One-Pot Lasagna Soup Recipe tastes like all the cheesy, saucy layers of classic lasagna in a cozy spoonable bowl. It suits busy pasta fans who want a weeknight dinner in about 40 minutes from start to finish. I grew up in a lasagna-loving house, and this pot always brings me back.
Why Choose This One-Pot Lasagna Soup Recipe
This One-Pot Lasagna Soup Recipe delivers rich tomato depth, herby aromatics, and melty cheese without stacking noodles or juggling multiple pans. You cook everything in one Dutch oven, and the pasta absorbs flavor right in the broth for that true lasagna taste.
You still get silky ricotta, stretchy mozzarella, and a salty parmesan finish, only in slurpable form. Cleanup stays easy, and leftovers reheat like a dream.
Tastes like classic lasagna met a cozy soup and agreed to weeknight terms ★★★★★
Ingredients You Need
- Olive oil, 1 tablespoon
- Italian sausage, 1 pound (mild or hot; sub ground turkey or beef if you prefer)
- Yellow onion, 1 medium, diced
- Garlic, 4 cloves, minced
- Tomato paste, 2 tablespoons (double-concentrated tube adds deep flavor fast)
- Crushed tomatoes, 1 can 28 ounces (San Marzano style gives great body)
- Low sodium chicken broth, 4 cups (use vegetable broth for a vegetarian base)
- Water, 1 cup, as needed to thin
- Dried oregano, 1 teaspoon
- Dried basil, 1 teaspoon
- Fennel seeds, 1/2 teaspoon, lightly crushed (key sausage vibe; skip if you must)
- Red pepper flakes, 1/4 teaspoon, to taste
- Sugar, 1/2 teaspoon, to balance acidity
- Kosher salt and black pepper, to taste
- Lasagna noodles, 8 to 10 sheets, broken into bite-size pieces (shortcut: use mafalda corta or bowties)
- Baby spinach, 2 cups, roughly chopped (optional but adds color and greens)
- Heavy cream or half-and-half, 1/3 cup (optional for a creamy finish)
- Whole milk ricotta, 1 cup
- Shredded mozzarella, 1 cup
- Grated parmesan, 1/2 cup, plus more for topping
- Fresh basil or parsley, chopped, for garnish
- Lemon zest, 1/2 teaspoon, optional bright finish
- Pantry shortcut: sub 2 cups good marinara for the tomato paste plus 1 cup of the crushed tomatoes if you need speed
Equipment
- Large Dutch oven or heavy pot with lid
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Small bowl for ricotta topping
How to Make One-Pot Lasagna Soup Recipe
Brown the sausage, 5 to 7 minutes
Heat the olive oil over medium-high in a Dutch oven. Add the sausage and break it into crumbles. Cook until browned with crispy edges and no pink remains. Spoon off excess fat if it looks greasy, but keep about 1 tablespoon for flavor.
Build the savory base, 3 to 4 minutes
Add the diced onion and stir until it softens and turns glossy. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and toast it until it darkens slightly and smells sweet.
Add liquids and season, bring to a simmer
Pour in crushed tomatoes, broth, and the cup of water. Stir in oregano, basil, fennel seeds, red pepper flakes, sugar, salt, and pepper. Bring the pot to a lively simmer.
Cook the noodles to al dente, 12 to 14 minutes
Snap the lasagna noodles into pieces and drop them into the simmering soup. Stir well so pieces do not stick. Cook at a steady simmer until the pasta turns al dente and releases starch that slightly thickens the soup. Add a splash of water if the pot looks too tight.
Make the ricotta topping, 2 minutes
In a small bowl, mix ricotta with half the parmesan, a pinch of salt, and black pepper. Stir until smooth and spreadable.
Finish the pot, 2 to 3 minutes
Fold in spinach to wilt. Stir in cream if you want a silky finish. Taste and adjust salt, pepper, and heat. Pull the pot off the heat and add lemon zest if you like a bright pop.
Serve with the cheeses
Ladle soup into bowls. Top each bowl with a generous dollop of ricotta, a sprinkle of mozzarella, and extra parmesan. Shower with fresh basil or parsley.
Tips & Common Mistakes
- Salt in layers and taste as you go to keep flavors balanced.
- Toast the tomato paste so you build sweetness and depth.
- Break noodles into similar sizes so they cook evenly.
- Stir the pot after adding noodles so pieces do not clump.
- Keep the simmer gentle to prevent blowouts and broken noodles.
- Thin the soup with water or broth if it tightens more than you like.
- Add cream at the end so dairy does not split.
- Dollop ricotta right before serving so it stays plush.
- Use low sodium broth and adjust salt at the end for control.
- Skip spinach until the finish so it stays green.
- Store noodles separate if you plan for leftovers so they keep a better bite.
Variations I've Tried
- Veggie version: swap sausage with cremini mushrooms and a can of lentils; use vegetable broth.
- Chicken sausage: mild links out of the casing add lean protein and fennel kick.
- Spicy kick: stir in a teaspoon of Calabrian chile paste with the tomato paste.
- Gluten free: use sturdy gluten free pasta shapes and cook slightly shy of al dente.
- Dairy light: use part-skim ricotta and skip cream; finish with extra olive oil.
- Extra hearty: add a small rind of parmesan while simmering and fish it out before serving.
How to Serve
Ladle the lasagna soup into warm bowls and crown it with ricotta, mozzarella, and parmesan. Add a drizzle of good olive oil and a scatter of basil for that trattoria glow. Serve with garlic bread, a crisp green salad, and something bubbly like sparkling water with lemon. A medium-bodied red like Sangiovese also pairs nicely with the tomato base.
Make-Ahead and Storage
- Make ahead: cook the soup base and stop before adding pasta; chill up to 4 days or freeze up to 3 months. Boil fresh noodles when you reheat so the texture stays al dente.
- Fridge: store cooked soup with noodles up to 3 days; the pasta will keep softening, so plan a firmer cook on day one.
- Freezer: freeze the soup base without pasta up to 3 months; add fresh noodles after thawing and reheating.
- Reheat: warm on the stovetop over medium with a splash of broth or water until steamy. In the microwave, heat in short bursts and stir between rounds to keep the cheese from overheating.
One-Pot Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground Italian sausage or beef to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Stir in the dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the tomato paste and cook, stirring constantly, for 1–2 minutes until it darkens slightly in color.
- Pour in the crushed tomatoes and broth. Stir to combine and bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce heat to a gentle boil or simmer and cook, stirring occasionally to prevent sticking, until the noodles are tender, about 12–15 minutes.
- Stir in the heavy cream or half-and-half if using, along with the shredded mozzarella and grated Parmesan cheeses, until melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of chopped fresh parsley or basil.
- Serve hot and enjoy your comforting one-pot lasagna soup.
Notes
Approximate per serving (1/6 of recipe): 520 calories; fat 26 g; saturated fat 13 g; carbohydrates 44 g; fiber 4 g; sugars 10 g; protein 29 g; sodium 1280 mg. Values will vary based on specific ingredients, brands, and portion size.