Easy Creamy Lasagna Soup Recipe Perfect One Pot Meal

A Bowl of Lasagna? Why This One-Pot Wonder is the Comfort Food You Didn’t Know You Needed

Have you ever wondered if it’s possible to capture the entire soul of a Sunday lasagna, all those rich, baked layers of cheese, sauce, and pasta that take hours to assemble, and transform it into a simple, slurpable spoonful? The thought used to cross my mind on chilly weeknights, as the Oregon pines outside my window whispered of coming winter and my family craved something deeply comforting, but my schedule only allowed for something quick. For years, I believed that lasagna flavor demanded lasagna effort. This cozy, weeknight Lasagna Soup recipe is the delicious proof that I was wrong. It’s the heartwarming answer to a question I didn’t know I needed to ask.

There’s a certain magic that happens when you find a recipe that feels both nostalgic and new. For me, it bridges the memory of my Midwestern grandmother’s enormous layered lasagna, a dish of celebration and patience, with the reality of my life now, a mom of two trying to create moments of warmth and connection around a busy dinner table. This soup does just that. It takes all the beloved components of the classic bake—the savory Italian sausage, the rich tomato broth scented with garlic and herbs, the tender pasta, and the creamy pockets of ricotta cheese and deconstructs them into a beautiful, rustic soup. It’s a recipe born from a desire for simplicity without sacrificing soul. This isn’t just a quick meal; it’s a feeling. It’s the feeling of being wrapped in a warm blanket on a cold day, the joy of watching your kids’ faces light up, and the quiet satisfaction of knowing you’ve made something truly good, with your own two hands, in under an hour.

Why You’ll Love This Lasagna Soup

This recipe has become a permanent fixture in our family’s rotation, and I have a feeling it will in yours, too. Ethan, my husband, calls it “the ultimate comfort food hack,” and I can’t help but agree. Every time I make it, the house fills with that unmistakable aroma of a classic Italian American kitchen, a scent that promises something wonderful is on its way. It’s more than just a dish; it’s a complete sensory experience that brings everyone to the table with a smile. The beauty of this soup lies in its ability to deliver such profound, layered flavor with astonishingly little effort. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe invites you in with open arms, promising a delicious and rewarding result every single time. It’s the kind of meal that doesn’t demand perfection but gives it back to you in every spoonful.

• All the Classic Flavor, None of the Fuss: Imagine the deep, savory notes of a slow-baked lasagna—the rich tomato, the robust sausage, the fragrant herbs, the melted cheese—all ready to eat in a fraction of the time. This is a true one pot lasagna soup, which means you’re not just saving time on the cooking, but on the cleanup, too. There’s no layering, no delicate assembly, no multiple baking dishes. Everything simmers together in one beautiful pot, allowing the flavors to meld and deepen into something truly special. It’s the culinary equivalent of having your cake and eating it too, or in this case, having your lasagna and sipping it from a spoon.
• A Perfect Weeknight Wonder: We all have those days. The ones where time seems to be slipping through our fingers and the thought of preparing an elaborate dinner feels daunting. This is the recipe for those days. From start to finish, you can have a bubbling pot of this hearty soup on the table in about 45 minutes, making it an ideal candidate for a 30-minute lasagna soup if you’re quick with your prep. It turns a chaotic Tuesday evening into a cozy, restorative meal, giving you back precious time to connect with your family instead of being tied to the stove.
• Family-Approved and Kid-Friendly: Let’s be honest, finding a meal that pleases everyone can be a challenge. But this soup is a certified winner. My kids, Olivia and James, call it “broken lasagna,” and they adore fishing out the tender pieces of pasta and dollops of creamy cheese. It has all the familiar flavors they love, presented in a fun, accessible way. It’s hearty enough to satisfy big appetites and comforting enough to soothe even the pickiest eaters. It’s a joy to see them eagerly finish every last drop in their bowls.
• Endlessly Adaptable to Your Taste: This recipe is more of a blueprint than a strict set of rules. It’s a wonderful canvas for your own creativity. Don’t have sausage? Try it with ground turkey or make a Vegetarian Lasagna Soup with mushrooms and lentils. Want to add more greens? A big handful of kale works just as beautifully as spinach. Craving an extra creamy texture? A splash of heavy cream or a swirl of cream cheese at the end works wonders. This soup is forgiving and invites you to use what you have on hand, making it a reliable and versatile staple. You can truly make it your own. For another easy and impressive one-pot meal, check out this Easy One-Pot Lasagna Soup for inspiration.

Ingredients for Lasagna Soup

Think of these ingredients as the cast of characters in a beloved story. Each one plays a vital role in creating the rich, layered flavor that makes this soup so unforgettable. I always recommend using the best quality ingredients you can find; it truly makes a difference in the final taste.

• Olive Oil: For sautéing the aromatics and browning the sausage.
• Italian Sausage: 1 lb of mild or hot Italian sausage, casings removed. The fennel and herbs in the sausage build an incredible flavor base. Substitution: You can easily use lean ground turkey, ground beef, or ground chicken.
• Onion: 1 large yellow onion, finely chopped. It melts into the soup, providing a sweet, aromatic foundation.
• Garlic: 4-6 cloves, minced. Don’t be shy here; the garlic is essential for that classic Italian flavor.
• Herbs & Spices: 2 teaspoons dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes (optional, for a little warmth).
• Tomato Paste: 2 tablespoons. This adds a concentrated, umami-rich tomato flavor that you can’t get from canned tomatoes alone.
• Crushed Tomatoes: One 28-ounce can. They provide the perfect texture for the soup’s broth.
• Chicken or Beef Broth: 6 cups of low-sodium broth. Substitution: Vegetable broth works perfectly for a vegetarian version.
• Lasagna Noodles: About 8-10 noodles, broken into 1-2 inch pieces. Substitution: You can use any short, sturdy pasta like mafalda, bowtie, or penne. For a gluten-free lasagna soup, simply use your favorite gluten-free pasta.
• Baby Spinach: 5 ounces of fresh baby spinach. It wilts into the soup at the very end, adding a touch of freshness and color. Substitution: Chopped kale is a great, heartier alternative.
• For the Cheesy Topping (The best part!):
  • Ricotta Cheese: Whole milk ricotta is best for a creamy texture.
  • Shredded Mozzarella Cheese: For that essential cheesy pull.
  • Grated Parmesan Cheese: For a nutty, salty finish.
  • Fresh Parsley or Basil: Chopped, for garnish.

How to Make Lasagna Soup

The process of making this soup is a story in itself. It begins with a simple sizzle and builds, layer by layer, into a rich and fragrant masterpiece. Don’t rush it. Enjoy the sounds and smells of your kitchen coming to life. Put on some music, pour yourself a glass of wine, and let’s begin.

Step-by-Step Instructions

1. Brown the Sausage: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a swirl of olive oil. Once it shimmers, add the Italian sausage. Use a wooden spoon to break it up into small crumbles as it cooks. Let it sizzole and brown, about 5-7 minutes, until it’s cooked through and nicely caramelized. Don’t drain the fat! That’s where so much of the flavor lives.
2. Build Your Flavor Base: Add the chopped onion to the pot with the sausage. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Now, add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir constantly for about one minute until the air fills with the most incredible fragrance. This step is all about “blooming” the spices to wake them up.
3. Add the Tomato Foundation: Spoon in the tomato paste and stir it into the sausage and onion mixture. Let it cook for another minute or two. You’ll notice it darkens slightly in color. This little step deepens the tomato flavor and adds a beautiful richness to the broth.
4. Simmer the Soup: Pour in the crushed tomatoes and the broth. Give everything a good stir, scraping up any delicious browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This is when the magic happens, as all those individual flavors begin to meld into one cohesive, delicious soup. The longer it simmers, the richer it will be.
5. Cook the Pasta: Turn the heat back up to medium. Add the lasagna soup with broken lasagna noodles directly to the pot. Stir well to make sure they don’t stick together. Let the soup gently bubble, uncovered, for about 10-12 minutes, or until the pasta is tender al dente. The pasta will absorb some of the liquid, and the starch it releases will help thicken the soup to a perfect consistency.
6. Finish and Serve: Turn off the heat. Stir in the fresh baby spinach until it just wilts into the hot soup. This only takes a minute. Give it a final taste and season with salt and pepper as needed. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and a dusting of Parmesan. Garnish with fresh parsley or basil, and serve immediately while it’s warm and the cheese is melty.

Pro Tips & Variations

Over the years, I’ve made this soup countless times, and along the way, I’ve picked up a few little tricks and discovered some wonderful variations. Think of these as friendly suggestions from my kitchen to yours, ways to elevate your soup or tailor it perfectly to your family’s tastes. Cooking is a conversation, and this is where you get to add your own voice to the recipe.

• For the Best Texture, Cook Noodles Separately (for leftovers): If you anticipate having leftovers, here’s my number one tip: cook the lasagna noodles in a separate pot of salted water. Drain them and store them in an airtight container with a drizzle of olive oil to prevent sticking. Add the cooked noodles directly to individual bowls before ladling the hot soup over them. This prevents the noodles from absorbing too much broth overnight and becoming mushy, ensuring your second-day soup is just as delicious as the first.
• Make a Ricotta Topping Mixture: For an extra-decadent touch that truly mimics the layered lasagna experience, mix your cheeses together before serving. In a small bowl, combine about 1 cup of ricotta, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and a tablespoon of chopped fresh parsley. Season with a pinch of salt and pepper. Place a big spoonful of this creamy mixture on top of each bowl of soup. As it melts into the hot broth, it creates a wonderfully creamy lasagna soup texture.
• Don’t Rush the Simmer: The instructions call for a 15-minute simmer, which works beautifully for a quick weeknight meal. However, if you have the time, let the soup base (before you add the pasta and spinach) simmer for 30-45 minutes on low heat. This longer simmer time allows the flavors of the tomato, herbs, and sausage to deepen and meld into something incredibly rich and complex. It’s a small change that yields a profoundly more flavorful result.

Variations to Make It Your Own:

• Creamy Lasagna Soup: For a richer, more velvety broth, stir in 1/2 cup of heavy cream or 4 ounces of softened cream cheese at the very end, after you turn off the heat. Stir until it’s fully incorporated and the soup is luscious and creamy.
• Healthy Lasagna Soup: To lighten up the dish, use lean ground turkey or chicken instead of sausage. You can also load it up with more vegetables. Sautéed mushrooms, diced zucchini, or chopped carrots and celery (added with the onion) are all wonderful additions. Using whole wheat or legume-based pasta is another great way to boost the fiber.
• Slow Cooker Lasagna Soup: This recipe adapts beautifully to the Crock-Pot. Simply brown the sausage with the onion and garlic on the stovetop first. Transfer the mixture to your slow cooker. Add the tomato paste, crushed tomatoes, broth, and herbs. Stir, cover, and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the broken noodles and spinach, turn the heat to high, and cook until the pasta is tender. This slow cooker lasagna soup method is perfect for having dinner ready when you walk in the door.
• Lasagna Soup Instant Pot: For the quickest version yet, use the Saute function on your Instant Pot to brown the sausage, onions, and garlic. Stir in the tomato paste and spices. Add the broth, tomatoes, and broken noodles. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes before performing a quick release. Stir in the spinach until wilted, and serve with the cheese topping.
• Vegetarian Lasagna Soup: To make this meat-free, simply omit the sausage. To build a hearty, savory base, sauté 8 ounces of chopped cremini mushrooms with the onion until they are deeply browned. You can also add a can of drained lentils along with the broth. Be sure to use a flavorful vegetable broth to make up for the richness of the meat.

Serving Suggestions

For me, a meal is about more than just what’s in the bowl; it’s about the entire experience. This Lasagna Soup is a star on its own, but serving it with one or two simple accompaniments can transform a simple dinner into a truly memorable feast. It’s about creating a moment of pause, a chance to gather and share. When I serve this soup, I love to lay out a little “toppings bar” with the different cheeses and fresh herbs, so everyone, especially the kids, can customize their own bowl. It turns dinner into a fun, interactive event.

The most classic and, in my opinion, essential pairing is a good piece of crusty bread. There is simply nothing better than tearing off a warm piece and dipping it into the rich, tomatoey broth. My No-Knead Crusty Bread is perfect for this, as it bakes up with a wonderfully chewy interior and a shatteringly crisp crust that’s just made for dunking. If you’re short on time, a store-bought baguette warmed in the oven and slathered with garlic butter works just as well. The act of dipping the bread feels so rustic and satisfying, connecting you to the heart of Italian comfort food.

To balance the richness of the soup, I almost always serve it with a simple, crisp green salad. It doesn’t need to be fancy. A bowl of mixed greens, some thinly sliced red onion, maybe a few cherry tomatoes, and a bright, zesty vinaigrette is all you need. The acidity from the dressing cuts through the creamy, savory flavors of the soup, cleansing your palate and making each bite feel fresh and new. My go-to is a simple lemon vinaigrette made with olive oil, fresh lemon juice, a dab of Dijon mustard, and a pinch of salt and pepper. This simple salad from our archives is the perfect everyday green salad. The contrast in textures and temperatures the warm, hearty soup against the cool, crisp salad—is what makes the meal feel complete and well-rounded. It’s a pairing that speaks of balance and thoughtfulness, turning a simple soup dinner into a nourishing, wholesome experience.

Storage & Reheating

This soup is one of those wonderful dishes that tastes just as good, if not better, the next day as the flavors continue to meld.

• In the Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. As mentioned in the pro tips, the noodles will continue to absorb liquid and soften, so if you prefer a firmer pasta texture, it’s best to store them separately.
• In the Freezer: This soup freezes beautifully! For the best results, I recommend freezing the soup base *without* the pasta or spinach. Let the soup cool, then pour it into freezer-safe containers or bags, leaving a little room for expansion. It will keep for up to 3 months. When you’re ready to serve, thaw the soup base in the refrigerator overnight. Reheat it on the stove, bring it to a simmer, and then cook a fresh batch of noodles to add in, along with the spinach and cheese toppings.
• Reheating: To reheat, simply pour the soup into a saucepan and warm it over medium-low heat, stirring occasionally, until it’s heated through. You may need to add a splash of broth or water to thin it out to your desired consistency, as it will thicken in the fridge.

FAQ about Lasagna Soup

Can I make this lasagna soup with cottage cheese instead of ricotta?
Absolutely! Using lasagna soup with cottage cheese is a fantastic substitution. It offers a similar creamy texture and a slightly tangy flavor. For the best results, I recommend using a full-fat cottage cheese and, if you prefer a smoother texture, you can give it a quick blitz in a blender or food processor before dolloping it on top.

How do I keep the noodles from getting mushy in my Lasagna Soup?
This is a great question and the key to perfect leftover soup. The best method is to cook your lasagna noodles separately and store them in a different container from the soup base. When you’re ready to eat, simply place some noodles in your bowl and pour the hot soup over them. If you prefer the convenience of a true one-pot meal and don’t mind softer noodles in your leftovers, that’s perfectly fine too!

Can I make this soup ahead of time?
Yes, this is an excellent make-ahead meal. You can prepare the entire soup base (up to the point of adding the pasta and spinach) up to 2 days in advance. Store it in the refrigerator. When you’re ready to serve, simply bring the base to a simmer on the stove, add your noodles, and cook until they are tender. Finish with the spinach and cheese. It’s a great way to get a head start on a busy week.

What’s the best way to make this a Vegetarian Lasagna Soup?
Creating a delicious vegetarian lasagna soup is simple. Omit the Italian sausage and use a good quality vegetable broth. To build a savory, “meaty” flavor, I recommend sautéing 8 ounces of chopped cremini mushrooms and a finely diced carrot with the onion until they are well-browned. The mushrooms provide a wonderful umami depth. You could also add a can of lentils or white beans for extra protein and heartiness.

Final Thoughts on Lasagna Soup

There are some recipes that nourish more than just our bodies. They simmer with memory, with story, with the quiet comfort of home. This Lasagna Soup, for me, is one of those recipes. It’s more than just a quick and easy dinner; it’s a bowl of connection. It’s the sound of my children’s laughter as they hunt for cheesy bits, the sight of my husband’s contented smile after a long day, and the warm, fragrant air that fills our home, wrapping us all in a culinary hug. It’s a reminder that we don’t always need hours of labor to create something meaningful. Sometimes, the most profound moments of connection are found in the simplest acts of care like stirring a pot of soup.

As I’ve said before, I don’t chase perfection in my kitchen; I chase connection. And this soup delivers that in every single spoonful. It’s a bridge between generations, a nod to the classic lasagna of my childhood, reimagined for the beautiful, chaotic rhythm of my life today. It proves that good food doesn’t have to be complicated to be deeply satisfying. So, I hope you make this soup. I hope it warms you on a cool evening and brings your favorite people together around the table.

If you try this recipe, I would absolutely love to hear from you. Please leave a comment and a rating below to let me know how it turned out! And if you’re on Pinterest, don’t forget to save this recipe to your favorite board so you can always find your way back to it. For more stories, simple recipes, and reflections from my kitchen, be sure to subscribe to the MisterRecipes newsletter. Thank you for cooking along with me.

One-Pot Lasagna Soup

A comforting and flavorful one-pot lasagna soup that captures the essence of a classic lasagna in a quick, easy, and satisfying meal perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 420 kcal

Equipment

• Large Dutch Oven or Heavy-Bottomed Pot
• Wooden spoon

Ingredients

  

Base Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage casings removed
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes optional
• 2 tbsp tomato paste
• 1 can crushed tomatoes 28oz
• 6 cups chicken or beef broth low-sodium

Pasta and Greens

• 8-10 pieces lasagna noodles broken into 1-2 inch pieces
• 5 oz baby spinach

Cheese Topping

• 1 cup ricotta cheese whole milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp fresh parsley chopped

Instructions

 

• Brown the sausage: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a swirl of olive oil. Once it shimmers, add the Italian sausage. Use a wooden spoon to break it up into small crumbles as it cooks. Let it sizzle and brown, about 5-7 minutes, until it’s cooked through and nicely caramelized. Don’t drain the fat!
• Build your flavor base: Add the chopped onion to the pot with the sausage. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Now, add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir constantly for about one minute until the air fills with the most incredible fragrance.
• Add the tomato foundation: Spoon in the tomato paste and stir it into the sausage and onion mixture. Let it cook for another minute or two. You’ll notice it darkens slightly in color. This little step deepens the tomato flavor and adds a beautiful richness to the broth.
• Simmer the soup: Pour in the crushed tomatoes and the broth. Give everything a good stir, scraping up any delicious browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes.
• Cook the pasta: Turn the heat back up to medium. Add the broken lasagna noodles directly to the pot. Stir well to make sure they don’t stick together. Let the soup gently bubble, uncovered, for about 10-12 minutes, or until the pasta is tender al dente.
• Finish and serve: Turn off the heat. Stir in the fresh baby spinach until it just wilts into the hot soup. This only takes a minute. Give it a final taste and season with salt and pepper as needed. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and a dusting of Parmesan. Garnish with fresh parsley or basil, and serve immediately.

Notes

This Lasagna Soup captures the soul of a classic lasagna in a one-pot, easy-to-make meal that saves time on both cooking and cleanup. It delivers rich, layered flavors without the hassle of traditional layering or baking.

Keyword Comfort Food, Family-Friendly, One-Pot, Weeknight Meal