One-Pot Lasagna Soup – This tasty one-pot lasagna soup comes together in under 30 minutes and is packed full of flavor.
Using Italian sausage, the flavor is amped up with minimal effort. All the flavors you love about lasagna in one hearty bowl of soup.
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One Pot Lasagna Soup Recipe
Sometimes you want all the flavors of lasagna, but making an entire lasagna is going to take too much time.
This One Pot Lasagna Soup Recipe gives you everything you love about lasagna in soup form!
It’s an easy weeknight meal that your entire family will love. You can use leftover lasagna noodles and most ingredients you’ll likely have on hand.
Easy One Pot Lasagna Soup Ingredients
- Italian Sausage
- Onion Powder
- Kosher Salt
- Garlic
- Crushed Tomatoes
- Fresh Oregano
- Fresh Basil
- Chicken Broth
- Dried Pasta
- Shredded Mozzarella
- Optional Toppings: Ricotta, Fresh Basil, Garlic Bread
What is lasagna sauce made of?
Lasagna sauce is made primary of tomatoes, herbs, and spices.
How to Make Lasagna Soup
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Heat a Dutch oven or large saucepot over medium heat. Add the Italian sausage and crumble until cooked through.
- Add in your onion powder, kosher salt, and garlic. Mix to combine and cook for about 1 minute.
- Add in your crushed tomatoes, fresh oregano, fresh basil, and chicken broth. Bring to a boil.
- Add in your pasta and cook until al dente. Once the pasta has reached al dente, add in your shredded mozzarella, stirring to combine.
- Serve up topped with a dollop of ricotta, some shredded fresh basil, and your favorite garlic bread.
How to Serve Easy Lasagna Soup
Lasagna Soup is best topped with a dollop of ricotta cheese and shredded, fresh basil. I recommend serving it with garlic bread to dip into the soup.
How to Store, Freeze, and Reheat One Pot Lasagna Soup
One Pot Lasagna Soup should be cooled completely and placed in an airtight container for up to 3 days in the refrigerator.
To freeze, make the soup without the noodles. Allow it to cool completely and then store in an airtight container in the freezer for up to 6 months.
To reheat from the refrigerator, you can use the microwave or place it in a saucepan on the stove top.
If you’re reheating the soup from frozen, you’ll want to allow it to thaw first.
Once thawed, place it in a saucepan on the stove top. Bring to a boil and then add the pasta. Boil until the pasta has cooked through and serve.
Can you freeze lasagna soup? You can, but it needs to be done prior to adding the pasta.
Cheesy Sausage Lasagna Soup Tips
- To make this vegetarian, you can omit the Italian sausage and use vegetable broth in place of the chicken broth.
- If you’d like to make it in advance, omit the noodles and add them in at the end.
I love using Mafalda pasta because it looks like tiny lasagna noodles. I buy Central Market brand in my stores, but they have some on Amazon as well. You can use broken up lasagna noodles, rotini, or even bowtie.
No, it is not necessary to boil the lasagna first. It will boil directly in the soup.
Absolutely. I would recommend seasoning your beef with some Italian seasoning while browning if you do.
Absolutely! Use what you have on hand and adjust for flavor.
Lasagna Soup Alterations for Picky Eaters
- Top it with cheese! What’s their favorite cheese? Put a nice topping of mozzarella on top.
- If they enjoy lasagna, but aren’t sure about the soup, serve it up with minimal broth and maximum filling, then melt some cheese on top.
Alterations to lower calories or WW points
- this soup is actually really calorie and WW point friendly when slight alterations are made
- swap the traditional Italian sausage for turkey Italian sausage – tastes the same, but way less calories and points than traditional
- Use fat free or reduced fat mozzarella
- Top it with fresh basil and either fat free or low fat ricotta, so indulgent with minimal calories and points
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One Pot Lasagna Soup
Ingredients
- 1 lb Italian sausage
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 4 cloves garlic minced
- 28 oz canned crushed tomatoes
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh basil chopped
- 5 cups chicken broth
- 8 oz dried pasta
- 2 cups shredded mozzarella
- optional toppings: ricotta fresh basil, garlic bread
Instructions
- Heat a Dutch oven or large saucepot over medium heat. Add the Italian sausage and crumble until cooked through.
- Add in your onion powder, kosher salt, and garlic. Mix to combine and cook for about 1 minute.
- Add in your crushed tomatoes, dried oregano, and chicken broth. Bring to a boil.
- Add in your pasta and cook until al dente. Once the pasta has reached al dente, add in your shredded mozzarella, stirring to combine.
- Serve up topped with a dollop of ricotta, some shredded fresh basil, and your favorite garlic bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m confused on the serving size vs yield. 12 servings, yet 1.25 cups for this recipe creates only 6 servings. I’d love to know what I’m missing 🙂
Hi Haley, I’m happy to help if I can! The recipe as written makes 12 – 1.25 cup servings. When completed, the soup nearly fills my 6 quart Dutch oven pot. Were all ingredients used?