One-pot lasagne soup

Hey y'all! If you've ever craved all the cheesy goodness and rich flavor of classic lasagna—but wished for half the effort and way less cleanup—this one-pot lasagne soup is about to become your new favorite comfort dish. It combines everything you love about lasagna (tender noodles, savory meat, oozy melted cheese, and a robust tomato base) into one big cozy pot. Perfect for busy weeknights, family dinners, or when you just need a big bowl of something warm and delicious. Let’s get cooking!

Why You'll Love This

• One-pot magic: All your favorite lasagna flavors made easy with minimal cleanup.
• Quick & hearty: Ready in under an hour, this soup is satisfying enough for lunch or dinner.
• Customizable: Easily modify the ingredients to suit your tastes or dietary needs.
• Family-approved: Even picky eaters will love this cheesy, comforting dish!
• Leftover-friendly: Tastes even better the next day, making it ideal for meal prep.

Ingredients

• 2 tablespoons olive oil
• 1 pound (450g) Italian sausage or ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups (960ml) low-sodium chicken or vegetable broth
• 8 sheets of lasagna noodles, broken into bite-sized pieces
• ½ cup heavy cream or whole milk
• 1 cup shredded mozzarella cheese
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese, plus more for topping
• Salt & black pepper, to taste
• Fresh basil, chopped, for garnish

Directions

1. Sauté the Aromatics

1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the diced onion and cook until soft and translucent, about 4 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

2. Brown the Meat

4. Add the Italian sausage (or ground beef) to the pot. Cook until browned and cooked through, breaking up the meat with a spoon, about 5-7 minutes. Drain excess fat if needed.

3. Build Flavor

5. Sprinkle in the oregano, basil, thyme, red pepper flakes (if using), and tomato paste. Stir for 2 minutes, letting the tomato paste darken slightly.

4. Add Liquids and Noodles

6. Pour in the crushed tomatoes and chicken (or vegetable) broth. Bring the mixture to a gentle boil.
7. Stir in the broken lasagna noodles. Reduce heat to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until noodles are al dente.

5. Make it Creamy & Cheesy

8. Reduce heat to low. Stir in the heavy cream, mozzarella, ricotta, and Parmesan.
9. Gently simmer for 2-3 minutes until the cheeses are melted and the soup is creamy. Season with salt and black pepper to taste.

6. Serve

10. Ladle hot soup into bowls, top with extra Parmesan, a dollop of ricotta, and fresh basil.

Notes

• Noodle Tip: Stir often after adding the noodles to keep them from clumping or sticking to the bottom of the pot.
• Sausage Substitution: Use ground turkey or plant-based crumbles for a lighter or vegetarian version.
• For Extra Creaminess: Swap half the broth for evaporated milk or add a splash of half-and-half.

Variations

• Vegetarian Lasagne Soup: Omit the meat and add chopped mushrooms, zucchini, and spinach for a veggie-packed version.
• Spicy Lasagne Soup: Double the red pepper flakes and use spicy Italian sausage.
• Gluten-Free: Use gluten-free lasagna noodles to make this dish celiac-friendly.

Required Equipment

• Large Dutch oven or heavy-bottomed soup pot (at least 5 quarts)
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Ladle for serving

Storage Instructions

• Let soup cool completely, then store in an airtight container in the fridge for up to 4 days.
• To freeze, portion cooled soup into freezer-safe containers, leaving 1-inch headspace. Freeze up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
• Note: Lasagna noodles will soften more when stored, but the flavors deepen the next day!

Suggested Pairings & Serving Recommendations

• Serve with warm garlic bread or a crusty baguette.
• Add a crisp green salad dressed with balsamic vinaigrette for a lighter side.
• Enjoy with a bold red wine or sparkling water with lemon for a refreshing meal.

Pro Tips

• Break noodles into uneven pieces for an authentic rustic texture.
• Add fresh spinach during the last 2 minutes of simmering for extra nutrients.
• For super cheesy bites, save some mozzarella to sprinkle on top of each bowl!

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?

Yes! The soup tastes even better the next day. Add a splash of extra broth when reheating if it thickens too much.

Do I have to use ricotta cheese?

No, but ricotta gives the soup a classic lasagna flavor. Cottage cheese is a good substitute!

Can I use other pasta shapes?

Definitely—try penne, rotini, or broken mafalda noodles if you're out of lasagna sheets.

Prep & Cooking Times

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

★★★★★ 4.70 from 8 ratings

One-pot lasagne soup

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A cozy and hearty one-pot lasagne soup featuring all the flavors of classic lasagna in a simple, easy-to-make soup. Perfect for a comforting weeknight dinner with minimal cleanup.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (28 oz) crushed tomatoes
• 4 cups low sodium chicken broth
• 8 lasagne noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
2. 2
   Add ground beef to the pot. Cook, breaking it apart, until browned and cooked through. Drain excess fat if needed.
3. 3
   Stir in dried oregano, dried basil, crushed tomatoes, and chicken broth. Bring to a simmer.
4. 4
   Add broken lasagne noodles to the pot. Simmer for about 15 minutes, stirring occasionally, until noodles are tender.
5. 5
   Season the soup with salt and black pepper to taste. Ladle soup into bowls and top each serving with a spoonful of ricotta and some shredded mozzarella cheese. Garnish with fresh basil and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 30gg

Fat: 23gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 49gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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