One-Pot Lasagna Soup Recipe

Introduction

This One-Pot Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, hearty bowl. It’s easy to make and perfect for a cozy weeknight dinner. You get layers of savory sausage, tender noodles, and cheesy goodness all in one pot.

Ingredients

• 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

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and fully cooked, about 5–7 minutes.
2. Step 2: Add the chopped onion to the pot. Cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 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 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 mozzarella and Parmesan cheeses on top. Cover and cook for 3–5 minutes until the cheese melts and bubbles.
6. Step 6: Remove the pot from heat. Garnish with freshly chopped basil or parsley. Serve hot with crusty bread or a simple salad.

Tips & Variations

• Use spicy Italian sausage or add extra red pepper flakes for a bolder flavor.
• Swap chicken broth for vegetable broth to make this recipe meatless by substituting sausage with mushrooms or plant-based crumbles.
• To save time, use no-boil lasagna noodles but reduce the simmering time slightly, checking for doneness.
• For a creamier soup, stir in a splash of heavy cream or milk before adding the cheeses.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This dish does not freeze well because of the dairy and noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Replace the Italian sausage with sautéed mushrooms, lentils, or a plant-based meat substitute and use vegetable broth instead of chicken broth.

What can I use if I don’t have lasagna noodles?

You can substitute broken spaghetti or other pasta shapes, but cooking times may vary slightly. Adjust accordingly until the noodles are tender.

One-Pot Lasagna Soup Recipe

Print Recipe

★★★★★

5 from 91 reviews

A comforting and hearty One-Pot Lasagna Soup that combines all the flavors of classic lasagna in a cozy, easy-to-make soup form. This recipe features browned Italian sausage, tender lasagna noodles, rich tomato broth, and a trio of Italian cheeses for a satisfying meal perfect for any day of the week.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Base

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, finely chopped
• 3 cloves garlic, minced

Liquids and Seasoning

• 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

Pasta and Cheese

• 8 ounces lasagna noodles, broken into large pieces
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Garnish

• Fresh basil or parsley, chopped, for garnish

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 using), salt, and freshly ground black pepper to taste.
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, 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 cheeses on top. Cover the pot and let cook for 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 finish. Serve hot with crusty bread or a simple salad for a complete meal.

Notes

• Use mild or spicy Italian sausage depending on your heat preference.
• Breaking the lasagna noodles into large pieces helps them cook evenly in the soup.
• Adjust red pepper flakes to make the soup as spicy or mild as you like.
• For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
• Fresh herbs like basil or parsley add freshness and color when serving.
• Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.

Keywords: One-Pot Lasagna Soup, Italian Soup, Easy Soup Recipe, Comfort Food, Italian Sausage Soup