This one pot lasagna soup is the kind of recipe that instantly becomes a household favorite. I first developed this version on a rainy weeknight when cravings for lasagna met the reality of limited time and a hungry household. Instead of assembling a tray and waiting for it to bake, I translated those familiar flavors into a bubbling pot on the stove. The result delivers meaty tomato depth, tender broken noodles and the creamy lift of ricotta and melted mozzarella in every spoonful. It is comfort in a bowl but streamlined for a busy life.

What makes this approach special is the way flavors build while everything cooks together. Browning the beef with garlic and onion gives the base a savory backbone. Crushed tomatoes, tomato paste and a splash of broth form a richly flavored broth that clings to broken lasagna noodles. A handful of frozen chopped spinach adds color and nutrients without fuss. Finish with a little heavy cream for silkiness and a dollop of ricotta when serving for that unmistakable lasagna creaminess. Serve family style and watch everyone dig in.

Ingredients

• Ground beef, 1 pound: Choose 85 15 for balance between richness and lean meat. Browning develops caramelized bits that deepen the broth. If you prefer less fat, use 93 7 and drain briefly.
• Garlic, 3 cloves, finely minced: Fresh garlic gives bright savory aromatics. Avoid garlic powder here since fresh garlic sweats quickly and flavors the oil.
• Yellow onion, 1/2, diced: A half onion is enough to add sweetness and texture. Dice small so it melts into the broth as it simmers.
• Dried herbs and seasonings: Garlic powder 1 2 teaspoon, onion powder 1 2 teaspoon, dried basil 1 4 teaspoon, dried oregano 1 2 teaspoon, kosher salt 1 teaspoon plus extra to taste, freshly ground black pepper to taste. These staples round out the tomato base without overpowering it.
• Crushed tomatoes, 14 ounce can: Use quality canned tomatoes such as San Marzano style for bright natural acidity and texture. They form the backbone of the soup.
• Chicken broth, 32 ounce: Chicken broth keeps the broth light while adding savory depth. Use low sodium if you plan to adjust salt later.
• Water, 1 cup: Adds volume while keeping the broth from becoming too thick as the noodles cook.
• Tomato paste, 2 teaspoons: A small amount boosts savory tomato flavor and adds body to the liquid.
• Lasagna noodles, 6 ounce, broken up: Break into bite sized pieces so they cook through in the soup and are easy to eat with a spoon.
• Frozen chopped spinach, 1 cup: Thawed and squeezed slightly. It blends into the soup and adds color and minerals without changing the flavor profile.
• Heavy cream, 1 4 cup: Adds silkiness and softens the acidity. You can reduce to 2 tablespoons for a lighter finish.
• For serving: Ricotta cheese to dollop at the table, 4 ounce mozzarella sliced to melt on top, and grated Parmesan if desired for finishing salt and nuttiness.

Instructions

Brown the meat: Heat a large Dutch oven over medium high heat. Add the ground beef and break it up with a wooden spoon. Brown until no pink remains and the meat develops some golden edges, about 6 to 8 minutes. Drain excess fat if there is more than 2 tablespoons left but reserve a little for flavor. Sauté aromatics: Reduce heat to medium. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant, about 3 minutes. Stir frequently so garlic does not burn. Add the garlic powder, onion powder, dried basil and dried oregano to bloom the spices for 30 seconds. Add tomatoes and liquids: Pour in the crushed tomatoes, chicken broth, water and stir in the tomato paste until dissolved. Scrape up any brown bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce to a simmer. Season and simmer: Stir in 1 teaspoon kosher salt and several grinds of black pepper. Taste the broth after it simmers for 5 minutes and adjust salt. A gentle simmer helps flavors marry and prevents the noodles from sticking as they cook later. Cook the noodles: Carefully add the broken lasagna noodle pieces to the simmering broth. Simmer uncovered, stirring occasionally to prevent clumping, until the pasta is tender but not mushy, about 8 to 10 minutes depending on noodle brand. Add more broth if the soup becomes too thick. Add spinach and finish with cream: Stir in the frozen chopped spinach and allow it to heat through. Turn off the heat and stir in the heavy cream for a silky texture. Adjust seasoning with salt and pepper as needed. Serve with cheeses: Ladle into bowls and offer ricotta for dolloping, sliced mozzarella to melt on top and grated Parmesan to finish. Let each person stir in cheeses to their preferred creaminess.

Storage Tips

Cool the soup to near room temperature before refrigerating to protect quality. Store in airtight containers for up to four days. For longer storage, divide into meal sized containers and freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator then rewarm gently on the stovetop over medium low heat, stirring and adding 1 4 to 1 2 cup of broth or water if needed to restore the original consistency. If reheating individual portions in the microwave, stir halfway through heating to distribute heat evenly.

Ingredient Substitutions

If you prefer poultry, substitute ground turkey or ground chicken for the beef and increase the seasoning slightly since those meats are leaner. For a vegetarian version, use crumbled firm tofu or a plant based ground alternative and swap chicken broth for vegetable broth. To make the meal gluten free, use gluten free lasagna sheets broken into pieces or a short gluten free pasta shape that cooks quickly. For a lighter finish, replace heavy cream with half and half or a mixture of Greek yogurt whisked in off heat for creaminess without excessive richness.

Serving Suggestions

Serve the soup with a scoop of ricotta in the center and a slice of mozzarella melted over the top. A sprinkling of freshly grated Parmesan and a few turns of black pepper make a simple finishing touch. Offer crusty bread or garlic bread on the side to soak up the broth. For a lighter accompaniment, a crisp green salad with lemon vinaigrette balances the richness. This dish also pairs well with roasted vegetables for a complete comfort meal.

Cultural Background

This recipe is an Italian American reinterpretation that captures the essential flavors of layered lasagna but adapts them for quick cooking. The idea of turning baked pasta favorites into stews or soups is common in home kitchens where convenience and flavor merge. The tomato, basil and cheese trio is the heart of many Italian inspired dishes and translates naturally from casserole dish to soup pot.

Seasonal Adaptations

In winter, use full fat dairy and add extra chopped greens for nutrition. In spring and summer, lighten the finish by using half and half and adding fresh basil at the end for brightness. For holiday gatherings, prepare the base earlier in the day and finish with fresh cheeses just before serving so the dish feels made to order with minimal last minute work.

Meal Prep Tips

Make the base through the simmer step and cool. Refrigerate the soup base without adding noodles. On the day you plan to eat, rewarm the base and add fresh broken noodles, spinach and cream. This prevents the pasta from over absorbing liquid during storage and gives an almost just made texture when served. Use shallow airtight containers for faster cooling and even reheating.

There is a particular joy in serving this pot of lasagna soup to friends. It tastes like care and takes a fraction of the time of traditional layered lasagna. I hope it becomes one of your go to weeknight solutions and a dish you return to whenever the household needs comforting simplicity.