This easy one pot lasagna soup is rich, cheesy, and protein-packed. Made with ground beef and lightened up with cottage cheese, it's a simple, delicious dish that’s perfect for a comforting weeknight dinner!
This lasagna soup is one of my all-time favorite easy meals. It’s everything I love about lasagna—rich, cheesy, and comforting—but without all the work. I can make it in under 30 minutes, all in one pot, which is perfect for busy days.
It’s cozy, filling, and packed with protein. Plus, it’s super customizable! You can use gluten-free noodles or swap the ground beef for turkey or chicken—whatever you prefer.
I love how simple the ingredients are, yet it tastes so comforting. It’s a go-to meal for me when I need something quick and satisfying. If you’re craving more comfort food, try my cheesy Ground Beef and Zucchini Casserole next!
Why you'll love this easy recipe:
- One-Pot Meal: Less cleanup and all the flavors in one pot.
- Filling & Hearty: Packed with protein, noodles, and creamy cheese.
- Customizable: Add veggies or swap proteins to fit your taste.
- Easy to Prep: Make it ahead for quick lunches or dinners.
- Comforting: It tastes like lasagna but is easier to make.
- Family-Friendly: A dish everyone will enjoy!
Ingredients
This one-pot lasagna soup recipe calls for simple and wholesome ingredients. It's lightened up with cottage cheese and can be made 100% gluten-free. Here is a list of ingredients:
- Avocado Oil: Great for cooking and keeps flavors mild. Olive oil works, too.
- Yellow Onion: Adds a sweet base flavor. Chop it small to blend into the soup.
- Ground Beef: Lean beef is less greasy, or use turkey for a lighter option.
- Garlic: Fresh garlic is best, but pre-minced is fine if you're in a hurry.
- Tomato Paste: Adds a rich, deep flavor classic to lasagna.
- Seasonings: You'll need salt and dried oregano to flavor the soup.
- Marinara Sauce: Your favorite jarred sauce works, or homemade if you have the time. Vodka sauce is another tasty option!
- Crushed Tomatoes: Adds texture and bold tomato flavor. Fire-roasted ones give a smoky taste.
- Chicken Stock: Makes the soup rich and hearty. Use low-sodium if you prefer. You can also use beef stock or vegetable stock if needed.
- Lasagna Noodles: Break into smaller pieces for easy eating. No-boil noodles are a great shortcut! You can also use gluten-free noodles if needed.
- Ricotta or Cottage Cheese: Ricotta is creamy; cottage cheese is lighter and higher in protein.
- Cheese: You need a mix of shredded mozzarella and parmesan cheese.
- Fresh Basil: Brightens up the soup and looks pretty. Tear it for easy garnish.
Instructions
This easy one pot lasagna soup is high in protein, lightened up, and super simple to make. Here’s how:
Heat avocado oil in a large pot over medium heat. Sauté the onion for 5 minutes until soft. Add garlic and salt.
Add ground beef, breaking it up as it cooks. Stir and cook until browned.
Break lasagna noodles into smaller pieces.
In a small bowl, mix ricotta (or cottage cheese) with shredded mozzarella.
Stir in tomato paste and oregano. Add marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a boil.
Add broken noodles and cook according to package instructions until tender.
Serve with a dollop of cheese mixture and top with Parmesan and fresh basil. Enjoy!
Top tips
- Break the Noodles: Snap the lasagna noodles into smaller pieces to make them easier to eat and help them cook faster.
- Don’t Overcook the Noodles: For the best texture, cook the noodles just until tender. Overcooking can make them mushy, especially when reheating.
- Fresh Basil Is Key: Don’t skip the fresh basil at the end—it adds a burst of freshness that elevates the soup.
Substituions & Variations
- Make it Gluten-Free - Swap regular lasagna noodles for gluten-free noodles if needed. You can even spiralize zucchini for a low-carb version.
- Make it Low-Carb - Use spiralized zucchini or cauliflower rice instead of lasagna noodles. Skip the higher-carb veggies and focus on zucchini, spinach, mushrooms, and bell peppers.
- Make it Spicy - Add paprika or chili flakes for a spicy kick.
- Add Extra Veggies - Feel free to sneak in extra veggies like spinach, zucchini, or mushrooms for added nutrition and flavor.
- Cheese Alternatives - Instead of ricotta, use cottage cheese for a lighter, protein-packed option. For a dairy-free version, try vegan ricotta or cashew-based cheese.
- Meat Alternatives - Use ground turkey, chicken, or even plant-based ground meat as a lighter alternative to beef. If you prefer a richer flavor, go for pork or Italian sausage.
Equipment
- Large pot
- Wooden spoon
- Small bowl
- Knife + Cutting board
- Measuring Cups
Storage
Refrigerating: Store leftover lasagna soup in an airtight container in the fridge for up to 3-4 days.
Freezing: To freeze, let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 2-3 months. When ready to reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Storing Noodles Separately: If you're making this ahead of time, store the noodles separately to prevent them from getting too soft when reheated. Add them to the soup when you're ready to serve.
Frequently Asked Questions
Yes! Any short pasta like penne or rotini works well, though it won’t have the same lasagna feel.
Yes, you can use dairy-free cheese alternatives for the ricotta and mozzarella or skip the cheese topping altogether.
Absolutely! Swap the ground beef for plant-based meat or extra veggies like mushrooms, zucchini, and spinach. Use vegetable stock instead of chicken stock.
This lasagna soup pairs perfectly with a side of crusty garlic bread or a fresh side salad, like kale salad. For a heartier meal, serve it with roasted vegetables like balsamic maple Brussels sprouts or crispy potatoes. You can even add a light, creamy drizzle of dressing on top for extra flavor!
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📖 Recipe
One Pot Lasagna Soup
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion, chopped
- 1 lb ground beef, I like 94% lean but 85% is great too
- 3 large garlic cloves, minced
- 2 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
- 28 oz jar marinara sauce
- 15 oz can crushed tomatoes
- 6 cups chicken stock
- 9 oz box lasagna noodles, broken into thirds or fourths
- 10 oz ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese, for garnish
- Fresh basil, for garnish
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until it looks soft and clear.
- Add the minced garlic and 1 teaspoon of salt. Cook for another 5-10 minutes, stirring occasionally, until it smells amazing.
- Add ground beef, breaking it up with a wooden spoon as it cooks, and cook until browned.
- Stir in tomato paste and oregano, then add marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a boil.
- Break up the lasanda noodles into thirds (about 2 inches long).
- For serving later the same day: Stop here and refrigerate the soup without noodles. When ready to serve, reheat and add noodles to cook fresh.
- If serving now or meal-prepping leftovers: Add broken lasagna noodles and cook according to package instructions until tender.
- While the noodles cook, mix ricotta (or cottage cheese) with shredded mozzarella in a small bowl.
- Ladle hot soup into bowls, top with a dollop of cheese mixture, and garnish with Parmesan and fresh basil. Enjoy!
Notes
Nutrition
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Will says
So good! We love it.
Hadley says
We made this for dinner and it was super yum! We used beef and added zucchini for some extra health. Super good and will make again!