Lasagna soup may be a popular dinner recipe, but not all versions are created equal. Many end up bland, overly complicated, or lacking that classic lasagna flavor you love. This recipe is different—it’s packed with bold, cheesy flavor, tender pasta, and a rich tomato broth. Best of all, it’s made in one pot, which means less time cleaning up and more time enjoying dinner with your family.
For me, lasagna has always been the ultimate comfort food. It’s one of those meals that brings back memories of cozy Sunday dinners. But as much as I love traditional lasagna, there’s no denying it can be a lot of work—layering everything, waiting for it to bake, and then facing a pile of dishes afterward.
That’s why I love this lasagna soup. It’s all the comfort of lasagna but made so much simpler.
What makes this recipe stand out is the bold, rich flavor you get without the fuss. Everything cooks in one pot, which means less time cleaning up and more time enjoying dinner. Whether it’s a busy weeknight or a chilly weekend evening, this lasagna soup always feels like the perfect answer to “What’s for dinner?”
You will love this one pot lasagna soup
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.
Ingredients you’ll need
- Italian Sausage: The star of the soup! It brings a bold, savory flavor that forms the base of the soup. Sweet or spicy sausage works equally well–go with the one your family will love.
- Onion Powder: A quick and convenient way to season the soup without chopping onions. It also helps avoid having anyone bite into a chunk of onion.
- Kosher Salt: Be sure to grab kosher salt or coarse sea salt. If you use table salt, it’ll come out too salty.
- Garlic: Fresh garlic gives you that classic lasagna flavor. You can also use jarred pre-minced garlic if you want.
- Crushed Tomatoes: Creates the rich and hearty tomato base the soup is known for.
- Fresh Oregano: This little herb is like a flavor bomb in your soup. It’s fresh, earthy, and gives the broth that unmistakable Italian vibe.
- Fresh Basil: You can’t skip fresh basil—it’s the finishing touch that makes every bite taste bright and fresh.
- Chicken Broth: This adds a lot more flavor than just using water.
- Dried Pasta: Small pasta shapes like rotini or bowtie work best, soaking up the flavors of the broth while staying tender. I really love using mafalda because it looks so much like lasagna.
- Shredded Mozzarella: Because lasagna wouldn’t be lasagna without plenty of melty, gooey cheese. Be sure to use freshly grated so that it melts properly. The pre-shredded kind has an anti-caking agent on it that doesn’t melt the same.
- Optional Toppings: Ricotta, Fresh Basil, Garlic Bread
How to make lasagna soup
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
Making this lasagna soup couldn’t be easier. It all comes together in one pot, which means less cleanup and more time to enjoy your meal. Start by browning the Italian sausage in a large pot or Dutch oven over medium heat. Break it up into crumbles as it cooks, and once it’s fully browned, you can drain any excess grease if needed. I love using Italian sausage because it adds so much flavor right from the start.
Next, toss in the minced garlic and let it cook for about 30 seconds. You’ll know it’s ready when your kitchen smells amazing—don’t skip this step, because it builds the base of the soup’s flavor. Once the garlic is fragrant, stir in the crushed tomatoes, chicken broth, onion powder, kosher salt, fresh oregano, and basil. Give everything a good stir to combine, and bring it all to a gentle boil. This is when the magic starts to happen—the herbs and spices infuse the broth with that classic Italian flavor.
Now it’s time for the pasta. Add your dried pasta right into the pot and let it cook in the broth. Stir it occasionally to make sure it doesn’t stick to the bottom. Depending on the pasta you choose, it should take about 8–10 minutes to cook to a perfect al dente texture. Cooking the pasta in the soup instead of separately saves time and also lets it soak up all the rich flavors of the broth.
When the pasta is ready, lower the heat and stir in the shredded mozzarella. This is my favorite part—the cheese melts right into the soup, giving it that gooey, comforting texture you love in lasagna. If you like it extra cheesy, feel free to sprinkle in a little more!
Finally, it’s time to serve. Ladle the soup into bowls and add your favorite toppings. I recommend a dollop of ricotta for that creamy lasagna feel, a sprinkle of fresh basil for brightness, and of course, some garlic bread on the side to soak up every last bit of the broth. It’s the ultimate comfort food that’s easy enough for a weeknight but special enough to share with friends and family.
Tips for the best lasagna soup
Don’t overcook the pasta. The pasta cooks directly in the soup, so keep an eye on it and stir occasionally. You’ll want it al dente (tender with a little bite) to avoid it getting too soft. If you’re planning to reheat leftovers, you can even cook the pasta slightly underdone.
Make it ahead. If you’re meal prepping, cook the pasta separately and add it to the soup when reheating. This keeps the pasta from soaking up all the broth and turning mushy.
Adjust the consistency: Prefer your soup on the thicker side? Let it simmer a little longer after the pasta is cooked to reduce the broth. If you like it thinner, just add more chicken broth until you reach your desired consistency.
How to serve Cheesy Lasagna Soup
This lasagna soup is a complete meal on its own, but pairing it with the right sides and toppings can take it to the next level. Here are my favorite ways to serve it:
- Toppings: A dollop of creamy ricotta and a sprinkle of fresh basil are must-haves. They bring out all the classic lasagna flavors and make the soup feel extra special. You can also add some freshly grated Parmesan.
- Side Dish Ideas: This soup pairs perfectly with garlic bread for dunking—trust me, you won’t want to leave a drop of that broth behind! A simple green salad with a tangy vinaigrette is also a great way to balance out the richness of the soup.
Storing and reheating tips
Allow the soup to cool completely, then transfer it to an airtight container. Store it in the fridge for up to 3–4 days. If you’re planning to freeze it, skip adding the pasta and freeze the soup base in a freezer-safe container for up to 3 months. Add freshly cooked pasta when you reheat it for the best texture.
Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. If the soup has thickened in the fridge, just add a splash of chicken broth to loosen it up. For individual portions, you can reheat it in the microwave in 1-minute intervals, stirring in between.
Freezing Tip: For the best results, freeze the soup without the pasta. When you’re ready to enjoy it, cook the pasta fresh and add it directly to the reheated soup. This prevents the pasta from becoming mushy.
FAQs about lasagna soup
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.
More one pot recipes to try
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Hearty 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 cook, breaking it up into crumbles, until fully cooked through.
- Stir in the onion powder, kosher salt, and minced garlic. Mix everything together and cook for about 1 minute until fragrant.
- Add the crushed tomatoes, fresh oregano, and chicken broth. Stir to combine, then bring the mixture to a boil.
- Add the dried pasta to the pot and cook until it’s al dente, following the package instructions (about 8–10 minutes).
- Reduce the heat and stir in the shredded mozzarella until it’s fully melted and incorporated.
- Ladle the soup into bowls and top with a dollop of ricotta, a sprinkle of fresh basil, and a side of garlic bread.
Notes
- Pasta Timing: For leftovers, consider cooking the pasta separately and adding it just before reheating to prevent it from absorbing too much broth.
- Adjust the Thickness: Add more chicken broth if you like a thinner soup, or simmer longer for a thicker consistency.
- Customize Your Toppings: Ricotta, fresh basil, and garlic bread make great finishing touches, but feel free to get creative with Parmesan or even red pepper flakes for a little kick.
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?