

How to Serve It

Serve with a wedge of lemon to tame heat and a side of roasted vegetables. Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove to preserve texture.

5. Instant Pot One Pot Lasagna Soup (Fast Weeknight)

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Pressed for time? This Instant Pot one pot lasagna soup gives lasagna flavor in under 30 minutes. Pressure cooking softens broken lasagna noodles quickly while infusing the broth with meat and herbs. It’s ideal for busy nights, and the Instant Pot keeps cleanup minimal. Use your Instant Pot and you're set.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey or beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried Italian seasoning
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Basil for garnish

Instructions

1. Set Instant Pot to Sauté. Add olive oil and brown ground meat 5–6 minutes. Drain if needed.
2. Add onion and sauté 3 minutes, then garlic 30 seconds. Stir in tomato paste.
3. Pour in crushed tomatoes and broth, scraping brown bits. Stir in broken noodles and Italian seasoning.
4. Seal lid and cook on Manual/High pressure for 5 minutes.
5. Quick-release pressure carefully. Stir soup; noodles should be tender. If too firm, simmer on Sauté for 1–2 minutes.
6. Remove from heat and stir in ricotta and mozzarella to melt. Season and garnish.

How to Serve It

Serve immediately with a sprinkle of Parmesan and basil. Pair with a simple arugula salad. Store in the fridge for up to 3 days and reheat on the stove; add a splash of broth to loosen before serving.

6. Vegetarian Lentil One Pot Lasagna Soup

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Lentils bring hearty protein and a slightly nutty flavor to this vegetarian take. They add texture and depth while keeping the soup plant-forward. This recipe is satisfying and healthy—great for meatless Mondays or when you want extra fiber.

Ingredients

• 1 tbsp olive oil
• 1 cup brown or green lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 6 oz broken lasagna noodles
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 cup ricotta (or dairy-free alternative)
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion, carrot, and celery, sauté 5–6 minutes until soft.
2. Add garlic for 30 seconds, then stir in lentils.
3. Pour in crushed tomatoes and vegetable broth. Bring to a boil.
4. Add broken lasagna noodles, oregano, and thyme. Reduce to simmer and cook 20–25 minutes until lentils and noodles are tender.
5. Stir in ricotta off heat for creaminess and season with salt and pepper.
6. Garnish with parsley and serve.

How to Serve It

Pair with warm, buttered toast or a crunchy salad. Keeps well in the fridge up to 4 days—reheat slowly to avoid overcooking pasta.

7. Gluten-Free One Pot Lasagna Soup with Rice Noodles

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This gluten-free twist swaps broken rice noodles (or gluten-free lasagna sheets) for traditional pasta so celiacs can enjoy the classic lasagna flavor. The rice noodles soak up the tomato broth and keep the soup light and tender.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz rice lasagna noodles broken to fit
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Fresh basil for garnish

Instructions

1. Heat pot over medium-high heat; add olive oil and brown ground meat 5–7 minutes.
2. Add onion and cook 4 minutes. Stir in garlic for 30 seconds.
3. Add crushed tomatoes and broth. Bring to a simmer.
4. Add broken rice noodles, basil, and oregano. Simmer 8–10 minutes until noodles are tender (rice noodles cook faster).
5. Remove from heat, fold in ricotta and mozzarella until combined. Season and serve.

How to Serve It

Top with plenty of basil and a sprinkle of Parmesan (if not strictly GF-dairy-free). Store in the fridge for up to 3 days in airtight containers. Reheat gently—rice noodles can get softer after reheating.

8. Chicken Alfredo One Pot Lasagna Soup

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This creamy white lasagna soup swaps tomato for a velvety Alfredo-style broth. Shredded chicken and tender pasta make it comforting and rich without the tomato tang. It's indulgent, silky, and perfect for chilly nights when you want something different.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 8 oz broken lasagna noodles
• 1 cup grated Parmesan
• 2 cups baby spinach
• 1 tsp dried Italian seasoning
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. Heat butter and olive oil in pot over medium-high. Brown chicken 4–5 minutes until opaque.
2. Add onion, cook 3 minutes. Stir in garlic.
3. Pour in broth and milk, bring to a gentle simmer.
4. Add broken lasagna noodles and Italian seasoning. Simmer 10–12 minutes until noodles are tender.
5. Stir in Parmesan until melted and spinach until wilted. Season to taste.
6. Serve hot with extra Parmesan.

How to Serve It

Serve with garlic toast and a crisp salad. Store in the fridge up to 3 days; reheat slowly and add a splash of milk if it thickens.

9. One Pot Lasagna Soup with Pesto Swirl (Basil Pesto)

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This one pot lasagna soup gets a fresh twist with a spoonful of pesto stirred in at the end. The basil pesto adds herbaceous brightness that cuts through the cheesy richness—light and fragrant. It’s great when you want classic comfort with a fresh finish.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 8 oz broken lasagna noodles
• 1 tsp dried oregano
• 1/2 cup store-bought or homemade basil pesto
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Fresh basil and extra pesto for garnish

Instructions

1. Heat pot with oil on medium-high. Brown meat 5–7 minutes, drain if needed.
2. Add onion, cook 4 minutes. Add garlic and cook 30 seconds.
3. Stir in crushed tomatoes and broth, bring to simmer.
4. Add broken lasagna noodles and oregano; simmer 12–14 minutes until noodles are tender.
5. Remove from heat and stir in ricotta. Swirl in pesto just before serving for a bright finish.
6. Top with mozzarella, garnish with basil.

How to Serve It

Serve with a crisp fennel salad or roasted vegetables. Pesto amps up the flavor—store-bought works fine if you're short on time. Leftovers keep 3 days in the fridge.

10. Turkey and Butternut Squash One Pot Lasagna Soup (Autumn Twist)

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Roasted butternut squash adds a touch of sweetness and fall color to this turkey-based lasagna soup. It’s comforting with subtle sweetness and savory Italian spices—great for seasonal dinners and potlucks.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup roasted butternut squash cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried sage or 1 tbsp fresh chopped sage
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper

Instructions

1. Heat olive oil in pot over medium. Brown ground turkey 5–7 minutes.
2. Add onion, cook 4 minutes, then garlic 30 seconds.
3. Add crushed tomatoes, broth, and roasted squash. Bring to a simmer.
4. Stir in broken lasagna noodles and sage, simmer 12–14 minutes until noodles are tender.
5. Remove from heat and fold in ricotta and mozzarella. Adjust seasoning.
6. Serve warm.

How to Serve It

Serve with a simple arugula salad and crusty bread. Leftovers store in the fridge up to 3 days; reheat gently and add a splash of broth if needed.

11. Kale, White Bean & One Pot Lasagna Soup (Healthy Twist)

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This lighter lasagna soup swaps some cheese for hearty white beans and kale for extra fiber. It still hits the comforting notes of lasagna but feels lighter and more nutrient-dense—great for a filling weeknight meal with greens.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey or chicken (optional, omit for vegetarian)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 6 oz broken lasagna noodles
• 3 cups chopped kale, stems removed
• 1 tsp dried oregano
• 1/2 cup ricotta (optional)
• Salt and pepper
• Lemon zest for garnish

Instructions

1. Heat oil in a pot and brown meat if using, 5–7 minutes.
2. Add onion, cook 4 minutes, then garlic 30 seconds.
3. Stir in crushed tomatoes, broth, and beans, bring to a simmer.
4. Add broken noodles and oregano; simmer 10 minutes then stir in kale to wilt.
5. Finish with ricotta if using and season to taste.
6. Serve with lemon zest and fresh crusty bread.

How to Serve It

Top with a sprinkle of Parmesan and lemon zest for brightness. Keeps well in the fridge for up to 4 days in airtight containers.

12. Seafood One Pot Lasagna Soup with Shrimp

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Shrimp adds a lovely briny lift to lasagna soup for seafood lovers. Cook shrimp gently to avoid rubbery texture—the result is succulent seafood in a cozy tomato broth with cheesy finish.

Ingredients

• 1 tbsp olive oil
• 1 lb peeled and deveined shrimp
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups seafood or chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried oregano
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Chopped parsley and lemon wedges

Instructions

1. Heat oil over medium; sauté onion 3–4 minutes until soft. Add garlic 30 seconds.
2. Add crushed tomatoes and broth, bring to a simmer.
3. Add broken lasagna noodles and oregano, simmer 10–12 minutes until tender.
4. Add shrimp in the last 2–3 minutes—cook until pink and opaque.
5. Remove from heat, stir in ricotta and mozzarella, season to taste.
6. Garnish with parsley and serve with lemon wedges.

How to Serve It

Serve immediately—shrimp overcook if reheated too much. Leftovers up to 2 days in the fridge. Reheat gently on the stove.

13. Mexican-Inspired One Pot Lasagna Soup (Taco Twist)

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This fusion swaps Italian herbs for cumin and cilantro, and uses taco-seasoned beef for a southwestern twist. Topped with avocado and lime, it’s bright, cheesy, and fun—a great way to mix two favorites.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (28 oz) can crushed tomatoes
• 4 cups beef or chicken broth
• 8 oz broken lasagna noodles
• 1/2 cup ricotta
• 1/2 cup shredded cheddar or mozzarella
• Salt and pepper
• Cilantro, avocado, lime wedges for serving

Instructions

1. Heat oil and brown ground beef 5–7 minutes; drain if needed.
2. Add onion, cook 3–4 minutes, then garlic, chili powder, and cumin for 30 seconds.
3. Add crushed tomatoes and broth, bring to simmer.
4. Stir in broken noodles and simmer 12–14 minutes until tender.
5. Remove from heat; fold in ricotta and top with cheese.
6. Serve with avocado, cilantro, and lime wedges.

How to Serve It

Serve with tortilla chips for scooping and a dollop of sour cream. Store leftovers in airtight containers in the fridge for up to 3 days.

14. Creamy Vodka One Pot Lasagna Soup

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A splash of vodka and cream turns the tomato base silky and slightly tangy. This version tastes like a restaurant pasta dish turned into soup—luscious, tangy, and deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup vodka (optional)
• 1 (28 oz) can crushed tomatoes
• 3 cups chicken broth
• 1/2 cup heavy cream or half-and-half
• 8 oz broken lasagna noodles
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Fresh basil for garnish

Instructions

1. Heat oil and brown meat about 6–7 minutes. Add onion, cook until soft.
2. Stir in garlic and tomato paste, cooking 1 minute.
3. Add vodka, simmer 2 minutes to reduce and cook off alcohol.
4. Add crushed tomatoes and broth, bring to simmer. Add broken noodles and cook 12 minutes.
5. Stir in cream and ricotta off heat, then top with mozzarella.
6. Season and garnish with basil.

How to Serve It

Serve with garlic bread and a simple green salad. Refrigerate in airtight containers up to 3 days. Reheat gently and add a splash of broth if thickened.

15. Zucchini “Noodle” One Pot Lasagna Soup (Low-Carb)

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Swap lasagna noodles for thin zucchini ribbons to cut carbs and add freshness. This low-carb take keeps the lasagna flavors but lightens the texture and calories—great for keto or lighter meals.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 3 medium zucchini, spiralized or sliced into ribbons
• 1 tsp dried oregano
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Fresh basil

Instructions

1. Heat oil and brown meat 5–7 minutes. Add onion, cook 3–4 minutes.
2. Add garlic 30 seconds, then crushed tomatoes and broth. Bring to simmer.
3. Simmer 10 minutes to meld flavors.
4. Stir in zucchini ribbons and cook 3–4 minutes until just tender.
5. Remove from heat and fold in ricotta and mozzarella. Season to taste.
6. Garnish with basil and serve.

How to Serve It

Serve immediately—zucchini will soften further if left too long. Store in the fridge up to 2 days; zucchini can get soft, so reheating briefly is best.

16. Sausage & Roasted Red Pepper One Pot Lasagna Soup

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Roasted red peppers bring sweetness and color, while Italian sausage adds robust flavor. The combination is smoky, sweet, and deeply satisfying—great for gatherings or when you want a bold-flavored soup.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup roasted red peppers, chopped
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried basil
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Chopped parsley

Instructions

1. Heat oil and brown sausage 6–8 minutes. Add onion, cook 3–4 minutes.
2. Add garlic 30 seconds then roasted red peppers, stirring to warm.
3. Pour in crushed tomatoes and broth; bring to simmer.
4. Add broken noodles and basil, simmer 12–14 minutes until noodles are tender.
5. Remove from heat, swirl in ricotta, top with mozzarella, and season.
6. Garnish with parsley and serve.

How to Serve It

Best with a green salad or roasted veggies. Store leftovers up to 3 days in the fridge.

17. Italian Wedding-Style One Pot Lasagna Soup (Meatball Twist)

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Tiny Italian-style meatballs make this lasagna soup feel celebratory. The meatballs add a fun texture and concentrated flavor—perfect for family dinner nights when everyone wants a little extra.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan
• 1 garlic clove, minced (meatballs)
• 1 medium onion, diced
• 3 cloves garlic, minced (soup)
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1 tsp dried oregano
• 1/2 cup ricotta
• Salt and pepper
• Chopped parsley

Instructions

1. In a bowl, combine ground beef, breadcrumbs, egg, Parmesan, and 1 garlic clove. Form into small meatballs, about 1-inch.
2. Heat oil in pot and brown meatballs in batches, 4–5 minutes. Remove and set aside.
3. In same pot, add onion, cook 3–4 minutes, then add garlic.
4. Add crushed tomatoes, broth, and return meatballs to pot. Bring to simmer.
5. Add broken lasagna noodles and oregano, simmer 12–14 minutes until noodles are tender and meatballs cooked through.
6. Stir in ricotta, season, and garnish.

How to Serve It

Serve with extra grated Parmesan and crusty bread. Store leftovers up to 3 days and reheat gently on the stove.

18. Smoky Chipotle One Pot Lasagna Soup

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Chipotle peppers add smoky heat for a southwestern spin that keeps the cheesy comfort while adding smoky depth. This one’s for those who like flavor with a kick and a smoky finish.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (adjust)
• 1 tbsp adobo sauce
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 8 oz broken lasagna noodles
• 1 tsp smoked paprika
• 1/2 cup ricotta
• 1/2 cup shredded cheddar or mozzarella
• Salt and pepper
• Cilantro and lime wedges

Instructions

1. Heat oil, brown ground beef 6–7 minutes. Add onion and cook 4 minutes.
2. Add garlic, minced chipotle, and adobo sauce, cook 30 seconds.
3. Add crushed tomatoes and beef broth, bring to simmer.
4. Add broken noodles and smoked paprika; simmer 12–14 minutes until noodles are tender.
5. Remove from heat and stir in ricotta and cheese. Season to taste.
6. Garnish with cilantro and squeeze lime over each bowl.

How to Serve It

Pair with tortilla chips and a dollop of sour cream to balance heat. Store in airtight containers for up to 3 days.

19. Mediterranean One Pot Lasagna Soup with Olives & Feta

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Olives and feta give this soup a briny, tangy Mediterranean feel while keeping lasagna comfort. It’s bright, slightly salty, and full of savory complexity—perfect when you want something different yet familiar.

Ingredients

• 1 tbsp olive oil
• 1 lb ground lamb or beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 8 oz broken lasagna noodles
• 1/2 cup chopped Kalamata olives
• 1 tsp dried oregano
• 1/2 cup crumbled feta
• 1/2 cup shredded mozzarella
• Salt and pepper
• Chopped parsley and lemon zest

Instructions

1. Heat oil and brown meat 6–7 minutes. Add onion and cook 4 minutes.
2. Add garlic 30 seconds, then pour in crushed tomatoes and broth.
3. Add broken noodles, olives, and oregano; simmer 12–14 minutes until pasta is done.
4. Remove from heat, stir in feta and mozzarella. Adjust seasoning.
5. Garnish with parsley and lemon zest before serving.

How to Serve It

Serve with warm pita or a Greek salad. Store leftovers up to 3 days in the fridge and reheat gently.

20. Leftover Lasagna One Pot Soup (Use Up Your Fridge)

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This recipe is perfect for using up lasagna leftovers—sliced lasagna turns into bite-sized soup pieces that soak up broth. It’s economical, fast, and waste-reducing. Think of it as comfort repurposed into a new weeknight favorite.

Ingredients

• 1 tbsp olive oil
• Leftover cooked lasagna pieces, roughly chopped (about 2–3 cups)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14–28 oz) can crushed tomatoes or tomato sauce (depending on how saucy you want it)
• 3–4 cups broth (adjust for desired thickness)
• 1/2 tsp dried oregano
• 1/2 cup ricotta or dollops of leftover cheese
• Salt and pepper
• Fresh basil for garnish

Instructions

1. Heat oil in a pot over medium heat and sauté onion 4 minutes. Add garlic 30 seconds.
2. Add crushed tomatoes or sauce and broth, bring to a simmer.
3. Add chopped leftover lasagna and oregano. Simmer 8–10 minutes until heated through and the flavors meld.
4. If soup seems thick, add more broth to reach desired consistency.
5. Stir in ricotta or leftover cheese to finish, then season with salt and pepper.
6. Garnish with basil and serve.

How to Serve It

Great for a quick dinner; pair with a simple salad. Store in airtight containers for up to 3 days. This is perfect for clearing out the fridge.

You made it to the end—20 cozy, time-saving one pot lasagna soup recipes that cut down on dishes without skimping on flavor. From classic beef to Instant Pot quick-cooks, vegetarian lentil bowls, and playful twists like pesto or chipotle, there's a recipe here for every appetite and dietary need. Save or pin this list so you can grab a new favorite any night of the week, and share the idea with friends who hate doing dishes as much as you do. Which version will you try first—classic comfort, pesto-bright, or spice-forward? If you frequently make soups, a reliable good ladle set or sturdy silicone spatula will make serving and cleanup even easier.