Lasagna Soup – Easy One-Pot 50-Minute Comfort Bowl

Here is your reason to cook this tonight: every saucy, cheesy bite of lasagna without wrestling noodles into a pan or waiting an hour for the oven. Lasagna Soup is the weeknight answer when you want comfort food but not the project.

You brown sausage and beef together, simmer them with crushed tomatoes and herbs, then drop in broken lasagna noodles that cook right in the broth. A swirl of creamy ricotta mixture at the end turns it silky and rich, and a shower of mozzarella makes each bowl taste like the corner piece everyone fights over.

It comes together in one pot in about fifty minutes, feeds six generously, and tastes even better the next day. If you have never made lasagna because the layering intimidated you, start here.

About the Ingredients

1 lb (450g) Italian sausage, casings removed

Sweet or hot both work; hot sausage adds a pleasant background heat. If you only have ground pork, add 1/2 teaspoon fennel seed and a pinch of red pepper flakes to mimic sausage.

1/2 lb (225g) ground beef (80/20)

The fat keeps the broth rich; ground turkey works but add a tablespoon of olive oil so it does not dry out. Look for beef that is pink with no gray patches for the best browning.

1 medium yellow onion, diced (about 1 cup/160g)

Yellow onion gives the sweetest base; white or sweet onion is a fine swap. Frozen diced onion works in a pinch, no need to thaw.

3 garlic cloves, minced (about 1 tablespoon)

Fresh garlic is best, but 1 teaspoon garlic paste or 1/2 teaspoon garlic powder can stand in. Add it late so it does not burn.

2 tablespoons tomato paste

Tomato paste deepens the color and sweetness; sun-dried tomato paste is a lovely swap. Buy it in a tube so you never waste a half can.

1 can (28 oz/795g) crushed tomatoes

Crushed tomatoes give body without chunks; diced tomatoes work but crush them with your hands first. San Marzano-style cans are worth the extra dollar here.

6 cups (1.4L) low-sodium chicken broth

Use vegetable broth for a lighter version, or half broth and half water if you like a thinner soup. Low-sodium lets you control the salt at the end.

8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces

Regular (not no-boil) noodles hold up best; campanelle or mafaldine are fun swaps. Break them in the bag with a rolling pin for less mess.

1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Dried Italian seasoning can replace both herbs in a pinch. Taste before adding more salt, since broth and sausage vary a lot.

1 cup (250g) whole-milk ricotta

Whole-milk ricotta is creamiest; cottage cheese blended smooth is a high-protein swap. Drain any watery ricotta in a fine sieve for 10 minutes first.

1/2 cup (50g) grated parmesan, plus more for serving

Parmigiano-Reggiano is ideal, but any firm grating cheese works. Pre-grated cheese is fine if you are short on time.

1 1/2 cups (170g) shredded low-moisture mozzarella

Low-moisture mozzarella melts without turning the soup greasy. Shred it yourself from a block for the best melt.

Tips & Tricks

Do not let the noodles sit

Lasagna noodles keep drinking broth as the soup sits, so add them when you are ready to eat and keep a little extra broth on hand to loosen leftovers.

Brown in batches

Crowding the pot steams the meat instead of browning it. Give the sausage and beef room and let them sit undisturbed for a few minutes to build that deep flavor.

Salt at the end

Broth, sausage, and parmesan all carry salt, so wait until the noodles are tender before tasting and adjusting.

Swirl the ricotta off the heat

Adding the ricotta mixture to a boiling pot can make it grainy. Stir it in once the heat is off for a silky finish.

Step-by-Step Instructions

1. Brown the meats

Heat a large Dutch oven over medium-high heat (about 375F/190C surface temperature) for 2 minutes. Add the sausage and beef and cook 6 to 8 minutes, breaking them up, until browned and no pink remains, with an internal temperature of 160F (71C).

2. Soften the aromatics

Reduce the heat to medium (about 350F/175C) and add the onion. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant but not browned.

3. Bloom the tomato paste

Stir in the tomato paste, basil, oregano, salt, and pepper. Cook 1 minute, stirring, until the paste darkens to a deep brick red and smells sweet.

4. Simmer the broth

Pour in the crushed tomatoes and chicken broth, scraping up the browned bits. Bring to a boil over high heat (about 425F/220C), then lower to a gentle simmer and cook 10 minutes until slightly thickened.

5. Cook the noodles

Add the broken lasagna noodles and simmer 12 to 14 minutes, stirring occasionally, until tender with a slight bite and the broth has thickened around them. Taste and adjust the salt.

6. Make the cheese swirl

Meanwhile, stir together the ricotta, parmesan, and a pinch of pepper in a small bowl.

7. Finish off the heat

Turn off the heat and dollop the ricotta mixture into the pot in spoonfuls, then stir gently a few times so creamy streaks remain.

8. Serve bubbling hot

Ladle into warm bowls and top with mozzarella and extra parmesan. The cheese should melt into glossy pools as it hits the hot soup.

Delicious Variations

Spicy Vodka Version

Add 1/4 cup vodka with the tomatoes and a pinch of red pepper flakes, then finish with a splash of cream instead of ricotta.

Vegetarian Garden

Skip the meat, add 1 cup diced zucchini and 8 oz sliced mushrooms, and use vegetable broth for a lighter pot.

Slow Cooker Style

Brown the meat and onions first, then combine everything except the noodles and ricotta in a slow cooker on low for 4 hours; add noodles in the last 30 minutes.

How to Store Lasagna Soup

Frequently Asked Questions

Give this lasagna soup a spot in your rotation this week and watch the pot empty fast. If you make it, I would love to hear which variation you tried. Happy cooking, and don't sweat the small stuff.

Lasagna Soup

Lasagna Soup delivers all the cheesy, meaty layers of lasagna in one cozy pot, ready in under an hour with no layering or oven required.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) Italian sausage, casings removed
• 1/2 lb (225g) ground beef (80/20)
• 1 medium yellow onion, diced (about 1 cup/160g)
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1 can (28 oz/795g) crushed tomatoes
• 6 cups (1.4L) low-sodium chicken broth
• 8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces
• 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• 1 cup (250g) whole-milk ricotta
• 1/2 cup (50g) grated parmesan, plus more for serving
• 1 1/2 cups (170g) shredded low-moisture mozzarella

📋 Instructions

1. 1Brown the meats — Heat a large Dutch oven over medium-high heat (about 375F/190C surface temperature) for 2 minutes. Add the sausage and beef and cook 6 to 8 minutes, breaking them up, until browned and no pink remains, with an internal temperature of 160F (71C).
2. 2Soften the aromatics — Reduce the heat to medium (about 350F/175C) and add the onion. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant but not browned.
3. 3Bloom the tomato paste — Stir in the tomato paste, basil, oregano, salt, and pepper. Cook 1 minute, stirring, until the paste darkens to a deep brick red and smells sweet.
4. 4Simmer the broth — Pour in the crushed tomatoes and chicken broth, scraping up the browned bits. Bring to a boil over high heat (about 425F/220C), then lower to a gentle simmer and cook 10 minutes until slightly thickened.
5. 5Cook the noodles — Add the broken lasagna noodles and simmer 12 to 14 minutes, stirring occasionally, until tender with a slight bite and the broth has thickened around them. Taste and adjust the salt.
6. 6Make the cheese swirl — Meanwhile, stir together the ricotta, parmesan, and a pinch of pepper in a small bowl.
7. 7Finish off the heat — Turn off the heat and dollop the ricotta mixture into the pot in spoonfuls, then stir gently a few times so creamy streaks remain.
8. 8Serve bubbling hot — Ladle into warm bowls and top with mozzarella and extra parmesan. The cheese should melt into glossy pools as it hits the hot soup.

👨‍🍳 Chef's Note: For the most lasagna-like experience, serve with a torn piece of garlic bread for dunking. A final drizzle of olive oil right before serving makes the bowls look restaurant-ready.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 485 kcal · 28g protein · 38g carbs · 24g fat

Written by Amara

Amara brings clarity and soul to every page. She refines the details, protects the story behind each dish, and makes sure home cooks feel guided from the first ingredient to the final bite.