This one-pot lasagna soup is made with ground sausage, a rich tomatoey broth, lasagna noodles, and a combination of fresh herbs and spices for a hearty, flavorful weeknight meal.
Leftovers are great for lunch the next day. And best of all, it only needs one pot, so clean-up is a breeze.
One Pot Lasagna Soup
Enjoy the taste of a classic lasagna faster and with less fuss using this One-Pot Lasagna Soup recipe. It’s a one-pot wonder that provides the comfort of lasagna but in a bowl!
The soup effortlessly marries rich tomato broth with ground sausage and pasta. It’s topped with your favorite lasagna ingredients and ready in just about 45 minutes. Pair it with a piece of fresh crusty bread, and enjoy a hearty meal.
Ingredients And Tips For This One Pot Lasagna Soup
(Ingredients at a glance; you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Italian sausage: The spicy flavor of the sausage pairs perfectly with the tomato base. Use mild sausage or ground beef as a substitute for a milder taste. Use lean ground meat for fewer calories and fat, or choose a high-fat cut for flavor.
- Onion and garlic: White or yellow onion works here. Onion adds a savory sweetness to the soup and forms the base of the flavor profile. Garlic gives the soup that traditional Italian flavor. Fresh garlic is best, but the minced garlic from the jar is fine. Use 1/2 teaspoon of jarred minced garlic in place of each clove.
- Diced Celery: The phthalides in celery enhance the flavors of soups and broths. If you don’t have celery on hand, you can just leave it out.
- Red pepper flakes: Adds the slightest kick of spice; adjust quantity based on spice preference.
- Tomatoes: You will need both canned crushed tomatoes (28 oz) and tomato paste.
- Italian seasonings: Basil, Oregano, and Thyme. Use fresh or dried herbs. (However, nothing beats fresh basil, plus it makes a fantastic garnish for this soup.) The conversion of fresh herbs to dry herbs is about a 3-to-1 ratio. 1 tablespoon of fresh herb = 1 teaspoon of dried herb.
- Lasagna noodles: Broken into smaller pieces, these noodles mimic the texture of lasagna without the layering effort. Other pasta shapes, such as farfalle or Mafalda pasta.
- Beef broth: Chicken or vegetable broth will both also work; if watching sodium, you might want to opt for a low-sodium broth.
- Heavy cream: (Optional) It adds a creamy, indulgent consistency and counteracts some of the soup’s acidity. (For dietary needs, substitute with whole milk or dairy-free milk.)
- Spinach: Adds color. It can be substituted with kale or omitted if desired.
- Mozzarella, Ricotta, and Parmesan: For garnish, these cheeses can be added to each bowl for a creamy, velvety texture. Dairy-free alternatives can be used.
How To Make one pot Lasagna Soup
1 Saute the sausage: In a large pot or Dutch oven, cook crumbled Italian sausage on medium heat until it is no longer pink and cooked through. Drain the fat. Pour olive oil into the pot and add onion, celery, garlic, salt, pepper, dried thyme, and red pepper flakes. Cook for 2-3 minutes.
2 Make the broth: Once the onions are translucent, add in tomato paste, stir, and cook for another 2 minutes. Add in 1 cup of beef broth. Stir, scraping the bottom of the pot. Add in the remaining broth, crushed tomatoes, basil, and oregano. Stir and bring to a boil.
3 Add the remaining ingredients: Once boiling, add your broken lasagna noodles. Cook for 8-10 minutes until the noodles are al dente. Add spinach and cream, and stir. Add salt and pepper to taste.
4 Serve: Garnish with optional toppings, and enjoy!
- You can let the soup simmer without the lid for as long as you like, which will continue to reduce and thicken it. Add the noodles about 8-10 minutes prior to serving.
Lasagna Soup Variations
- Change up the protein: Any meat will work – ground beef, pork, or even ground chicken.
- Change the pasta: If you don’t have lasagna noodles on hand, you can use any small-shaped pasta.
- Add beans or other vegetables: Add a can of kidney or garbanzo beans for an even heartier soup.
- Serve with your favorite toppings: a spoonful of ricotta, sprinkle with parmesan cheese, or additional fresh herbs.
Store Lasagna Soup in an airtight container in the refrigerator for up to 5 days. When reheating, you may find you need to add a splash of broth, as the noodles will continue to absorb the broth while in the fridge.
Can I make this soup ahead of time?
Yes, you can prep this soup ahead of time. Prepare the soup up to the step where you add the noodles. Let the soup cool and place it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Then, when reheating the soup, add the lasagna noodles, spinach, and cream as directed.
Can I make this soup vegetarian?
Yes, use vegetable broth instead of beef, omit the meat, and use canned beans instead. Or try one of the plant-based ground meat products, such as Gardein or Beyond Beef.
Can I use dried herbs instead of fresh herbs?
You can use dried herbs instead of fresh ones and vice versa in this one-pot lasagna soup.
Can this One Pot Lasagna soup be made in the slow cooker?
The soup can also be made in a slow cooker by sauteing the ground sausage, onion, celery, and garlic until the sausage is cooked through. Transfer to the bottom of the slow cooker along with the rest of the ingredients (except the noodles, cream, and spinach.) Slow cook on low for 6-8 hours or 3-4 hours on high. Thirty minutes before the end of the cooking time, add the Lasagna noodles. When they are done cooking, stir in the cream and spinach.
Does this soup freeze well?
The finished soup does not freeze well. If you plan to make this recipe to freeze, prepare as directed and stop before adding the noodles, spinach, and cream. Let it cool and store it in an airtight container for three months. When reheating, you can add the rest of the ingredients.
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Did You Make This One Pot Lasagna Soup?
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This delicious and hearty One-Pot Lasagna Soup recipe offers all the comfort of lasagna without the work. It’s ready in just about 30 minutes!
- 1 Onion finely chopped
- 5 cloves of Garlic minced
- 3 stalks of Celery chopped
- 1/2 tablespoon salt, plus more for taste at the end
- 1/2 tablespoon black pepper plus more for taste at the end
- 1/2 teaspoon red pepper flakes
- 1 pound ground Italian sausage
- 1 28 ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Fresh Basil minced + more for garnish
- 1/2 tablespoon Fresh oregano minced
- 1 tablespoon dried Thyme
- 11 uncooked Lasagna noodles broken into pieces
- 5 cups Beef broth
- 1/2 to 1 cup heavy cream
- 5 ounces Spinach
- Fresh herbs
- In a large pot or dutch oven, add crumbled Italian sausage and cook on medium heat until no longer pink and cooked through. Drain fat. Add olive oil to the pot and add onion, celery, garlic, salt, pepper, dried thyme, and red pepper flakes. Cook for 2-3 minutes.
- Once the onions are translucent, add in tomato paste, stir, and cook for another 2 minutes. Add in 1 cup of beef broth. Stir, scraping the bottom of the pot. Add in the remaining broth, crushed tomatoes, basil, and oregano. Stir and bring to a boil.
- Once boiling, add in your broken lasagna noodles. Cook for 8-10 minutes until al dente. Add in spinach, and milk, and stir. Add salt and pepper to taste.
- Garnish with optional toppings and enjoy!
- Serving Size: 1/6 of recipe
- Calories: 540
- Fat: 27
- Carbohydrates: 48
- Protein: 26
Keywords: one pot lasagna soup
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.