One Pot Lasagna Soup

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Dive head first into a bowl of this hearty one pot lasagna soup – pure comfort!

If you’re looking for a hearty, stick-to-your-ribs meal, then this one pot lasagna soup is for you! When it comes to Italian food, I’m a sucker for lasagna. Big, thick slabs layered with pasta, cheese, and sausage, all bubbly and gooey. But it’s definitely not the most weeknight friendly meal.

So when that lasagna craving strikes but time isn’t your friend, may I introduce you to lasagna soup!

All those rich, tomato-y flavors, with big, fat noodles, and chunks of browned sausage studded throughout. And please do not forget the cheese! This one pot lasagna soup wonder wouldn’t come close to resembling the classic without the cheese.

I top mine with a scoop of ricotta, a handful of shredded mozzarella, and a sprinkle of parmesan. You can mix them all together before topping if you prefer, but my preference is to keep them separate for texture and appearance.

Lasagna soup has very little prep and is mostly hands-off cooking time which will free you up to warm some garlic bread and toss a big green salad to round out your meal. All the flavors of a traditional lasagna, but on your table and in your belly in just an hour.

Be sure to keep this recipe handy all winter!

Let’s make one pot lasagna soup

1. Brown the crumbled sausage in a little olive oil.
2. Add the onion and garlic and cook until softened.
3. Stir in the tomato paste and a little water. Scrape up all the browned bits from the bottom of the pot.
4. Add the tomato sauce, crushed tomatoes, stock, sugar, herbs and seasonings.
5. Break up the lasagna noodles and add to the pot. Bring to a boil, reduce to a simmer and cook until noodles are tender.
6. Stir in the cream and parmesan and serve!

Tips for sucess

• You can substitute ground beef or use half sausage/half ground beef if desired.
• Tomato puree or crushed tomatoes can be substituted for the tomato sauce. They are also delicious, but you will have a more “tomato forward” sauce (especially with the tomato puree).
• You can omit the cream if desired, but add a splash more stock if doing so.
• Thin the soup (especially if reheating leftovers) with a little stock if it’s too thick.
• Don’t skip the cheesey toppings! They make this taste just like baked lasagna. 

More one pot favorites

• One Pot Creamy Chicken Pasta
• Creamy Chicken Tortellini Soup
• Hearty Vegetarian Chili
• Turkey Stew
• Chicken and Herb Dumplings

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One Pot Lasagna Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Dive head first into a bowl of this hearty one pot lasagna soup – pure comfort!

Course: Soup/Stew

Cuisine: Italian

Keyword: lasagna soup, one pot lasagna soup

Servings: 6 Servings

Calories: 867 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 lb crumbled sweet Italian sausage, or links removed from casing
• 1 onion, chopped
• 4 garlic cloves, minced
• 6 oz tomato paste (1 can)
• 2 Tbsp water
• 28 oz crushed tomato (1 can)
• 15 oz tomato sauce
• 1 tsp sugar
• 2 qts beef stock
• 1 Tbsp Italian seasoning, dried
• 1/4 cup fresh basil, chopped or torn + more for garnish
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 8 oz dry lasagna noodles, broken into large pieces (about 10 pieces)
• 3/4 cup heavy cream
• 1/4 cup parmesan, grated

Toppings

• 7 oz shredded mozzarella (1 pkg)
• 1 cup ricotta cheese
• 1/4 cup parmesan, grated
• 2 Tbsp basil and parsley, chopped or torn

Instructions

1. Heat the olive oil in dutch oven or heavy bottomed pot over med/high heat. Add the crumbled sausage and cook until golden brown, stirring frequently, about 5-6 mins.

2. Add the onion and saute until the onion is golden and softened, 4-5 mins. Stir in the garlic. Continue cooking for 2-3 mins.

3. Add the tomato paste and stir. Add the water and cook for 2 mins, stirring up all the bits that are stuck to the pan.

4. Add the sugar, crushed tomato, tomato sauce, stock and all the herbs and seasonings.

5. Stir well and add the lasagna noodles. Bring to a boil and reduce to a simmer. Cook, uncovered, until the noodles are tender, about 25 mins.

6. Stir in the cream and parmesan and gently simmer for 5 mins (do not boil or the cream may break).

7. Ladle into bowls and serve topped with mozzarella, ricotta, grated parmesan, and herbs.

Recipe Notes

• You can substitute ground beef or use half sausage/half ground beef if desired.
• Tomato puree or crushed tomatoes can be substituted for the tomato sauce. They are also delicious, but you will have a more “tomato forward” sauce (especially with the tomato puree).
• You can omit the cream if desired, but add a splash more stock if doing so.
• Thin the soup (especially if reheating leftovers) with a little stock if it’s too thick.
• Don’t skip the cheesey toppings! They make this taste just like baked lasagna. 

Nutrition Facts

One Pot Lasagna Soup

Amount Per Serving

Calories 867 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 25g156%

Polyunsaturated Fat 5g

Monounsaturated Fat 20g

Cholesterol 144mg48%

Sodium 2883mg125%

Potassium 1916mg55%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 17g19%

Protein 42g84%

Vitamin A 2270IU45%

Vitamin C 31mg38%

Calcium 511mg51%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.