Easy Lasagna Soup Recipe (One Pot!) — All the familiar, comforting flavors of lasagna transformed into a cozy, spoonable one-pot soup. Tender broken noodles, a rich meat ragu, and a creamy ricotta–Parmigiano finish combine for a bowl that tastes just like lasagna without the layering.
You might also enjoy my lasagna bolognese, white chicken lasagna, and pesto lasagna recipes.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40 minutes
- Servings: 6–8
- Method: One-pot
- Cuisine: Italian-American comfort
- Flavor & Texture: Rich tomato broth, tender noodles, savory meat, creamy finish
- Why this recipe stands out: This lasagna soup begins like a classic Italian ragù. The meat is browned thoroughly so it develops deep savory notes while the vegetables melt into the sauce. Breaking lasagna noodles directly into the pot releases starch that naturally thickens the broth for an authentic lasagna taste in far less time.
Why you’ll love this easy lasagna soup!
This is the perfect weeknight version of lasagna when you want all the comfort without the time and effort of layering, béchamel, and a long bake. Rich, warming, and deeply flavored, it delivers the classic lasagna profile in a skillet-to-soup approach that’s fast and satisfying.
The key is building a true meat ragu, then adding broken lasagna noodles to thicken and body the broth. A small pinch of nutmeg brings the same gentle warmth you find in traditional lasagna, and a generous dollop of ricotta with Parmigiano and mozzarella on top melts into the soup for that unmistakable finish.
Enjoy this soup right away while the noodles are tender and the broth is silky. It also reheats well with a little extra broth.
Made With Amore,
Table of Contents
- Quick Look at This Recipe
- Why you’ll love this easy lasagna soup!
- Simple Ingredients
- Substitutions and Variations
- How To Make Lasagna Soup
- Recipe Tips
- FAQ’s
- What To Serve With Lasagna Soup
- Easy Lasagna Soup Recipe
Simple Ingredients
- Olive oil – for sautéing and flavor
- Ground beef – classic lasagna richness
- Italian sausage – adds depth and seasoning
- Onion, carrot, and celery – the savory soffritto base
- Garlic – aromatic flavor
- Diced and crushed tomatoes – texture and a rich tomato broth
- Italian seasoning and a pinch of nutmeg – traditional herb and warmth
- Salt & black pepper – to taste
- Chicken or vegetable broth – a savory base
- Lasagna noodles, broken – they thicken the soup naturally
- Whole-milk ricotta, Parmigiano Reggiano, and mozzarella – for the lasagna-style finish
- Fresh basil – bright, fresh garnish
See the recipe card below for exact quantities and a printable version.
Substitutions and Variations
- Meats: Use all ground beef, all Italian sausage, or ground pork for a more traditional profile.
- Lighter version: Swap beef for ground turkey or chicken sausage; stir in spinach for extra vegetables and finish with a drizzle of olive oil.
- Broth: Chicken broth is classic; vegetable broth works well for a vegetarian base (use meat substitutes if desired).
- Pasta: No lasagna noodles? Try broken pappardelle, mafaldine, or bow-tie pasta.
- Cheeses: Whole-milk ricotta gives the creamiest texture; mix with mascarpone for an even richer topping. Always finish with freshly grated Parmigiano Reggiano.
- Spicy: Use spicy Italian sausage or add red pepper flakes for heat.
- Herbs: Fresh basil is classic; parsley or a rosemary sprig (removed before serving) can add extra depth.
How To Make Lasagna Soup
This is a concise step-by-step overview; full instructions appear in the recipe card below.
Step #1: Build the base — Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add finely chopped onion, carrot, and celery and cook until softened, about 4–5 minutes. Clear a space in the center for the meat.
Step #2: Brown the meat — Add ground beef and Italian sausage. Break the meat up and cook until well browned for maximum flavor. Mix the softened vegetables into the meat and stir in garlic for about 30 seconds until fragrant.
Step #3: Add tomatoes & seasoning — Stir in diced and crushed tomatoes, Italian seasoning, nutmeg, salt, and pepper. Let the sauce simmer briefly to meld flavors.
Step #4: Add broth & noodles — Pour in the broth and bring to a gentle boil. Add the broken lasagna noodles, stirring so they separate and don’t stick together.
Step #5: Simmer — Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until noodles are tender and the soup thickens naturally.
Step #6: Finish & serve — Taste and adjust seasoning. Ladle into bowls and top each serving with a generous spoonful of ricotta, a sprinkle of Parmigiano and mozzarella, and finish with torn fresh basil.
My Pro Tips
Recipe Tips
- Stir often once the noodles are added — they love to settle to the bottom.
- Use whole-milk ricotta for the creamiest, most authentic finish.
- If the soup becomes too thick, loosen it with a splash of warm broth before serving.
- The soup thickens as it sits; it’s excellent reheated with extra broth.
FAQ’s
Make ahead: For best texture, cook the soup without the pasta and add freshly cooked or reheated noodles when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen as needed.
Freezing: Freeze the soup without pasta for up to 2 months; thaw overnight and add noodles when reheating.
What To Serve With Lasagna Soup
30+ Recipes Using Lemons
Mediterranean Cucumber Salad
Greek Yogurt Chicken Marinade
Red Cabbage Salad
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Easy Lasagna Soup
Ingredients
Soup
- 1–2 tablespoons olive oil
- 1 pound lean ground beef
- ½ pound ground Italian sausage, sweet or spicy
- 1 large onion, diced
- 1 large carrot, peeled and finely chopped
- 2 ribs celery, finely chopped
- 2–4 cloves garlic, thinly sliced
- 1 15-ounce can diced tomatoes, not drained
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- Pinch of freshly grated nutmeg
- 7 cups chicken broth
- 9–10 dried lasagna noodles, broken into pieces
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, torn (for serving)
Ricotta Topping (Serve With)
- 1 cup whole-milk ricotta
- ½ cup freshly grated Parmigiano Reggiano
- ½ cup shredded mozzarella (more to taste)
Instructions
- Build the base: Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery and cook until softened, about 4–5 minutes. Make a space in the middle of the pan for the ground meats.
- Brown the meat: Add ground beef and Italian sausage. Cook, breaking it up, until browned and cooked through. Mash the vegetables into the meat as they cook. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Tomatoes & seasoning: Add diced tomatoes, crushed tomatoes, Italian seasoning, nutmeg, salt, and black pepper. Stir to combine and let everything simmer for a few minutes to deepen the flavor.
- Add broth & noodles: Pour in the chicken broth and bring to a gentle boil. Add the broken lasagna noodles, stirring well so they don’t stick together.
- Simmer: Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the noodles are tender and the soup has thickened naturally.
- Finish & serve: Taste and adjust seasoning. Ladle into bowls, top with a generous dollop of ricotta, a sprinkle of Parmigiano and mozzarella, and finish with fresh basil.
Notes
• Stir often once the noodles go in — they love to settle at the bottom.
• Use 1 pound of ground beef or 1 pound of Italian sausage if you prefer a single meat.
• Use whole-milk ricotta for the creamiest finish.
• If the soup thickens too much, add a splash of warm broth before serving.
• Store leftovers in the refrigerator up to 3 days; add extra broth when reheating.
Nutrition
Calories: 419 kcal
Carbohydrates: 29 g
Protein: 29 g
Fat: 20 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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