Easy One Pot Lasagna Soup (Ready in 45 Minutes)

I love lasagna, but I do not always have the time or patience for layering noodles, sauce and cheese and then waiting an hour for it to bake. That is exactly why I started making lasagna soup. It has all the cozy flavors of a classic lasagna, the meaty tomato sauce, tender noodles and creamy cheese on top, but it is made in one pot in about 45 minutes. On cold nights, this is the dinner everyone in my house gets excited about.

Quick answer: To make lasagna soup, brown 1 lb (450g) of Italian sausage or ground beef with onion and garlic, then stir in tomato paste, crushed tomatoes, chicken broth and Italian seasoning. Simmer for 15 minutes, add 8 oz (225g) of broken lasagna noodles and cook for 10 to 12 minutes until tender. Serve each bowl with a spoonful of ricotta, mozzarella and Parmesan mixed together.

It makes about 6 big bowls and the leftovers are even better the next day.

Why You Will Love This Lasagna Soup

• All the lasagna flavor, much less work. No layering, no long bake, and no lasagna pan to scrub.
• One pot. Everything cooks together, even the noodles.
• Ready in 45 minutes. A great weeknight dinner that feels like Sunday comfort food.
• The cheese topping. A scoop of creamy, cheesy ricotta melting into every bowl is what makes it taste like real lasagna.
• It feeds a family. And it is easy to double for guests.

Ingredients

This serves about 6 people.

For the soup

• 1 tbsp olive oil
• 1 lb (450g) mild Italian sausage, casings removed (or ground beef, or half and half)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste (tomato purée in the UK)
• 1 can (28 oz / 800g) crushed tomatoes
• 6 cups (1.4 liters) low sodium chicken broth
• 2 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 1 bay leaf
• 1 tsp sugar (optional, to balance the tomatoes)
• Salt and black pepper to taste
• 8 oz (225g) lasagna noodles, broken into 1 to 2 inch (2.5 to 5 cm) pieces
• 2 handfuls baby spinach (optional)
• A handful of fresh basil, chopped

For the cheese topping

• 1 cup (250g) whole milk ricotta
• 1 cup (115g) shredded mozzarella
• ½ cup (50g) grated Parmesan
• A pinch of salt, pepper and dried oregano

A few notes on the ingredients

Sausage or beef: Italian sausage brings a lot of flavor because it is already seasoned with fennel and garlic. If you use ground beef, add ½ tsp of fennel seeds or extra Italian seasoning.

Noodles: Regular lasagna noodles broken into pieces give the most authentic feel. You can also use mafalda, campanelle or any short pasta. Avoid no boil noodles, as they turn soft too quickly.

Ricotta: In the UK, ricotta is easy to find in most supermarkets. Cottage cheese blended until smooth makes a good swap.

How to Make Lasagna Soup (Step by Step)

1. Brown the meat. Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the sausage and cook for 6 to 7 minutes, breaking it into small pieces, until browned. Drain off most of the fat, leaving about 1 tablespoon.
2. Cook the onion and garlic. Add the onion and cook for 4 to 5 minutes until soft. Stir in the garlic for 1 minute.
3. Toast the tomato paste. Stir in the tomato paste and cook for 2 minutes until it turns a darker red. This deepens the flavor.
4. Add the liquids. Pour in the crushed tomatoes and broth. Add the Italian seasoning, red pepper flakes, bay leaf, sugar, and a pinch of salt and pepper. Stir and scrape the bottom of the pot.
5. Simmer. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes so the flavors come together.
6. Cook the noodles. Add the broken noodles and stir well so they do not stick together. Simmer for 10 to 12 minutes, stirring often, until tender.
7. Finish. Remove the bay leaf. Stir in the spinach and basil until wilted. Taste and add more salt and pepper if needed.
8. Make the cheese topping. While the soup simmers, mix the ricotta, mozzarella, Parmesan, salt, pepper and oregano in a small bowl.
9. Serve. Ladle the soup into bowls and top each one with a big spoonful of the cheese mixture. Let it melt for a minute, then dig in.

Step	Time
Prep	10 minutes
Brown meat and vegetables	12 minutes
Simmer soup	15 minutes
Cook noodles	10 to 12 minutes
Total	About 45 to 50 minutes

Crockpot Lasagna Soup

Want dinner ready when you walk in the door? Here is how I make it in the slow cooker.

1. Brown the meat, onion and garlic in a pan first (steps 1 and 2), then add them to the crockpot.
2. Add the tomato paste, crushed tomatoes, broth, seasonings and bay leaf. Stir well.
3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
4. About 30 minutes before serving, turn it to high and stir in the broken noodles. Cook for 20 to 30 minutes until tender, stirring once or twice.
5. Stir in the spinach and basil, then serve with the cheese topping.

Instant Pot version: Brown the meat and vegetables on the sauté setting. Add everything else, including the noodles, pressing them under the liquid. Pressure cook on high for 4 minutes, then quick release.

Easy Variations

• Vegetarian lasagna soup. Skip the meat and use vegetable broth. Add 8 oz (225g) of chopped mushrooms, 1 diced zucchini (courgette) and a can of drained white beans.
• Chicken lasagna soup. Use ground chicken or shredded rotisserie chicken.
• White lasagna soup. Skip the crushed tomatoes and use extra broth plus ½ cup (120 ml) of cream for a creamy, Alfredo style version.
• Spicy lasagna soup. Use hot Italian sausage and an extra pinch of red pepper flakes.
• Low carb lasagna soup. Leave out the noodles and add sliced zucchini or cabbage instead.
• Extra veggies. Add a diced bell pepper and carrot with the onion.

What to Serve with Lasagna Soup

• Garlic bread or cheesy garlic knots
• Crusty Italian bread or focaccia
• A simple Caesar or green salad
• Roasted broccoli or green beans

My Tips for the Best Lasagna Soup

• Toast the tomato paste. Cooking it for a couple of minutes makes the soup taste rich and slow cooked.
• Break the noodles small. Bite size pieces are easier to eat with a spoon.
• Stir often after adding noodles. They like to stick to each other and to the bottom of the pot.
• Do not skip the cheese topping. It turns a good tomato soup into a real lasagna experience.
• Planning leftovers? Cook the noodles separately. Store them apart from the soup so they do not get soft and soak up all the broth.

How to Store and Reheat

Fridge: Store the soup in an airtight container for up to 4 days. Keep the cheese topping in a separate container. The noodles will soak up broth overnight, so add a splash of broth or water when reheating.

Freezer: Freeze the soup without noodles for up to 3 months. Thaw overnight in the fridge, bring it to a simmer, and cook fresh noodles in it.

Reheating: Warm on the stove over medium heat until hot, or microwave individual bowls for 2 to 3 minutes, stirring halfway. Add the cheese topping after reheating.

Lasagna Soup FAQs

What is lasagna soup?

Lasagna soup is a one pot soup with all the flavors of lasagna: a meaty tomato broth, tender lasagna noodles and a creamy ricotta, mozzarella and Parmesan topping.

Can I use ground beef instead of sausage?

Yes. Ground beef works well. Add extra Italian seasoning and a pinch of fennel seeds to bring back some of the sausage flavor.

Why did my noodles soak up all the broth?

Pasta keeps absorbing liquid as it sits. Serve the soup soon after cooking, or cook the noodles separately and add them to each bowl.

Can I make lasagna soup without ricotta?

Yes. Use blended cottage cheese, or simply top each bowl with mozzarella and Parmesan. A spoon of mascarpone or cream cheese is also tasty.

Is lasagna soup freezer friendly?

Yes, as long as you freeze it without the noodles and cheese topping. Add both fresh when you reheat it.

How long does lasagna soup last in the fridge?

It lasts up to 4 days in the fridge in a sealed container.

Final Thoughts

Lasagna soup gives you everything you love about lasagna with half the work and only one pot to wash. It is warm, filling and perfect for chilly evenings. Make a big pot this week, set out some garlic bread, and watch it disappear.