Cozy Lasagna Soup Recipe (All the Flavor, Half the Work) – A Comforting One-Pot Favorite

This lasagna soup gives you everything you love about classic lasagna without the layering, waiting, or pile of dishes. It’s rich, tomatoey, and loaded with tender noodles, melty cheese, and savory Italian flavor. The whole thing comes together in one pot and tastes like it simmered all day.

It’s weeknight-friendly, freezer-friendly, and universally loved. If you’re craving comfort in a bowl, this is the one.

What Makes This Special

• All the flavor, half the work: No baking or stacking layers. Just simmer, stir, and spoon it up.
• One-pot convenience: Fewer dishes, faster cleanup, and a cozy dinner ready in under an hour.
• Customizable: Make it meaty, vegetarian, or dairy-free with simple swaps.
• Super satisfying: A cheesy “ricotta cloud” on top makes every bowl feel special.
• Great leftovers: The flavors deepen overnight and reheat beautifully with a splash of broth.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot; or use ground turkey/chicken or plant-based sausage)
• 1 small onion, finely diced
• 3–4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth (plus more as needed)
• 8–10 lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
• 1 bay leaf (optional)
• 1 teaspoon sugar (optional; balances acidity)
• Salt and black pepper, to taste
• 2 cups baby spinach (optional, for extra greens)
• 1/2 cup heavy cream or half-and-half (optional for a creamier soup)

For the cheesy topping:

• 3/4 cup ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh basil or parsley (optional)
• Pinch of salt and pepper

Step-by-Step Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium heat.

   Add sausage, breaking it up with a spoon, and cook until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.

2. Sauté aromatics: Add onion and a pinch of salt. Cook until softened, about 3–4 minutes.

   Stir in garlic and tomato paste; cook 1 minute until the paste darkens slightly.

3. Season the base: Add oregano, basil, and red pepper flakes. Stir to bloom the spices for 30 seconds.
4. Build the soup: Pour in crushed tomatoes and broth. Add bay leaf and sugar if using.

   Bring to a gentle boil, then reduce to a simmer.

5. Add the noodles: Stir in broken lasagna noodles. Simmer uncovered, stirring occasionally so they don’t stick, until al dente, 10–12 minutes. Add extra broth if it gets too thick.
6. Finish with greens and cream: Stir in spinach until wilted, 1–2 minutes.

   Add cream or half-and-half if you like it silky. Season with salt and pepper to taste. Remove bay leaf.

7. Make the cheese topping: In a small bowl, mix ricotta, mozzarella, Parmesan, herbs, and a pinch of salt and pepper.
8. Serve: Ladle soup into bowls and top each with a generous scoop of the cheese mixture.

   Sprinkle extra Parmesan and cracked pepper if you like.

How to Store

• Fridge: Cool completely. Store in airtight containers for 3–4 days. The noodles will continue to absorb liquid.
• Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to loosen.

  Add fresh cheese topping after reheating.

• Freeze: For best results, freeze the soup without noodles up to 3 months. Add freshly cooked noodles when reheating. Freeze the ricotta topping separately.

Why This is Good for You

• Balanced comfort: Protein from sausage and cheese, carbs from noodles, and optional greens for fiber and vitamins.
• Lycopene boost: Tomato-based soups offer antioxidants that support heart health.
• Customizable fats: Choose lean protein and use half-and-half or skip the cream to lighten it up.
• Satisfying without excess: A small amount of rich cheese goes a long way when it’s on top.

Pitfalls to Watch Out For

• Noodles getting mushy: Don’t overcook.

  Stop at al dente, especially if you plan to reheat later.

• Soup too thick: The noodles absorb liquid. Keep extra broth on hand and add as needed.
• Bland broth: Taste and adjust salt, pepper, and acidity. A pinch of sugar or a splash of red wine vinegar brightens the flavor.
• Greasy finish: Drain excess fat after browning sausage, especially if using a higher-fat variety.
• Curdled dairy: Add cream at the end over low heat, and avoid boiling after dairy goes in.

Variations You Can Try

• Vegetarian: Use plant-based sausage or white beans.

  Swap chicken broth for vegetable broth.

• White lasagna soup: Skip crushed tomatoes. Use more broth plus a splash of milk, add mushrooms and extra spinach, and season with nutmeg.
• Spicy arrabbiata: Use hot Italian sausage, extra red pepper flakes, and a drizzle of chili oil on top.
• Gluten-free: Use gluten-free lasagna noodles or short GF pasta. Stir gently to avoid breakage.
• Lighter dairy: Use part-skim ricotta and mozzarella, or top with a dollop of Greek yogurt mixed with Parmesan.
• Herby boost: Finish with fresh basil, parsley, or a spoonful of pesto for brightness.
• Veg-loaded: Add diced zucchini, bell pepper, or mushrooms when sautéing the onions.

FAQ

Can I cook the noodles separately?

Yes.

Cook them in salted water until al dente, then add to the soup just before serving. This helps prevent the broth from thickening too much and keeps leftovers from getting overly soft.

What can I use instead of lasagna noodles?

Mafalda, campanelle, rotini, or broken pappardelle work well. You want a shape that grabs sauce and mimics lasagna’s texture.

How do I make it dairy-free?

Skip the cream and use a dairy-free ricotta or a cashew “ricotta.” You can also top bowls with a drizzle of olive oil and nutritional yeast for a cheesy vibe.

Can I make it in a slow cooker?

Yes.

Brown the sausage and aromatics on the stove, transfer to the slow cooker with tomatoes, broth, and seasonings, and cook on Low for 4–6 hours. Add noodles for the last 20–30 minutes, then finish with greens and dairy.

Is this good for meal prep?

Absolutely. For best texture, store the cooked noodles separately and combine when reheating.

Keep the cheese mixture in a sealed container and add it fresh to each bowl.

How can I deepen the flavor quickly?

Brown the sausage well, let the tomato paste toast, and add a splash of balsamic vinegar or red wine. A Parmesan rind simmered in the pot also adds a savory boost.

What if I only have diced tomatoes?

Use them. For a smoother soup, crush them slightly with a spoon as they simmer, or blend a portion of the soup and return it to the pot.

Wrapping Up

Lasagna soup delivers big, cozy flavor with minimal effort and cleanup.

It’s flexible, forgiving, and perfect for busy nights or lazy Sundays. Keep a can of tomatoes, some broth, and noodles on hand, and you’re never far from a comforting bowl. Top with that fluffy ricotta mixture, and you’ll have a crowd-pleaser in minutes.