Hearty One-Pot Lasagna Soup
This Hearty One-Pot Lasagna Soup offers all the flavors of classic lasagna without the fuss—just a rich tomato broth, silky noodles, and melty cheese, ready in about 30–40 minutes.
Ingredients
For the soup base
- 1 lb Italian sausage or ground beef (mild or hot; turkey or plant-based sausage works too)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional) for heat
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 28 oz can crushed tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 8–10 pieces lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
For the cheesy topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan (plus extra for serving)
- 2 tablespoons chopped fresh parsley or basil, for garnish
Optional ingredients
- 1–2 teaspoons sugar or balsamic vinegar optional, to balance acidity
- 1–2 tablespoons olive oil (if using lean meat)
- 2 cups baby spinach optional
- 1 cup sliced mushrooms optional
- 1/2 cup heavy cream optional, for extra richness
Instructions
Preparation
- Heat a large pot or Dutch oven over medium-high.
- Add sausage or beef. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed; leave about 1 tablespoon.
- Add onion and a pinch of salt. Cook for 3–4 minutes until translucent.
- Stir in garlic and tomato paste; cook for 1 minute until fragrant and slightly darkened.
- Sprinkle in oregano, basil, red pepper flakes, black pepper, and 1 teaspoon of salt. Toast spices for 30 seconds.
- Pour in crushed tomatoes and broth, stir, bring to a boil, then reduce to a steady simmer.
Cooking
- Break lasagna noodles into bite-size pieces and add to the pot. Simmer, stirring occasionally, until al dente, about 10–12 minutes.
- Taste the broth. If sharp, add 1 teaspoon sugar or a splash of balsamic to balance acidity.
- If using spinach, stir it in to wilt for 1 minute.
- In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan. Season with a pinch of salt and pepper.
- Ladle soup into bowls, add a dollop of the cheese mixture, and sprinkle with remaining mozzarella and Parmesan. Garnish with parsley or basil.
Notes
Store soup and cheese mixture separately for up to 4 days. Reheat gently, adding broth or water as needed to thin. If freezing, cook noodles separately and add when serving. Cheese mixture doesn't freeze well.