One Pot Lasagna Soup: Easy Summer Dinner Recipe for Families

The first spoonful of lasagna soup—steamy, tomato-rich, with gooey cheese swirling right in—feels like a hug in a bowl. You know that feeling when you crave lasagna but it’s just way too hot to fire up the oven? That’s exactly where this one pot lasagna soup comes in. I remember the first time I made this for my family on a warm June evening, after a day spent at the park. We came home sun-kissed and hungry, and honestly, I wanted something hearty but I didn’t want to stand in the kitchen for hours. This easy summer dinner recipe for families was born out of a need for comfort and convenience, and it’s quickly become our go-to when the craving for Italian hits.

What’s magical about this lasagna soup is its ability to deliver the same flavors of classic lasagna—robust tomato, fragrant herbs, chewy noodles, and creamy cheese—in a fuss-free, single pot format. No layering, no baking, just a simmer and stir. I’ve tested different methods, swapped out ingredients, and tweaked the seasoning until it was just right. The soup is filling but not heavy, perfect for summer nights when you want comfort food without the whole oven ordeal.

Whether you’re feeding picky kids (my youngest won’t touch ricotta, but loves it melted into soup!) or just looking for a weeknight dinner that won’t leave you with a mountain of dishes, this one pot lasagna soup is honestly a lifesaver. If you’re a fan of classic Italian flavors or just need something that brings everyone to the table, you’ll love how simple and satisfying this recipe is.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, with just one pot to clean up—ideal for busy summer evenings or last-minute family dinners.
• Simple Ingredients: Everything you need is usually right in your pantry or fridge. No fancy cheese or specialty noodles required!
• Perfect for Gatherings: This soup is a hit at potlucks, casual get-togethers, or cozy family nights. It feeds a crowd without extra fuss.
• Crowd-Pleaser: Kids, adults, even picky eaters go back for seconds. You can adjust the cheese and spices for everyone’s taste.
• Unbelievably Delicious: Rich, savory broth, plenty of melty cheese, and pasta that soaks up all the flavors—it’s lasagna, but easier.

What sets my one pot lasagna soup apart? I blend cottage cheese and mozzarella for a creamy finish, and I use a splash of balsamic vinegar to bring out the tomato’s natural sweetness. The soup base is robust, but not too heavy, and the noodles cook right in the broth (no extra pot—hooray!). No need to layer or bake, and if you’ve ever had a lasagna that fell apart, this soup turns that “fail” into a win.

Honestly, this soup makes dinner feel special, but it’s so forgiving. If you’re running late, or dinner plans change, just reheat and serve. It’s the kind of meal that makes everyone pause and savor. As someone who’s made this a dozen times, I can say with confidence—this is comfort food, simplified, and perfect for families who want all the flavor with half the work.

Ingredients Needed

This one pot lasagna soup relies on classic, easy-to-find ingredients that come together for a big Italian payoff. Here’s what you’ll need:

• For the Soup Base:
  • Olive oil (2 tablespoons / 30 ml) – for sautéing
  • Yellow onion, diced (1 medium / about 150 g)
  • Garlic cloves, minced (4)
  • Ground beef or Italian sausage (1 lb / 450 g) – use turkey or plant-based crumbles for lighter/vegetarian
  • Crushed tomatoes (28 oz can / 800 g)
  • Tomato paste (2 tablespoons / 30 g) – adds depth
  • Beef or chicken broth (4 cups / 950 ml)
  • Balsamic vinegar (1 tablespoon / 15 ml) – optional, but brings out the tomato flavor
  • Dried Italian seasoning (2 teaspoons / 4 g)
  • Dried basil (1 teaspoon / 2 g)
  • Red pepper flakes (½ teaspoon / 1 g, optional for heat)
  • Salt & black pepper (to taste)
• For the Noodles:
  • Lasagna noodles, broken into pieces (8 oz / 225 g) – or use any short pasta like farfalle or rotini
• Cheesy Topping:
  • Mozzarella cheese, shredded (1 cup / 100 g)
  • Ricotta or cottage cheese (½ cup / 120 g) – use cottage cheese for lighter texture
  • Parmesan cheese, grated (⅓ cup / 30 g)
  • Fresh basil, chopped, for garnish (optional)

Ingredient Tips: Use small-curd cottage cheese for creamier texture. If you’re gluten-free, swap regular noodles for gluten-free lasagna or pasta. Want extra veggies? Toss in diced zucchini or spinach towards the end. For a vegetarian version, skip the meat and use veggie broth. I usually grab Rao’s or San Marzano tomatoes for the soup base—great flavor, no bitterness.

Don’t sweat it if you’re missing one herb; the tomato, cheese, and meat do most of the heavy lifting. And yes, you can mix and match cheeses! Some nights I use whatever’s lurking in the fridge and it always turns out comforting and delicious.

Equipment Needed

• Large Pot or Dutch Oven: You want something heavy-bottomed to prevent sticking and burning. I use my trusty enameled Dutch oven, but any 6-quart pot works.
• Wooden Spoon or Ladle: For stirring. Honestly, a big soup ladle helps with serving, too.
• Chef’s Knife & Cutting Board: For dicing onions, garlic, and any extra veggies.
• Measuring Cups & Spoons: For accuracy—especially with spices and broth.
• Cheese Grater: If you’re shredding mozzarella or grating Parmesan fresh (tastes better, trust me!).

If you don’t have a Dutch oven, a regular stockpot works just fine. For cheese, pre-shredded is OK, but freshly grated melts better. I’ve used budget store-brand pots for years, just don’t crank the heat super high. If your pot’s seen better days, soak it after cooking to make cleaning easier (learned that after scrubbing for an hour one night!).

Preparation Method

1. Sauté the Aromatics (5 minutes):
   Heat olive oil in your large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in minced garlic and sauté for another minute, until fragrant. The smell should be sweet, not sharp—if it starts to brown, lower the heat.
2. Brown the Meat (7-8 minutes):
   Add ground beef or sausage to the pot. Break it up with your spoon, cooking until browned with no pink left. Drain excess fat if needed (I just tilt the pot and spoon it out). If you’re using turkey or plant-based crumbles, add a splash of oil for extra moisture.
3. Add Tomatoes and Flavor (3 minutes):
   Stir in tomato paste, crushed tomatoes, and balsamic vinegar. Mix well to combine. Add dried Italian seasoning, basil, red pepper flakes, salt, and pepper. It’ll start smelling like a pizza parlor—delicious!
4. Pour in Broth and Simmer (10 minutes):
   Add broth and bring to a gentle boil. Reduce heat and let simmer for about 10 minutes. Taste and adjust seasonings if needed. If the soup seems too thick, add a splash more broth or water.
5. Add the Noodles (8-10 minutes):
   Break lasagna noodles into 2-inch pieces and drop them into the pot. Stir occasionally so they don’t stick together. Cook until noodles are al dente (firm, but cooked through). If you use a different pasta shape, check package directions and taste-test for doneness.
6. Cheesy Finish (2 minutes):
   Remove pot from heat. Stir in mozzarella and ricotta/cottage cheese until melted and creamy. The soup should be thick, with ribbons of cheese throughout. Sprinkle Parmesan on top and cover for 2 minutes to let the cheese fully melt.
7. Garnish & Serve:
   Ladle soup into bowls. Top with fresh basil and extra Parmesan if desired. Serve hot and enjoy!

Troubleshooting Tips: If your noodles soak up too much liquid, add more broth before serving. If your soup is too thin, let it simmer uncovered for a few minutes. For extra creaminess, blend cottage cheese before adding. And don’t forget—taste as you go! Some nights need a little more salt or spice.

I like to prep everything before starting, so I’m not scrambling for cheese or herbs mid-simmer. If you’re cooking with kids, let them break the noodles (mine love this part!). The soup should be bubbly, cheesy, and smell like pure comfort.

Cooking Tips & Techniques

After a few trial runs (and one night where my noodles turned to mush), here’s what I’ve learned:

• Add noodles late: Don’t toss them in at the start—the soup will drink up all the broth and get starchy. Wait until your broth is simmering and meat is cooked.
• Layer flavors: Sauté onion and garlic first, then brown meat separately for deeper flavor. Mixing tomato paste in before broth gives a richer base.
• Cheese consistency: If you want ribbons, stir cheese in right before serving. For a fully creamy soup, blend cottage cheese and add it with the mozzarella.
• Don’t overcook: Keep noodles al dente. If you leave them too long, they’ll get mushy and soak up all the good broth.
• Salt and taste as you go: Sometimes the broth or tomatoes are more/less salty. Adjust in small pinches—it’s easier to add than fix later.

I’ve learned (the hard way) that multitasking helps—chop veggies while the meat browns, shred cheese while the soup simmers. If your soup thickens up too much, just add a splash of water. For ultra-flavorful soup, use homemade broth if you have it.

Common mistake? Not stirring noodles enough—they stick together. And don’t skimp on cheese! The blend of ricotta and mozzarella is what makes this lasagna soup extra comforting. If your family likes heat, up the red pepper flakes. If not, leave them out (my kids always vote for mild!).

Variations & Adaptations

• Vegetarian Version: Use plant-based crumbles or lentils instead of meat, and swap in vegetable broth. Toss in diced zucchini, mushrooms, or spinach for extra veggies.
• Low-Carb / Gluten-Free: Substitute regular noodles with gluten-free pasta or spiralized zucchini ribbons. You can also use broken-up chickpea lasagna noodles for more protein.
• Spicy Lasagna Soup: Add more red pepper flakes, or stir in a little harissa or Calabrian chili paste. Top with spicy sausage instead of regular ground beef.

You can easily adapt this for different seasons—add fresh summer basil or roasted red peppers for a summery vibe. For fall, toss in butternut squash cubes or swap out some broth for pumpkin puree (sounds wild, but it works!).

Allergen swaps? Use dairy-free cheese and gluten-free pasta to make it allergy-friendly. I’ve even made a dairy-free version with cashew cream and vegan mozzarella—still super comforting. My personal favorite tweak is adding extra veggies and using cottage cheese for a lighter finish. Play around, it’s hard to mess up!

Serving & Storage Suggestions

Serve this lasagna soup piping hot, right out of the pot, with a sprinkle of fresh basil and a little extra Parmesan on top. It looks beautiful in wide, shallow bowls—perfect for Pinterest-worthy photos! Pair it with a crusty baguette or garlic bread, and maybe a crisp green salad for balance.

This soup reheats well, so it’s perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will keep soaking up broth, so you might need to add a splash of water or extra broth when reheating. For longer storage, freeze in single portions for up to 2 months—thaw overnight in the fridge, then reheat gently on the stove.

The flavors deepen overnight, and I swear it tastes even better the next day. If you’re serving guests, garnish with extra herbs and serve alongside chilled lemonade or a light Italian red wine. It’s summer comfort food, but still feels special!

Nutritional Information & Benefits

Each bowl of one pot lasagna soup (about 2 cups) is around 400-500 calories, with 25-30g protein, 12g fat, and 45g carbs (depending on meat and cheese choices). Using cottage cheese adds calcium and makes it lighter than traditional lasagna. Tomatoes contribute vitamin C and lycopene, while whole wheat pasta bumps up fiber.

Dairy-free or gluten-free swaps are easy for allergy needs. The soup is naturally nut-free and can be made vegetarian. As a mom, I love that this dinner packs in protein, veggies (if you add extra), and comfort—without a heavy feeling.

If you’re watching sodium, use low-salt broth and cheese. For wellness, I like this soup because it’s balanced—satisfying carbs, lean protein, and plenty of flavor. It keeps my family full and happy on busy summer nights!

Conclusion

If you’re searching for an easy summer dinner recipe for families, this one pot lasagna soup is honestly a winner. It’s got all the classic flavors, none of the fuss, and somehow manages to be both hearty and light. You can tweak it for picky eaters, dietary needs, or just to use up what’s in your fridge.

I love this recipe because it brings everyone together—whether it’s a busy weeknight or a lazy weekend. Don’t be afraid to experiment; add your favorite veggies, swap cheeses, or play with spices. Cooking should be fun, and this soup makes it easy (and delicious).

Let me know how your lasagna soup turns out—or what twist you put on it! Drop a comment with your favorite add-ins, share a photo, or pin it for later. Here’s to more comforting dinners and less cleanup—happy cooking!

FAQs

Can I make one pot lasagna soup ahead of time?

Absolutely! The flavors get richer as it sits. Store in the fridge and add a splash of broth when reheating to loosen it up.

Can I freeze lasagna soup?

Yes, cool it completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

What pasta works best if I don’t have lasagna noodles?

Any sturdy, short pasta like rotini, penne, or bow-tie will work. Just check for doneness as cooking times may vary.

How do I make this vegetarian or vegan?

Skip the meat and use lentils or plant-based crumbles. Use vegetable broth, and swap cheese for dairy-free alternatives.

What should I do if my soup is too thick?

Simply add more broth or water and stir well. The noodles soak up liquid as it sits, so loosen it up to your preferred texture.

One Pot Lasagna Soup: Easy Summer Dinner Recipe for Families

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• Author: Ananya Patel
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This one pot lasagna soup delivers all the classic flavors of lasagna—rich tomato broth, fragrant herbs, chewy noodles, and creamy cheese—in a fuss-free, single pot format. Perfect for busy summer evenings, it’s hearty, comforting, and easy to adapt for different dietary needs.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 pound ground beef or Italian sausage (or turkey/plant-based crumbles for vegetarian)
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups beef or chicken broth (or vegetable broth for vegetarian)
• 1 tablespoon balsamic vinegar (optional)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 8 ounces lasagna noodles, broken into pieces (or any short pasta)
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta or cottage cheese
• 1/3 cup grated Parmesan cheese
• Fresh basil, chopped, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and sauté for another minute.
2. Add ground beef or sausage to the pot. Break it up with a spoon and cook until browned and no pink remains, about 7-8 minutes. Drain excess fat if needed.
3. Stir in tomato paste, crushed tomatoes, and balsamic vinegar. Mix well. Add Italian seasoning, basil, red pepper flakes, salt, and pepper. Cook for 3 minutes.
4. Pour in broth and bring to a gentle boil. Reduce heat and simmer for about 10 minutes. Taste and adjust seasonings as needed.
5. Break lasagna noodles into 2-inch pieces and add to the pot. Stir occasionally and cook until noodles are al dente, about 8-10 minutes.
6. Remove pot from heat. Stir in mozzarella and ricotta/cottage cheese until melted and creamy. Sprinkle Parmesan on top and cover for 2 minutes to let cheese melt.
7. Ladle soup into bowls. Top with fresh basil and extra Parmesan if desired. Serve hot.

Notes

For gluten-free, use gluten-free pasta. For vegetarian, use plant-based crumbles and vegetable broth. Add extra veggies like zucchini or spinach for more nutrition. If soup thickens after sitting, add more broth when reheating. Blend cottage cheese for a creamier texture. Taste and adjust salt/spices as you go.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 2 cups per serving
• Calories: 450
• Sugar: 8
• Sodium: 900
• Fat: 12
• Saturated Fat: 6
• Carbohydrates: 45
• Fiber: 5
• Protein: 28

Keywords: lasagna soup, one pot, summer dinner, easy family recipe, Italian soup, comfort food, weeknight meal, lasagna, soup, quick dinner