Okay, friends, gather ’round because I’m about to share a recipe that has saved my sanity on more weeknights than I can count. This One-Pot Lasagna Soup is the ultimate comfort food, and it’s seriously so easy, it almost feels like cheating. Think lasagna, but without all the layering and baking drama. It’s like a big, warm hug in a bowl, and my kids absolutely devour it. It’s even easier than spaghetti and meatballs, which, in my house, is saying something!
What is Lasagna soup?
Imagine all the delicious flavors of lasagna – the rich tomato sauce, the savory Italian sausage, the creamy ricotta (or a clever substitute!), and of course, the tender pasta – all simmered together in one glorious pot. That’s One-Pot Lasagna Soup in a nutshell! It’s essentially a deconstructed lasagna, but in soup form. You get all the comforting flavors without the fuss of layering noodles and waiting for it to bake. The best part? Clean-up is a breeze. It’s the perfect recipe for busy weeknights or when you just want something cozy and satisfying without spending hours in the kitchen.
Why you will love this recipe?
Let me count the ways! First and foremost, the flavor is incredible. The combination of Italian sausage, garlic, herbs, and tomatoes creates a rich, savory broth that’s just bursting with flavor. My kids are obsessed, and even my picky eater cleans his bowl every time.
The simplicity is another huge win. Seriously, dump everything in a pot, simmer, and you’re done! There’s no need to precook the noodles, brown the sausage separately (although you can if you prefer!), or dirty a bunch of dishes. This is a one-pot wonder, folks!
This is a pretty budget-friendly meal, too. You probably have a lot of the ingredients in your pantry already, and Italian sausage is relatively inexpensive. Plus, it makes a big batch, so you’ll have leftovers for lunch (or another dinner!).
What I love most about this One-Pot Lasagna Soup is how versatile it is. You can easily customize it to your liking. Want to add more veggies? Go for it! Have some leftover cooked chicken or ground beef? Throw it in! Prefer a different type of cheese? No problem! This recipe is super forgiving and adaptable. It’s also surprisingly filling, more so than regular pasta soup.
Compared to my other favorite comfort foods like Baked Ziti, this soup is so much easier to throw together. No waiting for the oven to preheat! No fiddling with layers! Just pure, unadulterated deliciousness in a pot. Trust me, you need this recipe in your life.
How do I make Lasagna soup?
Quick Overview
Alright, let’s get down to business! Making One-Pot Lasagna Soup is as easy as 1-2-3. Basically, you’ll brown some sausage (optional, but adds great flavor!), add your veggies and seasonings, pour in your broth and tomatoes, and then toss in your pasta. Simmer until the pasta is cooked, stir in some cheese (or a cheese substitute!), and boom! Dinner is served. The magic of this method is how the pasta cooks directly in the sauce, absorbing all those delicious flavors. It’s seriously the easiest way to make lasagna soup, and it tastes amazing every single time. I promise you won’t be disappointed.
Ingredients
For the Soup:
* 1 pound Italian sausage (sweet or hot, your preference)
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1 (28 ounce) can crushed tomatoes
* 4 cups chicken broth
* 8 ounces lasagna noodles, broken into small pieces (I like to use the curly edge pieces)!
* Salt and pepper to taste
What is the creamy topping?
* 15 ounces ricotta cheese (or Cottage Cheese – sounds weird, but trust me)
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 egg (optional, helps bind the ricotta mixture)*
Optional Garnish
* Fresh basil leaves
* Extra Parmesan cheese
What are the steps to
Step 1: Brown the Sausage (Optional)
In a large pot or Dutch oven, brown the Italian sausage over medium heat. What is the best way to break up a meal with sneads? If you’re using leaner sausage, you might need to add a tablespoon or two of Olive Oil to the pot. Once the sausage is browned, remove it from the pot and set aside. If you’re short on time, you can skip this step but browning the sausage really adds a depth of flavor. What is the flavor of soup?
Step 2: Sauté the Aromatics
Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant. Be careful not to burn the garlic! This step is crucial for building the flavor base of the soup.
Step 3: Add the Tomatoes and Broth
What are the ingredients for the chicken broth? Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the crushed tomatoes and stir to combine. I always use crushed tomatoes in this recipe – it really makes a difference in the flavor of the tomato. Is it necessary to add a tablespoon of tomato paste to your dish?
Step 4: Add the Pasta
Add the lasagna noodles to the pot. Make sure they are fully submerged in the liquid. If needed, add a little more chicken broth. Bring the soup back to a simmer, then reduce the heat and cover. Cook for 15-20 minutes, or until the pasta is tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. I’ve learned the hard way that forgetting to stir results in a burnt bottom and sad, stuck noodles!
Step 5: Stir in the Sausage (if using)
If you browned the sausage earlier, add it back to the pot. Stir to combine.
Step 6: Make the Creamy Topping
While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan, chopped fresh parsley, and egg (if using). The egg is optional, but it helps bind the mixture together and prevents it from being too runny. What are some good substitutes for ricotta? Just make sure to drain it first. I tested this with almond milk and ricotta, and it actually made it even creamier!
Step 7: Serve and Enjoy!
Ladle the One-Pot Lasagna Soup into bowls. Top each bowl with a spoonful of the ricotta mixture. Garnish with fresh basil leaves and extra Parmesan cheese, if desired. Serve immediately and enjoy! My family loves to dip crusty bread into the soup – it’s the perfect accompaniment.
What is the best way to serve it?
What are some good side dishes to serve with Lasagna soup? What is a good salad dressing?For a casual dinner:Serve with Garlic Bread and a side of green salad.For a More Elegant Meal:Serve the soup as a starter, followed by grilled chicken or fish and roasted vegetables.For a Cozy Night In:Can you curl up on the couch with a bowl of soup and watch the movie?
How do I make Lasagna soup?
Here are a few tips to help you make the best One-Pot Lasagna Soup ever:
Don’t Overcook the Pasta: Keep a close eye on the pasta as it simmers. Overcooked pasta will become mushy and ruin the texture of the soup. Test the pasta for doneness after about 15 minutes, and cook it until it’s just tender.
I learned to buy short noodles as a lesson – the shorter noodles will cook evenly, while the longer noodles will sometimes be more cooked on one side than another.
Adjust the Seasoning: Taste the soup before serving and adjust the seasoning as needed. You might need to add more salt, pepper, or herbs to suit your taste.
Use Good Quality Ingredients: The better the quality of your ingredients, the better the flavor of your soup will be. Use good quality Italian sausage, crushed tomatoes, and chicken broth for the best results.
Don’t Be Afraid to Experiment: This recipe is super versatile, so don’t be afraid to experiment with different ingredients and flavors. Try adding different vegetables, cheeses, or herbs to create your own unique version of One-Pot Lasagna Soup.
For a vegetarian version: I sometimes like to use mushroom as a substitute for Italian sausage when my vegetarian friends come over!
Storing and Reheating Tips
Storing: Store leftover One-Pot Lasagna Soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Freezing: You can freeze One-Pot Lasagna Soup for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container. Thaw the soup in the refrigerator overnight before reheating.
A little lesson I learned: when you freeze it, freeze it without any of the pasta inside. This way, you can avoid the noodles from being mushy when you reheat it.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for One-Pot Lasagna Soup. I truly hope you give this a try – it’s a game-changer for busy weeknights and a guaranteed crowd-pleaser. It’s the kind of recipe that makes you feel good from the inside out, and that’s what cooking is all about, right? If you love this recipe, you might also enjoy my other one-pot pasta dishes. They’re all quick, easy, and delicious! Can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And don’t forget to rate the recipe if you enjoyed it! Happy cooking!
One-Pot Lasagna Soup
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 2 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 15 oz Cannellini beans, rinsed and drained
- 0.5 cup Uncooked lasagna noodles, broken into pieces
- 2 cups Vegetable broth
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Shredded mozzarella cheese
Instructions
Preparation Steps
- Brown ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add onion and garlic; cook until softened, about 5 minutes.
- Stir in crushed tomatoes, cannellini beans, lasagna noodles, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until noodles are tender.
- Stir in mozzarella cheese and serve immediately.
