If you want “easy” lasagna, this one-pot lasagna soup is the answer.
One-pot lasagna soup is calling your name. This easy, no-fuss recipe will have you wondering why you ever made lasagna the “hard way”.
One-pot lasagna soup is everything you love about traditional lasagna, in an easy to clean up recipe. Lasagna noodles, meaty sauce, and cheese come together for a quick and easy meal.
Why You Will Love One-Pot Lasagna Soup
- Easy Cleanup - With only one pot, cleanup is simple. No washing what feels like a dozen pots and pans.
- Easy - Seriously, this tastes like you spent all evening in the kitchen. In reality, you basically just dumped everything into a pot.
- Family Approved - Everyone in your house will be asking for seconds.
Tools
- Large Pot Or Dutch Oven
- Sharp Knife
- Cutting Board
- Spatula or Meat Chopper
- Measuring Cups And Measuring Spoons
- Ladle
- Cheese Shredder (to freshly shred your own)
Ingredients
Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.
- Lasagna Noodles - Break them into 1–2” pieces so they cook perfectly in the broth.
- Ground Italian Sausage - Packed with seasoning and rich flavor, Italian sausage adds depth. It does almost all the seasoning work for you.
- Beef Broth - Since the noodles cook directly in the soup, the broth becomes part of the flavor. The noodles soak it up and turn tender.
- Onion and Minced Garlic - Triple the garlic if you’re like my brother and want to keep the vampires at a safe distance.
- Crushed Tomatoes - The saucy base that brings all the flavors together in that classic lasagna way.
- Dried Oregano, Dried Parsley, Dried Basil, Salt, & Black Pepper - Italian sausage comes seasoned, but these herbs elevate the lasagna soup.
- Shredded Mozzarella Plus Additional For Topping - For that melty, cheesy goodness that makes this one-pot lasagna soup extra yummy.
- Ricotta - A polarizing topping in my house—three of us pile it on, two avoid it like it’s the plague. Add a big dollop or leave it off, totally up to you.
Instructions
- Grab a large pot or Dutch oven. I love using my enameled Dutch oven because it heats evenly and keeps everything warm, but any big pot works fine.
- Dice the onion and mince the garlic.
- Brown the Italian sausage, chopped onion, and minced garlic. Cook until browned, crumbling the mixture as you go. Drain the grease.
- Pour in the beef broth, crushed tomatoes, and all the seasonings.
- Bring it all to a boil, reduce the heat, and add the broken lasagna noodles. Cover and simmer for about 20 minutes, stirring occasionally, until the noodles are tender.
- Turn off the heat and stir in the mozzarella until melted.
- Ladle into bowls and finish with extra mozzarella and a scoop of ricotta if you’re Team Ricotta.
Tips For the Best One-Pot Lasagna soup
- If you don’t have fresh garlic on hand, jarred minced garlic works just as well. Use about ½ teaspoon per clove as a quick and easy swap.
- No-boil noodles have a different texture and will not work in this recipe. We are going to be boiling anyway.
- To prevent it from melting into the soup, wait until served to add the dollop of ricotta.
- Freshly shredded cheese has a better flavor and melts better than pre-shredded cheese, since it lacks additives that prevent clumping and sticking.
Variations
- Ground beef or ground turkey both work. You may need extra seasoning since they’re milder than Italian sausage. Season to taste.
- Lasagna noodles give it that classic lasagna feel, but penne or rigatoni will also work and catch all that saucy goodness.
- Completely optional, but it adds to the cheesy lasagna flavors.
If you love One-Pot Recipes
- Hashbrown Potato Soup - This easy and hearty potato soup cooks in just one-pot for easy cleanup. This potato soup is sure to be a new family favorite.
- Tortellini Soup With Sausage And Spinach - This one pot soup uses premade tortellini for a simple dinner recipe that the whole family will love.
One-Pot Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This easy one-pot lasagna soup is a perfect weeknight meal or a classic weekend dinner recipe. Enjoy all the classic lasagna flavors in a simple, flavorful lasagna soup recipe that skips the messy cleanup and is on the table in under an hour.
Ingredients
Scale
- 1 lb ground Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 (28 oz each) cans crushed tomatoes
- 1 tablespoon dried oregano
- 2 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 10 regular lasagna noodles, broken into 1–2” pieces
- 2 cups shredded mozzarella cheese
- Ricotta cheese, for serving (optional)
- Mozzarella (additional for serving, optional)
Instructions
- Grab a large pot or Dutch oven. I love using my enameled Dutch oven because it heats evenly and keeps everything warm, but any big pot works fine.
- Dice the onion and mince the garlic.
- Brown the Italian sausage, chopped onion, and minced garlic. Cook until browned, crumbling the mixture as you go. Drain the grease.
- Pour in the beef broth, crushed tomatoes, and all the seasonings.
- Bring it all to a boil, reduce the heat, and toss in the broken lasagna noodles. Cover and simmer for about 25 minutes, stirring occasionally, or until the noodles are tender.
- Turn off the heat and stir in 2 cups mozzarella until melted.
- Ladle into bowls and finish with extra mozzarella and a scoop of ricotta if desired.
Notes
- Ground beef or ground turkey both work. You may need extra seasoning since they’re milder than Italian sausage.
- Lasagna noodles give it that classic feel, but penne or rigatoni also work and catch all that saucy goodness.
- If you don’t have fresh garlic on hand, jarred minced garlic works just fine. Use about ½ teaspoon per clove as a quick and easy swap.
- Prep Time: 5
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
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