1-Pot Lasagna Soup Recipe – Creamy Comfort in Minutes

You know those nights when you’re craving the cozy, cheesy comfort of lasagna but don’t want to fuss with all those layers? That’s exactly how my love affair with lasagna soup began—one freezing Sunday when my family begged for something warm and nostalgic, but I had zero energy for fancy prep. This magical soup gives you all those rich, tomatoey flavors you adore in lasagna, with just one pot and about half the effort!

I’ll never forget the first time I served it—my nephew, who usually turns up his nose at anything with visible veggies, actually asked for seconds. (The secret? Those tender broken lasagna noodles hiding beneath a blanket of melted mozzarella.) Now it’s my go-to for hectic weeknights and casual dinner parties. The beauty of this recipe? You can make it simmer away on the stove while helping with homework, or let your Instant Pot do the heavy lifting in under 15 minutes. Either way, you’ll have a pot full of pure comfort that tastes like you spent way more time in the kitchen than you actually did.

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What makes it truly special? That first spoonful—creamy tomato broth, perfectly al dente noodles, and that stretchy cheese pull we all love—it’s like getting a hug from your favorite Italian grandmother. Only faster.

Why You’ll Love This Lasagna Soup

Listen, I know I might sound a little too excited about soup here—but once you try this lasagna soup, you’ll totally get it. Here’s why this recipe has become my kitchen superstar:

• One-pot wonder: Only one pot to wash means more time for… well, anything but dishes!
• Flavor bomb: That rich, tomatoey-cheesy goodness tastes like Sunday dinner but comes together like a Wednesday night lifesaver.
• Customizable for any diet: Want keto? Swap in zucchini noodles (perfect for those keto meal plan delivery days when you need something hearty). Gluten-free? Your favorite GF noodles work great here too.
• Freezer magic: I always double the batch—this soup freezes like a dream for those “uh-oh what’s for dinner” emergencies.
• Crowd-pleaser: Kids, picky eaters, book club guests—it’s the recipe that makes everyone think you’re a kitchen genius.

The best part? It’s impossible to mess up. Even when I accidentally let it simmer a little too long (oops!), it still turns out delicious. That’s my kind of recipe!

Lasagna Soup Ingredients

Here’s the magic lineup for my favorite lasagna soup—simple ingredients that come together like a cozy Italian kitchen symphony. Trust me, you probably have most of this in your pantry already!

• 1 lb ground beef (or swap with Italian sausage for extra kick!)
• 1 onion, diced (no need for perfect chops—rustic is good here)
• 3 cloves garlic, minced (or 1 tbsp from the jar when you’re in a hurry)
• 1 (28 oz) can crushed tomatoes (the fire-roasted kind adds amazing depth)
• 4 cups chicken broth (homemade is great, but boxed works perfectly)
• 2 tsp Italian seasoning (that little jar in your spice rack finally gets its moment)
• 1 tsp salt (adjust to taste—I always start with less)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
• 8 lasagna noodles, broken into pieces (the fun part—smash ’em like you’re 10 years old)
• 1/2 cup heavy cream (this is where the magic happens—don’t skip!)
• 1 cup shredded mozzarella cheese (packed—I measure with my heart, personally)
• 1/4 cup grated Parmesan cheese (the real stuff, not the shaky green can)
• Fresh basil for garnish (optional but oh-so-pretty)

Easy Swaps & Shortcuts

We all have those days when prep feels like too much—here’s how to cheat (I won’t tell!):

• Low-carb version: Swap lasagna noodles for zucchini ribbons or shirataki noodles—perfect for keto meal plan delivery days when you want comfort without carbs.
• Time-saver: Grab pre-diced onions from the salad bar or use a meal delivery service that sends pre-chopped veggies—your knife skills deserve a break sometimes.
• Dairy-free? Coconut cream works surprisingly well instead of heavy cream, and nutritional yeast gives that cheesy flavor.

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See? No fancy ingredients needed—just good, honest food that comes together in one beautiful, bubbling pot. Now let’s make some soup!

How to Make Lasagna Soup

Okay, friends – here’s where the magic happens! Making lasagna soup is seriously foolproof, but I’ve got some little tricks that take it from “good” to “oh my gosh, can I get this recipe?” levels of delicious. Whether you’re using your trusty soup pot or breaking out the Instant Pot, we’re going to create pure comfort in a bowl.

Stovetop Method

This is how I make it most often – there’s something therapeutic about stirring that bubbling pot on the stove!

• Brown that beef: Crank your burner to medium heat and drop in the ground beef. Break it up with your spoon as it cooks – we want little crumbles, not big chunks. Once it’s no longer pink (about 5 minutes), drain off the excess fat (but leave just a bit for flavor!).
• Sweat the aromatics: Throw in those diced onions and minced garlic. Stir them around until the onions turn translucent and the garlic smells amazing (another 2-3 minutes). This step builds SO much flavor – don’t rush it!
• Bring on the broth: Now pour in your crushed tomatoes and chicken broth. Sprinkle in the Italian seasoning, salt, and pepper. Stir it all together and bring it to a lively simmer (those little bubbles around the edges). Let it bubble happily for about 5 minutes to let the flavors get acquainted.
• Noodle time: Here comes the fun part – grab your lasagna noodles and break them into uneven pieces right into the pot. They should poke out above the liquid – trust me, they’ll soften as they cook. Set a timer for 10 minutes and stir occasionally so nothing sticks. The noodles are done when they’re bendable but still have a little bite (al dente is what fancy cooks call it).
• Creamy finish: Turn off the heat before stirring in the heavy cream – this keeps it from curdling. Then, sprinkle that glorious mozzarella and Parmesan over the top like you’re making a cheesy snowcap. Cover it with a lid and walk away for 2 whole minutes (I know – the waiting is torture!). The residual heat will melt the cheese into gooey perfection.

Watch out! The noodles will continue softening as the soup sits… so if you’re making this ahead, undercook them slightly. Better to check early than end up with mushy noodles!

Instant Pot Lasagna Soup

For those “I need dinner YESTERDAY” nights, the Instant Pot is your kitchen superhero!

• Sauté first: Hit that Sauté button and brown your beef right in the pot (about 5 minutes). Drain excess fat, then toss in onions and garlic – cook another 2 minutes stirring often.
• Everything but the noodles: Add tomatoes, broth, and seasonings plus a quick stir. Break lasagna noodles into quarters and lay them on top without stirring (this prevents the dreaded burn notice).
• Pressure magic: Seal the lid, set to High Pressure for 5 minutes (yes, really – that’s enough!). When time’s up, do a quick release – careful, it’s steamy! Remove the lid.
• Final touches: Hit Sauté again on Low setting just long enough to stir in the cream (about 1 minute). Then, turn it OFF completely before adding cheeses – let it sit covered 2 minutes to melt.

No lie – the Instant Pot version tastes nearly identical to the stovetop one. The broth might be slightly clearer since we skip the long simmer, but all those rich flavors are totally there. And going from “idea” to “eating” in under 20 minutes? Absolute kitchen wizardry!

Tips for the Best Lasagna Soup

After making this lasagna soup more times than I can count (my family adores it!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time. These little tweaks take it from “pretty good” to “can I move into your kitchen?” levels of deliciousness:

• Deglaze like a pro: After browning the beef, splash in a little broth and scrape up those crispy browned bits stuck to the pot—that’s pure flavor gold! My grandma called it “getting all the love” from the pan.
• Noodle know-how: Test a noodle piece at 8 minutes—it should bend easily but still have a teensy resistance when you bite it (what chefs call al dente). They’ll keep cooking in the hot broth, so pull them early if you’re not serving immediately.
• Cream safety: Always stir in the heavy cream off the heat—this keeps it silky instead of curdled. I learned this the hard way after a grainy soup disaster (rookie mistake!).
• Low-carb love: For those watching carbs (or following weight loss programs), swap noodles for spiralized zucchini—just add them raw at the very end so they stay crisp-tender. Shirataki noodles work great too!
• Cheese magic: Let the hot soup melt the cheeses naturally—no need to stir vigorously. That beautiful stretchy layer on top is half the fun of eating it!

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One last secret? Leftovers taste even better—the flavors deepen overnight. Just store noodles separately if you plan to reheat portions later (trust me, they’ll thank you!).

Lasagna Soup Variations

One of my favorite things about this lasagna soup is how easily it adapts to whatever you’ve got in the fridge – or whatever diet your family’s following these days! Here are my go-to tweaks that never disappoint:

• Protein swaps: Ground turkey works beautifully if you’re going lighter (my sister prefers it). Italian sausage gives it a peppery kick – just drain well since it’s greasier. Vegetarian? I sometimes use lentils or plant-based crumbles before adding broth!
• Noodle alternatives: Gluten-free lasagna noodles hold up surprisingly well (check gluten-free meal delivery services for good-quality options). For low-carb, zucchini ribbons tossed in right before serving stay perfectly crisp – or try shirataki noodles rinsed well.
• Veggie boost: Add two big handfuls of fresh spinach when you stir in the cream – it wilts beautifully. Mushrooms sautéed with the onions add earthy depth too!

The best part? No one ever guesses I’m sneaking in those veggie variations – they’re too busy going back for seconds!

Storing and Freezing Lasagna Soup

Here’s the beautiful thing about this lasagna soup – it’s one of those rare dishes that actually gets better as leftovers! But you gotta store it right. After dozens of test batches (and a few unfortunate mushy-noodle incidents), here are my foolproof storage tricks:

Fridge storage: Let the soup cool slightly (about 30 minutes), then transfer to airtight containers. The noodles will soak up some broth – that’s normal! It’ll keep beautifully for 3-4 days in the fridge. Pro tip: Store the noodles separately if you know you won’t eat it all at once – just add them when reheating individual portions.

Freezer magic: This soup freezes like a dream for up to 3 months! I always make a double batch just for this purpose. Portion it into freezer bags laid flat (saves space!), or use those handy Souper Cubes trays. Important: Leave out the cream and cheese if freezing – stir those in fresh when reheating for best texture.

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Reheating secrets: Thaw overnight in the fridge if frozen. Then warm gently on the stove with a splash of broth to loosen it up – the noodles soak up liquid like little sponges! This trick is a lifesaver for meal planning too. Imagine pulling a frozen portion on a busy night – in 15 minutes, you’ve got cozy comfort that tastes freshly made.

Lasagna Soup Nutrition

Let’s talk numbers – but don’t worry, I won’t make this tedious! Here’s the nutritional breakdown per hearty bowl of my lasagna soup (because yes, I actually ran the numbers so you don’t have to):

• Calories: 420 (comfort food that won’t wreck your meal plan)
• Protein: 24g (thanks to that beefy goodness)
• Carbs: 35g (mostly from those satisfying noodles)
• Fiber: 4g (hello, sneaky veggie benefits!)
• Fat: 22g (the good kind that makes it taste like a hug)

Nutrition note: These are estimates using standard ingredients – your exact counts might vary slightly depending on brands or swaps (like full-fat vs light cream). If you’re tracking closely for weight loss programs or health needs, always check your specific products. Personally? I just enjoy every cheesy, tomatoey bite knowing it’s homemade goodness!

Common Questions About Lasagna Soup

Still have questions? Drop them in the comments – I test every variation so you don’t have to reinvent the wheel (or the soup pot!).

Lasagna Soup

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A comforting deconstructed lasagna in soup form, ready in one pot with stovetop or Instant Pot options. Includes freezer instructions and low-carb noodle swaps.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop or Instant Pot
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 8 lasagna noodles, broken into pieces
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

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Instructions

1. Brown the ground beef in a large pot over medium heat. Drain excess fat.
2. Add onion and garlic, cook until softened.
3. Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Add broken lasagna noodles and cook until tender, about 10 minutes.
5. Stir in heavy cream, then top with mozzarella and Parmesan cheese.
6. Cover and let sit for 2 minutes to melt the cheese. Garnish with fresh basil before serving.

Notes

• For a low-carb option, use zucchini noodles or shirataki noodles instead of lasagna noodles.
• Freeze leftovers in airtight containers for up to 3 months. Reheat on the stovetop with a splash of broth.
• For Instant Pot: Use sauté mode for browning, then pressure cook on high for 5 minutes with quick release.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 980mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 75mg