One Pot Lasagna Soup | Easy Weeknight Dinner That Beats Takeout and Your Excuses

Skip the stack of dishes and the hour-long bake. This One Pot Lasagna Soup gives you everything you love about lasagna—cheesy, meaty, saucy comfort—without the fuss. It’s fast, it’s loud with flavor, and it feeds a crowd like a champ.

If your weeknights are chaos, this is your reset button in a bowl. Ten minutes to prep, one pot to clean, and a big payoff. Who said “homemade” has to be hard?

The Secret Behind This Recipe

Classic lasagna wins on layers.

This soup wins on strategy. The trick is simmering broken lasagna noodles directly in a rich tomato-broth base so they release starch and naturally thicken the soup. That means velvety texture without a roux or extra cream.

The second key? A two-cheese finish. Stirring in ricotta and parmesan at the end creates those dreamy, melty pockets you expect from baked lasagna.

Add a mozzarella “snowfall” on top, and suddenly you’re spooning up the best part of the casserole without turning on the oven.

What You’ll Need (Ingredients)

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot; casings removed) or lean ground beef/turkey
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1 tablespoon fresh at the end)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 8–10 lasagna noodles, broken into bite-size pieces
• 1 bay leaf
• 1 cup whole-milk ricotta
• 1/2 cup grated parmesan
• 1–1.5 cups shredded mozzarella
• Fresh basil or parsley, chopped, for garnish
• Optional add-ins: 1 cup chopped spinach or kale, 1 cup sliced mushrooms, 1 small zucchini diced

Let’s Get Cooking – Instructions

1. Brown the meat: Heat olive oil in a large pot over medium-high. Add sausage (or beef/turkey) and cook, breaking it up, until browned and cooked through, about 5–7 minutes. Spoon off excess fat if needed.
2. Sweat the aromatics: Add onion and a pinch of salt.

   Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. If it smells amazing, you’re doing it right.

3. Build the flavor base: Stir in tomato paste, oregano, basil, red pepper flakes, salt, and pepper.

   Cook 1–2 minutes to caramelize the paste. This step deepens flavor—skip it and you’ll taste the difference, IMO.

4. Liquids in: Pour in crushed tomatoes and broth. Add bay leaf.

   Bring to a gentle boil.

5. Noodles time: Add broken lasagna noodles and optional veggies. Reduce to a lively simmer. Cook 12–15 minutes, stirring occasionally to prevent sticking, until noodles are al dente.
6. Final seasoning: Taste and adjust salt, pepper, or heat.

   If it’s too thick, splash in more broth. Too thin? Simmer 3 more minutes.

7. Cheesy finish: Remove bay leaf.

   Off heat, stir in ricotta and parmesan until mostly melted and creamy. Ladle into bowls and top with mozzarella and fresh basil/parsley. Let the mozzarella get all melty and smug.

How to Store

• Fridge: Cool completely, then store in airtight containers up to 4 days.

  Noodles will continue to soften—still delicious, just cozier.

• Freezer: For best texture, freeze the soup base without noodles up to 3 months. Add cooked pasta when reheating. If freezing leftovers with noodles, expect softer pasta (still very edible).
• Reheat: Stovetop over medium or microwave in bursts.

  Add a splash of broth or water to loosen. Top with fresh mozzarella/parmesan to revive the magic.

Health Benefits

• Protein-forward: Italian sausage or lean ground meat delivers solid protein to keep you full and support muscle repair.
• Lycopene boost: Crushed tomatoes are rich in lycopene, an antioxidant linked to heart health and reduced inflammation.
• Calcium and bone health: Ricotta, mozzarella, and parmesan provide calcium and some vitamin D (depending on brand).
• Customizable fiber: Add spinach, kale, mushrooms, or zucchini to bump fiber, vitamins A/K, and minerals without changing the vibe.
• Balanced comfort: With broth and tomatoes at the base, you get comforting richness without a heavy cream load. Your wallet and your energy levels both win.

Pitfalls to Watch Out For

• Overcooking the noodles: They go from al dente to mushy fast.

  Start checking at 10 minutes and stir often so they don’t clump.

• Skipping the tomato paste caramelization: That 1–2 minute cook is where depth happens. Don’t rush it.
• Under-salting: Broth, tomatoes, and cheeses vary. Taste at the end and adjust.

  Flat soup is a tragedy we can prevent.

• Too thick or too thin: Control texture with broth. It should be soupy enough to spoon but thick enough to feel like lasagna. Goldilocks rules apply.
• Curdled dairy: Add ricotta/parmesan off heat.

  Boiling after adding cheese can split the dairy. Not cute.

Recipe Variations

• Light and Lean: Swap sausage for ground turkey or chicken. Use part-skim ricotta and reduce mozzarella to 3/4 cup.
• Vegetarian: Use mushrooms and zucchini instead of meat.

  Add a can of white beans for protein. Vegetable broth, obviously.

• Spicy Arrabbiata: Use hot Italian sausage and 1–2 teaspoons extra red pepper flakes. Finish with a drizzle of chili oil.

  You’ve been warned.

• Tuscan Greens: Stir in 2 cups chopped kale or spinach during the last 5 minutes. Finish with lemon zest for brightness.
• Gluten-Free: Use gluten-free lasagna noodles. Keep an eye on cooking time—GF pasta softens faster.
• Cheese-Lover’s Dream: Add dollops of burrata on top right before serving.

  Is it extra? Yes. Is it worth it?

  Also yes.

FAQ

Can I make this in a slow cooker?

Yes, but add the noodles later. Cook the base (meat, aromatics, tomatoes, broth, seasonings) on Low for 4–6 hours, then add noodles for the last 20–30 minutes until al dente. Stir in cheeses off heat.

What if I don’t have lasagna noodles?

Any sturdy pasta works: mafalda, bowties, rotini, or penne.

The vibe shifts slightly, but the taste stays loyal.

How do I make it dairy-free?

Skip the ricotta, mozzarella, and parmesan. Use a creamy oat or cashew-based ricotta alternative and a dairy-free parm. Finish with a drizzle of good olive oil for richness.

Can I prep this ahead?

Absolutely.

Make the base without noodles and refrigerate up to 3 days. When ready to eat, bring to a simmer, add noodles, cook to al dente, then finish with cheeses.

How can I reduce the sodium?

Use no-salt-added crushed tomatoes and low-sodium broth. Season gradually and rely on herbs, garlic, and a squeeze of lemon at the end to brighten without more salt.

Why did my noodles clump?

They likely sat unstirred or were added all at once in a pile.

Add in stages, stir immediately, and keep the simmer active. A little oil helps, too.

Can I add wine?

Yes. Deglaze the pot with 1/2 cup dry red wine after sautéing aromatics and before adding tomatoes.

Simmer 2 minutes to cook off alcohol—big depth, minimal effort.

The Bottom Line

This One Pot Lasagna Soup is the shortcut you actually want: big lasagna flavor, tiny workload. It’s hearty, flexible, and weeknight-proof. Keep a few pantry staples on hand, and you can whip this up faster than delivery.

Fewer dishes, more comfort, zero drama—FYI, that’s a win.