Hey y'all! If you're craving all the cheesy, savory goodness of classic lasagna but want it on the table fast and without a mountain of dishes, this BEST EVER One-Pot lasagna Soup Recipe will become your new go-to. It's cozy, hearty, and loaded with flavor—the perfect meal for family weeknights, lazy Sundays, or impressing dinner guests. Even better, it’s all done in one pot! Let’s get cooking!

Why You’ll Love This

Ultimate Comfort Food: All the flavor of lasagna, but with way less effort—hello, soup form!
One-Pot Wonder: Minimal clean up and no fuss, this soup is weeknight-friendly.
Customizable: Easily tweak to fit your family's tastes, with lots of variation ideas below.
Hearty and Filling: Packed with meat, tender pasta, and rich tomato broth to satisfy hunger.
Perfect for Leftovers: Save any extras for an easy lunch—the soup’s even tastier the next day.

Ingredients

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy), casings removed
1 pound lean ground beef
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
6 cups low-sodium chicken broth
10 uncooked lasagna noodles, broken into 2-inch pieces
½ cup heavy cream
1 cup shredded mozzarella cheese, plus extra for topping
½ cup grated Parmesan cheese, plus extra for topping
Fresh basil or parsley, chopped, for garnish
Ricotta cheese, for serving

Directions

Step 1: Brown the Meat

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add Italian sausage and ground beef, breaking up with a spatula, and cook until browned and cooked through, about 6-7 minutes. Drain any excess fat if needed.

Step 2: Add the Aromatics

Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute until fragrant.

Step 3: Make the Broth

Stir in tomato paste, crushed tomatoes, tomato sauce, and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pot.

Step 4: Add the Pasta

Gently add broken lasagna noodles. Simmer uncovered for 15 minutes, stirring occasionally, until noodles are tender but still al dente.

Step 5: Finish the Soup

Lower the heat to low. Stir in heavy cream, mozzarella, and Parmesan until melted and creamy. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle soup into bowls and top with a scoop of ricotta, extra mozzarella, Parmesan, and fresh basil or parsley. Serve piping hot!

Notes

For a lighter soup, substitute half-and-half for the heavy cream or omit it altogether.
Break the noodles into evenly sized pieces to ensure they cook uniformly.
Stir often after adding the pasta; this keeps the noodles from sticking to the pot and to each other.

Variations

Vegetarian: Omit the meat and add a can of drained white beans and extra veggies like mushrooms and zucchini.
Spicy: Use spicy Italian sausage and double the red pepper flakes.
Gluten-Free: Swap regular noodles for your favorite gluten-free lasagna noodles.

Required Equipment

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or heat-resistant spatula
Chef’s knife & cutting board
Ladle

Storage Instructions

Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days.
To freeze, omit the noodles and add them fresh when reheating; freeze the broth and meat base for up to 2 months.
Reheat on the stovetop over medium heat, adding a splash of broth as needed to thin if the soup thickens.

Serving Suggestions

Serve with warm garlic bread or crusty baguette for dipping.
Pair with a crisp Caesar salad or a simple mixed greens salad for balance.
Top each bowl with extra dollops of ricotta and a sprinkle of freshly chopped basil for restaurant-worthy presentation.

Pro Tips

Don’t overcook the noodles—they’ll continue to soften as the soup sits.
Browning the sausage and beef well adds extra flavor to every spoonful.
Add more broth if you prefer a thinner, more soup-like consistency.

FAQ

Q: Can I make this lasagna soup in advance?
A: Absolutely! The flavors deepen as it sits. For best pasta texture, add cooked noodles when reheating.

Q: Can I use ground turkey or chicken?
A: Yep! Swap in ground turkey or chicken for a lighter version—just be sure to season well for maximum flavor.

Q: Can I use a slow cooker?
A: Yes, complete steps 1-3 on the stovetop, then transfer to the slow cooker. Add pasta 30 minutes before serving to avoid mushy noodles.