Lasagna Soup: Cozy One-Pot Dinner with Cheese Perfection

Why build layers when you can pour comfort into a single bowl? Lasagna soup is everything you love about the classic Italian dish—tender noodles, rich tomato broth, and molten cheese—without the hours in the oven. This recipe is hearty enough for dinner, simple enough for weeknights, and endlessly adaptable. For more cozy bites, see our Hot Honey Popcorn or shareable Butter Board Party.

Why this works

Traditional lasagna is a labor of love: parboiling noodles, layering sauce, cheese, and meat, then baking for an hour. Delicious, yes, but not weeknight-friendly. Lasagna soup solves this by breaking down the components and cooking them together in one pot. The result is quicker, lighter on cleanup, and just as comforting.

• Flavor infusion: Cooking noodles directly in tomato broth allows them to absorb savory flavors instead of plain water.
• Textural contrast: Tender pasta in soup, topped with creamy ricotta and gooey mozzarella, creates a multi-layer effect in each spoonful.
• Balanced cooking: Simmering aromatics (onion, garlic, herbs) before adding liquid builds depth, while finishing with cheese adds richness.
• One-pot convenience: Less mess, faster prep, and fewer dishes than classic lasagna.

From a culinary science perspective, starch released from pasta thickens the broth slightly, creating a saucy consistency that mimics baked lasagna layers.

Ingredients & swaps

Here’s a breakdown of the core ingredients and how to adapt them:

• Lasagna noodles: Break 4–6 sheets into bite-sized pieces. Swap with farfalle, rotini, or gluten-free pasta if preferred.
• Broth: Chicken or vegetable broth adds body. For extra depth, use bone broth (protein boost).
• Tomatoes: A 14 oz can of crushed tomatoes works best. Fire-roasted tomatoes intensify smoky flavor.
• Aromatics: Onion and garlic sautéed until golden lay the flavor foundation.
• Seasonings: Italian blend, basil, oregano, thyme. Add fennel seeds for sausage-like aroma.
• Cheese: Ricotta for creaminess, mozzarella for stretch, Parmesan for sharp finish.
• Protein options: Ground beef, turkey, or sausage. Or skip meat for vegetarian.
• Veggie boosters: Spinach, kale, zucchini, or mushrooms stirred in near the end.

Dietary swaps: dairy-free cheeses melt surprisingly well, nutritional yeast adds cheesy notes, and gluten-free pasta makes this accessible for all.

Step-by-step (detailed)

1. Sauté aromatics: Heat 1 tbsp olive oil in a pot. Add diced onion and minced garlic; cook until translucent and fragrant.
2. Build base: Stir in Italian herbs and optional fennel seeds. Blooming spices in oil unlocks flavor.
3. Add tomatoes: Pour in crushed tomatoes, stir to deglaze, and simmer 2–3 minutes.
4. Broth time: Add 4 cups broth. Bring to gentle boil.
5. Cook pasta: Stir in broken noodles. Simmer 8–10 minutes, stirring to prevent sticking.
6. Optional protein: Brown ground meat separately, then stir into soup before noodles finish.
7. Finish: Adjust seasoning. Ladle soup into bowls. Add a dollop of ricotta, sprinkle mozzarella and Parmesan, and let cheeses melt.

Variations & flavors

• Meaty classic: Use Italian sausage or ground beef for richness.
• Vegetarian: Double the vegetables and add chickpeas or lentils for protein.
• Vegan: Use cashew ricotta and vegan mozzarella shreds; nutritional yeast for umami.
• Gluten-free: Use GF pasta—add at the very end as they soften quickly.
• High-protein: Add cooked chicken breast cubes or stir in a scoop of unflavored whey isolate at the end.

Serving ideas

This soup is versatile. Serve it:

• Weeknight dinner: Pair with garlic bread and a side salad.
• Meal prep: Store in jars; reheat for quick lunches.
• Dinner party: Present in rustic bowls with Parmesan shavings.
• Comfort night: Pair with a Netflix binge and our Hot Honey Popcorn as a snack.

Pro tips & troubleshooting

• Prevent mushy pasta: Undercook noodles slightly—they’ll soften more in hot broth.
• Balance acidity: Add ½ tsp sugar or grated carrot if broth tastes too sharp.
• Thick vs. thin soup: Add broth for thinner, simmer uncovered for thicker.
• Cheese melt: Always add cheese off-heat to avoid curdling.
• Leftover rescue: If noodles soak up broth overnight, add fresh broth when reheating.

Make-ahead & storage

• Fridge: Store in airtight container up to 3 days.
• Freeze: Freeze broth base only, without pasta or cheese. Add fresh noodles when reheating.
• Meal prep hack: Cook pasta separately, then ladle broth + toppings fresh each day.

Nutrition (per bowl, est.)

• Classic version: ~300 kcal • Carbs 35 g • Protein 10 g • Fat 12 g
• Meat version: ~400 kcal • Carbs 35 g • Protein 20 g • Fat 18 g
• Light version: ~250 kcal • Carbs 30 g • Protein 8 g • Fat 8 g
• High-protein: ~450 kcal • Carbs 35 g • Protein 35 g • Fat 15 g

FAQs

Anna Reed

Food blogger sharing quick, cozy recipes designed for busy weeknights.