Craving lasagna but not the layers, dishes, and hour-long bake time? This one-pot lasagna soup gives you all the rich, cheesy comfort of the classic with a fraction of the effort. It’s hearty, saucy, and spoonable—perfect for chilly nights or when you want something satisfying fast.
Best of all, it cooks in one pot, so cleanup is a breeze. If you love the flavors of Italian comfort food, this is the cozy dinner you’ll make on repeat.
What Makes This Recipe So Good
- All the lasagna flavor, none of the fuss: Everything simmers in one pot—no layering, no baking, just easy, delicious comfort.
- Rich, savory base: A mix of Italian sausage and ground beef builds deep flavor fast, with tomatoes and broth creating a silky soup.
- Perfectly chewy noodles: Broken lasagna noodles cook right in the pot, soaking up the sauce and seasoning.
- Cheesy finish: A dollop of ricotta, mozzarella, and Parmesan on top melts into the soup like a creamy “lasagna cap.”
- Weeknight-friendly: Ready in about 40 minutes with simple pantry ingredients.
What You’ll Need
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or hot, casings removed)
- 1/2 pound ground beef (or use all sausage)
- 1 small yellow onion, 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)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 ounces)
- 1/2 cup heavy cream or half-and-half (optional, for richness)
- 1 bay leaf (optional)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella
- 3/4 cup whole-milk ricotta
- Fresh basil or parsley, chopped, for garnish
How to Make It
- Brown the meat: Heat olive oil in a large heavy pot over medium-high heat. Add sausage and ground beef.
Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
- Soften the aromatics: Add onion and a pinch of salt. Cook until translucent, 3–4 minutes.
Stir in garlic and cook 30 seconds until fragrant.
- Build the base: Add tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Cook 1 minute to toast the tomato paste and spices.
- Simmer: Stir in crushed tomatoes and broth. Add bay leaf if using.
Bring to a gentle boil, then reduce to a lively simmer for 5 minutes to meld flavors.
- Add the noodles: Stir in broken lasagna noodles. Keep the soup at a steady simmer, stirring occasionally to prevent sticking. Cook 10–12 minutes, or until noodles are just tender.
- Add cream and cheese: Remove bay leaf.
Stir in heavy cream (if using) and 1/2 cup Parmesan. Taste and adjust seasoning. The soup should be savory and slightly tangy.
- Serve with a “cheesy dollop”: Ladle soup into bowls.
Top each with a spoonful of ricotta and a sprinkle of mozzarella and extra Parmesan. Garnish with fresh basil or parsley.
Keeping It Fresh
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days. The noodles will continue to soften.
- Reheat: Warm gently on the stove with a splash of broth or water to loosen.
Avoid boiling to keep noodles intact.
- Make-ahead tip: Cook the soup base without noodles, cool, and refrigerate up to 3 days. Reheat, then add noodles and cook fresh for the best texture.
- Freezer-friendly: Freeze the soup base without noodles for up to 3 months. Thaw overnight in the fridge, bring to a simmer, then add noodles and finish.
Benefits of This Recipe
- Quick comfort: Cozy, cheesy lasagna flavor in about 40 minutes.
- Budget-friendly: Pantry staples, a little meat, and a can of tomatoes go a long way.
- One-pot cleanup: Fewer dishes, same big flavor.
- Customizable: Easy to adapt for different diets or what you have on hand.
- Kid-approved: Familiar flavors with a fun, slurpable twist.
Pitfalls to Watch Out For
- Overcooking the noodles: They can get mushy fast.
Start checking at 9–10 minutes and pull off heat when al dente.
- Not enough seasoning: Taste before serving. Tomatoes need salt to shine, and the broth should be boldly savory.
- Skipping the stir: Stir noodles as they cook so they don’t clump or stick to the bottom.
- Adding cheese too early: Stirring in mozzarella during simmer can make it stringy. Keep it as a topping or add right at the end off heat.
- Greasy soup: If your sausage is fatty, drain some grease after browning to keep the broth clean and balanced.
Recipe Variations
- Lighter version: Use ground turkey or chicken sausage.
Swap heavy cream for half-and-half or skip it.
- Veggie-packed: Add diced carrots and celery with the onion, or stir in chopped spinach or kale during the last 2–3 minutes.
- Gluten-free: Use gluten-free lasagna noodles and check your broth for gluten-free labeling.
- Spicy: Use hot Italian sausage and bump up the red pepper flakes.
- Marinara boost: Replace some crushed tomatoes with your favorite marinara for extra depth and sweetness.
- White lasagna twist: Skip tomatoes and use more broth plus a splash of cream. Add mushrooms and spinach, then finish with Parmesan and mozzarella.
- Herb-forward: Stir in fresh chopped basil and parsley at the end for brightness.
FAQ
Can I use a different pasta shape?
Yes. Mafalda corta, broken pappardelle, or even rotini work.
Adjust cook time based on the pasta shape so it stays al dente.
Do I have to use both sausage and beef?
No. Use all sausage for a bolder flavor or all ground beef for a milder soup. You can also use plant-based crumbles.
How can I make it dairy-free?
Skip the cream and use a neutral plant-based milk for richness.
Top with dairy-free ricotta and shredded plant-based mozzarella or simply finish with olive oil and herbs.
What if my soup gets too thick?
Add a splash of warm broth or water and stir. The noodles absorb liquid as they sit, so thinning before reheating helps.
Can I make it in a slow cooker?
Brown the meat and aromatics on the stove first, then add to the slow cooker with tomatoes and broth. Cook on Low 4–6 hours.
Stir in noodles for the last 20–30 minutes, then finish with cream and cheese.
Is ricotta necessary?
It’s not mandatory, but that creamy dollop mimics the lasagna layers. Cottage cheese blended until smooth is a great swap.
How do I keep noodles from getting mushy in leftovers?
Cook and store the soup base separately. When reheating, add fresh noodles and cook to al dente.
It’s an extra step but worth it for texture.
In Conclusion
One-pot lasagna soup delivers everything you love about classic lasagna—savory meat, tangy tomatoes, and melty cheese—without the work. It’s cozy, quick, and endlessly adaptable, making it perfect for busy nights or casual weekend dinners. Keep the pantry staples on hand, and you’re never far from a comforting bowl.
Once you try it, this viral favorite will become a regular in your rotation.