One-Pot Lasagna Soup

One-Pot Lasagna Soup is the ultimate cozy dinner that brings the best of classic lasagna to your spoon. This comforting bowl combines savory ground beef, Italian sausage, and herbs in a rich tomato broth, where broken lasagna noodles soak up every drop of flavor. Topped with creamy ricotta, melted mozzarella, and a sprinkle of fresh basil, it’s an all-in-one meal that’s perfect for busy weeknights. Give it a try—you’ll soon wonder why you ever made lasagna any other way!

Key Ingredients

Before you dive into cooking, make sure you have these pantry and fridge staples on hand:

• 2 tablespoon olive oil: Provides a flavorful fat base for sautéing onions and garlic.
• 1 medium onion, diced: Adds natural sweetness and depth once softened.
• 3 cloves garlic, minced: Infuses the broth with aromatic warmth.
• 1 pound ground beef: Delivers hearty protein and rich meaty flavor.
• 1/2 pound Italian sausage, casing removed: Brings extra spice and savory depth.
• 2 tablespoon tomato paste: Concentrates tomato flavor and thickens the broth.
• 1 teaspoon dried oregano: Offers an earthy, aromatic herb note.
• 1 teaspoon dried basil: Lends sweet, peppery undertones.
• 1/4 teaspoon red pepper flakes: Adds a gentle kick of heat.
• 6 cups chicken broth: Forms the savory, umami-rich base of the soup.
• 28 ounce crushed tomatoes: Supplies a tangy, robust tomato foundation.
• 2 cups water: Adjusts consistency and helps cook the noodles.
• 8 lasagna noodles, broken into 2-inch pieces: Mimics lasagna layers in a spoonable format.
• 1/2 cup ricotta cheese: Creates a creamy, silky finish when stirred in.
• 1 cup shredded mozzarella cheese: Melts into gooey, cheesy bliss on top.
• 1/4 cup grated Parmesan cheese: Sprinkles on salty, nutty richness.
• 2 tablespoon chopped fresh basil: Brightens each bowl with fresh herbal flavor.
• Salt and pepper, to taste: Seasons and balances all the flavors.

How To Make One-Pot Lasagna Soup

This one-pot wonder comes together with simple sautéing, simmering, and stirring steps that build layers of flavor. You’ll brown the meats, toast the aromatics, then slowly simmer everything with tomatoes and broth so the broken noodles soak up all that delicious sauce. With a final swirl of ricotta and a cascade of melted cheeses, it’s everything you love about lasagna in a comforting soup form.

1. Heat olive oil in a large pot over medium heat, making sure the oil shimmers before adding anything.

2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

3. Stir in minced garlic and cook for 1 minute until fragrant, watching so it doesn’t burn.

4. Add ground beef and Italian sausage, using a wooden spoon to break up the meat; cook until browned and no longer pink.

5. Stir in tomato paste, dried oregano, dried basil, and red pepper flakes; cook for 2 minutes to toast the spices and deepen the flavor.

6. Pour in chicken broth, crushed tomatoes, and water; bring the mixture to a gentle boil, stirring to combine.

7. Add broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally until noodles are tender but not mushy.

8. Reduce heat to low and gently stir in ricotta cheese until the soup is smooth and creamy.

9. Ladle soup into bowls and top each serving with shredded mozzarella, grated Parmesan, and chopped fresh basil.

Serving Suggestions

This lasagna soup is delicious on its own, but you can elevate the experience with a few simple sides. Here are four easy ideas to complete your meal and impress family or guests:

• Warm garlic bread: Toast slices of crusty bread brushed with garlic butter until golden brown for perfect dipping.
• Simple green salad: Toss mixed greens with a light vinaigrette to cut through the soup’s richness.
• Roasted vegetables: Serve alongside roasted zucchini or bell peppers for extra color and nutrition.
• Chili oil drizzle: Spice things up with a few drops of chili oil for an extra kick.

Tips For Perfect One-Pot Lasagna Soup

Getting this soup just right is all about tailoring it to your taste and lifestyle. Feel free to play around with the meat options, sneak in extra veggies, and adjust your herbs. If you prefer a lighter meal, swap in leaner proteins or ramp up the greens. And don’t worry about leftovers—they’re almost as good as day one. When reheating, take it slow on the stove or microwave and add a little extra broth if it seems thick. Here are some quick pointers to keep in mind:

• Use ground turkey or chicken for a lighter version.
• Add spinach or zucchini for extra vegetables.
• Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

How To Store It

Storing this soup properly ensures you can enjoy every last spoonful without losing flavor or texture. Let it cool slightly before transferring to containers, and follow these simple methods to keep it fresh:

• Refrigerate: Pour cooled soup into an airtight container and refrigerate for up to 3 days.
• Gentle reheating: Warm on the stovetop over low heat or in a microwave-safe bowl, adding a splash of broth if the soup has thickened.

Frequently Asked Questions

Here are answers to the most common questions about One-Pot Lasagna Soup—just in case you need a little extra guidance:

• How long does it take to prepare One-Pot Lasagna Soup?

From start to finish, this recipe takes about 40 minutes. Prep time is roughly 10–15 minutes for chopping onion, mincing garlic, measuring ingredients, and breaking the noodles into pieces. Cooking time is around 25–30 minutes, which includes sautéing the onion and meat, simmering the soup, and melting in the cheeses.

• Can I substitute ground turkey or chicken for the beef and Italian sausage?

Yes, you can swap in ground turkey or chicken for a lighter version. Use 1½ pounds total to match the original meat volume, season more generously with salt and pepper or an extra pinch of dried oregano and basil, and brown the poultry thoroughly. Because turkey and chicken are leaner, you may want to drizzle an extra teaspoon of olive oil if the pan looks dry.

• How should I store and reheat leftovers?

Allow the soup to cool slightly, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm over low heat on the stovetop or in a microwave-safe bowl, adding a splash of chicken broth or water if the soup has thickened. Stir gently to reincorporate the ricotta and melt the cheeses evenly.

• Can I freeze One-Pot Lasagna Soup?

You can freeze the base soup (meat, broth, tomatoes, noodles) without the ricotta, mozzarella, and Parmesan for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator. Reheat on the stovetop over low heat, stirring in fresh ricotta and topping with cheeses and basil just before serving.

• How can I make a vegetarian version of this soup?

Replace the ground beef and sausage with a plant-based sausage or a mixture of chopped mushrooms, zucchini, and bell peppers for meaty texture. Use vegetable broth instead of chicken broth, boost the seasoning with extra garlic and herbs, and finish with ricotta, mozzarella, and Parmesan as directed.

• What if I prefer a thinner or thicker soup consistency?

For a thicker soup, reduce the broth by ½–1 cup or let the soup simmer an extra 5–10 minutes uncovered to concentrate flavors. For a thinner broth, add up to 1 cup more water or chicken broth during simmering, then adjust salt and pepper to taste.

• How do I prevent the lasagna noodles from overcooking and becoming mushy?

Break the noodles into 2-inch pieces as instructed, stir them into a gentle boil, and simmer uncovered for exactly 10–12 minutes, stirring occasionally. Test one piece for al dente doneness around 10 minutes. Once tender but still firm, reduce the heat to low and immediately fold in the ricotta to halt further cooking.

What Makes This Special

This One-Pot Lasagna Soup is a lazy-chef’s dream—no layers, no oven, just one pot and a handful of simple ingredients turning into pure comfort. The blend of beef and sausage gives it depth, while the ricotta swirl and melted cheeses create that irresistible creaminess. It’s a playful twist on classic lasagna, perfect for busy weeknights when you want big flavors with minimal cleanup. Feel free to print this article and tuck it into your recipe binder. Let me know if you’ve tried it, and drop any comments or questions below—I’m here to help you perfect every bowl!

Print Recipe

One-Pot Lasagna Soup

Author: Matthew Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 600

Description

Ground beef, Italian sausage, and herbs meld in a rich tomato broth as tender lasagna noodles soak up savory juices. Creamy ricotta and melted mozzarella swirl into each spoonful, topped with fresh basil for a cheesy, comforting bowl.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoon olive oil

• 1 medium onion diced

• 3 cloves garlic minced

• 1 pound ground beef

• ¹⁄₂ pound Italian sausage casing removed

• 2 tablespoon tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ¹⁄₄ teaspoon red pepper flakes

• 6 cups chicken broth

• 28 ounce crushed tomatoes

• 2 cups water

• 8 lasagna noodles broken into 2-inch pieces

• ¹⁄₂ cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ¹⁄₄ cup grated Parmesan cheese

• 2 tablespoon chopped fresh basil

• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground beef and Italian sausage, breaking up meat; cook until browned and no longer pink.
5. Stir in tomato paste, oregano, basil, and red pepper flakes; cook for 2 minutes.
6. Pour in chicken broth, crushed tomatoes, and water; bring to a gentle boil.
7. Add broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally until noodles are tender.
8. Reduce heat to low and stir in ricotta cheese until smooth.
9. Ladle soup into bowls and top with shredded mozzarella, grated Parmesan, and chopped basil.

Note

• Use ground turkey or chicken for a lighter version.
• Add spinach or zucchini for extra vegetables.
• Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Keywords: lasagna soup, one pot soup, italian soup, comfort food, weeknight dinner, cheesy soup