Weeknight One Pot Lasagna Soup for Big Flavor Fast

All the cozy layered-pasta flavors in 30 minutes, zero fuss, and a single pot to wash—perfect for weeknights and meal prep.

Lasagna on a Tuesday sounds ridiculous until you realize you don’t need an oven, a baking dish, or a free afternoon. You’re about to get the same cheesy, saucy payoff with a fraction of the work. No stacking sheets, no waiting an hour, no mountain of dishes. Just one pot, 30-ish minutes, and a bowl that tastes like Sunday dinner. If you’ve got a spoon and a craving, you’re basically already there.

Why You’ll Love This Recipe

• Big lasagna flavor, minimal effort: You get all the layers—rich tomato sauce, savory meat, and creamy cheese—without building an actual lasagna.
• One pot = easy cleanup: Everything happens in a single Dutch oven or soup pot. Your sink can take the night off.
• Fast weeknight timing: From chopping board to bowl in about 30 minutes. That’s faster than delivery, and way more satisfying.
• Customizable: Beef, pork, turkey, or plant-based? Spinach or kale? Regular or gluten-free noodles? It all works.
• Restaurant vibe, home budget: A pot feeds 5–6 people generously for the price of two restaurant bowls. Nice ROI, right?
• Meal-prep friendly: The broth gets even more flavorful by day two. FYI: noodles keep best if stored a touch underdone.
• Kid- and crowd-approved: Cozy, cheesy, slurpable—aka the triple threat that makes picky eaters quiet down and go back for seconds.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 pound Italian sausage (mild or hot), casings removed; or ground beef/turkey
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium chicken or beef broth (plus more to thin if needed)
• 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, thyme)
• 1/2–1 teaspoon red pepper flakes (optional, for heat)
• 1 bay leaf
• 8–10 dry lasagna noodles, broken into bite-size pieces (or use mafalda corta)
• 1 cup baby spinach or chopped kale (optional, but recommended)
• Salt and black pepper, to taste
• 1/2 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup finely grated Parmesan (plus extra for serving)
• 1 teaspoon lemon zest (optional, for brightness)
• 2 tablespoons chopped fresh basil or parsley, for garnish
• 2–4 tablespoons heavy cream (optional, for a slightly creamy broth)

Serves: 5–6 • Total time: ~30–35 minutes • Skill level: Easy

How to Make It – Instructions

1. Brown the meat. Heat olive oil in a large pot over medium-high. Add sausage (or beef/turkey). Break it up with a spoon and cook until browned and crisp in spots, 5–7 minutes. Spoon off excess fat if needed, but leave a bit for flavor.
2. Sweat the aromatics. Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant. Don’t let it burn (burnt garlic equals bitter soup; hard pass).
3. Tomato paste time. Stir in tomato paste and cook 1–2 minutes to caramelize it. This step builds a deeper, “simmered all day” vibe in record time.
4. Build the broth. Pour in crushed tomatoes and broth. Add Italian seasoning, red pepper flakes, bay leaf, and a few grinds of black pepper. Scrape up any browned bits stuck to the pot—those are liquid gold.
5. Bring to a lively simmer. Once simmering, taste and adjust salt. You want a bold, savory base before noodles jump in.
6. Add the noodles. Drop in broken lasagna pieces. Stir well so they don’t clump. Simmer gently (not a wild boil) until just al dente, about 8–10 minutes, stirring occasionally.
7. Greens and cream (optional). Stir in spinach or kale to wilt (1–2 minutes). For a luxe finish, add heavy cream now. Taste and adjust seasoning.
8. Cheesy topping. In a small bowl, mix ricotta, Parmesan, lemon zest, a pinch of salt, and pepper. This becomes your “lazy lasagna” dollop.
9. Finish and serve. Ladle soup into bowls. Top each with a generous spoonful of ricotta mixture and a sprinkle of mozzarella. Garnish with basil and extra Parmesan. Let the heat melt the cheese into gooey bliss.
10. Pro tip: If the soup thickens as it sits, splash in a bit more broth or water to loosen. It should eat like a hearty stew, not cement.

Storage Tips

• Fridge: Store leftovers in airtight containers for up to 4 days. The flavors deepen overnight.
• Noodle strategy: If you plan for leftovers, cook noodles one minute shy of al dente so they hold up. Or keep cooked noodles and soup base in separate containers and combine when reheating.
• Reheat: Warm gently on the stovetop over medium-low, adding a splash of broth to loosen. Microwaving works too—stir halfway for even heating.
• Freezer: Freeze the soup without noodles for up to 3 months. Add freshly cooked pasta when reheating. Frozen noodles turn mushy and that’s no one’s favorite texture.

Why This is Good for You

• Protein-packed: Sausage or lean turkey delivers staying power, keeping you full and satisfied.
• Lycopene boost: Tomato-rich broth brings antioxidants that support heart health. Grandma was onto something.
• Calcium and bone support: Ricotta, mozzarella, and Parmesan add calcium along with major comfort.
• Greens on the down-low: Spinach or kale melts into the soup, sneaking in fiber and vitamins without a fight. IMO, that’s a win.
• Smart swaps welcome: Use low-sodium broth, lean meat, whole-wheat noodles, or dairy alternatives to meet your goals without losing flavor.

Avoid These Mistakes

• Overcooking the noodles: Pull them when they’re just al dente. They keep softening as they sit in hot broth.
• Boiling too hard: A rolling boil breaks noodles and clouds the broth. Simmer gently for clear, rich flavor.
• Skipping the tomato paste step: Toasting it deepens flavor fast. Don’t rush past it.
• Adding dairy too early: Ricotta and mozzarella belong in the bowl at the end. Early additions can split or turn grainy.
• Under-seasoning: Taste and salt in layers—after browning meat, after adding broth, and before serving.
• Ignoring the fond: Those browned bits on the bottom are flavor bombs. Scrape them up when you add liquids.
• Forgetting extra liquid on reheat: The pasta drinks broth. Add a splash when reheating so it stays soupy, not stodgy.
• Using the wrong pot: Choose a wide, heavy pot (5–6 quarts). Crowded pots equal uneven cooking and broken noodles, TBH.

Recipe Variations

• Vegetarian: Swap sausage for a mix of cremini mushrooms and lentils. Brown mushrooms hard for meaty flavor, then proceed.
• Lean turkey or chicken: Use ground poultry and boost umami with a splash of soy sauce or Worcestershire.
• Gluten-free: Use gluten-free lasagna sheets or short pasta. Cook to firm al dente—GF pasta softens faster.
• Dairy-free: Stir together almond or cashew “ricotta” (blended soaked cashews + lemon + salt). Top with dairy-free mozzarella shreds or skip.
• Spicy arrabbiata: Increase red pepper flakes and add a pinch of Calabrian chili paste for a fiery kick.
• White “lasagna” soup: Skip crushed tomatoes. Use chicken broth, add mushrooms and extra garlic, and finish with cream and Parmesan.
• Tuscan spin: Add white beans, kale, and sun-dried tomatoes. Finish with a drizzle of good olive oil.
• Pesto finish: Swirl in a spoonful of basil pesto just before serving for herbaceous pop.
• Slow cooker: Brown meat and aromatics on the stovetop. Add to slow cooker with tomatoes, broth, and seasonings; cook on Low 6–7 hours. Stir in noodles for the last 20–30 minutes until al dente.
• Instant Pot: Sauté meat, onions, garlic. Add tomatoes, broth, seasonings, and noodles. Pressure cook 3 minutes, quick release, then stir in greens and cheese at the end.

FAQ

Can I use a different pasta shape instead of lasagna sheets?

Yes. Mafalda corta, rotini, penne, or bow ties work well. Choose short shapes that catch sauce. Cook to al dente so they hold up in the broth.

How do I make this vegetarian without losing flavor?

Brown chopped mushrooms until deeply golden, then add garlic and aromatics. Stir in lentils or a plant-based sausage for protein. Build flavor with extra tomato paste and a dash of soy sauce.

What’s the best broth to use?

Chicken broth gives balance and keeps the soup bright. Beef broth makes it beefier and richer. Use low-sodium so you can control seasoning, then salt to taste.

How can I keep the noodles from getting mushy?

Undercook them slightly and simmer gently. If you expect leftovers, cook noodles separately and add them to bowls as you serve, or keep them just shy of al dente in the pot.

Can I freeze this recipe?

Freeze the soup base without noodles for up to 3 months. Reheat, then add freshly cooked pasta. Freezing pasta in the soup leads to mushy texture on thawing.

Do I need ricotta?

No, but it’s the shortcut that makes this taste like real-deal lasagna. If you’re out, stir a little cream into the pot and finish with extra Parmesan for a similar cozy vibe.

How do I scale it for a crowd?

Double everything and use an 8-quart pot. Add noodles gradually and stir often so they cook evenly. Keep extra hot broth on hand to adjust thickness before serving.

Can I make it ahead?

Yes. Cook the soup base and stop before adding noodles. Chill up to 2 days. When ready to serve, reheat to a simmer, add noodles, and cook until al dente. Finish with cheese in the bowl.

The Bottom Line

This is lasagna’s weeknight-friendly cousin: fast, cozy, and ridiculously satisfying. You’ll build deep flavor in one pot, eat like a champion, and only wash a few bowls. Keep the recipe handy—you’ll reach for it every time you want big comfort without big effort.