One-Pot Lasagna Soup is the revolutionary comfort food that delivers all the rich, cheesy goodness of traditional lasagna with a fraction of the effort and cleanup. Imagine diving into a bowl filled with savory Italian sausage, tender pasta, and a robust tomato broth, all topped with a glorious blend of melted cheeses. This isn’t just another soup recipe; it’s a game-changing weeknight dinner solution that will become an instant family favorite. The beauty of this dish lies in its simplicity and incredible flavor. Forget about layering and lengthy baking times. This one-pot wonder is ready in under 45 minutes, making it perfect for busy evenings. Get ready to fall in love with the easiest, most delicious lasagna you’ve ever eaten.

The Ultimate 5-Step Method for Perfect One-Pot Lasagna Soup

Mastering this incredible dish is simpler than you think. The secret lies in building flavors directly in your Dutch oven or large pot. You start by browning the meat to create a flavorful fond, which is the key to a deeply rich broth.

Next, you’ll sauté the aromatics right in the same pot. This technique infuses every element with a complex, savory base. According to the Maillard reaction principles on Wikipedia, browning these ingredients unlocks hundreds of new flavor compounds.

The final magic happens when you simmer the broken lasagna noodles directly in the broth. They release starches that naturally thicken the soup, creating a luxuriously creamy texture without any cream. For more ideas, check out our guide on Cookies and Cream Cookies recipe. This One-Pot Lasagna Soup method is foolproof and delivers restaurant-quality results every single time.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 6 cups chicken broth
• 8 lasagna noodles, broken into bite-sized pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This should take about 5-7 minutes.
2. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for one more minute until fragrant. Be careful not to burn the garlic.
3. Pour in the marinara sauce and chicken broth, then add the broken lasagna noodles, dried basil, oregano, and red pepper flakes. Give everything a good stir to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
5. While the soup simmers, prepare the cheesy topping. In a small bowl, mix together the ricotta, Parmesan, and half of the mozzarella cheese. Season with a pinch of salt and pepper.
6. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of the remaining mozzarella. The residual heat will melt the cheese beautifully. Garnish with fresh basil and serve immediately.

Storage Tips

Let your One-Pot Lasagna Soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating.

For freezing, it’s best to freeze the soup without the pasta or cheese topping. Cook the soup base and freeze it for up to 3 months. When ready to serve, thaw, reheat, cook fresh pasta separately, and add your cheese topping. This prevents a mushy texture.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. IMO, the flavors meld and deepen overnight, making the leftovers arguably even better than the first serving. Avoid boiling when reheating to prevent the dairy from separating.

7 Incredible Benefits of This Revolutionary Soup

This dish offers more than just amazing taste. It’s a practical powerhouse that simplifies your cooking routine. You get all the comfort of lasagna without the traditional hassle.

The health benefits are noteworthy too. By controlling the ingredients, you can make a healthier version than many restaurant options. The Harvard Healthy Eating Plate model emphasizes balanced meals with vegetables and lean proteins, which this soup easily accommodates.

• Minimal Cleanup: Only one pot means less time washing dishes and more time enjoying your meal.
• Time Efficient: Ready in under 45 minutes, it’s perfect for busy weeknights or last-minute dinners.
• Family-Friendly: Kids and adults alike adore the familiar, comforting flavors of this lasagna soup.
• Customizable: Easily adapt it for dietary needs by using plant-based meat and cheese alternatives.
• Meal Prep Champion: It stores and reheats beautifully, making it ideal for weekly lunch preparation.
• Cost Effective: Uses simple, affordable ingredients without compromising on flavor or satisfaction.
• Comfort in a Bowl: It provides the ultimate cozy, satisfying experience that truly nourishes both body and soul.

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Being aware of these common errors will ensure your soup turns out perfectly every single time. For more ideas, check out our guide on Nutter Butter Ghost Cookies recipe. TBH, I’ve made a few of these myself over the years.

• Overcooking the Pasta: The noodles will continue to cook in the hot liquid even off the heat. Aim for al dente to prevent mushiness.
• Skimping on Browning: Don’t rush browning the sausage and aromatics. This step builds the foundational flavor for your entire One-Pot Lasagna Soup.
• Using the Wrong Pot: Ensure your pot is large enough to accommodate all the ingredients with room for bubbling. A 5-6 quart Dutch oven is ideal.
• Adding Cheese Too Early: Never stir the ricotta mixture directly into the hot pot. It will curdle. Always add it as a fresh topping per bowl.

Delicious Alternatives and Variations

This recipe is incredibly versatile. Feel free to get creative and make it your own. The basic method remains the same, but the flavor profiles can shift dramatically.

For a vegetarian version, swap the Italian sausage for a plant-based alternative or use a full pound of chopped mushrooms and spinach. You can also use ground turkey or chicken for a lighter take.

Try different pasta shapes like mafalda, campanelle, or even simple elbow macaroni. They all work wonderfully and hold up well in the broth. For more ideas, check out our guide on No-Bake Cottage Cheese Brownie Batter Protein. Don’t be afraid to experiment with different cheese combinations, too.

Final Thoughts

This One-Pot Lasagna Soup truly is a game-changer for home cooks seeking maximum flavor with minimal effort. It captures the soul-warming essence of a classic Italian dish in a convenient, spoonable format. I guarantee it will earn a permanent spot in your dinner rotation.

Give this recipe a try and experience the magic for yourself. For more inspiration on modernizing classic comfort foods, explore the incredible resources at America’s Test Kitchen. Don’t forget to share your creations online. For more ideas, check out our guide on Old-Fashioned Sour Cream Doughnuts. Happy cooking!

Jessica

One-Pot Lasagna Soup

All the cheesy, saucy goodness of classic lasagna made easy in one pot. This hearty One-Pot Lasagna Soup is a weeknight-friendly comfort food that comes together in under 45 minutes with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 24 ounces marinara sauce
• 6 cups chicken broth
• 8 lasagna noodles, broken into bite-sized pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• salt and black pepper to taste
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• fresh basil for garnish

Equipment

• Dutch oven or large soup pot
• wooden spoon
• measuring cups & spoons
• ladle
• mixing bowl

Method

 

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add Italian sausage and cook until browned, about 5–7 minutes.
2. Add diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for 1 more minute until fragrant.
3. Stir in marinara sauce, chicken broth, broken lasagna noodles, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer 15–20 minutes until pasta is al dente.
4. Meanwhile, combine ricotta, Parmesan, and half of the mozzarella in a small bowl. Season with salt and pepper. Set aside.
5. Ladle soup into bowls and top with a generous spoonful of the ricotta mixture and remaining mozzarella. Garnish with fresh basil. Serve hot.

Notes

To freeze, prepare the soup base without pasta and cheese. Add cooked noodles and toppings when ready to serve. For a creamy twist, stir in 1/4 cup of cream during the final 5 minutes of simmering.