BEST EVER One-Pot Lasagna Soup is a deconstructed take on everyone’s favorite layered pasta dish, transformed into a comforting and remarkably easy soup. This recipe is a weeknight savior, offering all the beloved flavors of traditional lasagna without the fuss of layering, making it incredibly useful for busy home cooks.
Key Ingredients for BEST EVER One-Pot Lasagna Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 4 cups (32 ounces) low-sodium chicken broth or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/4 cup no-boil lasagna noodles, broken into bite-sized pieces
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
How to Make BEST EVER One-Pot Lasagna Soup
This BEST EVER One-Pot Lasagna Soup simplifies lasagna into a hearty, flavorful soup ready in under 40 minutes. Its ease lies in tossing everything into a single pot, allowing the ingredients to meld into a rich, satisfying meal. Experience the comforting embrace of lasagna’s classic flavors, from savory sausage to tender pasta and creamy ricotta, all in a single, glorious bowl.
Step-by-Step Instructions
Brown the Sausage and Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, leaving a tablespoon or two in the pot for flavor. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
Build the Broth Base: Pour in the chicken or vegetable broth, crushed tomatoes, and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat.
Add the Lasagna Noodles: Once the soup is simmering, add the broken lasagna noodles. Stir to ensure they are submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10-15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking.
Incorporate the Creamy Elements: While the noodles are cooking, in a small bowl, whisk together the ricotta cheese and 1/4 cup of grated Parmesan cheese. Once the noodles are tender, stir about half of this ricotta mixture into the soup. This adds a lovely creaminess and richness, mimicking the cheesy layers of traditional lasagna.
Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper as needed. The amount of salt will depend on the broth and sausage used. Ladle the hot soup into bowls. Garnish each serving with a dollop of the reserved ricotta mixture, a sprinkle of extra Parmesan cheese, and fresh parsley.
Why You’ll Love This BEST EVER One-Pot Lasagna Soup
You’ll adore this BEST EVER One-Pot Lasagna Soup because it captures the essence of a comforting, layered lasagna without any of the culinary acrobatics. Imagine the satisfying depth of flavor from savory Italian sausage, the tang of ripe tomatoes, and the delightful chew of tender pasta, all swimming in a rich, herbaceous broth. It’s the ultimate weeknight wonder, offering all the familiar comfort of a slow-cooked dish in a fraction of the time and effort. Unlike spending an hour carefully assembling a baked lasagna, this soup delivers that same soul-warming goodness in a single pot, significantly reducing your cleanup time and stress.
And let’s talk about those finishing touches! A dollop of creamy ricotta and a shower of sharp Parmesan cheese transform each spoonful into a decadent experience, echoing the beloved cheesy layers of its baked cousin. This recipe is an absolute game-changer for anyone craving that classic Italian comfort food they’ve grown up with, but who often finds themselves short on time. So, gather your simple ingredients, embrace the magic of one-pot cooking, and dive into a bowl of pure lasagna bliss – your taste buds (and your busy schedule) will thank you!
Storing and Reheating Tips
This BEST EVER One-Pot Lasagna Soup stores beautifully, making it perfect for meal prep.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if the soup has thickened considerably. Alternatively, you can microwave individual portions until hot.
- Freezing: For longer storage, let the soup cool completely and then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. When ready to use, thaw overnight in the refrigerator and then reheat as directed above. Be aware that the texture of the noodles might soften slightly after freezing and reheating.
Final Thoughts
This BEST EVER One-Pot Lasagna Soup is an absolute triumph of flavor and simplicity. It’s a heartwarming and incredibly convenient way to enjoy all the deliciousness of lasagna without the extensive preparation. Give it a try and discover your new favorite weeknight go-to meal!
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BEST EVER One-Pot Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, leaving a tablespoon or two in the pot for flavor. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 pound Italian sausage, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
- Pour in the chicken or vegetable broth, crushed tomatoes, and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat.4 cups (32 ounces) low-sodium chicken broth or vegetable broth, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce
- Once the soup is simmering, add the broken lasagna noodles. Stir to ensure they are submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10-15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking.1/4 cup no-boil lasagna noodles
- While the noodles are cooking, in a small bowl, whisk together the ricotta cheese and 1/4 cup of grated Parmesan cheese. Once the noodles are tender, stir about half of this ricotta mixture into the soup. This adds a lovely creaminess and richness, mimicking the cheesy layers of traditional lasagna.1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese
- Taste the soup and season generously with salt and freshly ground black pepper as needed. The amount of salt will depend on the broth and sausage used. Ladle the hot soup into bowls. Garnish each serving with a dollop of the reserved ricotta mixture, a sprinkle of extra Parmesan cheese, and fresh parsley.Salt and freshly ground black pepper, 1/4 cup grated Parmesan cheese, Fresh parsley