Introduction
Does the weather dictate your dinner plans as much as it does mine? There is a specific shade of pewter grey that settles over the Cascades here in Bend during late November that triggers a primal instinct in me. It is a craving for warmth. It is a need for the scent of garlic browning in olive oil to permeate the house and push back against the chill. Whenever the rain starts its rhythmic tapping against our kitchen window I find myself reaching for my Dutch oven.
Years ago my husband Ethan and I attempted a traditional lasagna on a Tuesday night. It was a disaster of timing. We were boiling noodles while trying to simmer sauce while waiting for the oven to preheat and by the time we sat down it was late and the sink was full of dishes. We were exhausted. That memory serves as the foundation for this recipe. I wanted the rich layered complexity of that classic Italian dish but I needed it to fit into the reality of our weeknight lives. I needed connection without the chaos. That is where this One-Pot Lasagna Soup comes in.
This dish is a cornerstone of my “Stories from the Skillet” series because it embodies everything I believe home cooking should be. It is messy in the bowl but clean in the kitchen. It is deeply flavorful yet surprisingly simple. By breaking the lasagna noodles directly into the pot we allow the pasta simply to release its starches into the broth creating a silky slightly thickened texture that you just cannot get from boiling them separately. It is a hearty soup that eats like a meal. As I stand over the stove stirring the Italian sausage and watching the steam rise I am reminded that the best meals aren’t the ones that look perfect on a magazine cover. They are the ones that bring us to the table with hungry bellies and open hearts ready to share the stories of our day.
Why You’ll Love This One-Pot Lasagna Soup
I often tell my readers that we should not let the perfect be the enemy of the good. This recipe is the ultimate testament to that philosophy. It takes all the components of a labor intensive Sunday supper and transforms them into an easy weeknight lasagna soup that feels like a warm hug. Here is why this has become a staple in the Wallace household and why I know it will become one in yours.
- Minimal Cleanup: The beauty of a one pot dinner cannot be overstated. Everything from browning the meat to cooking the pasta happens in a single vessel. This means fewer dishes for you to wash and more time spent lingering at the table with your family.
- Rich and Creamy Texture: Because we create a no boil lasagna soup by cooking the broken noodles directly in the liquid the broth transforms. It becomes velvety and substantial bridging the gap between a soup and a stew.
- Freezer Friendly: This is the ultimate meal prep lasagna soup. It actually tastes better the next day as the flavors meld making it perfect for those weeks when you need a grab and go lunch that actually brings you joy.
- Versatile and Forgiving: Whether you are looking for a vegetarian lasagna soup or a meaty lasagna soup loaded with beef and sausage this base is incredibly adaptable. You can use what you have in your pantry to create something delicious without needing a special trip to the store.
- Kid Approved: My children can be skeptical of “mixed foods” but the familiar flavors of cheese and pasta win them over every time. It is a lasagna soup for kids that adults love just as much making it a true family unifier.
Ingredients for One-Pot Lasagna Soup
The magic of this soup lies in using whole simple ingredients that work together to create a complex flavor profile. I always encourage you to buy the best quality you can afford but remember that this is rustic cooking. It does not need to be fancy to be profound.
- Italian Sausage and Ground Beef: I use a blend of mild Italian sausage and lean ground beef. The sausage provides fennel and spices while the beef offers a deep savory foundation. You can certainly use just one or the other but the combination creates the best lasagna soup for family dinner.
- The Aromatics: Sweet yellow onion and plenty of fresh minced garlic are non negotiable. They form the flavor base that supports everything else.
- Tomato Paste: This is crucial for depth. We fry it in the fat to unlock a rich caramelized sweetness that makes the broth taste like it has been simmering all day.
- Tomatoes: A combination of crushed or diced tomatoes provides texture and acidity. If you have a favorite marinara sauce you can swap that in for a shortcut.
- Broth: I prefer a low sodium broth chicken beef or vegetable so I can control the salt content. Chicken broth tends to be lighter while beef broth makes for a richer darker soup.
- Lasagna Noodles: You will need standard dried lasagna noodles (broken) into bite sized pieces. There is something incredibly satisfying about snapping them by hand.
- The Cheese Trio: To mimic the layers of a baked lasagna, we use a mix of ricotta cheese, mozzarella cheese, and parmesan cheese. The ricotta is usually dolloped on top at the end creating creamy cold pockets in the hot soup.
- Herbs and Spices: Dried Italian seasoning or a mix of dried oregano and fresh or dried basil along with red pepper flakes for a gentle heat.
- Spinach: I love stirring in fresh spinach or other greens right at the end. It wilts instantly adds vibrant color and makes me feel good about getting some vegetables into the kids.
- Heavy Cream: A splash of heavy cream at the end is optional but highly recommended for that luxurious mouthfeel that defines creamy one pot lasagna soup.
How to Make One-Pot Lasagna Soup
Step-by-Step Instructions
Cooking this soup is a ritual of layering flavors. I want you to pay attention to the sensory details as you cook. Listen to the sizzle of the meat. Smell the garlic as it hits the hot oil. These moments of mindfulness are just as nourishing as the food itself.
- Brown the Meat: Place a large Dutch oven or heavy bottomed pot over medium high heat. Add a drizzle of olive oil if your meat is very lean. Add the ground beef and Italian sausage. Use a wooden spoon to break the meat apart into jagged crumbles. Let it cook undisturbed for a minute or two to develop a deep brown crust before stirring. This is where the flavor starts.
- Sauté the Aromatics: Once the meat is browned and cooked through typically after about 5 to 7 minutes add the diced onion. Cook for another 4 minutes until the onion softens and becomes translucent. Stir in the minced garlic but be careful. Garlic burns in seconds so just stir it until it becomes fragrant usually about 30 to 60 seconds.
- Deepen the Flavor: Clear a small space in the center of the pot and add the tomato paste. Let it fry in the rendered fat for a minute until it darkens from a bright red to a rusty brick color. This caramelization removes the tinny taste of the paste. Stir it into the meat mixture. Add your Italian seasoning, red pepper flakes, salt, and black pepper.
- Build the Broth: Pour in the broth chicken beef or vegetable and scrap the bottom of the pot with your spoon to release those delicious browned bits also known as fond. Add the crushed or diced tomatoes and if you are using it a pinch of sugar to balance the acidity of the tomatoes. Bring the mixture to a rolling boil then reduce the heat to a gentle simmer.
- Cook the Pasta: This is the fun part. Take your lasagna noodles and break them by hand into pieces roughly 1 to 2 inches in size over the pot. Drop them into the simmering liquid. Stir well to ensure they do not clump together. Simmer for about 12 to 15 minutes or until the pasta is tender al dente. You want it to have a little bite remaining as it will continue to cook in the residual heat.
- Finish and Serve: Turn off the heat. Stir in the heavy cream and the fresh spinach. The heat of the soup will wilt the spinach immediately turning it a brilliant emerald green. Ladle the steaming soup into deep bowls. Top generously with a dollop of ricotta cheese, a sprinkle of shredded mozzarella cheese, and fresh parmesan cheese. Garnish with fresh basil if you have it.
Pro Tips & Variations
Over the years I have tweaked this recipe constantly depending on what is in my fridge or who is sitting at my table. Embracing flexibility is key to stress free cooking. Here are some ways you can adapt this one pot Italian soup to fit your needs.
- The “No Soggy Noodles” Trick: If you are making this ahead of time or anticipate lots of leftovers consider cooking the noodles separately. While this technically creates a second pot it prevents the pasta from absorbing all the broth while it sits in the fridge. However if you are eating it immediately the no boil lasagna soup recipe method works perfectly.
- Vegetarian Adaptation: To make a robust vegetarian lasagna soup one pot simply omit the meat and swap in sautéed mushrooms, zucchini, and carrots. The mushrooms provide that umami depth you lose from the beef. Use a rich vegetable broth and you will hardly miss the meat.
- Dairy-Free Options: For a dairy free lasagna soup skip the heavy cream and cheese garnish. The soup itself is naturally dairy free until the very end. You can stir in a high quality cashew cream for richness or use your favorite plant based mozzarella and ricotta alternatives.
- Spicing it Up: If your family enjoys heat use hot Italian sausage instead of mild and double the red pepper flakes. You can also add a diced roasted red pepper for a smoky sweetness that complements the heat beautifully. This turns it into a truly warming Italian soup dinner for cold nights.
- Gluten-Free: This is easily converted into a gluten free lasagna soup by using brown rice or corn based lasagna noodles. Just be aware that gluten free pasta releases more starch so you might need slightly more broth to keep the consistency right.
One-Pot Lasagna Soup Serving Suggestions
While this soup works hard as a standalone meal I love pairing it with sides that contrast its rich creamy texture. When I serve this to Ethan and the kids I usually aim for something crisp or crusty to complete the experience.
- Crusty Garlic Bread: You need a vehicle to soak up every last drop of that tomato broth. A baguette sliced and toasted with garlic butter or a simple focaccia is essential. The crunch of the bread against the tender noodle is pure bliss.
- A Bright Salad: Because the soup is a comfort food soup rich with cheese and meat I like to serve a sharp acidic salad alongside it. Arugula tossed with lemon juice olive oil and shaved parmesan cuts through the richness perfectly.
- Roasted Vegetables: If you want to stretch the meal uncomplicated roasted broccoli or asparagus with lemon zest adds a nice nutritional boost and a different texture profile to the one pot dinner.
- Wine Pairing: For the adults a medium bodied red wine like a Chianti or a Sangiovese pairs beautifully with the tomato and beef flavors. The acidity in the wine mirrors the acidity in the soup creating a harmonious balance.
For more inspiration on building a complete meal around a central cozy dish you might appreciate checking out some of my other soup with ground beef ideas that follow similar flavor profiles.
One-Pot Lasagna Soup Storage & Reheating
There is a saying in our house that soup is like a good story it gets better with a little time. Leftovers of this lasagna soup recipe are a coveted commodity for lunch the next day. However because pasta is a sponge there are a few tricks to storing it correctly.
Refrigerator: Store the cooked soup in an airtight container in the fridge for up to 4 days. You will notice that the soup thickens significantly as it cools because the pasta continues to absorb the liquid. This is normal. In fact it turns into something resembling a creamy one pot lasagna soup casserole.
Reheating: When you are ready to eat gently reheat the soup on the stove over medium low heat. You will likely need to add a splash of water or extra broth to loosen it back up to your desired consistency. Taste it after adding liquid as you might need to add a pinch of salt to revive the flavors. I avoid the microwave if possible as it can make the texture of the meat rubbery but in a pinch it works fine.
Freezer: If you are making this specifically as a meal prep lasagna soup freeze the soup base without the noodles and dairy. Freezing cooked pasta often leads to a mushy texture upon thawing. Freeze the meaty tomato base for up to 3 months. When you are ready to serve thaw the base bring it to a boil and cook fresh broken noodles directly in the reheating broth. Stir in your cream and cheese just before serving.
FAQ about One-Pot Lasagna Soup
Can I make this lasagna soup in a Crockpot?
Yes absolutely. To make a crockpot lasagna soup brown your meat and aromatics in a skillet first then transfer them to the slow cooker. Add all the other ingredients except the noodles and dairy. Cook on low for 6 to 8 hours or high for 3 to 4 hours. About 30 minutes before serving stir in the broken noodles and let them cook until tender. Stir in the cream and cheese at the very end. This method is fantastic for busy days.
Do I really need to use lasagna noodles?
Technically you can use any pasta shape like fusilli or campanelle and it will taste similar. However to truly call it a lasagna noodle soup and get that authentic mouthfeel the broken shards of lasagna sheets are essential. They layer on the spoon in a way that mimics the baked dish. I have seen similar advice on other sites like Laughing Rooster Eats and I agree that the noodle shape matters for the experience.
Is this soup suitable for a gluten-free diet?
Yes providing you use certified gluten free pasta. I recommend Tinkyada or Jovial brown rice lasagna noodles as they hold their shape well in liquid without disintegrating. It makes a delicious gluten free lasagna soup that everyone can enjoy.
Can I substitute the meats?
Definitely. If lighter fare is your preference substitution is easy. You can use ground turkey or chicken sausage for a lighter version. I have even made a version using plant based crumbles for friends. It is still a hearty soup regardless of the protein source.
How do I prevent the cheese from sinking to the bottom?
The key to that Instagram worthy presentation is to add the cheese after ladling the soup into bowls. If you stir the ricotta into the big pot it will dissolve into the broth making it creamy but losing those distinct pockets of cheese. Add a large cold scoop of ricotta right on top of the hot soup immediately before serving.
Final Thoughts
Cooking is rarely just about the food. It is about the act of caring for yourself and the people you love. When I make this One-Pot Lasagna Soup I feel a sense of relief. It is a reminder that I can provide a nourishing comforting meal without running myself ragged. It reminds me of the early days with Ethan in our first tiny kitchen where we learned that burning the garlic wasn’t the end of the world.
I hope this recipe finds its way into your regular rotation. I hope it fills your kitchen with the smell of oregano and home. If you try it I would love to hear about it. Did you stick to the script or did you improvise? Did your kids love the noodle shapes? Leave me a comment below and let’s keep the conversation going. And if you are looking for more ways to simply your evenings please check out my collection of one pot dinner favorites. Connection is always better than perfection. Happy cooking.
One-Pot Lasagna Soup
Ingredients
Equipment
Method
- Heat a large Dutch oven over medium-high heat. Add olive oil if the meat is lean. Add ground beef and Italian sausage, breaking it apart with a wooden spoon. Brown for 5–7 minutes until deeply caramelized.
- Add diced onion to the pot. Cook for 4 minutes until softened and translucent. Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Push meat to the sides of the pot. Add tomato paste to the center and fry in the rendered fat for 1 minute, until it darkens to a brick-red color. Stir into the meat mixture.
- Season with Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine.
- Pour in the broth, scraping up browned bits from the bottom of the pot. Add crushed tomatoes and sugar if using. Bring to a rolling boil, then reduce to a gentle simmer.
- Break lasagna noodles by hand into 1–2 inch pieces directly over the pot. Stir to prevent clumping. Simmer for 12–15 minutes until pasta is al dente.
- Turn off the heat. Stir in heavy cream (if using) and fresh spinach until wilted.
- Ladle soup into bowls. Top each serving with dollops of ricotta, a sprinkle of mozzarella and parmesan, and fresh basil if desired.
