one pot lasagna soup
There are some nights when the thought of layering lasagna, grating cheese until your knuckles ache, and dirtying every pot and pan in the kitchen just feels… like too much. You know the nights I’m talking about, right? The ones where the kids are buzzing with energy, homework is piling up, and all you can think about is a big, comforting bowl of something delicious that feels like a hug. For years, I’d stare longingly at my classic Lasagna Recipe, wishing for a shortcut. And then, it hit me – why not turn it into a soup? This one pot lasagna soup is, quite frankly, a revelation. It’s got all the rich, savory flavors you crave from a traditional lasagna, but it comes together in a fraction of the time with minimal cleanup. Seriously, it’s become my weeknight superhero. I remember the first time I whipped it up, sort of on a whim. The aroma that filled my kitchen was just incredible – that classic tomato and Italian sausage smell. My youngest, who can be a bit picky, took one bite and his eyes just lit up. He declared it “better than mommy’s regular lasagna” – high praise indeed! This is the kind of dish that makes you feel like a culinary genius without breaking a sweat. If you love the idea of lasagna but crave something a little more… forgiving on busy days, then you absolutely need this one pot lasagna soup in your life.
What is one pot Lasagna soup?
So, what exactly *is* this magical creation we’re talking about? Think of it as all the best parts of your favorite lasagna, deconstructed and simmered into a wonderfully rich and satisfying soup. It’s not just a tomato soup with some noodles thrown in; oh no, this is the real deal. We’re talking hearty layers of flavor, just like a classic lasagna, but presented in a warm, comforting broth. It’s essentially a love letter to comfort food, packed with all the elements you’d expect: tender pasta, savory meat (or a veggie option, more on that later!), rich tomato base, creamy ricotta dollops, and a sprinkle of glorious mozzarella and Parmesan. The “one pot” aspect is key here. Everything cooks together in a single pot, allowing all those beautiful flavors to meld and marry perfectly. It’s a brilliant way to capture the essence of lasagna without any of the fuss. I like to think of it as the lazy genius of comfort food – all the satisfaction, none of the stress!
Why you’ll love this recipe?
There are so many reasons why this one pot lasagna soup has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too. First and foremost, let’s talk about the **flavor**. It’s absolutely sensational. You get that deep, rich tomato base, infused with savory Italian sausage (or whatever protein you prefer!), garlic, and onions. Then there’s the tender pasta that soaks up all those delicious juices. And the crowning glory? Those little dollops of creamy ricotta cheese that melt slightly into the hot soup, adding a luxurious creaminess with every spoonful. It tastes like a dish that took hours to prepare, but the secret is in how it all comes together. Which brings me to **simplicity**. This recipe is a lifesaver on those evenings when you’re pressed for time. The fact that it all happens in one pot means fewer dishes to wash, which, let’s be honest, is a HUGE win in my book. You just brown your meat, sauté your aromatics, add your liquids and pasta, and let it simmer. It’s almost foolproof! Plus, it’s incredibly **cost-effective**. Using pantry staples and ground meat makes this a really budget-friendly meal that doesn’t skimp on flavor or heartiness. You get a gourmet-tasting meal without the gourmet price tag. And finally, its **versatility** is another big plus. While I adore it with Italian sausage, you can easily swap that out for GROUND BEEF, turkey, or even a plant-based crumble. You can also load it up with extra veggies like spinach or mushrooms. It’s a forgiving recipe that adapts to what you have on hand. Honestly, what I love most about this one pot lasagna soup is that it delivers pure, unadulterated comfort in a bowl. It’s perfect for a chilly evening, a sick day, or just when you need a little something special. It reminds me a bit of my grandma’s hearty beef stew, but with that unmistakable Italian flair.
How do I make one pot Lasagna soup?
Quick Overview
Making this one pot Lasagna Soup is surprisingly straightforward! You’ll start by browning some savory Italian sausage in a large pot, then sautéing your aromatics. Next, you’ll add crushed tomatoes, broth, and your favorite pasta, letting it all simmer together until the pasta is tender and the flavors have melded beautifully. We finish it off with fresh herbs and those irresistible dollops of ricotta. The magic really happens when all those elements cook together in one pot, building layers of incredible flavor without any fuss. It’s the ultimate weeknight wonder, proving that deep flavor doesn’t have to mean hours in the kitchen.
Ingredients
For the main soup base:
1 tablespoon olive oil
1 pound Italian sausage (sweet or hot, casings removed)
1 medium yellow onion, finely chopped
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, for a little kick)
4 cups (32 ounces) low-sodium chicken or vegetable broth
1 (28 ounce) can crushed tomatoes
1 bay leaf
8 ounces lasagna noodles, broken into bite-sized pieces (about 1.5-inch squares)
Salt and freshly ground Black Pepper to taste
For the Ricotta & Garnish:
1 cup whole milk ricotta cheese
¼ cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving
1 cup shredded mozzarella cheese (optional, for melting on top)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your largest, heaviest pot or Dutch oven. A big soup pot works perfectly too. We want plenty of room for everything to cook and simmer without being crowded. Add the Olive Oil and place it over medium-high heat. Let the oil get nice and shimmery – that’s your cue that the pan is ready.
Step 2: Mix Dry Ingredients
While the pot is heating, gather your dried herbs and spices. In a small bowl, I like to give the oregano, basil, and red pepper flakes (if using) a little whisk together. This helps distribute them evenly when they hit the hot pot, ensuring every bite gets that lovely herby flavor. If you’re using pre-ground spices, just have them ready to go.
Step 3: Mix Wet Ingredients
This step is more about getting your wet ingredients prepped and ready for action. Have your chicken or vegetable broth, crushed tomatoes, and the bay leaf nearby. For the ricotta mixture, you’ll want to combine the ricotta cheese, Parmesan cheese, and chopped parsley in a separate small bowl. Give that a good stir until it’s well blended. I usually add a tiny pinch of salt and pepper to this mixture too. It’s good to have this ready to dollop in right at the end!
Step 4: Combine
This is where the magic starts to happen! First, add the Italian sausage to the hot pot. Break it up with your spoon and cook until it’s nicely browned and no longer pink. This usually takes about 6-8 minutes. Drain off any excess grease, leaving just a little bit for flavor. Now, toss in your chopped onion and cook until it starts to soften and become translucent, about 4-5 minutes. Stir in the minced garlic and the pre-mixed dried herbs and red pepper flakes. Cook for another minute until fragrant – you’ll know it smells amazing! Pour in the chicken or vegetable broth, then add the crushed tomatoes and the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring this mixture to a gentle simmer.
Step 5: Prepare Filling
The “filling” in this soup refers to the flavorful base we’ve just created! The key is to let these ingredients simmer together for a bit before adding the pasta. This allows the sausage and aromatics to really infuse the liquid. Once the soup is simmering, add the broken lasagna noodles. Stir them into the pot, making sure they’re mostly submerged. Cover the pot and let it simmer for about 15-20 minutes, or until the pasta is al dente. Stir occasionally to prevent the noodles from sticking together. The soup will thicken as the pasta cooks and releases its starch. Once the pasta is tender, taste the soup and season with salt and freshly ground black pepper as needed. Remove and discard the bay leaf.
Step 6: Layer & Swirl
This step is all about the finishing touches that make it feel like lasagna! Ladle the hot soup into individual bowls. Then, using a spoon, add dollops of the prepared ricotta mixture on top of the hot soup. Don’t worry about making them perfect – rustic is best! If you like, you can sprinkle a little shredded mozzarella cheese over the top as well. The heat from the soup will help it melt beautifully. A final sprinkle of fresh parsley and some grated Parmesan cheese finishes it off.
Step 7: Bake
There’s no baking required for this one pot wonder! Everything cooks right on the stovetop. The only thing that might go in the oven is if you want to melt some extra mozzarella cheese on top for an extra gooey finish. If you choose to do that, just spoon the soup into oven-safe bowls, top with mozzarella, and pop under the broiler for a minute or two until bubbly and golden. Keep a very close eye on it so it doesn’t burn!
Step 8: Cool & Glaze
No glaze needed here! The deliciousness is all in the soup itself. The “cooling” part is more about letting the soup rest for a few minutes after cooking. This allows the flavors to settle and the pasta to finish absorbing any remaining liquid. If you used the broiler, let the bowls cool for just a minute before serving to avoid burning your tongue. The dollops of ricotta are our creamy topping!
Step 9: Slice & Serve
This is the best part! Ladle the rich, flavorful soup into bowls, ensuring you get a good mix of broth, pasta, and sausage. Top each bowl with a generous spoonful of the ricotta mixture and a sprinkle of fresh parsley and Parmesan cheese. You can also add that shredded mozzarella if you like. Serve immediately while it’s piping hot. It’s truly a complete meal in a bowl!
What to Serve It With
This one pot lasagna soup is so hearty and satisfying, it really stands beautifully on its own as a complete meal. But if you’re looking to round out your spread or add a little something extra, I’ve got some fantastic ideas that have become family favorites. For a casual **Breakfast** (yes, I’ve had this for breakfast and it’s glorious!), a simple cup of strong coffee is all you need. Maybe a tiny sprinkle more Parmesan on top to kickstart the day. It’s surprisingly comforting to start the morning with something so savory and warm. When we’re feeling a bit more festive for **Brunch**, I like to serve it alongside some crusty garlic bread or even mini calzones. It makes for a wonderful centerpiece for a relaxed brunch gathering. For a more elegant **Dessert** offering (hear me out, it’s surprisingly versatile!), I’ll often skip the traditional dessert and just serve this soup in smaller, more delicate bowls with a touch of fresh basil. It’s unexpected and incredibly satisfying after a lighter main course. And for those **Cozy Snacks** or when we’re just craving pure comfort, this soup is perfection. I love serving it with a simple side salad tossed with a light vinaigoli dressing to cut through the richness. Another family tradition is to serve it with some toasted baguette slices brushed with garlic butter – perfect for dipping! My kids also love to crumble some crunchy croutons on top for an extra textural element. Honestly, almost anything dippable works wonderfully with this soup!
Top Tips for Perfecting Your One Pot Lasagna Soup
Over the years, I’ve learned a few little tricks that take this one pot lasagna soup from good to absolutely phenomenal. When it comes to the pasta, the key is to break your lasagna noodles into manageable, bite-sized pieces *before* you add them to the pot. If you try to break them once they’re in the hot liquid, it’s a slippery mess! I usually aim for pieces about 1.5 to 2 inches square. This ensures every spoonful has plenty of pasta. Another crucial tip is about **mixing advice**. While it’s a one-pot meal, you *do* need to stir occasionally, especially after adding the pasta. This prevents the noodles from clumping together or sticking to the bottom of the pot. Don’t go overboard stirring, though; just a gentle nudge every few minutes is perfect. For **swirl customization**, the ricotta mixture is where you can play! I always mix my ricotta with a little grated Parmesan and fresh parsley. Some people like to add a touch of lemon zest to the ricotta for a brighter flavor, or even a pinch of nutmeg for warmth. Experiment with what you love! When it comes to **ingredient swaps**, if you don’t have Italian sausage, ground beef or turkey work beautifully. For a vegetarian version, use plant-based crumbles or sautéed mushrooms and zucchini. If you can’t find crushed tomatoes, fire-roasted diced tomatoes add a lovely smoky depth. For **baking tips**, while this recipe is stovetop, if you decide to broil it for that cheesy topping, remember to use oven-safe bowls and keep a close watch. Broilers work fast! Also, ensure your oven rack is in the upper-middle position for even melting. For **glaze variations**, well, there’s no glaze needed here! But if you’re thinking about alternative toppings, a drizzle of good quality olive oil, a dollop of pesto, or even a swirl of béchamel sauce can be fantastic. I’ve even topped it with some crispy fried sage leaves for an extra touch of elegance. The biggest lesson I’ve learned is to taste and adjust seasoning at the end. Broth and sausage can vary in saltiness, so a final check for salt and pepper is essential for bringing out all those wonderful flavors.
Storing and Reheating Tips
This one pot lasagna soup is fantastic for leftovers, and I’ve definitely made it a point to figure out the best ways to store and reheat it so it tastes almost as good as the first day. For **Room Temperature** storage, I wouldn’t leave it out for more than two hours. The pasta can get a bit mushy if it sits too long in the hot broth. It’s best to let it cool down a bit first before tucking it away. When it comes to **Refrigerator Storage**, this is my go-to. Let the soup cool completely, then transfer it to an airtight container. It will keep well in the fridge for about 3-4 days. The flavors actually tend to deepen overnight, which is a lovely bonus! For **Freezer Instructions**, this soup freezes surprisingly well. Again, let it cool completely first. Portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. It can be stored in the freezer for up to 2-3 months. When you’re ready to thaw, the best method is to transfer it from the freezer to the refrigerator overnight. Then, reheat on the stovetop. For **Glaze Timing Advice**, if you’re storing leftovers, I usually keep the ricotta dollops separate until you’re ready to reheat and serve. This prevents them from becoming watery. When reheating, just add fresh dollops of ricotta to the hot soup before serving. If you’re reheating frozen soup, you might need to add a splash more broth or water as the pasta can absorb quite a bit during the thawing and reheating process. Just reheat gently on the stovetop until warmed through, then add your fresh ricotta and garnishes.
Frequently Asked Questions
Final Thoughts
I truly hope you give this one pot lasagna soup a try. It’s one of those recipes that just makes life a little bit easier and a whole lot more delicious. It captures that comforting, satisfying essence of lasagna in a way that’s surprisingly simple to achieve. It’s the perfect example of how you can create incredible flavor without all the fuss. If you love this recipe, I think you might also enjoy my Speedy Sausage and Veggie Pasta Bake or my Creamy Tomato Basil Soup – they’re also big on flavor and relatively easy to make! So, gather your ingredients, put on your favorite apron, and get ready to whip up a pot of pure comfort. I can’t wait to hear how yours turns out and what your family thinks! Don’t be shy about sharing your own twists or tips in the comments below. Happy cooking!
Easy One Pot Lasagna Soup For Dinner
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground Italian sausage
- 4 cups Chicken broth (32-ounce container)
- 2 cans Diced tomatoes, undrained (15-ounce each)
- 1 can Tomato paste (6-ounce)
- 1 teaspoon Italian seasoning
- 9 uncooked Lasagna noodles, broken into pieces
- 3 tablespoons Freshly chopped basil more for garnish if desired
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- Salt & pepper, to taste
- Ricotta cheese for topping optional
Instructions
Preparation Steps
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add in the onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for an additional minute. Add in the sausage and cook until browned, breaking apart with a wooden spoon. Drain any excess grease.
- Add in chicken broth, diced tomatoes (undrained), and tomato paste. Stir until combined and then add the Italian seasoning.
- Bring the soup to a light boil and then add in the broken lasagna noodles. Cook for 15 minutes, or until the noodles are al dente.
- Stir in the chopped basil, grated Parmesan cheese, and shredded mozzarella cheese. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with a spoonful of ricotta cheese, a crack of pepper, and more fresh basil if desired.
