One Pot Lasagna Soup Recipe

One Pot Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna with way less effort and way fewer dishes. It works perfectly for busy weeknights, feeds a hungry family in about 40 minutes, and still feels special enough for a relaxed at-home “date night.” I tested versions of this on my own stove so many times that my neighbors started “dropping by” right at dinnertime.

Why One Pot Lasagna Soup Recipe Is Worth It

This One Pot Lasagna Soup Recipe gives you all the classic lasagna flavors in a single pot: rich tomato broth, tender noodles, melty cheese, and plenty of garlic. You skip the layering, the long bake time, and the mountain of dishes, but you still get that cheesy, saucy comfort.

The recipe uses simple pantry ingredients and flexible proteins, so you can adjust it to whatever you have on hand. Cleanup stays easy, the flavor tastes big, and everyone at the table usually asks for seconds.

“Tastes like my favorite restaurant lasagna in a cozy bowl, but I only had one pot to wash. ★★★★★”

Ingredients You Need

Main ingredients

• Olive oil
• 1 pound Italian sausage, ground beef, or a mix
  • I like mild Italian sausage from Johnsonville or your favorite store brand.
  • Use ground turkey or chicken for a lighter version.
• 1 small onion, diced
• 3 to 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
  • Use San Marzano style if possible for sweeter flavor.
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup water, as needed to thin
• 8 to 10 lasagna noodles, broken into bite-size pieces
  • Use regular or oven ready; adjust simmer time slightly.
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 to 2 teaspoons Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes, optional for heat
• 1 teaspoon sugar, optional to balance acidity

Cheese topping

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 to 2 tablespoons fresh parsley or basil, chopped
• Pinch of salt and pepper

Pantry shortcuts and notes

• Use jarred marinara instead of crushed tomatoes and tomato paste if you want a shortcut.
• Use pre-shredded mozzarella to save time, but freshly shredded melts creamier.
• Use garlic powder and onion powder if you run out of fresh aromatics; start with ½ teaspoon each and adjust.

Optional add ins

• 1 to 2 cups baby spinach or chopped kale
• 1 cup sliced mushrooms
• 1 small zucchini, diced
• Extra Parmesan for serving

Equipment list

• Large heavy pot or Dutch oven, at least 5 to 6 quarts
• Wooden spoon or sturdy spatula
• Ladle
• Measuring cups and spoons
• Small bowl for the cheese mixture

Quick Tips & substitutions

• Brown the meat deeply to build flavor; let it sit in the pot a minute before you stir.
• Break lasagna noodles into similar sizes so they cook evenly and stay easy to eat.
• Stir the soup often after you add noodles so they do not stick to the bottom.
• Add extra broth or water if the soup thickens more than you like.
• Use gluten free lasagna noodles and gluten free broth for a gluten free version.
• Swap sausage for ground turkey or chicken if you want a lighter protein.
• Use plant based crumbles and vegetable broth for a vegetarian or vegan base.
• Stir in spinach right at the end so it stays bright and tender.
• Mix the cheese topping right before serving so it stays creamy and scoopable.
• Taste the broth before serving and adjust salt, pepper, and red pepper flakes.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the meat and build the base

Heat a large pot over medium high heat and add a drizzle of olive oil. Add the Italian sausage or ground meat and break it up with a spoon. Cook until the meat browns and no pink remains, about 5 to 7 minutes, then drain extra fat if the pot looks very greasy.

Add the diced onion to the pot and cook until it softens and turns translucent, about 3 to 4 minutes. Stir in the minced garlic and cook 30 to 60 seconds until it smells fragrant. Add the tomato paste and cook it for 1 minute while you stir, so it deepens in color and flavor.

Step 2: Add liquids and seasonings

Pour in the crushed tomatoes and broth, then add 1 cup of water. Stir well and scrape the bottom of the pot to pick up any browned bits. Add salt, black pepper, Italian seasoning, oregano, crushed red pepper flakes, and sugar if you use it.

Stir everything together and bring the mixture to a gentle boil. Taste the broth at this point and adjust seasoning so it already tastes good before you add noodles. Keep the heat at medium to medium high so the soup simmers steadily.

Step 3: Cook the noodles in the soup

Break the lasagna noodles into bite size pieces and add them to the pot. Stir well so the noodles spread out and sink into the liquid. Lower the heat to a steady simmer and cook, stirring every couple of minutes.

Cook until the noodles turn tender but still hold a little bite, usually 10 to 15 minutes depending on the brand. Add more water or broth in small splashes if the soup thickens too much while the noodles cook. Taste a noodle to check doneness rather than trusting the box time.

Step 4: Add veggies and finish the soup

If you use mushrooms or zucchini, stir them in when the noodles still need about 5 minutes. They will soften but keep some texture. If you use spinach or kale, stir it in during the last 1 to 2 minutes of cooking so it just wilts.

Taste the broth again and adjust salt, pepper, and red pepper flakes. Turn the heat to low while you mix the cheese topping so the soup stays hot but does not boil hard.

Step 5: Mix the cheese topping

In a small bowl, stir together ricotta, mozzarella, Parmesan, chopped parsley or basil, and a pinch of salt and pepper. Mix until the cheeses blend and look creamy. Keep this bowl near the stove so you can top each serving right away.

Step 6: Serve and top with cheese

Ladle hot lasagna soup into bowls. Add a generous scoop of the cheese mixture to the center of each bowl so it melts into the hot soup. Sprinkle extra Parmesan and herbs over the top if you like.

Serve the soup while it stays hot and the cheese looks melty and stretchy. Watch everyone at the table turn quiet for a minute while they take that first cheesy spoonful.

Recipe Variations

• Gluten free: Use gluten free lasagna noodles and check that your broth and sausage stay gluten free.
• Dairy free: Use dairy free ricotta and mozzarella style shreds, or skip the cheese and top with fresh herbs and olive oil.
• Vegan: Use plant based crumbles, vegetable broth, and dairy free cheeses.
• Low carb: Swap lasagna noodles for sliced zucchini strips or use a smaller amount of broken noodles.
• Extra protein: Add white beans or chickpeas near the end of cooking.
• Extra veggies: Add carrots, mushrooms, zucchini, or bell peppers with the onions.
• Spicy: Use hot Italian sausage and extra crushed red pepper flakes.
• Kid friendly: Use mild sausage, skip red pepper flakes, and serve cheese on the side so kids control the amount.

Ways to Serve One Pot Lasagna Soup Recipe

• Serve with garlic bread or simple toast for dunking.
• Add a green salad with a light vinaigrette to balance the richness.
• Top bowls with extra fresh basil, parsley, or a spoon of pesto.
• Offer extra ricotta mixture at the table for serious cheese fans.
• Pair with roasted vegetables like broccoli or green beans.
• Serve smaller portions in mugs for a cozy appetizer at family gatherings.

Storage Success

Let the soup cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The noodles will soak up some broth, so you can stir in a splash of water or broth when you reheat it on the stove or in the microwave. If you plan to store leftovers, keep some of the cheese mixture separate and add it fresh to each reheated bowl. You can also freeze the soup without the cheese for up to 2 months, then thaw in the fridge and reheat gently with extra broth.

One Pot Lasagna Soup Recipe

One Pot Lasagna Soup Recipe delivers all the classic cheesy lasagna flavors in a cozy bowl with far less effort and cleanup, perfect for busy weeknights or a relaxed at-home date night.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Soup

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage or ground beef (or a mix)
• 1 small onion, diced
• 3-4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup water, plus more as needed to thin
• 8-10 pieces lasagna noodles, broken into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1-2 teaspoons Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sugar

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1-2 tablespoons fresh parsley or basil, chopped
• 1 pinch salt and pepper

• 1-2 cups baby spinach or chopped kale
• 1 cup sliced mushrooms
• 1 small zucchini, diced

Instructions

 

1. Heat a large pot over medium-high heat and add the olive oil. Add the Italian sausage or ground meat and break it up with a spoon. Cook until the meat is browned and no pink remains, about 5 to 7 minutes, then drain excess fat if needed.
2. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
3. Add the tomato paste and cook, stirring, for about 1 minute to deepen its color and flavor.

1. Pour in the crushed tomatoes, chicken or vegetable broth, and 1 cup of water. Stir well, scraping the bottom of the pot to pick up any browned bits.
2. Add the kosher salt, black pepper, Italian seasoning, dried oregano, crushed red pepper flakes, and sugar if using. Stir to combine.
3. Bring the mixture to a gentle boil, then taste the broth and adjust the seasoning so it already tastes good before adding the noodles.

1. Break the lasagna noodles into bite-size pieces and add them to the pot. Stir well so the noodles are evenly distributed and submerged in the liquid.
2. Lower the heat to a steady simmer and cook, stirring every couple of minutes to prevent sticking.
3. Simmer until the noodles are tender but still slightly firm to the bite, usually 10 to 15 minutes depending on the brand. Add more water or broth in small amounts if the soup becomes thicker than you like.

1. If using mushrooms or zucchini, stir them into the soup when the noodles have about 5 minutes left to cook so they soften but keep some texture.
2. If using spinach or kale, stir it in during the last 1 to 2 minutes of cooking, just until wilted.
3. Taste the broth again and adjust salt, pepper, and red pepper flakes as needed. Reduce the heat to low to keep the soup hot while you prepare the cheese topping.

1. In a small bowl, combine the ricotta, shredded mozzarella, grated Parmesan, chopped parsley or basil, and a pinch of salt and pepper.
2. Stir until the mixture is creamy and well blended. Keep the bowl near the stove so you can top each serving right away.

1. Ladle the hot lasagna soup into bowls.
2. Add a generous scoop of the cheese mixture to the center of each bowl so it melts into the hot soup.
3. Sprinkle with extra Parmesan and fresh herbs if desired, and serve while hot.

Notes

Nutrition Information
Approximate per serving (6 servings): 520 calories; fat 27 g; saturated fat 12 g; carbohydrates 42 g; fiber 4 g; sugars 10 g; protein 28 g; sodium 1350 mg. Values will vary based on specific ingredients, brands, optional add-ins, and exact portion sizes.