This One Pot Lasagna Soup has been my fall and winter weeknight hero for years. I first developed the combination on a blustery night when I craved lasagna but didn’t have the time or patience for layers, long baking, and an army of dishes. This pot captures everything I love about the original: meaty tomato base, tender pasta, spinach for color and nutrients, and a rich finish of cream and cheeses. The result is cozy, familiar, and surprisingly quick. The family gathers around the table faster when this simmering pot fills the kitchen with that unmistakable tomato-and-garlic aroma.

I remember the first time I served this to friends after soccer practice: a group of hungry teens who declared it "almost as good as lasagna" and asked for seconds. The texture is the trick — the broken lasagna noodles soften without getting gluey, and the little pockets of ricotta on the spoon give that creamy contrast you expect from a baked tray. This is the kind of meal that turns leftovers into lunch bragging rights and frees up your oven for dessert or a quick roasted vegetable side.

Ingredients

• Ground beef (1 lb): Use 80/20 for the best balance of flavor and fat. If you prefer leaner, 90/10 works but add a splash of olive oil when browning. Freshly ground beef gives superior texture; avoid pre-sauced mixes.
• Garlic (3 cloves): Finely mince for even distribution; frozen minced garlic is a handy substitute but fresh garlic offers a brighter flavor.
• Yellow onion (1/2): Finely diced so it melts into the base. Sweet onions are lovely here for a softer finish.
• Dry seasonings: Garlic powder, onion powder, dried basil, dried oregano — these round out the savory profile. Use fresh oregano or basil if you have them and add at the end for brightness.
• Kosher salt & pepper: Start with 1 teaspoon kosher salt and adjust at the end; freshly ground black pepper adds a pleasantly sharp finish.
• Crushed tomatoes (14 oz can): Pick a good-quality brand with no added sugar; the texture should be slightly coarse rather than totally puréed for the best mouthfeel.
• Chicken broth (32 oz) + 1 cup water: Use low-sodium broth if you want tighter salt control. Vegetable stock can be used for a lighter flavor profile.
• Tomato paste (2 tsp): A small amount lifts the tomato backbone and adds a deeper color and umami without overpowering.
• Lasagna noodles (6 oz): Break into 1–2 inch pieces so they cook quickly and distribute throughout the bowl like soup noodles.
• Frozen chopped spinach (1 cup): Thaw and squeeze excess water if possible, or toss in frozen and let it wilt into the hot broth.
• Heavy cream (1/4 cup): Adds a silky finish and tames acidity. Whole milk is an acceptable swap for a lighter finish but the mouthfeel will be slightly thinner.
• For serving: Ricotta, sliced mozzarella (4 oz), and grated Parmesan are optional but highly recommended for the authentic lasagna experience.

Instructions

Brown the beef: Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Brown until no pink remains and the beef develops light caramelized bits, about 6–8 minutes. Drain excess fat if desired, leaving a thin coating to carry flavor. Sauté aromatics: Add the diced onion and minced garlic to the pot with the beef and sauté over medium heat until softened and fragrant, about 3–4 minutes. Sprinkle in the garlic powder, onion powder, dried basil, dried oregano, salt, and a generous grind of black pepper. Stir constantly for 30 seconds to bloom the spices. Add tomatoes and liquids: Pour in the crushed tomatoes, chicken broth, and 1 cup water. Stir in the tomato paste until fully incorporated. Bring the mixture to a gentle boil, scraping up any brown bits from the bottom of the pot. Simmer with noodles: Once boiling, reduce heat to maintain a lively simmer and add the broken lasagna noodle pieces. Cook uncovered, stirring occasionally to prevent sticking, until the noodles are tender, about 10–12 minutes depending on thickness. Add more broth or water if the soup becomes too thick while the noodles cook. Finish with greens and cream: Stir in the frozen chopped spinach and let it thaw and fold into the soup. Pour in the heavy cream and adjust seasoning with salt and pepper. Simmer for 1–2 minutes more to marry flavors and thicken slightly. Serve with cheeses: Ladle into bowls and top each serving with a generous spoonful of ricotta, a few slices of mozzarella, and a dusting of Parmesan. Cover bowls briefly with a small plate to allow the cheese to warm and melt for an indulgent finish.

Storage Tips

Cool leftovers quickly by transferring portions to shallow airtight containers and refrigerating within two hours. Kept refrigerated, the pot lasts 3 days. For longer storage, freeze without ricotta and fresh mozzarella — pack in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop over low heat, adding a splash of broth to refresh the texture; add fresh cheeses only after reheating to preserve their texture.

Ingredient Substitutions

Swap ground beef for ground turkey or Italian sausage depending on desired richness; for a vegetarian variation, use a plant-based crumbles product and vegetable broth. Replace heavy cream with whole milk for a lighter finish or with a plant-based cream for a dairy-free version (note: the topping cheeses will still apply). Use gluten-free lasagna noodles or brown rice pasta to make it wheat-free; cooking time will vary so check package directions. Canned crushed tomatoes can be swapped for a mix of diced tomatoes and tomato sauce for smoother texture.

Serving Suggestions

Serve in deep bowls with a drizzle of extra-virgin olive oil and a scattering of fresh basil or parsley. Offer warm crusty bread or garlic bread on the side for dunking. A crisp green salad with a lemon vinaigrette balances the richness, and for wine pairing choose a medium-bodied red like Sangiovese or Chianti. For a lighter dinner, serve smaller bowls with roasted seasonal vegetables.

Cultural Background

This hybrid comes from Italian-American comfort-food traditions, where classic layered casseroles are often reimagined for convenience. Lasagna has deep roots in Italy, historically made as layered sheets with ragù and béchamel; the soup takes those primary elements — meat, tomato, pasta, and creamy cheese — and transforms them into a single-bowl format better suited to busy modern kitchens while preserving the flavor profile that made the original beloved.

Seasonal Adaptations

In summer, fold in roasted cherry tomatoes and fresh basil at the end for brightness. In winter, add chopped root vegetables like carrots and parsnips to the browning beef for extra body and sweetness. During holidays, swap beef for a mix of beef and Italian sausage and finish with a pinch of nutmeg in the cream for a warming aromatic note.

Meal Prep Tips

Prepare the base through step 4, cool, and refrigerate for up to 24 hours before adding noodles and finishing with spinach and cream when ready to serve. Portion into microwave-safe containers with cheeses on the side for grab-and-go lunches. If freezing, avoid adding ricotta or fresh mozzarella until reheating to maintain texture.

Bring a potful to the table, pass around ricotta and grated Parmesan, and let everyone make their perfect bowl — it’s casual, forgiving, and endlessly satisfying. This dish rewards small tweaks, so make it your own and enjoy the warmth it brings to any night.