This One-Pot Lasagna Soup combines seasoned ground beef, Italian sausage, tomatoes, herbs, broken lasagna noodles, and melted cheese in one warm, satisfying bowl. It delivers the rich flavor of traditional baked lasagna without layering noodles or using multiple pans.
Finish each bowl with a creamy mixture of ricotta, mozzarella, and Parmesan for the complete lasagna experience. It’s perfect for busy weeknights, cold evenings, family dinners, meal preparation, or whenever you’re craving hearty Italian comfort food.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour
Servings: 8
Why You’ll Love This Recipe
- Classic lasagna flavor
- Made in one pot
- Ready in approximately one hour
- Rich tomato and herb broth
- Tender pieces of lasagna noodles
- Creamy three-cheese topping
- Family-friendly
- Easy to customize
- Excellent for meal preparation
- Perfect for cold weather
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ pound mild Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Tomato Soup Base
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon granulated sugar, optional
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes, optional
- 1 bay leaf
Pasta
- 10 lasagna noodles, broken into bite-sized pieces
- 1–2 cups additional broth, if needed
Three-Cheese Topping
- 1 cup whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
Optional Garnishes
- Fresh basil
- Chopped parsley
- Extra mozzarella
- Grated Parmesan
- Crushed red pepper flakes
- Garlic croutons
- Drizzle of olive oil
How to Make One-Pot Lasagna Soup
Step 1: Heat the Pot
Place a large Dutch oven or heavy soup pot over medium-high heat.
Add the olive oil and allow it to warm for approximately 30 seconds.
Use a pot that holds at least six quarts so there is enough room for the noodles and broth.
Step 2: Brown the Ground Beef
Add the ground beef to the pot.
Break it into small pieces with a wooden spoon and cook for approximately 3–4 minutes.
The beef does not need to be fully cooked before the sausage is added.
Step 3: Add the Italian Sausage
Add the Italian sausage to the ground beef.
Continue cooking for approximately 5–7 minutes, breaking the meat into small pieces, until it is browned and fully cooked.
Step 4: Add the Onion
Stir the diced onion into the meat.
Cook for approximately 3–4 minutes, or until the onion begins to soften and becomes translucent.
Step 5: Add the Garlic
Add the minced garlic.
Cook for approximately 30 seconds, stirring constantly.
Garlic burns quickly, so add the tomato paste as soon as it becomes fragrant.
Step 6: Drain Excess Grease
If the meat has released a large amount of grease, carefully drain most of it from the pot.
Leave a small amount behind for flavor.
Return the pot to medium heat.
Step 7: Cook the Tomato Paste
Add the tomato paste and stir it into the meat.
Cook for approximately 1–2 minutes, stirring frequently.
Cooking the paste briefly deepens its flavor and reduces its raw tomato taste.
Step 8: Add the Tomatoes
Pour in the crushed tomatoes, diced tomatoes, and tomato sauce.
Stir well and scrape the bottom of the pot to loosen any flavorful browned pieces.
Step 9: Add the Broth and Seasonings
Pour in six cups of broth.
Add the sugar, Italian seasoning, basil, oregano, garlic powder, red pepper flakes, salt, black pepper, and bay leaf.
Stir until everything is evenly combined.
The sugar is optional, but it can balance particularly acidic tomatoes.
Step 10: Simmer the Soup
Bring the soup to a gentle boil.
Reduce the heat to medium-low, partially cover the pot, and simmer for approximately 15 minutes.
Stir occasionally so the ingredients do not stick to the bottom.
Step 11: Prepare the Lasagna Noodles
Break each uncooked lasagna noodle into small, spoon-friendly pieces.
The pieces do not need to be perfectly uniform, but keeping them similar in size helps them cook evenly.
Step 12: Add the Noodles
Remove and discard the bay leaf.
Stir the broken lasagna noodles into the simmering soup.
Make sure most of the pasta is submerged in the liquid.
Step 13: Cook Until Tender
Simmer the soup uncovered for approximately 10–14 minutes, or until the noodles are al dente.
Stir frequently, especially during the first few minutes, to prevent the noodle pieces from sticking together.
Cooking time may vary depending on the thickness and brand of pasta.
Step 14: Adjust the Consistency
The noodles will absorb a considerable amount of broth.
If the soup becomes too thick, add one or two cups of warm broth until it reaches your preferred consistency.
The soup will continue thickening as it rests.
Step 15: Prepare the Cheese Topping
While the noodles cook, combine the ricotta, mozzarella, Parmesan, parsley, and black pepper in a medium bowl.
Stir until evenly blended.
Keep the mixture refrigerated until serving if the soup is not yet ready.
Step 16: Taste and Season
Taste the soup and adjust the salt, pepper, Italian seasoning, or red pepper flakes.
If the tomato flavor is too acidic, add a small pinch of sugar or a splash of cream.
Step 17: Serve
Ladle the hot lasagna soup into bowls.
Place a generous spoonful of the ricotta mixture in the center of each serving.
Allow the cheese to soften for a moment, then swirl it into the soup.
Step 18: Garnish
Finish each bowl with fresh basil, parsley, mozzarella, Parmesan, or crushed red pepper.
Serve immediately with garlic bread or a crisp green salad.
The Best Meat for Lasagna Soup
A combination of ground beef and Italian sausage provides the richest lasagna flavor.
Ground beef adds a hearty texture, while sausage contributes garlic, herbs, and seasoning.
You can also use:
- Ground turkey
- Ground chicken
- Ground pork
- Spicy Italian sausage
- Sweet Italian sausage
- Plant-based ground meat
- A mixture of beef and veal
Drain excessive fat after browning so the soup does not become oily.
Can I Make It Without Sausage?
Yes. Replace the sausage with an equal amount of ground beef, turkey, or chicken.
Increase the Italian seasoning slightly to replace some of the flavor normally provided by the sausage.
You can also leave the sausage out without replacing it for a lighter soup.
The Best Noodles for Lasagna Soup
Traditional lasagna noodles create the most recognizable texture.
Regular, oven-ready, or whole-wheat lasagna noodles can all work, although cooking times may vary.
Other pasta options include:
- Mafaldine
- Bow ties
- Rotini
- Penne
- Rigatoni
- Cavatappi
- Broken manicotti shells
Choose a sturdy pasta that can hold up in the tomato broth.
How to Keep the Noodles from Becoming Mushy
Cook the pasta only until al dente and remove the pot from the heat promptly.
For the best texture:
- Add the noodles near the end
- Stir them frequently
- Check them before the suggested cooking time ends
- Avoid over-simmering the finished soup
- Serve the soup soon after cooking
- Store leftover pasta separately when possible
The noodles will continue absorbing liquid as the soup sits.
Should I Cook the Pasta Separately?
You do not have to, but cooking it separately is helpful when preparing the soup ahead.
Boil the pasta until al dente, drain it, and store it separately. Add a portion to each bowl before ladling in the hot soup.
This keeps the noodles from absorbing the broth during refrigeration and makes leftovers easier to reheat.
The Best Tomatoes for Lasagna Soup
Crushed tomatoes provide body, while diced tomatoes add texture.
Tomato sauce creates a smooth, cohesive broth, and tomato paste gives the soup a deeper, slow-cooked flavor.
For a slightly smoky variation, use fire-roasted crushed or diced tomatoes.
Choose good-quality canned tomatoes because their flavor forms the foundation of the soup.
How to Balance Acidic Tomato Flavor
Tomatoes can vary considerably in acidity.
If the finished soup tastes too sharp, add:
- A small pinch of sugar
- A tablespoon of butter
- A splash of heavy cream
- Extra ricotta
- Finely shredded carrot
- Additional broth
Make adjustments gradually so the soup does not become overly sweet.
The Best Cheese for Lasagna Soup
Ricotta, mozzarella, and Parmesan create the classic lasagna flavor.
Other good options include:
- Cottage cheese
- Provolone
- Pecorino Romano
- Asiago
- Fontina
- Mascarpone
- Italian cheese blend
Whole-milk ricotta provides the creamiest topping, but part-skim ricotta also works.
Can I Use Cottage Cheese?
Yes. Replace the ricotta with an equal amount of small-curd cottage cheese.
For a smoother texture, blend the cottage cheese briefly before mixing it with the mozzarella and Parmesan.
Cottage cheese creates a slightly lighter topping with plenty of protein.
Creamy Lasagna Soup
Stir ½–1 cup of heavy cream into the soup after the noodles are tender.
Keep the heat low and avoid boiling after adding the cream.
You can also add four ounces of softened cream cheese for an especially rich version.
Spicy Lasagna Soup
Use hot Italian sausage and increase the crushed red pepper flakes.
Add diced jalapeños or Calabrian chile paste for additional heat.
Finish each serving with extra Parmesan and red pepper flakes.
Chicken Lasagna Soup
Replace the beef and sausage with two pounds of diced boneless chicken.
Brown the chicken with the onion, then continue with the recipe.
Cook the chicken until it reaches an internal temperature of 165°F.
White Lasagna Soup
Omit the tomato products and use eight cups of chicken broth.
Add cooked chicken, mushrooms, spinach, cream, Parmesan, and mozzarella.
Thicken the soup lightly with a cornstarch slurry or a butter-and-flour roux.
Vegetarian Lasagna Soup
Omit the meat and add:
- Mushrooms
- Zucchini
- Bell peppers
- Spinach
- White beans
- Lentils
- Plant-based ground meat
Sauté the vegetables before adding the tomatoes and vegetable broth.
Spinach Lasagna Soup
Stir four cups of baby spinach into the soup after the noodles are cooked.
Continue stirring until the leaves wilt.
Spinach adds color and creates a flavor similar to vegetable lasagna.
Mushroom Lasagna Soup
Cook eight ounces of sliced mushrooms with the onion.
Use cremini mushrooms for a deeper, earthier flavor.
Add baby spinach and extra Parmesan immediately before serving.
Can I Add More Vegetables?
Yes. Good additions include:
- Mushrooms
- Spinach
- Zucchini
- Bell peppers
- Carrots
- Celery
- Kale
- Broccoli
- Eggplant
Sauté firm or watery vegetables before adding the broth so they develop flavor and do not dilute the soup.
Gluten-Free Lasagna Soup
Use gluten-free lasagna noodles or another sturdy gluten-free pasta.
Confirm that the sausage, broth, tomato products, and seasonings are certified gluten-free.
Gluten-free pasta can soften quickly, so monitor it closely.
What to Serve with Lasagna Soup
This soup pairs especially well with:
- Garlic bread
- Breadsticks
- Focaccia
- Dinner rolls
- Caesar salad
- Garden salad
- Roasted broccoli
- Green beans
- Antipasto salad
- Parmesan crisps
- Garlic croutons
Bread is particularly useful for soaking up the rich tomato broth.
Can I Prepare It Ahead?
Yes. Prepare the meat and tomato soup base up to three days in advance.
Cool and refrigerate it in an airtight container.
When ready to serve, bring the soup base to a simmer and cook the noodles directly in it.
Prepare the ricotta topping separately and refrigerate it until serving.
Storage
Allow the soup to cool before transferring it to airtight containers.
Refrigerate for up to 3–4 days.
The noodles will continue absorbing broth, so the soup will become thicker during storage.
Store the cheese topping separately.
How to Reheat Lasagna Soup
Reheat the soup gently in a saucepan over medium heat.
Add a splash of broth or water to loosen the consistency.
Stir frequently until the soup is steaming hot.
Add fresh ricotta topping only after the soup has been transferred to individual bowls.
Can You Freeze Lasagna Soup?
The meat and tomato soup base freezes very well.
For the best texture, freeze it before adding the noodles and cheese.
Cool the base completely and freeze it in airtight containers for up to 3 months.
Thaw it overnight in the refrigerator, bring it to a simmer, and add fresh noodles. Prepare the cheese topping while the pasta cooks.
Frequently Asked Questions
What is lasagna soup?
Lasagna soup combines meat sauce, broth, lasagna noodles, and cheese in an easy soup inspired by traditional lasagna.
Is lasagna soup made in one pot?
Yes. The meat, sauce, broth, and noodles can all be cooked in the same pot.
Do I cook the noodles first?
No. The broken noodles cook directly in the simmering soup.
Can I cook the noodles separately?
Yes. This is especially helpful when preparing the soup ahead or storing leftovers.
Why is my soup too thick?
The noodles absorb broth as they cook and rest. Add additional warm broth until the soup loosens.
Can I use oven-ready lasagna noodles?
Yes. They may cook more quickly, so check them frequently.
Can I use ground turkey?
Yes. Ground turkey or chicken can replace the beef and sausage.
Can I leave out the ricotta?
Yes. Use cottage cheese, cream cheese, or extra mozzarella and Parmesan.
Can I add spinach?
Yes. Stir it into the soup after the pasta becomes tender.
How do I make it creamy?
Add heavy cream or softened cream cheese near the end.
Can I make it vegetarian?
Yes. Replace the meat with mushrooms, lentils, beans, or plant-based ground meat and use vegetable broth.
How can I make it spicy?
Use hot Italian sausage and add crushed red pepper or chile paste.
How long will leftovers keep?
Properly refrigerated leftovers keep for approximately 3–4 days.
Can I freeze the soup?
Yes. Freeze the tomato and meat base without the noodles and cheese for the best texture.
Pro Tips
Brown the beef and sausage thoroughly, then cook the tomato paste for one or two minutes to develop a deeper flavor.
Break the lasagna noodles into small, spoon-friendly pieces and stir them frequently while they cook.
Keep extra warm broth nearby because the noodles absorb liquid quickly. Add the ricotta, mozzarella, and Parmesan mixture to individual bowls immediately before serving.
Final Thoughts
This One-Pot Lasagna Soup brings together seasoned beef, Italian sausage, tomatoes, herbs, tender noodles, and creamy cheese in one comforting meal. It provides all the familiar flavor of layered lasagna with considerably less preparation and cleanup.
Serve it for a busy weeknight, relaxed family dinner, or chilly weekend meal. With easy variations such as creamy, spicy, vegetarian, chicken, spinach, or white lasagna soup, it is a versatile recipe everyone can enjoy.
