One-Pot Lasagna Soup is like all the best parts of lasagna packed into a hearty, warming bowl of soup. It’s full of tender pasta, rich tomato sauce, melty cheese, and flavorful Italian sausage or ground beef that simmer together to create something cozy and satisfying. It’s easy to make because everything cooks in one pot—less mess, more taste!
I love making this soup on chilly nights when I want comfort and ease all in one. It’s a recipe I keep going back to because it feels like a big, warm hug in a bowl. Plus, I usually add a handful of fresh herbs or extra cheese on top just before serving to give it a little flair and a fresh kick.
Serving this soup with garlic bread or a simple green salad makes a nice little meal that’s perfect for family dinners or casual get-togethers. I find it’s a great recipe to make ahead of time too, as the flavors just get better the next day. Everyone always asks for seconds, and honestly, I can’t blame them!
Key Ingredients & Substitutions
Italian Sausage: Using sausage adds great flavor and richness. You can swap it for ground beef, turkey, or even plant-based sausage for a lighter or vegetarian option.
Lasagna Noodles: Breaking lasagna noodles into pieces is a fun twist. If you can’t find them, other pasta like penne or rigatoni works well here too.
Cheeses: Ricotta, mozzarella, and Parmesan build that classic cheesy lasagna feel. If you don’t have ricotta, cottage cheese or cream cheese can be a decent stand-in.
Tomatoes & Seasoning: Crushed tomatoes make the base tasty and smooth. Italian seasoning blends herbs like oregano and basil; if missing, use dried herbs you enjoy like thyme or rosemary.
How Do You Get Perfectly Cooked Noodles Without Overdoing the Soup?
Cooking noodles directly in the soup is convenient but needs care so they don’t get mushy. Here’s how I do it:
- Use broken lasagna noodles for a nice texture; larger pieces hold up better.
- Stir occasionally while noodles cook to stop them sticking together or to the pot.
- Keep an eye on cooking time — usually 10-12 minutes is enough. Taste as you go!
- Lower the heat when noodles are done to avoid overcooking during the cheese melting step.
Following these tips keeps the noodles tender but not soggy and maintains the soup’s rich thickness.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking everything in one place and handles simmering well.
- Wooden spoon or heatproof spatula – great for breaking up sausage and stirring noodles without scratching.
- Measuring cups and spoons – helps keep your seasonings and liquids just right.
- Chef’s knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or beef for a milder taste.
- Add chopped bell peppers or spinach for extra veggies and color.
- Stir in red pepper flakes if you like a spicy kick.
- Try swapping mozzarella for provolone or fontina for a different melty cheese flavor.
How to Make One-Pot Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 teaspoons dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 ounces lasagna noodles, broken into large pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 20 minutes for cooking. It’s all done in one pot, making cleanup quick and easy—perfect for a weekday dinner!
Step-by-Step 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 you like a little spice), salt, and freshly ground black pepper.
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:
Take the pot off the heat. Sprinkle freshly chopped basil or parsley on top for a bright flavor. Serve the soup hot with some crusty bread or a simple salad for a complete meal.
Can I Use Ground Beef Instead of Italian Sausage?
Yes! Ground beef or turkey works well as a substitute. Just brown it the same way in step one, and adjust seasoning if needed since sausage is usually more flavorful.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding the cheese, cool it, and refrigerate for up to 2 days. When reheating, add the cheeses last and melt them gently to keep that fresh lasagna texture.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water if it thickens too much.
Can I Use Different Pasta Instead of Lasagna Noodles?
Yes, broken lasagna noodles are traditional here, but you can use other pasta shapes like penne, rigatoni, or farfalle. Just keep an eye on cooking times, as it might vary slightly.
