Lasagna Soup (One Pot Italian-Style Recipe)
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This cozy Lasagna Soup (One Pot Italian-Style Recipe) combines the flavors of classic Italian lasagna with tender pasta, savory meat sauce, tomatoes, herbs, and plenty of cheese in an easy one-pot meal. It has all the comforting flavors of lasagna in a hearty soup that comes together in one pot.
You’ll love my lasagna bolognese, white chicken lasagna, and pesto lasagna recipes.
Quick Look: Lasagna Soup (One Pot Italian-Style Recipe)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Method: One-pot simmer
- Technique: Brown the meat and aromatics first, then simmer the tomatoes, broth, and lasagna noodles together
- Flavor/Texture: Rich, savory, tomato-forward, cheesy, and hearty
Why I Love This 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,
“Nothing beats a delicious bowl of homemade tomato soup…except for THIS lasagna soup! “
– Kelly
Table of Contents
Simple Ingredients
This lasagna soup uses familiar Italian-inspired ingredients to create a rich, tomato-based broth with tender pasta and plenty of cheesy flavor.
- Ground Beef and Italian Sausage: Combine for a rich, savory meat base that gives the soup its hearty flavor.
- Soffritto: Finely chopped onion, carrot, and celery create an aromatic Italian foundation for the soup.
- Lasagna Noodles: Broken into pieces, they give the soup its signature lasagna texture.
- Crushed Tomatoes: Create the rich, tomato-based broth.
- Ricotta, Parmigiano Reggiano, and Mozzarella: Ricotta adds a creamy finish, Parmigiano Reggiano brings salty, nutty depth, and mozzarella creates a melty texture.
See recipe card for full information on ingredients and quantities.
Substitutions & 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!
- 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.
- 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 Baked Pasta with Vegetables.
How To Make Lasagna Soup
This one-pot lasagna soup comes together by browning the meat and aromatics, simmering everything in a tomato-rich broth, and finishing with creamy cheese. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Heat olive oil in a large pot 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.
- Add ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Mash the veggies into the meat as they cook. Stir in the garlic and cook just until fragrant, about 30 seconds.
- 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.
- Pour in the chicken broth and bring to a gentle boil. Add the broken lasagna noodles, stirring well so they don’t stick together.
- 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.
- 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.
Lasagna Soup FAQs
To make this soup ahead-of-time, 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. Store lasagna soup in an airtight or sealed container in the refrigerator for up to 3 days. 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.
The pasta absorbs liquid as it cooks and continues absorbing broth as the soup sits. Add more broth when reheating to loosen the consistency.
Cook the noodles just until tender and avoid letting the finished soup simmer for longer than needed. The pasta will continue absorbing broth as it sits.
Serving Suggestions
Lasagna soup is hearty enough to stand on its own, but I love pairing it with crusty Ciabatta Bread or Tomato Focaccia for soaking up the tomato-rich broth. A crisp green salad with Creamy Italian Dressing or simple vegetable side such as my Crispy Parmesan Brussels Sprouts or Roasted Green Beans also balances the richness of the soup.
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
- Don’t overcook the noodles. They should be tender but still have some bite because they continue cooking in the hot broth.
More Cozy Soup Recipes
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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
- 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
- Don’t overcook the noodles. They should be tender but still have some bite because they continue cooking in the hot broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So quick and simple to make and tastes like your eating lasagna. Delicious!! Keeper!!
Yay! So happy you loved it! ❤️ All those cozy lasagna flavors without all the layering and extra work, that’s exactly why I love this soup too. I’m thrilled it’s a keeper!
If you loved this one, try my Italian Sausage Soup next for another easy, cozy dinner! Made with Amore, Elena.
This was delicious! I added a little cream, ricotta, mozzarella & Parmesan mixed with chopped Italian parsley at the end.
Thank you so much! I love those additions—especially that creamy ricotta, mozzarella, and Parmesan mixture at the end. Such a delicious way to finish a cozy bowl of lasagna soup! So happy you enjoyed it. Try my Creamy Beef and Bowtie Pasta next—I think you’ll love that one too!
Made with Amore,
Elena