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.
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 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!
Key Ingredients
Full list of ingredients, instructions, and pictures in the recipe card at the end of post
Ground beef or sausage: The heart of the soup, bringing rich, savory flavor. You can use ground turkey or chicken for a lighter version.
Chicken or hot Italian sausage: Adds depth and that classic lasagna flavor.
Extra virgin olive oil: Helps sauté the aromatics and build the base.
Yellow onion: Forms the flavor foundation of the soup.
Garlic: Adds warmth and depth that makes the broth taste slow simmered.
Tomato paste: Concentrated tomato flavor that deepens the sauce.
Chicken or beef broth: Creates a rich base and carries all the lasagna flavors.
Crushed tomatoes: Add body and texture to the soup.
Marinara sauce: Brings sweetness, seasoning, and structure without needing to build a sauce from scratch.
Italian seasoning: The herb blend that makes this taste unmistakably like lasagna.
Lasagna noodles: Broken into pieces so you get that classic lasagna bite in every spoonful.
Parmesan and mozzarella: Melt into the soup and give you that cheesy, comforting finish.
How To Make One-Pot Lasagna Soup
Full list of ingredients, instructions, and pictures in the recipe card at the end of post
Step 1: Cook the diced onion in olive oil until soft and translucent, not browned.
Step 2: Add the ground beef and sausage, breaking it up as it cooks until fully browned.
Step 3: Stir in the garlic and tomato paste and cook briefly until fragrant and slightly deepened in color.
Step 4: Pour in the crushed tomatoes, marinara, broth, and seasonings, stirring until everything is well combined.
Step 5: Break the lasagna noodles into pieces and simmer until tender, stirring occasionally so they don’t stick.
Step 6: Taste and adjust seasoning, then ladle into bowls and top with ricotta, mozzarella, Parmesan, and fresh herbs.
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.
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
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.
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.
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.
Try my Easy Artisan Bread or my Hummus Crunch Salad to balance the richness of the soup.
⭐️ Recipe
Easy One-Pot Lasagna Soup
Ingredients
- 1 lb lean ground beef
- ½ lb Chicken Italian Sausage
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 garlic cloves crushed
- 1 tablespoon italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon 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, seasonings 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.
Vanessa says
Thank you for sharing