One Pot Lasagna Soup Recipe

One Pot Lasagna Soup Recipe tastes like a cozy bowl of cheesy, saucy lasagna that decided to ditch the fuss and jump into a single pot. It works perfectly for busy families, beginner cooks, or anyone who wants comfort food on the table in about 40–45 minutes. I first made this on a weeknight when I felt too tired to layer noodles, and it instantly became a regular in my house.

Why You Should Try This One Pot Lasagna Soup Recipe

This One Pot Lasagna Soup Recipe gives you all the classic lasagna flavors without the stacking, baking, and sink full of dishes. You still get rich tomato sauce, tender noodles, and melty cheese, but everything simmers together in one pot on the stove.

The soup tastes hearty and cozy, yet it feels lighter than a giant slab of baked lasagna. Cleanup stays simple, the ingredients stay budget friendly, and the leftovers taste even better the next day.

“This One Pot Lasagna Soup Recipe tastes like my favorite Italian restaurant in a bowl, with half the effort and all the flavor. ★★★★★”

Ingredients You’ll Need

Protein

• 1 pound Italian sausage, casings removed
  • Use mild or hot, depending on your spice tolerance.
  • Swap with ground beef, ground turkey, or a mix if you prefer.
• 1 small yellow onion, diced
• 3–4 garlic cloves, minced

Broth, Tomatoes, and Flavor Base

• 1 tablespoon olive oil (only if your meat looks very lean)
• 4 cups low sodium chicken broth or vegetable broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 teaspoon sugar (balances acidity; optional but helpful)
• 1½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1½ teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½–1 teaspoon red pepper flakes, optional for heat

Pasta

• 8–10 lasagna noodles, broken into bite-size pieces
  • Use regular or oven ready; just watch the cooking time.
  • You can also use mafalda, bow ties, or rotini if that sits in your pantry already.

Cheesy Topping

• 1 cup ricotta cheese
  • Whole milk ricotta gives the creamiest result.
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley or basil, plus more for garnish
• Pinch of salt and pepper, to season the ricotta mixture

Optional Add Ins

• 1 cup baby spinach or chopped kale
• ½ cup sliced mushrooms
• ½ cup diced zucchini

These veggies help stretch the soup and sneak in extra nutrition without much effort.

Pantry Shortcuts & Brand Notes

• Use jarred marinara sauce in place of crushed tomatoes and tomato paste if you need a shortcut. About 3 cups marinara plus 1 can diced tomatoes works well.
• Choose a tomato brand with low acidity and good flavor, such as Muir Glen or Cento, to keep the soup rich and not sharp.
• Pre shredded mozzarella saves time, but fresh mozzarella that you shred yourself melts more smoothly.

Equipment List

• Large heavy bottomed pot or Dutch oven (5 to 6 quarts)
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons
• Small bowl for the ricotta topping

Tips & Tricks

• Brown the sausage well so you build flavor on the bottom of the pot before you add liquids.
• Break the lasagna noodles into similar sizes so they cook evenly and give you that classic lasagna bite.
• Add the pasta near the end so it stays al dente and does not turn mushy.
• Taste the broth before adding pasta and adjust salt, pepper, and red pepper flakes so the soup already tastes great.
• Stir the soup often after you add the noodles so they do not stick together or to the bottom.
• Keep the soup slightly brothy since the pasta continues to soak up liquid as it sits.
• Mix the ricotta topping right before serving so it stays creamy and fluffy.
• Add spinach or kale in the last few minutes so the greens stay bright and tender, not sad and overcooked.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the Meat and Build the Base

1. Heat a large pot over medium high heat.

2. Add the sausage and break it into small crumbles with a wooden spoon.

3. Cook until the sausage browns and no pink remains, about 5–7 minutes.

4. If the pot looks very greasy, spoon out some of the fat, but leave about 1 tablespoon for flavor.

5. Add the diced onion to the pot and stir.

6. Cook until the onion softens and turns translucent, about 3–4 minutes.

7. Add the minced garlic and cook 30–60 seconds, just until fragrant.

Step 2: Add Tomatoes, Broth, and Seasoning

1. Stir in the tomato paste and cook it for 1 minute so it caramelizes slightly and deepens in flavor.

2. Add the crushed tomatoes, diced tomatoes with juices, and broth.

3. Stir well and scrape up any browned bits from the bottom of the pot.

4. Add Italian seasoning, dried basil, dried oregano, sugar, salt, pepper, and red pepper flakes if you use them.

5. Stir again and bring the mixture to a gentle boil.

6. Once it boils, reduce the heat to medium low and let it simmer for about 10 minutes so the flavors blend.

Step 3: Cook the Pasta in the Soup

1. Break the lasagna noodles into bite size pieces. Aim for roughly 1 to 2 inch pieces.

2. Add the broken noodles to the simmering soup and stir well so they do not clump.

3. Cook the pasta uncovered at a gentle simmer, stirring every couple of minutes.

4. Check the noodles after about 10 minutes.

5. Continue cooking until the pasta turns al dente, usually 10–14 minutes total, depending on the brand and thickness.

6. If the soup thickens too much while the pasta cooks, add a splash of broth or water to loosen it.

7. If you want to add mushrooms or zucchini, stir them in during the last 5–7 minutes of pasta cooking time.

8. Add spinach or kale in the last 2–3 minutes and stir until the greens wilt.

Step 4: Mix the Ricotta Topping

1. While the pasta cooks, grab a small bowl.
2. Add ricotta, shredded mozzarella, Parmesan, chopped parsley or basil, and a pinch of salt and pepper.
3. Stir until the mixture looks creamy and well combined.
4. Taste and adjust seasoning if needed; the mixture should taste salty and cheesy since it melts into the soup.

Step 5: Finish and Serve

1. Once the pasta reaches al dente, taste the soup and adjust salt, pepper, or red pepper flakes.

2. Turn the heat to low so the soup gently simmers.

3. Ladle the soup into bowls.

4. Spoon a generous dollop of the ricotta mixture on top of each bowl.

5. Sprinkle extra mozzarella or Parmesan and a little fresh basil or parsley if you want a restaurant style finish.

6. Serve hot while the cheese melts into the soup and turns it creamy and rich.

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. Garlic bread or warm crusty bread makes a perfect side, because everyone loves to swipe up the last bit of tomato broth. You can also serve roasted vegetables like broccoli, green beans, or carrots to round out the meal. A cold sparkling water with lemon or a fruity iced tea keeps the meal refreshing and family friendly.

Storage Options

• Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
• The pasta continues to soak up liquid, so add a splash of broth or water when you reheat.
• Reheat on the stove over medium heat, stirring often, until hot and bubbly, or use the microwave in short bursts.
• Freeze the soup without the pasta for best texture, up to 3 months, and add freshly cooked noodles when you reheat.
• If you freeze it with pasta, expect softer noodles; thaw overnight in the fridge and reheat gently with extra broth.

One Pot Lasagna Soup Recipe

One Pot Lasagna Soup tastes like cheesy, saucy lasagna in a cozy bowl, with tender noodles and a rich tomato broth cooked together in a single pot.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 small yellow onion, diced
• 3-4 cloves garlic, minced

• 1 tablespoon olive oil (use only if sausage is very lean)
• 4 cups low sodium chicken broth or vegetable broth
• 28 ounces crushed tomatoes (1 can)
• 14.5 ounces diced tomatoes with juices (1 can)
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2-1 teaspoon red pepper flakes

• 8-10 pieces lasagna noodles, broken into bite-size pieces

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley or basil, plus more for garnish
• 1 pinch salt and pepper, to season the ricotta mixture

• 1 cup baby spinach or chopped kale
• 1/2 cup sliced mushrooms
• 1/2 cup diced zucchini

Instructions

 

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the Italian sausage and break it into small crumbles with a wooden spoon. Cook until browned and no pink remains, about 5–7 minutes.
3. If the pot looks very greasy, spoon out some of the fat, leaving about 1 tablespoon for flavor. If the sausage is very lean, add the olive oil.
4. Add the diced onion and cook until softened and translucent, about 3–4 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30–60 seconds.

1. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
2. Add the crushed tomatoes, diced tomatoes with their juices, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
3. Add the sugar, kosher salt, black pepper, Italian seasoning, dried basil, dried oregano, and red pepper flakes if using. Stir to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for about 10 minutes so the flavors blend.

1. Break the lasagna noodles into roughly 1–2 inch bite-size pieces.
2. Add the broken noodles to the simmering soup and stir well so they do not clump together.
3. Cook the pasta uncovered at a gentle simmer, stirring every couple of minutes, until al dente, about 10–14 minutes depending on the noodles.
4. If the soup becomes too thick while the pasta cooks, add a splash of broth or water to loosen it.
5. If using mushrooms or zucchini, stir them in during the last 5–7 minutes of pasta cooking time.
6. Add spinach or kale in the last 2–3 minutes and stir until just wilted.

1. While the pasta cooks, add the ricotta, shredded mozzarella, Parmesan, chopped parsley or basil, and a pinch of salt and pepper to a small bowl.
2. Stir until the mixture is creamy and well combined. Taste and adjust seasoning; it should taste salty and cheesy.

1. When the pasta is al dente, taste the soup and adjust salt, pepper, or red pepper flakes as needed. Keep the soup slightly brothy, as the pasta will continue to absorb liquid.
2. Reduce the heat to low to keep the soup at a gentle simmer.
3. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture.
4. Garnish with extra mozzarella or Parmesan and more fresh basil or parsley, if desired. Serve hot so the cheese melts into the soup.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe, including cheese topping): 520 calories; fat 28 g; saturated fat 13 g; carbohydrates 42 g; fiber 4 g; sugars 11 g; protein 27 g; sodium 1350 mg. Values are estimates and will vary based on sausage type, broth, cheeses, and exact portion size.