One Pot Lasagna Soup with Mushrooms Easy 30-Minute Recipe

Steam rising from a simmering pot of lasagna soup, mingled with the earthy aroma of mushrooms—honestly, that’s the kind of kitchen moment that makes me do a little happy dance. I remember the first time I made this One Pot Lasagna Soup with Mushrooms: it was a wild weeknight, everyone was starving, and I wanted lasagna but there was zero chance I’d fuss with layers and baking. Enter this easy 30-minute recipe—pure comfort, no oven required.

I’m always looking for ways to get that classic lasagna flavor without the marathon cooking session. This one pot lasagna soup recipe with mushrooms nails it. It’s got all the good stuff: tender noodles, creamy cheese, rich tomato broth, and savory mushrooms that soak up all the flavor. Even my picky eaters were spooning up seconds! The best part? No piles of dirty dishes—just one pot and a big spoon.

Over the years (and after a dozen tweaks), this soup has become my go-to for chilly nights, potlucks, and quick family dinners. As a busy parent, I love that it’s packed with veggies and protein without feeling heavy. Mushrooms add a hearty, meaty vibe that’s perfect if you’re cutting back on meat or just want more umami. Whether you’re cooking for yourself, a crowd, or just trying to impress with minimal effort, this One Pot Lasagna Soup with Mushrooms delivers every time.

If you love lasagna but hate the mess—or you just want a cozy bowl of something special—this recipe is for you. Grab your favorite pot, some mushrooms, and let’s get to it!

Why You’ll Love This Recipe

I’ve tested this One Pot Lasagna Soup with Mushrooms at least a dozen times (sometimes twice in the same week, not kidding). Each time, I find new reasons to love it. Here’s what makes it stand out:

• Quick & Easy: Ready in just 30 minutes. No layering, no waiting for the oven—just simple steps and fast results.
• Simple Ingredients: You probably already have most of what you need—think pantry pasta, canned tomatoes, and everyday cheeses.
• Perfect for Busy Nights: Whether you’ve got hungry kids, surprise guests, or just want comfort food fast, this soup never lets you down.
• Crowd-Pleaser: Kids love the cheesy noodles, adults love the deep mushroom flavor. It’s always a hit at family dinners and potlucks.
• Unbelievably Delicious: The broth is rich, the mushrooms soak up all the flavor, and the cheese melts into silky ribbons—seriously, you’ll be scraping the bowl.

What makes this one pot lasagna soup recipe with mushrooms really different? For starters, blending the mushrooms right into the base gives every spoonful a boost of flavor and a satisfying bite. The noodles cook right in the broth, soaking up tomatoey goodness—no need to boil separately! And the cheese? Melts right into the soup, making it creamy and dreamy in one step.

I love how this soup brings people together. There’s something about a big pot of lasagna soup that turns a regular dinner into a cozy event. If you crave comfort food but want it lighter, faster, and veggie-packed, this is the answer. It’s got all the soul of classic lasagna, minus the stress.

Ingredients Needed

This one pot lasagna soup recipe with mushrooms uses simple, wholesome ingredients for bold flavor and that classic lasagna vibe. Most are pantry staples, and you can easily swap things to suit your taste or what’s in your fridge.

• For the Soup Base:
  • Olive oil – 2 tablespoons (for sautéing, adds richness)
  • Yellow onion – 1 medium, diced (for sweetness and depth)
  • Garlic – 3 cloves, minced (classic flavor boost)
  • Cremini or button mushrooms – 8 ounces / 225g, sliced (adds hearty, savory notes)
  • Bell pepper – 1 medium, diced (optional, for color and sweetness)
• For the Tomato Broth:
  • Canned crushed tomatoes – 1 (28-ounce / 800g) can
  • Tomato paste – 2 tablespoons (rich, concentrated flavor)
  • Vegetable or chicken broth – 4 cups / 950ml (I use low-sodium for more control)
• Lasagna Noodles & Seasonings:
  • Lasagna noodles – 8 ounces / 225g, broken into bite-size pieces (no need to pre-cook)
  • Dried oregano – 1 teaspoon
  • Dried basil – 1 teaspoon
  • Red pepper flakes – 1/2 teaspoon (optional, for a kick)
  • Salt – 1 teaspoon (plus more to taste)
  • Black pepper – 1/2 teaspoon
• Cheese Topping:
  • Ricotta cheese – 1/2 cup / 125g (creamy, classic lasagna flavor)
  • Mozzarella cheese – 1 cup / 100g, shredded (melty goodness)
  • Parmesan cheese – 1/4 cup / 30g, grated (for salty, nutty finish)
  • Fresh basil – a handful, chopped (optional, for garnish)

Ingredient Notes & Substitutions:

• Use gluten-free lasagna noodles for a GF version.
• Swap mushrooms with zucchini or eggplant if you’re not a mushroom fan (I’ve tried both—still delicious!).
• For dairy-free, use plant-based ricotta and mozzarella.
• No ricotta? Stir in a dollop of sour cream or Greek yogurt.
• Prefer more protein? Add cooked ground turkey or sausage with the veggies.
• Fresh herbs always add a boost, but dried work just fine in a pinch.

I usually go for cremini mushrooms because they’re meaty and flavorful, but any fresh mushroom works. You can even toss in a few dried porcini for extra earthiness (just remember to soak them first!). When it comes to cheese, I’m partial to whole-milk mozzarella for stretch and flavor, but low-moisture also works.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: It helps evenly cook the soup and keeps the heat steady. I like using my 5-quart enameled Dutch oven—the cleanup’s easy, and nothing ever burns.
• Wooden spoon or spatula: For stirring and scraping up all those tasty bits on the bottom.
• Sharp chef’s knife: For chopping onions, garlic, and mushrooms (a good knife makes prep so much faster).
• Measuring cups and spoons: Keeps things precise, especially for spices and broth.
• Ladle: For serving steamy bowls of soup (or sneaking a taste as it simmers).

If you don’t have a Dutch oven, any large soup pot will do. I’ve made this in a regular stainless steel pot and even a deep nonstick skillet in a pinch (just watch the liquid level). For budget-friendly options, discount stores usually have solid soup pots that last—just avoid anything super thin, which can scorch your broth.

Maintenance tip: Always let your pot cool a bit before washing to preserve the finish. And for wooden spoons, a little mineral oil keeps them from drying out.

Preparation Method

1. Prep the Veggies (5 minutes): Dice the onion, mince the garlic, and slice the mushrooms. Chop the bell pepper if using. (Quick tip: Use pre-sliced mushrooms to save time!)
2. Sauté the Aromatics (5 minutes): Heat 2 tablespoons olive oil in your soup pot over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook 1 minute more—don’t let it burn.
3. Add Mushrooms & Peppers (5 minutes): Toss in the sliced mushrooms and bell pepper. Sauté, stirring often, until mushrooms are softened and a little browned, about 4 minutes. If the pot gets dry, add a splash more oil or broth.
4. Build the Broth (2 minutes): Stir in tomato paste, letting it toast for 1 minute. Pour in crushed tomatoes and 4 cups (950ml) broth. Scrape up any browned bits from the bottom—they add tons of flavor.
5. Season & Simmer (3 minutes): Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the soup to a gentle boil.
6. Add Lasagna Noodles (10-12 minutes): Break 8 ounces (225g) lasagna noodles into bite-size pieces and drop them in. Stir well so they don’t stick together. Simmer uncovered, stirring occasionally, until noodles are tender but not mushy—about 10-12 minutes. (If broth level drops too much, add a splash more.)
7. Check Consistency & Adjust (2 minutes): Soup should be thick but still brothy. If it’s too thick, add more broth or water, 1/4 cup at a time. Taste and adjust salt or pepper as needed.
8. Add Cheese (2 minutes): When noodles are cooked, turn off heat. Stir in 1/2 cup (125g) ricotta and 1 cup (100g) shredded mozzarella until melted and creamy. (Save some cheese for garnish.)
9. Serve & Garnish (2 minutes): Ladle soup into bowls. Top each with a sprinkle of Parmesan, extra mozzarella, and chopped fresh basil if you have it. (If you want extra creaminess, swirl in a bit more ricotta right before serving.)

Troubleshooting tips: If noodles stick together, give the soup a good stir every few minutes. If you see bits sticking to the bottom, lower the heat and add a splash of broth. If soup is too salty, stir in a spoonful of ricotta or plain yogurt to mellow it out.

Sensory cues: The soup should smell deeply savory with a touch of herbal freshness. Mushrooms should be golden and tender, not rubbery. Noodles should be soft but still have a slight bite.

Personal tip: Make sure you scrape the pot after adding tomato paste—it helps develop flavor and prevents burning. I always taste the broth before adding noodles to tweak the seasoning; it’s way easier than fixing after.

Cooking Tips & Techniques

Let’s face it, making soup that tastes like lasagna without turning into a pasta mush takes a little finesse. Here’s what I’ve learned (sometimes the hard way!):

• Don’t Overcook the Noodles: Lasagna noodles need just 10-12 minutes in the simmering soup. Start tasting at 10 minutes—they should be soft with a little chew. If you leave them too long, they’ll soak up all the broth and get mushy.
• Sauté Mushrooms Well: Mushrooms should be cooked until golden and slightly caramelized. This step builds big flavor. If you rush it, they’ll be watery and bland.
• Layer Flavors Early: Toasting tomato paste and adding spices before the liquids helps deepen the taste. Don’t skip this step—it’s what makes the broth taste “lasagna-y.”
• Cheese at the End: Add cheese after the heat’s off. It melts smoothly and doesn’t clump or get stringy. I once dumped mozzarella in too early and wound up with a sticky mess!
• Multitasking Tips: Chop veggies while onions are sautéing. Break noodles as the soup simmers. Clean up as you go—one pot means you can keep counters clear.
• Consistency Fix: If soup thickens up too much (this happens if it sits), just add extra broth or water when reheating. Stir well to bring it back to soupiness.

Common mistake: Forgetting to stir after adding noodles. They clump! Set a timer to remind yourself every couple minutes. And taste as you go—sometimes the broth needs a pinch more salt or basil to really pop.

Honestly, I’ve burned the garlic more than once (it happens fast!). If that happens, scoop it out and start a fresh batch—burnt garlic tastes bitter. Cooking is all about learning, right?

Variations & Adaptations

Lasagna soup is super customizable, and I’ve tried a bunch of tweaks over the years. Here are some favorites:

• Vegetarian & Vegan: Use vegetable broth and dairy-free cheeses. Add more mushrooms or toss in zucchini, spinach, or kale for extra greens.
• Meat Lover’s Version: Brown ground turkey, chicken, or sausage with the onions and mushrooms before adding liquids. It amps up the protein and makes it even heartier.
• Low-Carb: Swap lasagna noodles for sliced zucchini or use low-carb pasta shapes. The soup will be lighter and still super flavorful.
• Seasonal Flavor Boosts: In summer, add fresh basil, oregano, or even diced tomatoes. In winter, try a pinch of nutmeg or smoked paprika for warmth.
• Allergen-Friendly: Use gluten-free pasta for sensitive eaters. For dairy-free, try plant-based ricotta and mozzarella—there are some surprisingly good options out there!

My personal favorite twist? Adding a handful of baby spinach at the end. It wilts perfectly and adds a fresh pop of color (plus, sneaky extra nutrition for the kids!). If you’re feeling adventurous, stir in a spoonful of pesto for an herby kick.

For oven fans, you can even transfer the soup to a casserole dish, sprinkle cheese on top, and broil for a few minutes for a bubbly, crispy finish.

Serving & Storage Suggestions

This lasagna soup tastes best piping hot, straight from the pot. I love serving it in big, shallow bowls so the cheese melts beautifully and you get a little bit of everything with each spoonful.

• Serving: Top each bowl with a sprinkle of Parmesan, a dollop of ricotta, and a few fresh basil leaves. If you want to get fancy, add toasted garlic bread or a simple green salad on the side.
• Pairing: Goes great with a crisp Caesar salad, roasted vegetables, or a chilled glass of Pinot Grigio (or sparkling water with lemon for a refreshing twist).
• Storage: Let soup cool, then transfer to airtight containers. Keep in the fridge for up to 4 days. The noodles will soak up some broth, so add a splash of water or broth when reheating.
• Freezing: Freeze in single portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove, adding broth as needed to loosen it up.
• Reheating: Warm on the stove over medium heat, stirring occasionally. Microwave works too—just cover loosely and stir halfway through.

Flavor tip: Soup tastes even better the next day as the flavors meld. If you like your noodles firmer, cook them separately and add just before serving.

Nutritional Information & Benefits

Each serving (about 1 1/2 cups, with cheese) of this One Pot Lasagna Soup with Mushrooms packs roughly:

• Calories: 320
• Protein: 15g
• Fat: 12g
• Carbs: 38g
• Fiber: 5g
• Sugar: 8g

Mushrooms bring a dose of B vitamins, potassium, and immune-boosting antioxidants. Tomatoes are rich in lycopene, great for heart health. Ricotta and mozzarella add protein and calcium (plus that glorious creamy texture).

Dietary notes: Easy to make vegetarian or gluten-free (just swap noodles). Contains dairy, wheat, and may contain soy (check cheese labels). If you’re watching sodium, use low-sodium broth and no-salt-added tomatoes.

I love how this soup balances comfort with nutrition—hearty but not heavy, and loaded with vegetables. Great for family meals or refueling after a busy day.

Conclusion

If you’re craving classic lasagna but want something faster, easier, and just as satisfying, this One Pot Lasagna Soup with Mushrooms is absolutely worth a spot in your regular rotation. The flavors are bold, the texture is cozy, and clean-up is a breeze. Plus, it’s endlessly customizable—make it your own!

I always reach for this recipe on days when I need a little comfort (but don’t want to spend hours in the kitchen). It’s the kind of soup that everyone wants seconds of, and honestly, leftovers are even better. You know you’ve got a winner when your family asks for it again before the week’s out.

So, grab your favorite pot and try this recipe! Drop a comment with your tweaks, tag me if you share on social, or let me know how it turned out. Cooking should be fun—and this soup makes it easy!

Here’s to cozy nights, hearty bowls, and lots of happy slurping!

FAQs

How do I keep the lasagna noodles from sticking together in the soup?

Stir the soup every couple of minutes while the noodles cook. Breaking the noodles into smaller pieces also helps them cook evenly and stay separate.

Can I make this lasagna soup ahead of time?

Yes! Prepare the soup, cool it, and store in the fridge. The noodles will soak up some broth, so add a splash of water or broth when reheating.

What mushrooms work best for this recipe?

Cremini, button, or even portobello mushrooms are great. I love cremini for their hearty flavor, but use whatever’s fresh and available.

Is this One Pot Lasagna Soup gluten-free?

It can be! Use gluten-free lasagna noodles and check your broth and cheese labels for hidden gluten.

How spicy is this soup?

With the listed amount of red pepper flakes, it’s mild. For more heat, add extra flakes or a pinch of chili powder. If serving kids, you can skip the spice entirely.

One Pot Lasagna Soup with Mushrooms

---

• Author: Emily Rhodes
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Print Recipe

Description

This easy 30-minute lasagna soup delivers all the classic flavors of lasagna—rich tomato broth, tender noodles, creamy cheese, and savory mushrooms—in one comforting pot. Perfect for busy weeknights, potlucks, or cozy family dinners with minimal cleanup.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 1 medium bell pepper, diced (optional)
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable or chicken broth
• 8 ounces lasagna noodles, broken into bite-size pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (optional, for garnish)

---

Instructions

1. Dice the onion, mince the garlic, and slice the mushrooms. Chop the bell pepper if using.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
3. Add sliced mushrooms and bell pepper. Sauté, stirring often, until mushrooms are softened and lightly browned, about 4 minutes.
4. Stir in tomato paste and let it toast for 1 minute. Pour in crushed tomatoes and broth, scraping up any browned bits from the bottom.
5. Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the soup to a gentle boil.
6. Break lasagna noodles into bite-size pieces and add to the pot. Simmer uncovered, stirring occasionally, until noodles are tender but not mushy—about 10-12 minutes. Add more broth if needed.
7. Check consistency; if soup is too thick, add more broth or water, 1/4 cup at a time. Taste and adjust salt or pepper as needed.
8. Turn off heat. Stir in ricotta and mozzarella cheese until melted and creamy. Reserve some cheese for garnish.
9. Ladle soup into bowls. Top each with Parmesan, extra mozzarella, and chopped fresh basil if desired. Swirl in extra ricotta for added creaminess.

Notes

Stir the soup frequently after adding noodles to prevent sticking. For gluten-free, use GF lasagna noodles. For dairy-free, substitute plant-based cheeses. Add extra broth when reheating as noodles absorb liquid. Customize with extra veggies or cooked ground meat for more protein. Soup tastes even better the next day as flavors meld.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1 1/2 cups per serving
• Calories: 320
• Sugar: 8
• Sodium: 700
• Fat: 12
• Saturated Fat: 6
• Carbohydrates: 38
• Fiber: 5
• Protein: 15

Keywords: lasagna soup, one pot, mushrooms, easy dinner, 30 minute meal, vegetarian option, comfort food, family dinner, Italian soup