This easy one-pot lasagna soup recipe delivers all the cozy flavor of classic lasagna in a hearty bowl, with browned Italian sausage or lean ground beef, crushed tomatoes, tender broken lasagna noodles, and three creamy cheeses. It takes about 15 minutes to prepare and 30–35 minutes to cook, making a satisfying dinner in approximately 40–50 minutes.
Every spoonful is rich, savory, and comforting, with a lightly spiced tomato broth, meaty bites, soft pasta, and pockets of creamy ricotta beneath bubbling mozzarella and nutty Parmesan. Because everything cooks in one heavy pot, this lasagna soup is an excellent choice for a busy weeknight or a relaxed family dinner.
Jump to RecipeWhy You’ll Love This Recipe
Lasagna soup is the answer when you want the comfort of a bubbling casserole without layering noodles, sauce, meat, and cheese in a baking dish. It has the familiar flavor profile of lasagna, but the preparation is quicker and the cleanup is wonderfully simple because the soup cooks in one pot.
The contrast of textures makes this dinner especially inviting. Tender pasta winds through a rich tomato broth, browned meat adds savory depth, and spoonfuls of ricotta melt into the hot soup while mozzarella and Parmesan create a cheesy finish.
This recipe also adapts easily to the ingredients already in your kitchen. Serve it with warm garlic bread, a crisp green salad, or roasted vegetables for a complete meal that feels generous without requiring a complicated side dish.
If one-pot comfort food is a favorite at your house, you may also enjoy this cheesy taco skillet, another hearty dinner with plenty of flavor and minimal cleanup.
Ingredients You’ll Need
The base begins with one tablespoon of olive oil and one pound of Italian sausage or lean ground beef. Italian sausage brings built-in seasoning and a slightly bolder flavor, while lean ground beef gives the soup a classic beefy taste.
A small diced yellow onion and three minced garlic cloves create the aromatic foundation. Tomato paste is important here because briefly cooking it with the seasonings deepens its flavor and helps soften the sharpness of the tomatoes.
- Tomatoes and broth: Use one 28-ounce can of crushed tomatoes and four cups of low-sodium chicken or beef broth.
- Seasonings: Add one teaspoon of Italian seasoning, one-half teaspoon kosher salt, one-quarter teaspoon black pepper, and optional red pepper flakes.
- Pasta: Use eight ounces of lasagna noodles, usually eight to ten noodles, broken into bite-size pieces.
- Cheese topping: Set out one-half cup whole-milk ricotta, one cup shredded mozzarella, and one-quarter cup grated Parmesan.
- Fresh finish: Two tablespoons of chopped basil or parsley add color and a fresh herbal note.
Whole-milk ricotta gives the creamiest spoonfuls, but part-skim ricotta can work if that is what you have. Keep the broth low-sodium when possible so you can control the final seasoning after the meat, tomatoes, and cheese have come together.
For another cozy bowl to add to your dinner rotation, take a look at this ham and bean soup, which is also filling and family-friendly.
How to Make It Step-by-Step
Step 1: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage or ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon so the meat browns evenly instead of forming large clumps.
Step 2: Check the pot for excess grease and carefully drain some if necessary, leaving enough behind to flavor the vegetables. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until it becomes soft and lightly translucent.
Step 3: Add the minced garlic, tomato paste, Italian seasoning, and optional red pepper flakes. Stir constantly for 30–60 seconds, just until the garlic is fragrant and the tomato paste darkens slightly; do not let the garlic scorch.
Step 4: Pour in the crushed tomatoes and broth, then add the kosher salt and black pepper. Use your spoon to scrape the browned bits from the bottom of the pot, since those bits bring extra savory flavor to the broth.
Step 5: Bring the soup to a boil over medium-high heat. Once bubbling, reduce the heat and simmer for about 10 minutes so the tomato base can meld with the meat, onion, garlic, and seasonings.
Step 6: Break the lasagna noodles into irregular bite-size pieces and stir them into the simmering soup. Cook uncovered for 10–12 minutes, stirring occasionally to keep the pasta from settling together, until the noodles are tender but not mushy.
Step 7: Taste the finished soup and adjust the salt, pepper, or red pepper flakes as needed. Remember that Parmesan and mozzarella will add salt, so taste before adding a large amount of extra seasoning.
Step 8: Ladle the soup into warm bowls and add a spoonful of ricotta to each serving. Top with shredded mozzarella, grated Parmesan, and chopped basil or parsley, then serve while the cheese is soft and the broth is hot.
For a similar family-style dinner with a savory filling and comforting sauce, you can also try this easy chicken pot pie recipe.
Chef Tips for the Best Lasagna Soup
Brown the meat thoroughly before adding the liquids. A few extra minutes of browning create small caramelized bits on the bottom of the pot, and scraping those bits into the broth gives the soup a fuller flavor.
Break the lasagna noodles by hand into uneven pieces rather than cutting perfectly uniform strips. The irregular shapes feel more like the layers of traditional lasagna and make every bowl a little different.
Keep the noodles uncovered while they cook and stir occasionally. Lasagna pieces release starch as they simmer, which helps the soup thicken slightly, but too much cooking can leave the pasta soft and cause the broth to disappear.
- Use mild or hot Italian sausage according to your preferred level of spice.
- Add the red pepper flakes gradually if serving children or guests with different tastes.
- Warm the serving bowls with hot water and dry them before ladling in the soup to help keep dinner hot.
- Mix ricotta with a little Parmesan and mozzarella before serving if you prefer a more traditional lasagna-style cheese topping.
For vegetables, add one-half cup diced green bell pepper or one cup sliced mushrooms with the onion. These additions bring extra color and texture without changing the basic cooking method.
If you enjoy another tomato-based bowl with a bright, savory finish, this Mexican chicken tortilla soup makes a flavorful companion recipe.
Storage and Reheating
Lasagna soup is best immediately after the noodles become tender, but leftovers can be refrigerated in an airtight container once cooled. The pasta will continue absorbing broth, so the soup may be much thicker the next day.
For the best leftover texture, cook the noodles separately if you know you will be storing portions. Keep the pasta and soup in separate containers, then combine them when reheating.
- Refrigerator: Store cooled soup for several days in an airtight container.
- Reheating: Warm gently on the stovetop or in the microwave, adding extra broth as needed.
- Cheese: Add fresh ricotta, mozzarella, Parmesan, and herbs after reheating for the best texture.
- Texture: Stir occasionally as the soup warms so the noodles and meat heat evenly.
When reheating a thick portion on the stovetop, add broth a little at a time until the soup reaches your preferred consistency. Taste again before serving because added broth may dilute the seasoning.
For a vegetable-forward one-pot option, this unstuffed peppers recipe is another practical choice for a simple weeknight meal.
Serving Ideas and Variations
Serve each bowl with a generous ricotta dollop so it partially melts into the tomato broth. Add mozzarella and Parmesan at the table, then scatter over fresh basil or parsley for a colorful finish.
Crusty bread is ideal for soaking up the last of the broth, while a simple salad with lemony dressing adds freshness to the rich cheese and meat. Garlic bread, steamed broccoli, or roasted zucchini also pair beautifully with this soup.
The recipe works with one pound of ground beef, Italian sausage, or a combination of both. You can also replace the crushed tomatoes with one 14–15-ounce can of diced tomatoes plus one 15-ounce can of tomato sauce for a slightly different texture.
If lasagna noodles are unavailable, broken pieces of another short pasta can be used. Choose a shape that cooks in a similar amount of time, and begin checking for tenderness before the pasta becomes overdone.
Easy One-Pot Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the Italian sausage or lean ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned; drain excess fat if needed.
- Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic, tomato paste, Italian seasoning, and optional red pepper flakes, then cook for 30–60 seconds.
- Pour in the crushed tomatoes and broth, then season with kosher salt and black pepper. Scrape the browned bits from the bottom of the pot as the liquid comes to a boil.
- Reduce the heat and simmer the tomato mixture for about 10 minutes. This gives the broth time to develop a deeper, more cohesive flavor before the noodles are added.
- Stir in the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender. Avoid cooking them too long because they continue absorbing broth as the soup stands.
- Taste the soup and adjust the salt, pepper, and red pepper flakes. Ladle it into bowls and finish each serving with ricotta, mozzarella, Parmesan, and fresh basil or parsley.
Notes
Final Thoughts
This easy one-pot lasagna soup recipe brings the warmth of a traditional lasagna dinner to the table with far less work. Brown the meat well, briefly cook the tomato paste, simmer the broth, and add the noodles only when the base is ready for a dependable, flavorful result.
Finish every bowl with ricotta, mozzarella, Parmesan, and fresh herbs for the full lasagna experience. Whether you make it for a busy weeknight, a casual weekend meal, or a cozy gathering, this hearty soup is sure to become a repeat favorite.
For a complete one-pot menu, serve it with salad and crusty bread, then save the leftovers thoughtfully by keeping extra broth on hand. With its flexible ingredients and comforting flavor, this is the kind of dinner recipe worth keeping close.