Easy Lasagna Soup Recipe (One Pot!) — The Kitchen Girl

This easy lasagna soup recipe wraps up all the warm, comforting flavors of classic lasagna without the fuss of layering noodles. Everything cooks together in one pot with a hearty tomato broth, your favorite pasta, and a simple, dreamy three-cheese topping that melts beautifully right into the soup.

Lasagna soup is like your favorite lasagna, just softer and cozier — all made in one pot. Instead of layering noodles, sauce, and cheese in a pan, everything simmers together in a lovely tomato-rich broth, then topped off with classic lasagna cheeses.

You get all the warmth and flavor you crave, but without the hassle and piles of dishes.

Imagine lasagna, but quicker and without the mountain of dirty pans. This easy lasagna soup gives you all the comfort of tomato sauce, savory meat, and gooey cheese from traditional lasagna — but skips the layering and baking. Everything bubbles away in one pot (or your pressure cooker if you want to speed things up), and then the bowls get a topping of a simple three-cheese blend: ricotta, mozzarella, and Parmesan.

Plan for about 45 minutes from start to finish for the whole batch (it makes about 12 cups). The recipe is friendly for beginner cooks, plus it’s super flexible: grab sturdy pasta shapes like bowtie or penne, swap in veggie options for meat, and easily reheat leftovers with a splash more broth. Below you’ll find the full ingredient list, clear step-by-step directions (with pressure cooker tips), handy advice for the best texture, and smart storage/reheating ideas so this soup can be your trusty weeknight go-to.

Why You’ll Love This Soup

• This recipe brings all the cozy, hearty flavors of lasagna but skips the fussy layering and baking steps.
• Using just one pot keeps cleanup easy and quick.
• Clear, simple steps make it perfect if you’re a beginner or busy cook.
• It reheats beautifully and travels well, making it great for leftovers or lunches.

Ingredients and Pantry Substitutes

• 1-2 tablespoons Olive Oil, or your choice of cooking oil
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce can) Diced Tomatoes, with juice
• 1 (15-ounce can) Tomato Sauce, or tomato puree
• ⅓ cup Tomato Paste, about half a 6-ounce can
• 4 cups Chicken Broth
• 1-2 cups Water, to thin or thicken as needed
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt, adjust to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked), or a similar sturdy shape *
• ½ cup Ricotta Cheese
• 2 ounces Mozzarella Cheese, shredded (about ½ cup)
• ¼ cup Parmesan Cheese, shredded, shaved, or freshly grated
• ¼ cup Fresh Parsley, chopped

Step-by-Step Cooking Instructions

1. Heat a large pot over medium-high heat and warm 1–2 tablespoons olive oil until shimmering.
2. Add 1 pound ground beef, 1 diced large onion, and 4 minced garlic cloves; cook, stirring often, until the beef is browned and the onions are soft; drain excess fat if needed.
3. Stir in 1 (15-oz) can diced tomatoes with juice, 1 (15-oz) can tomato sauce, 1/3 cup tomato paste, 4 cups chicken broth, 1 tablespoon Italian seasoning, 1 teaspoon salt, and black pepper.
4. Add 8 ounces uncooked bowtie pasta to the pot and bring the soup to a boil over high heat.

5. Lower heat to a gentle simmer, cover loosely, and cook 10–15 minutes, stirring often, until the pasta is al dente.

   

6. Slowly add water or additional broth as needed while the pasta cooks to reach the desired soup thickness.
7. Remove the pot from heat and, once it cools slightly, stir in ricotta, shredded mozzarella, and Parmesan until combined.
8. Pressure cooker: Select Sauté mode and warm the olive oil.
9. Add ground beef, diced onion, and minced garlic to the pressure cooker; sauté until the meat is browned and drain excess fat.
10. Pour a splash of broth into the pressure cooker to deglaze, scraping up browned bits, then cancel Sauté.
11. Stir in diced tomatoes, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and uncooked pasta.
12. Lock the lid, set the valve to sealing, and pressure cook on High for 1 minute.
13. Perform a quick release for firmer pasta or allow a natural release for about 10 minutes for softer noodles.
14. Open the lid carefully, stir, add water or broth as needed to reach the desired consistency, and stir in cheeses after it cools slightly.

Expert Tips and Helpful Shortcuts

Hardy pasta shapes like bowtie, penne, rigatoni, or macaroni work best in this easy lasagna soup because they hold their shape when reheated. If you want to use broken-up lasagna noodles, go for it, but remember they soften faster, so it’s best to eat the soup the same day or add those noodles close to serving time.

This soup doesn’t need as much cheese as the traditional layered version but still packs that classic flavor punch. You’ve got options:

• Mix ricotta, mozzarella, and Parmesan directly into the pot for a creamy finish, or
• Serve the cheeses on the side so everyone can personalize their bowl

Don’t forget to add fresh parsley at the end for a pop of fresh color and brightness. It pairs perfectly with a side of warm crusty bread and a crisp salad.

Ways to Customize the Soup

• Pasta choices: Bowtie, macaroni, rigatoni, or penne are top picks for holding up in this soup. You can use broken lasagna noodles too, but expect them to soften sooner, so plan to eat within a day or two.
• Protein swaps: Swap ground beef for any ground meat you prefer, like turkey or pork — cook the same way.
• Thicker tomato base: Use canned crushed tomatoes instead of diced if you want a fuller, stew-like broth.
• Marinara shortcut: Don’t have all the canned tomato products? Use a 24-ounce jar of marinara sauce plus 1 cup of water instead for a quick fix.
• Reheating tips: When warming leftovers, add broth or water as you go since the pasta will soak up liquids over time.

Storing, Freezing, and Reheating

• Refrigerate: Cool the lasagna soup completely before putting it in an airtight container. Store in the fridge for up to 5 days.
• Freeze: Place cooled soup in airtight containers or freezer bags and freeze for up to 3 months. For best texture, freeze without the cheeses and add fresh ones when serving.
• Thaw: Thaw frozen soup overnight in the fridge — don’t leave it out at room temperature.
• Reheat: Warm gently on the stove or in the microwave. Add broth or water as needed to loosen the soup because the pasta absorbs liquid.

Common Questions and Answers

Can I make this recipe vegetarian or vegan? Absolutely! For a vegetarian version, swap the ground beef for veggies like mushrooms, zucchini, bell peppers, or beans, and use vegetable broth instead of chicken. To make it vegan, use plant-based ground crumbles and replace the cheeses with vegan ricotta, dairy-free shredded mozzarella, and nutritional yeast for that cheesy flavor.

Can I use lasagna noodles instead of bowtie pasta? Yes! Just break the noodles into pieces before adding them. Since lasagna noodles get soft faster than sturdier pasta, add them toward the end or eat the soup the same day for best texture.

What pasta shapes are best and how do I avoid soggy pasta? Firm pastas like bowtie, penne, rigatoni, and macaroni hold up best. To keep pasta from getting mushy, cook it al dente, add extra broth while simmering if needed, or cook pasta separately and add it just before serving.

How do I store and reheat leftovers? Let the soup cool fully, refrigerate in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently with some added broth or water to loosen it.

Can I make this in a pressure cooker or Instant Pot? Yes! Use the sauté function to brown meat and onions, then deglaze. Add tomatoes, sauces, broth, seasonings, and pasta. Pressure cook on high for 1 minute, quick release for firmer pasta, or natural release for softer noodles. Double the recipe? Use a larger pot (8-10 quart) to keep things safe.

When should I add the cheeses and can I freeze with cheese? The recipe uses ricotta, mozzarella, and Parmesan. You can stir them into the pot after it cools slightly or serve on the side. Don’t freeze the soup with cheese — freeze plain and add fresh cheese after reheating.

How do I adjust the soup thickness and tomato flavor? For thicker, tomato-rich broth, use crushed tomatoes. For an easy shortcut, swap the canned tomato mix for marinara sauce plus a bit of water. If soup gets too thick, thin with broth or water while cooking or reheating.

What does the recipe yield and how many does it serve? This recipe makes about 12 cups of soup — perfect for 4 to 6 people as a meal, or more if you serve it as a starter. Adjust ingredient amounts when you’re scaling up or down.