This easy one-pot Lasagna Soup is everything you love about lasagna with none of the work! An easy weeknight soup recipe that is so cozy.
Lasagna Soup is made with ground beef, Italian sausage, and three types of cheese! All swimming in a rich tomato broth with lasagna-style noodles.
The perfect easy dinner for those cold winter nights or even a hot summer night…. just because it’s so darn good!
One-Pot Lasagna Soup
Fall is one of my favorite times of the year, so I’ll be sharing all my favorite soups as we move forward to give you all the soup recipes, you’ll need for the cooler months of the year. Get ready for some insanely good soup recipes!
If you don’t know, I take my lasagna recipes very seriously! But some nights I just don’t have it in me to do all the work of assembling lasagna.
Lasagna soup is perfect for when you’re craving something cozy and comforting with all the flavor of lasagna, with minimal work! This soup comes together quickly and easily in one pot in just under an hour–most of that time is hands-off work while the soup simmers.
What you end up with is a meaty and flavorful soup in a rich tomato broth with tender noodles topped with a ricotta/mozzarella/parmesan mixture–just like what you’d find in between lasagna layers!
All you need to finish is some fresh basil and some crusty bread or chewy focaccia for dipping and dinner is done.
For more cozy weather recipes, check out my selection of soup recipes.
Why You’ll Love this Recipe
Comforting – There’s nothing quite as comforting as a bowl of tomato soup, but we’ve made it even better! This Lasagna Soup recipe is so flavorful and rich without being too heavy. It’s the soup we turn to over and over again for cool nights!
One Pot – The best part of this soup? It’s made entirely in one pot! I love any dinner that saves me from tons of clean up. You’re going to love how easy this recipe for lasagna soup is.
Customizable – This is a great recipe for using up extra veggies or pasta you may have! If you want to adapt this Lasagna Soup recipe, head to the section below for all my tips and suggestions!
How to Make One-Pot Lasagna Soup
As with all my soup recipes, I highly recommend investing in a Dutch oven! This piece of cookware does all of the heavy lifting in my kitchen, and I love it so much. I’ve linked my favorite Dutch oven below.
Ingredients and Substitutions
- Ground beef. I like using ground sirloin here (90/10) for the flavor, but any ground beef works.
- Italian sausage. Try and find uncased Italian sausage for ease, but you can just pull the meat out of the sausage casings. You can use whatever flavor of Italian sausage you like, I’m partial to spicy.
- Onion. I use yellow onion for a touch of sweetness, but any onion works.
- Basil and Oregano. Dried basil and oregano add the perfect flavor.
- Tomato paste. In addition to crushed tomatoes, tomato paste adds depth and richness.
- Crushed tomatoes. Use high-quality canned crushed tomatoes here, like San Marzano.
- Chicken broth. Homemade is always best, but store bought also works fine.
- Pasta. You could break up classic lasagna noodles or use a curly pasta like Mafalda or Mafalda Corta (purchased at Trader Joe’s or on Amazon).
- Ricotta. I like whole milk ricotta for the topping as it’s so rich and creamy.
- Mozzarella. I always grate my own cheese vs using pre-shredded cheese.
- Fresh basil. The fresh basil is a must and really rounds out this delicious lasagna soup.
The Process
- Mix the ricotta. In a mixing bowl, mix together the ricotta, shredded mozzarella, and parmesan and season with salt and pepper. Refrigerate until ready to use.
- Brown the meat. Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the ground beef and ground Italian sausage (removed from the casings). Use a spoon to stir and break the meat into small pieces as it cooks. Cook until browned and cooked through.
- Add the onion and spices. Once the meat is almost cooked through, add the diced onion, garlic, oregano, basil, and crushed red pepper flakes and cook for 2-3 minutes, until the onions are soft.
- Add the tomato products. Add the tomato paste and cook for 2-3 minutes, until darkened in color. Then, add the crushed tomatoes and broth and bring to a simmer. Season with salt and pepper, cover, and simmer 20 minutes.
- Add the pasta. Add the chopped basil and pasta and stir well. Cover and simmer 10 minutes, or until the pasta is al dente.
- Serve. Season the soup to taste with salt and pepper and ladle into bowls. Top the lasagna soup with a dollop of the ricotta mixture and more fresh basil and serve immediately.
Brown the beef and sausage in a Dutch oven.
Add onion, garlic, seasonings, and tomato paste.
Add the crushed tomato and broth and simmer.
Stir the noodles into the pasta and simmer until cooked.
Combine the ricotta and cheeses in a small bowl.
Mix until smooth and store in an airtight container.
Best Pasta Shapes for Lasagna Soup
While you can use just about any pasta for lasagna soup, not all pastas were created equal! So, which are the best pasta shapes for lasagna soup?
Mafalda or Mafalda Corta. If you’re unfamiliar, Mafalda pasta is long and wide like pappardelle with curly edges–like a narrower lasagna noodle. The “Corta” refers to the pasta being cut so that they’re bite sized. This is the pasta I used for this recipe, and I am OBSESSED.
Classic Lasagna Noodles. Another easy option? Just buy lasagna noodles and break them up into pieces! The irregular shape feels fun and unique, and they hold sauce really well.
Pappardelle. I love a wide, flat noodle and pappardelle is absolutely perfect. I would personally break them up into smaller pieces so that the soup is easier to eat.
Egg noodles. A flat eggy noodle also works great here!
Farfalle. Farfalle, or little bow ties are also perfect for making lasagna soup. They have a fun texture and cook up quickly in the broth.
How to Customize Lasagna Soup
I think that this lasagna soup recipe is absolute perfection as written, but it’s also so easy to customize and adapt to your tastes.
Add some extra meat. Want a meatier soup? Add more Italian sausage or some diced pepperoni for some extra spice and texture.
Lighten things up. If you want to lean this soup out for a slightly healthier version, try using ground turkey and chicken Italian sausage. You’ll still get plenty of flavor, just a little lower in fat.
Add your veggies. This is a great soup for using some odds and ends in the fridge. Some of my favorite veggies to add to lasagna soup are spinach, kale, zucchini, bell pepper, mushrooms, etc.
Make-Ahead, Storage & Reheating Instructions
This easy lasagna soup can be made even easier with make-ahead instructions.
If you plan to prep the soup in advance, follow the recipe up to adding the noodles and stop. Cool the soup to room temperature and store in an airtight container. Then, rewarm the soup and add the noodles and basil before serving.
To freeze the soup: If you’re making the soup with plans to freeze it, I recommend cooking the noodles separately and leaving them out. When you freeze the noodles in the soup, it can get really mushy and waterlogged. Cool the soup to room temperature and freeze in silicone cubes or in a freezer-safe Ziplock bag.
Thaw overnight in the fridge and simmer on the stove before adding the noodles and basil.
To store leftovers: If you have leftover lasagna soup, cool to room temperature and store in an airtight container in the fridge for up to 1 week. The noodles will absorb liquid in the fridge, so when re-warming I recommend adding more broth.
For best results, reheat the soup in a small pot on the stove instead of the microwave.
More Recipe Suggestions:
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Creamy Chicken Poblano and Black Bean Soup
Creamy Parmesan Cajun Chicken Pasta Soup
Original Author: So Much Food Blog
One Pot Lasagna Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 lb. ground sirloin 90/10
- 1/2 lb. ground Italian sausage removed from casings
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 28 oz canned crushed tomatoes
- 4 cups chicken broth homemade is best
- 1/2 cup chopped fresh basil leaves
- 8 oz Mafalda Corta pasta*
- 1 cup ricotta
- 1/2 cup shredded mozzarella
- 1/4 cup freshly grated parmesan
- kosher salt
- freshly cracked black pepper
Instructions
Mix the ricotta.:
- In a mixing bowl, mix together the ricotta, shredded mozzarella, and parmesan and season with salt and pepper.
- Refrigerate until ready to use.
Brown the meat:
- Heat the olive oil in a Dutch oven or soup pot over medium heat. Use a spoon to stir and break the meat into small pieces as it cooks. Cook until browned and cooked through.
- Add the ground beef and ground Italian sausage (removed from the casings).
- Use a spoon to stir and break the meat into small pieces as it cooks. Cook until browned and cooked through.
Add the onion and spices:
- Once the meat is almost cooked through, add the diced onion, garlic, oregano, basil, and crushed red pepper flakes and cook for 2-3 minutes, until the onions are soft.
Add the tomato products:
- Add the tomato paste and cook for 2-3 minutes, until darkened in color.
- Then, add the crushed tomatoes and broth and bring to a simmer. Season with salt and pepper, cover, and simmer 20 minutes.
Add the pasta:
- Add the chopped basil (reserve half for topping) and pasta and stir well. Cover and simmer 10 minutes, or until the pasta is al dente.
Serve:
- Season the soup to taste with salt and pepper and ladle into bowls. Top the lasagna soup with a dollop of the ricotta mixture and more fresh basil and serve immediately.
Notes:
- *Mafalda Corta pasta is a short form pasta that has wavy edges like lasagna noodles. You could also use full-sized lasagna noodles just broken into pieces. For more pasta options, reference the blog post for suggestions.
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