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Easy Lasagna Soup Recipe (One Pot!) – All the rich, classic flavors of lasagna in a cozy, spoonable soup made in one pot. Tender noodles, savory meat, and a creamy ricotta parmigiano swirl you’ll crave. Tastes just like lasagna, no layering required.
You’ll love my lasagna bolognese, white chicken lasagna, and pesto lasagna recipes.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- 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 is so flavorful because it starts exactly like a proper Italian ragù. The meat is browned deeply—not rushed, so it develops real savory flavor, while the onion melts right into it as it cooks, enriching every bite. This creates a rich, slow-cooked lasagna flavor in a fraction of the time, cozy, bold, and absolutely worth staying on this page to make!
Why you’ll love this easy lasagna soup!
This is one of those recipes I make when I’m craving lasagna comfort without committing to layers, bechamel sauce, and an afternoon in the kitchen. It’s rich, cozy, and deeply flavorful, everything you love about classic lasagna, but spoonable and weeknight-friendly. It’s one of our favorite soup recipes.
The secret? Making a meat ragu sauce and breaking the lasagna noodles right into the pot (the only time it’s allowed, ha!) so they release their starch and naturally thicken the broth. A pinch of nutmeg gives it that authentic Italian warmth, and the mozzarella-ricotta-Parmigiano dollop on top is non-negotiable; it melts into the soup as you eat, making it taste unmistakably like lasagna.
This soup is best enjoyed right away while the noodles are perfectly tender and the broth is silky. Try my cozy Creamy Sausage Tortellini Soup next.
Made With Amore,
Table of Contents
Simple Ingredients
- Olive oil – For sautéing and building flavor
- Ground beef – Classic lasagna richness
- Italian sausage – Adds depth and seasoning
- Onion, carrot, and celery – Savory foundation (How to Make Italian Soffritto)
- Garlic – Bold aroma and flavor
- Diced tomatoes – Texture and brightness
- Crushed tomatoes – Rich, smooth broth
- Homemade Italian seasoning – Classic herb flavor
- Nutmeg – Subtle warmth, true lasagna flavor
- Salt & black pepper – Balance and seasoning
- Chicken broth – Light, savory base
- Lasagna noodles (broken) – Thickens the soup naturally
- Ricotta cheese – Creamy, signature finish
- Parmigiano Reggiano (Parmesan) – Salty, nutty depth
- Mozzarella – Melty, comforting texture
- Fresh basil – Bright, fresh finish
See the recipe card for exact quantities.
Substitutions and Variations
- Meat options: Use all ground beef or all Italian sausage, whichever you have. Ground pork is also traditional and very Italian. Try my Italian Sausage Meatballs Recipe (In Sauce) next!
- Lighter version – Swap beef for ground turkey or chicken sausage; add a drizzle of olive oil at the end to keep the soup rich and satisfying. Add a handful of spinach for extra vegetables.
- Broth choice – Chicken broth is classic and lighter, but vegetable broth works beautifully, especially for vegetarian versions. Add a little tomato paste if you want more tomato flavor. Use homemade broth, such as in my Pastina Soup
- Pasta swaps – If you don’t have lasagna noodles, use mafaldine, broken pappardelle, or even bowties—broken pasta in soup is very Italian and very normal.
- Cheese variations – Whole-milk ricotta is traditional, but a mix of ricotta and mascarpone is luxurious. Always finish with Parmigiano Reggiano, never pre-grated. Vary the cheese mixtures to your preference! Be sure to also try my Easy Cheesy Baked Rotini Pasta Recipe (Italian).
- Spicy version – Use spicy Italian sausage or add a pinch of red pepper flakes—simple, authentic extra kick of heat.
- Herb upgrades – Fresh basil is classic, but fresh parsley or a small rosemary rind simmered in the broth adds depth (remove before serving).
How To Make Lasagna Soup
This is a step-by-step photo overview of this easy lasagna soup recipe; the full instructions are in the recipe card below.
Step #1: Build the base: Heat olive oil in a large pot or a large 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.
Step #2: Brown the meat: Add ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Make sure the meat is browned well for extra flavor. Mash the veggies into the meat as they cook. Stir in the garlic and cook just until fragrant, about 30 seconds.
Step #3: Tomatoes & seasoning: Add diced tomatoes, crushed tomatoes, Italian seasoning, nutmeg, salt, and black pepper. Stir to combine and let everything simmer for 2–3 minutes to deepen the flavor.
Step #4: 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.
Step #5: Simmer: Reduce the heat to medium-low and simmer, uncovered, for 20–25 minutes, stirring occasionally, until the noodles are tender and the soup has thickened naturally.
Step #6: Finish & serve: Taste and adjust seasoning as needed. Ladle into bowls, top with a generous dollop of ricotta, a sprinkle of Parmigiano and mozzarella, and finish with fresh basil.
My Pro Tips
Recipe Tips
- Stir often. Once the noodles go in, they love to settle at the bottom
- Use whole-milk ricotta for the creamiest, most authentic finish
- If the soup thickens too much, add a splash of warm broth before serving
- This soup continues to thicken as it sits, perfect fresh, even better reheated with extra broth
FAQ’s
Make ahead: For best texture, cook the soup without the pasta and add freshly cooked noodles when ready to serve. This keeps the broth silky and not overly thick.
Storage: Store lasagna soup in an airtight or sealed container in the refrigerator 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
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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 fresh garlic, thinly sliced
- 1 15-ounce can diced tomatoes, not drained
- 1 28-ounce can crushed tomatoes
- 1 tablespoon homemade Italian seasoning
- Pinch of freshly grated nutmeg
- 7 cups chicken broth
- 9-10 dried lasagna noodles, broken into rustic 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 with a spoon, until browned and cooked through. Make sure the meat is browned well for extra flavor. Mash the veggies 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 5 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 noodles are tender and the soup has thickened naturally.
- Finish & serve: Taste and adjust seasoning as needed. Ladle into bowls, top with a generous dollop of ricotta, a sprinkle of Parmigiano and mozzarella, and finish with fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
