One Pot Lasagna Soup

Step 5: Add the Cheeses

Once the noodles are cooked, remove the pot from heat. Stir in the ricotta cheese, then sprinkle in most of the mozzarella and Parmesan, reserving a little for topping. The soup will become creamy, cheesy, and indulgent — just like lasagna in a bowl.

Step 6: Serve and Garnish

Ladle the soup into bowls. Top with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil or parsley for a pop of color and fresh flavor. For extra richness, a drizzle of olive oil or a sprinkle of crushed red pepper works beautifully.

Tips for the Perfect One Pot Lasagna Soup

1. Meat alternatives: Use ground turkey or plant-based crumbles for a lighter version.
2. Noodle choices: No-boil lasagna noodles work well, but regular noodles broken into pieces are classic.
3. Cheese layering: For extra creaminess, swirl a little ricotta into each bowl before serving.
4. Storage: This soup keeps well in the fridge for 3–4 days and freezes beautifully. Reheat gently to preserve the noodle texture.

Why It’s Special:
This soup captures all the flavors of traditional lasagna — savory meat, tangy tomato, gooey cheese, and aromatic herbs — in a fraction of the time. Plus, one pot means minimal cleanup. It’s perfect for comforting family dinners, casual get-togethers, or when you just need a warm, cheesy hug in a bowl.

If you want, I can also make a shorter, super-easy version of this recipe for a 15-minute weeknight dinner, keeping it one pot but even quicker.

Do you want me to do that?