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A bowl of delicious One Pot Lasagna Soup is shown as the featured image for a recipe article.

BEST One Pot Lasagna Soup

This one-pot lasagna soup delivers the comforting and cheesy flavors of classic lasagna with minimal cleanup. By layering flavors strategically and cooking the pasta at the end, you can achieve a delicious and satisfying meal in a single pot. Top with a creamy ricotta mixture for the perfect lasagna experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage or ground beef, casings removed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups chicken broth or beef broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Optional toppings: shredded mozzarella cheese, fresh basil leaves

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • small bowl
  • Ladle

Method
 

  1. Brown the Meat: In a large pot or Dutch oven, brown the Italian sausage or ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Sauté Aromatics: Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Add Liquids: Stir in the crushed tomatoes, tomato sauce, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
  4. Cook the Pasta: Add the broken lasagna noodles to the pot. Stir well to ensure the noodles are submerged. Simmer for 10-12 minutes, or until the noodles are cooked al dente. Stir occasionally to prevent sticking.
  5. Prepare the Ricotta Mixture: While the pasta is cooking, in a small bowl, combine the ricotta cheese, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
  6. Assemble and Serve: Ladle the lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of shredded mozzarella cheese (if desired). Garnish with fresh basil leaves.

Notes

For a richer flavor, deglaze the pot with a splash of dry red wine after browning the meat. Gluten-free lasagna noodles can be used. Store leftover soup in an airtight container in the refrigerator for up to 3 days. The ricotta mixture can be made ahead of time and stored separately. For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.