One pot lasagna soup is a hearty, comforting dinner that delivers all the classic flavors of lasagna—rich tomato sauce, tender noodles, and melty cheese—in an easy, one-pot soup. Perfect for busy weeknights, this lasagna soup is cozy, family-friendly, and great for leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion diced
- 3 cloves garlic minced
- 1 24 oz jar tomato sauce
- 1 28 oz can crushed tomatoes
- 4 cups beef or chicken broth
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 8 lasagna noodles broken into bite-sized pieces
- Ricotta cheese for serving
- Shredded mozzarella cheese for serving
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef (or sausage) and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add tomato sauce, crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir well and bring to a gentle boil.
- Add broken lasagna noodles and reduce heat to a simmer.
- Cook uncovered for 12–15 minutes, stirring occasionally, until noodles are tender.
- Remove from heat and let rest 5 minutes before serving.
- Serve hot, topped with ricotta, mozzarella, and Parmesan.
Notes
- Stir occasionally so noodles don’t stick to the bottom.
- The soup thickens as it sits—add extra broth when reheating if needed.
- For best leftovers, consider cooking noodles separately and adding them when serving.
- Tastes even better the next day.