One-Pot Lasagna Soup

Lasagna soup is the kind of dinner that fills your kitchen with the most incredible aroma and gets everyone to the table without a single complaint. I have been making this recipe for years, and it never fails to deliver. It takes everything you love about classic lasagna and turns it into a cozy, slurpable bowl of pure comfort.

I still remember the first time I made this on a cold Tuesday night when I had neither the time nor the energy for a full lasagna. I threw everything into one pot, and my family was hooked from the very first spoonful. Rich tomato broth, savory Italian sausage, tender noodles, and that creamy ricotta on top. It tastes just like the real thing, with a fraction of the effort.

Ingredients for Lasagna Soup

I have tested this recipe more times than I can count, and these are the exact ingredients that give you the deepest, most satisfying flavor every single time. Quality matters here, so I always reach for a good Italian sausage and use fresh garlic rather than jarred.

• 1 lb Italian sausage (spicy or mild) – I recommend spicy for a bolder, richer broth
• 1 large yellow onion (diced)
• 4 cloves garlic (minced) – In my experience, fresh garlic makes a noticeable difference
• 14 oz crushed tomatoes
• 28 oz canned diced tomatoes with juices
• 4 cups reduced-sodium beef broth – My preference is low-sodium so you can control the salt yourself
• 1 cup water
• 1 green bell pepper (diced)
• 1.5 tsp dried basil
• 0.5 tsp Italian seasoning
• 0.5 tsp seasoned salt
• 0.5 tsp black pepper
• 8 lasagna noodles (broken into 1-inch pieces) – I usually break them right into the pot, no fuss needed
• 1.5 cups fresh spinach, chopped (optional)

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Step-by-Step Instructions

In my experience, the key to a great lasagna soup is building flavor right from the very first step. Do not rush the sausage browning stage. That foundation is what makes the broth taste rich and deeply savory.

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, diced onion, and minced garlic. Break up the sausage with a wooden spoon and cook until no pink remains and the onion is soft and translucent, about 8 to 10 minutes. Drain any excess fat before moving on.

Step 2: Pour in the crushed tomatoes, diced tomatoes with their juices, beef broth, 1 cup of water, diced bell pepper, basil, Italian seasoning, seasoned salt, and black pepper. Stir everything together until fully combined.

Step 3: Bring the pot to a full boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 15 minutes. You will notice the broth deepening in color and the aroma becoming more fragrant as everything melds together.

Step 4: Add the broken lasagna noodle pieces directly into the simmering soup. Stir gently so the noodles are fully submerged. Cover again and cook for another 13 to 15 minutes, or until the pasta is tender but still has a slight bite to it. Check at the 13-minute mark to avoid overcooking.

Step 5: Remove the pot from heat. Stir in the fresh spinach and let the soup rest uncovered for 5 minutes. The spinach will wilt gently from the residual heat. Taste and adjust salt and pepper as needed. Serve each bowl topped with a generous spoonful of ricotta, shredded mozzarella, and fresh basil.

What to Serve with Lasagna Soup

This soup is hearty enough to stand on its own, but the right sides take it from a simple weeknight meal to something truly special. Think textures and flavors that complement the rich, savory broth.

Cheesy Garlic Bread: The classic pairing for good reason. Thick slices of toasted bread slathered in garlic butter are perfect for soaking up every last drop of that rich tomato broth. Nothing beats dunking a warm piece into the bowl.

Simple Green Salad: A crisp salad with a light vinaigrette cuts right through the richness of the soup and adds a fresh, bright contrast to every bowl. It also rounds out the meal nutritionally without adding too much extra prep.

Spinach Feta Flatbread Pizza: If you want something a little more exciting than plain bread, this flatbread is a perfect companion. The salty feta and earthy spinach echo the Italian flavors in the soup beautifully.

Baked Chicken Parmesan Pasta: For a true Italian-themed dinner spread, this recipe makes a satisfying and crowd-pleasing companion that shares the same bold, tomato-forward flavor profile as the soup.

Creamy Bacon Ranch Pasta Salad: Served cold, this pasta salad provides a refreshing contrast to the warm, hearty soup and is especially great if you are feeding a larger group.

Tuscan White Bean Sausage Soup: Love Italian sausage-based soups? This one is worth bookmarking as a natural next-recipe to try once you have fallen in love with the lasagna soup.

One Pot Garlic Parmesan Pasta: A buttery, garlicky pasta side dish that pairs wonderfully with any tomato-based soup and keeps cleanup just as easy with a single pot.

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Storage and Serving Tips

Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. If you are planning for leftovers from the start, I recommend cooking the pasta separately and adding it to each individual bowl at serving time. This prevents the noodles from soaking up the broth overnight and turning mushy. If you cook the pasta separately, skip the extra 1 cup of water in the broth.

To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or water if the soup has thickened too much overnight. The microwave works perfectly for a quick lunch the next day.

Pro tip: this soup freezes beautifully for up to 4 months in zippered freezer bags. Freeze it without the pasta for the best results, then cook fresh noodles when you are ready to serve. Label your bags with the date so you always know what you have on hand.

Frequently Asked Questions

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Lasagna Soup

A hearty one-pot lasagna soup made with Italian sausage, rich tomato broth, broken lasagna noodles, and topped with creamy ricotta and mozzarella cheese. Ready in about an hour.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian-American

Calories: 474

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Italian sausage spicy or mild
• 1 large yellow onion diced
• 4 cloves garlic minced
• 14 oz crushed tomatoes tomato sauce or marinara sauce
• 28 oz canned diced tomatoes with juices
• 4 cups reduced-sodium beef broth
• 1 cup water
• 1 green bell pepper diced
• 1.5 tsp dried basil
• 0.5 tsp Italian seasoning
• 0.5 tsp seasoned salt
• 0.5 tsp black pepper
• 8 lasagna noodles broken into 1-inch pieces
• 1.5 cups fresh spinach chopped, optional

Equipment

• large pot or Dutch oven
• Wooden spoon

Method

 

1. Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, diced onion, and minced garlic. Break up the sausage with a wooden spoon and cook until no pink remains and the onion is soft and translucent, about 8 to 10 minutes. Drain any excess fat.
2. Pour in the crushed tomatoes, diced tomatoes with their juices, beef broth, 1 cup of water, diced bell pepper, basil, Italian seasoning, seasoned salt, and black pepper. Stir everything together until fully combined.
3. Bring the pot to a full boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes.
4. Add the broken lasagna noodle pieces directly into the simmering soup. Stir gently so the noodles are fully submerged. Cover again and cook for another 13 to 15 minutes, or until the pasta is tender but still has a slight bite. Check at the 13-minute mark to avoid overcooking.
5. Remove the pot from heat. Stir in the fresh spinach and let the soup rest uncovered for 5 minutes. The spinach will wilt gently from the residual heat. Taste and adjust salt and pepper as needed. Serve topped with ricotta, shredded mozzarella, and fresh basil.

Notes

For planned leftovers, cook pasta separately and add to each bowl at serving time to prevent soggy noodles. Skip the extra 1 cup of water in the broth if doing this. A parmesan rind added during simmering adds great depth of flavor. Swap lasagna noodles for 6 oz of penne, rigatoni, or shells. Ground beef or turkey can replace sausage; add extra Italian seasoning and salt to compensate. Freezes well for up to 4 months without pasta.