Name: One-Pot Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground turkey; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes (optional); 3 tablespoons tomato paste; 4 cups low-sodium chicken broth; 2 cups water; 1 (28 oz) can crushed tomatoes; 8 lasagna noodles, broken into pieces; 1/2 cup part-skim ricotta cheese; 1/2 cup shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; Fresh basil, for garnish

One-pot lasagna soup is my go-to when I crave the comfort of traditional lasagna but don’t want the time-consuming layers and baking. It brings together everything I love—tender noodles, savory ground turkey, a rich tomato broth, and creamy, melty cheeses—in a warm, hearty bowl. It’s easy enough for busy weeknights and satisfying enough to please the whole table.

Why You’ll Love This Recipe

I like how this soup captures the heart of lasagna in a simpler, faster format. There’s no fussing with baking dishes or waiting for layers to set—just one pot and a few basic steps. The flavor is rich and comforting, the texture is hearty, and the cheesy topping makes every spoonful feel indulgent. Plus, I can tweak it to fit what I have in my kitchen, making it a flexible option for any night.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound lean ground turkey

3 cloves garlic, minced

1 small yellow onion, diced

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)

3 tablespoons tomato paste

4 cups low-sodium chicken broth

2 cups water

1 (28 oz) can crushed tomatoes

8 lasagna noodles, broken into pieces

1/2 cup part-skim ricotta cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Fresh basil, for garnish

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat.

I add the ground turkey and cook it for 5 to 7 minutes, breaking it apart until it browns.

Then I stir in the onion and garlic, cooking another 2 to 3 minutes until soft and fragrant.

I season the mixture with salt, pepper, Italian seasoning, and crushed red pepper flakes.

I add the tomato paste and stir to evenly coat the meat and vegetables.

Next I pour in the chicken broth, water, and crushed tomatoes, giving everything a good stir.

I bring the soup to a boil, then reduce the heat and let it simmer.

I add the broken lasagna noodles and cook for 15 to 20 minutes, stirring occasionally, until the noodles are tender.

In a small bowl, I mix the ricotta, mozzarella, and Parmesan cheeses.

I serve the hot soup with a generous scoop of the cheese mixture on top and a sprinkle of fresh basil.

Servings and timing

Servings: 6

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Calories: 360 kcal per serving

Variations

Sometimes I swap ground turkey with ground beef, sausage, or even plant-based crumbles.

I like to add extra vegetables like spinach, zucchini, or mushrooms for a nutrition boost.

When I want a dairy-free version, I skip the cheese topping or use plant-based cheese alternatives.

Gluten-free pasta works well if I want to make it celiac-friendly.

I occasionally stir in a bit of heavy cream or half-and-half at the end for extra richness.

Storage/Reheating

I let the soup cool completely before storing. In the fridge, it keeps well for up to 4 days in an airtight container. For longer storage, I freeze it—without the cheese topping—for up to 3 months. When reheating, I add a splash of broth or water if the noodles have soaked up too much liquid. I prefer to add the cheese topping fresh right before serving to keep the texture creamy.

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FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead. It reheats beautifully and the flavors deepen overnight. I just store the cheese mixture separately to keep it fresh.

What’s the best way to freeze this soup?

I freeze the soup without the cheese topping in airtight containers. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently on the stove.

Can I use pre-cooked noodles?

I prefer to use uncooked noodles in the soup so they absorb flavor, but if I have pre-cooked ones, I stir them in during the last few minutes of simmering.

Is there a vegetarian version?

Yes. I skip the meat and use extra veggies or plant-based crumbles, and swap chicken broth with vegetable broth for a fully vegetarian version.

What kind of pot works best?

I like using a Dutch oven or a heavy-bottomed soup pot. It helps distribute heat evenly and holds enough volume for the full batch.

Conclusion

This one-pot lasagna soup is everything I need when I want big comfort with little effort. It brings all the classic flavors of lasagna—meat, tomatoes, pasta, and cheese—into one cozy bowl. Whether I’m feeding the family, prepping for the week, or just looking for a warm, satisfying dinner, this recipe delivers every time.

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