1-Pot Lasagna Soup: 40-Minute Comfort in Every Bowl

You know those nights when you’re craving the cozy, cheesy goodness of lasagna, but the thought of layering noodles and juggling multiple pots makes you want to order takeout instead? That’s exactly how I felt one snowy evening last winter, staring into my fridge with two hungry kids tugging at my apron. Then I remembered my grandma’s genius trick – turning all those amazing lasagna flavors into a simple, soul-warming soup.

This Lasagna Soup recipe became our family’s instant cold-weather favorite. It’s got everything you love about traditional lasagna – rich Italian sausage, melty cheeses, those beautiful wavy noodles – but comes together in one pot in about half the time. The first time I made it, my oldest declared it “even better than regular lasagna” (and trust me, in our house, that’s saying something).

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What makes this recipe so special is how it captures the essence of homemade lasagna without the fuss. The broth becomes infused with all those beautiful flavors while gentle bubbling away, and those cheesy dollops on top? Pure magic. It’s comfort food at its finest, perfect for hectic weeknights or lazy Sunday suppers when all you want is a big, warming bowl of goodness.

Why You’ll Love This Lasagna Soup

Let me count the ways this soup will become your new weeknight hero:

• One-pot wonder: No stacking layers or dirtying every pan in your kitchen – just brown, simmer, and serve
• Faster than traditional lasagna: Ready in 40 minutes flat (I’ve timed it between soccer practices)
• Choose-your-own-adventure protein: Use spicy Italian sausage for kick or mild ground beef for picky eaters
• Meal prep magic: Freezes beautifully for those “I forgot to plan dinner” emergencies
• The cheese factor: That cloud of fresh ricotta cheese and melty mozzarella cheese on top? Absolute game-changer

Honestly? The first time I made this, my husband asked if I’d been hiding my “secret restaurant recipe” from him. That’s how good it is.

Lasagna Soup Ingredients

One of my favorite things about this recipe is how simple the ingredient list is – just a few things you probably already have in your pantry or can grab on a quick grocery run. Here’s what you’ll need to make my favorite Lasagna Soup:

• The meat:
  • 1 lb Italian sausage (mild or hot – your choice!) OR ground beef (80/20 works best)
• The aromatics:
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 tbsp pre-minced from the jar – I won’t tell!)
• The liquid goods:
  • 1 (28 oz) can crushed tomatoes (I like the fire-roasted ones for extra depth)
  • 4 cups chicken broth (use low-sodium if you’re watching salt)
• The seasonings:
  • 2 tsp Italian seasoning
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
• The pasta:
  • 8 oz lasagna noodles, broken into bite-sized pieces (regular or gluten-free both work)
• The cheesy finish:
  • 1/2 cup ricotta cheese (whole milk is dreamy here)
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh basil (or 2 tsp dried in a pinch)

Quick tip about the noodles: I’ve experimented with all kinds, and regular lasagna noodles hold up the best – they get that perfect al dente texture. But if you need gluten-free, look for noodles made from brown rice or quinoa (they cook up beautifully). The key is to break them into uneven pieces – some big, some small – for that classic rustic lasagna feel in every spoonful.

How to Make Lasagna Soup

Making this soup is almost as easy as opening a can – I promise! The magic happens in one pot (hello, easy cleanup), and the results taste like you spent hours in the kitchen. Just follow these simple steps for lasagna soup perfection every time.

Stovetop Method

Grab your favorite Dutch oven or large pot and let’s get cooking:

1. Brown the meat: Crumble your sausage or beef into the pot over medium heat. Cook until nicely browned (about 5-6 minutes). If you’re using sausage and there’s lots of grease, you can drain some – but leave about a tablespoon for flavor!
2. Sauté the aromatics: Toss in your diced onions and cook until they’re soft and translucent (3-4 minutes). Stir in the garlic and let it cook just until fragrant – about 30 seconds. Don’t let it burn!
3. Build the base: Pour in those beautiful crushed tomatoes and chicken broth. Sprinkle in the Italian seasoning, salt, and pepper. Give everything a good stir and let it come to a gentle boil.
4. Simmer time: Reduce heat to low and let those flavors mingle for 15 minutes. This is when the magic really happens – your kitchen will smell incredible!
5. Noodle time: Add your broken lasagna pieces and stir gently. Cook for about 10 minutes until noodles are al dente (they’ll continue cooking a bit in the hot broth, so don’t overdo it).

SAVE IT

Slow Cooker Adaptation

Busy day ahead? This soup shines in the slow cooker too! Just brown your meat (this step is important for flavor!), then dump everything except the cheeses into your crockpot. Cook on low for 6 hours – it’ll be ready when you walk in the door! Perfect for meal planning or those days when you’d rather set it and forget it.

Tips for the Best Lasagna Soup

After making this soup more times than I can count (and fielding endless requests from friends for the recipe), I’ve picked up some game-changing tricks that’ll take your lasagna soup from good to wow:

Break those noodles like a pro: Don’t just randomly snap lasagna sheets – place them in a clean kitchen towel, fold it over, and give a gentle whack with a rolling pin. You’ll get perfect rustic pieces that cook evenly (and look prettier too!).

Broth too thin? Let it simmer uncovered for 5 extra minutes to reduce. Too thick? Add a splash more broth or water. I like mine right in the middle – rich but still spoonable.

Rest is best: Let the soup sit off heat for 5 minutes before serving. Those noodles will soak up just enough broth while the flavors deepen (the same magic that makes lasagna leftovers taste better!).

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My secret weapon? Tearing fresh basil instead of chopping – the jagged edges release more oils and make every bite herb-fresh. Trust me, it makes all the difference!

Serving and Storing Lasagna Soup

Oh, the best part – digging into this cheesy, comforting bowl of goodness! Here’s how I like to serve it up: ladle piping hot soup into bowls (leaving room for the magic), then dollop with extra ricotta (be generous – this is comfort food!), sprinkle with mozzarella, and finish with a little confetti of fresh basil. The cheese melts into the most dreamy, creamy swirls. My family always fights over who gets to dip the crusty bread – a warm baguette or garlic bread is perfect for soaking up every last drop.

Leftovers? This soup is actually better the next day! Store it in the fridge for up to 3 days (without the cheese topping). Just microwave a bowl for 2 minutes or gently reheat on the stove. If you’ve got more than you can eat, freeze portions in airtight containers for up to 3 months (the noodles hold up surprisingly well!). Pro tip: freeze ricotta separately in little dollops on parchment – they’re ready to pop onto reheated soup.

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Lasagna Soup Variations

The beauty of this lasagna soup? It’s like your favorite sweater – endlessly adaptable to whatever mood (or pantry) strikes! Here are my go-to twists when I’m feeling creative:

Vegetarian magic: Skip the meat and sauté mushrooms instead – their earthy flavor makes an incredible base. A can of rinsed lentils works wonders too, adding that same hearty texture meat-lovers crave.

Spice it up: Add a pinch of red pepper flakes with the seasoning, or swap in spicy Italian sausage. My husband likes it with a drizzle of chili oil on top – talk about waking up your taste buds!

Creamy dreamy: Stir in a splash of heavy cream or half-and-half at the end for extra richness. It turns the broth silky smooth, like the best alfredo lasagna you’ve ever had.

For gluten-free friends, this soup adapts beautifully! Just grab brown rice lasagna sheets (or check out gluten-free meal delivery services if you need specialty ingredients delivered fast). The flavors shine through no matter what dietary needs you’re cooking for.

Lasagna Soup Nutritional Information

Just between us, I’m not one to obsess over numbers when it comes to comfort food – but I know some folks like to keep track. Here’s the scoop (based on using Italian sausage and regular noodles): each generous bowl clocks in at about 420 calories, with 21g protein to keep you full. You’re looking at 22g of fat (9g saturated) and 35g carbs with 4g fiber from all those wholesome ingredients. Sodium comes in at 980mg – use low-sodium broth if you’re watching that. Of course, your exact counts will dance around depending on your cheese generosity and noodle choice. The important thing? Every spoonful tastes like a hug!

Frequently Asked Questions

Can I use oven-ready lasagna noodles in this soup?

Oh sweet mercy, no—save those oven-ready noodles for actual lasagna! They’ll turn to complete mush in the soup before you can say “al dente.” Trust me, I learned the hard way when I was in a pinch and tried it. Regular lasagna noodles (broken into pieces) hold up so much better—they give you that perfect tender-but-not-soggy bite we all love. If you absolutely must compromise, try mafaldine or campanelle pasta instead—they have similar texture without the mush factor.

Can I prepare this lasagna soup ahead of time?

Absolutely! This is one of those magical weeknight comfort foods that actually gets better as it sits. Just wait to add the cheeses until serving time—pop the cooled soup in the fridge for up to 3 days or freeze it (sans cheese) for 3 months. I like freezing individual portions in mason jars—perfect for quick dinners when the schedule gets crazy. The noodles soften a tad more, but personally? I think that just makes it cozier.

Is this soup kid-friendly?

Are you kidding? My picky eaters practically lick their bowls clean! The mild Italian flavors and fun noodles make it a total winner. For super selective kids, I sometimes use ground beef instead of sausage and go light on the seasonings—you can always add red pepper flakes to adult bowls later. That cheesy dollop on top? Pure genius—it’s like edible playdoh to them. Pro tip: call it “pizza soup” for instant kid appeal.

What’s the best way to thicken the broth if it’s too thin?

If your soup looks more like tomato soup than lasagna in a bowl, don’t panic! Just let it simmer uncovered for 5-10 minutes—the excess liquid will evaporate and the flavors will concentrate beautifully. Some of the noodle starch will naturally thicken it too. My grandma’s trick? Mash a few pieces of cooked noodle against the pot and stir—instant creamy thickness without flour or cornstarch. Works like a charm!

Lasagna Soup

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A comforting Italian-inspired soup with all the flavors of classic lasagna in a bowl.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb Italian sausage or ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil

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Instructions

1. Brown sausage or beef in a large pot over medium heat.
2. Add onion and garlic, cook until softened.
3. Stir in tomatoes, broth, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add broken lasagna noodles and cook until tender.
6. Serve with dollops of ricotta, mozzarella, and fresh basil.

Notes

• Use gluten-free noodles for a gluten-free version.
• Freeze leftovers for easy meal prep.
• Try slow cooker method: combine all ingredients except cheeses and cook on low for 6 hours.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 980mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 65mg