Name: One-Pot Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 tbsp olive oil; 1 white onion, finely chopped; 1/2 tbsp minced garlic; 1 lb lean ground beef 93/7; 1 23.5oz jar marinara sauce; 1 14.5oz can diced tomatoes; 1 32oz container beef bone broth (I love Kettle & Fire, you can also use beef broth (it will have slightly less protein)); 1 tsp onion powder; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes optional; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup 2% cottage cheese (I love Good Culture, you can also use whole milk cottage cheese!); 6 lasagna noodles, broken into pieces (I used Mueller brand)

Jump to Recipe·Print Recipe

Table of Contents: One-Pot Lasagna Soup

One-Pot Lasagna Soup

There are certain recipes that just feel like a secret weapon in the kitchen—the ones you pull out on a busy Tuesday when everyone is hungry, or a chilly Sunday when you want something warming without spending hours over the stove. This One-Pot Lasagna Soup is exactly that. It has all the rich, meaty, cheesy flavors of the classic Italian bake you’ve been making for years, but without the fuss of layering noodles, mixing ricotta, or scrubbing a sink full of dishes. It is the kind of meal that brings the family running to the table, spoons in hand.

For those of us who have been feeding families for decades, we know the magic of a recipe that delivers big on comfort while being light on cleanup. This soup is a game-changer. It simmers away on the stovetop, filling your kitchen with the nostalgic aroma of garlic, herbs, and tomatoes. Whether you are looking for an easy lasagna soup to serve on a holiday gathering, a hearty meal to warm up after a cold day, or simply a reliable weeknight hero, this dish fits the bill perfectly. It is rich, filling, and tastes like it simmered all day, but it comes together in under an hour.

If you are a fan of stovetop lasagna soup, you are going to adore this version. The secret lies in the broth—a rich, savory blend of beef bone broth and marinara that creates an incredibly deep flavor. And that creamy dollop of cottage cheese stirred in at the end? It takes this soup over the top, creating a luxurious creamy lasagna soup recipe that will have everyone asking for seconds. It is comfort food at its finest, made simple.

Alternate Names & Variations

You might also know this dish by other names like “Deconstructed Lasagna Soup,” “One-Pot Italian Soup,” or “Hearty Lasagna Stew.” It is a wonderful twist on the traditional baked pasta, and because it’s so versatile, you can easily make it your own. For a spicier kick, you can use hot Italian sausage in place of the ground beef. Some people like to add a spoonful of pesto at the end for an extra layer of flavor. No matter what you call it, this easy lasagna soup is destined to become a family favorite.

Ingredients: One-Pot Lasagna Soup

Here is everything you will need to create this delicious one-pot wonder. I always find it helpful to have everything measured and ready to go before I start cooking—it makes the process so smooth and enjoyable.

1/2 tbsp olive oil
1 white onion, finely chopped
1/2 tbsp minced garlic (about 2-3 cloves)
1 lb lean ground beef (93/7)
1 (23.5 oz) jar marinara sauce (use your favorite brand)
1 (14.5 oz) can diced tomatoes (undrained)
1 (32 oz) container beef bone broth (I love Kettle & Fire for the extra protein, but you can also use regular beef broth)

1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for a little heat)
1/2 tsp salt
1/4 tsp black pepper
1 cup 2% cottage cheese (I love Good Culture, but whole milk cottage cheese works beautifully too!)
6 lasagna noodles, broken into bite-sized pieces (I used Mueller brand)

Step-by-Step Instructions

Sauté the Aromatics: Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, add the finely chopped onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant. Chef’s Tip: Don’t rush this step—sweating the onions properly builds a fantastic flavor base for the entire soup.
Brown the Beef: Add the lean ground beef to the pot. Break it apart with a wooden spoon and cook until it is no longer pink. Because we are using lean beef, there shouldn’t be much excess fat, but if you see a lot, you can carefully spoon it out. Continue cooking until the beef is nicely browned, which adds even more depth of flavor.
Build the Broth: To the pot with the browned beef, add the entire jar of marinara sauce, the can of diced tomatoes (with their juices), and the beef bone broth. This rich liquid is the heart of your soup. Stir in the onion powder, Italian seasoning, optional red pepper flakes, salt, and black pepper. Give everything a good stir, scraping up any flavorful browned bits from the bottom of the pot.

Bring to a Simmer: Increase the heat to high and bring the soup to a boil. Once it is boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes. This allows all those wonderful flavors to meld together beautifully.
Cook the Noodles: After the soup has simmered, stir in the broken lasagna noodle pieces. Make sure they are submerged in the liquid. Let the soup continue to simmer for about 10-12 minutes, or until the noodles are tender but still have a little bite (al dente). Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Chef’s Tip: Cook the noodles just until al dente, as they will continue to soften slightly in the hot soup.
Add the Creamy Finish: Once the noodles are cooked, remove the pot from the heat. Stir in the cottage cheese. This is the magic ingredient! It will melt into the hot broth, creating a wonderfully creamy, rich texture without being heavy. It’s a much lighter and protein-packed alternative to heavy cream.

Serve and Enjoy: Ladle the hot soup into bowls. This is the moment to add any final touches—a sprinkle of fresh parsley, a extra grating of Parmesan cheese, or a pinch of red pepper flakes if you like things spicy. Serve immediately with some crusty bread on the side.

Recipe Card Block (Quick Reference)

Prep Time: 10 minutes (mostly chopping an onion!)
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6 generous servings
Approximate Calories: 395 kcal per serving (based on 6 servings). This is an estimate and can vary based on the specific brands of broth, marinara, and cottage cheese you use.

Why This Recipe Works & Expert Tips

This recipe is a standout because it solves the biggest problem with many pasta soups: texture and convenience. By cooking everything in one pot, the noodles absorb the incredible flavor of the broth as they cook, rather than just sitting in water. The use of beef bone broth adds a richness and depth that regular broth just can’t match, and it boosts the protein content, making this soup even more satisfying. It truly is easy comfort food for family dinners.

Here are some tips to ensure your soup is perfect every time:

Don’t Overcook the Noodles: This is the most important tip! Lasagna noodles will continue to absorb liquid and soften even after you turn off the heat. Cook them just until they are al dente, and serve the soup right away for the best texture.
The Cottage Cheese Secret: If you or your family are not fans of the texture of cottage cheese, you can absolutely blend it until smooth in a food processor or blender before stirring it into the soup. It will create an ultra-creamy, ricotta-like consistency that melts seamlessly into the broth.

Make it Ahead: You can easily prepare the soup base (steps 1-4) a day in advance. When you are ready to serve, simply reheat the broth, bring it to a simmer, and then add the noodles to cook. This is a great time-saver for busy evenings.

Storage, Freezing, and Reheating Tips

This soup is fantastic for leftovers, but because of the pasta, there is one key thing to remember.

Storage: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days.

The Noodle Factor: The lasagna noodles will continue to absorb liquid as they sit. When you pull the soup out of the fridge the next day, it will have thickened significantly and may look more like a pasta casserole. This is completely normal!
Reheating: To reheat, place the desired amount of soup in a pot over medium-low heat. Add a splash of beef broth or water to thin it out to your preferred consistency. Stir gently until it is heated through.
Freezing: If you plan to freeze this soup, I highly recommend making it without the noodles. Prepare the soup base, let it cool, and freeze it in a freezer-safe container. When you are ready to eat, thaw the base in the refrigerator overnight, reheat it in a pot, and then add the broken lasagna noodles to cook. This ensures you get perfectly textured noodles every time and answers the common question, “Can lasagna soup be frozen?”—Yes, but with that one simple adjustment!

Conclusion: One-Pot Lasagna Soup

I hope this recipe becomes a cherished favorite in your home, just as it has in mine. There is something truly special about a meal that brings everyone to the table with smiles, and this One-Pot Lasagna Soup does exactly that. It is warm, hearty, and packed with all the flavors we know and love, but with a simplicity that makes it perfect for any night of the week.

Whether you serve it on a busy weeknight, a cozy weekend, or even for a casual get-together with friends, I am confident it will be a hit. Please, give it a try and let me know how it turns out! Drop a comment below and share your experience—I love hearing from you. Until next time, happy cooking!