One Pot Lasagna Soup

One Pot Lasagna Soup

I love a good homemade lasagna, but some nights I just don't feel like making one.

Between cooking the meat, making the sauce, boiling the noodles, layering everything together, and waiting for it to bake, lasagna can turn into a whole afternoon project.

And while I absolutely think there's a time and place for that, sometimes I just want the flavors of lasagna without all the extra steps.

That's where lasagna soup comes in.

You get that same rich, savory tomato sauce, tender pasta, Italian seasonings, and creamy cheese, but everything cooks together in one big pot.

❤️Why You'll Love This Lasagna Soup

  • One Pot, Less Mess: Everything cooks together in one pot, which means fewer dishes to wash!

  • Easy Weeknight Dinner: All the flavors of homemade lasagna without the layering or baking.

  • Family Friendly: A hearty, comforting dinner that's perfect for feeding the whole family.

  • Simple Ingredients: Made with everyday ingredients you probably already have in your kitchen.

  • Great for Leftovers: The flavors get even better as everything sits together. Just add a splash of broth when reheating!

 

Can You Make Lasagna Soup in the Crock Pot?

Yes! This is a great recipe to adapt for the slow cooker.

Brown the ground beef and Italian sausage in a skillet, then transfer them to the slow cooker along with the onion, garlic, tomato paste, tomatoes, broth, and seasonings.

Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the vegetables are tender and the flavors have developed.

About 30–45 minutes before serving, turn the slow cooker to HIGH and add the broken lasagna noodles. Cook until tender, checking frequently, since pasta cooking times vary between slow cookers.

Serve with the ricotta topping just like the stovetop version.

My tip: If you're making this in the slow cooker for meal prep, cook the pasta separately and stir it into each bowl when serving.

Tips for Making the Best Lasagna Soup

Don't overcook the noodles

Lasagna noodles continue absorbing liquid as they sit in the hot broth, so I recommend cooking them just until tender.

If you're planning to have leftovers, you can even cook the noodles separately and add them to individual bowls. This keeps them from becoming too soft overnight.

Use both ground beef and Italian sausage

I love using a combination of ground beef and Italian sausage because the sausage adds so much flavor without requiring a long list of additional seasonings.

You can absolutely use all ground beef if that's what you have, but I think the combination makes the soup taste more like traditional homemade lasagna.

Don't be afraid to add more broth

This soup will naturally thicken as the pasta cooks and absorbs liquid.

If you prefer a thinner soup, add another ½–1 cup of broth until it reaches your desired consistency.

Freshly grated Parmesan makes a difference

Fresh Parmesan melts more smoothly and has a stronger, nuttier flavor than pre-grated varieties.

It's a small step that really makes the ricotta topping delicious.

Use a Dutch oven

A large Dutch oven works beautifully for this recipe because it holds heat evenly and gives you plenty of room to brown the meat, simmer the sauce, and cook the noodles all in one pot.

Plus, there's something about cooking soup in a Dutch oven that just makes dinner feel extra cozy.

What to Serve with Lasagna Soup

This soup is hearty enough to serve on its own, but I love pairing it with something homemade.

My first choice would obviously be a slice of warm sourdough bread. Specifically my pull apart cheesy bread! It is the best! The crusty outside and soft center are perfect for soaking up that rich tomato broth. 

You could also serve it with homemade sourdough garlic bread, a simple green salad, or roasted vegetables. And if you happen to have leftover sourdough bread, toast it with a little butter, garlic, and Parmesan for an easy side.

More recipes to try <3 

Parmesan Black Pepper Pull-Apart Bread – Acts of Sourdough

Garlic Parmesan Focaccia Muffins – Acts of Sourdough

Focaccia Sandwich Bread – Acts of Sourdough

French Onion Focaccia – Acts of Sourdough

 

One Pot Lasagna Soup

Courtney Moody

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Calories

450

Cuisine

Italian

All the flavors of homemade lasagna, without all the layering!

There is something about a big pot of soup simmering on the stove that makes the whole house feel a little cozier. And if you love lasagna but don't always have the time (or patience) to layer noodles, sauce, and cheese, this recipe is for you.

This One-Pot Lasagna Soup has everything we love about traditional lasagna: savory ground beef, Italian sausage, a rich tomato broth, tender pasta, and plenty of cheese. But instead of spending an hour assembling a casserole, everything comes together in one pot.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • ½ pound mild Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes, (28 oz)
  • 1 can diced tomatoes, (14.5 oz)
  • 5 cups chicken broth or beef broth, plus more as needed
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes, (optional)
  • 8 oz uncooked lasagna noodles, broken into bite-sized pieces
  • 2 cups fresh baby spinach, (optional)

Topping

  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley or basil
  • Pinch of salt and black pepper

Directions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

  2. Stir in the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.

  3. Add the tomato paste, crushed tomatoes, and diced tomatoes to the pot. Stir to combine and cook for another 2-3 minutes to let the flavors meld.

  4. Pour in the chicken or beef broth, then add the Italian seasoning, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Bring the mixture to a boil.

  5. Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the noodles are al dente.

  6. If using, stir in the fresh baby spinach and cook for an additional 2 minutes, until wilted. Taste and adjust seasonings as needed, adding more salt or pepper if desired.

  7. While the soup simmers, prepare the creamy ricotta topping. In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley or basil, and a pinch of salt and black pepper. Mix until smooth and creamy.

  8. Serve the lasagna soup hot, topped with generous dollops of the creamy ricotta mixture and additional fresh basil or parsley for garnish.
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.