Name: One Pot 30-Minute Lasagna Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, small dice; 1 pound ground beef; 3/4 teaspoon salt (divided); pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 4 garlic cloves, minced; 8 ounces mushrooms, thinly sliced; 1 tablespoon tomato paste; 1 (28 ounce) can crushed tomatoes; 4 cups low sodium chicken broth or stock; 1 cup your favorite marinara sauce; 1/4 pound lasagna noodles, broken into bite size pieces (about 5-6 noodles); 1/4 cup fresh chopped parsley; 2 tablespoons grated parmesan cheese, plus more for serving; shredded mozzarella cheese, as desired; ricotta cheese, as desired; chopped basil, as desired

If you’re craving something cozy and comforting but short on time, I’ve got just the thing for you. This One Pot 30-Minute Lasagna Soup Recipe is a total game-changer—rich, hearty, and packed with all the flavors you love in lasagna, but without the fuss of layering noodles and baking. Trust me, when I first tried this, I was blown away by how satisfying and simple dinner could actually be!

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Why You’ll Love This Recipe

Lightning Fast Prep: This soup comes together in just 30 minutes, perfect for busy weeknights when you want comfort without the wait.
One Pot Wonder: Minimal cleanup means more time enjoying your meal rather than scrubbing dishes.
Ultimate Comfort Food: All the classic lasagna flavors in a cozy soup form—cheesy, meaty, and oh so satisfying.
Family Favorite: I promise, this will quickly become a go-to dish that everyone asks for again and again.

A white bowl filled with a thick, red tomato soup showing visible pieces of large pasta sheets partly submerged within; on top, there is a dollop of smooth white cream, scattered shredded white cheese, and small pieces of fresh green basil leaves. Around the bowl, on a white marbled surface, lies a gray cloth, a fresh green basil leaf, and two silver spoons placed side by side. Nearby, a small white bowl holds chopped green herbs and a brown bowl contains finely grated white cheese with a small spoon inside, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this One Pot 30-Minute Lasagna Soup Recipe comes down to a mix of simple ingredients that blend beautifully—fresh herbs, savory ground beef, mushrooms for earthiness, and classic Italian flavors like oregano and garlic. Shopping-wise, you’ll want quality crushed tomatoes and your favorite marinara to layer those rich tomato notes.

Olive Oil: For sautéing—extra virgin works great to bring subtle fruity notes.
Onion: Adds sweetness and depth; I dice mine small so it melts into the soup.
Ground Beef: The heartiness in the soup; I prefer 80/20 for flavor, but leaner works too.
Salt & Pepper: Seasoning is everything—remember to taste and adjust as you go.
Garlic Powder: Adds a subtle garlic punch without overpowering.
Dried Oregano & Thyme: Classic Italian herbs that bring that familiar lasagna aroma.
Fresh Garlic: Minced cloves give that fresh zesty taste you can’t get from powder alone.
Mushrooms: Thinly sliced for that wonderful umami boost and meaty texture.
Tomato Paste: Concentrated tomato richness—don’t skip it for fuller depth!
Crushed Tomatoes: The soup’s base, giving it body and tang.
Low Sodium Chicken Broth: Keeps it savory without being too salty—feel free to use vegetable stock if you prefer.
Marinara Sauce: Your favorite store-bought or homemade marinara adds extra tomato flavor and sweetness.
Lasagna Noodles: Broken into bite-sized pieces so you get that authentic pasta feel in every spoonful.
Fresh Parsley: Brightens up the soup with a pop of freshness.
Parmesan Cheese: A sharp sprinkle mixes right in to boost savory layers.
Shredded Mozzarella & Ricotta Cheese: The final cheesy touch to give your soup that ooey-gooey goodness.
Chopped Basil: Optional but highly recommended for a fragrant, fresh finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this One Pot 30-Minute Lasagna Soup Recipe my own depending on the season or my mood. You can easily swap out ingredients to suit your taste or dietary needs. Don’t be afraid to experiment — that’s how new favorites are born!

Vegetarian Version: I swap the ground beef with lentils or plant-based crumbles, and use vegetable broth instead of chicken. The mushrooms add wonderful texture here!
Spicy Kick: Adding crushed red pepper flakes when cooking the onion and beef really wakes this soup up — my family loves it with a little heat.
Gluten-Free: Use gluten-free pasta broken into pieces; just watch the cooking time closely as different brands vary.
Extra Veggies: Feel free to toss in chopped bell peppers or spinach for more nutrients and color.

How to Make One Pot 30-Minute Lasagna Soup Recipe

Step 1: Sauté the Flavor Base

Heat up your largest pot over medium-high heat and add olive oil, diced onion, a pinch of salt, and pepper. Cooking the onions until they’re soft and translucent (about 3-5 minutes) is key here because they form that sweet, savory base that carries all the other flavors. I like to stir occasionally and watch for them to just start to turn golden around the edges.

Step 2: Brown the Ground Beef

Once your onions are ready, add the ground beef to the pot. Use a wooden spoon to break it apart as it cooks. Sprinkle in half a teaspoon of salt, a pinch of pepper, garlic powder, oregano, and thyme. This seasoning combo really brings out that classic Italian essence. Cook the beef until it’s no longer pink—about 3-5 minutes. Don’t rush this; proper browning elevates the flavor tremendously.

Step 3: Add Garlic and Mushrooms

Next, stir in the minced garlic and sliced mushrooms. Mushrooms soak up all that meaty goodness and lend a lovely earthiness to the soup. Cook these together for another 3-5 minutes until the mushrooms soften and the garlic is fragrant—your kitchen will smell amazing at this point!

Step 4: Build the Soup

Now, spoon in the tomato paste, stirring to combine and let it caramelize a bit. Add the crushed tomatoes, chicken broth, and marinara sauce. This combo is what thickens your soup and layers in that rich tomato flavor. Give everything a good stir to blend all those ingredients, then bring it up to a boil.

Step 5: Cook the Noodles

Once boiling, reduce the heat to a simmer and add your broken lasagna noodles. Stir frequently to prevent the noodles from sticking to the bottom. The noodles will take about 10-15 minutes to cook through—keep testing them so they don’t get mushy. This is an important step—perfectly cooked noodles make or break the soup!

Step 6: Finish and Serve

After the noodles are tender, turn off the heat and stir in the fresh parsley and grated parmesan cheese. Taste your soup and adjust the salt and pepper as needed. Ladle it into bowls, then top with heaps of shredded mozzarella, dollops of ricotta, and fresh chopped basil for that authentic lasagna experience in soup form. Dig in while it’s hot—you’ll love it!

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Pro Tips for Making One Pot 30-Minute Lasagna Soup Recipe

Don’t Skip Browning: Taking time to properly brown your ground beef and onions unlocks deeper flavor than just boiling everything together.
Stir Often: The broken noodles can stick—stir frequently, especially once you add them to avoid clumping or burning.
Use Quality Broth: Good chicken broth really elevates the overall taste; I prefer low sodium so I can control the salt level better.
Add Cheese Last: Mixing in fresh parmesan at the end preserves its texture — avoid cooking it too long or it melts away.

How to Serve One Pot 30-Minute Lasagna Soup Recipe

A close-up of a thick soup in a white bowl resting on a white marbled surface, showing a spoon lifting a chunky, orange-brown mixture with melted cheese strings stretching down from it. The soup has visible pieces of ingredients like mushrooms and herbs, giving it a textured, hearty look with a smooth, creamy surface underneath. The background is softly blurred, focusing attention on the rich, dense consistency of the soup in the bowl and on the spoon. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my lasagna soup with a generous sprinkle of shredded mozzarella and a couple of spoonfuls of ricotta cheese stirred through to get that creamy surprise in every bite. Fresh basil and extra parmesan never hurt! Sometimes, a drizzle of good quality olive oil adds a lovely finishing touch too. You might even want to crank up the garlic by adding roasted garlic cloves on top.

Side Dishes

This soup is a meal on its own, but I love serving it with crusty garlic bread or warm focaccia to soak up all the delicious broth. A crisp green salad with lemon vinaigrette balances the richness perfectly. For a casual family dinner, you really can’t go wrong pairing it with simple roasted veggies or a side of steamed greens.

Creative Ways to Present

If you’re serving this at a special occasion, try layering the soup in clear glass mugs to show off all those noodles, tomatoes, and melty cheese layers. Garnish with fresh herbs and a parmesan crisp on top for an elevated look. It’s a fun way to impress guests while keeping things cozy and approachable.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna soup stores beautifully in an airtight container in the fridge for up to 3 days. Because of the noodles, it thickens over time, so you might want to add a splash of broth or water when reheating to loosen it up. I like to store leftovers without cheese toppings and add fresh ones when serving again.

Freezing

I’ve frozen this soup a couple of times and it freezes well if you slightly undercook the noodles initially. Freeze in individual portions so you can reheat just what you need. Thaw overnight in the fridge and warm gently on the stove to keep texture intact. Avoid freezing with fresh cheeses; add those fresh when you’re ready to eat.

Reheating

To reheat, I usually warm it gently in a saucepan over low to medium heat, stirring often and adding broth if needed to keep it nice and soupy. You can also microwave it in a covered bowl, stirring halfway through. Add fresh mozzarella and ricotta after reheating for best results.

FAQs

Can I make this One Pot 30-Minute Lasagna Soup Recipe vegetarian?

Absolutely! Swap the ground beef for lentils, mushrooms, or a plant-based ground meat substitute. Use vegetable broth instead of chicken stock and consider adding extra veggies like zucchini or bell peppers for bulk.
What’s the best way to avoid mushy noodles in this soup?

Keep a close eye on the noodles as they cook, stirring frequently to prevent sticking, and taste test often. Remove the pot from heat as soon as the noodles are tender but still have a bit of bite.
Can I prepare this soup ahead of time?

You can prep the base ahead by cooking the beef mixture and storing it separately. Add the liquids and noodles when ready to cook the full soup. This way, you get fresh noodles every time without it getting soggy.
Is it okay to use pre-shredded cheese?

Yes, but fresh cheese tends to melt better and taste richer. For the best texture and flavor, try to use freshly shredded mozzarella and parmesan if possible.

Final Thoughts

This One Pot 30-Minute Lasagna Soup Recipe has quickly become one of my favorite weeknight dinners—and I bet you’ll love it just as much. It’s like a warm hug in a bowl: hearty, cheesy, and deeply satisfying without requiring hours in the kitchen. Whether you’re feeding hungry kids, friends, or just yourself, this soup has all the comfort of traditional lasagna with half the work. So go ahead, give it a try—and don’t forget to top it with all your favorite cheeses!