One-Pot Lasagna Soup with Garlic Bread

Ever have one of those nights where you’re craving the cozy, layered comfort of a classic lasagna but the thought of all that assembly and dishwashing just feels like too much? You’re not alone. That’s exactly why this One-Pot Lasagna Soup with Garlic Bread was born in my kitchen. It’s got all the soul-satisfying flavor of the baked original—the rich tomato broth, the hearty noodles, the creamy, dreamy cheese—but it comes together in a single pot with a fraction of the effort. It’s the kind of meal that makes everyone at the table happy, including the person who gets to do the cleanup. And honestly, isn’t that what we’re all looking for in our easy weeknight dinners?

Top Reasons To Make It

• It’s a true one-pot wonder. You’ll brown, simmer, and cook your pasta all in the same pot, which means you get a giant flavor payoff with a minimal mess.
• It’s incredibly family-friendly. This is one of those dinner dishes that gets a unanimous thumbs-up from both kids and adults.
• It’s flexible. Got a different ground meat on hand? Want to sneak in some extra veggies? This recipe is a fantastic base for all sorts of healthy dinner ideas.
• It’s comfort in a bowl. There’s something so deeply satisfying about a warm, brothy pasta soup that just feels like a hug.

Ingredients

• 1 tbsp olive oil: For sautéing our aromatics.
• 1 yellow onion, diced: The savory base of our soup.
• 4 cloves garlic, minced: For that essential, fragrant punch.
• 1 lb ground turkey or plant-based crumbles: Provides the hearty, protein-packed foundation.
• 1 (28 oz) can crushed tomatoes: Creates the rich, tomatoey broth.
• 6 cups vegetable broth: The liquid base that brings it all together.
• 2 tbsp tomato paste: Deepens the tomato flavor beautifully.
• 2 tsp dried oregano: A classic Italian seasoning.
• 1 tsp dried basil: Adds another layer of herby goodness.
• 8 oz mafaldine or broken lasagna noodles: The star of the show, giving you those classic lasagna ribbons.
• 1 cup whole milk ricotta: For that essential creamy, cool dollop on top.
• 1/2 cup grated parmesan cheese: Adds a salty, nutty finish.
• 2 cups fresh spinach: An easy way to add a pop of green and nutrients.
• Salt and black pepper to taste: To make all the flavors sing.

Instructions

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the ground turkey (or crumbles) to the pot. Cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-8 minutes.
3. Stir in the tomato paste, oregano, and basil. Cook for one minute to toast the spices.
4. Pour in the crushed tomatoes and vegetable broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil.
5. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes.
6. Turn off the heat. Stir in the fresh spinach—it will wilt perfectly from the residual heat. Season the soup generously with salt and black pepper to your liking.
7. Ladle the soup into bowls. Top each serving with a generous dollop of ricotta, a sprinkle of parmesan, and a piece of garlic bread on the side. So good.

Serving Suggestions

This soup is a complete meal all on its own, but that garlic bread on the side is non-negotiable for the full experience. For a simple salad pairing, a quick mix of romaine lettuce with a light Italian vinaigrette offers a fresh, crunchy contrast to the rich soup. It’s one of those perfect pasta dinner recipes that doesn’t need much else to feel special.

Variations & Substitutions

• Gluten-Free: Simply swap the regular noodles for your favorite gluten-free lasagna noodles or a sturdy shape like brown rice penne.
• Dairy-Free: Use a plant-based ricotta alternative and a nutritional yeast blend or vegan parmesan for topping.
• Extra Veggies: Feel free to add sliced mushrooms or zucchini with the onion, or stir in a cup of frozen peas at the same time as the spinach.
• Different Protein: Ground beef or chicken work just as well here. For a plant-based version, stick with the crumbles or even some rinsed canned lentils.

Tips For Success

• Don’t skip browning the meat and toasting the tomato paste and herbs. This step builds a deep, rich flavor foundation for the whole soup.
• Break your lasagna noodles into uneven, rustic pieces. This gives the soup a wonderful texture and makes it easier to eat.
• Keep an eye on your pasta as it simmers. Different brands and shapes can cook at slightly different rates.
• Honestly, the ricotta topping is key. That cool, creamy contrast against the hot soup is what makes it so, so special.
• Let the soup sit for 10 minutes off the heat before serving. This allows the flavors to meld together even more and the broth to thicken up slightly.

Storage & Reheating

Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth, so you’ll likely need to add a splash of water or broth when reheating on the stovetop over medium heat until warmed through. This soup can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I make this soup ahead of time? Absolutely. It’s a great candidate for meal prep. Just know the pasta will soften as it sits. For the best texture, you can slightly undercook the noodles initially.
• What can I use if I don’t have lasagna noodles? Any short, sturdy pasta works wonderfully. Try campanelle, fusilli, or even farfalle.
• Is this one of those cheap dinners for a family? It really is! Using ground turkey and pantry staples keeps the cost down while delivering a meal that feels indulgent.
• How can I make this soup spicier? A pinch of red pepper flakes added with the dried herbs will give it a nice little kick.