Name: One-Pot Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil (For sautéing); 1 medium onion, diced; 3 cloves garlic, minced; 1 pound ground beef or Italian sausage (Use pork sausage for more flavor); 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (Optional, for spice); 6 cups chicken or vegetable broth (Low-sodium recommended); 1 28-ounce can crushed tomatoes; 2 cups uncooked pasta (Fusilli, elbow, or small shells work best); 2 cups fresh spinach; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; to taste Salt and pepper; Fresh basil (For garnish); Shredded mozzarella cheese (For serving)

I first made this One-Pot Lasagna Soup on a busy weeknight when I wanted all the cozy, cheesy comfort of lasagna without the labor. It delivers the same flavors — rich tomato, seasoned meat, melty cheese — in one simmering pot. It’s fast, forgiving, and perfect when you want lasagna vibes without the casserole pan or hours of baking. If you like creamy, saucy soups that feel like dinner and leftovers that taste even better the next day, this is for you. For a creamier, white-style take, see this chicken lasagna soup variation I use sometimes for a lighter meal.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: fast prep, minimal cleanup, budget-friendly ingredients, and familiar kid-friendly flavors. Because everything cooks in one pot, it’s a weeknight winner — and it scales up easily for company. Use ground beef for a classic feel or Italian sausage for extra spice and depth. The ricotta-parmesan swirl gives a lasagna-like creaminess without needing layers or a long bake.

"Exactly like lasagna, but in a bowl — hearty, cheesy, and done in 30 minutes." — a regular at my dinner table

How this recipe comes together

Simple sequence so you know what to expect: sauté aromatics, brown the meat, add seasoning and tomatoes, pour in broth, boil in the dry pasta, wilt spinach, then finish with a ricotta-Parmesan stir. The pasta cooks right in the broth, absorbing flavor as it softens, while the ricotta melts into a silky finish. If you want a creamier version, add a splash of cream or a little extra ricotta at the end.

What you’ll need

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground beef or Italian sausage (use pork sausage for more flavor)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
6 cups chicken or vegetable broth (low-sodium recommended)
1 (28-ounce) can crushed tomatoes
2 cups uncooked pasta (fusilli, elbow, or small shells work best)
2 cups fresh spinach
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil, for garnish
Shredded mozzarella cheese, for serving

Notes and substitutions:

Swap ground turkey or a plant-based beef for a lighter or vegetarian option (use vegetable broth).
For gluten-free, choose a GF small pasta and check cooking time.
If you like a creamier soup, stir in 1/2 cup heavy cream or more ricotta at the end.
For a smoky tomato note, add a splash of red wine with the tomatoes.

Step-by-step instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent.
Add minced garlic and cook 1–2 minutes until fragrant.
Increase heat to medium-high. Add ground beef or Italian sausage and break it up with a spoon. Cook 5–7 minutes until browned. Drain excess fat if needed.
Stir in Italian seasoning and red pepper flakes (if using). Cook 1 minute to bloom the spices.
Pour in the broth and add the crushed tomatoes. Stir to combine and bring to a boil.
Add the uncooked pasta. Reduce heat to a simmer and cook 10–12 minutes, stirring occasionally, until pasta is al dente.
Stir in fresh spinach and cook 1–2 minutes until wilted.
In a small bowl, mix ricotta and Parmesan. Stir the cheese mixture into the pot until evenly distributed. Taste and season with salt and pepper.
Serve hot topped with shredded mozzarella and fresh basil.

What to serve it with

This is a full meal in a bowl, but a few extras elevate it:

Garlic bread or a crusty baguette to soak up sauce.
A crisp green salad (arugula with lemon vinaigrette cuts the richness).
Roasted vegetables — asparagus or broccoli are great choices.
A glass of medium-bodied red wine (Sangiovese or Chianti) mirrors the tomato base nicely.

How to store & freeze

Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
Reheat: Gently reheat over low-medium heat on the stovetop, stirring frequently; add a splash of broth if the soup thickened. Microwaving in short intervals also works.
Freezing: For best texture, freeze without the spinach and without fresh mozzarella on top. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat and stir in fresh spinach at the end.
Food safety note: Reheat leftovers to at least 165°F (74°C) before serving.

Pro chef tips

Use small-shaped pasta so it cooks evenly and mimics lasagna pieces.
Don’t overcook the pasta in the initial cook; aim for slightly firmer than you want because it will soften a bit while sitting.
Toast the Italian seasoning in the pot for a minute after adding it — that little step wakes up the dried herbs.
If the soup gets too thick after refrigeration, add hot broth while reheating to restore loose, saucy consistency.
For a smoother finish, blend half the soup with an immersion blender before adding pasta (gives a creamier mouthfeel).
Want to prep ahead? Brown the meat and make the tomato-broth base a day ahead; refrigerate and finish with pasta and cheese when ready.
(You can also compare this method to other creamy versions for ideas on texture and finish.)

In case you want more creamy variations, check this easy creamy lasagna soup I sometimes reference when adapting flavors: https://usa.mixmirth.com/easy-creamy-lasagna-soup/

Creative twists

Vegetarian: Omit meat, add mushrooms and extra vegetables (zucchini, carrots), and use vegetable broth. Stir in a dollop of pesto at the end.
Spicy: Use spicy Italian sausage and add a pinch more red pepper flakes. Finish with pickled jalapeños for brightness.
White lasagna twist: Replace crushed tomatoes with a light béchamel or cream base, add shredded rotisserie chicken, and finish with spinach and ricotta for a white lasagna soup (I follow a similar idea when I make a chicken version).
Baked finish: Spoon portions into oven-safe bowls, top with extra mozzarella, and broil briefly for a gratin-style crust.
Gluten-free or low-carb: Use chickpea or lentil pasta, or skip pasta and add diced potatoes or cauliflower for bulk.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–35 minutes: 8–10 minutes prep, 20–25 minutes cooking. Browning the meat and pasta cook time are the main parts.

Q: Can I make it vegetarian or vegan?
A: Yes. Use a plant-based crumbled meat or extra mushrooms, swap vegetable broth, and replace ricotta with a vegan ricotta or cashew cream. Adjust seasonings to taste.

Q: Will the pasta get mushy if I reheat leftovers?
A: It can. To avoid mushiness, undercook the pasta by a minute or two initially. When reheating, add a bit of broth and reheat gently. Freezing is better without the pasta; add fresh pasta when reheating.

Q: Can I make this in an Instant Pot?
A: Yes. Brown meat using the sauté function, then add liquids and pasta. Use the manufacturer’s timing for pasta under pressure (usually short, 3–5 minutes) and quick release to prevent overcooking.

Q: What if I don’t have ricotta?
A: Substitute with mascarpone for extra richness, or blend cottage cheese until smooth. A splash of cream plus extra Parmesan also works.

Conclusion

If you want another example of a tried-and-true one-pot lasagna soup with a helpful video walkthrough, check out Easy Lasagna Soup (with video!) – Carlsbad Cravings. For a different take and additional tips, read One Pot Lasagna Soup from Sailor Bailey.