20-Minute One-Pot Lasagna Soup
All the rich flavors of classic baked lasagna made in one pot in 20 minutes: savory herb beef tomato broth, wavy lasagna noodles, and melted dollops of ricotta.
To make 20-minute one-pot lasagna soup, brown 1 lb lean ground beef (or Italian sausage) in a large pot with 1 diced onion and 3 minced garlic cloves for 5 minutes. Stir in 1 tbsp tomato paste, 1 tbsp Italian seasoning, 1 jar (24 oz) marinara sauce, 4 cups chicken or beef broth, and 1/2 tsp salt. Bring to a rolling boil, break 8 dry lasagna noodles into 2-inch pieces, and drop them into the pot. Cook uncovered for 9 to 10 minutes until pasta is tender. Remove from heat, stir in 1/2 cup heavy cream, ladle into bowls, and top with a big dollop of whole-milk ricotta, shredded mozzarella, and fresh torn basil.
Why This Recipe Conquers Weeknights
- Noodles Cook Directly in Broth: Simmering broken lasagna noodles straight in the marinara broth releases starch, naturally thickening the soup into a rich, stew-like consistency.
- Ricotta Cheese Crown: Dolloping cool seasoned ricotta and mozzarella directly on top of piping hot soup mimics the golden baked cheese layer of traditional lasagna.
- Tomato Paste Caramelization: Cooking tomato paste in the browned beef fat before adding liquid builds deep, slow-simmered umami in under 60 seconds.
Ground Meat Blend for 20-Minute Lasagna Soup
| Meat Selection | Fat Rendering | Flavor Profile | Broth Body | Best Pick |
|---|---|---|---|---|
| Half Italian Sausage & Half Lean Ground Beef | Ideal balanced fat | Fennel & garlic rich | Savory & robust | Top Pick for Authentic Bakery Flavor (Recommended) |
| 100% Lean Ground Beef (90/10) | Low grease | Classic savory beef | Clean broth | Quick High-Protein Option |
| Sweet Mild Ground Italian Sausage | Juicy & fragrant | Herby pork sweetness | Glossy finish | Ultra Comforting |
| Ground Turkey Breast | Very low fat | Mild poultry base | Lighter soup | Lean Healthy Swap |
20-Minute One-Pot Lasagna Soup
Tested and approved by Elena Bennett • Serves 4
Ingredients
Step-by-Step Instructions
- Brown Meat & Aromatics: Heat a large Dutch oven or heavy soup pot over medium-high heat. Add ground beef and diced onion; cook 5 minutes until meat is browned, breaking into crumbles. Add minced garlic and cook 1 minute. Drain excess fat if needed.
- Build Rich Tomato Broth: Stir tomato paste and Italian seasoning into the meat, stirring constantly for 1 minute until darkened. Pour in marinara sauce and broth, stirring up any browned bits from the pan bottom. Bring to a rolling boil.
- Simmer Broken Noodles: Add broken lasagna noodle pieces into the boiling soup. Reduce heat to medium, stirring occasionally to prevent noodles from sticking together. Simmer uncovered for 9 to 10 minutes until pasta is tender and cooked through.
- Season & Add Cream: Remove pot from heat. Stir in heavy cream and season with salt and freshly ground black pepper to taste.
- Garnish & Serve: Ladle steaming soup into large bowls. Crown each bowl with a heaping dollop of creamy ricotta, a handful of shredded mozzarella, grated Parmesan, and fresh basil leaves. The cheeses will melt into gooey ribbons as you eat!
Nutrition Facts (Per Serving):
Elena’s Staggered Noodle Stirring Secret
When snapping dried lasagna noodles, break them randomly into 2-inch rough pieces and drop them into the boiling pot a few at a time while stirring vigorously. This prevents the flat noodle pieces from stacking on top of each other and forming gummy clumps!