Introduction
If you’ve ever wished you could have the rich, cheesy, saucy goodness of lasagna without the layers, fuss, and endless baking time, let me introduce you to your new favorite comfort meal: One Pot Lasagna Soup: An Amazing Ultimate Recipe You Need to Try.
I’ll be honest—lasagna has always been one of those recipes I love eating but rarely make. The layering, the boiling of noodles, the waiting for it to bake—it’s worth it, but it’s a whole production. Then one cold winter evening, a friend told me, “Why don’t you just make lasagna soup?” At first, I wasn’t sure what to expect. But after one spoonful of tender pasta, rich tomato broth, savory Italian sausage, and melty cheese swirled right into the bowl, I was hooked.
This soup has all the flavors of traditional lasagna—tomato sauce, pasta, herbs, creamy ricotta, and gooey mozzarella—but it’s made in one pot. No layering, no waiting an hour for it to bake, and cleanup is a breeze. It’s hearty enough for Sunday dinner but easy enough for a weeknight.
And the best part? Everyone can customize their bowl by adding the cheesy topping just the way they like it.
Ingredients
Here’s everything you’ll need to make this cozy bowl of comfort.
For the Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced (optional, for sweetness)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- 8 lasagna noodles, broken into pieces (uncooked)
- Salt and black pepper, to taste
For the Cheese Topping (Lasagna “Layers” in a Bowl)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley or basil, chopped
Substitution Ideas
- Protein: Swap sausage for ground beef, turkey, or chicken. For vegetarian, use lentils or mushrooms.
- Noodles: Any short pasta (penne, fusilli, rotini) works if you don’t have lasagna noodles. Gluten-free pasta can be used as well.
- Dairy-free: Use vegan ricotta and mozzarella alternatives.
- Low-carb: Replace pasta with zucchini noodles (add them near the end to avoid overcooking).
Step-by-Step Instructions
This recipe is simple, cozy, and done in under an hour.
Step 1: Brown the Meat
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned (about 6–8 minutes). Remove excess grease if necessary.
Step 2: Sauté the Aromatics
Add diced onion, garlic, and bell pepper to the pot. Cook for 3–4 minutes until softened and fragrant.
Step 3: Build the Soup Base
Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, basil, and crushed red pepper flakes. Bring to a gentle boil.
Step 4: Cook the Pasta
Add broken lasagna noodles directly into the soup. Stir occasionally to prevent sticking. Simmer for 15–20 minutes, until pasta is tender but still slightly firm (al dente).
Step 5: Prepare the Cheese Mixture
In a small bowl, mix ricotta, mozzarella, Parmesan, and fresh parsley. This will be your creamy topping to stir into each bowl.
Step 6: Assemble and Serve
Once pasta is cooked, ladle the soup into bowls. Add a generous dollop of the cheese mixture on top, then swirl it in for that classic lasagna flavor. Garnish with more fresh basil or parsley if you like.
Extra Tips
Serving Suggestions
- Pair with warm garlic bread or crusty baguette for dipping.
- A simple green salad with balsamic dressing balances the richness.
- Serve with extra cheese on the side so guests can make their bowls extra cheesy.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove over medium heat, adding extra broth if the soup thickens.
- For longer storage, freeze the soup without the noodles for up to 3 months. Add fresh pasta when reheating.
Variations
- Creamy Lasagna Soup: Stir in ½ cup heavy cream or half-and-half for a richer broth.
- Spicy Kick: Use spicy Italian sausage and add extra chili flakes.
- Vegetable Boost: Add zucchini, spinach, or mushrooms during the last 10 minutes of cooking.
Nutritional Information (per serving, ~6 servings)
- Calories: ~420
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 5g
- Sugar: 8g
(Full details available at My Savory Delights)
FAQ Section
Q: How long does it take to make One Pot Lasagna Soup?
A: About 40 minutes total—15 minutes prep and 25 minutes cooking.
Q: Can I substitute the sausage?
A: Yes! Ground beef, chicken, or turkey work great. For vegetarian, use mushrooms or lentils.
Q: Can I freeze it?
A: Definitely. Freeze the soup before adding noodles for best texture. When ready to serve, reheat and add pasta fresh.
Q: Can I make this in the slow cooker?
A: Yes! Brown the sausage and aromatics first, then transfer to a slow cooker with the broth, tomatoes, and seasonings. Cook on low for 6–7 hours or high for 3–4 hours. Stir in noodles during the last 30 minutes.
Conclusion
There you have it—One Pot Lasagna Soup: An Amazing Ultimate Recipe You Need to Try! This dish captures everything you love about classic lasagna but with half the effort and just one pot to clean up. It’s cozy, hearty, and guaranteed to make your kitchen smell like an Italian restaurant.
What I love most is how versatile it is—you can keep it classic, make it spicy, lighten it up, or even make it vegetarian. It’s the perfect meal for weeknights, family dinners, or when you just need a big comforting bowl of something delicious.
So, grab your biggest pot, break up those lasagna noodles, and let’s bring a little cozy magic to your dinner table tonight.
👉 If you try this recipe, let me know in the comments! Share it with a friend, pin it for later, or snap a photo and tag me—I’d love to see your bowls of cheesy lasagna goodness.