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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Ingredients you'll need for Easy Lasagna Soup
- 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
How to make easy 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.
Tips & Tricks
- 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.
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.
You can, but it needs to be done prior to adding the pasta.
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.
Haley
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 🙂
kara
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?