This One Pot Lasagna Soup is the kind of dish that shows up when comfort meets convenience. I first developed this version on a rainy evening when I wanted the layered flavors of traditional lasagna without the assembly or long bake time. The result was an instant family favorite. The broth has the tomato richness you expect from a good ragout and the broken lasagna noodles give that familiar chewy bite. Stirring a spoonful of ricotta into a steaming bowl brings the same creamy finish that used to come from a slice of oven lasagna.

I discovered this approach while cleaning out the pantry and deciding to simplify a Sunday classic into something weeknight friendly. The soup retains the bright tomato notes, the aromatic bench of garlic and onion, and the savory depth from browned ground beef. A splash of heavy cream at the end softens the acid from the tomatoes and rounds the flavor. On cold nights this recipe has made our living room smell like an Italian kitchen and turned casual dinners into memorable, communal meals.

Ingredients

• Ground beef Use one pound of 85 percent lean beef. The small amount of fat helps build flavor while still keeping the broth clean. I prefer a locally sourced package when possible for a fresher aroma.
• Garlic and yellow onion Three cloves of garlic finely minced and half a yellow onion diced provide the aromatic backbone. Fresh aromatics give more depth than powders alone so do not skip fresh garlic.
• Dried herbs Garlic powder, onion powder, dried basil, and dried oregano round out the seasoning. They step in when you need quick seasoning and blend smoothly with the canned tomatoes.
• Canned crushed tomatoes A 14 ounce can gives a bright, slightly textured base. Look for a good quality brand for balance between sweetness and acid.
• Chicken broth Use two cups of low sodium chicken broth and one extra cup of water to control salt while maintaining rich flavor. Vegetable broth also works if you prefer.
• Lasagna noodles Six ounces broken up. Use regular noodles for the best texture. Break them into roughly two inch pieces so they cook evenly in the broth.
• Frozen spinach One cup of frozen chopped spinach adds color and nutrition without extra prep. Thawing is optional because it wilts quickly in the hot soup.
• Heavy cream and cheeses A quarter cup of heavy cream at the finish makes the broth silkier. Serve with ricotta, four ounces of sliced mozzarella, and optional grated parmesan for richness.

Instructions

Brown the beef and seasonHeat a large heavy bottom pot over medium high heat. Add the ground beef and cook until no longer pink about five to seven minutes. Break it into small pieces so it browns uniformly. Drain excess fat if there is a lot left before adding aromatics. Season with one teaspoon kosher salt plus black pepper to taste which builds a savory base.Sauté the aromaticsLower the heat to medium. Add the diced onion and cook for three to four minutes until translucent. Add the minced garlic and cook until fragrant about thirty seconds to one minute. Stir in half a teaspoon garlic powder and half a teaspoon onion powder to deepen the flavor while keeping the pan from burning.Build the tomato brothPour in the crushed tomatoes and stir to combine. Add two teaspoons tomato paste and one cup water plus two cups chicken broth. Sprinkle in one quarter teaspoon dried basil and one half teaspoon dried oregano. Increase the heat to bring the pot to a gentle boil then reduce to a simmer. Taste and adjust salt here if necessary.Add the pastaDrop the broken lasagna noodles into the simmering broth. Stir gently to keep noodles from sticking and simmer uncovered for about ten to twelve minutes until the noodles are tender. Stir occasionally and add an extra half cup of broth or water if the mixture becomes too thick while the noodles cook through.Finish with spinach and creamWhen noodles are nearly done fold in one cup of frozen chopped spinach and let it wilt. Remove from heat and stir in one quarter cup heavy cream for a silky finish. Adjust seasoning with additional salt and black pepper as needed. The soup will thicken slightly as it rests.Serve and garnishLadle into bowls and add dollops of ricotta, a slice or two of mozzarella on top and a sprinkle of parmesan if desired. For a bubbling finish place bowls briefly under a broiler safe lid or oven to melt the mozzarella or simply let it soften into the hot broth.

Storage Tips

Store cooled soup in airtight containers. Refrigerator storage is good for three to four days. For freezing divide into single serving containers leaving a half inch of headspace to allow expansion. Thaw in the refrigerator overnight then reheat slowly on the stove over medium heat adding a splash of broth to loosen the texture. When reheating from frozen place the container in a pot of simmering water until contents loosen then transfer to a saucepan and finish heating. Avoid long high heat which can overcook the pasta and break down texture.

Ingredient Substitutions

If you want a lighter version swap ground beef for ground turkey or lean ground chicken. Use a plant based crumbled product for a meat free option. For gluten free serve with broken gluten free lasagna noodles or rice noodles and be sure to use gluten free broth. Replace heavy cream with half and half for reduced richness or with a splash of oat cream for a dairy free touch. If you need more vegetables add chopped mushrooms or carrots early in the sauté step and sweat until soft before adding tomatoes.

Serving Suggestions

Serve bowls with a dollop of whole milk ricotta and a few slices of fresh mozzarella. Offer grated parmesan at the table and a scattering of chopped fresh basil or parsley for brightness. Pair with a simple green salad dressed in lemon and olive oil or crusty bread to sop up the broth. For a heartier meal add a side of roasted vegetables or a plate of garlic knots. Small bowls make great appetizers for a family style dinner while large bowls satisfy a main course.

Cultural Background

This dish is a modern adaptation inspired by classic Italian lasagna. It captures the layered flavor profile in a single pot which aligns with a tradition of turning rich baked dishes into faster stove top versions. Many regional recipes in Italy vary by meat choice and tomato preparation and this soup mirrors that versatility. It pays homage to the comforting components of lasagna while embracing practical American weeknight cooking.

Seasonal Adaptations

In winter increase the spinach to a cup and a half and add chopped kale for more heartiness. In summer substitute canned tomatoes with two cups of ripe peeled chopped tomatoes and a splash of fresh tomato juice. For holiday gatherings increase the amount of cheese and finish bowls under the broiler for a gratinated surface. Swap in roasted red peppers in late summer for a smoky note that balances the acidity.

Meal Prep Tips

Prepare the base and cool before refrigerating. Keep noodles separate if you plan to meal prep for more than two days to avoid mushy texture. When prepping for the week store the soup without dairy and add cream and cheeses when reheating to keep freshness. Portion into single serve containers so you can grab and reheat only what you need. Label containers with the date and plan to consume within four days for best quality.

This recipe is about ease and flavor. It brings family together at the table with minimal fuss and maximal satisfaction. Try it once and you will find yourself returning to this warm, comforting bowl whenever you want lasagna without the work.