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One pot lasagna soup has all the wonderful cheesy, meaty richness of a lasagna, but in soup form! It’s easy and a perfect, hearty soup for a cold day!
I love soup. And I love lasagna. So this one pot lasagna soup is the ultimate, in my opinion.
See, the thing about lasagna is that is takes some extra time to make with all the cooking of noodles and browning meat separately and making the sauce and laying everything together. And then it has to bake for a while until everything is hot and bubbly.
Not to mention cleaning up all the mess and many, many pans and dishes afterwards.
Which, don’t get me wrong, is totally worth it. Sometimes. Other times, it’s cold and blustery out and I find myself craving lasagna without all the work that goes into it. Enter this one pot lasagna soup.
It’s so comforting and warm and the perfect lunch of dinner, especially during Fall and Winter when the days get colder and wet. And it comes together pretty quick, all things considered. And with only one pot to clean afterwards. Perfect.
Just take note that this soup does NOT keep well, so if you think you might have leftovers, here’s what I recommend: just before the step where you add the lasagna noodles to cook, separate out the amount of soup that you don’t think will be eaten that day and put it in the fridge. Or even freeze it. Then go ahead and add the lasagna noodles and finish the recipe according to the instructions.
Then the next day (or whenever you want to finish off the leftover reserved soup), just reheat it to boiling in a pot, add the lasagna noodles, and finish it off by cooking them until al dente and topping with cheeses.
Don’t be intimidated by the length of the ingredient list in this recipe. Just grab a whole bunch of your Italian spices – basil, oregano, rosemary, fennel, thyme – from your spice rack and measure into the soup. It isn’t any more difficult than that.
And if you buy too large of a container of Ricotta cheese or don’t use all of it in one go, just whip up some Lemon Ricotta Pancakes the next day for breakfast with any leftovers!
If you want to lighten this soup up, you could easily sub in ground turkey for the ground beef and cut way back on the cheese. It won’t be quite as lasagna-y without all that melty cheese, but it’s still a phenomenal (and much lighter) soup that way.
More Soup Recipes You’ll Love
- Easy Cheesy Taco Soup
- Smoked Salmon Chowder
- Easy Minestrone Soup
- San Francisco Cioppino Seafood Stew
- Zuppa Toscana (Crock Pot or Stove Top)
- Creamy Leftover Turkey Wild Rice Soup
- Chicken Noodle & Dumpling Soup
- Creamy Irish Leek and Potato Soup
- Chicken Avocado Lime Soup
One Pot Lasagna Soup
- 1/2 pound mild Italian sausage casings removed
- 1/2 pound ground beef
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 8-10 cups chicken broth divided
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 4 Tablespoons tomato paste
- 1 large carrot peeled and diced
- 1 zucchini diced
- 2 Tablespoons chopped fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon fennel seeds crushed
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 8-10 lasagna noodles broken into pieces
- 1 1/4 cups mozzarella cheese grated
- 1/2 cup grated Parmesan cheese
- 8 ounces Ricotta cheese
- 1 Tablespoon fresh basil thinly sliced for garnish
- In a dutch oven or large pot, combine the Italian sausage, ground beef and onions and brown over medium heat, breaking up the meat into small chunks while it cooks, until meat is no longer pink. Add the minced garlic right at the end and stir into the meat and onions, cooking for another 30-60 seconds and drain any excess fat from the pan.
- Add 6 cups of the chicken broth, crushed and diced tomatoes, tomato paste, chopped carrot and zucchini, and all the herbs and spices and give everything a good stir to combine, then bring to a boil, about 15 minutes, while the flavors combine.
- Once the soup is boiling, add the broken lasagna noodles and let them cook until al dente (about 8-12 minutes). Discard bay leaf and stir in the remaining 2-4 cups of chicken broth until the soup is at the consistency you like it. Top with the mozzeralla and Parmesan cheese and divide into bowls. Drop small dollops of Ricotta cheese over the top of each serving and sprinkle with a few strips of basil for garnish.