If you love lasagna but don’t love the mess, this one pot lasagna soup is your new weeknight hero. It’s rich, cheesy, and full of classic Italian flavors, without the layering or long bake time. Everything simmers together in one pot, and the noodles cook right in the broth.
It’s hearty enough for company but easy enough for Tuesday night. Grab a bowl, add a dollop of ricotta, and dinner’s done.
Table of Contents
What Makes This Special
- All the lasagna flavors in one pot: Savory tomato broth, herbs, melty cheese, and tender pasta—no baking dish needed.
- Weeknight-friendly: Ready in about 35–40 minutes with minimal chopping and cleanup.
- Customizable: Use beef, Italian sausage, turkey, or plant-based crumbles. Add spinach or mushrooms for extra veg.
- Comfort factor: Creamy, cozy, and satisfying, especially with the ricotta-parmesan topping.
- Meal prep approved: The soup reheats well, and the toppings can be added fresh each time.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot) or ground beef; or use half of each
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 8–10 lasagna noodles, broken into 2-inch pieces (about 8 ounces)
- 1 cup marinara sauce (store-bought or homemade), optional for deeper flavor
- 1 bay leaf
- 1/2 cup heavy cream or half-and-half (optional for creamier soup)
- 2 cups baby spinach (optional)
- Fresh basil or parsley, chopped, for garnish
Ricotta Topping:
- 1 cup whole-milk ricotta
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan or Pecorino Romano
- Pinch of salt and black pepper
Instructions
- Brown the meat: Heat olive oil in a large pot over medium-high heat.
Add the sausage or beef and cook, breaking it up, until browned and cooked through, 5–7 minutes. Spoon off excess fat if needed.
- Sauté aromatics: Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Build the flavor base: Stir in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
Cook 1–2 minutes to caramelize the paste slightly.
- Add liquids and tomatoes: Pour in crushed tomatoes, broth, and marinara (if using). Add the bay leaf. Bring to a boil, then reduce to a lively simmer.
- Add the pasta: Stir in broken lasagna noodles.
Simmer uncovered, stirring occasionally so the pasta doesn’t stick, until al dente, about 10–12 minutes. If the soup thickens too much, add a splash of broth or water.
- Finish the soup: Remove the bay leaf. Stir in heavy cream (if using).
Add spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- Mix the ricotta topping: In a bowl, combine ricotta, mozzarella, Parmesan, and a pinch of salt and pepper. Stir until creamy.
- Serve: Ladle soup into bowls and top each with a generous dollop of ricotta mixture.
Sprinkle with fresh basil or parsley. Add extra Parmesan if you like.
Storage Instructions
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. For best texture, store the ricotta topping separately and add when serving.
- Freezer: Freeze without the pasta for up to 3 months.
If you plan to freeze, cook the soup base, cool, and freeze. Reheat and add pasta fresh so it doesn’t get mushy.
- Reheating: Warm on the stove over medium heat, adding a splash of broth or water if thick. Microwave in short bursts, stirring between intervals.
- Make-ahead tip: Keep extra cooked noodles or par-cooked noodles separate and add them to hot soup portions just before serving to keep them firm.
Health Benefits
- Protein-rich: Sausage or lean beef provides protein to keep you full.
Swap in ground turkey or chicken for a lighter option.
- Lycopene from tomatoes: Crushed tomatoes deliver antioxidants that support heart health.
- Greens on board: Spinach adds iron, folate, and vitamins A and K. You can also stir in kale or zucchini.
- Balanced comfort: Pairing carbs, protein, and fat makes this meal satisfying without needing extra sides.
- Customizable sodium and fat: Use low-sodium broth and part-skim ricotta to trim salt and saturated fat if desired.
Pitfalls to Watch Out For
- Overcooked noodles: Lasagna sheets can go from al dente to mushy fast. Start checking at 9 minutes and pull from heat when just tender.
- Sticking pasta: Broken noodles like to sink.
Stir every couple of minutes while simmering, especially in the first 5 minutes.
- Too thick or too thin: The soup thickens as noodles release starch. Keep extra broth handy and add small splashes to reach your preferred consistency.
- Flat flavor: Salt in layers. Season the meat, taste after adding tomatoes, and again before serving.
A pinch of sugar can balance acidic tomatoes if needed.
- Greasy broth: Drain excess fat after browning meat, especially if using sausage with higher fat content.
Variations You Can Try
- Veggie version: Use plant-based crumbles or lentils, vegetable broth, and throw in mushrooms, zucchini, and extra spinach.
- White lasagna soup: Skip crushed tomatoes and use more broth plus 1 cup milk or cream. Add sautéed mushrooms and a pinch of nutmeg.
- Spicy arrabbiata: Use hot Italian sausage, extra red pepper flakes, and a spicy marinara.
- Ravioli shortcut: Swap lasagna noodles for cheese ravioli and simmer just until tender. It turns the soup extra hearty.
- Herb boost: Finish with fresh basil, parsley, or a spoonful of pesto for brightness.
- Cheese lovers: Stir a handful of shredded mozzarella into the pot at the end for a slightly stretchy, cheesy broth.
FAQ
Can I use no-boil lasagna noodles?
Yes.
Break them up the same way. They often cook a minute or two faster, so start checking earlier and stir well to prevent sticking.
What’s the best meat for lasagna soup?
Italian sausage brings the most flavor thanks to fennel and spices. A mix of half sausage and half lean ground beef is a great balance.
Turkey or chicken sausage also works well.
How do I make it dairy-free?
Skip the cream and use olive oil or a splash of unsweetened oat milk for body. Replace the ricotta topping with a dairy-free ricotta or a cashew “ricotta.”
Can I cook the pasta separately?
Absolutely. Boil the noodles in salted water, drain, and add to each bowl before ladling in the soup.
This is ideal if you plan to store leftovers for several days.
Why add both crushed tomatoes and marinara?
The crushed tomatoes give body and brightness, while marinara adds depth and seasoning. If you don’t have marinara, just use more crushed tomatoes and season to taste.
How do I thicken the soup?
Simmer uncovered a few extra minutes, or let the noodles release more starch. You can also mash a few beans if you’ve added them, or stir in a small handful of mozzarella.
Is the cream necessary?
No.
It’s optional but adds a silky finish. The soup is still delicious without it, especially with the ricotta topping.
What pasta shapes can I substitute?
Broken mafaldine, farfalle, or rotini work well. Aim for medium shapes that hold sauce but don’t overtake the bowl.
Wrapping Up
This one pot lasagna soup delivers everything you love about lasagna with a fraction of the effort.
It’s fast, customizable, and endlessly cozy, especially with that creamy ricotta topping. Keep it classic for a crowd-pleasing dinner, or tweak it with your favorite vegetables and spices. Either way, you’ll have a warm bowl of comfort on the table in under an hour—no layering, no fuss, just big lasagna flavor.
Ingredients
Instructions
- Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the sausage or beef and cook, breaking it up, until browned and cooked through, 5–7 minutes. Spoon off excess fat if needed.
- Sauté aromatics: Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Build the flavor base: Stir in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Cook 1–2 minutes to caramelize the paste slightly.
- Add liquids and tomatoes: Pour in crushed tomatoes, broth, and marinara (if using). Add the bay leaf. Bring to a boil, then reduce to a lively simmer.
- Add the pasta: Stir in broken lasagna noodles. Simmer uncovered, stirring occasionally so the pasta doesn’t stick, until al dente, about 10–12 minutes. If the soup thickens too much, add a splash of broth or water.
- Finish the soup: Remove the bay leaf. Stir in heavy cream (if using). Add spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- Mix the ricotta topping: In a bowl, combine ricotta, mozzarella, Parmesan, and a pinch of salt and pepper. Stir until creamy.
- Serve: Ladle soup into bowls and top each with a generous dollop of ricotta mixture. Sprinkle with fresh basil or parsley. Add extra Parmesan if you like.
