One Pot Lasagna Soup for Easy Dinners: The Cozy Weeknight Hack You’ll Crave on Repeat

Skip the layered drama and go straight for the win. This One Pot Lasagna Soup tastes like your Nonna’s Sunday special but cooks faster than your group chat can argue about where to eat. Big flavor, zero fuss, minimal dishes—this is the kind of meal that makes you look like you tried hard (you didn’t).

It’s rich, cheesy, and deeply satisfying, without the 12-step lasagna ceremony. If your weeknight dinners need a cheat code, consider this your high score.

The Secret Behind This Recipe

The trick is building layers of flavor without the literal layers. First, browning the meat with onions and garlic creates a savory base that screams comfort.

Then, tomato paste gets toasted to concentrate sweetness and deepen the sauce, and crushed tomatoes and broth do the heavy lifting for body. The punchy trio of Italian seasoning, fennel, and a pinch of red pepper flakes mimics the complexity of a slow-simmered sauce. Finally, broken lasagna noodles cook right in the pot, releasing starch to thicken the soup naturally.

The ricotta-parmesan dollop? That’s your instant “lasagna bite” in every spoonful.

Ingredients Breakdown

• Olive oil (1–2 tablespoons): For sautéing and flavor.
• Italian sausage (1 pound, sweet or hot), casings removed: Adds spice and richness. Sub ground beef/turkey if you prefer.
• Yellow onion (1 medium), diced: Foundational sweetness.
• Garlic (4–5 cloves), minced: Because soup without garlic is just sadness.
• Tomato paste (2 tablespoons): Boosts umami and color.
• Crushed tomatoes (28 ounces): The tomato backbone.
• Low-sodium chicken or beef broth (5–6 cups): Adjust for preferred thickness.
• Italian seasoning (2 teaspoons): Streamlines the herb blend.
• Fennel seeds (1/2 teaspoon), lightly crushed: Signature “Italian sausage” vibe.
• Red pepper flakes (1/4–1/2 teaspoon): Optional heat.
• Bay leaf (1): Subtle depth.
• Lasagna noodles (8–10 sheets), broken into 1–2 inch pieces: Cook right in the pot.
• Baby spinach (2 cups), roughly chopped: For color and nutrients.

  Kale works too.

• Heavy cream (1/3 cup) or half-and-half: Silky finish, optional but excellent.
• Ricotta (1 cup): For the classic “lasagna dollop.”
• Parmesan (1/2 cup), finely grated: Salty, nutty finish.
• Mozzarella (1 cup), shredded: Melty goodness on top.
• Fresh basil or parsley, chopped (1/4 cup): Bright, fresh lift.
• Salt and black pepper: Season to taste.

Step-by-Step Instructions

1. Heat and brown. In a large heavy pot, warm olive oil over medium-high. Add sausage, breaking it up, and cook until well browned, 6–8 minutes. Season lightly with salt and pepper.
2. Sauté aromatics. Add onion and cook until translucent, 3–4 minutes.

   Stir in garlic and cook 30–60 seconds, until fragrant (not burnt—your future self will thank you).

3. Toast the tomato paste. Add tomato paste and cook, stirring, 1–2 minutes until brick-red and caramelized. This step matters—don’t skip.
4. Build the broth. Stir in crushed tomatoes, 5 cups broth, Italian seasoning, fennel, red pepper flakes, bay leaf. Bring to a lively simmer.
5. Add noodles. Drop in broken lasagna noodles.

   Stir frequently for the first few minutes to prevent sticking. Simmer 10–12 minutes, until al dente. Add more broth if needed.

6. Green it up. Stir in spinach and cook 1–2 minutes until wilted.
7. Creamy finish. Reduce heat to low.

   Stir in heavy cream. Taste and adjust salt and pepper. Remove bay leaf.

8. Cheesy crown. In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper.

   Ladle soup into bowls, top with ricotta mixture and mozzarella, then shower with remaining Parmesan and fresh basil/parsley.

9. Serve hot. Let the cheeses melt a bit, then go to town. Garlic bread on the side? Obviously.

How to Store

• Fridge: Cool completely, then store soup (without ricotta topping) in airtight containers for 3–4 days.

  The noodles will continue to absorb liquid; add a splash of broth when reheating.

• Freezer: Best practice is to freeze the soup base before adding noodles and dairy, up to 3 months. If freezing leftovers with noodles, expect softer texture (still tasty).
• Reheat: Warm gently on the stove over medium, adding broth as needed. For microwave, heat in short bursts, stirring between.

  Add fresh ricotta and herbs right before serving.

Nutritional Perks

• Protein-packed: Sausage plus cheese delivers satisfying protein to keep you full.
• Lycopene boost: Tomato base brings antioxidants that play nice with heart health.
• Calcium and B vitamins: Thanks, dairy—strong bones and energy metabolism for the win.
• Leafy greens: Spinach adds iron, folate, and vitamin K without hijacking flavor.
• Customizable macros: Swap sausage for lean turkey, use whole-wheat noodles, or lighten dairy to fit your goals, IMO.

Common Mistakes to Avoid

• Overcooking noodles: They’ll keep softening as the soup sits. Aim for just-shy-of-al-dente in the pot.
• Skipping the tomato paste toast: That 90 seconds is the difference between “pretty good” and “wow.”
• Not enough liquid: Noodles slurp up broth fast. Keep extra broth handy to adjust consistency.
• Adding dairy too early: Boiling after adding cream can cause curdling.

  Keep heat low at the finish.

• Forgetting to season: Season in layers—meat, broth, and finish. Salt wake-up call = better flavor.

Recipe Variations

• Classic beef lasagna soup: Use 1 pound ground beef, add 1 teaspoon Worcestershire for depth.
• Turkey and veggie: Ground turkey + mushrooms + zucchini. Use extra fennel for flavor oomph.
• Creamy tomato basil: Stir in 1/2 cup pesto at the end instead of Italian seasoning.

  Fresh, herby, a little cheeky.

• White lasagna soup: Skip crushed tomatoes; use all chicken broth, add extra cream, garlic, and a splash of dry white wine. Sub noodles with mafalda for fun.
• Gluten-free: Use GF lasagna noodles or short GF pasta. Watch cook time closely.
• Dairy-light: Swap ricotta for cottage cheese whipped smooth; use part-skim mozz; skip cream or use evaporated milk.
• Spicy arrabbiata: Double red pepper flakes, add a pinch of Calabrian chili paste, and use hot Italian sausage.
• Slow cooker hack: Brown meat/onions/garlic on the stove, transfer with tomatoes, seasonings, and 4 cups broth to slow cooker on Low for 4–6 hours.

  Stir in noodles during last 30–40 minutes, then add dairy and spinach at the end.

FAQ

Can I make this vegetarian?

Yes. Use two cans of cannellini beans or a mix of mushrooms for meaty texture, swap in vegetable broth, and keep the fennel and red pepper flakes for that signature Italian flavor.

What if I don’t have lasagna noodles?

Any sturdy pasta works—mafaldine, farfalle, rotini, even broken spaghetti in a pinch. Adjust cook time by checking for al dente.

How do I prevent the noodles from getting mushy?

Slightly undercook them, then turn off the heat as soon as they reach al dente.

If you plan for leftovers, cook noodles separately and add to each bowl when serving, FYI.

Is the cream necessary?

No, but it rounds out acidity and adds a silky texture. You can swap with half-and-half or a dollop of mascarpone for extra luxe.

Can I meal prep this?

Absolutely. Store the soup base and noodles separately, then combine when reheating.

Keep ricotta and herbs on the side to add fresh.

How can I make it lower sodium?

Use no-salt-added tomatoes, low-sodium broth, and go easy on Parmesan. Salt in layers, tasting as you go.

Will this work in an Instant Pot?

Yes. Sauté meat, onions, garlic, and tomato paste on Sauté.

Add tomatoes, 4 cups broth, seasonings, and noodles. Pressure cook 3 minutes, quick release, then add cream and spinach on Sauté (Low) to finish.

My Take

One Pot Lasagna Soup is the culinary equivalent of a mic drop: bold, fast, and way more impressive than the effort required. It scratches the lasagna itch on a Tuesday without wrecking your sink or your schedule.

The ricotta-Parmesan dollop is non-negotiable in my kitchen—it transforms the bowl from “good soup” to “did someone’s Italian grandma move in?” Keep extra broth on standby, taste as you go, and let this become your go-to weeknight flex. Your future, hungrier self will be thrilled.