Dinner

One Pot Lasagna Soup Recipe

ByRita Bennet October 20, 2025October 20, 2025

Introduction

One Pot Lasagna Soup is a comforting and flavorful meal that combines all the best elements of classic lasagna into a cozy, hearty soup. It’s perfect for busy weeknights when you want lasagna without the fuss of layering and baking.

The image shows a close-up of a lasagna soup with three main visual layers. The top layer has melted shredded cheese, white and slightly creamy, scattered unevenly. On top, bright green parsley leaves are spread across, adding a fresh look. Below the cheese, there are wavy-edged pasta pieces, light yellow with a soft texture, peeking through the cheese and sauce. The bottom layer is a rich red tomato sauce mixed with browned ground meat and small chunks of red tomato, creating a hearty and chunky texture. The entire dish sits on a white marbled surface, enhancing the colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 lb ground Italian sausage

10 lasagna noodles
1 onion, chopped

24 oz jar of pasta sauce
4 tsp minced garlic

8 cups chicken broth
2 tbsp tomato paste
14 oz can diced tomatoes

1 tsp sugar
2 tsp balsamic vinegar
2 tsp basil

1 tsp oregano
1 bay leaf
Salt and pepper to taste

Instructions

Step 1: Add the ground beef, chopped onion, and ground Italian sausage to a large pot over medium-high heat. Cook until the meat is completely browned, then drain any excess fat.
Step 2: Return the pot to the stove and add the minced garlic. Sauté for about 30 seconds until fragrant.
Step 3: Pour in the pasta sauce, diced tomatoes, tomato paste, and chicken broth. Add sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper to taste. Stir to combine.

Step 4: Cover the pot and bring the mixture to a boil.
Step 5: Break the lasagna noodles into smaller pieces and add them directly to the pot.
Step 6: Reduce the heat to medium-low and cook until the noodles are softened, about 10-15 minutes.

Step 7: Remove the bay leaf. Serve the soup hot, topped with grated Parmesan cheese, shredded mozzarella, or dollops of ricotta.

Tips & Variations

Use turkey sausage for a leaner version of the soup.
Add chopped spinach or kale near the end of cooking for extra greens.

For a spicier kick, include crushed red pepper flakes when adding the herbs.
Use gluten-free noodles to make this soup suitable for gluten-sensitive diets.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two white bowls filled with hearty lasagna soup sit on a white marbled surface. Each bowl shows at least three layers: a base of chunky red tomato soup mixed with browned ground meat and small pieces of carrot and tomato, a middle layer of wide, soft yellowish pasta strips partially submerged in the soup, and a top layer of melted shredded white cheese with a few fresh green parsley leaves for garnish. In the background, salt and pepper shakers and scattered silver spoons add to the cozy table setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, you can substitute lasagna noodles with broken pieces of penne, rigatoni, or even broken spaghetti. Just adjust the cooking time accordingly so the pasta becomes tender without overcooking.

Do I need to pre-cook the noodles?

No, the broken lasagna noodles cook directly in the soup, absorbing the flavors while softening. This makes the recipe quicker and less messy.

Rita Bennet