Easy One-Pot Lasagna Soup

Imagine all the rich, comforting flavors of a classic baked lasagna—savory meat sauce, tender pasta, and creamy, melted cheese—but in a simple, slurpable soup form. That’s exactly what this One-Pot Lasagna Soup delivers. It captures the heart and soul of the traditional dish without the layering, long baking time, or complicated assembly.

This recipe is a game-changer for busy weeknights when you’re craving serious comfort food. Everything comes together in a single pot, which means more flavor and significantly less cleanup. It’s a hearty, satisfying meal that the whole family will love, and it’s destined to become a new staple in your dinner rotation.

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Why You’ll Love This Recipe

• One-Pot Wonder: The entire meal is cooked in one pot, making cleanup incredibly fast and easy.
• Quick & Convenient: Get all the flavor of lasagna in under 45 minutes, perfect for a weeknight dinner.
• Comfort Food Classic: It’s a warm, cheesy, and deeply satisfying soup that feels like a hug in a bowl.
• Family-Friendly: This recipe is a guaranteed hit with both kids and adults.

Ingredients

• 1 pound Italian Sausage or lean ground beef
• 1 large Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)
• 1 (28-ounce) can Crushed Tomatoes
• 6 cups Chicken or Beef Broth
• 8 Lasagna Noodles, broken into bite-sized pieces
• 1/2 cup Heavy Cream
• Salt and Black Pepper to taste
• For Garnish: Dollops of Ricotta cheese, shredded Mozzarella cheese, and freshly grated Parmesan cheese.

Step-by-Step Instructions

1. Brown the Meat: In a large pot or Dutch oven, cook the Italian sausage or ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for one more minute until fragrant.
3. Simmer the Soup: Pour in the crushed tomatoes and chicken broth. Season with salt and pepper. Bring the mixture to a simmer.
4. Cook the Pasta: Add the broken lasagna noodles to the pot. Stir well to prevent sticking. Continue to simmer, stirring occasionally, for 10-15 minutes, or until the noodles are tender.
5. Finish and Serve: Reduce the heat to low and stir in the heavy cream. Let it warm through for a minute or two, but do not let it boil. Taste and adjust seasoning if needed. Ladle the soup into bowls and top each serving with a generous dollop of ricotta, a sprinkle of shredded mozzarella, and a dusting of Parmesan cheese.

Tips & Variations

• Pro Tip: For the creamiest results, bring the heavy cream and ricotta cheese to room temperature before adding them to the hot soup. This prevents them from curdling.
• Add Veggies: Stir in a few handfuls of fresh spinach or kale at the end of the cooking time and let it wilt into the soup for extra nutrients.
• Change the Protein: You can easily substitute ground turkey or chicken for the sausage or beef.
• Make it Vegetarian: Omit the meat and use vegetable broth. You can add sautéed mushrooms or zucchini for a heartier, plant-based version.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time?
  • Yes, but for the best texture, I recommend cooking the pasta separately and adding it to each bowl just before serving. The noodles can become soft and absorb a lot of liquid as they sit in the stored soup.
• How do I store and reheat leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. You may need to add a splash of broth to thin it out as the pasta will have absorbed some of the liquid.
• Can I use other types of pasta?
  • Absolutely. If you don’t have lasagna noodles, any short, sturdy pasta like rotini, penne, or shells will work well.

Serving Suggestions

• Serve this hearty soup with a side of crusty garlic bread for dipping and a simple Italian green salad with a vinaigrette dressing to complete the meal.

Abby

One Pot Lasagna Soup

Cozy, hearty, and packed with bold Italian flavors, this One Pot Lasagna Soup combines ground beef, sausage, tender noodles, and melty cheeses in a single pot. A family-friendly comfort food perfect for chilly nights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 594

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb lean ground beef
• 1/2 lb Italian ground sausage
• 1 tsp olive oil
• 1/2 cup yellow onion, chopped
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 24 oz jar red pasta sauce or marinara
• 1/4 tsp red pepper flakes
• 1/4 tsp salt (plus more to taste)
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 7 cups beef or chicken broth
• 9-10 pieces uncooked lasagna noodles, broken into 4ths
• 3 cups fresh baby spinach
• 1/2 cup shredded Parmesan
• 1 cup fresh ricotta
• 1 cup shredded mozzarella

Equipment

• Dutch oven or soup pot for cooking the soup

Method

 

1. Break the lasagna noodles into fourths and set aside. In a large Dutch oven, brown the ground beef and sausage over medium-high heat for 8–10 minutes. Drain excess grease.
2. Add onions to the pot and sauté for 5 minutes. Stir in garlic and cook briefly, then add tomato paste and cook for 1 minute.
3. Add pasta sauce, seasonings, broth, and the browned meat. Stir well and bring to a low simmer.
4. Add broken lasagna noodles, cover, and simmer for about 20 minutes until noodles are tender.
5. Stir in spinach and let it wilt. Add Parmesan to the soup and stir to combine.
6. Mix ricotta and mozzarella in a bowl. Serve soup hot with a dollop of the ricotta-mozzarella mixture on top.

Notes

*Use ground chicken or turkey for a lighter version, or all beef if preferred.
*Freeze without the cheese topping for 2–3 months; thaw in the fridge overnight before reheating.
*Vegetarian version: replace meat with zucchini, mushrooms, and/or yellow squash.
*Great for meal prep: keeps in the fridge for up to 5 days or freeze for up to 3 months.