One-Pot Lasagna Soup Recipe

Introduction

One-Pot Lasagna Soup is a cozy, comforting dish that combines all the flavors of classic lasagna into a hearty, easy-to-make soup. Perfect for busy weeknights, this recipe delivers cheesy, savory satisfaction without the fuss of layering noodles and sauce.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (or ground beef, turkey, or plant-based sausage)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried Italian seasoning (or substitute with dried oregano, basil, thyme, or rosemary)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 8 ounces lasagna noodles, broken into pieces (or penne/rigatoni)
• 1 cup ricotta cheese (or cottage cheese or cream cheese)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5–7 minutes.
2. Step 2: Add the finely chopped onion to the pot. Cook until the onion becomes soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
3. Step 3: Pour in the crushed tomatoes and chicken broth. Stir in the dried Italian seasoning, red pepper flakes if using, salt, and freshly ground black pepper.
4. Step 4: Bring the soup to a boil, then reduce to a simmer. Add the broken lasagna noodles and cook, stirring occasionally, until the noodles are tender, about 10–12 minutes.
5. Step 5: Lower the heat to medium-low. Spoon dollops of ricotta cheese over the soup, then sprinkle the mozzarella and Parmesan cheese on top. Cover the pot and let it cook for another 3–5 minutes until the cheese melts and bubbles.
6. Step 6: Remove the pot from heat. Sprinkle freshly chopped basil or parsley on top and serve the soup hot, ideally with crusty bread or a simple salad.

Tips & Variations

• For a lighter option, substitute Italian sausage with ground turkey or a plant-based sausage.
• If ricotta is unavailable, cottage cheese or cream cheese can be used as a creamy substitute.
• Other pasta shapes like penne or rigatoni work well if you can’t find lasagna noodles.
• Adjust the heat by adding more or less red pepper flakes according to your spice preference.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese from clumping. The noodles may thicken the soup as it sits; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply replace the Italian sausage with a plant-based sausage or omit the meat entirely. You can add extra vegetables like mushrooms or zucchini for added texture and flavor.

Can I freeze lasagna soup?

While the soup can be frozen, the noodles may become very soft upon thawing. If freezing, consider undercooking the noodles slightly and add fresh cheese when reheating for best texture.

One-Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

This One-Pot Lasagna Soup delivers all the rich, cheesy, and comforting flavors of classic lasagna in a hearty, easy-to-make soup. With Italian sausage, tender broken lasagna noodles, a robust tomato broth, and layers of ricotta, mozzarella, and Parmesan cheese, this recipe simplifies a beloved Italian favorite into a cozy one-pot meal perfect for any night of the week.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 lb Italian sausage

Vegetables & Aromatics

• 1 small onion, finely chopped
• 2 cloves garlic, minced

Liquids & Tomatoes

• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth

Seasonings

• 1 tablespoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Pasta

• 8 oz lasagna noodles, broken into pieces (or substitute penne or rigatoni)

Cheeses

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh basil or parsley, chopped

Instructions

1. Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5–7 minutes.
2. Sauté Onion and Garlic: Add the finely chopped onion to the pot. Cook until the onion becomes soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
3. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Stir in the dried Italian seasoning, red pepper flakes (if desired), salt, and freshly ground black pepper. Mix well.
4. Cook the Noodles: Bring the soup to a boil, then reduce to a simmer. Add the broken lasagna noodles and cook, stirring occasionally, until the noodles are tender, usually about 10–12 minutes.
5. Add the Cheeses: Lower the heat to medium-low. Spoon dollops of ricotta cheese over the soup, then sprinkle the mozzarella and Parmesan cheese on top. Cover the pot and let it cook for another 3–5 minutes until the cheese melts and bubbles.
6. Serve and Garnish: Remove the pot from heat. Sprinkle freshly chopped basil or parsley on top for a bright flavor. Serve the soup hot with crusty bread or a simple salad for a complete meal.

Notes

• You can substitute Italian sausage with ground beef, turkey, or plant-based sausage for different dietary preferences.
• If ricotta cheese is unavailable, cottage cheese or cream cheese can be used as substitutes.
• Broken lasagna noodles can be replaced with other pasta shapes like penne or rigatoni if necessary.
• Adjust red pepper flakes to control the spiciness level according to your preference.
• For vegetarian version, omit the sausage and consider adding mushrooms or extra vegetables for bulk and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: One-Pot Lasagna Soup, Italian sausage soup, cheesy lasagna soup, easy lasagna recipe, comfort food soup