This one pot lasagna soup is your ticket to old-fashioned Italian flavor in a fraction of the time. Loaded with classic meat sauce, rich ricotta, and melty mozzarella cheese, this soup is so hearty and delicious. The best part is that it’s ready in just 40 minutes!
You probably think of chicken noodles or something like tomato garden vegetable soup when you think of sitting down to a bowl of soup. And, while a hearty chicken noodle soup is so good on a cold day, soups can be much more substantial than that.
I love making unique recipes that turn the idea of traditional dishes on their heads, and that’s just as true for soup as anything else. That’s what I’ve done with this one pot lasagna soup.
This hearty, delicious soup combines the flavors of classic lasagna with the sensibilities of soup to create a hearty, filling dish that has all the hallmarks of baked lasagna in a recipe that only takes about 40 minutes from start to finish and requires very little effort. Oh, and zero layering!
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Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses the same basic ingredients that traditional lasagna uses, so you can find everything you need in your kitchen or at your local grocery store.
- Easy to Make: The homemade meat sauce is a simple, basic recipe that only takes a few minutes. After that, the rest of the recipe is simply adding ingredients and simmering.
- Hearty and Flavorful: This is literally lasagna in soup form. It’s just as hearty, filling, and flavorful as classic lasagna, but you eat it with a spoon.
- Customizable: It’s easy to tweak this recipe to make it your own and discover new, delicious flavors.
- Versatile: This is a great dish for weeknight meals, special occasions, or potlucks.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Meat: I used a mix of ground beef and hot Italian sausage, but you can use a variety of protein options. Ground beef, hot or mild Italian sausage, ground pork, or even beef stew meat will work.
- Pasta: You can use short, textured noodles of your choice in place of lasagna noodles if you prefer.
- Mild: Use sweet Italian sausage and omit the red pepper flakes if you don’t like heat.
- Ravioli: For a fun variation, use cheese ravioli in place of pasta for even more flavor and texture.
How to Make One Pot Lasagna Soup
In a Dutch oven over medium heat, cook the sausage and beef in oil until no longer pink. Then, drain the grease and set it aside, leaving one tablespoon of grease in the pot.
Cook the onions and garlic in the grease over medium heat until the onions are translucent. Then, sprinkle them with the seasonings.
Add the vegetable broth, bring to a slight boil, and cook the veggies for another few minutes.
Break up uncooked lasagna noodles and add them to the pot. Then, cover the pot and cook until the pasta is tender.
Add the tomatoes, tomato paste, and water. Stir and cook for another few minutes.
Add the meat mixture, stir, and cook until the meat is heated through. Then, stir in the heavy cream.
Mix the ricotta, mozzarella, and Parmesan in a medium bowl.
Serve the soup hot and top with a spoonful of the cheese mixture. Enjoy!
Tips
- I recommend lean ground beef. There’s plenty of fat in the Italian sausage to create flavor.
- It’s important to leave a little grease in the pot, so the onions and garlic can soften and get infused with that Italian sausage flavor.
- Cook your onions and garlic over medium heat and no higher. You don’t want your garlic to brown and get bitter. It’s gross.
- Break your lasagna noodles into pieces that are roughly the same size. It won’t be exact, but just shoot for mostly uniform.
- Be sure you don’t allow your soup to come to a boil after adding the cream. You don’t want it to curdle!
One Pot Lasagna Soup FAQ
One pot lasagna soup is exactly what it sounds like – lasagna in soup form. It’s made with hearty meat sauce and lasagna noodles. Then, it’s served topped with a blend of ricotta, mozzarella, and Parmesan cheeses.
Just like traditional lasagna, lasagna soup pairs perfectly with a simple side salad and either thick, crispy garlic bread or soft garlic breadsticks.
Yes, you can. Lasagna sheets are an easy way to create a soup with a heartier, more rustic feel. Of course, they work especially well in Italian or Italian-inspired soups like lasagna soup.
More Hearty, Delicious Soups
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One Pot Lasagna Soup
Ingredients
- 1 pound ground beef
- 1 pound hot Italian sausage
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Slap Ya Mama seasoning
- ¼ teaspoon red pepper flakes
- 15 ounce crushed tomatoes
- 15 ounce diced tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 6 cups vegetable broth
- ⅓ cup heavy cream
- 1 package lasagna noodles
- 2 cups mozzarella cheese, shredded
- 8 ounce ricotta cheese
- ⅓ cup Parmesan, grated
Instructions
- In a large Dutch oven, heat oil over medium heat.
- Add sausage and ground beef. Stir and cook until the meat is fully cooked and no longer pink. Remove meat from pan and drain grease, reserving 1 tablespoon in the Dutch oven. Set meat aside.
- Add diced onion and minced garlic into the Dutch oven and cook over medium heat until onions are translucent. Sprinkle seasonings over onions and garlic.
- Stir in vegetable broth and let cook for 3-4 minutes. Let the broth come to a slight boil.
- Break uncooked lasagna noodles into smaller pieces and add to the broth mixture.
- Cover and let noodles cook for 8-10 minutes or until noodles are tender.
- Add in crushed tomatoes, diced tomatoes, tomato paste, and water. Stir to fully combine. Let mixture cook for 4-5 minutes, covered.
- Next, add in the meat mixture, stir to combine and let cook until meat is heated through. Now add in heavy cream and stir.
- In a medium size bowl, stir together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese until well combined.
- Serve soup immediately and top with a spoonful of cheese mixture. Enjoy!
Notes
- Refrigerate for up to 4 days in an airtight container.
- Reheat the entire soup in a pot over medium-low heat, or microwave individual portions at 1-minute intervals.
- I recommend lean ground beef. There’s plenty of fat in the Italian sausage to create flavor.
- It’s important to leave a little grease in the pot, so the onions and garlic can soften and get infused with that Italian sausage flavor.
- Cook your onions and garlic over medium heat and no higher. You don’t want your garlic to brown and get bitter. It’s gross.
- Break your lasagna noodles into pieces that are roughly the same size. It won’t be exact, but just shoot for mostly uniform.
- Be sure you don’t allow your soup to come to a boil after adding the cream. You don’t want it to curdle!
Nutrition
