One Pot Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna that met a hearty tomato soup and decided to stay forever. It works perfectly for busy families, college students, or anyone who wants big comfort in about 40–45 minutes without juggling five different pans. I tested this on a weeknight after a long day and honestly felt like I cheated the system in the best way possible.
Why Choose This One Pot Lasagna Soup Recipe
This One Pot Lasagna Soup Recipe gives you all the flavors of classic lasagna without layering noodles, mixing separate fillings, or babysitting the oven. You toss everything into one pot, simmer, swirl in cheese, and dinner practically serves itself.
Cleanup stays easy, the flavor tastes rich and slow cooked, and the leftovers taste even better the next day. Kids, picky eaters, and carb lovers usually go back for seconds, sometimes thirds.
“This One Pot Lasagna Soup Recipe tastes like my favorite restaurant lasagna in a bowl, but I only washed one pot and a ladle. ★★★★★”
Ingredients You’ll Need
Main ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- Use mild for family friendly or hot for a little kick.
- Swap with ground beef, ground turkey, or a mix if you prefer.
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
Tomato base and broth
- 1 can (28 ounces) crushed tomatoes
- I like Cento or Muir Glen for rich flavor, but any brand works.
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 cups low sodium chicken broth or vegetable broth
- Use a good quality boxed broth for better flavor.
Pasta
- 8–10 lasagna noodles, broken into bite size pieces
- You can also use mafalda, bow ties, rotini, or any short pasta.
- Use regular wheat or gluten free noodles; just adjust cook time slightly.
Cheese topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley or basil, chopped
- Pinch of salt and black pepper
Optional add ins
- 1 cup baby spinach or chopped kale
- ½ cup sliced mushrooms
- ½ cup diced zucchini
- Extra red pepper flakes for serving
Pantry shortcuts
- Use jarred minced garlic if you feel tired or rushed.
- Use Italian seasoning blend instead of separate dried herbs.
- Use pre shredded mozzarella and pre grated Parmesan to save time.
Equipment list
- Large heavy bottomed pot or Dutch oven (at least 5–6 quarts)
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Small bowl for mixing the cheese topping
Tips & Tricks
- Brown the sausage well so the little browned bits flavor the whole soup.
- Break the lasagna noodles into similar sized pieces so they cook evenly.
- Add the pasta toward the middle of cooking so it turns tender but not mushy.
- Stir the soup often after you add the noodles so they do not stick to the bottom.
- Keep the broth handy and add a splash if the soup thickens more than you like.
- Mix the cheese topping right before serving so it stays creamy and scoopable.
- Season at the end again with salt and pepper because the broth and sausage both add salt.
- Add spinach or kale during the last 2–3 minutes so the greens stay bright and tender.
How to Make One Pot Lasagna Soup Recipe
Step 1: Brown the sausage and aromatics
Heat the olive oil in your large pot over medium heat. Add the Italian sausage and break it up with a spoon until it crumbles into small pieces. Cook 5–7 minutes until the sausage browns and no pink remains.
Add the diced onion to the pot and cook 3–4 minutes until it softens and turns translucent. Stir in the minced garlic and cook about 30 seconds until it smells fragrant. If the pot looks greasy, spoon out a little fat, but keep some because it carries flavor.
Step 2: Build the flavor base
Add the tomato paste to the pot and stir it into the sausage and onion. Cook 1–2 minutes so the tomato paste darkens slightly and tastes richer. Sprinkle in the dried oregano, basil, parsley, salt, black pepper, and crushed red pepper flakes.
Stir well so the spices coat the meat and onions. This step helps the herbs bloom in the hot fat and broth later picks up that flavor. Keep the heat at medium so nothing burns.
Step 3: Add tomatoes and broth
Pour in the crushed tomatoes and diced tomatoes with their juices. Stir to combine everything into a thick, chunky mixture. Add the chicken or vegetable broth and stir again.
Raise the heat to medium high until the soup starts to bubble around the edges. Once it reaches a gentle boil, lower the heat to medium low. Let the soup simmer 10 minutes so the flavors blend.
Step 4: Add the lasagna noodles
Break the lasagna noodles into rough 1 to 2 inch pieces. Drop them into the simmering soup and stir well so the pieces separate. Keep the soup at a gentle simmer, not a hard boil.
Cook the noodles 10–12 minutes, stirring every couple of minutes so they do not clump. Taste a noodle near the end of the time; it should feel al dente, tender with a slight bite. If you use a different pasta shape, start checking at 8 minutes and adjust as needed.
Step 5: Add veggies and adjust thickness
If you use mushrooms or zucchini, add them about 5 minutes after the noodles. If you use spinach or kale, stir them in during the last 2–3 minutes of cooking. They wilt quickly and keep a nice color.
Check the thickness of the soup. If it feels too thick, add a bit more broth or water until it reaches your favorite consistency. If it feels too thin, simmer a few extra minutes with the lid off.
Step 6: Mix the cheese topping
While the soup finishes, mix the ricotta, shredded mozzarella, grated Parmesan, chopped parsley or basil, and a pinch of salt and pepper in a small bowl. Stir until the mixture turns creamy and smooth. Taste and adjust the seasoning if needed.
This mixture acts like the cheesy filling in classic lasagna. You can keep it in the fridge for a few minutes if the soup still simmers. Just give it a quick stir before serving.
Step 7: Serve the soup
Ladle the hot One Pot Lasagna Soup into bowls. Add a generous scoop of the cheese mixture right in the center of each bowl. The heat from the soup softens the cheese and creates that melty, stretchy lasagna vibe.
Sprinkle extra Parmesan and red pepper flakes on top if you like. Add a little fresh basil or parsley for color and freshness. Serve right away while the cheese still melts and the noodles stay perfectly tender.
What to Serve with One Pot Lasagna Soup Recipe
This One Pot Lasagna Soup Recipe pairs beautifully with a simple green salad tossed with olive oil, lemon, and a pinch of salt. Add warm garlic bread, breadsticks, or toasted ciabatta so everyone can scoop up the cheesy tomato broth. Steamed broccoli or roasted carrots make an easy veggie side that balances the richness.
Serve with sparkling water, flavored seltzer, or iced tea for a refreshing drink. If you cook for kids, add a small fruit plate with grapes or apple slices to round out the meal.
Storage Options
- Store leftover One Pot Lasagna Soup in airtight containers in the fridge for up to 4 days.
- The noodles keep soaking liquid, so add a splash of broth or water when you reheat.
- Freeze the soup without the cheese topping for up to 2 months in freezer safe containers.
- Reheat gently on the stove over medium low heat, stirring often, or in the microwave in short bursts, then add fresh cheese mixture on top right before serving.
One Pot Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into small crumbles, for 5–7 minutes or until browned and no pink remains.
- Add the diced onion to the pot and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant. Spoon out a little excess fat if needed, leaving some in the pot for flavor.
- Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Add the dried oregano, dried basil, dried parsley, kosher salt, black pepper, and crushed red pepper flakes if using, and stir to coat the sausage and onions.
- Pour in the crushed tomatoes and diced tomatoes with their juices, then add the chicken or vegetable broth. Stir well to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer for about 10 minutes to let the flavors blend.
- Break the lasagna noodles into roughly 1–2 inch pieces and add them to the simmering soup. Stir well so the pieces separate and do not clump. Keep the soup at a gentle simmer and cook for 10–12 minutes, stirring every couple of minutes, until the noodles are al dente.
- If using mushrooms or zucchini, add them about 5 minutes after the noodles go in. If using spinach or kale, stir them into the soup during the last 2–3 minutes of cooking so they wilt but stay bright.
- Check the thickness of the soup. If it is too thick, add a bit more broth or water to reach your preferred consistency. If it is too thin, simmer for a few extra minutes with the lid off until slightly reduced. Taste and adjust salt and pepper as needed.
- In a small bowl, mix together the ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley or basil, and a pinch of salt and black pepper until creamy and smooth. Set aside until serving.
- Ladle the hot lasagna soup into bowls. Add a generous scoop of the cheese mixture to the center of each bowl so it softens and melts into the soup. Top with extra Parmesan and red pepper flakes if desired, and serve immediately.
Notes
Approximate per 1 of 6 servings (with sausage and cheese topping): 520 calories; fat 26 g; saturated fat 12 g; carbohydrates 44 g; fiber 4 g; sugars 11 g; protein 28 g; sodium 1420 mg. Values are estimates and will vary based on sausage type, broth brand, cheese, optional vegetables, and actual portion size.