If you love the hearty flavors of classic lasagna but want a quicker, easier version, this one-pot lasagna soup is exactly what you need! Packed with all the rich goodness of traditional lasagna—lean ground beef, marinara sauce, and plenty of melty mozzarella cheese—but in a comforting soup form, this dish is perfect for chilly nights. This easy lasagna soup recipe brings all the coziness and warmth you crave, with less dishes and quicker prep time.
Growing up, lasagna was one of those meals that brought everyone to the table, no matter how busy we were. It wasn’t just about the food; it was about the comfort, the love, and the time spent together. As life got busier, I found myself craving the warm, cheesy goodness of lasagna but without the time it takes to assemble layer after layer. That’s when I discovered lasagna soup—all the hearty flavors of traditional lasagna, but made in a fraction of the time.
Easy One-Pot Lasagna Soup Video
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Why You’ll Love This Easy Lasagna Soup Recipe
One-Pot Wonder: With everything cooked in one pot, this easy lasagna soup recipe keeps things simple and hassle-free, making it perfect for busy weeknights.
Comfort Food in a Bowl: It’s a great twist on classic lasagna, turning it into a comforting soup with all the hearty flavors you love—savory meat, tender noodles, and melty cheese.
Customizable: You can easily swap out the meat for ground chicken, ground sausage, or even go vegetarian by adding more veggies like bell peppers or spinach.
Less Dishes: Unlike traditional lasagna, there’s no layering, baking, or multiple dishes to clean up—just one pot of soup packed with flavor!
Ingredients for One-Pot Lasagna Soup
Full list of ingredients, instructions, and pictures in the recipe card at the end of post
For the Soup:
- 1 lb lean ground beef or ground sausage: You can also use ground chicken or lean ground turkey for a lighter option.
- ½ lb chicken Italian sausage or hot Italian sausage: Adds extra depth and flavor.
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato paste: For concentrated tomato flavor.
- **6 cups low sodium chicken broth or beef broth: Provides a rich base for the soup.
- 1 – 14 oz can crushed tomatoes
- 24 oz jar marinara sauce or pasta sauce
- 1 tbsp Italian seasoning: A blend of herbs that gives that classic lasagna flavor.
- 1 tsp garlic powder: Adds a bold garlic flavor.
- 1 tsp onion powder
- ½ tsp red pepper flakes: For a little heat, optional.
- 12 uncooked lasagna noodles, broken into pieces (or any other kind of pasta)
- Parmesan cheese, for serving
- Mozzarella cheese, for topping
- Fresh basil or parsley, for garnish
- Salt and black pepper, to taste
- Ricotta cheese or cottage cheese: A dollop of ricotta cheese on top makes it creamy and indulgent.
How To Make One-Pot Lasagna Soup
Full list of ingredients, instructions, and pictures in the recipe card at the end of post
Sauté the Vegetables:
- Heat olive oil in a large pot or large Dutch oven over medium-high heat. Add the diced yellow onion and cook until soft, about 3-4 minutes.
Brown the Meat:
- Add the lean ground beef and chicken sausage (or your choice of ground meat), and cook until mostly browned, about 4-5 minutes. Break the meat apart with a spoon as it cooks.
- Stir in the crushed garlic, and tomato paste, cooking for another 1-2 minutes to bring out the flavors.
Add the Liquids:
- Pour in the crushed tomatoes, and marinara sauce. Stir in the Italian seasoning, red pepper flakes, onion powder, garlic powder, and a pinch of black pepper and salt. Add in the chicken broth,
Cook the Pasta:
- Break the uncooked lasagna noodles into bite-sized pieces and add them to the pot. Cover and let them cook in the broth on medium heat for about 18-20 minutes until al dente or your desired doneness. Stir occasionally to prevent the noodles from sticking together. If the soup gets too thick, add extra chicken broth or beef broth to thin it out.
Finish and Serve:
- Once the noodles are tender, taste and adjust the seasoning. Ladle the soup into bowls, top with a dollop of ricotta, and sprinkle with mozzarella cheese, Parmesan cheese, and a garnish of fresh basil or parsley.
- Serve with garlic bread or crusty bread on the side for soaking up the delicious broth.
Substitutions
Marinara: Use your favorite pasta sauce or even a homemade tomato sauce for a personalized touch. You can also opt for a store-bought crushed tomatoes and tomato paste mixture to adjust the thickness and flavor.
Ground Beef: Substitute with ground turkey, ground chicken, or ground sausage for a different flavor or lighter option. You can even use plant-based ground meat for a vegetarian version.
Lasagna Noodles: If you don’t have lasagna sheets, any pasta noodles work well in this soup, like penne, rotini, or bowtie pasta. Just cook them to al dente for the best texture.
Chicken Broth: Swap with beef broth or vegetable broth depending on your preference. If you want a richer base, add a splash of heavy cream to make the soup creamier.
Mozzarella Cheese: Instead of mozzarella, you can use cheddar, provolone, or Monterey Jack cheese for a different cheesy twist.
Ricotta Cheese: If you don’t have ricotta on hand, cottage cheese makes a great substitute, or you can skip the ricotta topping and just use extra mozzarella or Parmesan.
Italian Sausage: You can replace the chicken Italian sausage with hot Italian sausage if you prefer a spicier kick, or with bell peppers and extra garlic for a vegetarian version.
FAQ
Can I use a different type of pasta?
Yes! If you don’t have lasagna noodles, you can use any type of pasta like bowties, penne, or rotini. Just cook the pasta until al dente to maintain a good texture.
Can I freeze lasagna soup?
Absolutely. Lasagna soup freezes well. Let the soup cool completely, then store it in an airtight container for up to 3 months. Reheat on the stovetop and add more broth if necessary.
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for 3-4 days or freeze for up to 3 months. Reheat and add a bit more broth if it thickens.
What should I serve with lasagna soup?
Try my Easy Artisan Bread or my Hummus Crunch Salad to balance the richness of the soup.
Easy One-Pot Lasagna Soup
Ingredients
- 1 lb lean ground beef
- 1/2 lb Chicken Italian Sausage
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 garlic cloves crushed
- 1 tbsp italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- One 14 oz can crushed tomatoes
- One 24 oz marinara sauce
- 6 cups low sodium chicken broth
- 12 lasagna noodles
- Fresh Parmesan cheese
- Fresh Mozzarella cheese
- Ricotta
- Parsley chopped
- Basil chopped
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot or large Dutch oven over medium-high heat. Add the diced yellow onion and cook until soft, about 3-4 minutes.
Brown the Meat
- Add the lean ground beef and chicken sausage (or your choice of ground meat), and cook until mostly browned, about 4-5 minutes. Break the meat apart with a spoon as it cooks.
- Stir in the crushed garlic, and tomato paste, cooking for another 1-2 minutes to bring out the flavors.
Add the Liquids
- Pour in the crushed tomatoes, and marinara sauce. Stir in the Italian seasoning, red pepper flakes, onion powder, garlic powder, and a pinch of black pepper. Add in the chicken broth,
Cook the Pasta
- Break the uncooked lasagna noodles into bite-sized pieces and add them to the pot. Cover and let them cook in the broth on medium heat for about 18-20 minutes until al dente or your desired doneness. Stir occasionally to prevent the noodles from sticking together. If the soup gets too thick, add extra chicken broth or beef broth to thin it out.
Finish and Serve
- Once the noodles are tender, taste and adjust the seasoning. Ladle the soup into bowls, top with a dollop of ricotta, and sprinkle with mozzarella cheese, Parmesan cheese, and a garnish of fresh basil or parsley.
- Serve with garlic bread or crusty bread on the side for soaking up the delicious broth.
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