5 from 6 votes
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!
One Pot Lasagna Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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!

Course: Dinner, Main Course, pasta, Soup
Cuisine: Italian
Servings: 8 servings
Calories: 440 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
  • 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
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can 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
Instructions
  1. 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.
  2. 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.

  3. 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.
Recipe Notes

If you anticipate having leftover, remove the portion of the soup you think will not be consumed immediately prior to adding the lasagna noodles for cooking and put it in an air-tight container in the fridge (or even freezer for up to 2 months).  When ready to serve, place the reserved portion in a pot, bring it to boiling, then proceed with the recipe as directed, adding the lasagna noodles to cook, then the cheese, etc.

Nutrition Facts
One Pot Lasagna Soup
Amount Per Serving
Calories 440 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 1681mg 70%
Potassium 657mg 19%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 24g 48%
Vitamin A 37.2%
Vitamin C 32.3%
Calcium 27.4%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.