This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
One Pot Lasagna Soup is an easy, no-fuss recipe with a rich tomato broth and cheesy ricotta topping. It's ultimate comfort in every spoonful!
There's something comforting about lasagna — layers of pasta, rich sauce, melted cheese, and memories of family gatherings.
But constructing a multi-layered masterpiece can feel daunting, especially after a long day. Even crock-pot lasagna requires advance planning.
Enter hearty lasagna soup with a creamy ricotta topping, a twist on the Italian classic. It captures the soul-warming essence of its layered counterpart with a fraction of the effort.
It's a hug in a bowl and the answer to what's for dinner on busy weeknights when you don't have time for meal prep.
Here are more reasons you'll love this easy lasagna soup recipe:
- It uses one pot for easy cleanup.
- There's no baking involved. It cooks quickly on the stovetop.
- It calls for a handful of simple ingredients and is easy to customize based on what you have in the pantry.
- It's healthy and can be made with extra veggies, so it's a complete meal.
- Any protein can be used. I love pre-cooked Italian chicken sausage links. My hubby loves it with ground beef. We'll show you all the different ways you can make it.
- The best part? It's ready in under 30 minutes!
Jump to:
Ingredients
You'll need these ingredients to make easy lasagna soup:
- Italian sausage - We used pre-cooked chicken sausage links to cut out more cooking time in this already quick and easy recipe. Simply cut it into slices so it's ready to go.
- Uncooked sausage, ground beef, and ground turkey can be used instead.
- Onion and minced garlic
- Vegetable broth, chicken broth, beef broth, or any stock. Use a low-sodium product to keep the level of salt down.
- Tomato sauce - A mixture of 1 cup of tomato paste and 1 cup of water can be used instead.
- Diced Tomatoes - We used petite diced tomatoes. Use the juices, too.
- Italian seasoning or a mixture of dried basil and oregano. Add red pepper flakes for an extra kick.
- Lasagna noodles or pasta of choice. These are broken into pieces and give this soup its signature look.
- Any pasta will work. The simmering time to cook the pasta may vary.
- Gluten-free noodles can be used.
- Baby spinach leaves are trimmed and cut into ribbons or chopped. This can be left out, or additional veggies can be added. See the variations section below.
- Mozzarella cheese is mixed into the soup and used as a topping.
- Parmesan cheese is grated and stirred into the base for a cheesy flavor.
- Ricotta cheese or cottage cheese is scooped on top.
- Olive oil, salt, and pepper round out the ingredient list.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Here's how to make the best one-pot lasagna soup:
Tip: Open all cans and have ingredients prepped before getting started! This easy soup comes together very quickly.
- Heat olive oil over medium heat in a large Dutch oven or pot. Add diced onions and saute for 5 minutes to soften. Add minced garlic and cook for one minute more.
- If using uncooked meat in this recipe, brown and crumble it along with the onion. Drain off extra fat before proceeding.
- Add broth, tomato sauce, diced tomatoes, Italian seasoning, and broken lasagna noodles to the pot. Bring soup to a boil, then reduce the heat to low.
- Simmer until the noodles are tender, about 15 minutes. Add spinach and sliced sausage about halfway through.
- Stir Parmesan cheese and half the mozzarella cheese into the soup.
To serve, ladle lasagna soup into bowls. Sprinkle the remaining mozzarella cheese over the top and drop a dollop of ricotta cheese in the center.
Chopped fresh basil or parsley is the perfect garnish!
Variations
Make this one-pot lasagna soup recipe work for you! Below are some popular variations:
Vegetarian
To make a meatless version, replace the meat with about 3 cups of vegetables. Zucchini, carrots, kale, eggplant, bell peppers, mushrooms, broccoli, or cauliflower are all good choices. Cut into bite-sized pieces and saute along with the onion to soften. Frozen vegetables will work.
Vegan
Use vegan sausage or lentils, tofu ricotta, and vegan Parmesan cheese for a plant-based version. Add more vegetables, too!
Crock-Pot
To make slow cooker lasagna soup:
- Cook the onions and brown meat, if using.
- Add cooked protein and all the other ingredients to the crock-pot, except for the cheeses and noodles.
- Cook on high for about 4 hours or on low for 8 hours.
- Stir in the lasagna noodles about 30 minutes before you're ready to serve it.
- Stir the cheeses in at serving time.
Low-Carb
Use a lower-carb noodle, like Carba Nada, or omit the pasta and add more veggies instead.
What to Serve with Lasagna Soup
- Bread, such as a crusty baguette, garlic bread, cloud bread made with ricotta
- Salad - Caesar salad, mixed greens with Italian dressing, or Caprese-style grape tomato salad
- Roasted or air-fried vegetables, such as crispy green beans
- Traditional bruschetta or zucchini bruschetta
- Easy stuffed mushrooms with cream cheese and spinach.
- Italian desserts, like tiramisu and panna cotta with berries, are a decadent way to go. Or serve it with low-carb whipped cottage cheese dessert cups!
Storage
Before storing, allow leftover lasagna soup to come to room temperature.
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezer: Store in a freezer-safe container, leaving a little space at the top for the soup to expand as it freezes. Store in the freezer for up to 2-3 months. To use, thaw in the refrigerator overnight and then reheat.
- Reheating: When you're ready to enjoy the soup again, you can reheat it on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the refrigerator, consider adding a splash of broth or water to adjust the consistency.
- Note on Noodles: If you anticipate having a lot of leftover soup, consider cooking them separately and adding them to individual servings. This way, when you store the soup, the noodles won't become overly soft from soaking for extended periods.
More Easy Italian-Inspired Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy One Pot Lasagna Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 11 ounces Italian chicken sausage (pre-cooked links) Cut into slices. One pound of ground beef or uncooked sausage can be used instead.
- ½ cup diced onion about ½ onion
- 2 garlic cloves minced
- 4 cups vegetable broth, low-sodium or chicken broth
- 15 ounces tomato sauce 1 can
- 14.5 ounce diced tomatoes (undrained) 1 can
- 1 teaspoon Italian seasoning or ½ teaspoon basil, ½ teaspoon oregano
- 4 ounces broken lasagna noodles or pasta of choice
- 2 cups fresh baby spinach leaves trimmed and cut into ribbons
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- 1 cup ricotta cheese or cottage cheese;
Instructions
- Tip: Open all cans and have ingredients prepped before getting started.
- In a large pot, heat olive oil over medium heat. Add diced onions to the pot and saute for 5 minutes to soften. Note: If using ground beef, brown and crumble it along with the onion and drain off excess fat before proceeding.
- Add minced garlic to the pot and cook for one minute more.
- Add broth, diced tomatoes (including juices,) tomato sauce, Italian seasoning, and broken lasagna noodles to the pot. Bring soup to a boil, then reduce the heat to low.
- Simmer until the pasta is tender, about 15 minutes. Add spinach and sliced sausage about halfway through.
- Stir Parmesan cheese and half of the mozzarella cheese into the soup.
- To serve, ladle lasagna soup into serving bowls. Sprinkle the remaining mozzarella cheese over the top and drop a dollop of ricotta cheese in the center. Enjoy!
Notes
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezer: Store in a freezer-safe container, leaving a little space at the top for the soup to expand as it freezes. Store in the freezer for up to 2-3 months. To use, thaw in the refrigerator overnight and then reheat.
- Reheating: When you're ready to enjoy the soup again, you can reheat it on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the refrigerator, consider adding a splash of broth or water to adjust the consistency.
- Note on Noodles: If you anticipate having a lot of leftover soup, consider cooking the noodles separately and adding them to individual servings. This way, when you store the soup, the noodles won't become overly soft from soaking for extended periods.
Lisa says
I love this recipe! I swapped the chicken sausage for some veggie sausage because I'm vegetarian and it came out great.