Cozy One-Pot Lasagna Soup Recipe Easy Creamy Mozzarella Dinner

Let me tell you, the aroma of simmering tomatoes, garlic, and Italian herbs wafting through the kitchen is enough to make anyone’s mouth water. The first time I made this cozy one-pot lasagna soup with creamy mozzarella, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s lasagna was the star of every family gathering. But, honestly, lasagna is a bit of a production, right? So when I stumbled upon this soup version on a rainy weekend, it felt like a gift from the culinary heavens.

This one-pot lasagna soup brings all the rich, comforting flavors of classic lasagna without the fuss of layering noodles and waiting forever to bake. My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). It’s dangerously easy, delivers pure nostalgic comfort, and is perfect for busy weeknights, casual dinners, or even impressing guests with minimal effort. You know what? This cozy one-pot lasagna soup recipe with creamy mozzarella has become a staple for our family gatherings, gifting warmth and smiles with every bowl. If you’re ready for a dinner that feels like a warm hug in a bowl, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this cozy one-pot lasagna soup recipe with creamy mozzarella is everything you want in a dinner that satisfies and surprises. Here’s why it’s quickly become a go-to in my kitchen:

• Quick & Easy: Comes together in under 40 minutes, perfect for those busy weeknights or when you crave something comforting fast.
• Simple Ingredients: No fancy trips to specialty stores — just pantry staples and fresh basics you likely have on hand.
• Perfect for Cozy Nights: Whether it’s a chilly evening or a casual family dinner, this soup hits all the right notes.
• Crowd-Pleaser: Kids and adults alike rave about the creamy mozzarella melt and hearty tomato base.
• Unbelievably Delicious: The rich, tomatoey broth paired with tender pasta and gooey cheese is next-level comfort food.

This isn’t just another lasagna soup. The secret lies in the creamy mozzarella, which melts beautifully into the broth, creating a luscious texture that’s pure magic. Plus, the one-pot method means less cleanup and more time enjoying your meal. After multiple rounds of testing (in the name of research, of course), I can confidently say this recipe brings the soul of classic lasagna into a bowl, faster and fuss-free. It’s comfort food reimagined with a twist—rich, creamy, and ready to warm you up from the inside out.

What Ingredients You Will Need

This cozy one-pot lasagna soup recipe with creamy mozzarella uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches that make all the difference.

• Ground beef or Italian sausage (1 pound / 450 g) – adds hearty protein and rich flavor
• Olive oil (2 tablespoons) – for browning the meat and sautéing veggies
• Yellow onion (1 medium, diced) – builds a sweet, aromatic base
• Garlic cloves (3, minced) – essential for that classic Italian kick
• Tomato paste (2 tablespoons) – deepens the tomato flavor
• Diced tomatoes (1 can, 28 ounces / 800 g) – the heart of the soup’s broth
• Chicken or beef broth (4 cups / 950 ml) – adds savory depth
• Uncooked lasagna noodles (6 sheets, broken into pieces) – cooks right in the soup for that perfect pasta bite
• Dried Italian seasoning (2 teaspoons) – blend of basil, oregano, and thyme for classic flavor
• Salt and black pepper (to taste) – balances and enhances all flavors
• Fresh basil (a handful, chopped) – brightens the soup at the end (optional but recommended)
• Creamy mozzarella cheese (8 ounces / 225 g, shredded or small fresh balls) – melts into the soup for that signature creaminess
• Parmesan cheese (for serving) – adds a nutty, salty finish

Ingredient tips: I usually recommend using a quality ground beef or Italian sausage from trusted brands like Applegate or local butcher for the best flavor. If you prefer a lighter version, swap half the beef with ground turkey. For the broth, homemade or low-sodium store-bought works great. And when it comes to mozzarella, fresh whole milk mozzarella gives the creamiest melt, but shredded low-moisture mozzarella is a handy alternative. You can even use gluten-free lasagna noodles for a gluten-free twist.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot: Ideal for browning meat, sautéing veggies, and simmering the soup all in one vessel. If you don’t have a Dutch oven, a large deep skillet with a lid works too.
• Wooden spoon or silicone spatula: For stirring and scraping up those flavorful browned bits from the bottom.
• Knife and cutting board: For chopping onions, garlic, and basil.
• Measuring cups and spoons: To keep your seasoning and liquids precise.

If you’re on a budget, no worries—any large, heavy pot will do. Personally, I love my cast iron Dutch oven because it holds heat evenly and makes the whole process feel cozy and deliberate. Just remember to season your cast iron regularly to keep it non-stick and ready for soups like this!

Preparation Method

1. Heat the olive oil in your Dutch oven over medium-high heat (about 3-4 minutes). You want it shimmering but not smoking.
2. Add the ground beef or Italian sausage (1 lb / 450 g). Break it up with your spoon and cook until browned and no longer pink, about 7-8 minutes. Season lightly with salt and pepper as it cooks.
3. Remove the browned meat with a slotted spoon and set aside, leaving the fat in the pot.
4. Add diced onion (1 medium) to the pot and sauté until translucent and fragrant, about 4 minutes. Stir in minced garlic (3 cloves) and cook for another 30 seconds, just until you can smell that signature garlicky goodness.
5. Stir in tomato paste (2 tablespoons) and cook for 1-2 minutes, letting it caramelize slightly. This step adds deep, rich tomato flavor that you honestly can’t skip.
6. Add the canned diced tomatoes (28 oz / 800 g) along with broth (4 cups / 950 ml). Stir to combine, scraping up any browned bits from the bottom.
7. Return the browned meat to the pot. Sprinkle in dried Italian seasoning (2 teaspoons), and adjust salt and pepper to taste.
8. Bring the soup to a gentle boil then reduce heat to a simmer. Add broken lasagna noodles (6 sheets), stirring carefully to avoid clumping.
9. Simmer uncovered for 12-15 minutes, stirring occasionally, until the noodles are tender but still hold their shape. If the soup looks too thick, add a splash more broth or water.
10. Turn off the heat and stir in the shredded mozzarella (8 oz / 225 g). The cheese will melt into the hot soup, creating that creamy, gooey texture we all crave.
11. Add chopped fresh basil (a handful) for a bright, fresh finish.
12. Serve immediately with a sprinkle of Parmesan cheese and crusty bread on the side, if you like.

Pro tip: Watch the noodles closely so they don’t overcook and get mushy. If you want to prep ahead, cook the soup just until the noodles are al dente, then cool and refrigerate. Reheat gently, adding fresh mozzarella right before serving.

Cooking Tips & Techniques

When making this cozy one-pot lasagna soup with creamy mozzarella, a few tips can make all the difference between “meh” and “wow!”

• Brown the meat well: Don’t rush this step. Getting a good brown crust on the beef or sausage adds intense flavor and richness to the soup.
• Use fresh garlic and herbs: They make a noticeable difference, so skip the dried substitutes if you can.
• Be patient with the tomato paste: Cooking it until it darkens slightly unlocks that deep, umami-packed flavor.
• Break noodles into manageable pieces: This helps them cook evenly and makes the soup easier to eat.
• Don’t overcook the noodles: Aim for just tender but still firm to avoid a mushy mess. It’s okay if the soup thickens a bit—just thin with broth as needed.
• Stir in mozzarella off the heat: This prevents the cheese from clumping or becoming rubbery.
• Multitasking tip: While the soup simmers, prep your cheese and basil so you can add them immediately for the best melt and flavor.

I once tried adding the cheese too early and ended up with a clumpy, oily mess—lesson learned! Keeping the cheese addition for the final step preserves that gorgeous creamy texture.

Variations & Adaptations

This cozy one-pot lasagna soup with creamy mozzarella is super versatile. Here are some ways I’ve tweaked it over time:

• Vegetarian version: Swap ground meat for sautéed mushrooms and lentils for a hearty, plant-based twist. Use vegetable broth instead of meat broth.
• Spicy kick: Add red pepper flakes or a diced jalapeño when sautéing onions for a subtle heat that wakes up the flavors.
• Low-carb adaptation: Replace lasagna noodles with thinly sliced zucchini or shirataki noodles to keep it low-carb without losing that noodle feel.
• Dairy-free option: Use dairy-free mozzarella shreds and omit Parmesan or use nutritional yeast for a cheesy flavor.
• Seasonal spin: In summer, toss in fresh cherry tomatoes and basil at the end instead of canned tomatoes and dried herbs.

One personal favorite variation is adding a splash of balsamic vinegar right before serving—it adds a surprising tang that brightens the creamy broth beautifully.

Serving & Storage Suggestions

This cozy one-pot lasagna soup with creamy mozzarella is best served hot, straight from the pot. Ladle it into deep bowls and garnish with fresh basil and a sprinkle of Parmesan for that authentic Italian touch. Pair it with crusty garlic bread or a simple green salad for a balanced meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over medium-low heat, stirring frequently and adding a splash of broth if it’s too thick. The mozzarella creaminess deepens overnight, making the flavors even more comforting the next day.

If you want to freeze it, omit the noodles and add fresh ones when reheating to avoid a mushy texture. Frozen soup keeps well for up to 2 months.

Nutritional Information & Benefits

This cozy one-pot lasagna soup packs protein, carbs, and healthy fats in a balanced bowl. A typical serving provides approximately 350-400 calories, with about 25 grams of protein from the meat and mozzarella combined. The tomatoes offer vitamin C and antioxidants, while the herbs add a touch of anti-inflammatory goodness.

For those mindful of carbs, the lasagna noodles provide energy, but swapping for low-carb alternatives is a breeze here. The mozzarella adds calcium and a satisfying creaminess without heavy cream or butter, keeping the soup lighter than traditional lasagna.

Do note this recipe contains dairy and gluten, but with simple swaps, it can be adapted to fit most dietary needs. From a wellness perspective, this soup feels indulgent but balanced, perfect for cozying up without guilt.

Conclusion

If you’re searching for a cozy, comforting dinner that brings all the classic lasagna flavors without the fuss, this cozy one-pot lasagna soup with creamy mozzarella is your answer. It’s easy to make, loved by the whole family, and feels like a warm hug on a cold day. Honestly, I love how it saves me time without skimping on flavor or that cheesy, creamy satisfaction.

Feel free to customize it to your taste or dietary needs—whether you add a little heat, swap noodles, or go vegetarian. I’d love to hear how you make this recipe your own, so please leave a comment or share your favorite twists. Now, get cooking and enjoy every cozy, cheesy spoonful!

FAQs

Can I make this soup vegetarian?

Yes! Replace the ground meat with sautéed mushrooms and lentils, and use vegetable broth instead of meat broth for a hearty vegetarian version.

What type of mozzarella works best?

Fresh whole milk mozzarella melts beautifully and creates a creamy texture, but shredded low-moisture mozzarella is a convenient alternative that still tastes great.

Can I prepare this soup ahead of time?

Absolutely! Cook the soup until the noodles are just al dente, then cool and refrigerate. Reheat gently and add fresh mozzarella before serving.

How can I make this soup gluten-free?

Swap the lasagna noodles for gluten-free pasta or use thinly sliced zucchini noodles for a low-carb, gluten-free option.

What’s the best way to reheat leftovers?

Warm the soup gently on the stovetop over medium-low heat, stirring often. Add a splash of broth if it thickens too much, and add fresh mozzarella right before serving for that creamy finish.

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